Le Cordon Bleu Sydney
Pâtisserie Courses

Le Cordon Bleu Chefs teach sophisticated culinary techniques and guide the newest trends in gastronomy.

The Le Cordon Bleu Classic Cycle teaches students to progressively discover and ultimately master the basics of French Cuisine and Pâtisserie in a complete and systematic manner. There are two different but complementary cycles: the Cuisine Cycle and the Pâtisserie Cycle.

Over nine months, students advance through Basic, Intermediate and Superior levels in Pâtisserie or Cuisine. These are progressively structured courses that provide Le Cordon Bleu students with the skills they need to apply French culinary techniques to any cuisine.

• The Le Cordon Bleu Diplôme de Cuisine is awarded to students who have successfully completed the Basic, Intermediate and Superior Cuisine courses.
• The Le Cordon Bleu Diplôme de Pâtisserie is awarded to students who have successfully completed the Basic, Intermediate and Superior Pâtisserie course.
• The prestigious Le Cordon Bleu Grand Diplôme is awarded after successful completion of all six courses.

 

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Grand Diplôme/Classic Cycle

Each course comprises 10 weeks of study.

• Basic, Intermediate and Superior Cuisine and Pâtisserie are conducted over three days per week.

Practical classes are delivered over six hours comprising two hours of lecturer demonstration and four hours of student practical. Workplace-related topics will be delivered in one to two-hour teaching sessions. Theory is integrated throughout the course.

Classic Cycle Program/ Grand Diplôme
Basic	Intermediate	Superior
Cuisine 9 weeks (3 months) Pâtisserie 9 weeks (3 months)	Cuisine 9 weeks (3 months) Pâtisserie 9 weeks (3 months)	Cuisine 9 weeks (3 months) Pâtisserie 9 weeks (3 months)	Industry Placement 6 months
Certificate I in Hospitality	Certificate II in Hospitality	*Certificate III in Hospitality
*For successful completion of the Le Cordon Bleu Diplôme / Certificate III in Hospitality (including the Industry Placement) students would need to complete 15 months of study.

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Le Cordon Bleu Pâtisserie de Base

Course Code: SIT10307
Certificate I in Hospitality (Kitchen Operations)
CRICOS Code: 066658A
Application Form
Program Information Brochure
Price: $8,200 for 9 weeks

The main ingredients in French pâtisserie are flour, butter, eggs and 'savoir-faire!' By learning their various combinations, properties and applications, you will learn how to make various types of pâtisserie such as pâte sablée, pâte feuilletée and choux pastry.

Basic Pâtisserie (Certificate 1) is designed to give students a strong basic foundation from which to build their skills and knowledge within the hospitality industry.

This exciting course introduces the various combinations, properties and applications of Pâtisserie as students progressively learn to prepare a wide selection of cakes, desserts and pastries. The demonstrations and practical sessions will lead you step-by-step through the basics of French pâtisserie.

French Study Modules

Introduction to classic cooking techniques as applied to Pâtisserie:

• French culinary terms and definitions
• The use and care of cookery equipment
• Working in a safe and hygienic manner
• Food preparation and mise en place
• Work organisation and planning
• French classical cooking techniques
• Commodities – receiving and storage
• Basic French pastry terms
• Basic decoration
• Introduction to chocolate
• Introduction to bread and yeast dough's
• Introduction to desserts
• French Patisserie – introduction to a variety of cakes and pastries
• Basic dough’s and fillings – short pastry, choux pastry, puff pastry; various creams

Australian qualification units of competency:

• Organise and prepare food (SITHCCC001A)
• Present food (SITHCCC002A)
• Use basic methods of cookery (SITHCCC005A)
• Clean and maintain kitchen premises (SITHCCC004A)
• Receive & store kitchen supplies (SITHCCC003A)
• Follow workplace hygiene procedures (SITXOHS002A)
• Follow health, safety and security procedures (SITXOHS001A)
• Work with colleagues & customers (SITXCOM001A)
• Work in a socially diverse environment (SITXCOM002A)
• Develop and update hospitality industry knowledge (SITHIND001A)

Entry Criteria

School leaver

Satisfactory completion of year 11 is required or equivalent interstate/overseas secondary education and a minimum C grading for ESL.

Age

Applicants must be 18 years of age by the time the course commences.

International entry

Overseas students are required to have achieved a minimum level of English proficiency of IELTS (Intensive English Language Testing System) 5.5 with no Band Score below 5 or successful completion of the Le Cordon Bleu Advanced English Language program for entry into the culinary program.

» For International students to determine the acadmic entry requirements from a specific country please refer to the table of entry requirements for 2011 (PDF)

Enrolment Periods

Le Cordon Bleu offers four starting dates per year:
January – April – July – October.

Duration

Basic Pâtisserie is taught over 9 weeks of study. This program is conducted over three days per week.

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Le Cordon Bleu Pâtisserie Intermédiaire

Course Code: SIT20307
Certificate II in Hospitality (Kitchen Operations)
CRICOS Code: 066659M
Application Form
Program Information Brochure
Price: $8,700 for 9 weeks

Like the Intermediate Cuisine program, Intermediate Pâtisserie is based on practice and repetition. As you begin to master important techniques, such as making a sponge cake or a Bavarian Cream cake, your proficiency will allow you to focus on the decoration and presentation of your cakes. You will also be introduced to the basics of chocolate making, such as tempering and dipping, using caramel and nougatine, and preparing restaurant-style desserts.

