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Experience the Art of Success Le Cordon Bleu Australia

culinary & hospitality studies 2013

Bienvenue

Welcome to Le Cordon Bleu, one of the worldâ&#x20AC;&#x2122;s most prominent organisations dedicated to culinary, food, wine, nutrition, restaurant, hotel and management education, founded in Paris in 1895. Today Le Cordon Bleu has a presence in some 20 countries with more than 40 international schools attended by 20,000 students annually - making Le Cordon Bleu the only truly global educator in the culinary arts, hospitality and tourism management. Le Cordon Bleu is dedicated to preserving and passing on the mastery and application of the Culinary Arts through the classic cycle program and contemporary molecular cuisine research as well as professional hospitality management through the Le Cordon Bleu undergraduate and postgraduate programs. We invite you to share our knowledge and passion for the culinary arts, hospitality and management education and look forward to leading you on a journey of discovery that will last a lifetime.

AndrĂŠ J. Cointreau President & CEO, Le Cordon Bleu

sydney, new south wales

Le Cordon Bleu Dipl么me de Cuisine (Diploma of Cuisine) 10 Le Cordon Bleu Dipl么me de P芒tisserie (Diploma of Patisserie) 12 Le Cordon Bleu Grand Dipl么me (Grand Diploma of Cuisine & Patisserie) 14 adelaide, south australia

Le Cordon Bleu professional culinary management program 18

adelaide, south australia

bachelor of business (wine entrepreneurship) bachelor of business (food entrepreneurship) bachelor of business (international hotel management) bachelor of business (international restaurant management)

30 32 34 36

sydney, new south wales

bachelor of business (international hotel management) 34 bachelor of business (international restaurant management) 36 melbourne, victoria

bachelor of business (culinary management) 40

online

master of gastronomic tourism 44 adelaide, south australia

master of business administration (international hotel & restaurant management) 46 master in international hospitality management 48

CULINARY ARTS bachelor & masterâ&#x20AC;&#x2122;s degrees

culinary pĂ˘tissier chef de cuisine chef sous chef banquet chef chef de partie FOOD SERVICE MANAGER RESTAURATEUR CATERING MANAGER food & beverage manager

Sales and Marketing Sales Director Director of Sales & Marketing Sales and Marketing Coordinator Sales and Marketing Administrator Sales and Marketing Manager Key Account Manager Group/Area Sales & Marketing Manager Vice President/President Sales & Marketing

Finance Trainee Manager Cost Control Accounts Receivable/Payable Night Auditor Hotel Accountant Director of Finance General Manager

Human Resource Management Rostering Supervisor Human Resources Coordinator Recruitment Manager Training Manager Human Resources Manager Director of Human Resources Resort Management Senior Receptionist Assistant Entertainment Director Facilities Manager Resident Manager General Manager

Front Office / Rooms Division Senior Receptionist Front Office Supervisor Assistant Front Office Manager Front Office Manager Rooms Division Manager Executive Assistant Manager General Manager Night Manager Reservations Manager

Banqueting

Assistant Banqueting Manager Catering Manager Sales Director Food & Beverage Manager Resident Manager Assistant General Manager General Manager Event Co-ordination Corporate Hospitality Supervisor Functions Manager

Food and Beverage Manager Director Food & Beverage Operations Assistant General Manager General Manager, Food and Beverage

Specialist Sectors Restaurant Consultant Food & Beverage Business Consultant Food & Drink Importer/Exporter Wine Specialist Food & Wine Marketer Research Specialist food product developer food & wine sales specialist food or wine entrepreneur

Events Co-ordinator Venue Manager Convention and Events Public Relations & Sales Director Sales Manager General Manager Food & Beverage Outlet Supervisor Sommelier Restaurant Manager Assistant Food & Beverage Manager

explore a world of careers with international hospitality, food, wine and management studies 5

Le Cordon Bleu

Classic Cycle Program culinary arts - sydney

sydney Discover the Culinary Arts

Le Cordon Bleu

Classic Cycle Program culinary arts - sydney

Launch your career in the culinary arts, unlock the essence of French cuisine through these courses and establish a foundation of exemplary skills. The worldâ&#x20AC;&#x2122;s most prestigious culinary education program teaches you how to master classic French techniques at the service of international fine cuisine and pĂ˘tisserie.

Magret de canard

Duck breast, pommes boulanger, cinnamon, star anise, cloves, fresh cherries, duck glaze

“THE CLASSIC CYCLE PROGRAM PROVIDED ME WITH superb CULINARY SKILLS & TECHNIQUES. the Bachelor of Business ADDS FURTHER MANAGEMENT & ENTREPRENEURIAL KNOWLEDGE IN ORDER TO OWN & OPERATE A SUCCESSFUL restaurant.” NICHOLAS CHAN

DIPLÔME DE CUISINE (2011) STUDYING BACHELOR OF BUSINESS (INTERNATIONAL RESTAURANT MANAGEMENT)

BECOME A LEADER IN THE CULINARY ARTS. COMPLETE OUR CLASSIC CYCLE PROGRAM IN SYDNEY. AFTER SUCCESSFULLY COMPLETING THE BASIC, INTERMEDIATE AND SUPERIOR CERTIFICATES FOR BOTH CUISINE AND PÂTISSERIE, AND A PRACTICAL INDUSTRY PLACEMENT COMPONENT, YOU WILL BE AWARDED THE COVETED LE CORDON BLEU GRAND DIPLÔME – RECOGNISED AS A BADGE OF EXCELLENCE THROUGHOUT THE CULINARY WORLD. IN ADDITION TO LE CORDON BLEU’S CLASSIC FRENCH MODULES, YOU ALSO RECEIVE AUSTRALIAN QUALIFICATION UNITS THROUGH A COMPREHENSIVE, NATIONALLY RECOGNISED SERIES OF CERTIFICATES AND DIPLOMAS. The Classic Cycle and Culinary Management programs are conducted at Le Cordon Bleu Sydney Culinary Arts Institute, located within the Ryde College of the TAFE NSW Northern Sydney Institute. Starting dates include January, April, July and October. 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. 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.

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. 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 (Intensive English Language Testing System) 5.5 with no Band Score below 5. Le Cordon Bleu culinary programs are offered according to the National Training Package requirements and the Australian Qualifications Framework (AQF).

Le Cordon Bleu

Diplôme de Cuisine Take the first step towards mastering the art of cuisine. A comprehensive introduction to the culinary arts is provided through three outstanding cuisine courses. Gradually progressing through more complex tasks, they provide fundamental culinary skills, underpinned with Australian qualification units.

Le Cordon Bleu

Basic Cuisine COURSE CODE: SIT10307

Certificate I in Hospitality (Kitchen Operations) CRICOS CODE: 066658A

This course offers essential grounding in professional cookery, meeting the needs of both beginners and experienced students. It introduces classic French culinary techniques that underpin modern international cuisine, and focuses on mastering basic skills: from how to hold a knife properly, to preparing vegetables or trussing a chicken. Gradually, more complex techniques are introduced. As you progress from individual dishes to a more expansive menu focus, you become skilled in organisation, preparation and integrating ingredients to achieve dazzling flavours.

French Study Modules

This program will provide you with an introduction to Classic French Cuisine. 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 Introduction to French Cuisine French classical cooking techniques Variations of cooking methods Fonds de Cuisine – foundation sauces production Commodities – receiving and storage

Australian Units of Competency SITHCCC001B SITHCCC002A SITHCCC005A SITHCCC004B SITHCCC003A SITXOHS002A SITXOHS001B SITXCOM001A SITXCOM002A SITHIND001B

Organise and prepare food Present food Use basic methods of cookery Clean and maintain kitchen premises Receive and store kitchen supplies Follow workplace hygiene procedures Follow health, safety and security procedures Work with colleagues and customers Work in a socially diverse environment Develop and update hospitality industry knowledge

Coquilles Saint-Jacques

Seared scallops, zucchini, saffron beurre blanc, salmon roe

Le Cordon Bleu

COURSE CODE: SIT20307

COURSE CODE: SIT30807

Intermediate Cuisine

Superior Cuisine

Certificate II in Hospitality (Kitchen Operations)*

Certificate III in Hospitality (Commercial Cookery)

CRICOS CODE: 066659M

CRICOS CODE: 066660G

CRICOS code: 076503D

CRICOS code 076504C

Prerequisite: Basic Cuisine Qualification

Prerequisite: Intermediate Cuisine Qualification

The Intermediate Cuisine program, introduces you to classic French regional dishes, applying techniques learned in the Basic Cuisine program. This course emphasises the importance of mise en place - the proper planning and preparation of food and equipment before cooking begins. You will also be introduced to a range of different presentation styles, from platter to plate.

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.

French Study Modules

Emphasis is placed on the importance of: Mise en place, organisation and workflow planning in the preparation and service of meals Classical French stocks, glazes, basic and advanced sauces and soups Hors d’oeuvre, canapés, salads and appetisers Vegetables, eggs and farinaceous cooking techniques and menu items French pastries and cakes Prepare and cook hot and cold desserts Career preparation and workplace communication

Australian Units of Competency SITHCCC008A SITHCCC006A SITHCCC009A SITHCCC013A SITHCCC014A SITXFSA001A

Prepare stocks, sauces and soups Prepare appetisers and salads Prepare vegetables, fruit, eggs and farinaceous dishes Prepare hot and cold desserts Prepare pastries, cakes and yeast goods Implement food safety procedures

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

*Certificate II is only awarded after completion of Industry Placement

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

Diplôme de Pâtisserie Learn to master the great artistry of intricate pâtisserie techniques. You will progressively learn the secrets of classic and contemporary French desserts, including chocolate and sugar garnishes used in leading restaurants, pâtisseries and cafés.

Le Cordon Bleu

Basic Pâtisserie COURSE CODE: SIT10307

Certificate I in Hospitality (Kitchen Operations) CRICOS CODE: 066658A

This course provides the strong foundation for you to learn how to expertly prepare a wide selection of cakes, desserts and pastries. Demonstrations and practical sessions give step-by-step instruction in classic French pâtisserie, from pâte sablée and pâte feuilletée to choux pastry.

French Study Modules

Introduction to classic cooking techniques as applied to Pâtisserie. French culinary terms and definitions The use and care of cookery and pâtisserie equipment Working in a safe and hygienic manner Food preparation and mise en place Work organisation and planning French classical cooking techniques in cookery and pâtisserie Commodities – receiving and storage Basic French pastry terms Basic decoration Introduction to chocolate Introduction to bread and yeast dough 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

Australian Units of Competency SITHCCC001B SITHCCC002A SITHCCC005A SITHCCC004B SITHCCC003B SITXOHS002A SITXOHS001B SITXCOM001A SITXCOM002A SITHIND001A

CrÈme caramel

Cream caramel, red wine poached pears

Le Cordon Bleu

COURSE CODE: SIT20307

COURSE CODE: SIT31107

Intermediate Pâtisserie

Superior Pâtisserie

Certificate II in Hospitality (Kitchen Operations)*

Certificate III in Hospitality (Pâtisserie)

CRICOS CODE: 066659M

CRICOS CODE: 066662E

CRICOS code: 076503D

CRICOS code: 076505B

Prerequisite: Basic Pâtisserie Qualification

Prerequisite: Intermediate Pâtisserie Qualification

The Intermediate Pâtisserie course develops a mastery of skills through practice and repetition. Growing proficiency in important baking techniques allows you to focus on the decoration and presentation of your cakes. You will also be introduced to such chocolate making basics as tempering and dipping, and preparing restaurant-style desserts. Chefs help develop your artistic skills in preparing and decorating classic French desserts and pastries.

