Superior Cuisine

Certificate III in Hospitality (Commercial Cookery)

Course Code: SIT30807
CRICOS Code: 066660G
Application Form [ 248KB]
Program Information Brochure [ 6,559KB]
Price: $10,250 for 9 weeks

Le Cordon Bleu Culinary Arts

These courses offer a comprehensive introduction to the culinary arts. From the correct use of culinary equipment to the planning and execution of elaborate dishes, the courses provide students with fundamental culinary skills, underpinned with Australian qualification units.

In the Superior Cuisine program (Certificate III), which culminates in Le Diplôme de Cuisine Le Cordon Bleu (Diploma of Cuisine), students learn about contemporary developments in French cuisine. Full menus, demonstrated by chefs, are inspired by trends from today’s top kitchens. Some recipes are original; others are current interpretations of the classics. The ingredients are richer and more refined: exposing students to working with such items as foie gras, truffles and lobster. Now well-versed in French culinary skills, students are encouraged in Superior Cuisine to be more creative in both taste and presentation.

Prerequisite: Intermediate Cuisine.

French Study Modules

Students 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
  
• Teamwork
  
• Career preparation and workplace communication

Australian qualification 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.

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Training

Le Cordon Bleu students at all levels learn from the chefs' expertise, experience and personal interpretation of the culinary arts. The unrivalled Le Cordon Bleu teaching methodology combines demonstrations followed by hands-on practical classes.

Delivery

The delivery of the classic cycle and culinary management programs is conducted over 3–4 days per week. Assessment methods: Assessment methods are varied, involving a combination of practical and theory examinations, classroom and written homework activities. Assessment is competency based and incorporates simulated off-the-job training and assessment of the students work during formal industry placements.

Campus

Le Cordon Bleu Sydney Culinary Arts Institute is located within the Ryde College of the TAFE NSW Northern Sydney Institute (NSI).

Industry Placement

The Certificate III in Hospitality (Commercial Cookery/Pâtisserie) includes a 6 month or 600 hour industry placement component. This innovative and comprehensive program equips students with lifelong career management tools required to compete and succeed within today's work environment. Students are taught resume writing and job search skills, interview techniques and presentation skills as well as workplace culture and industry realities.

During the industry placement program, the Le Cordon Bleu Industry Placement team facilitate a range of exciting work placement opportunities so that students can meet the academic and practical skills requirements of their program.

Admissions

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

Entry Requirements

School leaver - Satisfactory completion of Year 11 is required or equivalent interstate/overseas secondary education.

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 to IELTS (Intensive English Language Testing System) 5.5 with no Band Score below 5 for entry into the culinary program.

Accreditation

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.

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_{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 9 January 2012}