Le Cordon Bleu Australia Prospectus by Le Cordon Bleu Australia

CORDON

BLEU

AUSTRALIA

Table of Contents LE CORDON BLEU

CULINARY

BIENVENUE 1

GRAND DIPLÔME (DIPLOMA OF CUISINE & PÂTISSERIE)

OUR HISTORY

DIPLÔME DE PÂTISSERIE (DIPLOMA OF PÂTISSERIE)

WHY LE CORDON BLEU ?

DIPLÔME DE CUISINE (DIPLOMA OF CUISINE)

A CAREER THAT WILL TAKE YOU PLACES

DIPLÔME AVANCÉ DE GESTION CULINAIRE

WHY AUSTRALIA ?

LIVING IN AUSTRALIA

THE AUSTRALIAN EXPERIENCE

LIVING AND STUDYING IN SYDNEY

LIVING AND STUDYING IN MELBOURNE

LIVING AND STUDYING IN ADELAIDE

CAREER DEVELOPMENT

ALUMNI NETWORK

ENGLISH FOR HOSPITALITY

ENGLISH FOR ACADEMIC PURPOSES

ENGLISH & FOUNDATION PROGRAM PROVIDERS

HOW TO APPLY TO LE CORDON BLEU

COURSE ENTRY REQUIREMENTS

BACHELOR BACHELOR OF BUSINESS

INTERNATIONAL HOTEL MANAGEMENT

INTERNATIONAL RESTAURANT MANAGEMENT

FOOD ENTREPRENEURSHIP

COURSE OUTLINES

MASTER MASTER OF INTERNATIONAL HOSPITALITY MANAGEMENT 44 LE CORDON BLEU MASTER OF GASTRONOMIC TOURISM

MASTER OF BUSINESS ADMINISTRATION, INTERNATIONAL HOTEL & RESTAURANT MANAGEMENT

DELIVERY PARTNERS

LE CORDON BLEU WORLD SCHOOL LOCATIONS

ENROLMENT ENQUIRES 53

2015/2016

INTERNATIONAL

PROSPECTUS

WELCOME TO LE CORDON BLEU, THE WORLD’S MOST RESPECTED ORGANISATIONS DEDICATED TO CULINARY, FOOD, WINE, NUTRITION, RESTAURANT, HOTEL AND MANAGEMENT EDUCATION, FOUNDED IN PARIS IN 1895.

Bienvenue Today Le Cordon Bleu has a presence in some 28 countries with more than 50 international schools attended by 22,000 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 Grand Diplôme 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. Amitiés gourmandes,

ANDRÉ J. COINTREAU PRESIDENT & CEO, Le Cordon Bleu

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FOUNDED IN PARIS IN 1895, TODAY LE CORDON BLEU HAS A PRESENCE IN 28 COUNTRIES WITH MORE THAN 50 INTERNATIONAL SCHOOLS EDUCATING OVER 22,000 STUDENTS FROM 90 DIFFERENT NATIONALITIES EACH YEAR – MAKING LE CORDON BLEU THE ONLY TRULY GLOBAL EDUCATOR IN THE CULINARY ARTS, HOSPITALITY AND TOURISM MANAGEMENT.

Our History The name Le Cordon Bleu began in 1578, when King Henry III of France established the Order of the Holy Spirit. The knights of this order were identified by a gold cross hanging from a blue ribbon around their neck. The Order of the Holy Spirit, which existed for 250 years, was the most prestigious French Royal order, and its knights were often referred to as “Cordons Bleus”. During their sumptuous meals, they set a high standard for fine dining. As a result, the expression “cordon bleu” did not take long to become synonymous with culinary excellence. Today, through world class programs that focus on the demands of a growing international hospitality industry, Le Cordon Bleu offers students an unparalleled education built on distinctive teaching methodology, where students gain experience through hands-on learning, as well as access to an influential global network of alumni spread across the globe. Le Cordon Bleu is considered the guardian of French culinary technique, through its cuisine and pâtisserie programs, that preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.

2015/2016

PARIS - 1895 French journalist Marthe Distel publishes a culinary magazine, « La Cuisinière Cordon Bleu ». Subscribers are invited to the first cooking classes in October.

1897 Le Cordon Bleu Paris welcomes its

INTERNATIONAL

PROSPECTUS

1954 The success of the Hollywood movie Sabrina, directed by Billy Wilder and starring Audrey Hepburn, contributes to the growing fame of Le Cordon Bleu.

1984

2013

1998

Official inauguration of Le Cordon

Le Cordon Bleu signs an exclusive

Bleu Istanbul.

agreement with the Career Education Corporation (CEC) to bring teaching expertise to the United States and to offer

Le Cordon Bleu Thailand receives the award of Best Culinary School in Asia.

The Cointreau family, descendants

Associate Degrees with a unique

An agreement to open Le Cordon

of the founding families of Rémy

curriculum in Culinary Arts and

Bleu in the Philippines is signed

Martin and Cointreau liqueur, takes

Hospitality Management.

with Ateneo de Manila University.

Le Cordon Bleu Paris trains its first

over the presidency of Le Cordon

Japanese student.

Bleu Paris, following Mrs. Elisabeth

2002

2014

1927

Brassart, Director of the school

Le Cordon Bleu Korea and Le

Le Cordon Bleu India opens,

Cordon Bleu Mexico welcome their

offering students Bachelor

first students.

degrees in Hospitality and

2003

Restaurant Management.

Le Cordon Bleu Peru begins

Le Cordon Bleu Lebanon and Le

operations. The institute flourishes,

Cordon Bleu Hautes Etudes du Goût

becoming number one in the country.

celebrate their 10th anniversary.

2006

2015

Le Cordon Bleu Thailand is

Le Cordon Bleu’s 120th year

launched in partnership with

anniversary is celebrated around

Dusit International.

the world.

2009

Le Cordon Bleu Shanghai

Le Cordon Bleu schools around the

welcomes its first students.

first Russian student.

1905

On November 16, the London

since 1945.

Daily Mail newspaper, describes Le

1988

Cordon Bleu Paris as the Babel of

Le Cordon Bleu Paris moves from

nationalities: “It’s not unusual for as

rue des Champs de Mars by the

many as eight different nationalities

Eiffel Tower to rue Léon Delhomme,

to be represented in the classes”.

in the 15th district of Paris.

1933

Le Cordon Bleu Ottawa welcomes

Rosemary Hume and Dione Lucas,

its first students.

who trained at Le Cordon Bleu

1991

Paris under the guidance of Chef Henri-Paul Pellaprat, open the school L’Ecole du Petit Cordon Bleu and the restaurant Au Petit Cordon Bleu in London.

1942

Le Cordon Bleu Japan opens in Tokyo and later in Kobe. The schools are identified as “Little France in Japan”.

1995

world participate in the release of the Hollywood movie “Julie and Julia”, starring Meryl Streep as Julia

Le Cordon Bleu Peru is bestowed University status.

Le Cordon Bleu Paris celebrates its

Child, alumni Le Cordon Bleu Paris.

Le Cordon Bleu Taiwan opens its

100th anniversary.

2011

doors with NKUHT and Ming -

York. She also authors the bestseller

For the first time ever, the Chinese

Le Cordon Bleu Madrid opens in

“The Cordon Bleu Cook Book”

authorities of the Shanghai District

partnership with the Universidad

THE FUTURE

and becomes the first woman to

send chefs abroad for training at

Francisco de Vitoria.

The school continues to develop

have a televised cooking show in

Le Cordon Bleu Paris.

United States.

1996

Dione Lucas launches Le Cordon Bleu School and Restaurant in New

The first Le Cordon Bleu online gastronomy food and wine program

Tai Institute.

internationally with new openings in Melbourne, Santiago de Chile and Rio de Janeiro.

1948

Le Cordon Bleu Australia begins

is launched in a global partnership

Le Cordon Bleu is accredited by

operations at the request of the

with Southern Cross University.

With growth rates in double

the Pentagon for the professional

New South Wales government, and provides training in

2012

figures, Le Cordon Bleu plans a

training of young G.I.s after their tour of duty. As a former member of

preparation for the 2000

the OSS, Julia Child qualifies and

Olympic Games in Sydney.

enrols at Le Cordon Bleu Paris.

1953

Management courses are then developed in Adelaide, drawing

Le Cordon Bleu London moves to a new building in Bloomsbury square. Le Cordon Bleu Malaysia is launched with Sunway University College.

major project in France to relocate its flagship school to the banks of the Seine river, close to the Eiffel tower. Le Cordon Bleu continues to diversify its activities, broadening

Le Cordon Bleu London creates the

on Bachelor degrees, Masters,

Coronation Chicken dish, served to

MBA and University research on

Le Cordon Bleu New Zealand

the choice of programs available

foreign dignitaries at the coronation

Hospitality, the Restaurant Industry,

opens in Wellington.

and establishing private and

lunch of Her Majesty Queen

Culinary Arts and Wine.

public partnerships.

Elizabeth II.

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Why Le Cordon Bleu? CREATE AN INTERNATIONAL NETWORK OF CONTACTS

GAIN INDUSTRY EXPERIENCE FOR A PRACTICAL APPLICATION OF YOUR EDUCATION

BENEFIT FROM 120 YEARS OF EXPERIENCE AND LEARNING

70 countries and provides a network of global

To prepare students for the workplace,

day remains an industry leader in French culinary

relationships that can be developed throughout

Le Cordon Bleu believes it is vital to gain

arts, gastronomic education and international

their studies and beyond in the workplace.

practical experience as part of their education.

hotel management and hospitality. Our programs

Le Cordon Bleu welcomes students from over

In addition, our network of global partners and

As an essential part of the curriculum, industry

are internationally recognised, allowing graduates

Alumni ensures that wherever graduates travel,

placement supports the vital theory learnt in

the opportunity to travel and build a world-class

a Le Cordon Bleu connection is never far away.

the classroom with practical experience.

career of distinction.

GAIN AN INTERNATIONALLY RECOGNISED QUALIFICATION With over 50 schools globally, the Le Cordon Bleu network is unsurpassed at providing graduates with the best platform to launch an international career. Our graduates leave with the competitive advantage of internationally recognised qualifications that come with the blue ribbon seal of approval.

ACADEMIC MATERIAL DEVELOPED EXCLUSIVELY BY EXPERTS IN THEIR FIELD Developed by our own expert educators and select partner institutions, our academic material provides students with up to date, well researched and practical knowledge. From Diplomas through to Bachelor and Master Degrees, our educators have designed course content specific to each programâ&#x20AC;&#x2122;s needs.

Founded in 1895, Le Cordon Bleu to this

2015/2016

INTERNATIONAL

PROSPECTUS

“…Le Cordon Bleu quickly established itself as the most prestigious and revered cooking school in the world” THE INDEPENDENT UK, 3 FEB 2012

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China became the largest spender in international tourism globally, spending $102 billion* QUOTED IN $US DOLLARS. SOURCE: UNWTO, JANUARY 2014

52 Million additional Global International tourist arrivals in 2013 ABSOLUTE CHANGE 2013 MILLION. SOURCE: UNWTO

2015/2016

INTERNATIONAL

PROSPECTUS

Do you want a career that will take you places? TRAVEL & TOURISM, INCLUDING HOTELS & RESTAURANTS, CONTINUES TO BE ONE

This booming industry is also one of the world’s largest employers, with around 300 million jobs generated from the travel and tourism businesses

OF THE WORLD’S LARGEST INDUSTRIES,

around the globe.

CONTRIBUTING AROUND 10% OF GLOBAL

It is an industry that offers a huge choice

GDP, OR A VALUE OF $6 TRILLION.

of occupations, and plenty of opportunity for growth and advancement, not to mention travel. Whether your passion lies in cuisine, customer service, management or tourism, there is a career

*$160 Billion total

in the hospitality industry for you.

tourism expenditure projected by 2020 for Australia *QUOTED IN $AU DOLLARS. SOURCE: AUSTRALIAN TOURISM COMMISSION

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Why Australia? AUSTRALIA HAS A LOT TO OFFER INTERNATIONAL STUDENTS. IT IS A BIG COUNTRY WITH LOTS OF SPACE. OUR CITIES ARE EASY TO NAVIGATE, AND SAFE TO LIVE IN, WITH SOME OF THE MOST DIVERSE POPULATIONS IN THE WORLD.

