le cordon bleu australia prospectus

Le Cordon Bleu Australiaculinary & hospitality studies 2013

Experience the Art of Success

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Welcome to le cordon Bleu, one of the World’s most prominent organisations dedicated to culinary, food, Wine, nutrition, restaurant, hotel and management education, founded in paris in 1895. Today Le Cordon Bleu has a presence in some 20 countries with more than 40 international schools attended by 20,000 students annually - making Le Cordon Bleu the only truly global educator in the culinary arts, hospitality and tourism management.

Le Cordon Bleu is dedicated to preserving and passing on the mastery and application of the Culinary Arts through the classic cycle program and contemporary molecular cuisine research as well as professional hospitality management through the Le Cordon Bleu undergraduate and postgraduate programs.

We invite you to share our knowledge and passion for the culinary arts, hospitality and management education and look forward to leading you on a journey of discovery that will last a lifetime.

andré J. cointreau president & ceo, le cordon Bleu

Bienvenue

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sydney, new south wales

LeCordonBLeudipLômedeCuisine(dipLomaofCuisine) 10 LeCordonBLeudipLômedepâtisserie(dipLomaofpatisserie) 12 LeCordonBLeuGranddipLôme(GranddipLomaofCuisine&patisserie) 14

adelaide, south australia

le cordon Bleu professional culinary management program 18


BaCheLorofBusiness(wineentrepreneurship) 30 BaCheLorofBusiness(foodentrepreneurship) 32 BaCheLorofBusiness(internationaLhoteLmanaGement) 34 BaCheLorofBusiness(internationaLrestaurantmanaGement) 36

sydney, new south wales

BaCheLorofBusiness(internationaLhoteLmanaGement) 34 BaCheLorofBusiness(internationaLrestaurantmanaGement) 36

melbourne, victoria

BaCheLorofBusiness(CuLinarymanaGement) 40

online

masterofGastronomiCtourism 44


masterofBusinessadministration(internationaLhoteL&restaurantmanaGement) 46 masterininternationaLhospitaLitymanaGement 48

sales and marketing sales director director of sales & marketing sales and marketing coordinator sales and marketing administratorsales and marketing managerkey account managergroup/area sales & marketing managervice president/president sales & marketing

finance trainee manager cost control accounts receivaBle/payaBle night auditor hotel accountant director of finance general manager

human resource management rostering supervisor human resources coordinator recruitment manager training manager human resources manager director of human resourcesresort management senior receptionist assistant entertainment director facilities manager resident manager general manager

front office / rooms division senior receptionist front office supervisor assistant front office manager front office manager rooms division manager executive assistant manager general manager night manager reservations manager

Banqueting assistant Banqueting manager catering manager sales directorfood & Beverage manager resident manager assistant general manager general manager eventCo-ordinationcorporate hospitality supervisor functions manager

eventsCo-ordinatorvenue manager convention and events puBlic relations & sales directorsales manager general manager food & Beverageoutlet supervisor sommelierrestaurant manager assistant food & Beverage manager

food and Beverage manager director food & Beverage operations assistant general manager general manager, food and Beverage

specialist sectors restaurant consultant food & Beverage Business consultant food & drink importer/exporter Wine specialist food & Wine marketer research specialistfood product developerfood & Wine sales specialistfood or Wine entrepreneur

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explore a World of careers With international hospitality, food, Wine and management studies

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le cordon Bleu

classic cycle program

sydneyDiscover the Culinary Arts Cu

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classic cycle program

Launch your career in the culinary arts, unlock the essence of French cuisine through these courses and establish a foundation of exemplary skills. The world’s most prestigious culinary education program teaches you how to master classic French techniques at the service of international fine cuisine and pâtisserie.

The Classic Cycle and Culinary Management programs are conducted at Le Cordon Bleu Sydney Culinary Arts Institute, located within the Ryde College of the TAFE NSW Northern Sydney Institute.

Starting dates include January, April, July and October. You will learn from esteemed chefs, obtaining expertise and experience through the unrivalled Le Cordon Bleu teaching method that combines demonstrations with hands-on practical classes, held over 3 - 4 days each week.

Certificate III in Hospitality (Commercial Cookery or Pâtisserie) includes a six-month industry placement component, organised by Le Cordon Bleu’s Industry Placement team. This exclusive workplace access opportunity provides crucial experience to help you succeed in the modern global hospitality field, in addition to being taught essential résumé writing and job search skills, interview techniques and presentation skills.

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements.

Satisfactory completion of Year 11 or equivalent interstate/overseas secondary education is required, and applicants must be 17.5 years of age when the course commences. Overseas students must have a minimum level of English proficiency to IELTS (Intensive English Language Testing System) 5.5 with no Band Score below 5.

Le Cordon Bleu culinary programs are offered according to the National Training Package requirements and the Australian Qualifications Framework (AQF).

magret de canardDuck breast, pommes boulanger, cinnamon, star anise, cloves, fresh cherries, duck glaze

“the classic cycle program provided me With superB culinary skills & techniques. the Bachelor of Business adds further management & entrepreneurial knoWledge in order to oWn & operate a successful restaurant.”

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

BECOME A LEADER IN THE CULINARY ARTS. COMPLETE OUR CLASSIC CYCLE PROGRAM IN SYDNEY.AFTER SUCCESSFULLY COMPLETING THE BASIC, INTERMEDIATE AND SUPERIOR CERTIFICATES FOR BOTH CUISINE AND PÂTISSERIE, AND A PRACTICAL INDUSTRY PLACEMENT COMPONENT, YOU WILL BE AWARDED THE COVETED LE CORDON BLEU GRAND DIPLÔME – RECOGNISED AS A BADGE OF EXCELLENCE THROUGHOUT THE CULINARY WORLD. IN ADDITION TO LE CORDON BLEU’S CLASSIC FRENCH MODULES, YOU ALSO RECEIVE AUSTRALIAN QUALIFICATION UNITS THROUGH A COMPREHENSIVE, NATIONALLY RECOGNISED SERIES OF CERTIFICATES AND DIPLOMAS.

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

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Basic cuisinecourse code: sit10307

certificate i in hospitality (Kitchen OperatiOns)cricos code: 066658a

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

French Study Modules This program will provide you with an introduction to Classic French Cuisine. French culinary terms and definitions

The use and care of cookery equipment

Working in a safe and hygienic manner

Food preparation and mise en place

Work organisation and planning

Introduction to French Cuisine

French classical cooking techniques

Variations of cooking methods

Fonds de Cuisine – foundation sauces production

Commodities – receiving and storage

Australian Units of Competency SITHCCC001B Organise and prepare food

SITHCCC002A Present food

SITHCCC005A Use basic methods of cookery

SITHCCC004B Clean and maintain kitchen premises

SITHCCC003A Receive and store kitchen supplies

SITXOHS002A Follow workplace hygiene procedures

SITXOHS001B Follow health, safety and security procedures

SITXCOM001A Work with colleagues and customers

SITXCOM002A Work in a socially diverse environment

SITHIND001B Develop and update hospitality industry knowledge

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intermediate cuisine course code: sit20307

certificate ii in hospitality (Kitchen OperatiOns)* cricos code: 066659m cricos code: 076503d

prerequisite: Basic cuisine qualification

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

French Study Modules Emphasis is placed on the importance of: Mise en place, organisation and workflow planning in the preparation and service of meals

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

Hors d’oeuvre, canapés, salads and appetisers

Vegetables, eggs and farinaceous cooking techniques and menu items

French pastries and cakes

Prepare and cook hot and cold desserts

Career preparation and workplace communication

Australian Units of Competency SITHCCC008A Prepare stocks, sauces and soups

SITHCCC006A Prepare appetisers and salads

SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes

SITHCCC013A Prepare hot and cold desserts

SITHCCC014A Prepare pastries, cakes and yeast goods

SITXFSA001A Implement food safety procedures

*Certificate II is only awarded after completion of Industry Placement

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superior cuisine course code: sit30807

certificate iii in hospitality (cOmmercial cOOKery) CRICOS CODE: 066660G CRICOS CODE 076504C

prerequisite: intermediate cuisine qualification

The Superior Cuisine program teaches you about contemporary developments in French and international cuisine. Addressing menu trends from leading modern restaurant kitchens, you will tackle original recipes and fresh interpretations of French classics. Encouraged to be more creative in your cooking and presentation, by successfully completing this course you will receive Le Diplôme de Cuisine.