Combining all the knowledge, techniques and artistic skills accumulated through the Basic and Intermediate Pâtisserie levels, you are encouraged to personalise your creations in this superior level course. Demonstrations, practical sessions and workshops complete your fundamental pâtisserie skills with a focus on decorative and creative touches, earning you Le Diplôme de Pâtisserie.

French Study Modules

The focus will be on refining and developing previously learned skills. Artistic and decorative skills Ice cream and sorbet Bread making Mastering Bavarian creams and mousses Classical and contemporary desserts Classical and contemporary presentations Variations on restaurant hot and cold plated desserts French Pastries and cakes Career preparation and workplace communications

Australian Units of Competency SITHCCC013A SITHCCC014A SITXFSA001A SITHPAT006A SITXCOM003A

Prepare hot and cold desserts Prepare pastries, cakes and yeast goods Implement food safety procedures Present desserts Deal with conflict situations

*Certificate II is only awarded after completion of Industry Placement.

French Study Modules

You will make a range of pâtisserie items, including: Variety of classic pastries and cakes Sweet yeast products Advanced gateaux and tortes Desserts for dietary requirements Boulangerie – European festive and celebration breads High tea service Preparation and service of espresso coffee Application of menu presentation Modern approach to plate design and presentation to industry standards Presentation and service requirements of the finished menu Organise and prepare mise en place in a team for service Teamwork Career preparation and workplace communications Contemporary chocolate box Production and presentation of petits fours

Australian Units of Competency SITHPAT004A SITHPAT001A SITHPAT002A SITHPAT003A SITHPAT009A SITHCCC027A SITXHRM001A SITHPAT005A SITHCCC029A SITHPAT007A SITHIND003A

Prepare bakery products for pâtisseries Prepare and produce pastries Prepare and produce cakes Prepare and produce yeast goods Prepare desserts to meet special dietary requirements Prepare, cook and serve food for food service Coach others in job skills Prepare and present gateaux, torten and cakes Prepare foods according to dietary and cultural needs Prepare and display petits fours Provide and co-ordinate hospitality service Industry placement - 6 months

Le Cordon Bleu

Professional Culinary Management Program Accelerate your career in the international culinary industry. Prepare yourself for management roles and receive the esteemed Diplôme Avancé de Gestion Culinaire from Le Cordon Bleu.

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 chefs or chefs pâtissiers to acquire the fundamentals of restaurant and pâtisserie operations and managment. You will further develop your skills in contemporary culinary techniques and trends using the latest industry equipment. You will also refine your skills in food presentation, packaging and decoration. This exciting, advanced program lets you continue with either cuisine or pâtisserie as your focus in Stage 1.

Stage 1: Cuisine Certificate IV in Hospitality (Commercial Cookery) COURSE CODE: SIT40407

CRICOS CODE: 066661F

CRICOS code: 076506A

Prerequisite: Diplôme de Cuisine or Certificate III in Hospitality (Commercial Cookery)

Practical Component

During the practical component of the Cuisine stream you will gain an in depth appreciation of: Product origins, influences and regional cuisines Classical French and contemporary cuisines Classical French and contemporary patés, terrines and buffet items Seasonal and market influences in cuisine

Australian Units of Competency Plan and prepare food for buffets Select, prepare and serve specialised cuisines Design menus to meet market needs Establish and maintain quality control of food Control and order stock Develop and implement a food safety program Monitor catering revenue and costs Monitor work operations 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 SITHCCC015A SITHCCC024B SITHCCC040A SITHCCC026A SITXINV002A SITXFSA002A SITHCCC025A SITXMGT001A SITXOHS004B

pâtissier, chef, CATERING MANAGER food & beverage manager, kitchen operations manager, RESTAURATEUR GÂteau OPÉRA

Coffee & chocolate torte

Stage 1: Pâtisserie

Stage 2: Cuisine and Pâtisserie

Certificate IV in Hospitality (Pâtisserie) COURSE CODE: SIT40707

CRICOS CODE: 067402F

advanced diploma of Hospitality CRICOS code: 076507M

COURSE CODE: SIT60307

CRICOS CODE: 066664C

CRICOS code: 076502E

Prerequisite: Diplôme de Pâtisserie or Certificate III in Hospitality (Pâtisserie)

Prerequisite: Certificate IV in Hospitality (Commercial Cookery) or Certificate IV in Hospitality (Pâtisserie)

Practical Component

The final stage of this extensive program will develop and consolidate your management knowledge and expertise.

During the practical component of the pâtisserie stream you will gain an in depth appreciation of: Decorative showpieces – advanced sugar and chocolate work to produce original showpieces. Includes silicon mould making. Confiserie - Advanced chocolate and sugar confections. Packaging and presentation of confectionery Petits fours Marzipan – shaping, modelling and finishing figures Caramel and nougatine

Australian Units of Competency SITHCCC022A Prepare chocolate and chocolate confectionery SITHPAT008A Prepare and model marzipan SITHPAT010A Prepare and display sugar work SITHPAT011A Plan, prepare and display sweet buffet showpieces SITHPAT012A Plan pâtisserie operations 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 SITXCCS002A Provide quality customer service SITHCCC016A Develop cost effective menus

Australian Units of Competency SITXOHS005A Establish and maintain an OHS system SITXHRM002A Recruit, select and induct staff SITXHRM003A Roster staff SITXMGT002A Develop and implement operational plans SITXFIN005A Prepare and monitor budgets SITXGLC001A Develop and update legal knowledge required for business compliance SITXMGT006A Establish and conduct business relationships SITXHRM007A Manage workplace diversity SITXHRM006A Monitor staff performance SITXCCS003A Manage quality customer service SITXFIN007A Manage physical assets SITXFIN008A Manage financial operations SITXMGT004A Develop and implement a business plan SITXMPR005A Develop and manage marketing strategies

Le Cordon Bleu

CULINARY MANAGEMENT

ADELAIDE culinary arts - adelaide

Discover the Culinary Arts

Le Cordon Bleu

Professional Culinary Management Program

culinary arts - adelaide

Open the doors to the international culinary industry as a chef or pastry chef. Le Cordon Bleu’s Adelaide based Professional Culinary Management Program will equip you for success in senior culinary management roles. Classic French techniques and highly respected Australian qualifications provide the perfect foundation on which to build your dreams.

TERRINE de FROMAGE DE CHÈVRE

Goats’ cheese, basil jelly, rocket soil, tomato quenelle

“LE CORDON BLEU HAS GIVEN ME ALL THE SKILLS, KNOWLEDGE AND SUPPORT THAT I WOULD EVER NEED TO BECOME SUCCESSFUL. THE LECTURERS AT LE CORDON BLEU BRING ENTHUSIASM TO EACH AND EVERY LESSON THEY TEACH.” JOSHUA COVINO

STUDENT

DIPLÔME AVANCÉ DE GESTION CULINAIRE (PROFESSIONAL CULINARY MANAGEMENT PROGRAM)

FASTRACK YOUR SUCCESS. GET YOUR ADVANCED DIPLOMA OF HOSPITALITY IN ONLY 2 YEARS. ACHIEVE SUCCESS IN RECORD TIME. IN ADELAIDE YOU CAN COMPLETE THE PROFESSIONAL CULINARY MANAGEMENT PROGRAM IN 24 MONTHS. EXPERT TRAINING IN CUISINE AND PÂTISSERIE, FOLLOWED BY SIX MONTHS’ INDUSTRY PLACEMENT WILL EARN YOU A HIGHLY ACCLAIMED PASSPORT TO THE CULINARY WORLD. THIS INTENSIVE COURSE INCORPORATES CERTIFICATE III AS WELL AS THE COVETED ADVANCED DIPLOMA OF HOSPITALITY. The Le Cordon Bleu Professional Culinary Management Program is offered in Adelaide, South Australia, at the Regency Park campus of TAFE SA. You will learn from highly skilled and passionate chefs in superb training kitchens and state of the art demonstration kitchens and fully operational restaurants. You may also choose to study specialised food and wine subjects. Easy access to South Australia’s world renowned wine producing regions will make your time in Adelaide even more valuable and interesting. The program is delivered over 5 days each week. Starting dates include January and July.

Your competency will be assessed through practical exercises, classroom and written homework activities, quizzes, events and work performed during formal industry placements. 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 (Intensive English Language Testing System) 5.5 with no Band Score below 5. Le Cordon Bleu culinary programs are offered according to the National Training Package requirements and the Australian Qualifications Framework (AQF).

Certificate III in Hospitality (Commercial Cookery/Pâtisserie) features six-months of industry placement, organised by Le Cordon Bleu’s Industry Placement team. This innovative program equips you with lifelong career management tools, giving you experience and a competitive edge.

Le Cordon Bleu

cuisinier Certificate III in Hospitality (Commercial Cookery) CRICOS CODE: 065422G

Prepare yourself for an exceptional culinary career with a strong foundation in cuisine. Master the art and craft of cuisine and learn through Le Cordon Bleu’s famous culinary teaching techniques.

stage 1.1

Open the door to the classical French techniques underpinning many modern international cuisines. From day one you begin to master basic skills such as holding a knife properly, preparing vegetables or making perfect stock. As the term progresses more complex techniques are introduced. Menu-oriented demonstrations incorporate elements such as organisation, preparation, balance and timing. You will learn to use and integrate sauces, herbs and spices into your recipes to produce a wide variety of flavours.

French Study Modules

This program introduces you to classical French cuisine. 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 Introduction to French cuisine French classical cooking techniques Variations of cooking methods Fonds de cuisine - Classical French stocks, glazes, basic and advanced sauces and soups Commodities – receiving and storage

Australian Units of Competency SITHCCC001B SITHCCC002A SITHCCC003B SITHCCC004B SITHCCC005A SITHCCC008A SITXCOM001A SITXCOM002A SITXOHS001B SITXOHS002A

Organise & prepare food Present food Receive & store kitchen supplies Clean & maintain kitchen premises Use basic methods of cookery Prepare stocks, sauces and soups Work with colleagues & customers Work in a socially diverse environment Follow health, safety & security procedures Follow workplace hygiene procedures

Fruits de mer en verrine

Seafood, jellied tomato consommé, lime

stage 1.2

As you are introduced to French regional dishes, you will apply the methods and techniques developed in the previous stage. Through practice and repetition you will perform tasks more easily and instinctively. Discover the importance of ‘mise en place’ when you cook for real customers in our training restaurant. Demonstrations highlight various presentation styles from classical to contemporary. Prerequisite: Basic Cuisine or Stage 1.1

stage 1.3

Learn about contemporary developments in French and international cuisine. Full menus, demonstrated by chefs, are inspired by trends from the world’s top kitchens. Some recipes are traditional, others are current interpretations of the classics. Rich, refined ingredients will allow you to work with items such as foie gras, truffles and lobster. Now well-versed in French culinary skills, you are encouraged to be more creative in both taste and presentation. Prerequisite: Intermediate Cuisine or Stage 1.2

French Study Modules

As you progress, emphasis is placed on: Mise en place, organisation and workflow planning in the preparation and service of meals Hors d’oeuvre, canapés, salads and appetisers Vegetables, eggs and farinaceous cooking techniques and menu items French pastries and cakes Career preparation and workplace communication Teamwork French regional cooking

Australian Units of Competency SITHCCC007A SITHCCC006A SITHCCC009A SITHCCC010A SITXFSA001A SITXCOM003A SITXHRM001A SITHIND001B SITHCCC014A

Prepare sandwiches Prepare appetisers & salads Prepare vegetables, fruit, eggs & farinaceous dishes Select, prepare & cook poultry Implement food safety procedures Deal with conflict situations Coach others in job skills Develop & update hospitality industry knowledge Prepare pastries, cakes & yeast goods

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 Seafood preparations and cookery techniques 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 Presentation and service requirements of the finished menu Restaurant service

Australian Units of Competency SITHCCC011A SITHCCC026A SITHCCC013A SITHCCC012A SITHCCC016A SITHCCC029A HLTFA301B SITXFSA002A SITHCCC027A

Select, prepare & cook seafood Establish & maintain quality control of food Prepare hot & cold desserts Select, prepare & cook meat Develop cost-effective menus Prepare foods according to dietary & cultural needs Apply first aid Develop & implement a food safety program Prepare, cook & serve food for food service

Stage 2 - Industry Placement

Industry Placement enables you to put into practice the skills and techniques learned on campus in a real hospitality business. With assistance from Le Cordon Bleu’s Industry Placement team, this stage will become the foundation for both the remainder of the program and your future career.