You have access to world class education, and state of the art facilities. Our economy is strong and employment is high. Our lifestyle is envied by many, with superb beaches and nature, as well as top class restaurants, bars and cafés to enjoy. We like our sport, but we also like to relax and take it easy. You don’t have to travel far to get away from the city, or you can travel far and experience a completely different climate and surroundings, all within the same country.

3rd highest International student destination in the World SOURCE: STUDYAUSTRALIA.GOV.AU

2015/2016

INTERNATIONAL

PROSPECTUS

260+ Languages spoken. Most common are English, Mandarin, Italian, Arabic, Cantonese and Greek. SOURCE: STUDYAUSTRALIA.GOV.AU

Top 5 out of 40 cities with the best urban infrastructure in the world are in Australia SOURCE: STUDYAUSTRALIA.GOV.AU

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Living in Australia COST OF LIVING SYDNEY

MELBOURNE

PER WEEK ($AUD)

ADELAIDE

PER WEEK ($AUD)

Rent

$250 -$400

Rent

$300 -$450

Rent

$120 -$380

Food

$80-$200

Food

$90-$150

Food

$90-$130

Utility bills

$60-$100

Utility bills

$35-$65

Utility bills

$35-$55

Transport

$25-$50

Transport

$20-$35

Transport

$20-$35

Telephone/internet

$25-$50

Telephone/internet

$15-$40

Telephone/internet

$15-$40

Other

$50+

Other

$50+

Other

$50+

OVERSEAS STUDENT HEALTH COVER (OSHC)

GENERAL ACCOMMODATION OPTIONS Homestay provides overseas students with

Private rental or hostel accommodation options

The Department of Immigration and Citizenship

the opportunity to live with an Australian family,

include renting a house, unit or flat, or staying

requires holders of a student visa to purchase

and is safe and affordable. As temporary

in a hostel. Costs vary depending on size, quality

and maintain OSHC for the entire length of their

members of the host family, you are introduced

and proximity to the city. Renting usually requires

student visa. OSHC usually pays 85% of the

to Australian food and culture, which helps

that you sign a six or twelve month contract and

fee for each consultation with a medical

to develop your English language skills. You can

you will usually be required to pay one month’s

practitioner (including specialists), or X-rays

also receive help with access to local banking

rent in advance as well as pay a refundable

and pathology services.

and transport facilities and learn a little about the

deposit (a bond).

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 permanent rental accommodation. Serviced student accommodation can provide a secure, safe and friendly environment to Le Cordon Bleu students.

Semester in Australia provides quality apartment accommodation, either single or shared (maximum of 3 other people) in and around Sydney only. Students are placed with other ‘like-minded’ students. In Adelaide Unilodge @ Metro Adelaide offers boutique accommodation to Le Cordon Bleu students. It is based in the city centre – close to Rundle Mall, UniSA and the entertainment precinct.

PER WEEK ($AUD)

2015/2016

INTERNATIONAL

PROSPECTUS

COST OF LIVING

ORGANISED EVENTS AND ACTIVITIES

STUDENT SERVICES

In general in Australia the cost of living is relatively

To help you feel welcome, Le Cordon Bleu offers

Our Student Services department organises

reasonable depending on the accommodation

new students a range of activities, including:

Orientation programs, provides information

you require and the lifestyle you may be

-- Full day excursions to wine regions such

and advice on student visa obligations, general

accustomed to. 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

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

The above costs have been sourced from the following: Adelaide: studyadelaide.com/live/ cost-of-living/average-costs Sydney: nsi.tafensw.edu.au/international/

at Le Cordon Bleu. These may include providing enrolment documentation and referral for counselling or legal issues related to your studies in Australia.

invited to participate in a celebratory graduation ceremony. Refer to our website for photos of recent student events.

ADMISSIONS All admissions and course enquiries are

non-essential items such as household equipment or a car.

enquiries and can assist with any other enquires you may have as a new or returning student

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:

managed through Le Cordon Bleuâ&#x20AC;&#x2122;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

www.immi.gov.au/students/

HTML/expenses.htm

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AUSTRALIA HAS FIVE OF THE 30 BEST CITIES IN THE WORLD FOR STUDENTS BASED ON STUDENT MIX, AFFORDABILITY, QUALITY OF LIFE, AND EMPLOYER ACTIVITY – ALL IMPORTANT ELEMENTS FOR STUDENTS WHEN CHOOSING THE BEST STUDY DESTINATION.

The Australian Experience

AUSTRALIA

23,739,000 people in 2015 WWW.ABS.GOV.AU

2015/2016

INTERNATIONAL

PROSPECTUS

Living & Studying in Sydney “CITY SLICKERS, CULTURE VULTURES AND BEACH BUMS ALIKE FALL IN LOVE WITH SYDNEY… A WORLDCLASS CITY THAT IS EQUAL PARTS COSMOPOLITAN AND CASUAL.” TRIPADVISOR, TRAVELLERS’ CHOICE 2013 WINNER.

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,

ACCOMMODATION

Ryde NSW 2112

There are many accommodation options

Tel: +61 2 8878 3100

including International Student Residences,

Fax: +61 2 8878 3199

private rental, homestay and/or share

Email: australia@cordonbleu.edu

accommodation. For more information regarding

www.lecordonbleu.com.au

accommodation please see page 12 or visit: lecordonbleu.com.au/sydney/accommgeneral

Sydney named top destination in the world for international students GLOBAL CONSULTANCY FIRM A.T. KEARNEY 2014 GLOBAL CITIES INDEX

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Living & Studying in Melbourne “FAMILY FARE, LOCAL AND INTERNATIONAL ART, HAUTE BOUTIQUES, MULTICULTURAL DINING, AUSTRALIAN AND

“Lovely, laid-back Melbourne has something

ABORIGINAL HISTORY,

for everyone”

SPECTATOR SPORTS, AND

TRIPADVISOR, TRAVELLERS’ CHOICE 2013 WINNER

PULSING, SWANKY NIGHTLIFE.” TRIPADVISOR AUSTRALIA 2015.

MELBOURNE – THE CITY There are many reasons why Melbourne has

Spring and summer are the seasons for alfresco

Melbourne is the capital of the state of Victoria

been voted the ‘world’s most liveable city’ three

dining, beach culture, outdoor music festivals

with a population of 4.3 million. It is one of Australia’s main aviation gateways with daily

years in a row. Its integrated train, tram and bus

and new season’s fashions. Autumn sees

services, together with its flat geography make it

the beginning of the ‘footy’ season – most

flights to major cities throughout Asia, the United

easy to get around. Its location along the shores

Australians love sport, but Melbournians

States and Europe. For the international visitor,

of a large, open body of water means prevailing

especially are football (Aussie Rules) mad! In

Victoria is compact in size and a delight to

coastal breezes keep the air clean. Public safety

winter, dining and culture move indoors. Many

explore. It is the home of heritage-listed forests,

is a priority for the Victorian government, making

bars and pubs feature open fires for a warm,

some of Australia’s top ski fields, spectacular

Melbourne one of the safest cities in the world

convivial atmosphere, while the arts scene

coastal regions and quiet country getaways.

for its size.

includes everything from concerts and opera

Most of these attractions are no more than 1-2

to plays and Melbourne’s world-famous

hours driving from Melbourne.

The city enjoys a mild climate with distinctive changes in season that are beautifully illustrated in its many parks and gardens.

MELBOURNE AND SURROUNDS

comedy festival.

2015/2016

INTERNATIONAL

PROSPECTUS

Living & Studying in Adelaide “THE CAPITAL CITY OF SOUTH AUSTRALIA IS SIMPLY ENCHANTING, A TREASURE TROVE OF SHOPPING, FINE ARTS, GASTRONOMY AND OUTDOOR ACTIVITY..” TRIPADVISOR, TRAVELLERS’ CHOICE 2013 WINNER.

CAMPUS

ACCOMMODATION

Your studies are based in Adelaide city

There are many accommodation options

if you are enrolled in Le Cordon Bleu’s English

including International Student Residences,

Language, Foundation, Stage 5 Bachelor of

private rental, homestay and/or share

Business, or Masters programs. All other Le Cordon Bleu programs (and stages)

central food market, Chinatown, cinemas and

only 30 minutes from the city when using

shopping malls. For more information regarding

“ADELAIDE IS EFFORTLESSLY CHIC

RED, IT’S READY TO BE UNCORKED AND SAMPLED” LONELY PLANET, 2014

because of free city transport, the renowned

are offered at the Regency Park campus, public transport.

– AND LIKE A PERFECTLY CELLARED

accommodation. Many international students like to live in or near the Adelaide city centre

accommodation please see page 12 or visit: lecordonbleu.com.au/adelaide/accommgeneral

Le Cordon Bleu Australia Days Road, Regency Park SA 5010 Tel: +61 8 8348 3000 Fax: +61 8 8346 3755 Australia Toll Free: 1800 064 802 Email: australia@cordonbleu.edu www.lecordonbleu.com.au

Adelaide named in Lonely Planet’s Top 10 destinations in the world in 2014

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“When we are looking for staff, Le Cordon Bleu is our first point of contact” GENA KARPF / ALUMNA / OWNER SWEETNESS THE PATISSERIE

Career Development Career development allows you to apply the

Le Cordon Bleu manages three types of work

Numerous opportunities exist in destinations

skills and knowledge acquired at Le Cordon Bleu

based learning: ‘Industry Placement’ (Cuisine &

such as Far North Queensland where one of

within a working environment. In most programs

Patisserie), ‘Professional Experience’ (Bachelors)

the world’s seven wonders, the Great Barrier

(Adelaide and Sydney) students will have the

and ‘Hospitality Industry Experience’ (Masters).

Reef, draws tourists from around the globe - to

opportunity to undertake work as part of their

Career development provides broad exposure

regional Australian icons like Uluru in Australia’s

qualification. Le Cordon Bleu partners with

to the hospitality and wine and food-related

heartland - to the thriving cosmopolitan city

hospitality organisations across Australia

industries, providing opportunities to work in

centres of Sydney, Melbourne and Perth. Exciting

and overseas.

positions within the Food & Beverage/Kitchens,

international locations such as Dubai, Canada,

Hotel operations, Restaurants, Food and Wine

China, the United Kingdom, Singapore, Thailand

Career Development provides opportunities for

Production and all facets of Entrepreneurship

and many more present new challenges

students to work in world class hotels, resorts,

and Business Operation.

small to medium food and wine businesses,

Exciting opportunities await students during

applicable). Our Career Services team works

depending on what particular experience and

placement as they are introduced to the

with each student to ensure they maximise their

challenges faced by this global industry.

career potential.

specialised degree they undertake.

Placement also infers travel to a destination that students may never experience again and the enjoyment of a different lifestyle. This exciting program is managed by the Career Services Australia team who work with each student to ensure they maximise their career potential.

for students’ placements (it is the students responsibility to obtain the necessary visa, if

kitchens, restaurants, convention centres and

2015/2016

Alumni Network When students graduate from Le Cordon Bleu,

INTERNATIONAL

PROSPECTUS

JOIN THE LE CORDON BLEU ALUMNI FAMILY AND BECOME PART OF A TRULY GLOBAL PROFESSIONAL NETWORK.

Whether enrolling in one of our Bachelor

they become part of the growing alumni network.

of Business degrees, Masters programs or the

Le Cordon Bleu’s alumni team, in conjunction

Culinary Arts, Le Cordon Bleu’s international

with the Career Services team, continue to work

reputation attracts students from around Australia

with graduates to support the development of

and the world, including countries such as Korea,

their career, expand their professional networks

Taiwan, United States, France, Ireland, UK, India,

and nurture their life long association with

Canada, Philippines, Japan, Indonesia, Brunei,

Le Cordon Bleu.

South America, Middle East and Thailand.

Le Cordon Bleu alumni work around the

Many well-known personalities have become

world as chefs at prestigious establishments,

part of the Cordon Bleu family including Julia

pâtisserie owners, restaurateurs, entrepreneurs,

Child, Jacques Chirac, Dustin Hoffman, Nancy

hoteliers and innovative leaders in the world

Silverton, Natalie Dupree, the Bromberg Brothers,

of gastronomy and hospitality. Our growing

Allen Susser, James Peterson, Lydia Shire, Giada

network of alumni continues to provide inspiration

De Laurentis, Gaston Acurio, Ronald Reagan,

to our current and future students.