French Study Modules Develop a creative approach to the preparation and service of French classical and contemporary international cuisine menus. Meat, poultry and game preparations and cookery techniques, dish presentation and finishes

Seafood preparations and cookery techniques, dish presentation and finishes

Cheese knowledge and uses

Menu trends and market application including food costing

Desserts à l’assiette

Preparation of foods for dietary, allergy and cultural requirements

Seasonal and market influences in cuisine

Classical and contemporary menus

Modern approaches to plate design and presentation to restaurant standards

Organise and prepare mise en place for a restaurant situation in a team

Presentation and service requirements of the finished menu

Teamwork


Australian Units of Competency SITHCCC010A Select, prepare and cook poultry

SITHFAB009A Provide responsible service of alcohol

SITHCCC012A Select, prepare and cook meat

SITHCCC011A Select, prepare and cook seafood

SITHCCC021B Handle and serve cheese

*SITHCCC027A Prepare, cook and serve food for food service

SITHCCC016A Develop cost-effective menus

SITHCCC029A Prepare foods according to dietary and cultural needs

SITXCCS002A Provide quality customer service

SITXCOM003A Deal with conflict situations

HLTFA301B Apply first aid

SITXHRM001A Coach others in job skills

SITHCCC028A Prepare, cook and serve food for menus Industry Placement - 6 months

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

CoquiLLessaint-JaCquesSeared scallops, zucchini, saffron beurre blanc, salmon roe 1110

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

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Basic pâtisserie course code: sit10307

certificate i in hospitality (Kitchen OperatiOns) cricos code: 066658a

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

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

The use and care of cookery and pâtisserie equipment




French classical cooking techniques in cookery and pâtisserie


Basic French pastry terms

Basic decoration

Introduction to chocolate

Introduction to bread and yeast dough

Introduction to desserts

French Pâtisserie – introduction to a variety of cakes and pastries

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

Australian Units of Competency SITHCCC001B Organise and prepare food



SITHCCC004B Clean and maintain kitchen premises

SITHCCC003B Receive and store kitchen supplies


SITXOHS001B Follow health, safety and security procedures

SITXCOM001A Work with colleagues and customers


SITHIND001A Develop and update hospitality industry knowledge

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intermediate pâtisserie course code: sit20307

certificate ii in hospitality (Kitchen OperatiOns)* cricos code: 066659m cricos code: 076503d

prerequisite: Basic pâtisserie qualification

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

French Study Modules The focus will be on refining and developing previously learned skills.Artistic and decorative skills

Ice cream and sorbet

Bread making

Mastering Bavarian creams and mousses

Classical and contemporary desserts

Classical and contemporary presentations

Variations on restaurant hot and cold plated desserts

French Pastries and cakes

Career preparation and workplace communications

Australian Units of Competency SITHCCC013A Prepare hot and cold desserts

SITHCCC014A Prepare pastries, cakes and yeast goods


SITHPAT006A Present desserts


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

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superior pâtisserie course code: sit31107

certificate iii in hospitality (pâtisserie) cricos code: 066662e cricos code: 076505b

prerequisite: intermediate pâtisserie qualification

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

French Study Modules You will make a range of pâtisserie items, including: Variety of classic pastries and cakes

Sweet yeast products

Advanced gateaux and tortes

Desserts for dietary requirements

Boulangerie – European festive and celebration breads

High tea service

Preparation and service of espresso coffee

Application of menu presentation

Modern approach to plate design and presentation to industry standards


Organise and prepare mise en place in a team for service

Teamwork


Contemporary chocolate box

Production and presentation of petits fours

Australian 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


SITHPAT005A Prepare and present gateaux, torten and cakes

SITHCCC029A Prepare foods according to dietary and cultural needs

SITHPAT007A Prepare and display petits fours

SITHIND003A Provide and co-ordinate hospitality service Industry placement - 6 months

crÈme caramelCream caramel, red wine poached pears

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professional culinarymanagement program Accelerate your career in the international culinary industry. Prepare yourself for management roles and receive the esteemed Diplôme Avancé de Gestion Culinaire from Le Cordon Bleu.

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diplôme avancé de gestion culinairecourse code: sit60307

advanced diploma of hospitalityCRICOS CODE: 066664C

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

stage 1: pâtisseriecertificate iv in hospitality (pâtisserie)COURSE CODE: SIT40707 CRICOS CODE: 067402F CRICOS CODE: 076507M

prerequisite: diplôme de pâtisserie or CertifiCateiiiinhospitaLity(pâtisserie)

Practical ComponentDuring the practical component of the pâtisserie stream you will gain an in depth appreciation of:Decorative showpieces – advanced sugar and chocolate work to produce original showpieces. Includes silicon mould making.

Confiserie - Advanced chocolate and sugar confections. Packaging and presentation of confectionery

Petits fours

Marzipan – shaping, modelling and finishing figures

Caramel and nougatine

Australian Units of Competency SITHCCC022A Prepare chocolate and chocolate confectionery

SITHPAT008A Prepare and model marzipan

SITHPAT010A Prepare and display sugar work

SITHPAT011A Plan, prepare and display sweet buffet showpieces

SITHPAT012A Plan pâtisserie operations

SITHCCC026A Establish and maintain quality control of food

SITXINV002A Control and order stock

SITXFSA002A Develop and implement a food safety program

SITHCCC025A Monitor catering revenue and costs

SITXMGT001A Monitor work operations

SITXOHS004B Implement and monitor workplace health, safety and security practices

SITXHRM005A Lead and manage people

SITXFIN003A Interpret financial information

SITXFIN004A Manage finances within a budget

SITXINV001A Receive and store stock

SITXCCS002A Provide quality customer service

SITHCCC016A Develop cost effective menus

staGe2:Cuisineandpâtisserieadvanced diploma of hospitality COURSE CODE: SIT60307 CRICOS CODE: 066664C CRICOS CODE: 076502E

prerequisite:CertifiCateivinhospitaLity(CommerCiaLCookery)orCertifiCateivinhospitaLity(pâtisserie)

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

Australian Units of Competency SITXOHS005A Establish and maintain an OHS system

SITXHRM002A Recruit, select and induct staff

SITXHRM003A Roster staff

SITXMGT002A Develop and implement operational plans

SITXFIN005A Prepare and monitor budgets

SITXGLC001A Develop and update legal knowledge required for business compliance

SITXMGT006A Establish and conduct business relationships

SITXHRM007A Manage workplace diversity

SITXHRM006A Monitor staff performance

SITXCCS003A Manage quality customer service

SITXFIN007A Manage physical assets

SITXFIN008A Manage financial operations

SITXMGT004A Develop and implement a business plan

SITXMPR005A Develop and manage marketing strategies

stage 1: cuisinecertificate iv in hospitality (cOmmercial cOOKery)COURSE CODE: SIT40407 CRICOS CODE: 066661F CRICOS CODE: 076506A

prerequisite: diplôme de cuisine or CertifiCateiiiinhospitaLity(CommerCiaLCookery)

Practical ComponentDuring the practical component of the Cuisine stream you will gain an in depth appreciation of: Product origins, influences and regional cuisines

Classical French and contemporary cuisines

Classical French and contemporary patés, terrines and buffet items


Australian Units of Competency SITHCCC015A Plan and prepare food for buffets

SITHCCC024B Select, prepare and serve specialised cuisines

SITHCCC040A Design menus to meet market needs

SITHCCC026A Establish and maintain quality control of food










gâteau opéraCoffee & chocolate torte

pâtissier, chef, cAteriNG MANAGerfood & beverAGe MANAGer, kitcheN operAtioNs MANAGer, restAUrAteUr

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culinary management

adelaideDiscover the Culinary Arts

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

The Le Cordon Bleu Professional Culinary Management Program is offered in Adelaide, South Australia, at the Regency Park campus of TAFE SA. You will learn from highly skilled and passionate chefs in superb training kitchens and state of the art demonstration kitchens and fully operational restaurants. You may also choose to study specialised food and wine subjects. Easy access to South Australia’s world renowned wine producing regions will make your time in Adelaide even more valuable and interesting.

The program is delivered over 5 days each week. Starting dates include January and July.

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

Your competency will be assessed through practical exercises, classroom and written homework activities, quizzes, events and work performed during formal industry placements.

