|Le Cordon Bleu Diplôme - Cuisine (15 Months)
|Certificate II in Hospitality
|Certificate III in Hospitality(Commercial Cookery)
The Superior Cuisine program teaches you about contemporary developments in French and international cuisine. Addressing menu trends from leading modern restaurant kitchens, you will tackle original recipes and fresh interpretations of French classics. Encouraged to be more creative in your cooking and presentation, by successfully completing this course you will receive Le Diplôme de Cuisine.
Prerequisite: Intermediate Cuisine.
French Study Modules
Develop a creative approach to the preparation and service of French classical and contemporary international cuisine menus.
- Meat, poultry and game preparations and cookery techniques, dish presentation and finishes
- Seafood preparations and cookery techniques, dish presentation and finishes
- Cheese knowledge and uses
- Menu trends and market application including food costing
- Desserts à l'assiette
- Preparation of foods for dietary, allergy and cultural requirements
- Seasonal and market influences in cuisine
- Classical and contemporary menus
- Modern approaches to plate design and presentation to restaurant standards
- Organise and prepare mise en place for a restaurant situation in a team
- Presentation and service requirements of the finished menu
- Career preparation and workplace communication
Australian Units of Competency:
- SITHCCC010A Select, prepare and cook poultry
- SITHFAB009A Provide responsible service of alcohol
- SITHCCC012A Select, prepare and cook meat
- SITHCCC011A Select, prepare and cook seafood
- SITHCCC021B Handle and serve cheese
- *SITHCCC027A Prepare, cook and serve food for food service
- SITHCCC016A Develop cost-effective menus
- SITHCCC029A Prepare foods according to dietary and cultural needs
- SITXCCS002A Provide quality customer service
- SITXCOM003A Deal with conflict situations
- HLTFA301B Apply first aid
- SITXHRM001A Coach others in job skills
- SITHCCC028A Prepare, cook and serve food for menus
- Industry Placement - 6 months
*Students gain valuable experience preparing and serving members of the dining public at one of several restaurants located on the Sydney campus.
Le Cordon Bleu offers four starting dates per year: January, April, July and October.
- Satisfactory completion of Year 11 or equivalent interstate/overseas secondary education is required, and
- applicants must be 17.5 years of age when the course commences.
- Overseas students must have a minimum level of English proficiency to IELTS (International English Language Testing System) 5.5 with no Band Score below 5.
Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements.
You will learn from esteemed chefs, obtaining expertise and experience through the unrivalled Le Cordon Bleu teaching method that combines demonstrations with hands-on practical classes, held over 3 - 4 days each week.
Le Cordon Bleu Sydney Culinary Arts Institute is located within the Ryde College of the TAFE NSW Northern Sydney Institute (NSI).
Certificate III in Hospitality (Commercial Cookery or Pâtisserie) includes a six-month industry placement component, organised by Le Cordon Bleu's Industry Placement team. This exclusive workplace access opportunity provides crucial experience to help you succeed in the modern global hospitality field, in addition to being taught essential résumé writing and job search skills, interview techniques and presentation skills.
Le Cordon Bleu culinary programs are offered as per the National Quality Council (NQC) and the Ministerial Council for Vocational and Technical Education (MCVTE) endorsed SIT07 Tourism, Hospitality and Events Training Package.
Le Cordon Bleu Australia Pty Ltd - All rights reserved -
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M
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 20 May 2013