Larena Velazquez, Ming Tsai, Rachel Khoo, Rinrin Marinka and Kathleen Flinn.

“I learnt so much that I use today in my business” TAWNYA BAHR / ALUMNA / FOOD CONSULTANT

GRADUATES STUDENT PLACEMENTS LE CORDON BLEU SCHOOLS

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AUSTRALIA

Campus On campus Sydney

English for Hospitality ENGLISH IS THE LANGUAGE OF INSTRUCTION AT LE CORDON BLEU, AND PROFICIENCY IN SPEAKING, READING, WRITING AND LISTENING IS ESSENTIAL. STUDENTS WHO DO NOT MEET THE REQUIRED ENGLISH LEVEL FOR EACH COURSE MAY COMPLETE ADDITIONAL ENGLISH INSTRUCTION IN AUSTRALIA IN THE FOLLOWING RECOMMENDED COURSES.

CERTIFICATE II IN ROUTINE ENGLISH LANGUAGE SKILLS CRICOS 076319D -- 10 weeks (20 hours per week) -- Entry level is approximately 4 in all areas of IELTS

Course Recommendation IELTS < 4.5 Duration Min 10 weeks

CERTIFICATE III IN ADVANCED ENGLISH FOR FURTHER STUDY CRICOS 076317F -- 20 weeks (20 hours per week) -- Intermediate to Advanced -- Entry level is approximately 4.5 in all areas of IELTS -- In addition to developing your general English skills, you will start specialising in the language you will need for your Le Cordon Bleu course. You will develop your listening, speaking, reading and writing skills through topics that are important to you in your professional life.

TOPICS INCLUDE: -- Kitchen utensils -- Food preparation techniques Workplace Health and Safety -- Common French terms. -- You will also visit Le Cordon Bleu kitchens and meet Le Cordon Bleu chefs.

WHO SHOULD STUDY THIS COURSE?

-- This course consists of two 10-week terms. Students who have an IELTS 5.0 score may start in the second half of the program.

Students with an IELTS less than 4.5

WHAT WILL YOU DEVELOP AND LEARN? -- Essential skills in English - listening, speaking, pronunciation, reading, writing and basic grammar.

Sydney, New South Wales TAFE NSW Northern Sydney Institute, 250 Blaxland Road Ryde NSW 2117

-- Basic language and vocabulary for the kitchen.

www.nsi.tafensw.edu.au

-- When you complete the Certificate II in Routine English Language Skills,

CRICOS Provider No: 00591E

you may enrol in Certificate III in Advanced English for further study.

DELIVERY PARTNERS:

2015/2016

INTERNATIONAL

PROSPECTUS

English for Academic Purposes ENGLISH IS THE LANGUAGE

WHAT WILL YOU LEARN?

ACCREDITATION

OF INSTRUCTION AT

This English for Academic Purposes (EAP) course

The Northern Sydney Institute, is part of TAFE

is for students preparing for entry into a degree

NSW, and is registered with the Commonwealth

LE CORDON BLEU, AND PROFICIENCY IN SPEAKING, READING, WRITING AND LISTENING IS ESSENTIAL.

program at the Le Cordon Bleu or TAFE NSW.

It develops the English language, text types,

Students (CRICOS) to provide training to

research skills and social-cultural knowledge

overseas students who have Australian student

necessary for academic study in Australia. The

visas (CRICOS Code 00591E).

course consists of six separate units. There are core units in Speaking, Listening, Reading and

LE CORDON BLEU SYDNEY AND TAFE NSI Le Cordon Bleu Sydney and TAFE NSI English

Writing in Academic Contexts, Apply Emerging Technology to Communicate with Others, Research for Specific Purposes plus one practical computer unit.

If you are at an upper intermediate level of English, you will study in the English for Academic Purposes program.

nationally recognised and many of them are part of the Australian Qualifications Framework (AQF). The AQF is a quality assured national framework of qualifications in the school, vocational education and training (VET), and higher education sectors in Australia. It provides

programs are designed for students to succeed in their academic studies.

We offer a range of English courses, which are

TOPICS INCLUDE

nationally consistent recognition of outcomes

-- Research and Referencing Skills

national and international recognition of

-- Applying Emerging Technology

qualifications offered in Australia.

-- Common Academic Genre Writing

For students who are only at an intermediate

-- Seminars and Tutorial Discussion

level of English, they can either complete the

-- Note Taking and Summary Writing

English for Hospitality Program or the Certificate

-- Critical Literacy

III in Advanced English for Further Study.

achieved in education and training and promotes

In addition, the Northern Sydney Instituteâ&#x20AC;&#x2122;s TAFE English Language Centre (TELC) is a member of English Australia and NEAS. English Australia is the national peak body for the English language sector of international education in Australia and

ENTRY REQUIREMENTS

NEAS is a global leader in ELT quality assurance.

Academic IELTS 5.5 or equivalent; or successful completion of the English for Hospitality Program

Please refer to website for English Language and Foundation Studies program Providers.

DELIVERY 20 hours per week. 0930 - 0300 pm; four days per week

CAMPUS English for Academic Purposes (EAP) classes are held at Meadowbank Campus which is in close proximity to Ryde Campus - home to Le Cordon Bleu Sydney Culinary Arts Institute.

CORDON

BLEU

AUSTRALIA

English Language Providers & Foundation Programs ENGLISH LANGUAGE PROVIDERS ADELAIDE

ENGLISH PROVIDERS SYDNEY

ENGLISH PROVIDERS AUSTRALIA

ELS Educational Services, Inc

Kaplan International Sydney

CELUSA

CRICOS Provider No 00053J

98 - 104 Goulburn Street,

CRICOS Provider No 02193C

Level 1, 17 O’Connell Street,

Sydney NSW 2000

Centre for English Language at the

Sydney NSW 2000

University of South Australia

Tel: +61 2 9283 1088

Kaplan International Sydney Manly

City East Campus

Email: enquiries@uec.edu.au

30-32 South Steyne

North Terrace, Adelaide SA 5000

www.uec.edu.au

Manly, Sydney NSW 2095

Email: celusaadmissions@unisa.edu.au

TAFE English Language Centre

Kaplan International Melbourne

www.unisa.edu.au/celusa

CRICOS Provider No 00591E

Level 6, 370 Docklands Drive

Meadowbank Campus

Docklands Vic. 3008

Tel: +61 8 8302 1555

FOUNDATION PROGRAMS ADELAIDE SAIBT CRICOS Provider No 02193C South Australian Institute of Business and Technology City East Campus North Terrace, Adelaide SA 5000 Tel: +61 8 8302 1555 Email: saibt@navitas.com www.saibt.sa.edu.au

See Street Meadowbank NSW 2114 Tel: +61 2 9448 4499

Kaplan International Adelaide

Email: telc@tafensw.edu.au

Level 1, 22 Peel Street

www.nsi.tafensw.edu.au/International/

Adelaide, SA 5000 Kaplan International Perth 1325 Hay Street West Perth, WA 6005 Kaplan International Brisbane Level 3, 252 St Paul’s Terrace, Spring Hill Brisbane QLD 4000 Kaplan International Cairns 130 McLeod Street Cairns, Queensland 4870 Tel: +44 (0)20 7045 5000 Email: mail@kaplan.edu.au www.kaplaninternational.com RTO No.90116

2015/2016

INTERNATIONAL

PROSPECTUS

How to Apply to Le Cordon Bleu 01.

DOWNLOAD YOUR APPLICATION FORM OR APPLY ONLINE.

07.

FEE PAYMENT. Please return the completed acceptance form together with your fee payment. Accepting your place well in advance of your course start

To download an application form, or apply online, please visit the

date, and paying your fees, will help to ensure that your place on

lecordonbleu.com.au homepage and select the appropriate form.

the course is secure. 02.

COMPLETE YOUR APPLICATION FORM. The application form includes all the information we require from

08. APPLYING FOR A STUDENT VISA.

you to enrol you in the course of your choice, please be as detailed

Once we receive your fee payment we will send you a Receipt

as possible. If you need assistance with this, or have any questions,

of Payment, Confirmation of Enrolment and an eCoE (Electronic

please contact us at australia@cordonbleu.edu â&#x20AC;&#x201C; we are happy

Confirmation of Enrolment). International students will need this eCoE

to help.

to apply for a Student Visa. More information on applying for Student Visas is available at: immi.gov.au

03.

PREPARE YOUR SUPPORTING DOCUMENTS. The enrolment form includes all the supporting documents you

09. TRAVEL.

will need to provide in association with your certified application

Once you have obtained your Australian Student Visa, you are

form. Please ensure all of these documents are valid and ready

able to book and pay for your flights to Australia. You should arrange

to submit with your application.Le Cordon Bleu Australia is a

to arrive in Australia at least 2 days before the commencement of the

Streamlined Visa Processing (SVP) approved provider with the

program as stated on your eCoE.

Department of Immigration and Border Protection. Please contact our admissions department for further information and required documentation if you wish to apply for SVP.

04.

10.

ARRIVAL AND ACCOMMODATION. To arrange accommodation ahead of your arrival, please visit our guide to each city on our website at www.lecordonbleu.com.au:

SUBMIT YOUR COMPLETED APPLICATION FORM.

lecordonbleu.com.au/sydney/accommgeneral lecordonbleu.com.au/adelaide/accommgeneral

Some applications can be submitted online, all other applications may be submitted by email, post or fax: E: admissionsaustralia@cordonbleu.edu

11.

Le Cordon Bleu welcomes you. Please join your fellow students for

Le Cordon Bleu Australia

the Le Cordon Bleu orientation program at each campus and begin

Days Road, Regency Park 5010 SA Australia

your studies.

F: +61 8 8346 3755 05. ASSESSING YOUR APPLICATION. Once we receive your application we will assess whether you meet the entry requirements for the course you have selected.

WELCOME.

12.

FOR MORE INFORMATION OR ASSISTANCE PLEASE CONTACT US: T: +61 8 8348 3000 E: australia@cordonbleu.edu

06. LETTER OF OFFER. When your application is approved, we will send you a Letter of Offer. This will include an acceptance form and payment details.

CORDON

BLEU

AUSTRALIA

Entry Requirements COUNTRY

CULINARY ARTS SCHOOL LEAVER Satisfactory completion of year 11 is required or equivalent interstate/ overseas secondary education.

ALL

AGE Applicants must be 18 years of age by the time the course commences. INTERNATIONAL ENTRY Overseas students are required to have achieved a minimum level of English proficiency of IELTS (Intensive English Language Testing System) 5.5 with no Band S core below 5

BACHELOR

SCHOOL LEAVER Satisfactory completion of high school; satisfactory completion of year 12 secondary schooling or the equivalent. AGE Applicants must be 18 years of age by the time the course commences. INTERNATIONAL ENTRY English proficiency IELTS 6.0 with no band score lower than 5.5

SUBCONTINENT & MIDDLE EAST

Completion of high school certificate

Completion of high school.

KOREA

High school graduation certificate

Successful completion of the first year of a bachelor degree at university

NEW ZEALAND

Successful completion of NCEA Level 2

Successful completion of NCEA Level 3

SINGAPORE

Successful Completion of GCE O Levels

Successful completion of GCE A Levels or International Baccalaureate

INDONESIA

Successful completion of SMU 2

Successful completion of SMU 3

THAILAND

Successful completion of Matayom 6

VIETNAM

Successful completion of Year 12

CAMBODIA

Successful completion of Year 13

MALAYSIA

Form 5 - “O” Levels or SPM

“A” levels or STPM or Foundation

JAPAN

Japanese High School graduate certificate

Japanese High School graduate certificate (min 75% GPA)

PHILIPPINES

First year college

Second year college or international school IB or Foundation

BRUNEI

Form 5 - “O” Levels or SPM

“A” levels or STPM or Foundation

CHINA

Successful completion of Senior Middle 2

Successful completion of Senior Middle 3

HONG KONG (SAR)

Successful completion of form 5

Successful completion of the GCE A Levels, HKALE or HKDSE. HKDSE minimum of three subjects not below Level 3 (English 4 for equiv 6.0 IELTs)

TAIWAN

Successful completion of Senior High School Year 2

Successful completion of Senior High School Year 3

MACAU

Successful completion of Senior High School Year 2

Successful completion of Senior High School Year 3

BRASIL

Successful completion of High School

USA

Successful completion of High School

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

2015/2016

SAME AS ABOVE

INTERNATIONAL ENTRY English language proficiency to international standard 6.5 Academic IELTS, with no band score less than 6

MASTER GASTRONOMIC TOURISM

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.

