Le Cordon Bleu - Prospectus - 2011 by mj education

LE CORDON BLEU

2011 Prospectus

History & Welcome

Why Le Cordon Bleu Australia?

21 Le Cordon Bleu Bachelor Degree in Culinary Management

Le Cordon Bleu Qualifications

23 Le Cordon Bleu Culinary Arts Courses

Le Cordon Bleu Course Structures

35 English Language Providers

Le Cordon Bleu Masters Degrees

37 Living in Adelaide, Sydney & Melbourne

10 Le Cordon Bleu Masters Delivery Partner

43 Industry Placement

11 Le Cordon Bleu Bachelor of Business Degrees

45 Le Cordon Bleu Alumni

20 Le Cordon Bleu Bachelor Degree Delivery Partners

47 Admission Procedures & Payment Details

44 Le Cordon Bleu Student and Graduate Map 46 Le Cordon Bleu Career Pathway Options 48 Fees, Refunds & Conditions Policy 49 Le Cordon Bleu International Addresses

The origin of the expression “Cordon Bleu” comes from the 1578 Foundation of the Order of Knights of the Holy Spirit. The members of the order wore a medal suspended on a blue ribbon and their spectacular feasts became legendary. The expression “Cordon Bleu” was then later applied to mean an outstanding Chef.

WELCOME Le Cordon Bleu, one of the world’s most prominent organisations dedicated to culinary, hospitality and tourism education, was founded in Paris in 1895. Today, Le Cordon Bleu has a presence in 15 countries with some 35 international schools located in North America, France, Great Britain, Japan, Korea, Thailand, Malaysia, Australia, the Middle East and South America. The schools are attended by more than 23,000 students yearly from 75 different nations. Building on a tradition of excellence, Le Cordon Bleu is committed to the development of innovation and best practices in gastronomy, hospitality and management. Le Cordon Bleu honours its commitment through an expanding international network of teaching, learning and research, conducted in conjunction with product and service development, and associated promotions. While an independent entity, Le Cordon Bleu also works collaboratively with industry, training and university partners to further ensure rigour, relevance and exemplary enterprise. Over recent years, under the strong influence and direction of Mr. Cointreau, Le Cordon Bleu’s reputation for setting new benchmarks has extended from the culinary to an exceptional range of business programs. The Bachelor of Business and Masters Degrees, with their focus on academic rigour and real-world practice, proudly take their place among them. Through established relationships with prestigious universities, Le Cordon Bleu has positioned its suite of undergraduate and postgraduate awards to a niche and growing hospitality industry market sector – international hospitality, hotel management, restaurant business and gastronomy. Le Cordon Bleu has combined innovation and tradition to offer a range of entrepreneurial hospitality management degrees with its graduates becoming part of a great tradition of excellence in hospitality education, with credentials that set them apart from the competition in a demanding and ever-changing professional environment.

André J. Cointreau President, Le Cordon Bleu

Why Le Cordon Bleu Australia? Le Cordon Bleu now offers programs ranging from culinary initiation to university curricula in food and beverage, hospitality and tourism management. Consequently, Le Cordon Bleu issues a range of qualifications including Certificates, Diplomas, and Bachelor Degrees and MBAâ&#x20AC;&#x2122;s across 3 cities in Australia including Sydney, Melbourne and Adelaide. Graduates from Le Cordon Bleu schools enjoy a major competitive edge over their colleagues as they compete for the world's best jobs. Whether it's in international hospitality, hotel management or the world's best restaurants, Australia is the country in which to train. Le Cordon Bleu retains only the highest-qualified academic staff whose many years of leadership in hotel and hospitality management reflect a deep understanding of the challenges faced with a career in this exciting industry. The Sydney School employs rigorously screened and highly qualified chefs and judges whose years of trade and management experience turn a class into a training workplace from day one. Our long-established approach to training is supported by state-of-the-art facilities. Students step into world class kitchens and experience the discipline required to craft the finest cuisines. Classes use live video recording and LCD screens to perfect their techniques, working in a team environment preparing the students for the very best restaurants.

In the culinary arts, the Sydney School offers both Australian and French-associated qualifications. This provides graduates with a special competitive edge among those whose appreciation of the finest wine and food arises from their deep understanding of the contribution that France has made to gastronomy in centuries past. Many of our graduates spend part or all of their subsequent careers in Europe, and France remains a highly desirable place to work. For the first time students have the option of studying a Bachelor of Business Degree in International Restaurant Management at the Sydney School. In Melbourne, a Bachelor Degree and Associate Degree in Culinary Management is offered for self-driven individuals with the strength of character and aspiration to lead and create their own destiny. Our Adelaide School offers studies at Bachelor and Master's Degree level â&#x20AC;&#x201C; opening the door to fast-track career development anywhere in the world. Among today's dynamic young leaders in international hospitality are many whose rapid management progression has been due to investing a few rewarding years with Le Cordon Bleu. Only Le Cordon Bleu Australia can offer the full suite of educational qualifications from Certificates to Masters Degrees... come study with us.

Le Cordon Bleu Qualifications Within Australia, Le Cordon Bleu’s prestigious qualifications in culinary arts and hospitality management enable graduates with the right blend of passion, drive and commitment to reach the top of their profession. There are two streams of qualifications at Le Cordon Bleu Australia as listed below. HOSPITALITY MANAGEMENT Le Cordon Bleu Australia is dedicated to equipping students with the skills and knowledge to be an effective leader in this fast growing industry sector. The focus of these distinctive degrees is business management, specifically geared to the international tourism and hospitality industry. • Advanced Diploma of Professional Culinary Management. • Bachelor of Business (Culinary Management). • Bachelor of Business (International Hotel Management). • Bachelor of Business (International Restaurant Management). • Master of Business Administration (International Hotel and Restaurant Management). • Master in International Hospitality Management.

CULINARY ARTS Graduates of Le Cordon Bleu become part of a culinary tradition of excellence. • Le Cordon Bleu Diplôme de Cuisine. • Le Cordon Bleu Diplôme de Pâtisserie. • Le Cordon Bleu Grand Diplôme.

Le Cordon Bleu Course Structures

MASTERS DEGREES

Le Cordon Bleu Masters Degrees Combining tradition with innovation, the Le Cordon Bleu Masters degrees are setting new benchmarks in the industry by training today’s hospitality managers to meet the challenges of tomorrow. • Master of Business Administration – International Hotel and Restaurant Management. • Master of International Hospitality Management. There are bright futures for those who aspire to be part of this exciting industry. Be it finance, human resources or marketing, there always will be a demand for your skills. These Le Cordon Bleu Masters degrees stand apart from the generic postgraduate business awards. Every aspect of each program is focused specifically on the hospitality industry.

These postgraduate programs developed in association with prestigious universities, deliver rich course content, exposing students to the various challenges that today’s hospitality managers face. Upon graduation, students are equipped with industry knowledge and skills usually held by those with many years’ experience. Our academic partner, The University of South Australia, delivers the Masters programs. They provide senior hospitality managers with the ability to obtain a coveted dual-badged Le Cordon Bleu – University of South Australia – qualification.

Le Cordon Bleu

Master of Business Administration – International Hotel & Restaurant Management COURSE CODE: 047380F

The Le Cordon Bleu Master of Business Administration (MBA), International Hotel and Restaurant Management, is a one-and-a-half-year program. It is specifically designed to prepare students for working at middle-management level in the hospitality industry or allied industries, to be a future senior or corporate manager in an international hotel, resort, hospitality or restaurant business. The program exposes students to rich, industry focused content providing aspiring professionals with collaborative teamwork skills and a broad global perspective. It positions future executives for a career at demanding levels of management using the creative thinking required by today’s leading international hotels, resorts or restaurants. Studies begin with a core of strategically oriented courses complemented by a range of hospitality management electives that allow for industry or functional study specialisation. ENTRY CRITERIA • A related undergraduate degree from a Le Cordon Bleu program, plus one year of relevant hospitality industry experience in a supervisory role, can be used to apply to enrol directly into the Le Cordon Bleu MBA; or • An undergraduate degree plus two years work experience, in a supervisory role, with 2 references from the supervisory employment, can be used to apply to enrol in the Le Cordon Bleu MBA.

18 Months Academic Study

Master of Business Administration

DURATION: ONE AND A HALF YEARS FULL TIME PROGRAM.

DURATION The Le Cordon Bleu MBA can be completed in one and a half years of full-time study. Some courses of the MBA are also offered online which can be completed over three years, requiring the completion of 12 courses (each of which has a value of 4.5 units) totalling 54 points. Holders of an Australian student visa must study full time. The academic year comprises four terms of 11 weeks commencing in early January through to mid-December each year. COMMENCEMENT PERIODS January, April, July, September. ENGLISH LANGUAGE PROFICIENCY All courses are taught in English. For direct entry to the Masters degree, students joining from overseas will need to have achieved a minimum level of English proficiency of Academic IELTS 6.5, with no band score of less than 6. ARTICULATION AND COURSE RECOGNITION In line with the University of South Australia’s policy on course credit, students who have completed appropriate postgraduate programs at appropriate institutions, with a credit or better grade average, can seek status (recognition of prior learning) in the relevant Le Cordon Bleu Masters subjects, pending assessment by the Program Director. EDUCATIONAL PROVIDERS While Le Cordon Bleu Australia Pty Ltd is the registered education provider, the program is delivered in association with the University of South Australia. The Le Cordon Bleu Master’s program is conducted on the University’s City West Campus. University of South Australia City West Campus, North Terrace Adelaide, South Australia, Australia 5006 www.business.unisa.edu.au/management/lecordonbleu CRICOS Provider No: 00121B Some courses in the nested awards are available online.

COURSES Leadership Dynamics Provides an overview of the roles, processes and personal behaviours necessary for successful functioning and problem solving as leaders of work groups within complex enterprises.

Contemporary Management Perspectives Provides an introduction to systems theory, systems thinking and organisations; strategy concepts, strategic management, risk management and leadership; external, industry and internal environments; globalisation, drivers and impacts; ethical issues.

Creative and Accountable Marketing Provides a sound overview of the role of the marketing function and marketing thinking, appropriate to contemporary organisations.

Leading and Managing People Provides strategies for maximising the human resource contribution from all employees to sustain their organisation’s competitive advantage.

Accounting for Decision Making Provides students with the skills and knowledge to be able to use accounting information to improve their performance as managers.

Competitive Strategy Introduces strategic management and the concept of strategy, as well as an historical overview of strategic management, a model of the strategic management process, strategic planning and strategic thinking, defining the business, strategic intent, vision and goals, stakeholder analysis, ethics and corporate social responsibility.

Managing Hospitality in the International Context Provides an overview of the international hospitality sector and explores the key factors and trends that influence hotel and hospitality managers’ decisionmaking and methods.

NESTED AWARD Le Cordon Bleu Graduate Certificate in International Hospitality Management is a nested award in the MBA program and constitutes two Core and two Elective courses, as detailed below. CORE COURSES – ALL SIX • Leadership Dynamics • Contemporary Management Perspectives • Creative and Accountable Marketing • Leading and Managing People • Accounting for Decision Making • Competitive Strategy ELECTIVE COURSES – ANY SIX • Managing Hospitality in the International Context • Service Quality Management (Hospitality) • Data Analysis for Hospitality Managers • Risk and Contingency Management (Hospitality) • Applied Hospitality Management • Sustainable Corporate Strategy • Managerial Finance • Managerial Economics • International Business

Service Quality Management (Hospitality) Provides skills to form strategies for organisations to position them as leaders in the development and delivery of service excellence and managing customer value.

Data Analysis for Hospitality Managers Introduces the concepts and methods of statistical analysis with application to facilitate continuous improvement in the hospitality industry.

Risk and Contingency Management (Hospitality) Explores aspects of risk management – from a brief history, through foundation principles of real risk, the differences between strategic and tactical risk, and emerging issues in risk management.

Applied Hospitality Management Provides a leadership/management perspective, demonstrating situational understanding within holistic frameworks through to making business decisions.

Sustainable Corporate Strategy Explores issues dealing with team formation for case studies and the concept of strategy, as well as levels of strategy: enterprise, corporate, business, and functional analysis of a firm and its stakeholder; assessing stakeholder needs, and stakeholder versus shareholder interests.

Managerial Finance Deals with present value concepts, discounted cash flow techniques, risk, required rates of return, debt capacity, cash management, options thinking and strategic investment decisions, financial modelling and spreadsheets, leasing and debtors management.

Managerial Economics Considers the nature and method of economic thinking, demand and supply in a market economy, competition and monopoly, markets and governments, interest rates and the financial system, monetary policy, exchange rates and the economics of growth.

International Business Provides an overview of globalisation, dealing with national differences in political economy, managing differences in culture, and the global trade and investment environment.

Le Cordon Bleu

Master in International Hospitality Management COURSE CODE: 051375B

The two-year Master in International Hospitality Management is targeted at individuals who have an undergraduate degree, but with limited industry experience. The Master in International Hospitality Management is focused on developing general management and leadership capabilities with a hospitality global perspective. Such emphasis is designed to fast track international careers. The Le Cordon Bleu stamp of international prestige is complemented by the academic excellence of the University of South Australia, responsible for developing and delivering the program. ENTRY CRITERIA • Bachelor Degree or four years’ relevant business or hospitality experience and expertise at management level. • English language proficiency to international standard. 6.5 Academic IELTS, with no band score less than 6. 6 Months Academic Study

Graduate Certificate

6 Months Academic Study 6 Months Academic Study

Graduate Diploma

COMMENCEMENT PERIODS January and July. HOSPITALITY INDUSTRY EXPERIENCE – SIX-MONTH PLACEMENT This provides an opportunity to apply and integrate knowledge from diverse discipline areas within the program to a hospitality organisation through a learning experience in a hospitality workplace that applies principles of action-based project management for industry analysis and evaluation. EDUCATIONAL PROVIDER While Le Cordon Bleu Australia Pty Ltd is the registered education provider, the program is delivered in association with the University of South Australia.

Master in International Hospitality Management

6 Months Hospitality Industry Experience

DURATION: COMPRISES 12 COURSES OVER TWO YEARS OR THREE YEARS PART TIME*. *Holders of an Australian Student Visa must study full time.

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DURATION The Masters is delivered on a full-time basis over two years. The academic year comprises four terms of 11 weeks and includes six months’ hospitality industry experience. However, Australian Residents can undertake the program part time over three years.