Australian Units of Competency SITHCCC028A Prepare, cook & serve food for menus

Le Cordon Bleu

Pâtissier Certificate III in Hospitality (Pâtisserie) CRICOS CODE: 065423F

Learn to prepare a wide selection of pâtisserie items served in restaurants, pâtisserie shops and tearooms – including classical and contemporary French desserts and garnishes in chocolate and sugar.

stage 1.1

This stage is designed to give you a strong foundation on which to build the basic skills and knowledge you need to be a successful pastry chef. In demonstration and theory sessions you will learn the techniques of the trade from experienced teachers and chefs, and in practical sessions you will create a range of simple but delicious pastries and desserts. In this unique program, you will also learn the fundamentals of savoury cooking, making you a sought-after employee with a broad range of abilities.

French Study Modules

Introduction to classical cooking techniques as applied to pâtisserie: French culinary terms and definitions The use and care of cookery and pâtisserie 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 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

Australian Units of Competency SITHCCC001B SITHCCC002A SITHCCC003B SITHCCC004B SITHCCC005A SITHCCC008A SITXCOM001A SITXCOM002A SITXOHS001B SITXOHS002A

fruits EN MASSEPAIN Miniature marzipan fruits

stage 1.2

stage 1.3

Prerequisite: Basic Pâtisserie or Stage 1.1

Prerequisite: Intermediate Pâtisserie or Stage 1.2

French Study Modules

Artistic and decorative skills Ice cream and sorbet Bread making Mastering Bavarian creams and mousses Classical and contemporary desserts Classical and contemporary presentations Variations on restaurant hot and cold plated desserts French pastries and cakes Career preparation and workplace communications

Variety of classic pastries and cakes Sweet yeast products Advanced gateaux and tortes Desserts for dietary requirements Boulangerie – European festive and celebration breads Application of menu presentation Modern approach to plate design and presentation to industry standards Presentation and service requirements of the finished menu Organise and prepare mise en place in a team for service Career preparation and workplace communications Contemporary chocolate box Production and presentation of petits fours

The main ingredients in French patisserie are flour, butter, eggs and ‘savoirfaire’! In this stage you will combine these simple ingredients to make an astounding array of specialist pastries, cakes, desserts and bakery items. Your chefs will inspire you to take your skills to a more advanced level and to put them into practice by cooking for real customers in the campus restaurant.

The focus will be on refining and developing previously learned skills:

Australian Units of Competency SITHPAT001A SITHPAT002A SITHPAT006A SITXFSA001A SITXCOM003A SITXHRM001A SITHIND001B SITHPAT003A SITHCCC013A

Prepare and produce pastries Prepare and produce cakes Present desserts Implement food safety procedures Deal with conflict situations Coach others in job skills Develop & update hospitality industry knowledge Prepare and produce yeast goods Prepare hot and cold desserts

Combine all the knowledge, techniques and artistic skills you have learned to date, and discover your personal style. You will produce complex and highly decorated pastries and gateaux, and give free rein to your artistic side by making marzipan, sugar and chocolate figurines and decorations. Your highly skilled and passionate teachers will help you to refine your skills and develop the creative flair that defines a French pastry chef.

Students develop a creative approach to the preparation and service of French classical and contemporary international pâtisserie:

Australian Units of Competency SITHCCC026A SITHPAT005A SITHPAT008A SITHPAT004A SITHCCC029A SITXFSA002A TLIE1005A SITHCCC027A

Establish & maintain quality control of food Prepare and present gateaux, torten and cakes Prepare and model marzipan Prepare bakery products for patisseries Prepare foods according to dietary & cultural needs Develop and implement a food safety program Carry out basic workplace calculations Prepare, cook & serve food for food service

Stage 2 - Industry Placement

With assistance from Le Cordon Bleu’s Industry Placement team, students spend six months working in the industry honing their skills. This stage will not only enrich their further studies but acts as a building block for a future career.

Australian Units of Competency SITHIND003A Provide and coordinate hospitality service

Le Cordon Bleu

diplôme avancé de gestion culinaire advanced diploma of hospitality CRICOS CODE: 065425D

Prepare yourself for a successful career in the international culinary industry with the Professional Culinary Management Program from Le Cordon Bleu.

This course provides a learning pathway for chefs or pâtissiers to acquire the fundamentals of restaurant and pâtisserie operations and managment. You will further develop your skills in contemporary culinary techniques and trends using the latest industry equipment. You will also refine your skills in food presentation, packaging and decoration. This exciting, advanced program lets you continue with either cuisine or pâtisserie as your focus in Stage 1.

Stage 3: Cuisine / Pâtisserie Prerequisite: Certificate III in Hospitality (Commercial Cookery or Pâtisserie) or equivalent

With a combination of practical sessions and business theory, this stage introduces key concepts associated with operational management. It draws on the skills and knowledge developed over the previous 12 months, as you work towards hosting an event in the final stage of your program.

Stage 4: Cuisine / Pâtisserie

Gain vital experience as you apply all your culinary and management skills and knowledge to an actual commercial activity. South Australia has a thriving food industry and hosts numerous food and wine events, including those held in the beautiful surrounds of Adelaide’s Barossa and McLaren Vale wine districts. Plan and execute a food business operation either at an existing event or a stand-alone venue. Research and development of a comprehensive business plan, including financial analysis of the venture, is the starting point. You will then consider and plan for the logistical requirements of external catering, before preparing for and working at the event. On completion, the success of the event will be analysed and any profits will be donated to a charity of choice.

pâtissier, chef, CATERING MANAGER food & beverage manager, kitchen operations manager, RESTAURATEUR suprême de caille

Quail, wild mushrooms, egg yolk ravioli

Stage 3 & 4 SPECIALISED UNITS

Stage 3 & 4 GENERAL UNITS

Cuisine

Cuisine & Pâtisserie

Product origins, influences and regional cuisines Classical French and contemporary cuisines Classical French and contemporary patés, terrines and buffet items Seasonal and market influences in cuisine

SITXCCS002A SITXMGT004A SITXMPR005A SITXFIN008A SITHCCC025A SITXFIN004A SITXFIN005A SITXGLC001A

During the practical component of the cuisine stream you will gain an in depth appreciation of:

Australian Units of Competency SITHCCC015A SITHCCC024B SITHCCC021B SITHFAB011A SITHCCC040A

Plan and prepare food for buffets Select, prepare and serve specialised cuisines Handle and serve cheese Develop and update food and beverage knowledge Design menus to meet market needs

Pâtisserie

Provide quality customer service Develop and implement a business plan Develop and manage marketing strategies Manage financial operations Monitor catering revenue and costs Manage finances within a budget Prepare and monitor budgets Develop and update legal knowledge for business compliance SITXINV001A Receive and store stock SITXINV002A Control and order stock SITXHRM005A Lead and manage people SITXFIN007A Manage physical assets SITXMGT002A Develop and implement operational plans SITXOHS005A Establish and maintain an OHS system SITXOHS004B Implement and monitor workplace health, safety and security practices SITXHRM002A Recruit, select and induct staff SITXHRM003A Roster staff SITXMGT006A Establish and conduct business relationships SITXHRM007A Manage workplace diversity SITXMGT001A Monitor work operations SITXCCS003A Manage quality customer service SITXHRM006A Monitor staff performance SITXFIN003A Interpret financial information

Australian Units of Competency SITHCCC022A SITHPAT007A SITHPAT010A SITHPAT011A

Prepare chocolate and chocolate confectionery Prepare and display petits fours Prepare and display sugar work Plan, prepare and display sweet buffet showpieces

SITHPAT012A Plan pâtisserie operations

Le Cordon Bleu

bachelor degrees

Bachelor degrees Discover the Art of Success

Le Cordon Bleu

Bachelor of Business

With four options to select from, your Le Cordon Bleu Bachelor of Business degree will help you achieve and exceed your unique career goals.

Wine entrepreneurship food entrepreneurship

Realise your business goals as you acquire the skills needed to build your own brand, develop product lines and promote and distribute to retailers or consumers. Our two new Entrepreneurship programs will provide you with invaluable knowledge and experience.

International Hotel Management International Restaurant Management

bachelor degrees

Be prepared for senior management positions in international hotels, resorts, convention centres or restaurants with our two excellent international business management programs - recognised internationally as meeting modern business demands within the hospitality industry.

â&#x20AC;&#x153;professional experience was the best part of the course as it allowed me to create contacts and got me the job I am in now.â&#x20AC;? LUCINDA MIRTHIL BACHELOR OF BUSINESS, 2008 HUMAN RESOURCES OFFICER, VOYAGES

All four degrees are delivered through a combination of lectures and tutorials, conducted in Adelaide at the Regency International Centre for Hospitality, Leisure and Food Studies and the City West campus of University of South Australia. The Hotel and Restaurant Management degrees are also delivered in Sydney at the Northern Sydney Institute, Ryde College. Specialised practical components use custom kitchens and restaurants, as well as wine and cheese production facilities among others. Students are assessed by a combination of examinations, tests, essays, reflective journals, reports, projects, written assignments, oral presentations, classroom discussions and activities. Entry requirements Satisfactory completion of Year 12 or equivalent interstate/overseas secondary education is required. Applicants must be 17.5 years of age when the course commences. Overseas students must have a minimum level of English proficiency to IELTS (Intensive English Language Testing System) 6 with no Band Score below 5.5. If English language proficiency is found to be insufficient for successful completion of the academic program, Le Cordon Bleu can direct you to undertake additional language training. You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer. All direct entry Stage 3 students must undertake the Le Cordon Bleu Bridging Course, a one-week program offered immediately before each semester. FEE-HELP Eligible Australian citizens can access FEE-HELP for all or part of their tuition fees. Access to FEE-HELP is subject to confirmation by the Australian government. Le Cordon Bleu Australia bachelor programs have been accredited to meet the Australian Qualifications Framework and are listed on the Tertiary Education Quality and Standards Agency National Register.

Le Cordon Bleu

Bachelor of Business (wine entrepreneurship) ADELAIDE, SOUTH AUSTRALIA Cricos Code: 076175D

Develop your entrepreneurial skills and make a successful impact on the world of wine. Our new degree recognises the differences between wine marketing and entrepreneurship, equipping you with a diverse and dynamic skill set.

CELLAR DOOR SUPERVISOR, WINE MARKETER, MANAGER OF WINE WHOLESALE / RETAIL OPERATIONS, WINE ENTREPRENEUR, WINE EDUCATOR

“GRADUATES WITH ENTREPRENEURIAL SKILLS ARE IN HIGH DEMAND AND SO I FULLY SUPPORT LE CORDON BLEU’S NEW DEGREES.” DR. GEORGE R UJVARY

MASTER OF GASTRONOMY (2009)

MANAGING DIRECTOR, OLGA’S FINE FOODS

YEAR 1

YEAR 3

Stage 1: On Campus (6 months) Plant the seeds of success. In your first six months you will be exposed to a crucial set of industry and management concepts. You will also be introduced to the fundamentals of wine and gastronomic practices. As an aspiring entrepreneur, you will learn advanced communication skills and be introduced to financial management concepts including cost control techniques.

