le Cordon Bleu Culinary programs

Le Cordon Bleu
Culinary Programs
S y d n e y I n s t i t u t e o f C u l i n a ry A rt s a n d H o s p i ta l i t y
Le Cordon Bleu Culinary Arts Program
Classic Cycle Program
Le Cordon Bleu classic cycle teaches students to master the classic French techniques of Cuisine and Patisserie in a complete and
systematic manner. The Le Cordon Bleu curriculum consists of four different levels including French study modules and Australian
qualification units in Cuisine and Patisserie: Basic and Certificate I, Intermediate and Certificate II, Superior and Certificate III plus
the practical industry placement program.
Students who successfully complete all three stages of either of
these programs receive:
• Le Cordon Bleu Diplôme de Cuisine or
• Le Cordon Bleu Diplôme de Pâtisserie
Le Cordon Bleu Le Grand Diplôme
Students who successfully complete both programs receive Le
Cordon Bleu Grand Diplôme de Cuisine et de Pâtisserie, a highly
acclaimed passport to the Culinary World.
Professional Culinary Management Program
Le Cordon Bleu professional culinary management program
builds on the successful completion of the Diplôme de Cuisine
or Diplôme de Pâtisserie. This intensive program is suited to
those seeking to further advance their career in professional
culinary management, and ultimately perform in executive
culinary positions.
• Stage 1. Certificate de Chef de Partie/Certificate IV in
Industry Placement
Hospitality
Le Cordon Bleu offers an innovative and comprehensive industry
• Stage 2. Diplôme Avancé de Gestion Culinaire / Advanced
readiness program equipping students with lifelong career
Diploma of Hospitality
management tools required to compete and succeed within
today’s job market.
Training
During this industry readiness program, the Professional
At Le Cordon Bleu, students at all levels learn from the chefs’
Industry Placement team facilitate a range of exciting
expertise, experience and personal interpretation of the culinary
opportunities for placement so students can meet the academic
arts. The unrivalled Le Cordon Bleu teaching methodology
requirements of their program. Students also learn to apply a
combines demonstrations followed by hands-on practical classes.
range of tools to assist in securing their placement.
Delivery
Admissions
The delivery of the Classic Cycle Program and the 18-month
Le Cordon Bleu offers four starting dates per year: in January,
Culinary Management Program is conducted over 3–4 days
April, July and October.
per week.
Entry Requirements
Assessment methods
School leaver: Satisfactory completion of Year 11 is required or
Assessment methods are varied, involving a combination of
equivalent interstate/overseas secondary education.
practical and theory examinations, classroom and written
Age: Applicants must be 18 years of age by the time the
homework activities. Assessment is competency based and
course commences.
incorporates simulated off-the-job training.
International entry
Campus
Overseas students are required to have achieved a minimum
Le Cordon Bleu Sydney Culinary Arts Institute is located within
level of English proficiency to IELTS (Intensive English Language
the Ryde Campus of the Northern Sydney Institute of TAFE.
Testing System) 5.5 with no Band Score below 5 for entry into
the culinary program.
Le Cordon Bleu
Diplôme de Cuisine
These courses comprise comprehensive introduction to the culinary arts. From the use of culinary equipment to the planning and
execution of elaborate dishes, the courses provide students with the fundamental culinary skills, underpinned with the Australian
qualification units.
Le Cordon Bleu Basic Cuisine
Le Cordon Bleu Intermediate Cuisine
COURSE CODE: SIT10307
COURSE CODE: SIT20307
CERTIFICATE I IN HOSPITALITY (KITCHEN OPERATIONS)
CERTIFICATE II IN HOSPITALITY (KITCHEN OPERATIONS)
CRICOS CODE: 066658A
CRICOS CODE: 066659M
The Basic Cuisine program (Certificate I) opens the door to the
The Intermediate Cuisine program (Certificate II), introduces
adventures of French cuisine. From day one, students begin
students to classic French regional dishes through which they
to master the basic skills: from how to hold a knife properly,
will apply the techniques introduced in the Basic level program.
to how to peel vegetables or how to truss a chicken. As the
Through practice and repetition, students begin to perform
term progresses, techniques are layered on one another,
tasks more easily and instinctively. Intermediate Cuisine
and become more complex. Demonstrations become more
emphasises the importance of mise en place: understanding,
menu-oriented, incorporating such elements as organisation,
organisation and production. Demonstrations highlight various
preparation, balance and timing. Students also learn how to use
kinds of presentations from platter to plate.
and integrate condiments, herbs and spices into their recipes
producing a variety of flavours which complement the dishes
Prerequisite: Basic Cuisine
prepared. As a solid grounding in basic cuisine, this program is
for beginners and experienced students alike.
