Professional Documents
Culture Documents
2011 Prospectus
1 History & Welcome 21 Le Cordon Bleu Bachelor Degree
2 Why Le Cordon Bleu Australia? in Culinary Management
3 Le Cordon Bleu Qualifications 23 Le Cordon Bleu Culinary Arts Courses
4 Le Cordon Bleu Course Structures 35 English Language Providers
5 Le Cordon Bleu Masters Degrees 37 Living in Adelaide, Sydney & Melbourne
10 Le Cordon Bleu Masters 43 Industry Placement
Delivery Partner 44 Le Cordon Bleu Student and Graduate Map
11 Le Cordon Bleu 45 Le Cordon Bleu Alumni
Bachelor of Business Degrees 46 Le Cordon Bleu Career Pathway Options
20 Le Cordon Bleu Bachelor Degree 47 Admission Procedures & Payment Details
Delivery Partners
48 Fees, Refunds & Conditions Policy
49 Le Cordon Bleu International Addresses
The origin of the expression “Cordon Bleu” comes from the 1578
WELCOME
André J. Cointreau
President, Le Cordon Bleu
Why Le Cordon Bleu Australia?
Le Cordon Bleu now offers programs ranging from In the culinary arts, the Sydney School offers both
culinary initiation to university curricula in food Australian and French-associated qualifications.
and beverage, hospitality and tourism management. This provides graduates with a special competitive
Consequently, Le Cordon Bleu issues a range edge among those whose appreciation of the finest
of qualifications including Certificates, Diplomas, wine and food arises from their deep understanding
and Bachelor Degrees and MBA’s across 3 cities in of the contribution that France has made to gastronomy
Australia including Sydney, Melbourne and Adelaide. in centuries past. Many of our graduates spend part
Graduates from Le Cordon Bleu schools enjoy a major or all of their subsequent careers in Europe, and
competitive edge over their colleagues as they France remains a highly desirable place to work.
compete for the world's best jobs. For the first time students have the option of studying
Whether it's in international hospitality, hotel management a Bachelor of Business Degree in International
or the world's best restaurants, Australia is the country Restaurant Management at the Sydney School.
in which to train. In Melbourne, a Bachelor Degree and Associate
Le Cordon Bleu retains only the highest-qualified Degree in Culinary Management is offered for
academic staff whose many years of leadership self-driven individuals with the strength of character
in hotel and hospitality management reflect a deep and aspiration to lead and create their own destiny.
understanding of the challenges faced with a career Our Adelaide School offers studies at Bachelor and
in this exciting industry. Master's Degree level – opening the door to fast-track
The Sydney School employs rigorously screened and career development anywhere in the world. Among
highly qualified chefs and judges whose years of trade today's dynamic young leaders in international
and management experience turn a class into a training hospitality are many whose rapid management
workplace from day one. Our long-established approach progression has been due to investing a few rewarding
to training is supported by state-of-the-art facilities. years with Le Cordon Bleu.
Students step into world class kitchens and experience Only Le Cordon Bleu Australia can offer the full
the discipline required to craft the finest cuisines. suite of educational qualifications from Certificates
Classes use live video recording and LCD screens to to Masters Degrees... come study with us.
perfect their techniques, working in a team environment
preparing the students for the very best restaurants.
Le Cordon Bleu Qualifications
Within Australia, Le Cordon Bleu’s prestigious qualifications in culinary arts and hospitality management
enable graduates with the right blend of passion, drive and commitment to reach the top of their profession.
There are two streams of qualifications at Le Cordon Bleu Australia as listed below.
HOSPITALITY MANAGEMENT
Le Cordon Bleu Australia is dedicated to equipping
students with the skills and knowledge to be an
effective leader in this fast growing industry sector.
The focus of these distinctive degrees is business
management, specifically geared to the international
tourism and hospitality industry.
• Advanced Diploma of Professional
Culinary Management.
• Bachelor of Business (Culinary Management).
• Bachelor of Business
(International Hotel Management). CULINARY ARTS
Graduates of Le Cordon Bleu become part
• Bachelor of Business
of a culinary tradition of excellence.
(International Restaurant Management).
• Le Cordon Bleu Diplôme de Cuisine.
• Master of Business Administration
(International Hotel and Restaurant Management). • Le Cordon Bleu Diplôme de Pâtisserie.