Stage 5: On Campus (12 months) Reap the rewards as you consolidate your knowledge. Your final 12-months’ of study equips you with strategic management concepts, ethical approaches to food and wine businesses and consolidates your entrepreneurial management skills. Practical application of strategic managerial skills will be nurtured through simulated business scenarios.

SUBJECT / UNITS

FUNDAMENTALS OF GASTRONOMIC PRACTICE FOOD & BEVERAGE SERVICE COMMUNICATION WINE FUNDAMENTALS FOOD & BEVERAGE MANAGEMENT FINANCE 1 RESPONSIBLE SERVICE OF ALCOHOL INDUSTRY WORKSHOP MANAGEMENT CONCEPTS PROFESSIONAL EXPERIENCE 1 (THEORY)

Stage 2: Professional Experience 1 (6 months) Your six-month placement with leading businesses, organised through our Professional Industry Placement team, enables you to apply your new skills and knowledge.

For more information on these subjects please refer to page 36. If you choose to exit this program after two years of successful academic study (including professional experience) you will be awarded with an Advanced Diploma of Business (Wine Entrepreneurship) CRICOS CODE: 076177B (SA)

YEAR 2 Stage 3: On Campus (6 months) Nurture your entrepreneurial ambitions. When returning to campus for your next study component, you will focus on the dynamic nature of wine merchandising, marketing and production. You will also learn about key human resource management principles and accounting practices. SUBJECT / UNITS

INTRODUCTION TO MARKETING FINANCE 2 HUMAN RESOURCE MANAGEMENT PROFESSIONAL GASTRONOMIC PRACTICE ADVANCED WINE STUDIES WINE MERCHANDISING WINE PRODUCTION PROFESSIONAL EXPERIENCE 2 (THEORY)

Stage 4: Professional Experience 2 (6 months) Your final six-month professional placement, organised by our Professional Industry Placement team, will see you working within key industry sectors.

Le Cordon Bleu

Bachelor of Business (FOOD entrepreneurship) ADELAIDE, SOUTH AUSTRALIA Cricos Code: 076174E

Enjoy the taste of success. Entrepreneurship is where clever food production strikes a harmonious note with marketing, sales and ultimate business success. This degree is designed to provide essential skills and information for food purveyors and entrepreneurs, helping make informed decisions that lead to profitable outcomes.

food product developer, MANAGER OF food WHOLESALE / RETAIL OPERATIONS, small scale food producer, food merchandisEr, food sales specialist

“THIS DEGREE WILL HELP GRAdUATES TO ASSESS OPPORTUNITIES AND then TURN THEM INTO INNOVATIve business ventures.” SUSIE CHANT

MASTER OF GASTRONOMY (2008)

BUSINESS OWNER, DIVINE CAFÉ

YEAR 1

YEAR 3

Stage 1: On Campus (6 months) Join us on your journey to business accomplishment. Discover a crucial set of food industry and management concepts in your first six months of study. Explore the fundamentals of wine and gastronomic practice as you learn advanced communication skills and financial principles.

Stage 5: On Campus (12 months) Accelerate your entrepreneurial drive. Strategic management concepts, ethical approaches to food and wine businesses and entrepreneurial management skills come to the fore in your final 12-months’ of study. Simulated business environments and situations allow you to apply strategic managerial skills.

SUBJECT / UNITS

FUNDAMENTALS OF GASTRONOMIC PRACTICE FOOD PRODUCTION COMMUNICATION WINE FUNDAMENTALS FOOD & BEVERAGE MANAGEMENT FINANCE 1 INDUSTRY WORKSHOP MANAGEMENT CONCEPTS PROFESSIONAL EXPERIENCE 1 (THEORY)

Stage 2: Professional Experience 1 (6 months) Apply your newly acquired skills and knowledge during your six-month placement with leading businesses, organised through our Professional Industry Placement team.

SUBJECT / UNITS

ADVANCED MARKETING LEADERSHIP & MANAGEMENT IN ACTION HOSPITALITY BUSINESS LAW ENTREPRENEURSHIP & BUSINESS MANAGEMENT STRATEGIC MANAGEMENT ETHICAL FOOD & WINE BUSINESS QUALITY SERVICE MANAGEMENT FOOD & WINE PHILOSOPHY For more information on these subjects please refer to page 36. If you choose to exit this program after two years of successful academic study (including professional experience) you will be awarded with an Advanced Diploma of Business (Food Entrepreneurship) CRICOS CODE: 076176C (SA)

YEAR 2 Stage 3: On Campus (6 months) Take the next step towards business success. Focus on the ever-changing nature of food product development, merchandising and marketing upon returning to campus for your next six-month study component. Learn about key human resource management principles and accounting practices in food related businesses. SUBJECT / UNITS

INTRODUCTION TO MARKETING FINANCE 2 HUMAN RESOURCE MANAGEMENT PROFESSIONAL GASTRONOMIC PRACTICE FOOD QUALITY MANAGEMENT FOOD PRODUCTION: PRODUCT DEVELOPMENT FOOD MERCHANDISING PROFESSIONAL EXPERIENCE 2 (THEORY)

Stage 4: Professional Experience 2 (6 months) Working within key industry sectors during your final six-month professional placement, you will experience important components of the food industry.

Le Cordon Bleu

Bachelor of Business (INTERNATIONAL HOTEL MANAGEMENT) Sydney & ADELAIDE

CRICOS CODE: 060181D (SA) and 075350B (NSW)

Prepare yourself for many of the career options in the international hospitality industry. Pragmatic business simulations and real-life professional practices are highlighted in this course. Its multi-disciplinary program focuses on critical analysis of management styles and the strategic thinking required to succeed in hotel management. This intensive three-year program exposes you to the diversity of the hospitality industry.

BUSINESS DEVELOPMENT MANAGER, FOOD & BEVERAGE MANAGER, ROOMS DIVISION MANAGER, MAITRE Dâ&#x20AC;&#x2122;HOTEL, EVENTS MANAGER, HUMAN RESOURCES MANAGER

“we have found that le cordon bleu students not only meet our expectations, but usually exceed them” frank lippi

HUMAN RESOURCES MANAGER, PALAZZO VERSACE (QUEENSLAND, AUSTRALIA)

YEAR 1

YEAR 3

Stage 1: On Campus (6 months) Create the blueprint to your hospitality career. Be exposed to crucial hotel management concepts. Understand the fundamentals of hospitality, commercial kitchen operations, food and beverage service and the world of wine. Within business operations, you will learn advanced corporate communication skills, cost control techniques and the fundamentals of financial reporting.

Stage 5: On Campus (12 months) Open the doors to your future career with a critical analysis of contemporary approaches to strategic hospitality management and organisational leadership. Learn the art and science of risk management planning and advanced marketing strategies within an internationally competitive environment. Focus on delivering superior performance and value to your customers. Your application of strategic managerial skills will be nurtured through simulated workplace situations.

SUBJECT / UNITS

KITCHEN OPERATIONS MANAGEMENT FOOD & BEVERAGE SERVICE COMMUNICATION WINE FUNDAMENTALS FOOD & BEVERAGE MANAGEMENT FINANCE 1 HOUSEKEEPING RESPONSIBLE SERVICE OF ALCOHOL MANAGEMENT CONCEPTS PROFESSIONAL EXPERIENCE 1 (THEORY)

SUBJECT / UNITS

Stage 2: Professional Experience 1 (6 months) Your six-month placement with leading hospitality businesses, organised through our Professional Industry Placement team, enables you to apply your new skills and knowledge in a professional workplace.

For more information on these subjects please refer to page 36.

ADVANCED MARKETING LEADERSHIP & MANAGEMENT IN ACTION HOSPITALITY BUSINESS LAW ENTREPRENEURSHIP & BUSINESS MANAGEMENT STRATEGIC MANAGEMENT QUALITY SERVICE MANAGEMENT DECISION MAKING FOR MANAGERS STRATEGIES IN GLOBALISED HOSPITALITY

If you choose to exit this program after two years of successful academic study (including professional experience) you will be awarded with an Advanced Diploma of Business (International Hotel Management) CRICOS CODE: 060183B (SA), or 075349F (NSW)

YEAR 2 Stage 3: On Campus (6 months) Build on the foundations of your knowledge. Focus on various aspects of hospitality operations and management theory. You will be introduced to key principles of human resources management, customer-centred marketing as well as specific finance and accountancy practices for hospitality businesses. SUBJECT / UNITS

INTRODUCTION TO MARKETING FINANCE 2 HUMAN RESOURCE MANAGEMENT THE HOSPITALITY EXPERIENCE INTERNATIONAL HOTELS & EVENTS ROOMS DIVISION MANAGEMENT MANAGEMENT INFORMATION SYSTEMS PROFESSIONAL EXPERIENCE 2 (THEORY)

Stage 4: Professional Experience 2 (6 months) Your final placement, organised by our Professional Industry Placement team, will see you working with leading hospitality businesses.

Le Cordon Bleu

Bachelor of Business (INTERNATIONAL restaurant MANAGEMENT) Sydney & ADELAIDE

CRICOS CODE: 060182C (SA) and 072295F (NSW)

Open up a world of possibility with this intensive program as you prepare to become a leader in the restaurant industry. From food and beverage consultancies, marketing, production and food service operations to restaurant venue management, Le Cordon Bleu will provide you with the skills, knowledge and contacts needed to excel.

RESTAURANT MANAGER, BANQUET MANAGER, FOOD & BEVERAGE MANAGER, FINANCIAL CONTROLLER, CATERING MANAGER

“a seamless platform for MOVING from the classroom to the workplace, equipping me with the tools NEEDED to thrive in the hospitality industry.”

Amanda Tham BACHELOR OF BUSINESS (INTERNATIONAL RESTAURANT MANAGEMENT (2011)

YEAR 1

YEAR 3

Stage 1: On Campus (6 months) Sign up for your passport to success. Gain the essential knowledge and skills for success in restaurants worldwide. Beyond instruction in commercial kitchen operations and food and beverage service, be introduced to the fundamentals of wine. Understand restaurant business operations while learning sophisticated communication skills, revenue control techniques and financial reporting.

Stage 5: On Campus (12 months) Explore the exciting world of restaurant management and development. Examine contemporary approaches to organisational leadership and strategic management. Consider essential business demands such as risk management planning, advanced marketing strategies and hospitality business law. Quality service management that focuses on delivering superior performance and value to customers is a vital ingredient to your success while you exercise your creative skills in entrepreneurship.

SUBJECT / UNITS

KITCHEN OPERATIONS MANAGEMENT FOOD & BEVERAGE SERVICE COMMUNICATION WINE FUNDAMENTALS FOOD & BEVERAGE MANAGEMENT FINANCE 1 INDUSTRY WORKSHOP RESPONSIBLE SERVICE OF ALCOHOL MANAGEMENT CONCEPTS PROFESSIONAL EXPERIENCE 1 (THEORY)

SUBJECT / UNITS

Stage 2: Professional Experience 1 (6 months) Le Cordon Bleu’s superb integration with the restaurant industry allows you to experience the reality of the contemporary workplace. Your placement is organised through our Professional Industry Placement team.

For more information on these subjects please refer to page 36.