The Le Cordon Bleu Masters program is conducted at the University’s City West Campus. University of South Australia City West Campus North Terrace Adelaide, South Australia, Australia 5006 www.business.unisa.edu.au/management/lecordonbleu CRICOS Provider No: 00121B

I did my research on postgraduate programs around the globe, and found that Le Cordon Bleu has a worldwide reputation. I particularly liked the course overview of the Master of International Hospitality Management – the subjects matched exactly the Hospitality Industry context that suited my needs. I didn’t want a straight MBA, but rather a higher degree with a Hospitality Industry focus. Nikil Sharma, India – Management Trainee, Sheraton Hotel, Perth Masters of International Hotel Management

COURSES Introduction to Global Hospitality Operations

YEAR 1

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

YEAR 2 • Service Quality Management • Successful Hospitality Project Design • Applied Hospitality Management • Hospitality Industry Experience (six months)

NESTED AWARDS The graduate programs are nested awards within the Master of International Hospitality Management. GRADUATE CERTIFICATE IN INTERNATIONAL HOSPITALITY MANAGEMENT CRICOS COURSE CODE: 051378K Comprises four courses over six months’ full-time study. (One year part time) • Introduction to Global Hospitality Operations • Leading and Managing People • Financial Management • Hospitality Marketing Management GRADUATE DIPLOMA IN INTERNATIONAL HOSPITALITY MANAGEMENT CRICOS COURSE CODE: 051377M Comprises eight courses over one year of full-time study or two years’ study part time. • Introduction to Global Hospitality Operations • Leading and Managing People • Financial Management • Hospitality Marketing Management • Strategic Principles • Managing Hospitality in the International Context • Data Analysis for Hospitality Managers • Risk and Contingency Management

Explores the concept and practice of hospitality management in the context of the global industry and its environment at both a macro and micro level, examining the role, structure and size of the hospitality industry as well as environmental factors and strategies that impact on the hospitality industry.

Leading and Managing People Explores the key factors that influence performance and behaviour in organisations in the hospitality sector from a perspective that draws upon leadership, organisational behaviour and human resources literature.

Financial Management Develops an understanding and ability to analyse and interpret the financial information used in management decision-making within international hospitality firms.

Hospitality Marketing Management Explores the principles of marketing within the international hospitality environment to better understand a strategic marketing approach within the context of service industry operations.

Strategic Principles Establishes a foundation of analysis and understanding of organisation systems and sub-systems and their operation through constant interaction with their environments.

Data Analysis for Hospitality Managers Introduces the concepts and methods of statistical analysis to facilitate continuous improvement in the hospitality industry. Students apply the principles in collecting business data: types of data, sources of data, surveys, sampling methods and questionnaires.

Risk and Contingency Management Explores the important aspects of risk management – from a brief history, through foundation principles of real risk, the differences between strategic and tactical risk and emerging issues in risk management.

Service Quality Management Explores ways to formulate strategies for organisations to position themselves as leaders in the development and delivery of service excellence and managing customer value.

Successful Hospitality Project Design Provides an applied and conceptual framework for the practice of management consulting and an introduction to the philosophical and paradigmatic issues in management research in the hospitality industry.

Applied Hospitality Management Provides opportunities to integrate and apply knowledge and skills from students’ previous courses to a simulation-based hospitality environment. Students will adopt a leadership/management perspective through demonstrating a situational understanding within holistic frameworks, through to making business decisions on the basis of analysis, judgement and creativity.

Hospitality Industry Experience Provides an opportunity to apply and integrate knowledge from diverse discipline areas within the program to a hospitality organisation through a learning experience in a hospitality workplace that uses principles of action-based project management for industry analysis and evaluation.

Masters Delivery Partner

University of South Australia

• Le Cordon Bleu MBA – International Hotel and Restaurant Management • Le Cordon Bleu Masters in International Hospitality Management HOSPITALITY BUSINESS MASTERS PROGRAMS While Le Cordon Bleu Australia Pty Ltd is the registered education provider, the Masters Degree Programs are delivered in association with the University of South Australia. The Le Cordon Bleu Masters Degree Programs are conducted on the University’s City West Campus. University of South Australia (UniSA) City West Campus North Terrace Adelaide, South Australia 5006 www.unisa.edu.au CRICOS Provider No: 00121B UniSA is an international University, with almost half of its students derived from offshore. It is responsible for developing the Le Cordon Bleu Masters Degree programs and offers a comprehensive range of research and coursework award programs in Australia and internationally.

ARTICULATION AND COURSE RECOGNITION In line with the University’s policy on course credit, students who have completed appropriate postgraduate programs at appropriate institutions, with a credit or better assessment, can seek status in the relevant Le Cordon Bleu Masters subjects, pending assessment by the Program Director. TEACHING METHODS The Masters degree programs comprise coursework, project work and research in varying combinations. The sequence of studies begins with a core of strategically oriented courses, complemented by a range of electives that allow for some industry or functional study specialisation. Throughout the program, assignments encourage practical application of program work to workplace and organisational issues. Classes are conducted in seminar and workshop styles, maintaining low staff-to-student ratios and a high degree of interaction and participation. FACILITIES AND SERVICES The Le Cordon Bleu classes are held at the University’s City West Campus on the corner of Liverpool Street and North Terrace, Adelaide. The University Library offers first-class business and management learning resources with a dedicated liaison librarian. It provides texts, journals, periodicals, magazines and access to online databases and information services. University facilities and services include: • Computer Help Desk • Computing Pools • Learning Services • Library • Students Association • Unisafe, Security Services – Personal Safety on Campus. AWARDS The postgraduate award is conferred by the University of South Australia in April and September each year at a ceremony held in Adelaide, South Australia. The parchment awarded to graduates displays the partnership names and logos of Le Cordon Bleu and the University of South Australia. ACCOMMODATION Please refer to Le Cordon Bleu accommodation details provided in the Living In Adelaide chapter in this prospectus. The University of South Australia also can assist with accommodation for international students, featuring residences, colleges, private rental or share arrangements. Please visit the University’s accommodation site: www.studenthousing.unisa.edu.au.

BACHELOR DEGREES

Le Cordon Bleu Bachelor of Business Degrees The Le Cordon Bleu Bachelor degrees are for those with a driving ambition to be the very best, to attain credentials that will set them apart in a demanding and ever-changing professional environment. These prestigious degree programs blend rich European tradition with a unique, contemporary industry approach. This results in a perfect mix of academic and practical training, using the very latest facilities. The world of hospitality awaits youâ&#x20AC;Ś

Le Cordon Bleu

Bachelor of Business Degrees

The key to career success is to combine attitude with ability, translating increasing turnover into profit and to grow the business into a long-term success. That’s where the Le Cordon Bleu Bachelor degrees come in. Designed to equip students with the skills to meet these challenges, they provide: • A high level of academic rigour, recognised internationally by the tourism and hospitality industry. • Hospitality management education and training in the crucial fields of business finance, sales and marketing, information technology and human resource management. • A global understanding of the factors that influence the hospitality and tourism industry, particularly as they relate to the specialist degree undertaken. • A unique focus on the concept of hospitality and critical analysis of management styles and practices. Le Cordon Bleu degree students come from many countries and backgrounds, but share a common dream. They see their investment in the Le Cordon Bleu Degree as the key to achieving success in the international corporate hospitality and tourism industry. Le Cordon Bleu is proud to offer the Bachelor of Business programs in: • International Hotel Management. • International Restaurant Management. These unique international business management programs prepare graduates for senior management positions in international hotels, resorts, convention centres or restaurants, and the world of international hospitality corporate management and consultancy. ADMISSIONS January and July each year. DURATION The Bachelor of Business degrees are three-year programs. 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. ENTRY REQUIREMENTS Applicants should be at least 18 years of age. School leaver: Satisfactory completion of Year 12 secondary schooling or the equivalent overseas secondary education (such as the International Baccalaureate) and demonstrated ability to undertake tertiary level studies. A sound knowledge of English language and basic mathematics is essential, as are an operational knowledge of computers and effective communication skills.

ENGLISH LANGUAGE PROFICIENCY If English language proficiency is found to be insufficient for successful completion of the academic program, Le Cordon Bleu can direct a student to undertake additional language training at the expense of the student. Students joining from overseas will need to have achieved a minimum level of English proficiency for entry into the Le Cordon Bleu Degree programs of: • 6.0 Academic IELTS with no band score below 5.5. DELIVERY STRUCTURE Under delivery agreements courses will be delivered: • In Adelaide at the Regency International Centre for Hospitality, Leisure and Food Studies and the City West campus of University of South Australia. • In Sydney at the Northern Sydney Institute, Ryde College, leaders in education delivery of hospitality and business management training. COURSE CREDIT Students seeking entry into the Bachelor of Business degrees can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions, who can provide evidence of their previous studies and industry experience, will be eligible to apply for course credit (also known as Advanced Standing, RPL, Academic Credit or Credit Transfer). BRIDGING COURSE All direct entry Stage 3 students of the Bachelor of Business degree must undertake the Le Cordon Bleu Bridging Course, a one-week program offered immediately before the commencement of each semester.

PROFESSIONAL EXPERIENCE Workplace experience is a crucial component of the Le Cordon Bleu Bachelor degree. To complement the theoretical study components, each student is required to undertake professional experience over six months in each of Stages 2 and 4 of the program. Placements are negotiated by the Le Cordon Bleu Professional Industry Placement Department whose staff aim to match students and placements to obtain the most advantageous outcomes for each. Placements in Australia are usually paid and students will enter into a contract of employment with the host employer for the period of the placement. Students also undertake placements in various overseas locations. EXIT POINTS There is only one exit point from the Bachelor of Business degrees. However, if a student chooses to exit the program after two years of successful academic study (including industry experience), the following qualification will be awarded: • Advanced Diploma of Business (International Hotel Management) – CRICOS Course Code: 060183B. • Advanced Diploma of Business (International Restaurant Management) – CRICOS Course Code: 060184A or 0722946. ASSESSMENT METHODS Assessment methods vary and include combinations of examinations, tests, essays, reflective journals, reports, projects, and other written assignments, oral presentations, classroom discussions and activities. ACCOMMODATION The Bachelor degree programs are non-residential. Students have a number of accommodation choices. Please refer to the Living and Studying in Adelaide or Sydney chapter in this prospectus or visit the www.lecordonbleu.com.au site for further details.

Le Cordon Bleu

Bachelor of Business Degrees

OVERSEAS STUDENT HEALTH COVER All international students are required to pay for health insurance during their stay in Australia. The Overseas Student Health Cover (OSHC) plan assists in the payment of any medical and hospital care from the date of arrival until the end of the stay as a student in Australia. OSHC pays 85 per cent of the fee for each consultation with a medical practitioner (including specialists), or X-rays and pathology services. TEACHING METHODS Most courses are delivered through a combination of lectures and tutorials. Practical courses use the specialist restaurant, kitchen and beverage service facilities available at Regency International Centre for Hospitality, Leisure and Food Studies in Adelaide and Northern Sydney Institute, Ryde College in Sydney. Students of the Le Cordon Bleu Bachelor of Business degrees are expected to develop critical and reflective thinking skills and will be challenged through the use of simulations and practical experiences to apply their knowledge and skills and strategically analyse their decision-making. In addition to scheduled classes, students are expected to undertake individual study and extensive reading to further develop their knowledge. ACCREDITATION Le Cordon Bleu Australia is registered by the Training and Skills Commission (TSC) of South Australia to issue the following qualifications: • Bachelor of Business (International Hotel Management) – CRICOS Code 060181D • Advanced Diploma of Business (International Hotel Management) – CRICOS Code 060183B • Bachelor of Business (International Restaurant Management) – CRICOS Code 060182C • Advanced Diploma of Business (International Restaurant Management) CRICOS Code 060184A The TSC is the only legal body conferred authority under the South Australian Training & Skills Development Act (2003) to accredit Bachelor Degree programs (and higher) to private Registered Training Organisations outside of the university sector. Accreditation by the TSC is equivalent to accreditation undertaken by a regional accreditation body in the United States and the self-accrediting status of Royal Chartered Universities or Universities enacted via an Act of Parliament. The Bachelor degrees are listed on the South Australian Higher Education Register at Level 7 of the Australian Qualifications Framework. Le Cordon Bleu Australia is registered as the higher education institution in NSW under section 5 of the High Education Act 2001 to deliver the following qualifications: • Bachelor of Business (International Restaurant Management) CRICOS Code 072295F • Advanced Diploma of Business (International Restaurant Management) CRICOS Code 072294G

STUDENT SUPPORT SERVICES The Le Cordon Bleu Student Services and Admissions units are responsible for ensuring the provision of the highest level of personalised service and coordinate enquiries, admissions, enrolments, orientation and alumni activities. Le Cordon Bleu’s services include: • Information about student visas and accommodation. • An Orientation Program – a comprehensive induction program providing information on banking, medical services, shopping, transport, cultural adjustment and campus tours; meeting with other international students; and familiarisation with the course. • Information about Overseas Student Health Cover. • Information about English language tuition. • Information about obtaining an employment placement. CAMPUS SUPPORT SERVICES To enrich your time with Le Cordon Bleu, and to support your success in study, each of our educational partners provides excellent amenities and support services. In Adelaide they include: • Academic and personal counselling. • Learning support – language programs for people for whom English is a second language. • Accommodation assistance. • A Learning Resource Centre, an extensive library with database research facilities; a bookshop (at the University of SA campus); a career adviser; and a Health Care Centre, with doctors on campus (Regency Park campus only). • Student clubs and a Student Association. • A cafeteria. • Electronic banking facilities (ATM). • Disability support. In Sydney they include: • Academic and Personal Counselling • Learning Support Staff • Accommodation Service • Learning Resource Centre • Retail Shop • Career adviser • Disability Support • Students Association • Restaurants • Modern Cafeteria • Electronic Banking Facilities (ATM)

Le Cordon Bleu

Bachelor of Business (International Hotel Management) COURSE CODE: 060181D

The Bachelor of Business (International Hotel Management) prepares students for a range of careers in the international hospitality industry through a multidisciplinary program that incorporates simulations and real-life professional practices. The emphasis is on concepts of hospitality, critical consideration of management styles and strategic thinking. The Hotel Management degree concentrates on the corporate world of international hotel and hospitality management. In this program there is also an opportunity to specialise through a series of elective courses, covering food and beverage preparation, wine marketing, or conferences and exhibitions management as they relate to the international hotel sector.

YEAR 1 STAGE 1: ON CAMPUS (SIX MONTHS) Kitchen Operations Management

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

Food and Beverage Service Develops an understanding of the food and beverage service operations required of personnel within the international hotel and restaurant industry.

Communications Develops effective communication skills as an independent learner and reflective practitioner.

Wine Fundamentals Introduces knowledge of wine styles and manufacture, and skills to identify basic characteristics of major wine styles.

STAGE 1

Technology and Information Systems for Hotels

6 Months Academic Study

STAGE 2 6 Months Professional Experience

STAGE 3

Provides the fundamental skills and knowledge to manage the technology and information systems required for management of all departments in an international hotel.

Advanced Diploma Bachelor of International Hotel Management

International Hotels

6 Months Professional Experience

Explores the role of individual departments of a hotel, including their interrelationships and some of the key factors and trends that influence hotel and hospitality managersâ&#x20AC;&#x2122; decision-making and methods.

STAGE 5

Food and Beverage Management

6/12 Months Academic Study

Introduces the complex subject of food and beverage management and cost control techniques commonly used in international hospitality establishments.