Satisfactory completion of Year 11 or equivalent interstate/overseas secondary education is required, and applicants must be 17.5 years of age when the course commences. Overseas students must have a minimum level of English proficiency to IELTS (Intensive English Language Testing System) 5.5 with no Band Score below 5.

Le Cordon Bleu culinary programs are offered according to the National Training Package requirements and the Australian Qualifications Framework (AQF).

terrine de fromage de chÈvreGoats’ cheese, basil jelly, rocket soil, tomato quenelle

“le cordon Bleu has given me all the skills, knoWledge and support that i Would ever need to Become successful. the lecturers at le cordon Bleu Bring enthusiasm to each and every lesson they teach.”

JOSHUA COVINO studentDIPLÔME AVANCÉ DE GESTION CULINAIRE(PROFESSIONAL CULINARY MANAGEMENT PROGRAM)

FASTRACK YOUR SUCCESS. GET YOUR ADVANCED DIPLOMA OF HOSPITALITY IN ONLY 2 YEARS. ACHIEVE SUCCESS IN RECORD TIME. IN ADELAIDE YOU CAN COMPLETE THE PROFESSIONAL CULINARY MANAGEMENT PROGRAM IN 24 MONTHS. EXPERT TRAINING IN CUISINE AND PÂTISSERIE, FOLLOWED BY SIX MONTHS’ INDUSTRY PLACEMENT WILL EARN YOU A HIGHLY ACCLAIMED PASSPORT TO THE CULINARY WORLD. THIS INTENSIVE COURSE INCORPORATES CERTIFICATE III AS WELL AS THE COVETED ADVANCED DIPLOMA OF HOSPITALITY.

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certificate iii in hospitality (cOmmercial cOOKery) CRICOS CODE: 065422G

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

stage 1.1 Open the door to the classical French techniques underpinning many modern international cuisines. From day one you begin to master basic skills such as holding a knife properly, preparing vegetables or making perfect stock. As the term progresses more complex techniques are introduced. Menu-oriented demonstrations incorporate elements such as organisation, preparation, balance and timing. You will learn to use and integrate sauces, herbs and spices into your recipes to produce a wide variety of flavours.

French Study Modules This program introduces you to classical French cuisine. French culinary terms and definitions

The use and care of cookery equipment




Introduction to French cuisine


Variations of cooking methods

Fonds de cuisine - Classical French stocks, glazes, basic and advanced sauces and soups


Australian Units of Competency SITHCCC001B Organise & prepare food


SITHCCC003B Receive & store kitchen supplies

SITHCCC004B Clean & maintain kitchen premises


SITHCCC008A Prepare stocks, sauces and soups

SITXCOM001A Work with colleagues & customers


SITXOHS001B Follow health, safety & security procedures


staGe1.2As you are introduced to French regional dishes, you will apply the methods and techniques developed in the previous stage. Through practice and repetition you will perform tasks more easily and instinctively. Discover the importance of ‘mise en place’ when you cook for real customers in our training restaurant. Demonstrations highlight various presentation styles from classical to contemporary. prerequisite: Basic cuisine or stage 1.1

French Study Modules As you progress, emphasis is placed on: Mise en place, organisation and workflow planning in the preparation and service of meals

Hors d’oeuvre, canapés, salads and appetisers

Vegetables, eggs and farinaceous cooking techniques and menu items



Teamwork

French regional cooking

Australian Units of Competency SITHCCC007A Prepare sandwiches

SITHCCC006A Prepare appetisers & salads

SITHCCC009A Prepare vegetables, fruit, eggs & farinaceous dishes

SITHCCC010A Select, prepare & cook poultry




SITHIND001B Develop & update hospitality industry knowledge

SITHCCC014A Prepare pastries, cakes & yeast goods

staGe1.3Learn about contemporary developments in French and international cuisine. Full menus, demonstrated by chefs, are inspired by trends from the world’s top kitchens. Some recipes are traditional, others are current interpretations of the classics. Rich, refined ingredients will allow you to work with items such as foie gras, truffles and lobster. Now well-versed in French culinary skills, you are encouraged to be more creative in both taste and presentation. prerequisite:intermediateCuisineorstaGe1.2

French Study Modules Develop a creative approach to the preparation and service of French classical and contemporary international cuisine menus. Meat, poultry and game preparations and cookery techniques

Seafood preparations and cookery techniques

Menu trends and market application including food costing

Desserts à l’assiette

Preparation of foods for dietary, allergy and cultural requirements


Classical and contemporary menus

Modern approaches to plate design and presentation to restaurant standards


Restaurant service

Australian Units of Competency SITHCCC011A Select, prepare & cook seafood

SITHCCC026A Establish & maintain quality control of food

SITHCCC013A Prepare hot & cold desserts

SITHCCC012A Select, prepare & cook meat

SITHCCC016A Develop cost-effective menus

SITHCCC029A Prepare foods according to dietary & cultural needs

HLTFA301B Apply first aid

SITXFSA002A Develop & implement a food safety program

SITHCCC027A Prepare, cook & serve food for food service

staGe2-industrypLaCementIndustry Placement enables you to put into practice the skills and techniques learned on campus in a real hospitality business. With assistance from Le Cordon Bleu’s Industry Placement team, this stage will become the foundation for both the remainder of the program and your future career.

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

fruits de mer en verrineSeafood, jellied tomato consommé, lime

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cuisinier

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CertifiCateiiiinhospitaLity(pâtisserie)CRICOS CODE: 065423F

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

stage 1.1 This stage is designed to give you a strong foundation on which to build the basic skills and knowledge you need to be a successful pastry chef. In demonstration and theory sessions you will learn the techniques of the trade from experienced teachers and chefs, and in practical sessions you will create a range of simple but delicious pastries and desserts. In this unique program, you will also learn the fundamentals of savoury cooking, making you a sought-after employee with a broad range of abilities.

French Study Modules Introduction to classical cooking techniques as applied to pâtisserie: French culinary terms and definitions

The use and care of cookery and pâtisserie equipment






Basic French pastry terms

Basic decoration

Introduction to chocolate

Introduction to bread and yeast dough

Introduction to desserts

French pâtisserie – introduction to a variety of cakes and pastries

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

Australian Units of Competency SITHCCC001B Organise & prepare food


SITHCCC003B Receive & store kitchen supplies

SITHCCC004B Clean & maintain kitchen premises


SITHCCC008A Prepare stocks, sauces and soups

SITXCOM001A Work with colleagues & customers


SITXOHS001B Follow health, safety & security procedures


staGe1.2The main ingredients in French patisserie are flour, butter, eggs and ‘savoir-faire’! In this stage you will combine these simple ingredients to make an astounding array of specialist pastries, cakes, desserts and bakery items. Your chefs will inspire you to take your skills to a more advanced level and to put them into practice by cooking for real customers in the campus restaurant. prerequisite: Basic pâtisserie or stage 1.1

French Study Modules The focus will be on refining and developing previously learned skills: Artistic and decorative skills

Ice cream and sorbet

Bread making

Mastering Bavarian creams and mousses

Classical and contemporary desserts

Classical and contemporary presentations

Variations on restaurant hot and cold plated desserts



Australian Units of Competency SITHPAT001A Prepare and produce pastries

SITHPAT002A Prepare and produce cakes

SITHPAT006A Present desserts




SITHIND001B Develop & update hospitality industry knowledge

SITHPAT003A Prepare and produce yeast goods

SITHCCC013A Prepare hot and cold desserts

staGe1.3Combine all the knowledge, techniques and artistic skills you have learned to date, and discover your personal style. You will produce complex and highly decorated pastries and gateaux, and give free rein to your artistic side by making marzipan, sugar and chocolate figurines and decorations. Your highly skilled and passionate teachers will help you to refine your skills and develop the creative flair that defines a French pastry chef. prerequisite:intermediatepâtisserieorstaGe1.2

French Study Modules Students develop a creative approach to the preparation and service of French classical and contemporary international pâtisserie: Variety of classic pastries and cakes

Sweet yeast products

Advanced gateaux and tortes

Desserts for dietary requirements

Boulangerie – European festive and celebration breads

Application of menu presentation

Modern approach to plate design and presentation to industry standards


Organise and prepare mise en place in a team for service


Contemporary chocolate box

Production and presentation of petits fours

Australian Units of Competency SITHCCC026A Establish & maintain quality control of food

SITHPAT005A Prepare and present gateaux, torten and cakes

SITHPAT008A Prepare and model marzipan

SITHPAT004A Prepare bakery products for patisseries

SITHCCC029A Prepare foods according to dietary & cultural needs


TLIE1005A Carry out basic workplace calculations

SITHCCC027A Prepare, cook & serve food for food service

staGe2-industrypLaCementWith assistance from Le Cordon Bleu’s Industry Placement team, students spend six months working in the industry honing their skills. This stage will not only enrich their further studies but acts as a building block for a future career.