If you choose to exit this program after two years of successful academic study (including professional experience) you will be awarded with an Advanced Diploma of Business (International Restaurant Management) CRICOS CODE: 060184A (SA), or 0722946 (NSW)

YEAR 2 Stage 3: On Campus (6 months) Open your horizons as you discover the advanced aspects of managing restaurant businesses. Be introduced to key principles of human resource management, customer-centred marketing and specific finance and accountancy practices for restaurant operations. Expand your culinary knowledge and skills while you learn the essential aspects of food quality management. SUBJECT / UNITS

INTRODUCTION TO MARKETING FINANCE 2 HUMAN RESOURCE MANAGEMENT THE HOSPITALITY EXPERIENCE RESTAURANT CONCEPTS & MANAGEMENT FOOD QUALITY MANAGEMENT CULINARY PRACTICE PROFESSIONAL EXPERIENCE 2 (THEORY)

Stage 4: Professional Experience 2 (6 months) Your second placement, organised again by our Professional Industry Placement team, consolidates your new skills and knowledge while providing opportunity for strategic analysis.

Le Cordon Bleu

Bachelor of Business subject information Discover, explore, create. Each of our business degrees is structured around fundamental principles and concepts combined with a focus on specialist subject areas. ADVANCED MARKETING

Examines key marketing principles in the development and implementation of effective marketing strategies within a competitive environment.

ADVANCED WINE STUDIES

Advances a student’s knowledge of wine styles, flavour, local and international regional differences with a management focus on world wine markets, emerging trends, changing production techniques and consumer preferences.

COMMUNICATION

Develops effective communication skills and principles for the independent learner and reflective practitioner.

CULINARY PRACTICE

Builds on the introductory skills and knowledge gained in Kitchen Operations Management by developing intermediate and advanced skills and knowledge required in commercial kitchens.

DECISION MAKING FOR MANAGERS

Develops the knowledge and skills required to analyse data in the strategic decision-making process within a simulated workplace situation.

ENTREPRENEURSHIP & BUSINESS MANAGEMENT

Develops a sound understanding of entrepreneurship, with a foundation in business planning for sustainable and ethical business management.

ETHICAL FOOD & WINE BUSINESS

Focuses on the growing trend in ethically and socially responsible practices that contribute to the success of the boutique and artisan food and wine industry.

FINANCE 1

Introduces students to accounting terminology and basic concepts and skills to enable them to interpret financial reports and understand the process of revenue and cost control.

FINANCE 2

Develops an in-depth understanding of financial management processes and the impact on decision-making and financial sustainability.

FOOD & BEVERAGE MANAGEMENT

Introduces students to the complex subject of food and beverage management and cost control techniques commonly used in the wine and hospitality industry.

FOOD & BEVERAGE SERVICE

Develops an understanding of food and beverage service operations within the hospitality industry and provides an opportunity for the application of skills in a practical environment.

FOOD MERCHANDISING

Explores how food products are designed to attract customer interest through value-adding, customization, packaging and niche marketing.

FOOD PRODUCTION

Introduces core culinary and artisanal methods and techniques relevant to small scale food (and beverage) production, with hands-on ‘intensives’ in bread, cheese, confectionery, smallgoods and brewing.

FOOD PRODUCTION: PRODUCT DEVELOPMENT

Builds on the knowledge gained in Food Production and applies this to specific product development projects.

FOOD QUALITY MANAGEMENT

Develops the skills and knowledge required to ensure safe food handling, preparation and storage in a commercial kitchen environment.

FOOD & WINE PHILOSOPHY

Synthesizes the science, art and management skills developed throughout the program, providing full creative license to express an informed gastronomic philosophy.

FUNDAMENTALS OF GASTRONOMIC PRACTICE

Focuses on the first steps in sensory education, blending cultural and crosscultural understandings of flavour and gastronomy for the future business manager and entrepreneur.

PROFESSIONAL EXPERIENCE 1 (SIX MONTHS)

Develops and applies practices and principles in a real workplace environment.

PROFESSIONAL EXPERIENCE 1 (THEORY)

Develops management skills and knowledge for a practical situation by reflecting on the key principles and theories covered in Stage 1.

PROFESSIONAL EXPERIENCE 2 (SIX MONTHS)

Develops and applies practices and principles in a real workplace environment.

PROFESSIONAL EXPERIENCE 2 (THEORY)

Strengthens core business management concepts by applying research and critical analysis to key principles covered in Stage 3.

PROFESSIONAL GASTRONOMIC PRACTICE

Builds on the Fundamentals of Gastronomic Practice in the application of gastronomic principles and product development in a commercial context.

HOSPITALITY BUSINESS LAW

QUALITY SERVICE MANAGEMENT

HOUSEKEEPING

RESPONSIBLE SERVICE OF ALCOHOL

Provides an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities, tenders and service contracts in common business situations. Introduces the practical skills and knowledge required to be able to work effectively within a housekeeping department.

HUMAN RESOURCE MANAGEMENT

Introduces key principles, concepts, knowledge and skills required to manage human resources within a business environment.

INDUSTRY WORKSHOPS

These industry based Masterclasses with leading food producers, wine makers and restaurateurs are designed to introduce students to prominent industry entrepreneurs and trends.

INTERNATIONAL HOTELS & EVENTS

Explores the role of individual departments of a hotel, their interrelationships and key factors and trends that influence hotel and hospitality managers’ decision-making. This subject also explores event and conference management and its importance in the international hospitality environment.

INTRODUCTION TO MARKETING

Introduces a customer-centred approach to operations with a focus on the fundamentals of marketing as it applies to commercial enterprises.

KITCHEN OPERATIONS MANAGEMENT

Develops a sound understanding of the daily activities undertaken in a commercial kitchen within the international hotel and restaurant industry.

LEADERSHIP & MANAGEMENT IN ACTION

Develops the knowledge and skills required to manage individuals and groups in the workplace and to explore some of the key factors that influence people’s performance and behaviour.

MANAGEMENT CONCEPTS

Prepares students for management, equipping them with contemporary management skills to increase their personal effectiveness in a dynamic and challenging environment.

MANAGEMENT INFORMATION SYSTEMS

Provides a broad knowledge of hospitality management information systems including hardware and software and the use of software for data analysis, decision-making and strategic planning.

Develops an appreciation of quality and service excellence as a fundamental strategic orientation that delivers customer value and ensures superior performance and sustainable competitive advantage. This course is designed so that students satisfy the State / Territorial legislative requirements in regards to the Responsible Service of Alcohol and Liquor Licensing Laws.

RESTAURANT CONCEPTS & MANAGEMENT

Introduces the principles and concepts required to plan, design and establish a restaurant, whether a new business or an existing one.

ROOMS DIVISION MANAGEMENT

Familiarises students with the operations and procedures involved in managing guest services and housekeeping operations in international hotels.

STRATEGIC MANAGEMENT

Researches and evaluates contemporary approaches to strategic management and organisational leadership as it applies to business.

STRATEGIES IN GLOBALISED HOSPITALITY

Explores contemporary international hotel trends, concepts, locations, staffing, design and infrastructure for the aspiring General Manager. Students will understand what is required to succeed as an inspirational hotelier.

THE HOSPITALITY EXPERIENCE

Introduces the general concept of hospitality, understood as a core value upheld by societies the world over and promotes an understanding of hospitality in ethical, socio-cultural and philosophical terms.

WINE FUNDAMENTALS

Focuses on introducing novices to the world of wine; its origins, cultural meaning, production techniques and the science and art of tasting.

WINE MERCHANDISING

Explores how wines are designed as commercial products; to attract customer interest through value-adding, customization, packaging and niche marketing.

WINE PRODUCTION

Fuses technical knowledge and a know-how of wine-making with a broader understanding of viticulture, oenology, wine chemistry and taste characteristics. A hands-on “grape-to-glass experience”.

Le Cordon Bleu

Bachelor of Business (Culinary Management) melbourne

VICTORIA UNIVERSITY CRICOS Provider No: 00124K - VIC, 02475D - NSW

Build your career on a solid culinary foundation with this well-rounded business degree. A wide range of technical and practical cookery skills are taught in tandem with general hospitality management principles. The Course consists of 24 units, incorporating core business units, specialist culinary units using our on campus operational kitchen, elective units, and a stream of professional development units. Opportunities exists for you to complete a second area of study in addition to Culinary Management . The Course will also include 500 hours of practical professional work place experience organised through our Work Integrated Learning Team. Become a leader in the hospitality industry in roles such as executive chef, food service manager or restaurant/hotel manager. With practical components including cooking and culinary skills, plus experience in an on-campus operational kitchen, you will become highly skilled and valued in hospitality businesses. Start your degree in February or July in the cosmopolitan city of Melbourne. The degree is delivered in association with Victoria University (VU) at the Nicholson Street Campus which boasts impressive, purpose built state-of-the-art facilities including a demonstration kitchen, practical kitchens and a working restaurant, as well as the Footscray Park Campus. Entry requirements Satisfactory completion of a secondary school qualification equivalent to an Australian year 12 qualification. Applicants must be 18 years of age when the course commences. Overseas students must have a minimum level of English proficiency to Academic IELTS (Intensive English Language Testing System) with no band score below 6.0; or an Internet based TOEFL (test score of 80 no section score less than 20). Computer based TOEFL (test score of 213, Essay Rating of 5). VU ELI (EAP University Preparation, UPU); or an Upper Intermediate level at Victoria Universityâ&#x20AC;&#x2122;s English Language Institute (ELI). These programs are accredited by Victoria University in accordance with powers granted to it by the Government of Victoria under the Victoria University Act 2010 and preceding Victoria University of Technology Act 1990.

EXECUTIVE CHEF, KITCHEN MANAGER, FOOD SERVICE MANAGER, RESTAURANT ENTREPRENEUR, CATERING MANAGER

“The program is underpinned by incredible facilities, expert teaching staff & work-integrated learning opportunities.” Coralie Morrissey Victoria University

Bachelor of Business (Culinary Management)

ASSOCIATE DEGREE IN CULINARY MANAGEMENT (BADC)

COURSE CODE: BBCU CRICOS CODE: 069330A Completion of 24 subjects required for the degree.

COURSE CODE: BADC CRICOS CODE: 069329E Completion of 16 subjects required for the degree.

Year 1 – Core Subjects

Delivery: Four semesters over two years, full time.