As well, students are assisted by the chefs to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries.

Prerequisite: Basic Pâtisserie

French Study Modules

The focus will be refining and developing those skills previously learned.

• Artistic and decorative skills
• Ice cream and sorbet
• Introduction to bread making
• Mastering Bavarian and mousses
• Classical and contemporary desserts
• Classical and contemporary presentations
• Variations on restaurant hot and cold plated desserts
• French Pastries and cakes
• Prepare and cook hot and cold simple desserts
• Preparation and service of meals
• Mise en place organisation and workflow planning in the preparation and service of restaurant meals
• Career preparation and workplace communications

Australian qualification units of competency:

• Prepare hot & cold desserts (SITHCCC013A)
• Prepare pastry, cake, yeast goods (SITHCCC014A)
• Prepare foods according to dietary and cultural needs (SITHCCC029A)
• Prepare and serve espresso coffee (SITHFAB012A)
• Prepare, cook and serve food for food service (SITHCCC027A)
• Implement food safety procedures (SITXFSA001A)
• Communicate on the telephone (SITXCOM004A)

Entry Criteria

School leaver - Satisfactory completion of year 11 is required or equivalent interstate/overseas secondary education and a minimum C grading for ESL.

Age - Applicants must be 18 years of age by the time the course commences.

International entry - Overseas students are required to have achieved a minimum level of English proficiency of IELTS (Intensive English Language Testing System) 5.5 with no Band Score below 5 or successful completion of the Le Cordon Bleu Advanced English Language program for entry into the culinary program.

» For International students to determine the acadmic entry requirements from a specific country please refer to the table of entry requirements for 2011 (PDF)

Enrolment Periods

Le Cordon Bleu offers four starting dates per year:
January – April – July – October.

Duration

Intermediate Pâtisserie is taught over 9 weeks of study. This program is conducted over three days per week.

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Le Cordon Bleu Pâtisserie Supérieure

Course Code: SIT31107
Certificate III in Hospitality (Pâtisserie)
CRICOS Code: 066662E
Application Form
Program Information Brochure
Price: $10,250 for 9 weeks

The Superior Pâtisserie program culminates in Le Diplôme de Pâtisserie Le Cordon Bleu. It combines all the knowledge, techniques and artistic skills of the Basic and Intermediate levels, and encourages you to personalise your work.

Demonstrations, practical sessions and workshops help you gain a thorough understanding of the principles involved in each of these components with a strong focus on developing advanced levels of artistic and creative work.

Prerequisite: Intermediate Pâtisserie

French Study Modules

This will be reflected in the superior level of pâtisserie items produced, including:

• Variety of tortes and gateaux – traditional desserts and cakes
• Sweet yeast products
• Advanced gateaux and tortes
• Products for dietary requirements
• Boulangerie – bread products – advanced
• Dessert menus
• Application of menu influences
• Seasonal and market influences in cuisine
• Classical and contemporary menus
• Modern approach to plate design and presentation to restaurant standards
• Presentation and service requirements of the finished menu
• organise and prepare mise en place for a restaurant situation in a team
• Teamwork
• Career preparation and workplace communications

Australian qualification units of competency:

• Prepare bakery products for patisseries (SITHPAT004A)
• Plan and prepare pastries (SITHPAT001A)
• Plan and prepare cakes (SITHPAT002A)
• Plan and prepare yeast goods (SITHPAT003A)
• Prepare desserts to meet special dietary requirements (SITHPAT009A)
• Prepare, cook and serve food for food service (SITHCCC027A)
• Develop cost effect menus (SITHCCC016A)
• Provide quality customer service (SITXCCS002A)
• Deal with conflict situations (SITXCOM003A)
• Apply first aid (HLTFA301B)
• Coach others in job skills (SITXHRM001A)
• Prepare, cook and serve food for menus (SITHCCC028A)
  Industry Placement – 6 months

Entry Criteria

School leaver - Satisfactory completion of year 11 is required or equivalent interstate/overseas secondary education and a minimum C grading for ESL.

Age - Applicants must be 18 years of age by the time the course commences.

International entry - Overseas students are required to have achieved a minimum level of English proficiency of IELTS (Intensive English Language Testing System) 5.5 with no Band Score below 5 or successful completion of the Le Cordon Bleu Advanced English Language program for entry into the culinary program.

» For International students to determine the acadmic entry requirements from a specific country please refer to the table of entry requirements for 2011 (PDF)

Enrolment Periods

Le Cordon Bleu offers four starting dates per year:
January – April – July – October.

Duration

Superior Pâtisserie is taught over 9 weeks of study. This program is conducted over three days per week.

Industry Placement

Le Cordon Bleu offers an innovative and comprehensive job readiness program equipping students with lifelong career management tools required to compete and succeed within today's job market.

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_{2011 Le Cordon Bleu Australia Pty Ltd - All rights reserved -
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M (VIC) 00124K
Le Cordon Bleu Australia courses are provided under the Tuition Assurance Scheme
(TAS): ACPET OSTAS(as per the compliance requirements of the ESOS Act) and
ACPET ASTAS (as per the compliance requirements of AQTF and the Higher Education Support Act 2003).}

_{Last Updated 25 March 2011}