6 Months Academic Study

STAGE 4

Introduction to Financial Reports and Cost Control for Hotels Introduces basic concepts and skills to enable students to interpret financial reports and understand the process of cost and revenue control.

STAGE 2: PROFESSIONAL EXPERIENCE 1 (SIX MONTHS) Develops and applies practices and principles in a real workplace environment.

YEAR 2 STAGE 3: ON CAMPUS (SIX MONTHS) Introduction to Hospitality Management

Introduces concepts, theories and practical examples of organisations and the fundamentals of managing these organisations within hospitality industries.

The Hospitality Experience

YEAR 3 STAGE 5: ON CAMPUS (TWELVE MONTHS) Strategic Management

Provides an opportunity to research and evaluate contemporary approaches to strategic management and organisational leadership as it applies to international hospitality businesses, including strategic and operational risk management planning.

Introduces the general concept of hospitality, understood as a core value upheld by societies the world over and promotes an understanding of the importance of the concept of hospitality in ethical, socio-cultural and philosophical terms. The subject examines the everyday practices and business application of hospitality principles in the hospitality industry.

Leadership and Management in Action

Marketing for Hospitality Enterprises

Advanced Marketing

Provides an opportunity to apply skills and knowledge gained throughout previous courses and workplace experience to a simulated workplace situation at which time students adopt the role of a hotel general manager and are required to make decisions and respond to problematic situations in that role.

Introduces a customer-centred approach to operating within the international hospitality industry with a focus on the fundamentals of marketing as it applies to hospitality enterprises.

Examines the strategic considerations in marketing within an internationally competitive environment.

The Aesthetics of Food and Wine Introduces the concept of aesthetics in relation to the education of the senses, encompassing historical, cultural and gastronomic contexts, focusing on how specific tastes are culturally constructed.

Provides an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities, tenders and service contracts, and common business situations that involve legal issues.

Finance and Accounting for Hospitality Businesses

Quality Service Management

Provides an opportunity to develop an understanding of financial management processes relating to the international hospitality industry.

Human Resources Management

Hospitality Business Law

Develops an appreciation of quality and service excellence as a fundamental strategic orientation that delivers customer value and ensures superior performance and sustainable competitive advantage.

Decision Making for Hotel Managers

Introduces the key principles, concepts, knowledge and skills required to manage human resources within an international hospitality context.

Provides an opportunity to develop and apply knowledge and skills to think and work strategically as a manager, particularly those related to analysis of data and decisionmaking, in a simulated workplace situation.

ELECTIVES

Food Quality Management

Consumer Behaviour

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

or – Rooms Division Management Familiarises students with the operations and procedures involved in managing the guest services and housekeeping operations in international hotels.

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

or – Culinary Practice Builds on the introductory skills and knowledge students gained in the Kitchen Operations Management course by developing intermediate and advanced skills and knowledge required in commercial kitchens across the international hotel and restaurant industry.

STAGE 4: PROFESSIONAL EXPERIENCE 2 (SIX MONTHS) Develops and applies practices and principles in a real workplace environment.

“

Enhances an understanding of customers and their behaviours and reinforces an appreciation of the centrality of customers in the delivery of quality hospitality services.

or – Facilities and Property Development and Management Introduces the management of the application of the skills of specialist property practitioners to the successful development, refurbishment, risk and maintenance management of the hospitality property.

or – Professional Gastronomic Practice Provides an opportunity to synthesise the science, art and management of culinary practice as a proficient manager with an understanding of the technical and creative aspects of food preparation as well as knowledge of the business environment and entrepreneurship.

Managing and Organising Conferences and Exhibitions Explores the factors involved in the provision of quality conferences and exhibitions from the marketing, management and organisation of facilities to the planning of the event.

or – Wine and Beverage Management and Marketing Provides insight into the global wine market with an emphasis on the application of wine marketing concepts in conjunction with knowledge of the international wine market to maximise corporate goals and manage company resources.

The best part about my course was when I was doing my Industry Placement in Perth. It was all hands on, gaining real work experience, both good and bad. This is all part of learning in life and getting to know the job that I have chosen as my future career. Phui-Wan See, Malaysia Bachelor of Business International Hotel Management

Le Cordon Bleu

Bachelor of Business (International Restaurant Management) COURSE CODE: 060182C

The Bachelor of Business (International Restaurant Management) is an intensive program focused on preparing students for a range of careers at management level in restaurant business, food and beverage consultancies, food and wine marketing, and related food production and food service operations within the international restaurant industry. Through this multi-disciplinary program, which incorporates simulated and real-life professional practices, students explore the aesthetics of food and wine and its place in the hospitality experience. The degree has a strong focus on the entrepreneurial and culinary aspects of the world of hospitality, including small business management, marketing, wine and beverage management coupled with high level culinary skills related directly to the world of international restaurant management.

YEAR 1 STAGE 1: ON CAMPUS (SIX MONTHS) Kitchen Operations Management

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

Food and Beverage Service Develops an understanding of the food and beverage service operations required of personnel within the international hotel and restaurant industry.

Communications Develops effective communication skills as an independent learner and reflective practitioner.

Wine Fundamentals Develops knowledge of wine styles and manufacturing techniques, and skills to identify basic characteristics of major wine styles.

Technology and Information Systems for Restaurants Provides the fundamental skills and knowledge to manage the technology and information systems required for management of a restaurant.

STAGE 1 6 Months Academic Study

STAGE 2 6 Months Professional Experience

STAGE 3 6 Months Academic Study

STAGE 4 6 Months Professional Experience

STAGE 5 6/12 Months Academic Study

Advanced Diploma

Restaurant Business Operations Bachelor of International Hotel Management

Introduces the complex subject of food and beverage management and cost control techniques commonly used in the restaurant industry.

Restaurant Concepts and Management Introduces the principles and concepts required to plan, design and establish a restaurant, whether a new business or on taking over an existing one.

Introduction to Accounting and Cost Control for Restaurants Introduces basic concepts and skills of accounting and book-keeping, and provides skills to interpret financial reports and understand the process of cost and revenue control in a restaurant context.

STAGE 2: PROFESSIONAL EXPERIENCE 1 (SIX MONTHS) Develops and applies practices and principles in a real workplace environment.

YEAR 2 STAGE 3: ON CAMPUS (SIX MONTHS) Introduction to Hospitality Management

Introduces students to concepts, theories and practical examples of organisations and the fundamentals of managing these organisations within hospitality industries.

The Hospitality Experience Introduces the general concept of hospitality, a core value upheld by societies the world over, promotes an understanding of the importance of the concept of hospitality in ethical, sociocultural and philosophical terms, and examines the everyday practices and business application of hospitality principles in the hospitality industry.

Marketing for Hospitality Enterprises Introduces a customer-centred approach to operating within the international hospitality industry with a focus on the fundamentals of marketing as it applies to hospitality enterprises.

Finance and Accounting for Hospitality Businesses Develops an understanding of financial management processes relating to the international hospitality industry.

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

YEAR 3 STAGE 5: ON CAMPUS (TWELVE MONTHS) Strategic Management

Advanced Marketing Exposes strategic considerations in marketing within an internationally competitive environment.

Hospitality Business Law Provides an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities, tenders and service contracts, and common business situations involving legal issues.

Professional Gastronomic Practice Provides an opportunity to synthesise the science, art and management of culinary practice as a proficient manager with an understanding of the technical and creative aspects of food preparation as well as knowledge of the business environment and entrepreneurship.

Decision Making for Restaurant Managers Provides an opportunity to develop and apply knowledge and skills to think and work strategically as a manager, particularly those related to analysis of data and decision making, in a simulated workplace situation.

Quality Service Management Develops an appreciation of quality and service excellence as a fundamental strategic orientation that delivers customer value and ensures superior performance and sustainable competitive advantage.

Entrepreneurship and Small Business Management

Culinary Practice Builds on the introductory skills and knowledge students gained in the Kitchen Operations Management subject by developing intermediate and advanced skills and knowledge required in commercial kitchens across the international hotel and restaurant industry.

Human Resources Management

Provides an opportunity to conceptualise and plan the development of a restaurant business from an entrepreneurial perspective, applying principles, knowledge and skills from previous studies to produce a restaurant business development plan.

ELECTIVES

Introduces the key principles, concepts, knowledge and skills required to manage human resources within an international hospitality context.

Facilities and Property Development and Management

STAGE 4: PROFESSIONAL EXPERIENCE 2

or – Wine and Beverage Management and Marketing

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

Provides an insight into the global wine market with an emphasis on application of wine marketing concepts in conjunction with knowledge of the international wine market to maximise corporate goals and manage company resources.

Introduces and develops skills of specialist property practitioners in the successful development, refurbishment, and risk and maintenance management of the hospitality property.

“

The position I dreamed of gaining once completing the Le Cordon Bleu degree I have now held for the last 18 months prior to graduating. If I have been able to be 18 months ahead of my original plan only after 3.5 years, who knows what else lies ahead of me and when? It has been a true pleasure to be associated with an organisation that has such a professional manner and demeanor about it as Le Cordon Bleu does. Richard Cole – Adelaide, South Australia Bachelor of Business – Restaurant Management Degree graduate Sales & Marketing Coordinator, Hyatt Regency Adelaide.

Le Cordon Bleu

Bachelor Degree Delivery Partners

REGENCY INSTITUTE TAFE Although Le Cordon Bleu Australia Pty Ltd is the registered education provider, the Bachelor degrees are delivered in association with the Regency International Centre for Hospitality, Leisure and Food Studies and the University of South Australia – leaders in hospitality, business management and education. The Regency International Centre for Hospitality, Leisure and Food Studies is 10 kilometres north west of central Adelaide at Regency Park. Regency Institute TAFE Days Road, Regency Park, South Australia 5010 www.tafe.sa.edu.au CRICOS Provider No: 00092B Facilities and equipment 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. It is recognised globally for its innovation and high quality training programs that serve the needs of the international hospitality industry. This 14,500 square-metre, state-of-the-art school provides students with modern training facilities. They include: • A restaurant and function centre capable of seating up to 500 people. • Specific Le Cordon Bleu culinary teaching kitchens. • A sensory evaluation area. • Four major training bars. • Two wine tasting rooms. • Demonstration kitchens and a lecture theatre. • A coffee shop and retail meat shop. • A winery and industry development centre. UNIVERSITY OF SOUTH AUSTRALIA Courses from the Le Cordon Bleu Bachelor of Business degrees are offered at the University of South Australia. The University of South Australia is the largest in the State, with more than 25,000 undergraduate and postgraduate students on five campuses, offering modern and sophisticated facilities. University of South Australia (UniSA) City West Campus North Terrace Adelaide, South Australia 5006 www.unisa.edu.au CRICOS Provider No: 00121B

NORTHERN SYDNEY INSTITUTE OF TAFE, RYDE COLLEGE While Le Cordon Bleu Australia Pty Ltd is the registered education provider, the Bachelor degree in Sydney is delivered in association with Northern Sydney Institute, Ryde College. It is an internationally renowned specialist training centre for hospitality and tourism. It is also the largest hospitality training centre in the Asia-Pacific region. Northern Sydney Institute of TAFE, Ryde College 250 Blaxland Road Ryde NSW 2117 www.nsi.tafensw.edu.au/ CRICOS Provider No: 072295F Facilities and equipment The facilities at the Ryde Campus are world class and include 16 fully equipped commercial and specialty kitchens, 2 demonstration kitchens, 2 training restaurants, 4 bars, Sydney Coffee Academy, specialist wine tasting facilities and computer rooms. The campus library incorporates an extensive collection of culinary texts, journals, video/DVD materials, internet research facilities including access to hospitality databases. VICTORIA UNIVERSITY The Bachelor Degree in Culinary Management and the Associate Degree in Culinary Management is delivered in Association with Victoria University. Victoria University is three-time winner of the Australian Toursim Award for Excellence in Tourism Education and Training, and inducted into the industry’s National Hall of Fame. Victoria University Email: international@vu.edu.au Ph: +61 3 9919 1164 www.vu.edu.au/international-students/apply-now CRICOS Provider No: 00124K

CULINARY MANAGEMENT DEGREE

Le Cordon Bleu Bachelor Degree in Culinary Management, Melbourne Students begin this Bachelor Degree with a solid foundation: a Certificate III in Hospitality (Commercial Cookery), which is the basic qualification students need to be employed as a cook or a chef in Australia. Along with those technical skills, students will also learn the general principles and practices of management, as well as those specific to hospitality, catering and cuisine. Students might aim to become an executive chef, kitchen manager or food service manager. Or, their ambition may stretch to running their own restaurant or hotel. Whichever path they choose, our course will teach them how to wield a blade and conduct a business with equal confidence. Whilst Le Cordon Bleu Australia is the registered educational provider, The Bachelor Degree in Melbourne is delivered in Association with Victoria University.

Le Cordon Bleu

Bachelor Degree in Culinary Management, Melbourne

Bachelor Degree in Culinary Management COURSE CODE: BBCU CRICOS CODE: 069330A ADMISSIONS February and August intakes. DURATION Six semesters over three years, full time. BACHELOR DEGREE IN CULINARY MANAGEMENT (BBCU) BFP1001

Professional Development 1

BHO1110

Introduction to Hospitality

BHO1114

Culinary Health, Hygiene and Safety

BHO1115

Introduction to Culinary Technologies

BAO1101

Accounting for Decision Making

BHO1116

Introduction to Kitchen Operations

BHO1171

Introduction to Marketing

BMO1102

Management & Organisation Behaviour

BFP1002

Professional Development 2

BHO2103

Advanced Kitchen Operations

BHO2104

Introduction to Kitchen Management

BHO3473

Human Relations

BBB3100

Business Integrated Learning

BHO3310

Professional Wine and Beverage Studies

BHO3433

Food and Beverage Management III

BHO3503

Culture and Identity

BCO1102

Information Systems for Business

BEO1105

Economic Principles

BEO1106

Business Statistics

BHO2434

Consumer Behaviour

BAO1105

Business Law

BFP1003

Professional Development 3

BHO3301

Hospitality Technology

BHO3505

Innovation and Creativity in Hospitality and Tourism

PRACTICAL COMPONENT You will acquire: • cooking and culinary skills • experience in an operational kitchen on campus and work in a productive capacity • more than 500 hours of paid, industry work experience via the supervised “Work Integrated Learning (WIL)” project ENTRY CRITERIA Education/Experience • School leaver: Satisfactory completion of Year 12 secondary schooling, or equivalent overseas secondary education (e.g. International Baccalaureate) • Sound knowledge of basic mathematics, an operational knowledge of computers, and effective communication skills ENGLISH LANGUAGE REQUIREMENTS To be eligible, you must have achieved: • an overall IELTS (International English Language Testing Service) (Academic Module) score of nothing below 6.0; or • an internet-based TOEFL score of 70 with no section score less than 18; or • a computer-based TOEFL score of 197 with an Essay Rating (ER) score of 4; or • an Upper Intermediate level at VU’s English Language Institute (ELI).