Australian Units of Competency SITHIND003A Provide and coordinate hospitality service

fruits en massepainMiniature marzipan fruits

le cordon Bleu

pâtissier

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le cordon Bleu

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

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

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

staGe3:Cuisine/pâtisserieprerequisite: certificate iii in hospitality (CommerCiaLCookeryorpâtisserie)orequivaLent

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

staGe4:Cuisine/pâtisserieGain vital experience as you apply all your culinary and management skills and knowledge to an actual commercial activity. South Australia has a thriving food industry and hosts numerous food and wine events, including those held in the beautiful surrounds of Adelaide’s Barossa and McLaren Vale wine districts. Plan and execute a food business operation either at an existing event or a stand-alone venue.

Research and development of a comprehensive business plan, including financial analysis of the venture, is the starting point. You will then consider and plan for the logistical requirements of external catering, before preparing for and working at the event. On completion, the success of the event will be analysed and any profits will be donated to a charity of choice.

staGe3&4 specialised unitsCuisineDuring the practical component of the cuisine stream you will gain an in depth appreciation of:Product origins, influences and regional cuisines

Classical French and contemporary cuisines

Classical French and contemporary patés, terrines and buffet items


Australian Units of Competency SITHCCC015A Plan and prepare food for buffets

SITHCCC024B Select, prepare and serve specialised cuisines

SITHCCC021B Handle and serve cheese

SITHFAB011A Develop and update food and beverage knowledge

SITHCCC040A Design menus to meet market needs

PâtisserieDuring the practical component of the pâtisserie stream you will gain an in depth appreciation of:Decorative showpieces – advanced sugar and chocolate work to produce original showpieces. Includes silicon mould making.

Confiserie - Advanced chocolate and sugar confections. Packaging and presentation of confectionery

Petits fours

Marzipan – shaping, modelling and finishing figures

Caramel and nougatine

Australian Units of Competency SITHCCC022A Prepare chocolate and chocolate confectionery

SITHPAT007A Prepare and display petits fours

SITHPAT010A Prepare and display sugar work

SITHPAT011A Plan, prepare and display sweet buffet showpieces

SITHPAT012A Plan pâtisserie operations

staGe3&4 general unitsCuisine & Pâtisserie SITXCCS002A Provide quality customer service

SITXMGT004A Develop and implement a business plan

SITXMPR005A Develop and manage marketing strategies

SITXFIN008A Manage financial operations



SITXFIN005A Prepare and monitor budgets

SITXGLC001A Develop and update legal knowledge for business compliance




SITXFIN007A Manage physical assets

SITXMGT002A Develop and implement operational plans

SITXOHS005A Establish and maintain an OHS system


SITXHRM002A Recruit, select and induct staff

SITXHRM003A Roster staff

SITXMGT006A Establish and conduct business relationships

SITXHRM007A Manage workplace diversity


SITXCCS003A Manage quality customer service

SITXHRM006A Monitor staff performance


suprême de cailleQuail, wild mushrooms, egg yolk ravioli

pâtissier, chef, cAteriNG MANAGerfood & beverAGe MANAGer, kitcheN operAtioNs MANAGer, restAUrAteUr

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Discover the Art of Success

le cordon Bleu

Bachelor degrees

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le cordon Bleu

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

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

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

All four degrees are delivered through a combination of lectures and tutorials, conducted in Adelaide at the Regency International Centre for Hospitality, Leisure and Food Studies and the City West campus of University of South Australia. The Hotel and Restaurant Management degrees are also delivered in Sydney at the Northern Sydney Institute, Ryde College. Specialised practical components use custom kitchens and restaurants, as well as wine and cheese production facilities among others. Students are assessed by a combination of examinations, tests, essays, reflective journals, reports, projects, written assignments, oral presentations, classroom discussions and activities. entry requirementsSatisfactory completion of Year 12 or equivalent interstate/overseas secondary education is required. Applicants must be 17.5 years of age when the course commences. Overseas students must have a minimum level of English proficiency to IELTS (Intensive English Language Testing System) 6 with no Band Score below 5.5. If English language proficiency is found to be insufficient for successful completion of the academic program, Le Cordon Bleu can direct you to undertake additional language training.

You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

All direct entry Stage 3 students must undertake the Le Cordon Bleu Bridging Course, a one-week program offered immediately before each semester. fee-heLpEligible Australian citizens can access FEE-HELP for all or part of their tuition fees. Access to FEE-HELP is subject to confirmation by the Australian government.

Le Cordon Bleu Australia bachelor programs have been accredited to meet the Australian Qualifications Framework and are listed on the Tertiary Education Quality and Standards Agency National Register.

“professional experience Was the Best part of the course as it alloWed me to create contacts and got me the JoB i am in noW.”

LUCINDA MIRTHIL BACHELOR OF BUSINESS, 2008HUMAN RESOURCES OFFICER, VOYAGES

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le cordon Bleu

Bachelor of Business (wineentrepreneurship)adelaide, south australiacricos code: 076175d

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

YEAR 1

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

suBJect / unitsFUNDAMENTALS OF GASTRONOMIC PRACTICE FOOD & BEVERAGE SERVICECOMMUNICATIONWINE FUNDAMENTALSFOOD & BEVERAGE MANAGEMENT FINANCE 1RESPONSIBLE SERVICE OF ALCOHOLINDUSTRY WORKSHOPMANAGEMENT CONCEPTSPROFESSIONAL EXPERIENCE 1 (THEORY)

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

YEAR 2

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

suBJect / unitsINTRODUCTION TO MARKETING FINANCE 2HUMAN RESOURCE MANAGEMENT PROFESSIONAL GASTRONOMIC PRACTICEADVANCED WINE STUDIESWINE MERCHANDISINGWINE PRODUCTION PROFESSIONAL EXPERIENCE 2 (THEORY)

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

YEAR 3

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

suBJect / unitsADVANCED MARKETING LEADERSHIP & MANAGEMENT IN ACTION HOSPITALITY BUSINESS LAWENTREPRENEURSHIP & BUSINESS MANAGEMENT STRATEGIC MANAGEMENT ETHICAL FOOD & WINE BUSINESS QUALITY SERVICE MANAGEMENTFOOD & WINE PHILOSOPHY

For more information on these subjects please refer to page 39.

If you choose to exit this program after two years of successful academic study (including professional experience) you will be awarded with an Advanced Diploma of Business (Wine Entrepreneurship) CRICOS CODE: 076177B (SA)

“graduates With entrepreneurial skills are in high demand and so i fully support le cordon Bleu’s neW degrees.” DR. GEORGE R UJVARY MASTER OF GASTRONOMY (2009)

MANAGING DIRECTOR, OLGA’S FINE FOODS

cellar door supervisor, Wine marketer, manager of Wine Wholesale / retail operations, Wine entrepreneur, Wine educator

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le cordon Bleu

Bachelor of Business (foodentrepreneurship)adelaide, south australiaCRICOS CODE: 076174E

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

YEAR 1

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

suBJect / unitsFUNDAMENTALS OF GASTRONOMIC PRACTICE FOOD PRODUCTIONCOMMUNICATIONWINE FUNDAMENTALSFOOD & BEVERAGE MANAGEMENT FINANCE 1INDUSTRY WORKSHOPMANAGEMENT CONCEPTSPROFESSIONAL EXPERIENCE 1 (THEORY)

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

YEAR 2

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

suBJect / unitsINTRODUCTION TO MARKETING FINANCE 2HUMAN RESOURCE MANAGEMENT PROFESSIONAL GASTRONOMIC PRACTICEFOOD QUALITY MANAGEMENTFOOD PRODUCTION: PRODUCT DEVELOPMENTFOOD MERCHANDISING PROFESSIONAL EXPERIENCE 2 (THEORY)