Combining tradition with innovation, the Le Cordon These postgraduate programs developed in association
Bleu Masters degrees are setting new benchmarks with prestigious universities, deliver rich course content,
in the industry by training today’s hospitality managers exposing students to the various challenges that today’s
to meet the challenges of tomorrow. hospitality managers face. Upon graduation, students
are equipped with industry knowledge and skills usually
• Master of Business Administration –
held by those with many years’ experience.
International Hotel and Restaurant Management.
• Master of International Hospitality Management. Our academic partner, The University of South
Australia, delivers the Masters programs. They provide
There are bright futures for those who aspire to be
senior hospitality managers with the ability to obtain
part of this exciting industry. Be it finance, human
a coveted dual-badged Le Cordon Bleu – University
resources or marketing, there always will be a demand
of South Australia – qualification.
for your skills.
These Le Cordon Bleu Masters degrees stand apart
from the generic postgraduate business awards.
Every aspect of each program is focused specifically
on the hospitality industry.
Le Cordon Bleu
Master of Business Administration – International Hotel & Restaurant Management
COURSE CODE: 047380F
EDUCATIONAL PROVIDERS
While Le Cordon Bleu Australia Pty Ltd is the registered
Master of education provider, the program is delivered in association
18 Months
Business
Academic Study with the University of South Australia. The Le Cordon
Administration
Bleu Master’s program is conducted on the University’s
City West Campus.
DURATION: ONE AND A HALF YEARS
University of South Australia
FULL TIME PROGRAM.
City West Campus, North Terrace
Adelaide, South Australia, Australia 5006
www.business.unisa.edu.au/management/lecordonbleu
CRICOS Provider No: 00121B
Some courses in the nested awards are available online.
COURSES
Leadership Dynamics
Provides an overview of the roles, processes and
personal behaviours necessary for successful
functioning and problem solving as leaders of work
groups within complex enterprises.
Contemporary Management Perspectives
Provides an introduction to systems theory, systems
thinking and organisations; strategy concepts, strategic
management, risk management and leadership;
external, industry and internal environments;
globalisation, drivers and impacts; ethical issues.
Creative and Accountable Marketing
Provides a sound overview of the role of the marketing
function and marketing thinking, appropriate to
contemporary organisations.
Leading and Managing People
Provides strategies for maximising the human resource
contribution from all employees to sustain their
organisation’s competitive advantage.
Accounting for Decision Making
Provides students with the skills and knowledge
to be able to use accounting information to improve
their performance as managers.
Competitive Strategy
Introduces strategic management and the concept of
strategy, as well as an historical overview of strategic
management, a model of the strategic management
process, strategic planning and strategic thinking,
defining the business, strategic intent, vision and goals,
stakeholder analysis, ethics and corporate social
responsibility.
Managing Hospitality in the International Context
Provides an overview of the international hospitality
sector and explores the key factors and trends that
influence hotel and hospitality managers’ decision-
making and methods.
NESTED AWARD
Service Quality Management (Hospitality)
Le Cordon Bleu Graduate Certificate in International Provides skills to form strategies for organisations to
Hospitality Management is a nested award in the MBA position them as leaders in the development and delivery
program and constitutes two Core and two Elective of service excellence and managing customer value.
courses, as detailed below. Data Analysis for Hospitality Managers
Introduces the concepts and methods of statistical
analysis with application to facilitate continuous
CORE COURSES – ALL SIX improvement in the hospitality industry.
• Leadership Dynamics
Risk and Contingency Management (Hospitality)
• Contemporary Management Perspectives Explores aspects of risk management – from a brief
• Creative and Accountable Marketing history, through foundation principles of real risk,
• Leading and Managing People the differences between strategic and tactical risk,
and emerging issues in risk management.
• Accounting for Decision Making
• Competitive Strategy Applied Hospitality Management
Provides a leadership/management perspective,
demonstrating situational understanding within holistic
ELECTIVE COURSES – ANY SIX frameworks through to making business decisions.
• Managing Hospitality in the International Context Sustainable Corporate Strategy
• Service Quality Management (Hospitality) Explores issues dealing with team formation for case studies
and the concept of strategy, as well as levels of strategy:
• Data Analysis for Hospitality Managers enterprise, corporate, business, and functional analysis
• Risk and Contingency Management (Hospitality) of a firm and its stakeholder; assessing stakeholder
• Applied Hospitality Management needs, and stakeholder versus shareholder interests.