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.

INTERNATIONAL ENTRY English proficiency of Academic IELTS 6.5, with no band score of less than 6

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

SAME AS ABOVE

Bachelor Degree or 4 years relevant business or hospitality experience and expertise at management level.

PROSPECTUS

MASTER BUSINESS ADMINISTRATION

SAME AS ABOVE

MASTER INTERNATIONAL HOSPITALITY MANAGEMENT

INTERNATIONAL

CORDON

BLEU

AUSTRALIA

Campus On campus Sydney and Melbourne

“…the Grand Diplôme course at

Entry Requirement IELTS 5.5

Le Cordon Bleu – the most prestigious

Duration 24 months full time

culinary qualification in the business.” DAILY MAIL UK / 5 NOV 2012

THE WORLD’S MOST PRESTIGIOUS CULINARY EDUCATION PROGRAM TEACHES YOU HOW TO MASTER CLASSIC FRENCH TECHNIQUES FOR THE SERVICE OF INTERNATIONAL FINE CUISINE AND PÂTISSERIE. LAUNCH YOUR CAREER IN THE CULINARY ARTS, UNLOCK THE ESSENCE OF FRENCH CUISINE AND ESTABLISH THE FOUNDATION FOR EXEMPLARY SKILLS.

Grand Diplôme Program Become a leader in the culinary arts. Complete

Your competency will be assessed through

our Grand Diplôme program in Sydney or

practical and theory examinations, classroom

Melbourne. After successfully completing the

and written homework activities, simulated training

basic, intermediate and superior certificates

exercises and work performed during formal

for both cuisine and pâtisserie, and a practical

industry placements.

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.

Certificate III in Commercial Cookery or Pâtisserie includes a six-month industry placement component, organised by Le Cordon Bleu’s Career Services Unit. This exclusive work placement opportunity provides crucial experience to help you succeed in the modern global hospitality field, in addition to being taught résumé writing, job search skills, interview techniques and presentation skills.

2015/2016

INTERNATIONAL

PROSPECTUS

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

ENTRY CRITERIA -- Applicants should be at least 18 years of age. -- Satisfactory completion of Australian Year 11 or equivalent interstate/overseas secondary education is required. -- 5.5 Academic IELTS with no band score below 5. -- Course credit available.

CAREER PATHWAYS Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager.

APPROXIMATE SALARY INDICATIONS These salaries are a guide only and may change according to region and employment contracts. This guide is referenced from: content.mycareer.com.au/salary-centre/hospitalitytravel-tourism/-/australia.

AUD$21,000

GRAND DIPLÔME (24 MONTHS)

AUD$120,000

DELIVERY PARTNERS

9 months Cuisine + 9 months Pâtisserie

TAFE NSW Northern Sydney Institute

+ 6 months Industry Experience

250 Blaxland Road Ryde, New South Wales 2117

(An additional 6 months Industry Experience is an alternate study pathway. Can be fast tracked in

www.nsi.tafensw.edu.au CRICOS Provider No: 00591E

15 months when studied concurrently over 6 days

Holmesglen

per week with one 6 month Industry Placement.)

Moorabbin Campus, 488 South Road, Moorabbin, Victoria 3189

BASIC

3 months cuisine

BASIC

3 months pâtisserie

INTERMEDIATE 3 months cuisine

INTERMEDIATE

3 months pâtisserie

SUPERIOR

3 months cuisine

SUPERIOR

3 months pâtisserie

www.holmesglen.edu.au CRICOS Provider No: 00012G Le Cordon Bleu culinary programs are offered according to the National Training Package requirements and the Australian Qualifications Framework (AQF).

INDUSTRY PLACEMENT 6 months

Certificate III in Commercial Cookery / Certificate III in Pâtisserie

CORDON

BLEU

AUSTRALIA

Diplôme de

Pâtisserie SYDNEY / CERTIFICATE III IN PÂTISSERIE MELBOURNE / CERTIFICATE III IN PÂTISSERIE

Certificat de Commis de

Pâtisserie ADELAIDE / CERTIFICATE III IN PÂTISSERIE

SYDNEY / BASIC PÂTISSERIE MELBOURNE / BASIC PÂTISSERIE ADELAIDE / STAGE 1.1

SYDNEY / INTERMEDIATE PÂTISSERIE

This course provides a strong foundation for you to learn how to expertly

PREREQUISITE: BASIC PÂTISSERIE OR STAGE 1.1

prepare a wide selection of cakes, desserts and pastries. Demonstrations

ADELAIDE / STAGE 1.2

PREREQUISITE: BASIC PÂTISSERIE OR STAGE 1.1

MELBOURNE / INTERMEDIATE PÂTISSERIE

and practical sessions give step-by-step instruction in classic French pâtisserie, from pâte sablée and pâte feuilletée to choux pastry.

PREREQUISITE: BASIC PÂTISSERIE OR STAGE 1.1

As you are introduced to French regional dishes, you will apply the methods

FRENCH STUDY MODULES

and techniques developed in the previous stage. Through practice and

Introduction to classic cooking techniques as applied to Pâtisserie. French culinary terms and definitions

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

The use and care of cookery and pâtisserie equipment

from classical to contemporary.

Working in a safe and hygienic manner Food preparation and mise en place

FRENCH STUDY MODULES

Work organisation and planning French classical cooking techniques in cookery and pâtisserie Commodities – receiving and storage

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

Basic French pastry terms

Artistic and decorative skills

Basic decoration

Ice cream and sorbet

Introduction to chocolate

Bread making

Introduction to bread and yeast dough

Mastering Bavarian creams and mousses

Introduction to desserts

Classical and contemporary desserts

French Pâtisserie – introduction to a variety of cakes and pastries

Classical and contemporary presentations

Basic doughs and fillings – short pastry, choux pastry, puff pastry, various creams

Variations on restaurant hot and cold plated desserts French Pastries and cakes

AUSTRALIAN UNITS OF COMPETENCY SSITHCCC101 SITHCCC201

Use food preparation equipment Produce dishes using basic methods of cookery

SITHPAT303

Produce pastries

SITHKOP101

Clean kitchen premises and equipment

SITXINV202

Maintain the quality of perishable supplies

SITXFSA101

Use hygienic practices for food safety

SITXWHS101 SITHIND201 BSBWOR203B

Career preparation and workplace communications

Participate in safe work practices Source and use information on the hospitality industry Work effectively with others

AUSTRALIAN UNITS OF COMPETENCY SITHPAT301

Produce cakes

SITHPAT304

Produce yeast based bakery products

SITHPAT306

Produce desserts

SITXFSA201

Participate in safe food handling practices

SITXCOM201

Show social and cultural sensitivity

BSBSUS201A

Participate in environmentally sustainable work practices

HLTAID003

Provide first aid

2015/2016

INTERNATIONAL

PROSPECTUS

Campus On campus Sydney, Melbourne and Adelaide Course Code SIT31113 LEARN TO PREPARE A WIDE SELECTION OF PÂTISSERIE ITEMS SERVED IN RESTAURANTS, PÂTISSERIE SHOPS

CRICOS SYD - 082868B MELB - 082865E ADL - 082865E

AND TEAROOMS INCLUDING CLASSICAL AND CONTEMPORARY FRENCH DESSERTS AND GARNISHES IN CHOCOLATE AND SUGAR. 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.

SYDNEY / SUPERIOR PÂTISSERIE PREREQUISITE: INTERMEDIATE PÂTISSERIE OR STAGE 1.2

MELBOURNE / SUPERIOR PÂTISSERIE PREREQUISITE: INTERMEDIATE PÂTISSERIE OR STAGE 1.2

ADELAIDE / STAGE 1.3 PREREQUISITE: INTERMEDIATE PÂTISSERIE OR STAGE 1.2

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.

FRENCH STUDY MODULES

AUSTRALIAN UNITS OF COMPETENCY SITHPAT302

Produce gateaux, torten and cakes

SITHPAT305

Produce petits fours

SITHPAT401

Prepare and model marzipan

SITHCCC307

Prepare food to meet special dietary requirements

SITXCOM401

Manage conflict

SITXHRM301

Coach others in job skills

SITHKOP302

Plan and cost basic menus

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 Career Services Unit, this stage will become the foundation for both the remainder of the program and your future career.

You will make a range of pâtisserie items, including:

AUSTRALIAN UNITS OF COMPETENCY

Variety of classic pastries and cakes

SITHIND301

Work effectively in hospitality

Sweet yeast products

SITHCCC207

Use cookery skills effectively

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

CORDON

BLEU

AUSTRALIA

Diplôme de

Cuisine SYDNEY / CERTIFICATE III IN COMMERCIAL COOKERY MELBOURNE / CERTIFICATE III IN COMMERCIAL COOKERY

Certificat de Commis de

Cuisine ADELAIDE / CERTIFICATE III IN COMMERCIAL COOKERY

SYDNEY / BASIC CUISINE MELBOURNE / BASIC CUISINE ADELAIDE / STAGE 1.1

SYDNEY / INTERMEDIATE CUISINE MELBOURNE / INTERMEDIATE CUISINE ADELAIDE / STAGE 1.2

This course offers essential grounding in professional cookery, meeting

PREREQUISITE: BASIC CUISINE OR STAGE 1.1

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.

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.

FRENCH STUDY MODULES

FRENCH STUDY MODULES This program will provide you with an introduction to Classic French Cuisine.

Emphasis is placed on the importance of:

French culinary terms and definitions

Mise en place, organisation and workflow planning in the

The use and care of cookery equipment

preparation and service of meals

Working in a safe and hygienic manner

Classical French stocks, glazes, basic and advanced sauces and soups

Food preparation and mise en place

Hors d’oeuvre, canapés, salads and appetisers

Work organisation and planning

Vegetables, eggs and farinaceous cooking techniques and menu items

Introduction to French Cuisine

French pastries and cakes

French classical cooking techniques

Career preparation and workplace communication

Variations of cooking methods Fonds de Cuisine – foundation sauces production Commodities – receiving and storage Classical French stocks, glazes, basic and advanced sauces and soups

AUSTRALIAN UNITS OF COMPETENCY SITHCCC101

Use food preparation equipment

SITHCCC201

Produce dishes using basic methods of cookery

SITHCCC203

Produce stocks, sauces and soups

SITHKOP101

Clean kitchen premises and equipment

SITXINV202

Maintain the quality of perishable supplies

SITXFSA101

Use hygienic practices for food safety

SITXWHS101 SITHIND201 BSBWOR203B

The Intermediate Cuisine program, introduces you to classic French regional

Participate in safe work practices Source and use information on the hospitality industry Work effectively with others

AUSTRALIAN UNITS OF COMPETENCY SITHCCC202

Produce appetisers and salads

SITHCCC204

Produce vegetable, fruit, egg and farinaceous dishes

SITHCCC308

Produce cakes, pastries and breads

SITHCCC301 SITXFSA201

Produce poultry dishes Participate in safe food handling practices

SITXCOM201

Show social and cultural sensitivity

BSBSUS201A

Participate in environmentally sustainable work practices

2015/2016

INTERNATIONAL

PROSPECTUS

Campus On campus Sydney, Melbourne and Adelaide Course Code SIT30813 CRICOS SYD - 082867C MELB - 082864F ADL - 082864F

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. 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.

SYDNEY / SUPERIOR CUISINE MELBOURNE / SUPERIOR CUISINE ADELAIDE / STAGE 1.3 PREREQUISITE: INTERMEDIATE CUISINE OR STAGE 1.2

AUSTRALIAN UNITS OF COMPETENCY SITHCCC306

Handle and serve cheese

SITHCCC303

Produce meat dishes

SITHCCC302

Produce seafood dishes

Learn about contemporary developments in French and international cuisine.