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

YEAR 3

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

suBJect / unitsADVANCED MARKETING LEADERSHIP & MANAGEMENT IN ACTION HOSPITALITY BUSINESS LAWENTREPRENEURSHIP & BUSINESS MANAGEMENT STRATEGIC MANAGEMENT ETHICAL FOOD & WINE BUSINESS QUALITY SERVICE MANAGEMENTFOOD & WINE PHILOSOPHY


If you choose to exit this program after two years of successful academic study (including professional experience) you will be awarded with an Advanced Diploma of Business (Food Entrepreneurship) CRICOS CODE: 076176C (SA)

“this degree Will help graduates to assess opportunities and then turn them into innovative Business ventures.” SUSIE CHANT MASTER OF GASTRONOMY (2008)

BUSINESS OWNER, DIVINE CAFÉ

food product developer, manager of food Wholesale / retail operations, small scale food producer, food merchandiser, food sales specialist

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YEAR 1

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

suBJect / unitsKITCHEN OPERATIONS MANAGEMENT FOOD & BEVERAGE SERVICECOMMUNICATIONWINE FUNDAMENTALSFOOD & BEVERAGE MANAGEMENT FINANCE 1HOUSEKEEPINGRESPONSIBLE SERVICE OF ALCOHOLMANAGEMENT CONCEPTSPROFESSIONAL EXPERIENCE 1 (THEORY)

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

YEAR 2

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

suBJect / unitsINTRODUCTION TO MARKETING FINANCE 2HUMAN RESOURCE MANAGEMENT THE HOSPITALITY EXPERIENCEINTERNATIONAL HOTELS & EVENTS ROOMS DIVISION MANAGEMENT MANAGEMENT INFORMATION SYSTEMS PROFESSIONAL EXPERIENCE 2 (THEORY)

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

YEAR 3

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

suBJect / unitsADVANCED MARKETING LEADERSHIP & MANAGEMENT IN ACTION HOSPITALITY BUSINESS LAWENTREPRENEURSHIP & BUSINESS MANAGEMENT STRATEGIC MANAGEMENT QUALITY SERVICE MANAGEMENT DECISION MAKING FOR MANAGERSSTRATEGIES IN GLOBALISED HOSPITALITY


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

le cordon Bleu

Bachelor of Business (internationaLhoteLmanaGement)sydney & adelaideCRICOS CODE: 060181D (SA) AND 075350B (NSW)

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

“We have found that le cordon Bleu students not only meet our expectations, But usually exceed them” FRANK LIPPI

HUMAN RESOURCES MANAGER, PALAZZO VERSACE (QUEENSLAND, AUSTRALIA)

Business development manager, food & Beverage manager, rooms division manager, maitre d’hotel, events manager, human resources manager

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YEAR 1

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

suBJect / unitsKITCHEN OPERATIONS MANAGEMENT FOOD & BEVERAGE SERVICECOMMUNICATIONWINE FUNDAMENTALSFOOD & BEVERAGE MANAGEMENT FINANCE 1INDUSTRY WORKSHOPRESPONSIBLE SERVICE OF ALCOHOLMANAGEMENT CONCEPTSPROFESSIONAL EXPERIENCE 1 (THEORY)

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

YEAR 2

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

suBJect / unitsINTRODUCTION TO MARKETING FINANCE 2HUMAN RESOURCE MANAGEMENT THE HOSPITALITY EXPERIENCERESTAURANT CONCEPTS & MANAGEMENT FOOD QUALITY MANAGEMENT CULINARY PRACTICE PROFESSIONAL EXPERIENCE 2 (THEORY)

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

YEAR 3

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

suBJect / unitsADVANCED MARKETING LEADERSHIP & MANAGEMENT IN ACTION HOSPITALITY BUSINESS LAWENTREPRENEURSHIP & BUSINESS MANAGEMENT STRATEGIC MANAGEMENT QUALITY SERVICE MANAGEMENT DECISION MAKING FOR MANAGERSFOOD & WINE PHILOSOPHY


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

le cordon Bleu

Bachelor of Business (internationaL restaurantmanaGement)sydney & adelaideCRICOS CODE: 060182C (SA) AND 072295F (NSW)

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

“a seamless platform for moving from the classroom to the Workplace, equipping me With the tools needed to thrive in the hospitality industry.” AMANDA THAM BACHELOR OF BUSINESS

(INTERNATIONAL RESTAURANT MANAGEMENT (2011)

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

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Bachelor of Business suBJect informationDiscover, explore, create. Each of our business degrees is structured around fundamental principles and concepts combined with a focus on specialist subject areas.advanced marketing Examines key marketing principles in the development and implementation of effective marketing strategies within a competitive environment.

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

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

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

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

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

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

finance 1Introduces students to accounting terminology and basic concepts and skills to enable them to interpret financial reports and understand the process of revenue and cost control.

finanCe2Develops an in-depth understanding of financial management processes and the impact on decision-making and financial sustainability.

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

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

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

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

food production: product developmentBuilds on the knowledge gained in Food Production and applies this to specific product development projects.

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

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

fundamentals of gastronomic practice Focuses on the first steps in sensory education, blending cultural and cross-cultural understandings of flavour and gastronomy for the future business manager and entrepreneur.

hospitality Business laWProvides an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities, tenders and service contracts in common business situations.

housekeepingIntroduces the practical skills and knowledge required to be able to work effectively within a housekeeping department.

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

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

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

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

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

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

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

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

professional experience 1 (six months)Develops and applies practices and principles in a real workplace environment.

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

professionaLeXperienCe2(siXmonths)Develops and applies practices and principles in a real workplace environment.

professionaLeXperienCe2(theory)Strengthens core business management concepts by applying research and critical analysis to key principles covered in Stage 3.

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

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.

responsiBle service of alcoholThis course is designed so that students satisfy the State / Territorial legislative requirements in regards to the Responsible Service of Alcohol and Liquor Licensing Laws.

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

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

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

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

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

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

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

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

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Bachelor of Business (CuLinarymanaGement)course code: bbcu cricos code: 069330a COMPLETION OF 24 SUBjECTS REQUIRED FOR THE DEGREE.

year1–CoresuBJeCtsBHO1123 Food and Beverage Management*

BHO1114 Culinary Health Hygiene and Safety

BHO1115 Introduction to Culinary Technologies

BHO1116 Introduction to Kitchen Operations

BAO1101 Accounting for Decision Making

BHO1171 Introduction to Marketing

BMO1102 Management and Organisation Behaviour

BFP1100 Professional Development 1: Critical Thinking and Problem Solving

year2–CoresuBJeCtsBBHO2103 Advanced Kitchen Operations

BFP2100 Professional Development 2: Analysis and Strategy

BHO2104 Introduction to Kitchen Management

BHO3475 International Human Relations*

BBB3100 Business Integrated Learning

Plus three electives

year3–CoresuBJeCtsBFP3001 Professional Development 3

BCO1102 Information Systems for Business

BLO1105 Business Law

BEO1105 Economic Principles

BEO1106 Business Statistics

BHO3434 International Hospitality Operations management (compulsory elective)*

Plus two electives

*eLeCtiveunits(oranyothersapprovedBytheuniversity)BHO2432 Introduction to Events

BHO2301 Sustainable Operations

BHO2285 Marketing Research

BHO2434 Consumer Behaviour

BHO3473 International Human Relations

BHO3434 International Hospitality Operations Management

BHO3510 Hospitality, Tourism and Events Industry Project

BAO2204 Management Accounting

BMO3421 Managing the Service Organisation

BMO4422 Innovation and Entrepreneurship

associate degree in CuLinarymanaGement(BadC)course code: badc cricos code: 069329e COMPLETION OF 16 SUBjECTS REQUIRED FOR THE DEGREE.

delivery: four semesters over tWo years, full time.

year1–CoresuBJeCtsBHO1123 Food and Beverage Management

BHO1114 Culinary Health Hygiene and Safety

BHO1115 Introduction to Culinary Technologies

BHO1116 Introduction to Kitchen Operations

BAO1101 Accounting for Decision Making

BHO1171 Introduction to Marketing

BMO1102 Management and Organisation Behaviour

BFP1100 Professional Development 1: Critical Thinking and Problem Solving

year2–CoresuBJeCtsBHO2103 Advanced Kitchen Operations

BFP2100 Professional Development 2: Analysis and Strategy

BHO2104 Introduction to Kitchen Management

BHO3475 International Human Relations

BBB3100 Business Integrated Learning

Plus three electives – (see below left for options, or any others approved by the University)

le cordon Bleu

Bachelor of Business (CuLinarymanaGement)melBourne VICTORIA UNIVERSITY CRICOS PROVIDER NO: 00124K - VIC, 02475D - NSW

Build your career on a solid culinary foundation with this well-rounded business degree. A wide range of technical and practical cookery skills are taught in tandem with general hospitality management principles. The Course consists of 24 units, incorporating core business units, specialist culinary units using our on campus operational kitchen, elective units, and a stream of professional development units. Opportunities exists for you to complete a second area of study in addition to Culinary Management . The Course will also include 500 hours of practical professional work place experience organised through our Work Integrated Learning Team.