BHO1123 BHO1114 BHO1115 BHO1116 BAO1101 BHO1171 BMO1102 BFP1100

Food and Beverage Management* Culinary Health Hygiene and Safety Introduction to Culinary Technologies Introduction to Kitchen Operations Accounting for Decision Making Introduction to Marketing Management and Organisation Behaviour Professional Development 1: Critical Thinking and Problem Solving

Year 2 – Core Subjects BBHO2103 Advanced Kitchen Operations BFP2100 Professional Development 2: Analysis and Strategy BHO2104 Introduction to Kitchen Management BHO3475 International Human Relations* BBB3100 Business Integrated Learning Plus three electives

Year 3 – Core Subjects Professional Development 3 Information Systems for Business Business Law Economic Principles Business Statistics International Hospitality Operations management (compulsory elective)* Plus two electives BFP3001 BCO1102 BLO1105 BEO1105 BEO1106 BHO3434

Year 1 – Core Subjects BHO1123 BHO1114 BHO1115 BHO1116 BAO1101 BHO1171 BMO1102 BFP1100

Food and Beverage Management Culinary Health Hygiene and Safety Introduction to Culinary Technologies Introduction to Kitchen Operations Accounting for Decision Making Introduction to Marketing Management and Organisation Behaviour Professional Development 1: Critical Thinking and Problem Solving

Year 2 – Core Subjects BHO2103 Advanced Kitchen Operations BFP2100 Professional Development 2: Analysis and Strategy BHO2104 Introduction to Kitchen Management BHO3475 International Human Relations BBB3100 Business Integrated Learning Plus three electives – (see below left for options, or any others approved by the University)

*Elective Units (or any others approved by the University) BHO2432 Introduction to Events BHO2301 Sustainable Operations BHO2285 Marketing Research BHO2434 Consumer Behaviour BHO3473 International Human Relations BHO3434 International Hospitality Operations Management BHO3510 Hospitality, Tourism and Events Industry Project BAO2204 Management Accounting BMO3421 Managing the Service Organisation BMO4422 Innovation and Entrepreneurship * subject to approval

Le Cordon Bleu

master’s degrees

Master’S DEGREES Discover the Art of Achievement

Le Cordon Bleu

Master of Gastronomic Tourism Southern Cross University CRICOS Provider: NSW 01241G, QLD 03135E, WA 02621K Le Cordon Bleu CRICOS Provider: SA 01818E, NSW 02380M

Invest in your passion for gastronomy with our new online graduate program aimed at those wishing to be involved in the exciting world of food and wine tourism. Become an innovator, strengthen traditional and local foodways, help revitalise and build regional food cultures, or adapt conventional business practices to meet the challenges of operating successfully in a highly competitive market. Experience a broad range of subjects from a multidisciplinary approach embracing history, cultural studies, management and aesthetics; from gastronomic history and taste cultures to events planning and design, food writing and multimedia. In offering this exciting new degree, Le Cordon Bleu has partnered with Southern Cross University, a leading provider of distance education (online learning) with extensive undergraduate and postgraduate offerings in tourism and hospitality education. All units are delivered fully online using the interactive, easy-to-navigate MySCU virtual learning environment.

master’s degrees

Le Cordon Bleu’s expertise in gastronomy combined with Southern Cross University’s acknowledged leadership in tourism and hospitality education gives the Le Cordon Bleu Master of Gastronomic Tourism a unique profile. The large team of highly experienced teaching staff, qualified in a range of disciplinary backgrounds and experience, further distinguishes this program. You can commence the program at the start of one of three trimesters each year: January, May and September.

PROFESSIONAL FOOD WRITER, CELLAR DOOR MANAGER, FOOD & WINE ENTREPRENEUR, FOOD & WINE TOURISM POLICY ADVISOR, FOOD TRAIL OPERATOR, TOUR GUIDE OPERATOR

â&#x20AC;&#x153;The Le Cordon Bleu Master of Gastronomic Tourism gives me an opportunity to distil my life experiences in the executive wellness arena into a recognised postgraduate qualification.â&#x20AC;? Samantha Gowing

Therapeutic chef at Cabarita Ocean Retreat, founder of Gowings Food Health Wealth and current student

You will complete 12 units (6 core units and 6 elective units) to obtain this Masters degree. You may study up to two units each trimester, and each year consists of three 12-week trimesters (not all units can be studied in each trimester). You can complete your studies in two years. Qualifications are awarded at various stages of completion: after four core units, you will be eligible to graduate with the Le Cordon Bleu Graduate Certificate in Gastronomic Tourism. After successfully completing eight units (six core units and two electives), you will be eligible to graduate with the Le Cordon Bleu Graduate Diploma in Gastronomic Tourism. Entry requirements A Bachelor Degree is required in order to apply, although applications from individuals without relevant qualifications will also be considered, based on relevant expertise and specialist experience (students accepted on this basis will initially be admitted for the Graduate Certificate). English language proficiency of Academic IELTS 6.0 is required for this course, with no band score below 5.5. Southern Cross University and Le Cordon Bleu jointly assess all applications. Entry will be based on merit and will be subject to class availability. As this program is delivered online, holders of Australian Student Visas are ineligible to enrol.

Core Units (Part A) Principles of Gastronomy Food & Drink in Contemporary Society Gastronomic Tourism Gastronomy and Communication Tourism and Hospitality Management Event Planning and Management

Elective Units (Part B) Entrepreneurship Strategic Marketing of Destinations and Hotels Event Design Principles Food and Wine Technology Aesthetics of Food and Wine Food & Wine Writing Independent Study in Gastronomic Tourism (equivalent to two units)

FEE-HELP Eligible Australian citizens can access FEE-HELP for all or part of their tuition fees.

Le Cordon Bleu

Master of Business Administration International Hotel & Restaurant Management Cricos Code: 047380F

With us you can exceed what the international hospitality industry demands of emerging managerial talent through the Le Cordon Bleu Master of Business Administration (MBA). Arm yourself with the ideal mix of qualifications, capability and confidence and open up a broad range of premium employment opportunities in the international hospitality industry.

This program grooms you for future executive roles by teaching the type of dynamic and creative thinking required to excel in todayâ&#x20AC;&#x2122;s hospitality world. Your studies begin with a core of strategically oriented courses, complemented by a range of hospitality management electives for various types of industry specialisations. While Le Cordon Bleu is the registered training provider, the program is delivered by our delivery partner, the University of South Australia, on the City West Campus in Adelaide. A total of 54 units, comprising core courses and elective options are required the successfully complete the program. Students are assessed by a combination of examinations, tests, essays, reflective journals, reports, projects, written assignments, oral presentations, classroom discussions and activities. Entry requirements

General MANAGER, BUSINESS DEVELOPMENT MANAGER, ROOMS DIVISION MANAGER, MAITRE Dâ&#x20AC;&#x2122;HOTEL, EVENTS MANAGER, HUMAN RESOURCES MANAGER

“The Le Cordon Bleu MBA has enabled personal and professional growth beyond my expectations and has ALREADY benefited my career greatly.” Jessica Superina

Le Cordon Bleu MBA student Bachelor of Business (International Hotel & Resort Management ) 2007

The course can be commenced in January, April, July or September, and the academic year comprises four terms of 11 weeks, commencing in early January through to mid-December each year. The MBA’s 12 courses can be completed in one and a half years of full-time study. Some courses in this MBA are offered online, which can be completed over three years. Holders of an Australian Student Visa must study this course full time and on campus. You will require a related undergraduate degree from a Le Cordon Bleu program, plus one year of relevant hospitality industry experience in a supervisory role; or an undergraduate degree plus two years work experience, in a supervisory role, with two references from the place of employment. For direct entry to the Masters degree, overseas students must have achieved a minimum level of English proficiency of Academic IELTS 6.5, with no band score of less than 6. In line with the University of South Australia’s policy on course credit, students who have completed relevant postgraduate programs at appropriate institutions, with a credit or better grade average, can seek status (recognition of prior learning) in the relevant Le Cordon Bleu Masters subjects, pending assessment by the Program Director.

CORE COURSES

All seven must be completed

Course Name

Units

Leadership Dynamics Contemporary Management Skills Creative and Accountable Marketing Leading and Managing People Accounting for Decision Making Competitive Strategy Managerial Economics

4.5 4.5 4.5 4.5 4.5 4.5 4.5

ELECTIVE COURSES

22.5 units can be selected from the courses below

Course Name

Units

Managing Hospitality in the International Context Service Quality Management Data Analysis for Hospitality Managers Risk and Contingency Management Applied Hospitality Management

4.5 4.5 4.5 4.5 9

FEE-HELP Eligible Australian citizens can access FEE-HELP for all or part of their tuition fees. Access to FEE-HELP is subject to confirmation by the Australian government.

Le Cordon Bleu

Master in International Hospitality Management CRICOS Code: 051375B

Aim high and expand your international career opportunities. Our two-year Masters degree is your passport to greater possibilities in International Hospitality Management. It is perfectly suited to you if you have an undergraduate degree but limited industry experience. Benefit from a strong global perspective on general management and leadership skills. By coupling Le Cordon Bleu’s international culinary education prestige with the University of South Australia’s excellent academic delivery, this Masters program represents a qualification carefully designed to meet the current demands of the international hospitality industry. The Masters program is delivered on a full-time basis over two years, although Australian residents can complete it part-time over three years. The course can be commenced in January and July each year, and the academic year comprises four terms of 11 weeks, which includes six months’ hospitality industry experience. Students are assessed by a combination of examinations, tests, essays, reflective journals, reports, projects, written assignments, oral presentations, classroom discussions and activities. While Le Cordon Bleu is the registered training provider, the program is delivered by our delivery partner, the University of South Australia, on the City West Campus in Adelaide. Entry requirements To apply you require a Bachelor Degree or four years’ relevant business or hospitality experience and expertise at management level. English language proficiency of Academic IELTS 6.5 is required for this course, with no band score of less than 6. FEE-HELP Eligible Australian citizens can access FEE-HELP for all or part of their tuition fees. Access to FEE-HELP is subject to confirmation by the Australian government.

General MANAGER, BUSINESS DEVELOPMENT MANAGER, ROOMS DIVISION MANAGER, MAITRE D’HOTEL, EVENTS MANAGER, HUMAN RESOURCES MANAGER

â&#x20AC;&#x153;a strong, influential and global alumni network allows graduates to stay in touch THROUGHOUT their careers AND GET EXPERT advice, contacts and job opportunities.â&#x20AC;? YAN WU

Master of International Hospitality Management (2010)

YEAR 1

Courses undertaken within the first year of studies include:

Introduction to Global Hospitality Operations Leading and Managing People Financial Management Hospitality Marketing Management Service Quality Management Managing Hospitality in the International Context Data Analysis for Hospitality Managers Risk and Contingency Management

YEAR 2

Courses undertaken within the first year of studies include:

Strategic Principles Successful Hospitality Project Design Applied Hospitality Management Hospitality Industry Experience (six months)

Graduate Certificate in International Hospitality Management Cricos Code 051378K

This certificate comprises four courses over six months of full-time study or one year of part-time study

Introduction to Global Hospitality Operations Leading and Managing People Financial Management Hospitality Marketing Management

Graduate Diploma in International Hospitality Management Cricos Code 051377M

This diploma comprises eight courses over one year of full-time study or two years of part-time study.