SITHPAT306

Full menus, demonstrated by chefs, are inspired by trends from the world’s top

SITHCCC307

Prepare food to meet special dietary requirements

kitchens. Some recipes are traditional, others are current interpretations of the

SITXCOM401

Manage conflict

classics. Rich, refined ingredients will allow you to work with items such as foie

HLTAID003

gras, truffles and lobster. Now well-versed in French culinary skills, you are

SITXHRM301

Coach others in job skills

encouraged to be more creative in both taste and presentation.

SITHKOP302

Plan and cost basic menus

FRENCH STUDY MODULES Develop a creative approach to the preparation and service of French classical and contemporary international cuisine menus. Meat, poultry and game preparations and cookery techniques, dish presentation and finishes Seafood preparations and cookery techniques, dish presentation and finishes Cheese knowledge and uses Menu trends and market application including food costing Desserts à l’assiette

Produce desserts

Provide First Aid

*Students gain valuable experience preparing and serving members of the dining public at one of several restaurants located on the Sydney campus.

AUSTRALIAN UNITS OF COMPETENCY SITHCCC309

Work effectively as a cook

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

CORDON

BLEU

AUSTRALIA

LE CORDON BLEU’S SYDNEY, MELBOURNE & ADELAIDE BASED DIPLÔME AVANCÉ DE GESTION CULINAIRE 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 OF BECOMING A PROFESSIONAL CHEF.

ADVANCED DIPLOMA OF HOSPITALITY

Diplôme Avancé de Gestion Culinaire SYDNEY / MELBOURNE / ADELAIDE

ACCELERATE YOUR CAREER IN THE INTERNATIONAL CULINARY INDUSTRY. PREPARE YOURSELF FOR MANAGEMENT ROLES AND RECEIVE THE ESTEEMED

This course provides a learning pathway for chefs or chefs pâtissiers to acquire the fundamentals of restaurant and pâtisserie operations and management. You will further develop your skills using the latest industry equipment. You will also refine your skills in food presentation, packaging

ENTRY CRITERIA

and decoration. This exciting, advanced

-- Applicants should be at least 18 years of age.

program lets you continue with either cuisine

-- Satisfactory completion of Australian Year 11

DIPLÔME AVANCÉ DE GESTION CULINAIRE FROM

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. 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. In Adelaide you can complete the professional culinary management program in 24 months, with Sydney and Melbourne’s duration 27 months. This intensive course incorporates Certificate III as well as the coveted Advanced Diploma of Hospitality.

Le Cordon Bleu Australia offers four start dates per year in Sydney and Melbourne and two in Adelaide.

in contemporary culinary techniques and trends

or pâtisserie as your focus.

LE CORDON BLEU.

ADMISSIONS

or equivalent interstate/overseas secondary education is required. -- 5.5 Academic IELTS with no band score below 5. -- Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements. -- Course credit available.

2015/2016

INTERNATIONAL

PROSPECTUS

Campus On campus Sydney, Melbourne and Adelaide

DIPLÔME AVANCÉ DE GESTION CULINAIRE (24 MONTHS ADELAIDE, 27 MONTHS SYDNEY AND MELBOURNE)

Entry Requirement IELTS 5.5

Certificate IV in Commercial Cookery / Patisserie -- Stage 1 - Certificate III in Commercial Cookery or Pâtisserie -- Stage 2 - Industry Placement -- Stage 3 - Advanced Diploma of Hospitality (Adelaide)

- Certificate IV (Melbourne & Sydney)

-- Stage 4 - Advanced Diploma of Hospitality BASIC /STAGE 1.1 2 - 3 months

INTERMEDIATE /STAGE 1.1 2 - 3 months

INDUSTRY PLACEMENT /STAGE 2 6 months

ADV DIPLOMA HOSPITALITY 6 months

SUPERIOR /STAGE 3 2 - 3 months

CAREER PATHWAYS Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager,

CERTIFICATE IV /STAGE 3

Catering Manager.

6 months

AUD$21,000

AUD$120,000

DELIVERY PARTNERS TAFE NSW Northern Sydney Institute 250 Blaxland Road Ryde, New South Wales 2117 www.nsi.tafensw.edu.au CRICOS Provider No: 00591E Holmesglen Moorabbin Campus, 488 South Road, Moorabbin, Victoria 3189 www.holmesglen.edu.au CRICOS Provider No: 00012G TAFE SA Regency International Centre 137 Days Road, Regency Park Sa 5010 www.tafesa.edu.au Cricos Provider No: 00092B

CORDON

BLEU

AUSTRALIA

ADVANCED DIPLOMA OF HOSPITALITY

Diplôme Avancé de Gestion Culinaire SYDNEY / MELBOURNE / ADELAIDE

SYDNEY & MELBOURNE / STAGE 1: CUISINE CERTIFICATE IV IN COMMERCIAL COOKERY COURSE CODE - SIT40413 CRICOS - 082870G

ADELAIDE / STAGE 3: CUISINE PREREQUISITE - CERTIFICATE III IN COMMERCIAL COOKERY

FRENCH MODULES During the practical component of the Cuisine stream you will gain an in depth appreciation of:

COURSE CODE - SIT40713 CRICOS - 082871G

ADELAIDE / STAGE 3: PÂTISSERIE PREREQUISITE - CERTIFICATE III IN PÂTISSERIE

PRACTICAL COMPONENT During the practical component of the pâtisserie stream you will gain

Product origins, influences and regional cuisines

an in depth appreciation of:

Classical French and contemporary cuisines

Decorative showpieces – Advanced sugar and chocolate work

Classical French and contemporary patés, terrines and buffet items

to produce original showpieces. Includes silicone mould making.

Seasonal and market influences in cuisine

AUSTRALIAN UNITS OF COMPETENCY

SYDNEY & MELBOURNE / STAGE 1: PÂTISSERIE CERTIFICATE IV IN PÂTISSERIE

SITHCCC304

Produce and serve food for buffets

SITHCCC401

Produce specialised food items

SITHKOP403

Coordinate cooking operations

SITHKOP402

Develop menus for special dietary requirements

BSBSUS301

Implement and monitor environmentally sustainable

work practices

SITXFIN501

Prepare and monitor budgets

BSBDIV501A

Manage diversity in the workplace

SITXHRM402

Lead and manage people

SITXMGT401

Monitor work operations

SITXWHS401

Implement and monitor work health and safety practices

SITXWHS601

Establish and maintain a work health and safety system

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 SITHPAT402

Produce chocolate confectionery

SITHPAT403

Model sugar based decorations

SITHPAT404

Design and produce sweet buffet showpieces

SITHKOP403

Coordinate cooking operations

BSBSUS301A

Implement and monitor environmentally sustainable work practices

SITXFIN501

Prepare and monitor budgets

BSBDIV501A

Manage diversity in the workplace

SITXHRM402

Lead and manage people

SITXMGT401

Monitor work operations

SITXWHS401

Implement and monitor work health and safety practices

SITXWHS601

Establish and maintain a work health and safety system

2015/2016

INTERNATIONAL

PROSPECTUS

Campus On campus Sydney and Adelaide Course Code SIT60313 CRICOS SYD - 082869A ADL - 082866D

SYDNEY & MELBOURNE/ STAGE 2: CUISINE & PÂTISSERIE ADVANCED DIPLOMA OF HOSPITALITY

ADELAIDE / STAGE 4: CUISINE AND PÂTISSERIE PREREQUISITE - CERTIFICATE IV IN COMMERCIAL COOKERY OR CERTIFICATE IV IN PÂTISSERIE The final stage of this extensive program will develop and consolidate your management knowledge and expertise.

AUSTRALIAN UNITS OF COMPETENCY SITHFAB206

Serve food and beverage

BSBMGT617A

Develop and implement a business plan

SITXMPR502

Develop and implement marketing strategies

SITXCCS501

Manage quality customer service

BSBMGT515A

Manage operational plans

SITXFIN601

Manage physical assets

SITXMGT501

Establish and conduct business relationships

SITXGLC501

Research and comply with regulatory requirements

SITXHRM501

Recruit, select and induct staff

SITXHRM503

Monitor staff performance

BSBFIM601A

Manage finances

CORDON

BLEU

AUSTRALIA

Campus On campus Sydney and Adelaide Entry Requirement IELTS 6 Duration 3 years full time

Bachelor of Business WITH FOUR OPTIONS TO SELECT

ENTRY REQUIREMENTS

FEE-HELP

FROM, YOUR LE CORDON BLEU

Satisfactory completion of Year 12 or equivalent

Eligible Australian citizens can access FEE-HELP

interstate/overseas secondary education is

for all or part of their tuition fees. Access

required. Applicants must be 18 years of

to FEE-HELP is subject to confirmation by the

age when the course commences. Overseas

Australian government.

BACHELOR OF BUSINESS DEGREE WILL HELP YOU ACHIEVE AND EXCEED YOUR UNIQUE CAREER GOALS.

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

The Bachelor of Business degrees are delivered

academic program, Le Cordon Bleu can direct

through a combination of lectures and tutorials,

you to undertake additional language training.

conducted in Adelaide at the Regency International Centre for Hospitality, Leisure and Food Studies and the City West campus of the University of South Australia.

recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry

The Hotel and Restaurant Management

experience can apply for course credit, also

specialisations are delivered in Sydney at

known as Advanced Standing, RPL, Academic

the Northern Sydney Institute, Ryde College.

Credit or Credit Transfer.

Specialised practical components use custom

All direct entry Stage 3 students must

kitchens and restaurants, as well as wine and

undertake the Le Cordon Bleu Bridging Course,

cheese production facilities among others.

a one-week program offered immediately before

Students are assessed by a combination of examinations, tests, essays, reflective journals, reports, projects, written assignments, oral presentations, classroom discussions and activities.

You can apply for course credit, a process that

each semester.

Le Cordon Bleu Australia is registered on the Tertiary Education Quality and Standards Agency (TEQSA) National Register to deliver Higher Education programs. The Bachelor programs are accredited by TEQSA to ensure compliance with the Australian Qualifications Framework and therefore also registered on the TEQSA National Register.

2015/2016

INTERNATIONAL

PROSPECTUS

“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” LUCINDA MIRTHIL / BACHELOR OF BUSINESS / HR OFFICER / VOYAGES

INTERNATIONAL HOTEL MANAGEMENT / INTERNATIONAL RESTAURANT MANAGEMENT ADELAIDE / SYDNEY ON CAMPUS

WINE ENTREPRENEURSHIP / FOOD ENTREPRENEURSHIP ADELAIDE ON CAMPUS Realise your business goals as you acquire

Be prepared for senior management positions

the skills needed to build your own brand,

in international hotels, resorts, convention centres

develop product lines and promote and

or restaurants with our two excellent international

distribute to retailers or consumers. Our two

business management programs - recognised

new Entrepreneurship programs will provide

internationally as meeting modern business

you with invaluable knowledge and experience.

demands by the hospitality industry.

BACHELOR OF BUSINESS DEGREE (3 YEARS) International Hotel Management / International Restaurant Management / Food Entrepreneurship -- Stage 1 - Academic Study -- Stage 2 - Professional Experience -- Stage 3 - Academic Study -- Stage 4 - Professional Experience -- Stage 5 - Academic Study

STAGE 1

STAGE 2

STAGE 3

STAGE 4

6 months

RESTAURANTS, CAFES & CATERING SERVICES TURNOVER

A record of $1.9 Billion was achieved in Australia, with NSW contributing

6 months

STAGE 5 12 months

Bachelor of Business IHM/IRM/FE

$626m in November 2013

CORDON

BLEU

AUSTRALIA

LE CORDON BLEU BACHELOR OF BUSINESS

International Hotel Management A MULTI-DISCIPLINARY PROGRAM FOCUSED ON A CRITICAL ANALYSIS

Prepare yourself for a career in the international hospitality industry. Pragmatic business simulations and real-life professional practices are highlighted

OF MANAGEMENT STYLES AND THE

in this course.

STRATEGIC THINKING REQUIRED TO

The Bachelor of Business (International Hotel

SUCCEED IN HOTEL MANAGEMENT. THIS INTENSIVE THREE-YEAR PROGRAM EXPOSES YOU TO THE DIVERSITY OF THE HOSPITALITY INDUSTRY.

Management) degree is a three-year program. The course comprises four stages of six-month

APPROXIMATE SALARY INDICATIONS These salaries are a guide only and may change according to region and employment contracts.