Become a leader in the hospitality industry in roles such as executive chef, food service manager or restaurant/hotel manager. With practical components including cooking and culinary skills, plus experience in an on-campus operational kitchen, you will become highly skilled and valued in hospitality businesses.

Start your degree in February or July in the cosmopolitan city of Melbourne. The degree is delivered in association with Victoria University (VU) at the Nicholson Street Campus which boasts impressive, purpose built state-of-the-art facilities including a demonstration kitchen, practical kitchens and a working restaurant, as well as the Footscray Park Campus. entry requirementsSatisfactory completion of a secondary school qualification equivalent to an Australian year 12 qualification. Applicants must be 18 years of age when the course commences. Overseas students must have a minimum level of English proficiency to Academic IELTS (Intensive English Language Testing System) with no band score below 6.0; or an Internet based TOEFL (test score of 80 no section score less than 20). Computer based TOEFL (test score of 213, Essay Rating of 5). VU ELI (EAP University Preparation, UPU); or an Upper Intermediate level at Victoria University’s English Language Institute (ELI).

These programs are accredited by Victoria University in accordance with powers granted to it by the Government of Victoria under the Victoria University Act 2010 and preceding Victoria University of Technology Act 1990.

“the program is underpinned By incrediBle facilities, expert teaChinGstaff&work-inteGratedlearning opportunities.”

executive chef, kitchen manager, food service manager, restaurant entrepreneur, catering manager

CORALIE MORRISSEYVictoria University

* SuBjECt tO AppROvAl

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Discover the Art of Achievement

le cordon Bleu

master’s degrees

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master of gastronomic tourismSOUTHERN CROSS UNIVERSITY CRICOS PROVIDER: NSW 01241G, QLD 03135E, WA 02621KLE CORDON BLEU CRICOS PROVIDER: SA 01818E, NSW 02380M

Invest in your passion for gastronomy with our new online graduate program aimed at those wishing to be involved in the exciting world of food and wine tourism. Become an innovator, strengthen traditional and local foodways, help revitalise and build regional food cultures, or adapt conventional business practices to meet the challenges of operating successfully in a highly competitive market. Experience a broad range of subjects from a multidisciplinary approach embracing history, cultural studies, management and aesthetics; from gastronomic history and taste cultures to events planning and design, food writing and multimedia.

In offering this exciting new degree, Le Cordon Bleu has partnered with Southern Cross University, a leading provider of distance education (online learning) with extensive undergraduate and postgraduate offerings in tourism and hospitality education. All units are delivered fully online using the interactive, easy-to-navigate MySCU virtual learning environment.

Le Cordon Bleu’s expertise in gastronomy combined with Southern Cross University’s acknowledged leadership in tourism and hospitality education gives the Le Cordon Bleu Master of Gastronomic Tourism a unique profile. The large team of highly experienced teaching staff, qualified in a range of disciplinary backgrounds and experience, further distinguishes this program.

You can commence the program at the start of one of three trimesters each year: January, May and September.

You will complete 12 units (6 core units and 6 elective units) to obtain this Masters degree. You may study up to two units each trimester, and each year consists of three 12-week trimesters (not all units can be studied in each trimester). You can complete your studies in two years.

Qualifications are awarded at various stages of completion: after four core units, you will be eligible to graduate with the Le Cordon Bleu Graduate Certificate in Gastronomic Tourism. After successfully completing eight units (six core units and two electives), you will be eligible to graduate with the Le Cordon Bleu Graduate Diploma in Gastronomic Tourism.entry requirementsA Bachelor Degree is required in order to apply, although applications from individuals without relevant qualifications will also be considered, based on relevant expertise and specialist experience (students accepted on this basis will initially be admitted for the Graduate Certificate). English language proficiency of Academic IELTS 6.0 is required for this course, with no band score below 5.5. Southern Cross University and Le Cordon Bleu jointly assess all applications. Entry will be based on merit and will be subject to class availability. As this program is delivered online, holders of Australian Student Visas are ineligible to enrol.fee-heLpEligible Australian citizens can access FEE-HELP for all or part of their tuition fees.

“the le cordon Bleu master of gastronomic tourism gives me an opportunity to distil my life experiences in the executive Wellness arena into a recognised postgraduate qualification.”

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

Coreunits(parta)Principles of GastronomyFood & Drink in Contemporary SocietyGastronomic TourismGastronomy and Communication Tourism and Hospitality Management

Event Planning and Management

eLeCtiveunits(partB)EntrepreneurshipStrategic Marketing of Destinations and HotelsEvent Design PrinciplesFood and Wine TechnologyAesthetics of Food and WineFood & Wine Writing

Independent Study in Gastronomic Tourism (equivalent to two units)

professional food Writer, cellar door manager, food & Wine entrepreneur, food & Wine tourism policy advisor, food trail operator, tour guide operator

44

mas

ter’

s de

gree

s

4544

http://itunes.apple.com/au/book/le-cordon-bleu-master-gastronomic/id557814318?mt=11&uo=4

le cordon Bleu

master of Business administration international hotel & restaurant managementCRICOS CODE: 047380F

With us you can exceed what the international hospitality industry demands of emerging managerial talent through the Le Cordon Bleu Master of Business Administration (MBA). Arm yourself with the ideal mix of qualifications, capability and confidence and open up a broad range of premium employment opportunities in the international hospitality industry.This program grooms you for future executive roles by teaching the type of dynamic and creative thinking required to excel in today’s hospitality world. Your studies begin with a core of strategically oriented courses, complemented by a range of hospitality management electives for various types of industry specialisations. While Le Cordon Bleu is the registered training provider, the program is delivered by our delivery partner, the University of South Australia, on the City West Campus in Adelaide.

A total of 54 units, comprising core courses and elective options are required the successfully complete the program.

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

The course can be commenced in January, April, July or September, and the academic year comprises four terms of 11 weeks, commencing in early January through to mid-December each year. The MBA’s 12 courses can be completed in one and a half years of full-time study. Some courses in this MBA are offered online, which can be completed over three years. Holders of an Australian Student Visa must study this course full time and on campus.

You will require a related undergraduate degree from a Le Cordon Bleu program, plus one year of relevant hospitality industry experience in a supervisory role; or an undergraduate degree plus two years work experience, in a supervisory role, with two references from the place of employment. For direct entry to the Masters degree, overseas students must have achieved a minimum level of English proficiency of Academic IELTS 6.5, with no band score of less than 6.

In line with the University of South Australia’s policy on course credit, students who have completed relevant postgraduate programs at appropriate institutions, with a credit or better grade average, can seek status (recognition of prior learning) in the relevant Le Cordon Bleu Masters subjects, pending assessment by the Program Director. fee-heLpEligible Australian citizens can access FEE-HELP for all or part of their tuition fees. Access to FEE-HELP is subject to confirmation by the Australian government.

core coursesAll seven must be completed

Course Name UnitsLeadership Dynamics 4.5Contemporary Management Skills 4.5Creative and Accountable Marketing 4.5Leading and Managing People 4.5Accounting for Decision Making 4.5Competitive Strategy 4.5

Managerial Economics 4.5

elective courses22.5 units can be selected from the courses below

Course Name UnitsManaging Hospitality in the International Context 4.5Service Quality Management 4.5 Data Analysis for Hospitality Managers 4.5Risk and Contingency Management 4.5Applied Hospitality Management 9

“the le cordon Bleu mBa has enaBled personal and professional groWth Beyond my expectations and has already Benefited my career greatly.”