• Sustainable Corporate Strategy Managerial Finance
• Managerial Finance Deals with present value concepts, discounted cash flow
• Managerial Economics techniques, risk, required rates of return, debt capacity,
cash management, options thinking and strategic
• International Business investment decisions, financial modelling and
spreadsheets, leasing and debtors management.
Managerial Economics
Considers the nature and method of economic thinking,
demand and supply in a market economy, competition
and monopoly, markets and governments, interest rates
and the financial system, monetary policy, exchange
rates and the economics of growth.
International Business
Provides an overview of globalisation, dealing with
national differences in political economy, managing
differences in culture, and the global trade and
investment environment.
Le Cordon Bleu
Master in International Hospitality Management
COURSE CODE: 051375B
“ I did my research on postgraduate programs around the globe, and found that Le Cordon
Bleu has a worldwide reputation. I particularly liked the course overview of the Master
of International Hospitality Management – the subjects matched exactly the Hospitality
Industry context that suited my needs. I didn’t want a straight MBA, but rather a higher
degree with a Hospitality Industry focus.
Nikil Sharma, India – Management Trainee, Sheraton Hotel, Perth
Masters of International Hotel Management
COURSES
Introduction to Global Hospitality Operations
Explores the concept and practice of hospitality
management in the context of the global industry and its
environment at both a macro and micro level, examining
the role, structure and size of the hospitality industry as
well as environmental factors and strategies that impact
1
on the hospitality industry.
YEAR 1 Leading and Managing People
• Introduction to Global Hospitality Operations Explores the key factors that influence performance and
• Leading and Managing People behaviour in organisations in the hospitality sector from
• Financial Management a perspective that draws upon leadership, organisational
• Hospitality Marketing Management behaviour and human resources literature.
• Strategic Principles Financial Management
• Managing Hospitality in the International Context Develops an understanding and ability to analyse and
• Data Analysis for Hospitality Managers interpret the financial information used in management
• Risk and Contingency Management decision-making within international hospitality firms.
2
Hospitality Marketing Management
YEAR 2 Explores the principles of marketing within the
international hospitality environment to better
• Service Quality Management understand a strategic marketing approach within
• Successful Hospitality Project Design the context of service industry operations.
• Applied Hospitality Management
Strategic Principles
• Hospitality Industry Experience (six months)
Establishes a foundation of analysis and understanding
of organisation systems and sub-systems and their
NESTED AWARDS operation through constant interaction with their
environments.
The graduate programs are nested awards within
the Master of International Hospitality Management. Managing Hospitality in the International Context
Provides an overview of the international hospitality
sector and explores the key factors and trends that
GRADUATE CERTIFICATE IN INTERNATIONAL
influence hotel and hospitality managers’ decision-
HOSPITALITY MANAGEMENT making and methods.
CRICOS COURSE CODE: 051378K
Data Analysis for Hospitality Managers
Comprises four courses over six months’ full-time Introduces the concepts and methods of statistical
study. (One year part time) analysis to facilitate continuous improvement in the
hospitality industry. Students apply the principles
• Introduction to Global Hospitality Operations in collecting business data: types of data, sources of
• Leading and Managing People data, surveys, sampling methods and questionnaires.
• Financial Management Risk and Contingency Management
• Hospitality Marketing Management Explores the important aspects of risk management –
from a brief history, through foundation principles of
GRADUATE DIPLOMA IN INTERNATIONAL real risk, the differences between strategic and tactical
risk and emerging issues in risk management.
HOSPITALITY MANAGEMENT
CRICOS COURSE CODE: 051377M Service Quality Management
Explores ways to formulate strategies for organisations
Comprises eight courses over one year of full-time to position themselves as leaders in the development
study or two years’ study part time. and delivery of service excellence and managing
customer value.
• Introduction to Global Hospitality Operations
• Leading and Managing People Successful Hospitality Project Design
Provides an applied and conceptual framework for the
• Financial Management
practice of management consulting and an introduction
• Hospitality Marketing Management to the philosophical and paradigmatic issues in
• Strategic Principles management research in the hospitality industry.
• Managing Hospitality in the International Context
Applied Hospitality Management
• Data Analysis for Hospitality Managers Provides opportunities to integrate and apply
• Risk and Contingency Management knowledge and skills from students’ previous
courses to a simulation-based hospitality environment.