Exit points for Culinary Management 2 Years

3 Years

BADC

BBCU

CULINARY COURSES

Le Cordon Bleu Sydney Culinary Arts The Grand Diplôme Program, the core of Le Cordon Bleu’s curriculum, is considered to be the most intensive and comprehensive training in classic French cuisine and pastry techniques available today. • Le Cordon Bleu Diplôme de Cuisine • Le Cordon Bleu Diplôme de Pâtisserie • Le Cordon Bleu Grand Diplôme de Cuisine et de Pâtisserie • Advanced Diploma of Professional Culinary Management The Program offers many practical hours in teaching kitchens, where each student, under the guidance and supervision of a chef, independently prepares several dishes from start to finish. Our focus on mastering technical skills gives students the confidence and knowledge to apply what they have learned to any style of cuisine. By working with some of the finest chefs in the world, students are personally encouraged as they move through the course levels to develop their own creativity and artistic expression.

LE CORDON BLEU TRAINING Professionals, amateurs and gastronomic enthusiasts come to Le Cordon Bleu for a superior culinary education. All instruction is given by master chefs. Most of them have earned numerous awards and distinctions throughout their careers and have judged in culinary competitions. At Le Cordon Bleu, students at all levels learn from the chefs’ expertise, experience and personal interpretation of the culinary arts. The unrivalled Le Cordon Bleu teaching methodology combines demonstrations followed by hands-on practical classes.

Le Cordon Bleu Sydney Culinary Arts Institute offers intensive training programs in both Cuisine and Pâtisserie for those aspiring to become a chef. The culinary programs conducted at the Sydney Culinary Arts Institute bring together all the critical elements necessary to master the principles, theory and techniques of classical French cuisine. Le Cordon Bleu

Classic Cycle Program Le Cordon Bleu Chefs teach contemporary culinary techniques incorporating the newest trends in gastronomy. The Le Cordon Bleu Classic Cycle teaches students to progressively discover and ultimately master the basics of French Cuisine and Pâtisserie in a complete and systematic manner. There are two different but complementary cycles: the Cuisine Cycle and the Pâtisserie Cycle. Over fifteen months, combined with six months Industry Placement, students advance through Basic, Intermediate and Superior levels in Cuisine or Pâtisserie. These are progressively structured courses that provide Le Cordon Bleu students with the skills they need to apply French culinary techniques to any cuisine. • The Le Cordon Bleu Diplôme de Cuisine is awarded to students who have successfully completed the Basic, Intermediate and Superior Cuisine courses. • The Le Cordon Bleu Diplôme de Pâtisserie is awarded to students who have successfully completed the Basic, Intermediate and Superior Pâtisserie courses. • The prestigious Le Cordon Bleu Grand Diplôme is awarded after successful completion of all six courses. DELIVERY • Each course comprises 9 weeks of study. • Basic, Intermediate and Superior Cuisine and Pâtisserie are conducted over three days per week. • Practical classes are delivered over six hours comprising 2.5 hours of lecturer demonstration and 3.5 hours of student practical. Workplace-related topics will be delivered in 1–2 hour teaching sessions. Theory is integrated throughout the course. INDUSTRY PLACEMENT Le Cordon Bleu offers an innovative and comprehensive industry readiness program equipping students with lifelong career management tools required to compete and succeed within today’s job market. During this industry readiness program, the Professional Industry Placement team facilitate a range of exciting opportunities for placement so students can meet the academic requirements of their program. Students also learn to apply a range of tools to assist in securing their placement.

COMBINATIONS Students may combine a Cuisine course with a Pâtisserie course during the same term if prerequisite studies have been completed. COURSE DATES Le Cordon Bleu offers four starting dates per year: in January, April, July and October. ENTRY REQUIREMENTS School leaver: Satisfactory completion of Year 11 is required or equivalent interstate/overseas secondary education. Age: Applicants must be 18 years of age by the time the course commences. International entry: Overseas students are required to have achieved a minimum level of English proficiency to IELTS (Intensive English Language Testing System) 5.5 with no Band Score below 5 for entry into the culinary program.

Le Cordon Bleu

Professional Culinary Management Program The focus of the Professional Culinary Management Program or the Diplôme Avancé de Gestion Culinaire is specifically geared to the international culinary industry. This innovative Le Cordon Bleu two-years-and-three-months culinary Advanced Diploma offers comprehensive training in either Cuisine or Pâtisserie or both. Underpinned with 12 months of academic studies in the fundamentals of front-line management this course is considered a world leader in culinary education. The Professional Culinary Management Program builds on successful completion of the Le Cordon Bleu Diplôme Program / Certificate III in Hospitality (Commercial Cookery) or Certificate III in Hospitality (Pâtisserie). DELIVERY The delivery of the Classic Cycle Program and the 18-month Culinary Management Program is conducted over 3–4 days per week. ASSESSMENT METHODS Assessment methods are varied, involving a combination of practical and theory examinations, classroom and written homework activities. Assessment is competency based and incorporates simulated off-the-job training. CAMPUS Le Cordon Bleu Sydney Culinary Arts Institute is located within the Ryde Campus of the Northern Sydney Institute of TAFE. PROGRAM

DURATION

Le Cordon Bleu Classic Cycle Program

9 months – Practical & Academic Studies 6 months – Industry Placement 6 months – Practical & Academic Studies

Professional Experience Certificat de Chef de Partie – Certificate IV in Hospitality Commercial Cookery Advanced Diploma of Hospitality

6 months – Academic Studies

Le Cordon Bleu

Diplôme de Cuisine

These courses comprise comprehensive introduction to the culinary arts. From the use of culinary equipment to the planning and execution of elaborate dishes, the courses provide students with the fundamental culinary skills, underpinned with the Australian award modules.

Le Cordon Bleu Basic Cuisine COURSE CODE: SIT10307 CERTIFICATE I IN HOSPITALITY (KITCHEN OPERATIONS) CRICOS CODE: 066658A The Basic Cuisine program (Certificate I) opens the door to the adventures of French cuisine. From day one, students begin to master the basic skills: from how to hold a knife properly, to how to peel vegetables or how to truss a chicken. As the term progresses, techniques are layered on one another, and become more complex. Demonstrations become more menu-oriented, incorporating such elements as organisation, preparation, balance and timing. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavours which complement the dishes prepared. As a solid grounding in basic cuisine, this program is for beginners and experienced students alike. FRENCH STUDY MODULES The aim of this program is to provide an introduction to French Cuisine. • French culinary terms and definitions • The use and care of cookery equipment • Working in a safe and hygienic manner • Food preparation and mise en place • Work organisation and planning • Introduction to French Cuisine • French classical cooking techniques • Variations of cooking methods • Fonds de Cuisine – foundation sauces production • Commodities – receiving and storage

Australian qualification units of competency:

CUISINE – 3 Months Study

Basic Cuisine

CUISINE – 3 Months Study CUISINE – 3 Months Study CUISINE – 6 Months Industry Placement CUISINE – 6 Months Study CUISINE – 6 Months Study

SITHCCC001A

Organise and prepare food

SITHCCC002A

Present food

SITHCCC005A

Use basic methods of cookery

SITHCCC004A

Clean and maintain kitchen premises

SITHCCC003A

Receive and store kitchen supplies

SITXOHS002A

Follow workplace hygiene procedures

SITXOHS001A

Follow health, safety and security procedures

SITXCOM001A

Work with colleagues and customers

SITXCOM002A

Work in a socially diverse environment

SITHIND001A

Develop and update hospitality industry knowledge

Intermediate Cuisine

Superior Cuisine

Certificate IV in Cuisine

Advance Diploma in Hospitality

Le Cordon Bleu Intermediate Cuisine

Le Cordon Bleu Superior Cuisine

COURSE CODE: SIT20307

COURSE CODE: SIT30807

CERTIFICATE II IN HOSPITALITY (KITCHEN OPERATIONS)

CERTIFICATE III IN HOSPITALITY (COMMERCIAL COOKERY)

CRICOS CODE: 066659M

CRICOS CODE: 066660G

The Intermediate Cuisine (Certificate II) program introduces students to classic French regional dishes through which they will apply the techniques introduced in the Basic level program.

In the Superior Cuisine (Certificate III) program, which culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine Diploma), students learn about the current evolution of French cuisine. Full menus, demonstrated by the chefs, are inspired by trends from today’s top kitchens. Some recipes are original; others are contemporary interpretations of the classics.

Through practice and repetition, students begin to perform tasks more easily and instinctively. Intermediate Cuisine emphasises the importance of mise en place: understanding, organisation and production. Demonstrations highlight various kinds of presentations from platter to plate. Prerequisite: Basic Cuisine

The ingredients are richer and more refined: exposing the students to working with such items as foie gras, truffles and lobster. Now well-versed in French culinary skills, students are encouraged in Superior Cuisine to be more creative in both taste and presentation. Prerequisite: Intermediate Cuisine

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

Australian qualification units of competency:

FRENCH STUDY MODULES Develop a creative approach in the preparation and service of French classical and contemporary cuisine as served on today’s 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

SITHCCC008A

Prepare stock, sauces and soups

• Preparation of foods for dietary, allergies and cultural requirements

SITHCCC006A

Prepare appetisers and salads

• Seasonal and market influences in cuisine

SITHCCC009A

Prepare vegetables, fruit, eggs and farinaceous dishes

• Classical and contemporary menus

SITHCCC013A

Prepare hot and cold desserts

SITHCCC014A

Prepare pastry, cakes and yeast goods

• Modern approach to plate design and presentation to restaurant standards

SITXFSA001A

Implement food safety procedures

• Organize and prepare mise en place for a restaurant situation in a team • Presentation and service requirements of the finished menu • Teamwork • Career preparation and workplace communication

Australian qualification units of competency: SITHCCC010A

“

Studying at Le Cordon Bleu is to cook and mix traditional and modern recipes to experience the best in the world. It’s creating, it’s knowing and it makes "art de la cuisine" accessible to everyone. The modern infrastructure of Le Cordon Bleu and being taught by some of the best chefs in the world, just reaffirm the status of the best cooking school in the world. Barbara Akemi Kestring, Brazil Studying Intermediate Cuisine

Select, prepare and cook poultry

SITHFAB009A

Provide responsible service of alcohol

SITHCCC012A

Select, prepare and cook meat

SITHCCC011A

Select, prepare and cook seafood

SITHCCC021A

Handle and serve cheese

*SITHCCC027A Prepare, cook and serve food for food service SITHCCC016A

Develop cost-effective menus

SITHCCC029A needs

Prepare foods according to dietary and cultural

SITXCCS002A

Provide quality customer service

SITXCOM003A

Deal with conflict situations

HLTFA301B

Apply first aid

SITXHRM001A

Coach others in job skills

SITHCCC028A

Prepare, cook and serve food for menus Industry Placement – 6 months

*Students gain valuable experience preparing and serving members of the dining public attending the onsite Ambassador Restaurant.

Le Cordon Bleu

Diplôme de Pâtisserie

This is a vigorous and exciting course allowing students to master the techniques of classic Pâtisserie while being introduced to all aspects of the kitchen. The student progressively learns to prepare a wide selection of cakes served in restaurants, Pâtisserie shops and tearooms – through to classic and contemporary French desserts, advanced techniques in chocolate and sugarwork.

Le Cordon Bleu Basic Pâtisserie COURSE CODE: SIT10307 CERTIFICATE I IN HOSPITALITY (KITCHEN OPERATIONS) CRICOS CODE: 066658A The main ingredients in French Pâtisserie are flour, butter, eggs and ‘savoir-faire!’ By learning their various combinations, properties and applications, you will learn how to make various types of Pâtisserie like pâte sablée, pâte feuilletée and choux pastry. Basic Pâtisserie (Certificate I) is designed to give students a strong basic foundation from which to build their skills and knowledge within the hospitality industry. This exciting course introduces the various combinations, properties and applications of Pâtisserie as students progressively learn to prepare a wide selection of cakes, desserts and pastries. The demonstrations and practical sessions will lead you through step-by-step. FRENCH STUDY MODULES Introduction to classic cooking techniques as applied to Pâtisserie: • French culinary terms and definitions • The use and care of cookery equipment • Working in a safe and hygienic manner • Food preparation and mise en place • Work organization and planning • French classical cooking techniques • Commodities – receiving and storage • Basic French pastry terms • Basic decoration • Introduction to chocolate • Introduction to bread and yeast dough’s • Introduction to desserts • French Pâtisserie – introduction to a variety of cakes and pastries • Basic dough’s and fillings – short pastry, choux pastry, puff pastry; various creams

Australian qualification units of competency: SITHCCC001A SITHCCC002A SITHCCC005A SITHCCC004A SITHCCC003A SITXOHS002A SITXOHS001A SITXCOM001A SITXCOM002A

PÂTISSERIE – 3 Months Study

Basic Pâtisserie

PÂTISSERIE – 3 Months Study PÂTISSERIE – 3 Months Study PÂTISSERIE – 6 Months Industry Placement PÂTISSERIE – 6 Months Study PÂTISSERIE – 6 Months Study

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

Intermediate Pâtisserie

Superior Pâtisserie

Certificate IV in Pâtisserie

Advance Diploma in Hospitality

SITHIND001A

Develop and update hospitality industry knowledge

Le Cordon Bleu Intermediate Pâtisserie

Le Cordon Bleu Superior Pâtisserie

COURSE CODE: SIT20307

COURSE CODE: SIT31107

CERTIFICATE II IN HOSPITALITY (KITCHEN OPERATIONS)

CERTIFICATE III IN HOSPITALITY (PÂTISSERIE)

CRICOS CODE: 066659M

CRICOS CODE: 066662E

Like the Intermediate Cuisine program, Intermediate Pâtisserie is based on practice and repetition. As students begin to master important techniques, such as making a sponge cake or a Bavarian Cream cake, their proficiency will allow them to focus on the decoration and presentation of their cakes. Students will also be introduced to the basics of chocolate making, such as tempering and dipping, using caramel and nougatine, and preparing restaurant-style desserts.

The Superior Pâtisserie program culminates in Le Diplôme de Pâtisserie Le Cordon Bleu. It combines all the knowledge, techniques and artistic skills of the Basic and Intermediate levels, and encourages students to personalise their work.