JESSICA SUPERINALe Cordon Bleu MBA studentBachelor of Business (International Hotel & Resort Management ) 2007

general manager, Business development manager, rooms division manager, maitre d’hotel, events manager, human resources manager

46 4746

le cordon Bleu

master in international hospitality managementcricos code: 051375b

Aim high and expand your international career opportunities. Our two-year Masters degree is your passport to greater possibilities in International Hospitality Management. It is perfectly suited to you if you have an undergraduate degree but limited industry experience.

Benefit from a strong global perspective on general management and leadership skills. By coupling Le Cordon Bleu’s international culinary education prestige with the University of South Australia’s excellent academic delivery, this Masters program represents a qualification carefully designed to meet the current demands of the international hospitality industry.

The Masters program is delivered on a full-time basis over two years, although Australian residents can complete it part-time over three years. The course can be commenced in January and July each year, and the academic year comprises four terms of 11 weeks, which includes six months’ hospitality industry experience. Students are assessed by a combination of examinations, tests, essays, reflective journals, reports, projects, written assignments, oral presentations, classroom discussions and activities.

While Le Cordon Bleu is the registered training provider, the program is delivered by our delivery partner, the University of South Australia, on the City West Campus in Adelaide. entry requirementsTo apply you require a Bachelor Degree or four years’ relevant business or hospitality experience and expertise at management level. English language proficiency of Academic IELTS 6.5 is required for this course, with no band score of less than 6. fee-heLpEligible Australian citizens can access FEE-HELP for all or part of their tuition fees. Access to FEE-HELP is subject to confirmation by the Australian government.

year 1courses undertaken Within the first year of studies include: Introduction to Global Hospitality OperationsLeading and Managing PeopleFinancial Management Hospitality Marketing ManagementService Quality Management Managing Hospitality in the International ContextData Analysis for Hospitality ManagersRisk and Contingency Management

year2courses undertaken Within the first year of studies include: Strategic PrinciplesSuccessful Hospitality Project DesignApplied Hospitality Management Hospitality Industry Experience (six months)

graduate certificate in international hospitality management CRICOS CODE 051378K

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

Introduction to Global Hospitality OperationsLeading and Managing PeopleFinancial Management Hospitality Marketing Management

graduate diploma in international hospitality management cricos code 051377m

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

Introduction to Global Hospitality OperationsLeading and Managing PeopleFinancial Management Hospitality Marketing ManagementService Quality Management Managing Hospitality in the International ContextData Analysis for Hospitality ManagersRisk and Contingency Management

“a strong, influential and gloBal alumni netWork alloWs graduates to stay in touch throughout their careers and get expert advice, contacts and JoB opportunities.”

YAN wUMaster of International Hospitality Management (2010)

general manager, Business development manager, rooms division manager, maitre d’hotel, events manager, human resources manager

48 4948

Experience the Art of L iving

le cordon Bleu

living, studying and Working in australia

livi

ng in

aus

tral

ia

5150

le cordon Bleu

Work placement program

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

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

“le cordon Bleu students are the future of our industry & are consistently high quality candidates. We attriBute this to the education they receive & the core values they are instilled With at le cordon Bleu.”

CATHY SINDENHuman Resources Manager - Four Points by Sheraton

LOCATED IN 20 COUNTRIES ATTENDED BY 20 000

STUDENTS ANNUALLY

FOUNDED IN PARIS IN1895 LE CORDON BLEU NOW FEATURES MORE THAN 40

SCHOOLS

Join the le cordon Bleu alumni family and Become part of a truly gloBal professional netWork.When you become part of our growing network of Le Cordon Bleu alumni, we work with you to support the development of your career, expand your professional networks and nurture your life-long association with Le Cordon Bleu.

Le Cordon Bleu’s alumni work around the world and have become chefs at prestigious establishments, pâtisserie owners, restaurateurs, entrepreneurs, hoteliers and innovative leaders in the world of gastronomy and hospitality. Our growing network of alumni continues to provide inspiration to our current and future students.

Whether you are enrolling in one of our Bachelor of Business degrees, Masters programs or the Culinary Arts, Le Cordon Bleu’s international reputation attracts students from around Australia and the world including countries such as Korea, Taiwan, United States, France, Ireland, UK, India, Canada, Philippines, Japan, Indonesia, Brunei, South America, Middle East and Thailand.

Many well-known personalities have become part of the Le Cordon family including Julia Child, Jacques Chirac, Dustin Hoffman and his family, Nancy Silverton, Natalie Dupree, the Bromberg Brothers, Allen Susser, James Peterson, Lydia Shire, Giada De Laurentis, Gaston Acurio, Ronald Reagan, Larena Velazquez, Ming Tsai and Kathleen Flinn.

you’re welcome

GRADUATES

STUDENT PLACEMENTS

LE CORDON BLEU SCHOOLS

5352

livi

ng in

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le cordon Bleu

delivery partnerstafe nsW northern sydney institute, ryde collegeCLASSIC CYCLE PROGRAMCULINARY MANAGEMENT PROGRAMBACHELOR OF BUSINESS (INTERNATIONAL HOTEL MANAGEMENT)BACHELOR OF BUSINESS (INTERNATIONAL RESTAURANT MANAGEMENT)

While Le Cordon Bleu Australia Pty Ltd is the registered education provider, the Bachelor and Culinary degrees in Sydney are delivered in association with Northern Sydney Institute, Ryde College. tafe nsW northern sydney institute, ryde college 250BLaXLandroadrydensw2117 WWW.nsi.tafensW.edu.au

CRICOS PROVIDER NO: 00591E

Facilities, equipment and support servicesThe Northern Sydney Institute, Ryde College is an internationally renowned specialist training centre for hospitality and tourism. It is the largest hospitality training centre in the Asia-Pacific region.

16 fully equipped commercial and specialty kitchens2 demonstration kitchens2 training restaurants4 training bars Sydney Coffee AcademyAn auditorium 4 lecture theatresFunction event areas Specialist wine tasting facilitiesAcademic and Personal Counselling Learning Support Staff

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

tafe sa regency international centrePROFESSIONAL CULINARY MANAGEMENT PROGRAMDIPLÔME AVANCé DE GESTION CULINAIREBACHELOR OF BUSINESS (INTERNATIONAL HOTEL MANAGEMENT)BACHELOR OF BUSINESS (INTERNATIONAL RESTAURANT MANAGEMENT)BACHELOR OF BUSINESS (WINE ENTREPRENEURSHIP)BACHELOR OF BUSINESS (FOOD ENTREPRENEURSHIP)

Although Le Cordon Bleu Australia Pty Ltd is the registered education provider, the Bachelor degrees and Culinary programs are delivered in association with the Regency International Centre for Hospitality, Leisure and Food Studies and the University of South Australia – leaders in hospitality and business management education. tafe sa regency international centre 137daysroad,reGenCyparksa5010 WWW.tafesa.edu.au

CRICOS PROVIDER NO: 00092B

Facilities, equipment and support servicesRegency International Centre for Hospitality, Leisure and Food Studies is a pre-eminent training and education facility encompassing all aspects of the hospitality and food industry.

A sensory evaluation area Four major training bars Two wine tasting rooms Demonstration kitchens and a lecture theatre A winery and industry development centre Academic and personal counselling Learning support – language programs for people for whom English is a second language

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

university of south australiaMASTER IN INTERNATIONAL HOSPITALITY MANAGEMENTMASTER OF BUSINESS ADMINISTRATION (INTERNATIONAL HOTEL & RESTAURANT MANAGEMENT)

Courses from the Le Cordon Bleu Bachelor of Business and Masters degrees are delivered at the University of South Australia. universityofsouthaustraLia(unisa) CitywestCampus,northterraCeadeLaidesa5006 WWW.unisa.edu.au

CRICOS PROVIDER NO: 00121B

Facilities and ServicesThe University Library offers first-class business and management learning resources with a dedicated liaison librarian. It provides texts, journals, periodicals, magazines and access to online databases and information services.

Computer Help Desk Computing Pools Learning Services Library

Students Association Unisafe, Security Services – Personal Safety on Campus

victoria universityBACHELOR OF BUSINESS (CULINARY MANAGEMENT)

The Bachelor Degree in Culinary Management and the Associate Degree in Culinary Management are delivered in association with Victoria University. Victoria University is three-time winner of the Australian Toursim Award for Excellence in Tourism Education and Training, and inducted into the industry’s National Hall of Fame.victoria university , nicholson campus niChoLsonstreetfootsCrayviC3011 WWW.vu.edu.au

CRICOS PROVIDER NO: 00124K - VIC, 02475D - NSW

Facilities and ServicesThe University Library offers first-class business and management learning resources with a dedicated liaison librarian. It provides texts, journals, periodicals, magazines and access to online databases and information services.