FRENCH STUDY MODULES
Emphasis is placed on the importance of:
FRENCH STUDY MODULES
The aim of this program is to provide an introduction to
• Mise en place, organisation and workflow planning in the
French Cuisine.
preparation and service of meals
• Classical French stocks, glazes, basic and advanced sauces
• French culinary terms and definitions
and soups
• The use and care of cookery equipment
• Hors d’oeuvre, canapés, salads and appetizers
• Working in a safe and hygienic manner
• Vegetables, eggs and farinaceous cooking techniques and
• Food preparation and mise en place
menu items
• Work organisation and planning
• French pastries and cakes
• Introduction to French Cuisine
• Prepare and cook simple hot and cold desserts
• French classical cooking techniques
• Career preparation and workplace communication
• Variations of cooking methods
• Fonds de Cuisine – foundation sauces production
Australian qualification units of competency:
• Commodities – receiving and storage
SITHCCC008A Prepare stock, sauces and soups
SITHCCC006A Prepare appetisers and salads
Australian qualification units of competency:
SITHCCC009A Prepare vegetables, fruit, eggs and
SITHCCC001B Organise and prepare food
SITHCCC002A Present food
SITHCCC013A Prepare hot and cold desserts
SITHCCC005A Use basic methods of cookery
SITHCCC014A Prepare pastries, cakes and yeast goods
SITHCCC004B Clean and maintain kitchen premises
SITXFSA001A Implement food safety procedures
SITHCCC003A Receive and store kitchen supplies
SITXOHS002A Follow workplace hygiene procedures ?? A or B
SITXOHS001B Follow health, safety and security procedures
SITXCOM001A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment
SITHIND001B Develop and update hospitality
industry knowledge
farinaceous dishes
Le Cordon Bleu Superior Cuisine
COURSE CODE: SIT30807
CERTIFICATE III IN HOSPITALITY (COMMERCIAL COOKERY)
CRICOS CODE: 066660G
In the Superior Cuisine program (Certificate III), which
culminates in Le Cordon Bleu Diplome de Cuisine (Diploma of
Cuisine), students learn about the current evolution of French
cuisine. Full menus, demonstrated by the chefs, are inspired
by trends from today’s top kitchens. Some recipes are original;
others are contemporary interpretations of the classics. The
ingredients are richer and more refined: exposing the 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
Australian qualification units of competency:
Students develop a creative approach in the preparation and
SITHCCC010A Select, prepare and cook poultry
service of French classical and contemporary cuisine as served
SITHFAB009A Provide responsible service of alcohol
on today’s menus:
SITHCCC012A Select, prepare and cook meat
SITHCCC011A Select, prepare and cook seafood
• Meat, poultry and game preparations and cookery techniques,
SITHCCC021B Handle and serve cheese
dish presentation and finishes
*SITHCCC027APrepare, cook and serve food for food service
• Seafood preparations and cookery techniques, dish
SITHCCC016A Develop cost-effective menus
presentation and finishes
SITHCCC029A Prepare foods according to dietary and
• Cheese knowledge and uses
• Menu trends and market application including food costing
SITXCCS002A Provide quality customer service
• Desserts à l’assiette
SITXCOM003A Deal with conflict situations
• Preparation of foods for dietary, allergies and
HLTFA301B
cultural requirements
SITXHRM001A Coach others in job skills
• Seasonal and market influences in cuisine
SITHCCC028A Prepare, cook and serve food for menus
• Classical and contemporary menus
cultural needs
Apply first aid
Industry Placement – 6 months
• Modern approach to plate design and presentation to
restaurant standards
*Students gain valuable experience preparing and serving
• Organize and prepare mise en place for a restaurant situation
members of the dining public attending the onsite
in a team
Ambassador Restaurant.