As well, students are assisted by the chefs to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries. Prerequisite: Basic Pâtisserie FRENCH STUDY MODULES The focus will be refining and developing those skills previously learned. • Artistic and decorative skills • Ice cream and sorbet • Introduction to bread making • Mastering Bavarian creams and mousses • Classical and contemporary desserts • Classical and contemporary presentations • Variations on restaurant hot and cold plated desserts • French Pastries and cakes • Career preparation and workplace communications

Australian qualification units of competency: SITHCCC013A

Prepare hot and cold desserts

SITHCCC014A

Prepare pastry, cakes and yeast goods

SITXFSA001A

Implement food safety procedures

SITHPAT006A

Present desserts

SITXCOM003A

Deal with conflict

“

Justin says he has learned so much from the Le Cordon Bleu Sydney pâtisserie chefs, all of whom he says are wonderful role models and teachers. Chia-Hao Yu (Justin), Taiwan Studying Superior Patisserie

Demonstrations, practical sessions and workshops help students gain a thorough understanding of the principles involved in each of these components with a strong focus on developing advanced levels of artistic and creative work. Prerequisite: Intermediate Pâtisserie FRENCH STUDY MODULES This will be reflected in the superior level of Pâtisserie items produced, including: • Variety of classic pastries and cakes • Sweet yeast products • Advanced gateaux and tortes • Desserts for dietary requirements • Boulangerie – bread products – advanced • Afternoon Tea menus • Preparation and service of espresso coffee • Application of menu presentation • Modern approach to plate design and presentation to restaurant standards • Presentation and service requirements of the finished menu • Organize and prepare mise en place for a restaurant situation in a team • Teamwork • Career preparation and workplace communications • Petit four classic and contemporary chocolate box • Presentation of petit fours

Australian qualification units of competency: SITHPAT004A

Prepare bakery products for Pâtisseries

SITHPAT001A

Prepare and produce pastries

SITHPAT002A

Prepare and produce cakes

SITHPAT003A

Prepare and produce yeast goods

SITHPAT009A

Prepare desserts to meet special dietary requirements

SITHCCC027A

Prepare, cook and serve food for food service

SITXHRM001A

Coach others in job skills

SITHPAT005A

Prepare and present gateaux, torten and cakes

SITHCCC029A needs

Prepare foods according to dietary and cultural

SITHPAT007A

Prepare and display petits fours

SITHIND003A

Provide and Co-ordinate hospitality service

Le Cordon Bleu

Professional Culinary Management Program

The focus of the Professional Culinary Management Program is specifically geared to the international culinary industry. This innovative Le Cordon Bleu two-years-and-three-months program offers comprehensive training in either cuisine or pâtisserie. The Professional Culinary Management Program builds on successful completion of the Le Cordon Bleu Diplôme Program / Certificate III in Hospitality (Commercial Cookery) or Certificate III in Hospitality (Pâtisserie).

Le Cordon Bleu Diplôme Avancé de Gestion Culinaire

Stage 1: Cuisine

COURSE CODE: SIT60307

COURSE CODE: SIT40407

CERTIFICATE IV IN HOSPITALITY (COMMERCIAL COOKERY)

ADVANCED DIPLOMA OF HOSPITALITY CRICOS CODE 066664C

FRENCH STUDY MODULES

This course provides a learning pathway for formally qualified chefs to acquire the fundamentals of restaurant operations from the menu compilation perspective to supervisory or team leadership role in a catering enterprise Le Cordon Bleu offers this prestigious course in Cuisine and Pâtisserie.

• Product origins; influences and regional cuisines • Classical French and contemporary cuisines • Classical French and contemporary patés and terrines, and buffet items • Mastery of intricate French techniques and methods • Mastery of decoration and presentation • Seasonal and market influences in cuisine • Managerial Finance 1 • Restaurant Systems Management 1 • Restaurant Operations and Law 1

Australian qualification units of competency: SITHCCC015A

Plan and prepare foods for buffets

SITHCCC024A

Select, prepare and serve specialised cuisines

SITHCCC040A

Design menus for market needs

SITHCCC026A

Establish and maintain quality control of food

SITXINV002A

Control and order stock

SITXFSA002A

Develop and implement a food safety program

SITHCCC025A

Monitor catering revenue and costs

SITXMGT001A

Monitor work operations

SITXOHS004A

Implement and monitor workplace health, safety and security practices

SITXHRM005A

Lead and manage people

SITXFIN003A

Interpret financial information

SITXFIN004A

Manage finances within a budget

SITXINV001A

Receive and store stock

Stage 1: Pâtisserie

Stage 2: Cuisine and Patisserie

CERTIFICATE IV IN HOSPITALITY (PÂTISSERIE)

ADVANCED DIPLOMA OF HOSPITALITY

COURSE CODE: SIT40707

COURSE CODE: SIT60307

FRENCH STUDY MODULES

This intensive program is suited to those seeking to further advance their career in professional culinary management, and ultimately perform in executive culinary positions.

• Caramel and nougatine • Advanced chocolate: hand tempering, dipping and moulding • Petits fours and Marzipan – shaping, modeling and finishing

FRENCH STUDY MODULES

• Chocolate work – advanced techniques and showpieces

• Managerial Finance 2

• Mastery of decoration and presentation

• Restaurant Systems Management 2

• Sugar work – techniques; cooking, colouring, pulling, blowing and display showpieces

• Restaurant Operations and Law 2

• Managerial Finance 1 • Restaurant Systems Management 1 • Restaurant Operations and Law 1

Australian qualification units of competency: SITHCCC022A

Prepare chocolate and chocolate confectionary

SITHPAT008A

Prepare and model marzipan

SITHPAT010A

Prepare and display sugar work

SITHPAT011A

Plan, prepare and display sweet buffet showpieces

SITHPAT012A

Plan pâtisserie operations

SITHCCC026A

Establish and maintain quality control of food

SITXINV002A

Control and order stock

SITXFSA002A

Develop and implement a food safety program

SITHCCC025A

Monitor catering revenue and costs

SITXMGT001A

Monitor work operations

SITXOHS004A

Implement and monitor workplace health, safety and security practices

SITXHRM005A

Lead and manage people

SITXFIN003A

Interpret financial information

SITXFIN004A

Manage finances within a budget

SITXINV001A

Receive and store stock

SITXCCC002A

Provide quality customer service

SITXMPR005A

Develop and manage marketing strategies

SITHCCC016A

Develop cost effective menus

• Human Resources Management for a Restaurant Business • Marketing for Restaurant Managers • Restaurant Business planning

Australian qualification units of competency: SITXOHS005A

Establish and maintain an OHS system

SITXHRM002A

Recruit, select and induct staff

SITXHRM003A

Roster staff

SITXMGT002A

Develop and implement operational plans

SITXFIN005A

Prepare and monitor budgets

SITXGLC001A

Develop and update legal knowledge required for business compliance

SITXMGT006A

Establish and conduct business relationships

SITXHRM007A

Manage workplace diversity

SITXHRM006A

Monitor staff performance

SITXCCS003A

Manage quality customer service

SITXFIN007A

Manage physical assets

SITXFIN008A

Manage financial operations

SITXMGT004A

Develop and implement a business plan

SITXMPR005A

Develop and manage marketing strategies

Le Cordon Bleu International

Gourmet / Specialised Programs

Beyond our Classic Cycle Program, Le Cordon Bleu also offers courses for those with limited timetables. Each of our international schools offers a menu of options that can appeal to professionals and enthusiasts of all levels and interests. Whether you are an advanced gourmand, an experienced professional or a passionate beginner, Le Cordon Bleu has something to suit you. EVENING DEMONSTRATIONS Conclude a busy day by attending a demonstration given by one of our Master chefs. Relax with the smells and sounds of a full menu being prepared and make your way home with the taste still on your palate and the recipes in your hands to recreate at your leisure for friends and family. WORKSHOPS These hands-on classes take you directly into one of our specially equipped kitchens where participants work step by step with one of our master chefs. Subjects covered in workshops will vary from school to school but may include: Viennoiseries, Chocolates, Tartes, Foie Gras, Vegetarian, Sauces and Bread baking. Experience our time-tested teaching methodology through demonstration followed by hands-on practical. Start the day by watching one of Master Chefs prepare a full menu or a selection of pastries. Afterwards, you will prepare one of the recipes under the supervision of the chef. All ingredients and equipment are provided and you are free to take home your dayâ&#x20AC;&#x2122;s work to share with friends and family.

of your tools to the final presentation on the plate. CATERING Designed for the professional and enthusiast alike, this program introduces participants to the practical and culinary aspects of catering focusing specifically on buffet preparation. This intensive course consists of demonstration and practical classes, workshops as well as special presentations on decoration and service. The course concludes with the actual presentation of a full buffet for friends and families as well as VIP guests from the industry. The length of the course will vary from location to location. MARRIAGE OF WINE AND FOOD This very practical investigation of a complex subject is designed to help participants understand the process of choosing appropriate wines for their personal or professional purposes. Pairing wine and food successfully requires knowledge of both subjects, as well as awareness of the impact on pairing of flavours, textures, tastes and temperature.

MARKET TOUR AND DEMONSTRATION Visit a local market with one of our chefs and learn about the changing produce of the seasons. You will discover the secrets of selecting the highest quality fruits and vegetables, as well as learning the best ways to take advantage of their flavours in your kitchen. The tour will be followed by a demonstration by the chef using fresh seasonal ingredients from the market. TRADITIONAL BREAD BAKING AND VIENNOISERIE Learn the secrets of crusty baguettes and rich sweet breads! The course immerses you in the warm, floury world of the baker. Learn the techniques and traditional processes for making fresh breads and rolls found in typical French boulangeries. The chef will show you the proper use of fresh yeast, the different types and qualities of flour and the various stages of bread-making. Finish the day by sampling your dayâ&#x20AC;&#x2122;s work fresh from the oven! FRENCH REGIONAL COOKING Explore the rich traditions of the different regions of France from the comfort of our specially equipped demonstration rooms. Each day commences with the demonstration of a menu featuring traditional dishes from different regions of France such as Provence, Alsace, Burgundy and Normandy. After a tasting and discussion, participants will join the chef in one of our kitchens to prepare one of the dishes themselves! The chef will guide you from the proper use

CORDON VERT: VEGETARIAN CUISINE A series of demonstrations and hands on practical sessions with a Le Cordon Bleu Chef using a variety of quality ingredients showcasing the innovative use of vegetable cuisine within a contemporary menu. Watch a Master Le Cordon Bleu Chef prepare a series of innovative vegetarian dishes using both traditional and contemporary techniques. Then join our Chef in the kitchen in a hands on session preparing a series of vegetarian dishes and accompaniments.

Le Cordon Bleu International

Gourmet / Specialised Programs

BEYOND THE CLASS ROOM Le Cordon Bleu also offers an exciting range of courses designed for the amateur culinary enthusiast, you will be sure to find something that entertains your taste buds! Culinary Cuisine classes include, Thai; North African, Middle Eastern, Italian, European, Indian and South American as well as: • Fish & Shellfish Cookery • Poultry & Feathered Game • Aesthetics of Food & Wine • Food & Wine Philosophy • Barista • Innovative Desserts • Decorative Chocolate work TEMPTING PUBLICATIONS Le Cordon Bleu has collaborated to produce a number of acclaimed publications that have been recognised worldwide with editions in over 17 languages. These include LE CORDON BLEU Cuisine Foundations, LE CORDON BLEU At Home, LE CORDON BLEU Complete Cooking Techniques, LE CORDON BLEU Complete Dessert Techniques, LE CORDON BLEU Kitchen Essentials, LE CORDON BLEU Wine Essentials, as well as the multi-volume LE CORDON BLEU Home Collection Series. Most notably, Le Cordon Bleu produced a cookbook in Braille, Cuisineran sans voir avec LE CORDON BLEU in association with the Valentin Haüy Association in France and Le Bon Mangeur in association with the French Heart Association.

CULINARY PRODUCTS Le Cordon Bleu also offers an array of products that include culinary tools and accessories, uniforms, videos and tableware. Our products have received recognition and awards for their excellence such as from the National Association of the Specialty Foods Trade (USA). BLENDING RESOURCES Now in its second century of culinary excellence, Le Cordon Bleu has become an active and vital member of the international business and culinary communities. We are continuing to diversify our products and services with an emphasis on innovation in culinary education and training – worldwide! We are proud to have privileged relationships with several distinguished partners. Le Cordon Bleu has partnered with Wüsthof“, the premier knife manufacturer, to bring to you a line of innovatively designed knives with the Wüsthof“ stamp of excellence. DELECTABLE PROMOTIONS Le Cordon Bleu is involved in well over 30 culinary festivals and promotions worldwide each year. We collaborate with various professional organisations such as ICCA/IMEX, NAFST, the International Association of Culinary Professionals, the Canadian Federation of Chefs and Cooks and the Confrérie de la Chaîne des Rôtisseurs, to advance our mutual goal of promoting excellence in the culinary and hospitality industries. Visit the Le Cordon Bleu International website for gourmet courses timetable – www.cordonbleu.edu

and Foundation Programs

ENGLISH LANGUAGE PROVIDERS, ADELAIDE CELUSA/SAIBT Centre for English Language at the University of South Australia Room B5–01, City East Campus North Tce, Adelaide, 500 Phone: 08 8302 1555 Fax: 08 8302 1557 celusaadmissions@unisa.edu.au http://www.unisa.edu.au/celusa ELSA English Language School of Australia 42 Angas St, Adelaide, SA 500 Phone: 08 8217 3251 Fax: 08 8232 7432 registrar@elsa.sa.edu.au www.elsa.sa.edu.au Eynesbury College 16–20 Coglin St, Adelaide, SA, 500 Phone: 08 8216 9000 Fax: 08 8216 9099 eynesbury@navitasworld.com http://www.eynesburyinternational.sa.edu.au SACE South Australian College of English Level 1, 47 Waymouth St, Adelaide, SA 500 Phone: 08 8410 5222 Fax: 08 8410 5661 registrar@sacecoll.sa.edu.au http://southaustralia.collegeofenglish.com.au FOUNDATION PROGRAMS, ADELAIDE EIBT Eynesbury Institute of Business & Technology 16–20 Coglin St, Adelaide, SA 5000 Phone: 08 8216 9000 Fax: 08 8216 9099 eynesbury@navitasworld.com http://www.eibt.sa.edu.au SAIBT South Australian Institute of Business and Technology Room B5–01, City East Campus, SA 5000 North Tce, Adelaide Phone: 08 8302 1555 Fax: 08 8302 1557 saibt@navitas.com http://www.saibt.sa.edu.au ENGLISH LANGUAGE PROVIDERS, SYDNEY Embassy CES 61–65 Oxford St, Darlinghurst, Sydney, NSW, 2000 Phone: 02 9291 9375 Fax: 02 9267 0531 enquiry@sga.edu.au http://www.embassyces.com

Kaplan – City 98–104 Goulburn St, Sydney, NSW, 2000 Phone: 02 8268 4900 Fax: 02 9283 9055 reception.sydney@kaplan.com http://www.kaplaninternational.com Kaplan – Manly 22 Darley Rd, Manly, NSW, 2095 Phone: 02 9976 2422 Fax: 02 9976 2433 reception.manly@kaplan.com http://www.kaplaninternational.com SELC Sydney English Language Centre 19–23 Hollywood Ave, Bondi Junction, Sydney, NSW, 2022 Phone: 02 8305 5600 Fax: 02 9389 6977 info@selc.com.au http://selc.com.au Universal English College Level 12, 222 Pitt St, Sydney, NSW, 2000 Phone: 02 9283 1088 Fax: 02 9283 1760 enquiries@uec.edu.au http://www.uec.edu.au ENGLISH LANGUAGE PROVIDERS, OTHER Kaplan Level 1, 379 Queen St, Brisbane, QLD, 4000 Phone: 07 3220 1011 Fax: 07 3220 1113 reception.brisbane@kaplan.com http://www.kaplaninternational.com Kaplan 130 McLeod St, Cairns, QLD, 4870 Phone: 07 4031 3466 Fax: 07 4031 3464 reception.cairns@kaplan.com http://www.kaplaninternational.com Kaplan 1325 Hay St, West Perth, WA, 6005 Phone: 08 9322 4136 Fax: 08 9481 7838 reception.perth@kaplan.com http://www.kaplaninternational.com VICTORIA UNIVERSITY PROGRAM English Language Institute Victoria University Phone: 03 9919 1175 eli@vu.edu.au http://www.vu.edu.au/international-students/english-languagestudies Note: Students who wish to study the program we run with Victoria University must study at English Language Institute.