Advice and Counselling Accommodation assistance Book Shop with online purchasing Student clubs & a AssociationInternational Student Support A Health Advisor

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

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

southernCrossuniversityteL:+61755069342 emaiL:[email protected]•www.sCu.edu.au

CRICOS PROVIDER: NSW 01241G, QLD 03135E, WA 02621K

southern cross universityMASTER OF GASTRONOMIC TOURISM (ONLINE DEGREE)

555454

www.nsi.tafensw.edu.au

www.tafesa.edu.au

www.unisa.edu.au

www.vu.edu.au

mailto:[email protected]

www.scu.edu.au

le cordon Bleu

english language providers and foundation programs

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living & studying in

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

the le cordon Bleu sydney culinary arts instituteYour studies will take place at the Northern Sydney Institute, located in North Ryde, a leafy suburb 17 kilometres north of the Sydney central business district. It is situated within walking distance of Top Ryde City, Sydney’s newest shopping experience, a shopper’s oasis. Le Cordon Bleu Sydney Culinary Arts Institute Northern Sydney Institute, Ryde College Building A, 250 Blaxland Road, Ryde NSW 2112Tel: +61 2 8878 3100 | Fax: +61 2 8878 3199email: [email protected]

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


melBourne, victoriaMelbourne 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, open fires and shopping for warmer clothes.

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

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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le cordon Bleu

around the World

fees, refunds & conditions policy, admissions proceduresAll information pertaining to the Fees, Refunds and Conditions policy of Le Cordon Bleu Australia as well as Admissions Procedures can be accessed on our website

by visiting the links provided below.

ADELAIDE (FEES, CONDITIONS & REFUNDS POLICY): http://www.lecordonbleu.com.au/adelaide/policies/en

ADELAIDE (ADMISSIONS PROCEDURES): http://www.lecordonbleu.com.au/adelaide/how-to-apply/en

SYDNEY (FEES, CONDITIONS & REFUNDS POLICY): hhttp://www.lecordonbleu.com.au/sydney/policies/en

SYDNEY (ADMISSIONS PROCEDURES): http://www.lecordonbleu.com.au/sydney/apply/en

MELBOURNE (ADMISSIONS PROCEDURES & FEES, CONDITIONS & REFUNDS POLICY): http://www.lecordonbleu.com.au/melbourne/vu-apply/en

POLICIES & PROCEDURES RELATING TO ALL PROGRAMS CAN BE ACCESSED VIA: http://www.lecordonbleu.com.au/policies

Le Cordon Bleu Australia is registered on CRICOS to offer programs to Overseas Students as per the ESOS Act 2000. For more information regarding the ESOS Framework,

please visit https://www.aei.gov.au/Regulatory-Information/Education-Services-for-Overseas-Students-ESOS-Legislative-Framework/National-Code/nationalcodepartd/

Documents/ESOS_FrameWork_pdf.pdf

le cordon Bleu paris8, rue Léon Delhomme75015 Paris, FranceT : +33 (0)1 53 68 22 50F : +33 (0)1 48 56 03 96 [email protected]

le cordon Bleu london15 Bloomsbury SquareLondon WC1A 2LS United KingdomT: +44 (0) 207 400 3900F: +44 (0) 207 400 3901 [email protected]

le cordon Bleu madridUniversidad Francisco de VitoriaCtra. Pozuelo-Majadahonda Km. 1,800Pozuelo de Alarcón, 28223Madrid, SpainT : +34 91 715 10 46F : +34 91 351 87 33 [email protected]

le cordon Bleu international BvHerengracht 281015 BL AmsterdamThe NetherlandsT: +31 20 661 6592F: +31 20 661 6593 [email protected]

le cordon Bleu liBanRectorat B.P. 446USEK University – KaslikJounieh – LebanonT : +961 9640 664/665F : +961 9642 333 [email protected]

le cordon Bleu tokyoRoob-1, 28-13 Sarugaku-Cho,Daikanyama, Shibuya-Ku, tokyo150-0033,JapanT : +81 3 5489 0141F : +81 3 5489 0145 [email protected]

le cordon Bleu koBeThe 45th 6F, 45 Harima-machi, Chuo-Ku,Kobe-shi, Hyogo 650-0036, JapanT : +81 78 393 8221F : +81 78 393 8222 [email protected]

le cordon Bleu korea53-12 Chungpa-dong 2Ka, Yongsan-Ku,Seoul, 140 742 KoreaT : +82 2 719 69 61 F : +82 2 6004-1360 [email protected]

le cordon Bleu inc.Le Cordon Bleu, Inc.One Bridge Plaza NSuite 275Fort Lee, NJ USA 07024Tel. +1 201 490 - 1067 [email protected]

le cordon Bleu mexicoUniversidad Anáhuac NorteAv. Lomas Anáhuac s/n., Lomas AnáhuacMéxico C.P. 52786, MéxicoT : +52 55 5627 0210 ext. 7132 / 7813F : +52 55 5627 0210 ext.8724 [email protected]

le cordon Bleu ottaWa453 Laurier Avenue EastOttawa, Ontario, K1N 6R4, CanadaT : +1 613 236 CHEF(2433)Toll free +1 888 289 6302F : +1 613 236 2460Restaurant line +1 613 236 2499 [email protected]

le cordon Bleu mexicoUniversidad Anáhuac del SurAvenida de las Torres # 131, Col. Olivar de los PadresC.P. 01780, Del. Álvaro Obregón, México, D.F.T : +52 55 5628 8800F : +52 55 5628 8837 [email protected]

le cordon Bleu peruAv. Nuñez de Balboa 530Miraflores, Lima 18, PeruT : +51 1 242 8222F : +51 1 242 9209 [email protected]

le cordon Bleu australiaDays Road, Regency Park, South Australia, 5010australiaT : +61 8 8346 3700F : +61 8 8346 3755 [email protected]

le cordon Bleu sydney250 Blaxland Road, RydeSydney NSW 2112, AustraliaT : +61 8 8346 3700F : +61 8 8346 3755 [email protected]

le cordon Bleu neW ZealandPrivate Bag 999045, Manners St Central, Wellington, 6142 New ZealandT: +64 (0)4 4729800F: +64 (0)4 4729805 [email protected]

le cordon Bleu malaysiaSunway UniversityNo.2A, Jalan Universiti, Bandar Sunway, 46150 Petaling Jaya, Selangor DE, MalaysiaT: +603 5632 1188F: +603 5631 1133 [email protected]

le cordon Bleu thailand 946 The Dusit Thani BuildingRama IV Road, SilomBangrak, Bangkok 10500 ThailandT: +66 2 237 8877F: +66 2 237 8878 [email protected]

le cordon Bleu istanBul Özyeğin UniversityÇekmeköy CampusNişantepe Mevkii, Orman Sokak, No:13,Alemdağ, Çekmeköy 34794Istanbul, TurkeyT: +90 216 564 9000F : +90 216 564 9372 [email protected]

le cordon Bleu shanghai No. 1548, South Pudong Road,Shanghai, China 200122Tel + 86 136 0166 9198Fax + 8621 65201011 [email protected]

E & OE. All information in this document is correct at time of print, but may be subject to change, for updated information visit www.lecordonbleu.com.auThe “Le Cordon Bleu” logo [as used in this brochure] and the words “Le Cordon Bleu” are trade marks of Le Cordon Bleu International BV registered in numerous countries throughout the world in respect of many classes of goods and services and which may also be protected in other countries by laws relating to unfair competition, passing off and/or similar concepts.

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http://www.lecordonbleu.com.au/sydney/policies/en

http://www.lecordonbleu.com.au/sydney/apply/en

http://www.lecordonbleu.com.au/melbourne/vu-apply/en

http://www.lecordonbleu.com.au/policies

https://www.aei.gov.au/Regulatory-Information/Education-Services-for-Overseas-Students-ESOS-Legislative-Framework/National-Code/nationalcodepartd/Documents/ESOS_FrameWork_pdf.pdf

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