Le Cordon Bleu

Living, Studying and working in Australia

Living in Australia

Experience the Art of L iving

Le Cordon Bleu

Work Placement Program

“Le Cordon Bleu students are the future of our industry & are consistently high quality candidates. we attribute this to the education they receive & the core values they are instilled with at Le Cordon Bleu.” CATHY SINDEN

Human Resources Manager - Four Points by Sheraton

Living in Australia

In most programs (Adelaide and Sydney) you will have the opportunity to undertake work experience as part of your qualification. Le Cordon Bleu partners with hospitality organisations across Australia and, in some cases overseas. The work placement program is completed over six months, during which you work in world class hotels, resorts, kitchens, restaurants and convention centres. You will undertake either ‘Industry Placement’ (Cuisine & Pâtisserie), ‘Professional Experience’ (Bachelors) or ‘Hospitality Industry Experience’ (Master’s). Work placement provides a broad exposure to the hospitality industry, often allowing you to work in positions within the Food & Beverage/ Kitchens and/or Rooms Division departments. The work placement program allows you to apply the skills and knowledge acquired at Le Cordon Bleu within a working environment, further developing your understanding of the hospitality industry. We hope that you become aware of the exciting opportunities the hospitality industry has to offer as well as the many challenges faced by the industry throughout the world. It also gives you the opportunity to travel to a destination that you may never experience again while enjoying a different lifestyle for six months. This exciting and challenging process is facilitated by the Professional Industry Placement department. Opportunities are vast - from far North Queensland where the majestic Great Barrier Reef draws tourists from

across the globe - to regional Australian destinations such as Uluru and Broome - to cosmopolitan city centres such as Melbourne, Sydney and Perth. Our Professional Industry Placement Department works with each student individually to ensure you get the most out of your work placement program and we help our students to secure suitable positions. During the work placement program you have the opportunity to start building your reputation in the industry, create contacts, build networks, learn where your strengths lie and start making decisions about the career path you wish to take. International work placement opportunities are also possible in Dubai, Canada, China, London, Singapore, Thailand, USA and Scotland among others. It is your responsibility to obtain the necessary visa, if required.

you’re welcome Join the Le Cordon Bleu ALUMNI family and become part of a truly global professional network. When you become part of our growing network of Le Cordon Bleu alumni, we work with you to support the development of your career, expand your professional networks and nurture your life-long association with Le Cordon Bleu. Le Cordon Bleu’s alumni work around the world and have become chefs at prestigious establishments, pâtisserie owners, restaurateurs, entrepreneurs, hoteliers and innovative leaders in the world of gastronomy and hospitality. Our growing network of alumni continues to provide inspiration to our current and future students. Whether you are enrolling in one of our Bachelor of Business degrees, Masters programs or the Culinary Arts, Le Cordon Bleu’s international reputation attracts students from around Australia and the world including countries such as Korea, Taiwan, United States, France, Ireland, UK, India, Canada, Philippines, Japan, Indonesia, Brunei, South America, Middle East and Thailand. Many well-known personalities have become part of the Le Cordon family including Julia Child, Jacques Chirac, Dustin Hoffman and his family, Nancy Silverton, Natalie Dupree, the Bromberg Brothers, Allen Susser, James Peterson, Lydia Shire, Giada De Laurentis, Gaston Acurio, Ronald Reagan, Larena Velazquez, Ming Tsai and Kathleen Flinn.

GRADUATES STUDENT PLACEMENTS LE CORDON BLEU SCHOOLS

1895

FOUNDED IN PARIS IN LOCATED IN

LE CORDON BLEU NOW FEATURES MORE THAN

COUNTRIES ATTENDED BY

20 000

SCHOOLS

STUDENTS ANNUALLY

Le Cordon Bleu

Delivery Partners TAFE NSW Northern Sydney Institute, Ryde College

TAFE SA Regency International Centre

Classic Cycle Program Culinary Management Program Bachelor of Business (International Hotel Management) Bachelor of Business (International Restaurant Management)

Professional Culinary Management Program Diplôme Avancé de Gestion Culinaire Bachelor of Business (International Hotel Management) Bachelor of Business (International Restaurant Management) Bachelor of Business (Wine Entrepreneurship) Bachelor of Business (Food Entrepreneurship)

While Le Cordon Bleu Australia Pty Ltd is the registered education provider, the Bachelor and Culinary degrees in Sydney are delivered in association with Northern Sydney Institute, Ryde College. TAFE NSW Northern Sydney Institute, Ryde College 250 Blaxland Road Ryde NSW 2117 www.nsi.tafensw.edu.au CRICOS Provider No: 00591E

Facilities, equipment and support services

The Northern Sydney Institute, Ryde College is an internationally renowned specialist training centre for hospitality and tourism. It is the largest hospitality training centre in the Asia-Pacific region. 16 fully equipped commercial and specialty kitchens 2 demonstration kitchens 2 training restaurants 4 training bars Sydney Coffee Academy An auditorium 4 lecture theatres Function event areas Specialist wine tasting facilities Academic and Personal Counselling Learning Support Staff

Campus library with an extensive collection of culinary texts, journals, video DVD materials, internet facilities including access to hospitality databases Accommodation Service Retail Shop Career adviser Disability Support Students Association Modern Cafeteria Electronic Banking Facilities (ATM)

Although Le Cordon Bleu Australia Pty Ltd is the registered education provider, the Bachelor degrees and Culinary programs are delivered in association with the Regency International Centre for Hospitality, Leisure and Food Studies and the University of South Australia – leaders in hospitality and business management education. TAFE SA Regency International Centre 137 Days Road, Regency Park SA 5010 www.tafesa.edu.au CRICOS Provider No: 00092B

Facilities, equipment and support services

Regency International Centre for Hospitality, Leisure and Food Studies is a pre-eminent training and education facility encompassing all aspects of the hospitality and food industry. A sensory evaluation area Four major training bars Two wine tasting rooms Demonstration kitchens and a lecture theatre A winery and industry development centre Academic and personal counselling Learning support – language programs for people for whom English is a second language

Accommodation assistance A career adviser Health Care Centre Student clubs & Association A cafeteria Electronic banking facilities (ATM) Disability support A restaurant and function centre Specific Le Cordon Bleu culinary teaching kitchens

University of South Australia

Victoria University

Master in International Hospitality Management Master of Business Administration (International Hotel & Restaurant Management)

Bachelor of Business (Culinary Management)

Courses from the Le Cordon Bleu Bachelor of Business and Masters degrees are delivered at the University of South Australia. University of South Australia (UniSA) City West Campus, North Terrace Adelaide SA 5006 www.unisa.edu.au CRICOS Provider No: 00121B

Facilities and Services

Victoria University , Nicholson Campus Nicholson Street Footscray VIC 3011 www.vu.edu.au CRICOS Provider No: 00124K - VIC, 02475D - NSW

The University Library offers first-class business and management learning resources with a dedicated liaison librarian. It provides texts, journals, periodicals, magazines and access to online databases and information services. Computer Help Desk Computing Pools Learning Services Library

The Bachelor Degree in Culinary Management and the Associate Degree in Culinary Management are delivered in association with Victoria University. Victoria University is three-time winner of the Australian Toursim Award for Excellence in Tourism Education and Training, and inducted into the industry’s National Hall of Fame.

Students Association Unisafe, Security Services – Personal Safety on Campus

Facilities and Services

The University Library offers first-class business and management learning resources with a dedicated liaison librarian. It provides texts, journals, periodicals, magazines and access to online databases and information services. Advice and Counselling Accommodation assistance Book Shop with online purchasing Student clubs & a Association International Student Support A Health Advisor

A Cafeteria Library, Computer Labs and wireless internet access Electronic banking facilities (ATM) Disability support

Southern Cross University Master of Gastronomic Tourism (Online Degree)

A pioneer with over 20 years’ experience in tourism education in Australia and a leading provider of interactive distance education (online learning), Southern Cross University offers extensive undergraduate and postgraduate offerings in tourism and hospitality education. The School of Tourism and Hospitality Management enjoys longstanding professional relationships with the tourism industry at local, regional, state and national levels and has developed a strong international culture. The high calibre staff offer a contemporary industry-relevant and quality learning experience.

Southern Cross University Tel: +61 7 5506 9342 Email: enquiry@scu.edu.au • www.scu.edu.au CRICOS Provider: NSW 01241G, QLD 03135E, WA 02621K

Le Cordon Bleu

English Language Providers and Foundation Programs

same as above same as above

Successful completion of Form 7 (HKALE) Successful completion of Senior High School Year 3 Successful completion of Form 7 (HKALE) or Senior Middle 3

Completion of high school certificate

High school graduation certificate

successful completion of NCEA Level 2

Successful Completion of GCE O Levels

Successful completion of SMU 2

Successful completion of matayom 6

Successful completion of year 12

Successful completion of year 13

Form 5 - “O” Levels or SPM

Japanese High School graduate certificate

First year college

Form 5 - “O” Levels or SPM

Successful completion of Senior Middle 2

Successful completion of Form 5 (HKCEE)

Successful completion of Senior High School Year 2

Successful completion of Form 5 (HKCEE) or Senior Middle 2

Korea

New Zealand

Singapore

Indonesia

Thailand

Vietnam

Cambodia

Malaysia

Japan

Philippines

Brunei

China

Hong Kong

Taiwan

Macau

Successful completion of High School

USA

Successful completion of High School

Successful completion of Senior Middle 3

same as above

Le Cordon Bleu Australia policy permits Course Credit for programs where appropriate. For any enquiries regarding Course Credit, please contact a Sales team member or email Australia@cordonbleu.edu

Successful completion of High School

Brasil

same as above

Second year college or international school IB or Foundation

same as above

Japanese High School graduate certificate (min 75% GPA)

“A” levels or STPM or Foundation

same as above

“A” levels or STPM or Foundation

Successful completion of year 13

Successful completion of year 12

Successful completion of matayom 6

same as above

Successful completion of GCE A Levels or International Baccalaureate Successful completion of SMU 3

same as above

Successful completion of the first year of a bachelor degree at university Successful completion of NCEA Level 3

same as above

* At least 17.5 years of age, completion of high school, IELTS 6.0 with no band less than 5.5

Bachelor Degree or 4 years relevant business or hospitality experience and expertise at management level. International entry: English language proficiency to international standard 6.5 Academic IELTS, with no band score less than 6

Subcontinent & Middle East

* See page 40 for separate Victoria University requirements

School leaver: Satisfactory completion of high school; satisfactory completion of year 12 secondary schooling or the equivalent. Age: Applicants must be 17.5 years of age by the time the course commences. International entry: English proficiency IELTS 6.0 with no band score lower than 5.5

School leaver: Satisfactory completion of year 11 is required or equivalent interstate/overseas secondary education. Age: Applicants must be 17.5 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

MIHM

All

Bachelor

Culinary Arts

Country

Entry Requirements

Le Cordon Bleu

same as above

A related undergraduate degree from a Le Cordon Bleu program, plus one year of relevant hospitality industry experience in a supervisory role or - An undergraduate degree plus two years of supervisory work experience. International entry: English proficiency of Academic IELTS 6.5, with no band score of less than 6

MBA

same as above

English Language Proficiency (Academic IELTS 6.0 with no band score below 5.5)

Bachelor Degree. Applications from individuals without relevant qualifications will also be considered based on relevant expertise and specialist experience. Students accepted on this basis will initially be admitted for the Graduate Certificate.

MGT

Living & Studying in

Sydney, New South Wales Sydney, known as the ‘Harbour City’, is built beside one of the most beautiful natural waterways in the world. It’s often referred to as Australia’s international gateway. Recognised as a global city with a world class restaurant and hotel scene it’s also truly multicultural, reflecting its role as a major destination for immigrants to Australia. If you wish to master the culinary arts or study a Bachelor of Business (International Restaurant or Hospitality Management) and work in some of the world’s best pâtisseries, restaurants and hotels, Sydney is ideal for you.

The Le Cordon Bleu Sydney Culinary Arts Institute

Your studies will take place at the Northern Sydney Institute, located in North Ryde, a leafy suburb 17 kilometres north of the Sydney central business district. It is situated within walking distance of Top Ryde City, Sydney’s newest shopping experience, a shopper’s oasis. Le Cordon Bleu Sydney Culinary Arts Institute Northern Sydney Institute, Ryde College Building A, 250 Blaxland Road, Ryde NSW 2112 Tel: +61 2 8878 3100 | Fax: +61 2 8878 3199 email: australia@cordonbleu.edu. www.lecordonbleu.com.au

Accommodation

There are many accommodation options including International Student Residences, private rental, homestay and/or share accommodation. For more information regarding accommodation please see page 60 and visit: www.lecordonbleu.com.au/sydney/accommgeneral

Living & Studying in

Adelaide is an ideal city in which to study the art of hospitality. It enjoys a national reputation for fine wines and a strong food culture. Adelaide has been ranked as Australia’s most liveable city.

Melbourne is a modern, multi-cultural city built around the shores of beautiful Port Phillip Bay. With world-class facilities and a reputation as the cultural and sporting capital of Australia, Melbourne hosts many outstanding arts and cultural events.

Adelaide, South Australia

Adelaide – The City.