ENGLISH LANGUAGE PROVIDERS

English Language Providers

IELTS 6.0 with no band less than 5.5

Successful completion of the first year

and Middle East

Korea

Successful Completion of GCE A Levels

Singapore

Successful completion of matayom 6

Successful completion of year 12

Successful completion of year 13

“A” levels or STPM or Foundation

Japanese High School graduate certificate (min 75%GPA)

Second year college or international

Thailand

Vietnam

Cambodia

Malaysia

Japan

Phillipines

Successful completion of Senior Middle 3

Successful completion of Form 7 (HKALE)

Successful completion of Senior High School Year 3

Successful completion of Form 7 (HKALE)

China

Hong Kong

Taiwan

Macau

Successful completion of High School

Brasil

USA

or Senior Middle 3

“A” levels or STPM or Foundation

Brunei

school IB or Foundation

Successful completion of SMU 3

Indonesia

or International Baccalaureate

Successful completion of NCEA Level 3

New Zealand

of a bachelor degree at university

At least 18 years of age, completion of high school,

Subcontinent

same as above

Language Testing System) 5.5 with no Band

same as above

Successful completion of High School

or Senior Middle 2

Successful completion of Form 5 (HKCEE)

Successful completion of Senior High School Year 2

Successful completion of Form 5 (HKCEE)

Successful completion of Senior Middle 2

Form 5 – “O” Levels or SPM

First year College

Japanese High School graduate certificate

Form 5 – “O” Levels or SPM

Successful completion of year 13

Successful completion of year 12

Successful completion of matayom 6

Successful completion of SMU 2

Successful Completion of GCE O Levels

successful completion of NCEA Level 2

High school graduation certificate

Completion of high school certificate

Score below 5

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

required to have achieved a minimum level of English proficiency of IELTS (Intensive English

to enroll in the Le Cordon Bleu MBA, or

International entry – Overseas students are

by the time the course commences.

Age – Applicants must be 18 years of age

secondary education.

11 is required or equivalent interstate/overseas

School leaver – Satisfactory completion of year

CULINARY ARTS

of supervisory work experience, can apply

• An undergraduate degree plus two years

Academic IELTS, with no band score less than 6

directly into the Le Cordon Bleu MBA, or

to international standard 6.5

in a supervisory role, can apply to enroll

• English language proficiency

equivalent; English proficiency IELTS

of relevant hospitality industry experience

a Le Cordon Bleu program, plus one year

• A related undergraduate degree from

MBA

6.0 with no band score lower than 5.5

and expertise at management level.

of year 12 secondary schooling or the

• Bachelor Degree or 4 years relevant business or hospitality experience

At least 18 years of age, completion

All

MIHM

of high school; satisfactory completion

BACHELOR

COUNTRY

Adelaide, South Australia

Adelaide is an ideal city in which to study the art of hospitality. It enjoys a national reputation for its State’s fine wines and celebrates a strong food culture, reflecting many of the world’s great cuisines.

ACCOMMODATION There is no residential arrangement for Adelaide’s bachelor and master degree programs; however, there are many choices of places to stay.

South Australia has a Mediterranean climate with cool, wet winters: 10˚C to 15˚C, and warm, dry summers: 25˚C to 35˚C. The warmer months – from about September through to April – allow an easy lifestyle among friendly people.

Student Accommodation Adelaide offers serviced student accommodation which can provide a secure safe and friendly environment.

The city is affordable, convenient, clean and green, with a slower pace than Australia’s other larger capitals, which makes it easier and safer to get around. ADELAIDE – THE CITY Adelaide is a small city surrounded by park lands, one of the few in the world that can truly be described as a ‘city within a park’. Its cinemas, theatres, art, music and food reflect the multicultural mix of people living here – from every corner of the globe. ADELAIDE – AND SURROUNDS The city is sited on the banks of the River Torrens, which flows west across the Adelaide Plains to the sea. One of Adelaide’s great features is its long coastline with clean sandy beaches only 30 minutes from the city centre. Ideal for swimming and sailing – or just enjoying a day in the sun. TRAVEL FROM THE AIRPORT Adelaide Airport is eight kilometres from the centre of the city, a 15-minute drive. It services regional, domestic and international travellers in one building. Taxis, shuttle buses, chauffeur driven cars and limousines all provide a service to and from the Adelaide Airport. Some people may like to book a shuttle bus or a taxi, however you may prefer to be picked up by a limousine. You can view the options available, make enquiries and bookings under “Airport Pick-up” on the Accommodations link our website. 15 minutes from CBD

Le Cordon Bleu Grange

CELUSA & SAIBT

Henley Beach

University of Adelaide UniSA

West Beach

ADELAIDE CBD

Adelaide Airport

In most student accommodations places the following facilities are provided: • Self-contained apartments • Share or single apartments • Internet or wireless facilities • 24 hour security • Kitchens • Laundry facilities • Transport information to help you settle in to Adelaide • Games room • Student common room • Outdoor area Information and bookings for the following Student Accommodation properties can be found on our website: • Student Living Australia • Regency International House • UniLodge @ Metro Adelaide • Unihouse Rundle Mall • UV Apartments • Adelaide Regent Apartments • Bradford Lodge • Elm Tree Lodge • Highgate Lodge • Lincoln College Homestay Homestay can provide you with an opportunity to live with an Australian family. It’s an excellent way be introduced to Australian culture and an ideal opportunity to speak English in everyday situations to develop your language skills faster. Most host families live within 20 minutes' public transport travelling time to the city or college. Accommodation costs about AUD$250 to AUD$280 per week for full board (furnished room). Breakfast and dinner are provided seven days a week, but lunch is only provided on Saturdays and Sundays. Some host families also provide airport pick-up. Many international students find that the best accommodation on arrival in Australia is a 4 week stay with a Homestay provider. During this period students can look for more permanent rental accommodation. Some students choose to use Homestay on a long term basis however there is no obligation for a student to stay on past the 4 weeks. Homestay facilities include: • Bedroom with wardrobe, desk and bed. • Negotiated use of kitchen facilities. • Shared use of bathroom, laundry. • Negotiated use of telecommunications.

SYDNEY ADELAIDE

You can find a host family via the Australian Homestay Network website. Visit:www.homestaynetwork.org Boarding Houses/Hostels These are a cheaper and more budget style accommodation. It is suggested that students use this accommodation only on a short-term basis until something more permanent is found. Information and bookings for the following accommodation properties can be found on our website: • Backpack Oz and The Guest House • Hostel 109 • RAH Residential Wing

LIVING IN ADELAIDE, SYDNEY & MELBOURNE

Living and Studying in

Adelaide, South Australia

Private Accommodation Houses, Apartments and Townhouses Other choices include renting a house or unit or flat. Costs vary depending on size, quality and proximity to the city. Renting usually requires that you sign a six or twelve-month contract and you will usually be required to pay one month’s rent in advance as well as pay a refundable deposit (a bond). One of the common websites listing rental properties is www.realestate.com.au. It may be challenging to secure an independent rental property before arriving in Adelaide. We advise that if students want to rent a flat or rooms to wait until they get to Adelaide before committing to a rental property. WHICH CAMPUS? Many international students like to live in or near the city centre because of its free city transport, central food market, Chinatown, cinemas and shopping malls. However, the Regency Campus is only 30 minutes from the city, using public transport. Students whose studies are based in the city include those enrolled for Le Cordon Bleu’s English Language, Foundation, Stage 5 Bachelor of Business, and Masters programs. Their campus is at either the University of Adelaide or the University of South Australia’s City West or City East sites. All other Le Cordon Bleu programs (and stages) are offered at the Regency Park campus only 30 minutes from the city, using public transport. OVERSEAS STUDENT HEALTH COVER All international students are required to pay for health insurance during their stay in Australia. The Overseas Student Health Cover (OSHC) plan assists in the payment of any medical and hospital care from the date of arrival until the end of the stay as a student in Australia. OSHC pays 85 per cent of the fee for each consultation with a medical practitioner (including specialists), or X-rays and pathology services. The following costs for 2011 are provided as a general guide: • Per Student A$315.00 per year approx. • Per Family A$748.00 per year approx. STUDENT SUPPORT SERVICES The Le Cordon Bleu Student Services and Admissions units are responsible for ensuring the provision of the highest level of personalised service and coordinates enquiries, admissions, enrolments, orientation and alumni activities. Le Cordon Bleu’s services include: • Information about student visas and accommodation. • An Orientation Program – a comprehensive induction program providing information on banking, medical, shopping, transport, cultural adjustment and campus tours; meeting with other international students; and familiarisation with the course. • Information about Overseas Student Health Cover. • Assistance about English language tuition. • Assistance in obtaining an employment placement.

Campus Support Services To enrich your time with Le Cordon Bleu, and to support your success in study, each of our educational partners provides excellent amenities and support services. They include: • Academic and personal counselling. • Learning support – language programs for people for whom English is a second language. • Accommodation assistance. There is also a Learning Resource Centre, an extensive library with database research facilities; a bookshop (at the University of SA campus); a career adviser; and a Health Care Centre, with doctors on campus (Regency Park campus only). Other features include: • Student clubs and a Student Association. • A cafeteria. • Electronic banking facilities (ATM). • Disability support. BANKING Banking hours are generally 9.30am to 4pm, Monday to Thursday, and 9.30am to 5pm Friday. Some banks offer extended hours and some are open on Saturday mornings. Travellers’ cheques are widely accepted, as are major credit cards VISA, Mastercard and (to a lesser extent) AMEX and Diners Card. Most banks will change foreign currency to Australian dollars. COST OF LIVING Adelaide is an affordable city to live in compared to most other Australian cities. For a single student in shared rental accommodation, the following guide shows the average basic weekly living costs but does not include additional textbooks. Rent

A$100.00

Bills (Electricity, gas etc)

A$28.00

Food

A$87.00

Transport

A$15.00

Clothes, entertainment

A$40.00

Phone calls, postage

A$25.00

Unexpected costs

A$20.00

Total

A$290.00

(Approximately $AUD15,000 per year)

WORKING IN AUSTRALIA Under current visa regulations, students residing temporarily in Australia under a student visa are permitted to work up to 20 hours per week. For information please visit www.immi.gov.au/students. FUN ACTIVITIES To help make your stay in Adelaide a memorable one, Le Cordon Bleu offers new students a range of activities, including: • An orientation bus tour of the picturesque Adelaide Hills, including lunch. • A course commencement ceremony which includes a formal ceremony, drinks and canapés. • Participation in student representative meetings. • Movie nights, a farm visit to see Australian animals, go-karting, ten-pin bowling, group dinners and a sports night. At the completion of your Adelaide studies, you’ll be invited to participate in a black-tie graduation ceremony dinner and formal ceremony.

Living and Studying in

Sydney, New South Wales

Sydney, known as the 'Harbour City', is built beside one of the most beautiful natural waterways in the world. It's often referred to as Australia's international gateway. Recognised as a global city with a world class restaurant scene it's also one of the most multicultural cities, reflecting its role as a major destination for immigrants to Australia. If you wish to master the culinary arts or study a Bachelor of Business in International Restaurant Management and work in world's best pâtisseries and restaurants, this is an ideal city in which to study. CITY OF LANDMARKS Sydney is notable for its beaches and twin landmarks – the Sydney Opera House and the Harbour Bridge. The metropolitan area is surrounded by national parks, and the harbour features many bays and inlets filled with pleasure boats and yachts. Summer day temperatures range from 18˚C to 32˚C. Winter, between June and August, has a day temperature range from 8˚C to 18˚C. Rainfall is usually spread evenly through the year.

TRAVEL FROM THE AIRPORT Taxis can take you quickly and safely directly to your accommodation. Alternatively, there are buses and trains travelling regularly to the city. STUDENT SERVICES Student services include an orientation program, accommodation information, and assistance with transport, legal and visa issues. The Student Services Office is the first contact point for students on campus and can assist with counselling, medical and emergency services. The Student Service Staff maintain student’s record of attendance and academic records. TRANSPORT Sydney has a population of more than four million people. However, it's a remarkably easy city to move around in. An excellent train, bus and ferry service covers all points of the greater metropolitan area.

30 minutes from CBD

Northern Sydney Institute – Ryde College Le Cordon Bleu Sydney Institute Building A, 250 Blaxland Road, Ryde NSW 2112 T +61 2 8878 3100 F +61 2 8878 3199 Email: australia@cordonbleu.edu. Website: www.lecordonbleu.com.au.

ur rbo ey

North Sydney SYDNEY CBD

Bondi Beach

Coogee Sydney Airport Maroubra

Student Services enquiries: studentservicessydney@cordonbleu.edu All admissions and course enquiries are managed through Le Cordon Bleu's corporate office in Adelaide, South Australia. Admissions – Le Cordon Bleu, Adelaide Days Road, Regency Park SA 5010 T +61 8 8348 3000 F +61 8 8346 3755 Australia Toll Free 1800 064 802

Manly

Chatswood

Le Cordon Bleu

THE LE CORDON BLEU SYDNEY INSTITUTE Studies occur at the Institute, located in North Ryde, a leafy suburb 17 kilometres north of the Sydney central business district. It is part of the region of Lower North Shore, whose main streets feature modern al fresco style dining with streetside cafes and restaurants lining the footpaths.