AUD$40,000

AUD$140,000

semesters and the final stage is taken over 12 months (2 semesters). Each semester is

This guide is referenced from:

normally 20 to 22 weeks of scheduled classes.

content.mycareer.com.au/salary-centre/

Stages 2 and 4 are taken up with Professional

hospitality-travel-tourism/-/australia.

Experience to allow students to develop and

For more information on these subjects please

apply principles and practices through an industry

refer to the Course Outline and Subject

work placement.

Information.

CAREER PATHWAYS

Le Cordon Bleu Australia is registered on the

Rostering Supervisor, Human Resources

Agency (TEQSA) National Register to deliver

Coordinator, Recruitment Manager,

Higher Education programs. This program is

Training Manager, Human Resources

accredited by TEQSA to ensure compliance

Manager, Director of Human Resources,

with the Australian Qualifications Framework

Resort Management, General Manager

and therefore is also registered on the TEQSA

Tertiary Education Quality and Standards

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

2015/2016

INTERNATIONAL

“Opportunities within the hospitality industry are endless, there is something for every skill set”

PROSPECTUS

Campus On campus Sydney and Adelaide Duration 3 years full time CRICOS SYD - 075350B ADL - 060181D

IMOGEN WARBURTON / ALUMNA / BUSINESS DEVELOPMENT MANAGER / IHG

CORDON

BLEU

AUSTRALIA

Campus On campus Sydney and Adelaide Duration 3 years full time CRICOS SYD - 072295F ADL - 060182C

OPEN UP A WORLD OF POSSIBILITY WITH THIS INTENSIVE PROGRAM 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.

LE CORDON BLEU BACHELOR OF BUSINESS

International Restaurant Management

2015/2016

INTERNATIONAL

PROSPECTUS

“Le Cordon Bleu is a world-wide name. My course gave me the opportunity to learn what it means to really manage hospitality establishments” SHAWN YEO / ALUMNI / BACHELOR OF BUSINESS

The Bachelor of Business (International Restaurant Management) degree is a three-year program. The course comprises four stages of six-month semesters and the final stage is taken over 12 months (2 semesters). Each semester is normally 20 to 22 weeks of scheduled classes. Stages 2 and 4 are taken up with Professional Experience to allow students to develop and apply principles and practices through an industry work placement.

CAREER PATHWAYS Restaurant Manager, Banquet Manager, Food & Beverage Manager, Financial Controller, Catering Manager, Bar/Cafe´ owner.

APPROXIMATE SALARY INDICATIONS These salaries are a guide only and may change according to region and employment contracts. AUD$40,000

AUD$145,000

This guide is referenced from: www.content.mycareer.com.au/salary-centre/ hospitality-travel-tourism/-/australia . For more information on these subjects please refer to the Course Outline and Subject Information. Le Cordon Bleu Australia is registered on the Tertiary Education Quality and Standards Agency (TEQSA) National Register to deliver Higher Education programs. This program is accredited by TEQSA to ensure compliance with the Australian Qualifications Framework and therefore is also registered on the TEQSA National Register. If you choose to exit this program after two years of successful academic study (including professional experience) you will be awarded an Advanced Diploma of Business (International Restaurant Management) CRICOS 060184A (SA), or 072294G (NSW)

CORDON

BLEU

AUSTRALIA

Campus On campus Adelaide Duration 3 years full time CRICOS 076174E

LE CORDON BLEU BACHELOR OF BUSINESS

Food Entrepreneurship THIS DEGREE IS DESIGNED TO PROVIDE ESSENTIAL SKILLS AND INFORMATION FOR FOOD PURVEYORS AND ENTREPRENEURS, HELPING MAKE INFORMED DECISIONS THAT LEAD TO PROFITABLE OUTCOMES. ENTREPRENEURSHIP IS WHERE CLEVER FOOD PRODUCTION STRIKES A HARMONIOUS NOTE WITH MARKETING, SALES AND ULTIMATE BUSINESS SUCCESS.

The Bachelor of Business (Food Entrepreneurship) degree is a three-year program. The course comprises four stages of six-month semesters each and the final stage is taken over 12 months (2 semesters). Each semester is normally 20 to 22 weeks of scheduled classes. Stages 2 and 4 are taken up with Professional Experience to allow students to develop and apply principles and practices through an industry work placement.

CAREER PATHWAYS Food Product Developer, Manager of Food Wholesale / Retail Operations, Small Scale Food Producer, Food Merchandiser, Food Sales Specialist

2015/2016

INTERNATIONAL

PROSPECTUS

“This degree will help graduates to assess opportunities and then turn them into innovative business ventures.” SUSIE CHANT / MASTER OF GASTRONOMY / BUSINESS OWNER / DIVINE CAFÉ

APPROXIMATE SALARY INDICATIONS These salaries are a guide only and may change

Le Cordon Bleu Australia is registered by the

according to region and employment contracts.

Tertiary Education Quality and Standards Agency (TEQSA) as a higher education provider

AUD$42,000

AUD$140,000

and has accredited the program. If you choose to exit this program after two

This guide is referenced from Scontent.mycareer.com.au/salary-centre/ hospitality-travel-tourism/-/australia .

years of successful academic study (including professional experience) you will be awarded an Advanced Diploma of Business (Food Entrepreneurship) CRICOS 076176C (SA)

For more information on these subjects please refer to the Course Outline and Subject Information.

Course Outlines

CORDON

BLEU

AUSTRALIA

LE CORDON BLEU BACHELOR OF BUSINESS (International Hotel Management) STAGE 1: ON CAMPUS (6 MONTHS) Explore 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. SUBJECT / UNITS Kitchen Operations Management Food and Beverage Management Food and Beverage Service

Finance 1

Communication

Housekeeping

Wine Fundamentals

Responsible Service of Alcohol Management Concepts

STAGE 2: PROFESSIONAL EXPERIENCE 1 (6 MONTHS) Your six-month placement with leading hospitality businesses, organised through our Career Services Unit team, enables you to apply your new skills and knowledge in a professional workplace. Professional Experience 1 (Theory) Professional Experience 1 (Practical) STAGE 3: ON CAMPUS (6 MONTHS) Build on the foundations 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

International Hotels and Events

Finance 2

Rooms Division Management

Human Resource Management

Management Information

The Hospitality Experience

Systems

STAGE 4: PROFESSIONAL EXPERIENCE 2 (6 MONTHS) Your second placement, organised again by our Career Services Unit team, consolidates your new skills and knowledge while providing opportunity for strategic analysis. Professional Experience 2 (Theory) Professional Experience 2 (Practical) STAGE 5: ON CAMPUS (12 MONTHS) Critically analyse 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 Advanced Marketing

Strategic Management

Leadership and Management

Quality Service Management

in Action

Strategies In Globalised

Entrepreneurship and

Hospitality

Business Management

Decision Making For Managers

Hospitality Business Law

2015/2016

INTERNATIONAL

PROSPECTUS

LE CORDON BLEU BACHELOR OF BUSINESS (International Restaurant Management)

LE CORDON BLEU BACHELOR OF BUSINESS (Food Entrepreneurship)

STAGE 1: ON CAMPUS (6 MONTHS)

Gain the essential knowledge and skills for success in restaurant

Evaluate a crucial set of food industry and management concepts

management. Beyond instruction in commercial kitchen operations and

in your first six months of study. Explore the fundamentals of wine

food and beverage service, be introduced to the fundamentals of wine.

and gastronomic practice as you learn advanced communication skills

Understand restaurant business operations while learning sophisticated

and financial principles.

communication skills, revenue control techniques and financial reporting.

SUBJECT / UNITS

Fundamentals of

Food and Beverage

Kitchen Operations Management Finance 1

Gastronomic Practice

Management

Food and Beverage Service

Industry Workshop

Food Production

Finance 1

Communication

Responsible Service of Alcohol

Communication

Industry Workshop

Wine Fundamentals

Management Concepts

Wine Fundamentals

Management Concepts

Food and Beverage Management STAGE 2: PROFESSIONAL EXPERIENCE 1 (6 MONTHS) STAGE 2: PROFESSIONAL EXPERIENCE 1 (6 MONTHS)

Apply your newly acquired skills and knowledge during your six-month

Le Cordon Bleuâ&#x20AC;&#x2122;s superb integration with the restaurant industry allows you

placement with leading businesses, organised through our Career Services

to experience the reality of the contemporary workplace. Your placement

Unit team.

is organised through our Career Services Unit team. Professional Experience 1 (Theory)

Professional Experience 1 (Theory) Professional Experience 1 (Practical)

Professional Experience 1 (Practical) STAGE 3: ON CAMPUS (6 MONTHS) STAGE 3: ON CAMPUS (6 MONTHS)

Focus on the ever-changing nature of food product development,

Discover the advanced aspects of managing a restaurant business.

merchandising and marketing upon returning to campus for your next

Be introduced to key principles of human resource management, customer-

six-month study component. Learn about key human resource management

centred marketing and specific finance and accountancy practices for

principles and accounting practices in food related businesses.

restaurant operations.

SUBJECT / UNITS

Introduction To Marketing

Food Quality Management

Introduction To Marketing

Restaurant Concepts and

Finance 2

Food Production: Product

Finance 2

Management

Human Resource Management

Development

Human Resource Management

Food Quality Management

Professional Gastronomic

Food Merchandising

The Hospitality Experience

Culinary Practice

Practice

STAGE 4: PROFESSIONAL EXPERIENCE 2 (6 MONTHS)

Your second placement, organised again by our Career Services Unit team,

consolidates your new skills and knowledge while providing opportunity for

strategic analysis.

Professional Experience 2 (Theory)

Professional Experience 2 (Practical)

STAGE 5: ON CAMPUS (12 MONTHS)

Examine contemporary approaches to organisational leadership and

Strategic management concepts, ethical approaches to food and wine

strategic management. Consider essential business demands such as risk

businesses and entrepreneurial management skills come to the fore in your

management planning, advanced marketing strategies and hospitality

final 12 months of study. Simulated business environments and situations

business law. Quality service management that focuses on delivering

allow you to apply strategic managerial skills.

superior performance and value to customers is a vital ingredient to your success while you exercise your creative skills in entrepreneurship. SUBJECT / UNITS

SUBJECT / UNITS Advanced Marketing

Strategic Management

Leadership and Management In

Ethical Food and Wine Business

Advanced Marketing

Strategic Management

Action

Quality Service Management

Leadership and Management

Quality Service Management

Hospitality Business Law

Food and Wine Philosophy

In Action

Decision Making For Managers

Entrepreneurship and Business

Hospitality Business Law

Food and Wine Philosophy

Management

Entrepreneurship and Business Management

CORDON

BLEU

AUSTRALIA

LE CORDON BLEU

Master of International Hospitality Management AIM HIGH AND EXPAND YOUR INTERNATIONAL CAREER OPPORTUNITIES. OUR TWO-YEAR MASTERS DEGREE IS YOUR PASSPORT TO GREATER POSSIBILITIES IN INTERNATIONAL HOSPITALITY MANAGEMENT. DEVELOP YOUR SKILLS IN MANAGEMENT, FINANCE

GRADUATE CERTIFICATE IN INTERNATIONAL HOSPITALITY MANAGEMENT CRICROS 051378K

YEAR 1 COURSES UNDERTAKEN WITHIN THE FIRST YEAR OF STUDY INCLUDE:

This certificate comprises four courses over

Service Quality Management

six months of full-time study or one year of

Global Business Environment

part-time study.

People Organisations and Leadership

Service Quality Management Global Business Environment People Organisations and Leadership Accounting for Management

AND OPERATIONS TO POSITION

Accounting for Management Marketing Management Risk and Contingency Management Managing Hospitality in the International Context Research and Business Decision Making

YOURSELF FOR A SUCCESSFUL CAREER AT AN EXECUTIVE LEVEL. Benefit from a strong global perspective on general management and leadership skills.

GRADUATE DIPLOMA IN INTERNATIONAL HOSPITALITY MANAGEMENT CRICROS 051377M

COURSES UNDERTAKEN WITHIN THE SECOND YEAR OF STUDY INCLUDE:

By coupling Le Cordon Bleu’s international

This Diploma comprises eight courses over

culinary education prestige with the University

one year of full-time study or two years of

Strategic Principles

of South Australia’s excellent academic delivery,

part-time study.