A city of nearly 2 million people, surrounded by park lands, Adelaide is one of the few cities in the world that can truly be described as a ‘city within a park’. Its cinemas, theatres, art, music and food reflect the multicultural mix of people living here – from every corner of the globe. One of Adelaide’s great features is its long coastline of clean sandy beaches only 30 minutes from the city centre.

Which Campus?

Many international students like to live in or near the Adelaide city centre because of free city transport, our renowned central food market, Chinatown, cinemas and shopping malls. Your studies are based in the city if you are enrolled in Le Cordon Bleu’s English Language, Foundation, Stage 5 Bachelor of Business, and Masters programs. All other Le Cordon Bleu programs (and stages) are offered at the Regency Park campus, only 30 minutes from the city when using public transport.

Accommodation.

Melbourne, Victoria

Melbourne has a mild, temperate climate with four distinct seasons which are very much part of the city’s character. Spring through to autumn is a vibrant time for outdoor festivals, theatre and cinemas, alfresco eating, swimming and other water sports. Winter is the time for theatre, football, dining, open fires and shopping for warmer clothes.

Melbourne – The City.

Home to a diverse population of 4 million people from more than 140 nations, Melbourne boasts many of Australia’s best restaurants and cafés with over 3,000 restaurants offering a wide varirty of cuisine styles.

Melbourne and Surrounds

Melbourne is the capital of the state of Victoria, with daily flights to major cities throughout Asia, the United States and Europe. For the international visitor, Victoria is a delight to explore. It is the home of heritage-listed forests, some of Australia’s top ski fields, spectacular coastal regions, quiet country getaways and many other attractions.

Accommodation

You can stay either permanently or temporarily at one of Victoria University’s two student accommodation residences. It is strongly recommended that you apply in advance for rooms at these residences. Application forms are available from the Victoria University’s website and can be faxed or emailed. Both student residences have an extensive program of events and activities to help you settle in Melbourne. The Student Village provides an excellent opportunity to form friendships and offers a range of services which include 24-hour staff support, cable TV in lounges, evening security, free parking and sporting/leisure activities. For more information and booking enquiries visit: www.vu.edu.au/facilities -and-services /housing-services

ACCOMMODATION OPTIONS Homestay provides overseas students with the opportunity

to live with an Australian family, and is safe and affordable. As temporary members of the host family, you are introduced to Australian food and culture which helps to develop your English language skills. You can also receive help with access to local banking and transport facilities and learn a little about the local area. Many international students find that the best accommodation on arrival in Australia is a four week stay with a Homestay provider. During this period you can look for more permanent rental accommodation. Serviced student accommodation can provide a secure, safe and friendly environment to Le Cordon Bleu students. Private rental or hostel accommodation options: Other choices include renting a house or unit or flat, or staying in a hostel. Costs vary depending on size, quality and proximity to the city. Renting usually requires that you sign a six or twelve month contract and you will usually be required to pay one month’s rent in advance as well as pay a refundable deposit (a bond). Semester in Australia housing provides quality apartment accommodation, either single or shared (maximum of 3 other people) in and around Sydney. Students are placed with other ‘like-minded’ students.

In Adelaide Unilodge @ Metro Adelaide offers prestige boutique accommodation to Le Cordon Bleu students. It is based in the city centre – close to Rundle Mall, UniSA and the entertainment precinct.

Overseas Student Health Cover (OSHC)

The Department of Immigration and Citizenship requires holders of a student visa to purchase and maintain OSHC for the entire length of their student visa. OSHC usually pays 85 percent of the fee for each consultation with a medical practitioner (including specialists), or X-rays and pathology services.

Cost of Living

As a student you will need at least AUD$25,000 to cover basic expenses in each year of study. You should also have a minimum of AUD$2,500 in addition to the monthly average to cover establishment expenses such as rental bond payment and basic furniture items. Recreation and entertainment are matters of personal taste: the amount spent depends on your interests, budget and where you live. These figures do not include the costs of large non-essential items such as household equipment or a car.

Organised Events and Activities

To help you feel welcome Le Cordon Bleu offers new students a range of activities, including: • Full day excursions to wine regions such as Hunter Valley and Adelaide Hills • Group dinners • Orientation, including campus tour, presentations etc. • Participation in student representative meetings. At the completion of your studies you will be invited to participate in a celebratory graduation ceremony. Refer to our website for photos of recent student events.

Working in Australia

Under current visa regulations, students residing temporarily in Australia under a student visa are permitted to work up to 40 hours per fortnight. For information please visit: http://www.immi.gov.au/students/

Student Services

Our Student Services department organises Orientation programs, provide information and advice on student visa obligations, offer information on general enquiries (e.g. counseling, legal) and provides documentation regarding enrolments.

Admissions

All admissions and course enquiries are managed through Le Cordon Bleu’s corporate office in Adelaide, South Australia. Days Road, Regency Park SA 5010 Tel: +61 8 8348 3000 | Fax: +61 8 8346 3755 Australia Toll Free: 1800 064 802

Le Cordon Bleu

around the world Le Cordon Bleu Paris

Le Cordon Bleu Korea

Le Cordon Bleu Sydney

Le Cordon Bleu London

Le Cordon Bleu Inc.

Le Cordon Bleu New Zealand

Le Cordon Bleu Madrid

Le Cordon Bleu Mexico

8, rue Léon Delhomme 75015 Paris, France T : +33 (0)1 53 68 22 50 F : +33 (0)1 48 56 03 96 paris@cordonbleu.edu

15 Bloomsbury Square London WC1A 2LS United Kingdom T: +44 (0) 207 400 3900 F: +44 (0) 207 400 3901 london@cordonbleu.edu

Universidad Francisco de Vitoria Ctra. Pozuelo-Majadahonda Km. 1,800 Pozuelo de Alarcón, 28223 Madrid, Spain T : +34 91 715 10 46 F : +34 91 351 87 33 madrid@cordonbleu.edu

Le Cordon Bleu International BV Herengracht 28 1015 BL Amsterdam The Netherlands T: +31 20 661 6592 F: +31 20 661 6593 amsterdam@cordonbleu.edu

53-12 Chungpa-dong 2Ka, Yongsan-Ku, Seoul, 140 742 Korea T : +82 2 719 69 61 F : +82 2 719 75 69 korea@cordonbleu.edu

Le Cordon Bleu, Inc. One Bridge Plaza N Suite 275 Fort Lee, NJ USA 07024 Tel. +1 201 490 - 1067 info@cordonbleu.edu

Universidad Anáhuac Norte Av. Lomas Anáhuac s/n., Lomas Anáhuac México C.P. 52786, México T : +52 55 5627 0210 ext. 7132 / 7813 F : +52 55 5627 0210 ext.8724 mexico@cordonbleu.edu

Le Cordon Bleu Ottawa 453 Laurier Avenue East Ottawa, Ontario, K1N 6R4, Canada T : +1 613 236 CHEF(2433) Toll free +1 888 289 6302 F : +1 613 236 2460 Restaurant line +1 613 236 2499 ottawa@cordonbleu.edu

Le Cordon Bleu Mexico

250 Blaxland Road, Ryde Sydney NSW 2112, Australia T : +61 8 8346 3700 F : +61 8 8346 3755 australia@cordonbleu.edu

Private Bag 999045, Manners St Central, Wellington, 6142 New Zealand T: +64 (0)4 4729800 F: +64 (0)4 4729805 info@lecordonbleu.co.nz

Le Cordon Bleu Malaysia Sunway University No.2A, Jalan Universiti, Bandar Sunway, 46150 Petaling Jaya, Selangor DE, Malaysia T: +603 5632 1188 F: +603 5631 1133 malaysia@cordonbleu.edu

Le Cordon Bleu Thailand 946 The Dusit Thani Building Rama IV Road, Silom Bangrak, Bangkok 10500 Thailand T: +66 2 237 8877 F: +66 2 237 8878 thailand@cordonbleu.edu

Le Cordon Bleu ISTANBUL

Rectorat B.P. 446 USEK University – Kaslik Jounieh – Lebanon T : +961 9640 664/665 F : +961 9642 333 liban@cordonbleu.edu

Universidad Anáhuac del Sur Avenida de las Torres # 131, Col. Olivar de los Padres C.P. 01780, Del. Álvaro Obregón, México, D.F. T : +52 55 5628 8800 F : +52 55 5628 8837 mexico@cordonbleu.edu

Özyeğin University Çekmeköy Campus Nişantepe Mevkii, Orman Sokak, No:13, Alemdağ, Çekmeköy 34794 Istanbul, Turkey T: +90 216 564 9000 F : +90 216 564 9372 istanbul@cordonbleu.edu

Le Cordon Bleu Tokyo

Le Cordon Bleu Peru

Le Cordon Bleu SHANGHAI

Le Cordon Bleu Liban

Roob-1, 28-13 Sarugaku-Cho, Daikanyama, Shibuya-Ku, Tokyo 150-0033, Japan T : +81 3 5489 0141 F : +81 3 5489 0145 tokyo@cordonbleu.edu

Le Cordon Bleu Kobe

The 45th 6F, 45 Harima-machi, Chuo-Ku, Kobe-shi, Hyogo 650-0036, Japan T : +81 78 393 8221 F : +81 78 393 8222 kobe@cordonbleu.edu

Av. Nuñez de Balboa 530 Miraflores, Lima 18, Peru T : +51 1 242 8222 F : +51 1 242 9209 peru@cordonbleu.edu

No. 1548, South Pudong Road, Shanghai, China 200122 Tel + 86 136 0166 9198 Fax + 8621 65201011 shanghai@cordonbleu.edu

Le Cordon Bleu Australia Days Road, Regency Park, South Australia, 5010 Australia T : +61 8 8346 3700 F : +61 8 8346 3755 australia@cordonbleu.edu

Fees, Refunds & Conditions Policy, ADMISSIONS PROCEDUREs All information pertaining to the Fees, Refunds and Conditions policy of Le Cordon Bleu Australia as well as Admissions Procedures can be accessed on our website by visiting the links provided below. ADELAIDE (FEES, CONDITIONS & REFUNDS POLICY): http://www.lecordonbleu.com.au/adelaide/policies/en ADELAIDE (ADMISSIONS PROCEDURES): http://www.lecordonbleu.com.au/adelaide/how-to-apply/en SYDNEY (FEES, CONDITIONS & REFUNDS POLICY): hhttp://www.lecordonbleu.com.au/sydney/policies/en SYDNEY (ADMISSIONS PROCEDURES): http://www.lecordonbleu.com.au/sydney/apply/en MELBOURNE (ADMISSIONS PROCEDURES & FEES, CONDITIONS & REFUNDS POLICY): http://www.lecordonbleu.com.au/melbourne/vu-apply/en POLICIES & PROCEDURES RELATING TO ALL PROGRAMS CAN BE ACCESSED VIA: http://www.lecordonbleu.com.au/policies Le Cordon Bleu Australia is registered on CRICOS to offer programs to Overseas Students as per the ESOS Act 2000. For more information regarding the ESOS Framework, please visit https://www.aei.gov.au/Regulatory-Information/Education-Services-for-Overseas-Students-ESOS-Legislative-Framework/National-Code/nationalcodepartd/ Documents/ESOS_FrameWork_pdf.pdf E & OE. All information in this document is correct at time of print, but may be subject to change, for updated information visit www.lecordonbleu.com.au The “Le Cordon Bleu” logo [as used in this brochure] and the words “Le Cordon Bleu” are trade marks of Le Cordon Bleu International BV registered in numerous countries throughout the world in respect of many classes of goods and services and which may also be protected in other countries by laws relating to unfair competition, passing off and/or similar concepts.