Botany Bay

SYDNEY ADELAIDE

Living and Studying in

Sydney, New South Wales

ACCOMMODATION The hospitality management program is non-residential. However, there are many accommodation options for students studying at Le Cordon Bleu such as International Student Residences, private rental, homestay and/or share accommodation. If students require assistance, please contact the Le Cordon Bleu Student Services Office for advice. Telephone: +61 2 8878 3100 or Student Services: studentservicessydney@cordonbleu.edu or www.lecordonbleu.com.au – look for the 'Accommodation in Sydney' link. Homestay Homestay can provide you with an opportunity to live with an Australian family. It’s an excellent way to be introduced to Australian culture and an ideal opportunity to speak English in everyday situations to develop your language skills faster. Accommodation costs about AUD$150 to AUD$200 per week for full board (furnished room). Breakfast and dinner are provided seven days a week, but lunch is only provided on Saturdays and Sundays. Homestay facilities include: • Bedroom with wardrobe, desk and bed. • Negotiated use of kitchen facilities. • Shared use of bathroom, laundry. • Negotiated use of telecommunications. You can also find and book to stay with a host family by contacting: Meridien Homestay Services Phone: 61 2 9958 6344 Email: meridien@idx.com.au Website: www.meridienhomestay.com

A$150.00

Bills (Electricity, gas etc)

A$50.00

Food

A$100.00

Transport

A$40.00

Clothes, entertainment

A$60.00

Phone calls, postage

A$40.00

Unexpected costs

A$40.00

Total

A$480.00

(Approximately $AUD25,028 per year)

BANKING Banking hours are generally 9.30am to 4pm, Monday to Thursday, and 9.30am to 5pm Friday. Some banks offer extended hours and some are open on Saturday mornings. Travellers' cheques are widely accepted, as are major credit cards VISA, Mastercard and (to a lesser extent) AMEX and Diners Card. Most banks will change foreign currency to Australian dollars.

Other private rental or hostel accommodation options Other choices include renting a house or unit or flat, or staying in a hostel. Costs vary depending on size, quality and proximity to the city. Renting usually requires that you sign a six or twelve month contract and you will usually be required to pay one month's rent in advance as well as pay a refundable deposit (a bond). The common websites listing rental properties are www.realestate.com.au www.domain.com.au It may be challenging to secure an independent rental property before arriving in Sydney. Most people who want to rent a flat or rooms wait until they get to Sydney before searching campus notice boards or looking in newspaper advertisements. The Student Services Office can provide advice and referral assistance. Student Services enquiries: studentservicessydney@cordonbleu.edu

FUN ACTIVITIES To help you feel welcome, Le Cordon Bleu offers new students a range of activities, including: • An orientation program. • Participation in student representative meetings. At the completion of your Sydney studies, you'll be invited to participate in a graduation ceremony.

Living and Studying in

Melbourne, Victoria

Melbourne is a modern multi-cultural city built around the shores of beautiful Port Phillip Bay. With world-class facilities and a reputation as the cultural and sporting capital of Australia, Melbourne hosts many outstanding arts and cultural events. Melbourne has a mild, temperate climate with four distinct seasons which are very much part of the city’s character. Spring through to autumn is a vibrant time for outdoor festivals, theatre and cinemas, alfresco eating, swimming and other water sports. Winter is the time for theatre, football, dining, conversation, open fires and shopping for warmer clothes. MELBOURNE – THE CITY Home to a diverse population of 4 million people from more than 140 nations, Melbourne boasts many of Australia’s best restaurants and cafés, and is a shopper’s paradise. In fact, Melbourne has over 3,000 restaurants with more than 70 individual styles of cuisine. MELBOURNE – AND SURROUNDS Melbourne is the capital of the state of Victoria, with daily flights to major cities throughout Asia, the United States and Europe. For the international visitor, Victoria is a delight to explore. It is the home of heritage-listed forests, some of Australia’s top ski fields, spectacular coastal regions, quiet country getaways and many other attractions.

ACCOMMODATION Students can stay either permanently or temporarily at one of our two student accommodation residences. It is strongly recommended that you apply in advance for rooms at these residences. Application forms are available from the VU website and can be faxed or emailed. Both student residences have an extensive program of events and activities to help you settle in Melbourne, with everything from parties to information sessions and sporting competitions. And if you need help you can speak with any member of the Residence Life Team members, who are senior students trained to answer any questions you might have and can direct you to VU services if needed. The Student Village provides an excellent opportunity to form friendships and offer a range of services which include 24-hour staff support, cable TV in lounges, evening security, free parking and sporting/leisure activities. For more information and booking enquiries, go to: www.vu.edu.au/facilities -and-services /housing-services Other private rental or hostel accommodation options There are also many hotels, motels, youth hostels and backpacker accommodations in Melbourne where you might like to stay temporarily while looking for other accommodation. Another option is to stay in a rented house, apartment or unit. Rent is usually paid on a monthly basis and will vary depending on the location, size and condition of the property. More information on available rental properties in Melbourne can be found at: www.realestate.com.au www.domain.com.au

Living and Studying in

Melbourne, Victoria

OVERSEAS STUDENT HEALTH COVER Overseas Student Health Cover (OSHC) has been designed to reduce the costs of medical and hospital care for international students while in Australia. It ensures that you can have access to appropriate, affordable healthcare, and is compulsory for all international students. Exceptions apply for Norwegian and Swedish students. STUDENT SUPPORT SERVICES The Le Cordon Bleu Student Services and Admissions units are responsible for ensuring the provision of the highest level of personalised service and coordinates enquiries, admissions, enrolments, orientation and alumni activities. Le Cordon Bleu’s services include: • Information about student visas and accommodation. • An Orientation Program – a comprehensive induction program providing information on safety banking, shopping, transport, cultural adjustment and campus tours; meeting with other international students; and familiarisation with the course. • Information about Overseas Student Health Cover. • Assistance about English language tuition. • Assistance in obtaining an employment placement.

Campus Support Services To enrich your time with Le Cordon Bleu, and to support your success in study our partner VU provides excellent amenities and support services. They include: • Advice and Counselling. • Accommodation assistance. • Library, Computer Labs and wireless internet access • Book Shop with online purchasing • Student clubs and a Student Association. • International Student Support • Health Advisor • A Cafeteria. • Electronic banking facilities (ATM). • Disability support. BANKING Banking hours are generally 9.30am to 4pm, Monday to Thursday, and 9.30am to 5pm Friday. Some banks offer extended hours and some are open on Saturday mornings. Travellers’ cheques are widely accepted, as are major credit cards VISA, Mastercard and (to a lesser extent) AMEX and Diners Card. Most banks will change foreign currency to Australian dollars. COST OF LIVING Cost of Living Estimates

Per Week

Rent / Accommodation fees

A$120.00***

Food and beverages

A$80.00

Public transport

A$25.30**

Personal health, chemist, haircut

A$15.00

Hobbies, sport, entertainment

A$60.00

Mobile phone

A$40.00

Unexpected costs

A$40.00

Estimated annual living costs

A$380.30

(Approximately $AUD19,829.00 per year) * ESTIMATED MINIMUM ANNUAL LIVING COSTS ARE FOR 2010 ONLY. AMOUNTS ARE SUBJECT TO CHANGE IN 2011. ** Based on zone 1 monthly met ticket within Melbourne’s public transport system. *** Utilities (gas, electricity, phone, water) are included in this fee.

INDUSTRY PLACEMENT

Industry Placement

In most programs (Adelaide and Sydney) students undertake work experience as part of their qualification with Le Cordon Bleu partner hospitality organisations across Australia and, in some cases overseas. The work experience program is completed over a 6 month period, working in world class hotels, resorts, kitchens, restaurants and convention centres. In Adelaide students study either Professional Experience (Bachelor) or Hospitality Industry Experience (Masters) and in Sydney, students undertake Industry Placement. The work experience program gives students a broad exposure to the Hospitality Industry, often allowing them to work in positions within the Food & Beverage/ Kitchens and/or Rooms Division departments. The work experience program allows students to apply the skills and knowledge acquired at Le Cordon Bleu into the working environment, further developing their understanding of the Hospitality Industry. It is hoped that during the six months students will become aware of the exciting opportunities that the Hospitality Industry has to offer as well as the many challenges faced by the industry throughout the world. Also, it gives students the opportunity to travel to a destination that they may never experience again and enjoy at new life style for 6 months. The exciting and challenging process is facilitated by the Professional Industry Placement department. Opportunities are vast, from far North Queensland where the majestic Great Barrier Reef draws tourists from across the globe, to the regional Australian destinations such as Uluru and Broome to cosmopolitan city centres such as Arts Capital of Australia, Melbourne or our largest and most vibrant city, Sydney while some even head west to Perth, Western Australia. The Professional Industry Placement Department will work with each student individually to ensure they get the most out of the work experience program. The Professional Industry Placement team promote a range of exciting opportunities and equip students during the work experience program with a range of tools to secure appropriate positions. International work placement opportunities are also available to students in Dubai, Canada, China, London, Singapore, Thailand, USA and Scotland to name a few. During the work experience program the students also have the opportunity to start building their reputation in the industry, create contacts and build their network, learn where their strengths lie and start making decisions about the career path they wish to take.

CAROL WEST Director Human Resources, Shangri La Marina Cairns Our managers totally support LCB students as an integral part of our organisational structure, and as such, they are absolutely dedicated to the development and success of LCB students. Their placement experiences will be rich, varied and valuable, and they will immediately experience the Shangri-La family sense of welcome and belonging, that all our people enjoy – the corner stone for our genuine hospitality (which defines Shangri-La.) Our placement experience is second to none... and we look forward to continuing to offer it to LCB students in the future. CATHERINE MURDOCH Manager Talent Management, InterContinental Hotels Group We are proud to play a role in the career development and building the capabilities of the hospitality industry’s future leaders. SUZY HORI Assistant Manager – Human Resources, Four Seasons Hotel Sydney Four Seasons Hotel Sydney is proud to be associated with Le Cordon Bleu. At Four Seasons, we pride ourselves on our talented, service-driven, standardsfocused employees. Le Cordon Bleu understands our organisation, attracts students of a caliber we look for, and trains them to industry standard. BRENDAN TOOMEY Regional Director Human Resources, Hilton Hotels Australasia Hilton Hotels of Australia are proud supporters of Le Cordon Bleu. The practical training the students receive provides an excellent basis for an ongoing career in the hospitality industry. We look forward to continuing a long and mutually productive relationship with the college.

Graduate

Placement

North America

Student and Graduate Locations

Le Cordon Bleu

South America

Africa

Europe

Asia

Australia

Le Cordon Bleu Alumni

Le Cordon Bleu is truly an international school – whether you are enrolling in the Le Cordon Bleu Bachelor of Business degree, Masters program or the Culinary Arts you’ll be joining a truly global family and an increasing network for great opportunities. The international reputation of Le Cordon Bleu attracts students from around Australia and countries as diverse as Korea, Taiwan, United States, France, Ireland, UK, India, Canada, Philippines, Japan, Indonesia, Brunei, South America, Middle East, Thailand... Le Cordon Bleu alumni today have become chefs at prestigious establishments, pastry shop ownders, restaurant and hotel managers, and leaders in the world of gastronomy and hospitality. Our growing network of alumni provides inspiration to all our current and future students. Le Cordon Bleu has welcomed many well-known personalities like Julia Child, Jacques Chirac, Dustin Hoffman and his family, Nancy Silverton, Natalie Dupree, the Bromberg Brothers, Allen Susser, James Peterson, Lydia Shire, Giada De Laurentis, Gaston Acurio, Ronald Regan, Larena Velazquez, Ming Tsai and Kathleen Flinn – among others. JULIE & JULIA Julie Powell, a secretary approaching her thirties decided to take a sabbatical year to make 524 recipes in 365 days from Julia Child’s book Mastering the Art of French Cooking. Julie Powell’s culinary project which originally was a blog became the book Julie & Julia. Julie Powell presents Julia Child as a model for the new generations of chefs and culinary amateurs.

Top: Meryl Streep & Nora Ephron with their Honorary Diploma from Le Cordon Bleu. Above: Meryl Streep and Stanley Tucci with Le Cordon Bleu students.

“

Adelaide is a beautiful city and a great place to study this very special course. With the wineries not so far away and the beach just across from us, it’s great. As well, the college itself has really good facilities for studying hospitality.

“

Whilst Sydney, home of the Le Cordon Bleu Sydney Culinary Arts School provides students with ample work placement opportunities in this city of some of the worlds best kitchens.

Career

Pathway Options

As a graduate you will have earned a recognition that will differentiate you from the rest in a demanding and ever-changing industry.

SALARIES INDICATION (Salaries in Australian Dollars) MANAGEMENT

OTHER CAREER POSITIONS AVAILABLE:

General Manager

$150,000 – $250,000

Rooms Division

$70,000

– $95,000

Financial Controller

$75,000

– $110,000

Conference Sales Manager

$60,000

– $85,000

Banquet Manager

$42,000

– $70,000

Human Resource Manager

$57,000

– $92,000

Front Office Manager

$40,000

– $70,000

Executive Housekeeping

$35,000

– $80,000

Catering Manager

$45,000

– $65,000

Food and Beverage Director

$60,000

– $100,000

Assistant Food & Beverage Manager

$37,000

– $62,000

Restaurant Operations Manager

$40,000

– $75,000

Sales & Marketing Director

$62,000

– $105,000

Maitre D’Hotel

$38,000

– $62,000

Duty Manager

$35,000

– $45,000

Executive Chef

$65,000

– $120,000 /$200,000

Sous Chef

$45,000

– $55,000 / $85,000

Chef de Partie

$35,000

– $37,000 / $45,000

Junior Sous

$43,000+

Catering Coordinator

$35,000

– $38,000 / $45,000

Executive Level

$38,000

– $42,000 / $60,000

Food Stylist

$45,000

– $55,000

CULINARY

SALES AND MARKETING Sales Director Director of Sales and Marketing Sales and Marketing Coordinator/Administrator Sales and Marketing Manager Key Account Manager Group/Area Sales and Marketing Manager Vice President/President Sales and Marketing FINANCE Trainee Manager Cost Control Accounts Receivable/Payable Clarke Night Auditor Hotel Accountant Director of Finance General Manager HUMAN RESOURCE MANAGEMENT Rostering Supervisor Human Resources Coordinator Recruitment Manager Training Manager Human Resources Manager Director of Human Resources RESORT MANAGEMENT Senior Receptionist Front Office Supervisor Assistant Entertainment Director Facilities Manager Resident Manager General Manager

FRONT OFFICE / ROOMS DIVISION Senior Receptionist Front Office Supervisor Assistant Front Office Manager Front Office Manager Rooms Division Manager Executive Assistant Manager General Manager Night Manager Reservations Manager Front Office Manager BANQUETING Assistant Banqueting Manager Catering Manager Public Relations & Sales Director Food & Beverage Manager Resident Manager Assistant General Manager General Manager EVENT CO-ORDINATION Corporate Hospitality Supervisor Functions Manager Events Coordinator Venue Manager Convention and Events Public Relations & Sales Director Sales Manager General Manager FOOD & BEVERAGE Outlet Supervisor Sommelier Restaurant Manager Assistant Food & Beverage Manager Food & Beverage Manager Director Food & Beverage Operations Assistant General Manager General Manager SPECIALIST SECTORS Restaurant Consultant Food & Beverage Business Consultant Food & Drink Importer/Exporter Wine Specialist Food & Wine Marketer Research Specialist