Successful Hospitality Project Design

this Masters program represents a qualification carefully designed to meet the current demands of the international hospitality industry.

Service Quality Management Global Business Environment

Applied Hospitality Management Hospitality Industry Experience (six months)

People Organisations and Leadership

This program is registered on the TEQSA

While Le Cordon Bleu is the registered training

Accounting for Management

National Register. At the time of print, the

provider, the program is delivered by our delivery

Marketing Management

program was accredited, pending renewal

partner, the University of South Australia, on

Risk and Contingency Management

with TEQSA.

campus at the City West Campus in Adelaide.

Managing Hospitality in the International Context Research and Business Decision Making

YEAR 2

2015/2016

INTERNATIONAL

PROSPECTUS

Campus On campus Adelaide

“When I was thinking of doing a Master’s in Hospitality, I knew Le Cordon Bleu would be the one”

Entry Requirement IELTS 6.5 Duration 2 years full time CRICOS 051375B

NILS HULLERMANN / MASTER OF INTERNATIONAL HOSPITALITY MANAGEMENT

ADMISSIONS

FEE-HELP

Le Cordon Bleu Australia is registered on

The Masters program is delivered on a full-time

Eligible Australian citizens can access FEE-HELP

the Tertiary Education Quality and Standards

basis over two years, although Australian residents

for all or part of their tuition fees. Access to

Agency (TEQSA) National Register to deliver

can complete it part-time over three years. The

FEE-HELP is subject to confirmation by the

Higher Education programs. This program

course can be commenced in January and July

Australian government.

is accredited by TEQSA to ensure compliance

each year, and the academic year comprises

with the Australian Qualifications Framework

four terms of 11 weeks, which includes six

and therefore is also registered on the TEQSA

months’ hospitality industry experience. Students

National Register.

are assessed by a combination of examinations, tests, essays, reflective journals, reports, projects, written assignments, oral presentations, classroom

CAREER PATHWAYS:

discussions and activities.

Maitre D’hotel, Events Manager, Human Resources Manager

APPROXIMATE SALARY INDICATIONS AUD$250,000

Degree in a related discipline or four years’ relevant business or hospitality experience, and proficiency of Academic IELTS 6.5 is required

MASTER OF INTERNATIONAL HOSPITALITY MANAGEMENT (24 MONTHS) Graduate Certificate in International Hospitality Management / Graduate Diploma in International Hospitality Management / Master of International

AUD$40,000

To apply to this course you require a Bachelor

expertise at management level. English language

General Manager, Business Development Manager, Rooms, Division Manager,

ENTRY CRITERIA

Hospitality Management / Hospitality Industry

for this course, with no band score of less than 6.

DELIVERY PARTNER University of South Australia (UniSA) City West Campus, North Terrace Adelaide SA 5006 www.unisa.edu.au CRICOS Provider No: 00121B

-- Stage 1 - Academic Study -- Stage 2 - Academic Study These salaries are a guide only and may change

-- Stage 3 - Academic Study

according to region and employment contracts.

-- Stage 4 - Professional Experience

This guide is referenced from: content.mycareer.com.au/salary-centre/ hospitality-travel-tourism/-/australia.

STAGE 1

STAGE 2

STAGE 3

STAGE 4

6 months

CORDON

BLEU

AUSTRALIA

Online course

LE CORDON BLEU

Master of Gastronomic Tourism INVEST IN YOUR PASSION FOR

Experience a broad range of topics from

GASTRONOMY AND TOURISM

a multidisciplinary approach, embracing

WITH OUR ONLINE GRADUATE PROGRAM AIMED AT THOSE WISHING TO BE INVOLVED IN THE EXCITING WORLD OF FOOD AND WINE TOURISM. BECOME AN INNOVATOR, ENRICH YOUR

humanities, social sciences and business and communication; from gastronomic history and taste cultures to event planning, design and management, food writing to innovative marketing for tourism experiences.

CAREER PATHWAYS Professional Food Writer, Cellar Door Manager, Food & Wine Entrepreneur, Food & Wine Tourism Policy Advisor, Food Trail Operator, Tour Guide Operator, Manager in sustainable food and wine production, Marketing Consultant, Food and/or wine festival organizer.

Le Cordon Bleu has partnered with Southern Cross University, a leading provider of distance

AND LOCAL FOODWAYS, HELP

in tourism and hospitality education, to offer

LE CORDON BLEU MASTER OF GASTRONOMIC TOURISM (24 MONTHS)

REVITALISE AND BUILD REGIONAL

this unique degree. All units are delivered fully

-- Stage 1 - Graduate Certificate in

UNDERSTANDING OF TRADITIONAL

FOOD CULTURES, GAIN INSIGHTS INTO THE ECONOMIC AND SOCIAL IMPACTS OF TOURISM AND ADOPT A MORE CRITICAL APPROACH TO EATING AND DRINKING.

education (online learning) with extensive undergraduate and postgraduate offerings

online using the interactive, easy-to-navigate MySCU virtual learning environment.

Gastronomic Tourism -- Stage 2 - Graduate Diploma in Gastronomic Tourism

While the program ultimately leads to the postgraduate degree of Le Cordon Bleu Master of Gastronomic Tourism, units are also offered

STAGE 1

STAGE 2

6 months

15 months

for single unit entry and qualifications are awarded at various stages of completion, ideal

MASTER OF GASTRONOMIC TOURISM 24 months

for professional development or changing careers. From 2015 an optional internship will be

APPROXIMATE SALARY INDICATIONS

available as part of this program. AUD$42,000

AUD$150,000

DELIVERY PARTNER

These salaries are a guide only and may change

Southern Cross University

This guide is referenced from:

www.scu.edu.au

content.mycareer.com.au/salary-centre/

CRICOS Provider: 01241G

hospitality-travel-tourism/-/australia.

according to region and employment contracts.

2015/2016

INTERNATIONAL

PROSPECTUS

Entry Requirement IELTS 6.5 Duration 2 years full time or 4 years part time

ENTRY CRITERIA: -- A Bachelor Degree -- Applications from individuals without relevant qualifications will also be considered, based on relevant expertise and specialist

Students must complete 16 units to complete the full Masters program, which consists 9 core units (Part A), 3 elective units (Part B) and 4 Part C units.

CORE UNITS (PART A)

experience (students accepted on this basis

Events Management

will initially be admitted for the Graduate

Food and Drink in Contemporary Society

Certificate).

Gastronomic Tourism

-- Advanced standing may be granted for previous study and professional experience. -- English language proficiency of Academic

Gastronomy and Communication Tourism and Hospitality Management Principles of Gastronomy

IELTS 6.5 is required for this course,

Research Methods for Tourism and

with no band score below 6.0.

Hospitality Industry Research Project

ADMISSIONS You can commence the program at the start of one of three sessions each year: February, July and November.

(double-weighted unit)

Students must complete 4 Part C units (only if they have not completed a Bachelor degree in a cognate discipline or been granted Advanced Standing based on experience). Sustainable Tourism Tourism and Hospitality Sales and Promotion Facility and Risk Management for Hospitality Operations Food and Beverage Management Special Interest Tourism Coastal and Marine Tourism Tourism in Asia Pacific Production Management for Convention and Events Hospitality: History, Politics and Culture

ELECTIVE UNITS (PART B) Aesthetics of Food and Wine Service Management for Tourism

FEE-HELP

ELECTIVE UNITS (PART C)

and Hospitality

Southern Cross University is registered on the TEQSA National Register and is a self accrediting institution. Registration renewal date is 31 March 2015.

Food and Wine Technology

Southern Cross University and Le Cordon Bleu

Eligible Australian citizens can access FEE-HELP

Food and Wine Writing

jointly assess all applications. Entry will be based

for all or part of their tuition fees.

Marketing

on merit and will be subject to class availability.

Information and Communication Technology

As this program is delivered online, holders of

for Tourism

Australian Student Visas are ineligible to enrol.

EXIT AWARDS

Tourism and Hotel Professional Development

Graduate Certificate in Gastronomic Tourism

Tourism and Hotel Internship

(4 units), Graduate Diploma in Gastronomic

(double-weighted unit)

Tourism (8 units).

CORDON

BLEU

AUSTRALIA

LE CORDON BLEU

Master of Business Administration, International Hotel & Restaurant Management THIS PROGRAM GROOMS YOU

ENTRY CRITERIA:

ADMISSIONS

FOR FUTURE EXECUTIVE ROLES BY

-- You will require a related undergraduate

The course can be commenced in January,

degree from a Le Cordon Bleu program,

April, July or September, and the academic year

plus two years of relevant hospitality industry

comprises four terms of 11 weeks, commencing

experience in a supervisory role; or an

in early January through to mid-December each

undergraduate degree plus two years work

year. The MBA’s 12 courses can be completed

experience, in a supervisory role, with two

in one and a half years of full-time study. Some

references from the place of employment.

courses in this MBA are offered online, which

For direct entry to the Masters degree,

can be completed over three years. Holders of

overseas students must have achieved

an Australian Student Visa must study this course

Your studies begin with a core of strategically

a minimum level of English proficiency of

full time and on campus.

oriented courses, complemented by a range

Academic IELTS 6.5, with no band score

TEACHING THE TYPE OF DYNAMIC AND CREATIVE THINKING REQUIRED TO EXCEL IN TODAY’S HOSPITALITY WORLD.

of hospitality management electives for various types of industry specialisations.

of less than 6. -- In line with the University of South Australia’s policy on course credit, students who have

While Le Cordon Bleu is the registered education

completed relevant postgraduate programs

provider, the program is delivered by our delivery

at appropriate institutions, with a credit

partner, the University of South Australia, on the

or better grade average, can seek status

City West Campus in Adelaide.

(recognition of prior learning) in the relevant

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 Masters subjects, pending assessment by the Program Director. -- Your competency will be assessed through practical and theory examinations, classroom

General Manager, Business Development

and written homework activities, simulated

Manager, Rooms Division Manager, Maitre

training exercises and work performed during

D’hotel, Events Manager, Human Resources

formal industry placements.

Manager.

-- Course credit available.

CAREER PATHWAYS

2015/2016

INTERNATIONAL

PROSPECTUS

“A strong, influential and global alumni network allows graduates to stay in touch throughout their careers and get expert advice, contacts and job opportunities.”

Campus On campus Adelaide Entry Requirement IELTS 6.5 Duration 2 years full time CRICOS 047380F

YAN WU / MASTER OF INTERNATIONAL HOSPITALITY MANAGEMENT

CORE COURSES

MASTER OF INTERNATIONAL HOSPITALITY MANAGEMENT (24 MONTHS)

All seven must be completed. Course Name

Credit Points

Leadership Dynamics

Certificate International Hospitality Management

4.5

/ Master of Business Administration International Hotel & Restaurant Management

Contemporary Management Skills

4.5

Creative and Accountable Marketing

4.5

Leading and Managing People

4.5

Accounting for Decision Making

4.5

Competitive Strategy

4.5

Managerial Economics

4.5

ELECTIVE COURSES

APPROXIMATE SALARY INDICATIONS AUD$42,000

AUD$250,000

These salaries are a guide only and may change

-- Stage 1 - Academic Study (Exit point only)

according to region and employment contracts.

-- Stage 2 - Academic Study

This guide is referenced from: content.mycareer.com.au/salary-centre/

STAGE 1 6 months

STAGE 2

hospitality-travel-tourism/-/australia.