• Presentation and service requirements of the finished menu
• Teamwork
• Career preparation and workplace communication
Le Cordon Bleu
Diplôme de Pâtisserie
This is a vigorous and exciting course allowing students to master the techniques of classic Pâtisserie while being introduced to all
aspects of the kitchen. The student progressively learns to prepare a wide selection of cakes served in restaurants, Pâtisserie shops
and tearooms – through to classic and contemporary French desserts, advanced techniques in chocolate and sugarwork.
Le Cordon Bleu Basic Pâtisserie
COURSE CODE: SIT10307
Australian qualification units of competency:
CERTIFICATE I IN HOSPITALITY (KITCHEN OPERATIONS)
SITHCCC001B
Organise and prepare food
CRICOS CODE: 066658A
SITHCCC002A Present food
SITHCCC005A Use basic methods of cookery
The main ingredients in French Pâtisserie are flour, butter,
SITHCCC004B Clean and maintain kitchen premises
eggs and ‘savoir-faire!’ By learning their various combinations,
SITHCCC003B Receive and store kitchen supplies
properties and applications, you will learn how to make various
SITXOHS002A Follow workplace hygiene procedures
types of Pâtisserie like pâte sablée, pâte feuilletée and
SITXOHS001B Follow health, safety and security procedures
choux pastry.
SITXCOM001A Work with colleagues and customers
Basic Pâtisserie (Certificate I) is designed to give students
SITXCOM002A Work in a socially diverse environment
a strong basic foundation from which to build their skills
SITHIND001A Develop and update hospitality
and knowledge within the hospitality industry. This exciting
industry knowledge
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 through
step-by-step.
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 organization 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 Pâtisserie – introduction to a variety of cakes
and pastries
• Basic doughs and fillings – short pastry, choux pastry, puff
pastry; various creams
Le Cordon Bleu Intermediate Pâtisserie
Le Cordon Bleu Superior Pâtisserie
COURSE CODE: SIT20307
COURSE CODE: SIT31107
CERTIFICATE II IN HOSPITALITY (KITCHEN OPERATIONS)
CERTIFICATE III IN HOSPITALITY (PÂTISSERIE)
CRICOS CODE: 066659M
CRICOS CODE: 066662E
Like the Intermediate Cuisine program, Intermediate Pâtisserie
The Superior Pâtisserie program culminates in Le Diplôme
is based on practice and repetition. As students begin to master
de Pâtisserie Le Cordon Bleu. It combines all the knowledge,
important techniques, such as making a sponge cake or a
techniques and artistic skills of the Basic and Intermediate
Bavarian Cream cake, their proficiency will allow them to focus
on the decoration and presentation of their cakes. Students
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
levels, and encourages students to personalise their work.
Demonstrations, practical sessions and workshops help
students 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
skills necessary to prepare and decorate a variety of French
desserts and pastries.
FRENCH STUDY MODULES
This will be reflected in the superior level of Pâtisserie items
Prerequisite: Basic Pâtisserie
FRENCH STUDY MODULES
The focus will be refining and developing those skills
previously learned.