Admission Procedures 1 APPLICATION Application forms must be completed and submitted to Le Cordon Bleu Australia with the following documentation: • High School Certificate/Diploma OR equivalent qualification (certified copies only) • Academic transcripts (certified copies only) • Letter of Completion from Tertiary Institution/University (certified copies only) • Subject curriculum documentation (if requesting Recognition of Prior Learning or Course Credits for subjects previously completed) • English Language proficiency result (IELTS preferred) if English is not the students first language. • Evidence of work experience – Evidence must be provided in the form of a letter from employer(s) stating dates of employment, positions held, duties undertaken, and number of hours worked. • Curriculum Vitae (Masters’ applicants only) • Photocopy of Passport details 2 ASSESSMENT AND AVAILABILITY Upon receipt of the completed application form and supporting documentation, Le Cordon Bleu assesses the application to determine if all entry requirements have been met and ensures availability of places in the course(s) chosen. 3 LETTER OF OFFER (LOO) If the application is successful, Le Cordon Bleu issues a “Letter of Offer” for a place in the nominated course. The initial policy regarding “Recognition of Prior Learning” and Course Credits is also stated in the “Letter of Offer”. The “Letter of Offer” pack emailed to each applicant or education agent includes: • Acceptance of Offer Form • LCBA Fees, Refunds & Conditions Policy – please read carefully. • Partner Information (packaged offers only) • Course, Fee and initial payment details • Admissions Acceptance Procedure • Recognition of Prior Learning and Course Credit policy, plus application form (if applicable) • Tool Kit Content details (Culinary students only) 4 PRIOR TO ACCEPTANCE Overseas students from Country level assessment areas 3 & 4 (including India and China) intending to accept the offer must, prior to acceptance, submit to the Australian Embassy/ High Commissioner in their country the “Letter of Offer” and a completed Application for Pre Visa Assessment Form. For information on Visas please visit www.immi.gov.au or contact your education agent. 5 ACCEPTANCE OF OFFER & FIRST PAYMENT* Acceptance of Offer implies total acceptance of LCBA Fees, Refunds and Conditions policy. To accept the offer all students must complete the Acceptance of Offer Form and return it to LCBA. Payment of first semester tuition fees, compulsory Overseas Student Health Cover and AUD$250 Administration Fee, per Letter of Offer, must be paid now (proof of payment to accompany the Acceptance of Offer). 6 COE & ECOE After receipt of Acceptance of Offer and related fees, Le Cordon Bleu Australia issues a Confirmation of Enrolment Pack (COE) including electronic Confirmation of Enrolment (eCOE) certificate. 7 APPLICATIONS FOR VISA Overseas students must submit the eCOE certificate to the Australian Embassy/High Commission in their country, accompanied by an Application Form for a temporary student visa – form 157A. Information on Australian student visas and application forms can be obtained from the following website: www.immi.gov.au 8 TRAVEL ARRANGEMENT After obtaining their Australian Student Visa, students may book and pay for flights to Australia. Students should arrange to arrive in Australia at least 2 days before program commencement. *PAYMENT DETAILS – IMPORTANT Quote Student ID When paying by telegraphic or electronic funds transfer (EFT), please inform bank staff to enter, as a quoted reference, your Student ID number (located at top of LOO). This enables LCBA to speedily verify your payment and issue a respective COE pack. Copy Bank Receipt When making any deposit into the Le Cordon Bleu bank account, please fax or email a copy of the bank receipt to the LCBA office. This aids in prompt processing of payment and respective issue of COE pack. Fax No: 61 8 8346 3755

Email: (lholmes@cordonbleu.edu)

Postal: Le Cordon Bleu, Days Road, Regency Park, South Australia, 5010, Australia

Cheques/Bank Drafts Please make payable in Australian Dollars to: LE CORDON BLEU AUSTRALIA – ESOS TRUST ACCOUNT and send to: Le Cordon Bleu Australia Pty Ltd., Days Road, Regency Park, South Australia, 5010, Australia EFT & Telegraphic Transfers Account Name: Le Cordon Bleu Australia – Esos Trust Account Account No: 224-645 Bank Address: 2 King William Street, Adelaide, South Australia, 5000

Swift Code: WPACAU2S Bank Name: Westpac Banking Corporation Branch No: 035–000

Credit Card payments by Visa, Mastercard & American Express are accepted. However payments by American Express will incur a 3% surcharge.

FEES, REFUNDS & CONDITIONS POLICY

programs only.

International students policies and procedures are governed under the ESOS framework – http://aei.dest.gov.au/AEI/ESOS/QuickInfo/ESOS_ FrameWork_pdf.pdf 1) This agreement, and the availability of complaints and appeals processes, does not remove the right of the student to take action under Australia’s consumer protection laws.

FEE REDUCTION

FEES 2) A non-refundable $250 Administration fee will be charged when a student formally accepts an offer from Le Cordon Bleu. The Administration fee will be paid at the same time a student pays their first installment of tuition fees. 3) Invoiced tuition fees must be paid to Le Cordon Bleu Australia Pty Ltd and proof of receipt of payment must be confirmed before a Confirmation of Enrolment can be issued. 4) Le Cordon Bleu Australia Pty Ltd is entitled to accept all tuition payments. However, should the intake be unavailable to the student after payment has been received, every reasonable effort will be made to accommodate the student in the next available intake. 5) New students must pay the full amount of all invoiced tuition fees in cleared funds not less than 8 weeks prior to the commencement of the program. (see ww.lecordonbleu.com.au) 6) ) Re-enrolling/continuing students must pay the full amount of all invoiced tuition fees in cleared funds 6 weeks prior to course/subject commencement. 7) Le Cordon Bleu Australia Pty Ltd reserves the right to review fees at any time. 8) Any change in tuition fees will be advised in writing to current students and applicants, and will appear in all public, promotional and marketing materials, at least 3 months prior to the commencement of the study period to which they apply. 9) The new fees will apply to all payments due from the published effective date. 10) Tuition fees and supplementary fees will be itemised on all invoices and in the application form. 11) Where a student is required to repeat a course due to receiving a fail grade on the first or second attempt, the student will be required to re-enrol and pay the current applicable tuition fee nominated for that course, on each occasion.(see www.lecordonbleu.com.au) 12) Where a student is required to repeat Professional Experience because he or she received a fail grade on the previous attempt, a fee of $2,400 will be charged. 13) ) Where a student receives a not-yetcompetent grade for a unit of competency, on written request the student may be reassessed. Each reassessment will incur a fee of $500. (see www.lecordonbleu.com.au) 14) After issuance of an original Academic Transcript, Statement of Attainment or Parchment on completion of a program or part thereof, all additional requests will incur a charge of AUD$20 per Academic Transcript or Statement of Attainment, and AUD$40 for each additional Le Cordon Bleu Parchment. 15) If a Bachelor of Business student is successful in obtaining approval for a 12 month continuous Professional Experience, the student must pay a 20% deposit for the following academic semester of study, payable six (6) weeks prior to undertaking the rescheduled industry placement. (see www.lecordonbleu.com.au) 16) In the case of a packaged offer of programs, a deposit of AUD$1000 will be required for the issuance of a COE for Bachelors and Masters

17) Where course credit is granted any tuition fees paid for that course or courses shall be deducted from the next instalment of tuition fees.

any form of award or recognition of courses undertaken and shall be refused entry into classes until fees have been remitted to Le Cordon Bleu Australia Pty Ltd in full. 26) Le Cordon Bleu Australia Pty Ltd will also pass on any fees incurred to collect outstanding monies.

LE CORDON BLEU AUSTRALIA PTY LTD DEFAULT

APPLICATION & ENROLMENT CONDITIONS

18) If a student is unable to complete a Le Cordon Bleu Australia program due to a default by Le Cordon Bleu Australia Pty Ltd, being the failure to start the program on the agreed starting date, the program ceasing after it starts and before it is completed or because a sanction is imposed upon. Le Cordon Bleu Australia Pty Ltd under relevant State or Federal legislation, the student shall be entitled to a refund or an alternative course in accordance with the provisions of the National Code of the Education Services for Overseas Students (ESOS) Act. Where a refund is required, the amount of the refund will be paid within two weeks of the date of the default.

27) Le Cordon Bleu Australia Pty Ltd reserves the right at its absolute discretion to reject, suspend or cancel any application or enrolment, and it shall be under no obligation whatsoever to give reasons for its decision. Le Cordon Bleu Australia can, as part of the application process, interview students who have applied for Le Cordon Bleu courses. 28) ) All students are bound to comply with the conditions stated in the Le Cordon Bleu Australia Student Handbook which are subject to change from time to time. (see www.lecordonbleu.com.au) 29) ) The Professional Industry Placement team will facilitate a range of opportunities for placement so that students can meet the academic requirements of their program. Professional experience will inform the students of these opportunities at the appropriate time during their studies. Students need to comply with the terms and conditions set by the Professional Industry Placement department to ensure that they can apply for the facilitated positions. The terms and conditions for Professional Experience /Industry Placement are subject to change from time to time and are available on our website at www.lecordonbleu.com.au under our policies and procedures section. The terms and conditions will also be provided in writing at the commencement of the program and any changes to the eligibility criteria will be advised in writing throughout the program and will apply from the effective date. The Professional Industry Placement team will assist all students with a range of strategies and processes to ensure students are able to secure positions so they can complete the required industry placement semester. 30) The student is obliged to notify Le Cordon Bleu Australia Pty Ltd of any change of address while enrolled in a course. 31) Le Cordon Bleu Australia Pty Ltd shall be under no liability whatsoever to any student for any loss or damage, sustained at or upon the School’s premises however caused, and whether in respect of any negligent act or omission by Le Cordon Bleu Australia Pty Ltd, its employees, agents or servants or otherwise. 32) Le Cordon Bleu Australia Pty Ltd shall be under no liability whatsoever to any student for any loss or damage, suffered by reason of the failure of Le Cordon Bleu Australia Pty Ltd, its employees, agents or servants to notify the student of any risk or danger of which they had no prior knowledge nor ought reasonably to have had such knowledge. 33) Le Cordon Bleu Australia Pty Ltd reserves the right in its absolute discretion to review and alter the organisation and/or structure of the program at any time in accordance with its governance structures. 34) If any material alteration is made before the commencement of a program, Le Cordon Bleu Australia Pty Ltd will make all reasonable efforts to notify any applicant so affected. 35) It is a condition of enrolment and responsibility of the student to ensure they hold appropriate medical insurance cover. 36) Le Cordon Bleu Australia Pty Ltd reserves the right and liberty to use promotional work taken in the form of photography, films or reproductions for the purpose of advertising, photography and publicity – either wholly or in part, in any manner or form whatsoever and in any medium, either separately or in conjunction with other photographs, films or reproductions thereof. 37) No student shall be entitled to use the names “Le Cordon Bleu” or “Le Cordon Bleu de Paris”under any circumstances or at any time or

STUDENT DEFAULT 19) Where a student is unable to commence a Le Cordon Bleu Australia Pty Ltd program as a result of a visa not being issued for whatever reason, a refund of fees or other compensation will be made in accordance with the requirements of the ESOS Act 2002, as amended and the National Code 2007. 20) Where an applicant elects not to commence a Le Cordon Bleu Australia program and gives notice in writing at least 28 days before the commencement of the program, 85% of any tuition fees paid for courses not yet commenced, will be refunded. The applicant may elect to have any paid tuition fees transferred to an alternative Le Cordon Bleu Australia program if he or she has an approved application for the alternative program. If an applicant gives less than 28 days notice he or she will not be entitled to any refund or transfer of fees. 21) No refunds will be made where a student or applicant fails to complete, withdraws from or does not commence a Le Cordon Bleu program as a result of a) a change to student visa status b) cancellation of the student visa or c) students elects to transfer to a different provider after the student has commenced.

DEFERRING COMMENCEMENT 22(a) Where an applicant elects to defer commencement of a Le Cordon Bleu Australia Pty Ltd program for which an Acceptance Of Offer form has been signed, any tuition fees or deposits paid will be held for up to 12 months from the original commencement date, to be applied to the new commencement date, on the condition that the written application to defer commencement has been received from the applicant by Le Cordon Bleu Australia Pty Ltd not less than 28 days prior to the original commencement date. 22(b) Students electing to defer to later intakes must do so in writing no less than 5 days prior to the course commencement date. Students notifying Le Cordon Bleu of their intent to defer to a later date less than 5 days prior to course commencement date will incur a $500 deferment fee. 23) Every reasonable effort will be made to accommodate the applicant in a later course of his or her choice. If the fee for the course to be attended is greater than that of the course originally selected, the applicant shall pay the balance in cleared funds to Le Cordon Bleu Australia Pty Ltd within a designated time frame. 24) Once the 12 month period after deferment lapses the applicant would be required to re-apply to Le Cordon Bleu Pty Ltd. (see www.lecordonbleu.com.au)

PAYMENT 25) Any student refusing to pay fees after requests have been made, in writing to the most recent address provided by the student, shall not receive

Le Cordon Bleu

International Addresses Le Cordon Bleu Paris

Le Cordon Bleu Tokyo

Le Cordon Bleu Peru

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

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

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

Le Cordon Bleu London 114 Marylebone Lane London, W1U 2HH, U.K. T : +44 207 935 3503 F : +44 207 935 7621 london@cordonbleu.edu

Le Cordon Bleu Madrid Universidad Francisco de Vitoria Ctra. Pozuelo-Majadahonda Km. 1,800 Pozuelo de Alarcón, 28223 Madrid, Spain T : +34 91 351 03 03 F : +34 91 351 15 55 madrid@cordonbleu.edu

Le Cordon Bleu Amsterdam Herengracht 314 1016 CD Amsterdam The Netherlands T : +31 20 627 87 25 F : +31 20 620 34 91 amsterdam@cordonbleu.edu

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

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

Le Cordon Bleu Inc. 40 Enterprise Avenue Secaucus, NJ 07094-2517 USA T : +1 201 617 5221 F : +1 201 617 1914 Toll Free Number +1 800 457 CHEF (2433) info@cordonbleu.edu

Le Cordon Bleu Australia Days Road Regency Park, South Australia, 5010 Australia T: +61 8 8348 3000 F: +61 8 8346 3755 australia@cordonbleu.edu

Le Cordon Bleu Sydney 250 Blaxland Road, Ryde Sydney NSW 2112, Australia T : +61 2 8878 3100 F : +61 2 8878 3199 australia@cordonbleu.edu

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

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

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

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

www.cordonbleu.edu e-mail: info@cordonbleu.edu

Le Cordon Bleu Australia Days Road, Regency Park SA 5010 T +61 8 8348 3000 F +61 8 8346 3755 Australia Toll Free 1800 064 802 E australia@cordonbleu.edu www.lecordonbleu.com.au CRICOS Provider No: (SA) 01818E (NSW) 02380M (VIC) 00124K

Le Cordon Bleu Sydney Culinary Arts Institute Level 4, A Block 250 Blaxland Road, Ryde, Sydney NSW 2112 T +61 2 8878 3100 F +61 2 8878 3199 E australia@cordonbleu.edu www.lecordonbleu.com.au

Paris

London

Madrid

Amsterdam

Ottawa

Japan

USA

Australia

Peru

Korea

Liban

Mexico

Thailand