12 months

22.5 units can be selected from the courses below

DELIVERY PARTNER

Managing Hospitality in the

University of South Australia (UniSA)

International context

4.5

City West Campus, North Terrace

Service Quality Management

4.5

Adelaide SA 5006

Data Analysis for Hospitality Managers 4.5

www.unisa.edu.au

Risk and Contingency Management

CRICOS Provider No: 00121B

4.5

Applied Hospitality Management

This program is registered on the TEQSA National Register. At the time of print, the program was accredited, pending renewal with TEQSA. Le Cordon Bleu Australia is registered on the Tertiary Education Quality and Standards Agency (TEQSA) National Register to deliver Higher Education programs. This program is accredited by TEQSA to ensure compliance with the Australian Qualifications Framework and therefore is also registered on the TEQSA National Register. 49

CORDON

BLEU

AUSTRALIA

Delivery Partners TAFE NSW NORTHERN SYDNEY

TAFE SA REGENCY

INSTITUTE, RYDE COLLEGE

INTERNATIONAL CENTRE

While Le Cordon Bleu Australia Pty Ltd is the registered education provider,

Although Le Cordon Bleu Australia Pty Ltd is the registered education

the Bachelor and Culinary degrees in Sydney are delivered in association

provider, the Bachelor degrees and Culinary programs are delivered

with Northern Sydney Institute, Ryde College.

in association with the Regency International Centre for Hospitality,

TAFE NSW Northern Sydney Institute, Ryde College 250 Blaxland Road Ryde NSW 2117

TAFE SA Regency International Centre

www.nsi.tafensw.edu.au

137 Days Road, Regency Park SA 5010

CRICOS Provider No: 00591E

www.tafesa.edu.au

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)

Leisure and Food Studies.

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 Accommodation assistance A career adviser Student clubs and Association Cafeteria Electronic banking facilities (ATM) Disability support A restaurant and function centre Specific Le Cordon Bleu culinary teaching kitchens Learning support â&#x20AC;&#x201C; language programs for people for whom English is a second language

2015/2016

INTERNATIONAL

PROSPECTUS

UNIVERSITY OF SOUTH AUSTRALIA

HOLMESGLEN

Courses from the Le Cordon Bleu Bachelor of Business and Masters degrees

In the heart of the bayside region of Melbourne, Holmesglen's Moorabbin

are delivered at the University of South Australia – leaders in hospitality and

campus provides vocational education and training to over 10,000 students

business management education.

per year. Offering spacious outdoor areas, the Moorabbin campus is a hive

University of South Australia (UniSA)

of activity.

City West Campus, North Terrace Adelaide SA 5006

Holmesglen

www.unisa.edu.au

Moorabbin Campus, 488 South Road

CRICOS Provider No: 00121B

Moorabbin, Victoria 3189

Facilities and services The University Library offers first-class business and management learning

www.holmesglen.edu.au CRICOS Provider No: 00012G

resources with a dedicated liaison librarian. It provides texts, journals,

Facilities, equipment and support services

periodicals, magazines and access to online databases and

Over the past few years, Holmesglen has invested around $25 million in

information services.

the refurbishment and expansion of the campus, providing modern, attractive

Computer Help Desk

and comfortable facilities.

Computing Pools

Student counsellors re. welfare (emotional/psychological)

Learning Services

Crisis assessment team (CAT)

Library

Disability support

Students Association

On-campus medical centre (domestic students bulk-billed)

Unisafe, Security Services – Personal Safety on Campus

Student accommodation referral service Employment service: part-time employment register

SOUTHERN CROSS UNIVERSITY LE CORDON BLEU MASTER OF GASTRONOMIC TOURISM (ONLINE) A pioneer with over 20 years’ experience in tourism education in Australia and a leading provider of interactive distance education (online learning),

International student support: Cultural issues Acclimatisation Dedicated int’l. student counsellor Recreation and activities on/off campus: Incl. intra- and interstate trips (subsidised by Holmesglen)

Southern Cross University offers extensive undergraduate and postgraduate offerings in tourism and hospitality education. The School of Business and Tourism enjoys long-standing 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 5589 3179 Email: tourline@scu.edu.au www.scu.edu.au CRICOS Provider: 01241G

CORDON

BLEU

AUSTRALIA

LE CORDON BLEU

School Locations LE CORDON BLEU PARIS

LE CORDON BLEU KOBE

LE CORDON BLEU MEXICO

LE CORDON BLEU MALAYSIA

8, rue Léon Delhomme

6-7F, The 45th building, 45

Universidad Anáhuac del Sur

Sunway University

75015 Paris, France

Harimamachi, Chuo-Ku, Kobe,

Avenida de las Torres # 131,

No.2A, Jalan Universiti, Bandar

T: +33 (0)1 53 68 22 50

Hyogo, 650-0036, Japan

Col. Olivar de los Padres

Sunway,

F: +33 (0)1 48 56 03 96

T: +81 78 393 8221

C.P. 01780, Del. Álvaro Obregón,

46150 Petaling Jaya, Selangor DE,

paris@cordonbleu.edu

F: +81 78 393 8222

México, D.F.

Malaysia

kobe@cordonbleu.edu

T: +52 55 5628 8800

T: +603 5632 1188

F: +52 55 5628 8837

F: +603 5631 1133

mexico@cordonbleu.edu

malaysia@cordonbleu.edu

LE CORDON BLEU LONDON 15 Bloomsbury Square

LE CORDON BLEU KOREA

London WC1A 2LS

7th Floor, Social Education Bldg.,

United Kingdom

Sookmyung Women’s University,

LE CORDON BLEU PERU

LE CORDON BLEU THAILAND

T: +44 (0) 207 400 3900

Cheongparo 47gil 100, Yongsan-gu,

Av. Nuñez de Balboa 530

946 The Dusit Thani Building

F: +44 (0) 207 400 3901

Seoul, 140-742, Republic of Korea

Miraflores, Lima 18, Peru

Rama IV Road, Silom

london@cordonbleu.edu

T: +82 2 719 6961

T: +51 1 242 8222

Bangrak, Bangkok

F: +82 2 719 7569

F: +51 1 242 9209

10500 Thailand

korea@cordonbleu.edu

peru@cordonbleu.edu

T: +66 2 2318312

Ctra. Pozuelo-Majadahonda

LE CORDON BLEU INC.

LE CORDON BLEU AUSTRALIA

Km. 1,800

Le Cordon Bleu, Inc.

Days Road, Regency Park,

Pozuelo de Alarcón, 28223

One Bridge Plaza N

South Australia,

Madrid, Spain

Suite 275

5010 Australia

T: +34 91 715 10 46

Fort Lee, NJ USA 07024

T: +61 8 8346 3700

F: +34 91 351 87 33

Tel: +1 201 490 - 1067

F: +61 8 8346 3755

madrid@cordonbleu.edu

info@cordonbleu.edu

australia@cordonbleu.edu

No:13,

LE CORDON BLEU

LE CORDON BLEU MEXICO

Le Cordon Bleu Sydney Culinary Arts

Istanbul, Turkey

INTERNATIONAL BV

Universidad Anáhuac Norte

Institute

Herengracht 28

Av. Lomas Anáhuac s/n., Lomas

Northern Sydney Institute, Ryde

1015 BL Amsterdam

Anáhuac

College Building A, 250 Blaxland

The Netherlands

México C.P. 52786, México

Road, Ryde NSW 2112

T: +31 20 661 6592

T: +52 55 5627 0210

T: +61 2 8878 3100

F: +31 20 661 6593

ext. 7132 / 7813

F: +61 2 8878 3199

amsterdam@cordonbleu.edu

F: +52 55 5627 0210 ext.8724

australia@cordonbleu.edu

LE CORDON BLEU MADRID

F: +66 2 2318121

Universidad Francisco de Vitoria

mexico@cordonbleu.edu LE CORDON BLEU LIBAN

Le Cordon Bleu Melbourne Culinary

Rectorat B.P. 446

LE CORDON BLEU OTTAWA

Arts Institute

USEK University – Kaslik

453 Laurier Avenue East

Holmesglen

Jounieh – Lebanon

Ottawa, Ontario, K1N 6R4, Canada

Moorabbin Campus, 488 South

T: +961 9640 664/665

T: +1 613 236 CHEF(2433)

Road Moorabbin, Victoria 3189

F: +961 9642 333

Toll free +1 888 289 6302

T: +61 3 9209 5938

liban@cordonbleu.edu

F: +1 613 236 2460

australia@cordonbleu.edu

Restaurant line +1 613 236 2499 LE CORDON BLEU TOKYO

ottawa@cordonbleu.edu

NEW ZEALAND

ROOB-1, 28-13 Sarugaku-Cho, Shibuya-Ku, Tokyo,

LE CORDON BLEU INDIA

Private Bag 999045, Manners

150-0033, Japan

Le Cordon Bleu Center,

St Central, Wellington, 6142

T: +81 3 5489 0141

G D Goenka University

New Zealand

F: +81 3 5489 0145

G D Goenka Education City

T: +64 (0)4 4729800

tokyo@cordonbleu.edu

Sohna Gurgaon Road

F: +64 (0)4 4729805

Sohna, Haryana India

info@lecordonbleu.co.nz

T: +91 8800992022   lcb@gdgoenka.ac.in

LE CORDON BLEU

thailand@cordonbleu.edu LE CORDON BLEU ISTANBUL Özyeğin University Çekmeköy Campus Nişantepe Mevkii, Orman Sokak, Alemdağ, Çekmeköy 34794 T: +90 216 564 9000 F: +90 216 564 9372 istanbul@cordonbleu.edu LE CORDON BLEU CHINA 2F, Building 1, No. 1458 Pu Dong Nan Road, Shanghai, China 200122 T: 86 400 118 1895 F: 86 21 6520 1011 shanghai@cordonbleu.edu LE CORDON BLEU NKUHT No.1, Songhe Rd., Xiaogang Dist., Kaohsiung City, Taiwan 812, Tel: 886 2 7725-3600 / 886 975226418 Fax: 886 2 7725-3606 taiwan@cordonbleu.edu LE CORDON BLEU MING TAI No. 91, Lai Yuan Road, Wu Feng District, Taichung, Taiwan 41345 Tel: 886 2 7725-3600 / 886 975226418 Fax: 886 2 7725-3606 taiwan@cordonbleu.edu

2015/2016

INTERNATIONAL

PROSPECTUS

LE CORDON BLEU

Enrolment Enquiries Oceania

South Asia

North Asia

AUSTRALIA

INDIA

CHINA

Days Road, Regency Park, South

Mumbai Office

2F, Building 1, No. 1458 Pu Dong

Australia,

Level 3, Neo Vikram

Nan Road, Shanghai, China 200122

5010 Australia

Above Audi Showroom

T: 86 400 118 1895

T: +61 8 8348 3000

New link Road

F: 86 21 6520 1011

F: +61 8 8346 3755

Andheri (West)

chinahub@cordonbleu.edu

australia@cordonbleu.edu

Mumbai-400 053 M: + 91 99300 85209

NEW ZEALAND

TAIWAN

+ 91 98198 78173

4F, No. 200, Sec. 1, Keelung Road, Taipei 110, Taiwan

Level 2, 54 Cuba Street, Te Aro Wellington 6011, New Zealand

Gurgaon Office

Tel: 886 2 7725-3600 /

T: +64 (0)4 4729800

Suite 2031,Corporate Edge

886 975226418

F: +64 (0)4 4729805

Building No.5, Tower C, Level 20

Fax: 886 2 7725-3606

nz@cordonbleu.edu

DLF Epitome, Phase III,

South East Asia

DLF Cyber City, Gurgaon-122002

KOREA

M : +91 9953863747

Suite 1214 East, 322 Teheranro

india@cordonbleu.edu

Gangnam-gu, Seoul 135-918, Korea T: +82 2 6204 5775

THAILAND & VIETNAM

F: +82 2 2183 0583

Level 8, Zuellig House

koreahub@cordonbleu.edu

1 Silom Road, Bangrak Bangkok Thailand 10500 T: +66 (0) 2231 8312 F: +66 (0) 2231 8121 thailandhub@cordonbleu.edu INDONESIA Wisma 46 Kota BNI Jln. Jend Sudirman Kav. 1 Jakarta. 10220 Indonesia T: +62811 900 421 F: +62811 110 5268 indonesiahub@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): www.lecordonbleu.com.au/adelaide/policies/en (ADMISSIONS PROCEDURES): www.lecordonbleu.com.au/adelaide/how-to-apply/en SYDNEY (FEES, CONDITIONS & REFUNDS POLICY): www.lecordonbleu.com.au/sydney/policies/en (ADMISSIONS PROCEDURES): www.lecordonbleu.com.au/sydney/apply/en POLICIES & PROCEDURES RELATING TO ALL PROGRAMS CAN BE ACCESSED VIA: www.lecordonbleu.com.au/policies Current tuition fees and other course-related costs are published on the Application Forms. 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 www.internationaleducation.gov.au/Regulatory-Information/ Documents/ESOSFrameworkfactsheetfinaldraft9May2014(2).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.