produced, including:
• Variety of classic pastries and cakes
• Sweet yeast products
• Advanced gateaux and tortes
• Desserts for dietary requirements
• Boulangerie – bread products – advanced
• Artistic and decorative skills
• Afternoon tea menus
• Ice cream and sorbet
• Preparation and service of espresso coffee
• Introduction to bread making
• Application of menu presentation
• Mastering Bavarian creams and mousses
• Modern approach to plate design and presentation to
• Classical and contemporary desserts
restaurant standards
• Classical and contemporary presentations
• Presentation and service requirements of the finished menu
• Variations on restaurant hot and cold plated desserts
• French Pastries and cakes
• Career preparation and workplace communications
• Organize and prepare mise en place for a restaurant situation in a team
• Teamwork
• Career preparation and workplace communications
• Petit four classic and contemporary chocolate box
• Presentation of petit fours
Australian qualification units of competency:
SITHCCC013A Prepare hot and cold desserts
SITHCCC014A Prepare pastries, cakes and yeast goods
Australian qualification units of competency:
SITXFSA001A Implement food safety procedures
SITHPAT004A Prepare bakery products for pâtisseries
SITHPAT006A Present desserts
SITHPAT001A Prepare and produce pastries
SITXCOM003A Deal with conflict situations
SITHPAT002A Prepare and produce cakes
SITHPAT003A Prepare and produce yeast goods
SITHPAT009A Prepare desserts to meet special dietary
requirements
SITHCCC027A Prepare, cook and serve food for food service
SITXHRM001A Coach others in job skills
SITHPAT005A Prepare and present gateaux, torten and cakes
SITHCCC029A Prepare foods according to dietary and
cultural needs
SITHPAT007A Prepare and display petits fours
SITHIND003A Provide and co-ordinate hospitality service
Le Cordon Bleu
Professional Culinary Management Program
The Professional Culinary Management Program is specifically geared to the international culinary industry. This innovative Le
Cordon Bleu two-years-and-three-months program offers comprehensive training in either cuisine or pâtisserie.
Le Cordon Bleu Diplôme Avancé de
Gestion Culinaire
COURSE CODE: SIT60307
ADVANCED DIPLOMA OF HOSPITALITY
CRICOS CODE 066664C
This course provides a learning pathway for formally qualified
chefs to acquire the fundamentals of restaurant operations
from menu compilation to supervisory or team leadership role
in a catering enterprise. Le Cordon Bleu offers this prestigious
course in Cuisine and Pâtisserie.
Stage 1: Cuisine
CERTIFICATE IV IN HOSPITALITY (COMMERCIAL COOKERY)
COURSE CODE: SIT40407
COURSE CODE: 066661F
FRENCH STUDY MODULES
• Product origins; influences and regional cuisines
• Classical French and contemporary cuisines
• Classical French and contemporary patés and terrines, and buffet items
• Mastery of intricate French techniques and methods
• Mastery of decoration and presentation
• Seasonal and market influences in cuisine
• Managerial finance 1
• Restaurant systems Management 1
• Restaurant operations and Law 1
Australian qualification units of competency:
SITHCCC015A Plan and prepare foods for buffets
SITHCCC024B Select, prepare and serve specialised cuisines
SITHCCC040A Design menus to meet market needs
SITHCCC026A Establish and maintain quality control of food
SITXINV002A Control and order stock
SITXFSA002A Develop and implement a food safety program
SITHCCC025A Monitor catering revenue and costs
SITXMGT001A Monitor work operations
SITXOHS004B Implement and monitor workplace health, safety
and security practices
SITXHRM005A Lead and manage people
SITXFIN003A Interpret financial information
SITXFIN004A Manage finances within a budget
SITXINV001A Receive and store stock • Restaurant Operations
and Law 1
Stage 1: Pâtisserie
Stage 2: Cuisine and Patisserie
Certificate IV in Hospitality (Pâtisserie)
Advanced Diploma of Hospitality
COURSE CODE: SIT40707
COURSE CODE: SIT60307
COURSE CODE: 067402F
COURSE CODE: 066664C
FRENCH STUDY MODULES
FRENCH STUDY MODULES
• Caramel and nougatine
• Managerial finance 2
• Advanced chocolate: single origin chocolates, layer
• Restaurant systems management 2
confections
• Restaurant operations and law 2
• Petits fours and Marzipan – shaping, modelling and finishing
• Human resources management for a restaurant business
figures
• Marketing for restaurant managers
• Chocolate work – advanced techniques and showpieces
• Restaurant business planning
• Mastery of decoration and presentation
• Sugar work – techniques; cooking, colouring, pulling, blowing
Australian qualification units of competency:
and display showpieces
SITXOHS005A Establish and maintain an OHS system
• Managerial Finance 1
SITXHRM002A Recruit, select and induct staff
• Restaurant Systems Management 1
SITXHRM003A Roster staff
• Restaurant Operations and Law 1
SITXMGT002A Develop and implement operational plans
SITXFIN005A Prepare and monitor budgets
Australian qualification units of competency:
SITXGLC001A Develop and update legal knowledge required for
SITHCCC022A Prepare chocolate and chocolate confectionary
SITHPAT008A Prepare and model marzipan
SITXMGT006A Establish and conduct business relationships
SITHPAT010A Prepare and display sugar work
SITXHRM007A Manage workplace diversity
SITHPAT011A Plan, prepare and display sweet
SITXHRM006A Monitor staff performance
SITXCCS003A Manage quality customer service
buffet showpieces
business compliance
SITHPAT012A Plan pâtisserie operations
SITXFIN007A Manage physical assets
SITHCCC026A Establish and maintain quality control of food
SITXFIN008A Manage financial operations
SITXINV002A Control and order stock
SITXMGT004A Develop and implement a business plan
SITXFSA002A Develop and implement a food safety program
SITXMPR005A Develop and manage marketing strategies
SITHCCC025A Monitor catering revenue and costs
SITXMPR005A Develop and manage marketing strategies
SITXMGT001A Monitor work operations
SITXOHS004B Implement and monitor workplace health,
safety and security practices
SITXHRM005A Lead and manage people
SITXFIN003A Interpret financial information
SITXFIN004A Manage finances within a budget
SITXINV001A Receive and store stock
SITXCCS002A Provide quality customer service
SITHCCC016A Develop cost effective menus
STUDENTS SUPPORT SERVICE
The Le Cordon Bleu Student Services unit is responsible for
ensuring the provision of the highest level of personalised
service through the co-ordination of enquiries, admissions,
enrolments, orientation and alumni activities. including the
following:
• Information about student visas and conditions
• Orientation Program – comprehensive induction program
providing information on banking, medical, shopping, transport, cultural adjustment, campus tours; meeting with While Le Cordon Bleu Australia Pty Ltd is the registered
education provider, the culinary courses are delivered in
association with Northern Sydney Institute, Ryde College
– leaders in education delivery of hospitality and business
management training.
other international students, familiarisation of the course.
• Overseas Student Health Cover information
• Employment placement assistance
On-campus facilities, equipment and support services include:
• 16 fully equipped commercial and specialty kitchens
• 2 demonstration kitchens
• 2 training restaurants
• 4 training bars
LIVING & STUDYING IN SYDNEY
Sydney, the capital of New South Wales is a major international
travellers destination, often referred to as the international
gateway of Australia, and is notable for its beaches and twin
landmarks: the Sydney Opera House and the Harbour Bridge.
• Sydney Coffee Academy
• An auditorium
• 4 lecture theatres
• Function event areas
• Specialist wine tasting facilities
• Campus library with an extensive collection of culinary texts,
journals, video/DVD materials, internet facilities including
access to hospitality databases
• Academic and Personal Counselling
• Learning Support Staff
• Accommodation Service
• Retail Shop
• Career adviser
• Disability Support
• Students Association
• Modern Cafeteria
• Electronic Banking Facilities (ATM)
Living and studying in Sydney
The school – Le Cordon Bleu Sydney – is located 25 minutes
from the Central Business District, in the leafy suburb of Ryde.
Sydney with a population of 4.2 million, is a remarkably easy
city to move around in. An excellent train, bus and ferry service
covers all points of the greater metropolitan area. Sydney has
large and well run Government public transport system.
Visit www.lecordonbleu.com.au – Accommodation in Sydney link
Sydney – The City
Sydney has been recognised as a global city with a world
class restaurant scene featuring 3 restaurants in the world’s
top 100 restaurant list for 2010. Sydney is the one of the most
multicultural cities in the world which reflects its role as a
major destination for immigrants to Australia and influence on
the diversity of restaurant cuisine.
Le Cordon Bleu Sydney Culinary Arts Institute
Level 4, A Block
250 Blaxland Road,
Ryde, Sydney NSW 2112
T +61 2 8878 3100 F +61 2 8878 3199
E [email protected] www.lecordonbleu.com.au
CRICOS Provider No: (SA) 01818E (NSW) 02380M (VIC) 00124K
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