Students will adopt a leadership/management
perspective through demonstrating a situational
understanding within holistic frameworks, through
to making business decisions on the basis of analysis,
judgement and creativity.
AWARDS
The postgraduate award is conferred by the University
of South Australia in April and September each year
at a ceremony held in Adelaide, South Australia.
The parchment awarded to graduates displays the
partnership names and logos of Le Cordon Bleu and
the University of South Australia.
ACCOMMODATION
Please refer to Le Cordon Bleu accommodation details
provided in the Living In Adelaide chapter in this
prospectus.
The University of South Australia also can assist with
accommodation for international students, featuring
residences, colleges, private rental or share arrangements.
Please visit the University’s accommodation site:
www.studenthousing.unisa.edu.au.
BACHELOR DEGREES
ADMISSIONS
January and July each year.
DURATION
The Bachelor of Business degrees are three-year programs.
The course comprises four stages of six-month semesters
each and the final stage is taken over 12 months (2 semesters).
Each semester is normally 20 to 22 weeks of scheduled classes.
Stages 2 and 4 are taken up with Professional Experience
to allow students to develop and apply principles and practices.
ENTRY REQUIREMENTS
Applicants should be at least 18 years of age.
School leaver: Satisfactory completion of Year 12 secondary
schooling or the equivalent overseas secondary education
(such as the International Baccalaureate) and demonstrated
ability to undertake tertiary level studies. A sound knowledge
of English language and basic mathematics is essential,
as are an operational knowledge of computers and effective
communication skills.
ENGLISH LANGUAGE PROFICIENCY PROFESSIONAL EXPERIENCE
If English language proficiency is found to be insufficient Workplace experience is a crucial component of the
for successful completion of the academic program, Le Cordon Bleu Bachelor degree.
Le Cordon Bleu can direct a student to undertake
To complement the theoretical study components, each
additional language training at the expense of the student. student is required to undertake professional experience
Students joining from overseas will need to have achieved over six months in each of Stages 2 and 4 of the program.
a minimum level of English proficiency for entry into the Placements are negotiated by the Le Cordon Bleu
Le Cordon Bleu Degree programs of: Professional Industry Placement Department whose staff
• 6.0 Academic IELTS with no band score below 5.5. aim to match students and placements to obtain the most
advantageous outcomes for each.
DELIVERY STRUCTURE
Under delivery agreements courses will be delivered: Placements in Australia are usually paid and students
will enter into a contract of employment with the host
• In Adelaide at the Regency International Centre for employer for the period of the placement. Students also
Hospitality, Leisure and Food Studies and the City West undertake placements in various overseas locations.
campus of University of South Australia.
EXIT POINTS
• In Sydney at the Northern Sydney Institute, Ryde
There is only one exit point from the Bachelor of Business
College, leaders in education delivery of hospitality
degrees. However, if a student chooses to exit the
and business management training. program after two years of successful academic study
(including industry experience), the following qualification
COURSE CREDIT will be awarded:
Students seeking entry into the Bachelor of Business
degrees can apply for course credit, a process that • Advanced Diploma of Business (International Hotel
recognises prior study, skills and knowledge. Graduates Management) – CRICOS Course Code: 060183B.
from recognised institutions, who can provide evidence • Advanced Diploma of Business (International Restaurant
Management) – CRICOS Course Code: 060184A
of their previous studies and industry experience, will be
or 0722946.
eligible to apply for course credit (also known as Advanced
Standing, RPL, Academic Credit or Credit Transfer). ASSESSMENT METHODS
Assessment methods vary and include combinations
BRIDGING COURSE of examinations, tests, essays, reflective journals,
All direct entry Stage 3 students of the Bachelor of Business reports, projects, and other written assignments, oral
degree must undertake the Le Cordon Bleu Bridging presentations, classroom discussions and activities.
Course, a one-week program offered immediately before
ACCOMMODATION
the commencement of each semester.
The Bachelor degree programs are non-residential.
Students have a number of accommodation choices.
Please refer to the Living and Studying in Adelaide
or Sydney chapter in this prospectus or visit the
www.lecordonbleu.com.au site for further details.
Le Cordon Bleu
Bachelor of Business Degrees
Strategic Management 3
Provides an opportunity to research and evaluate contemporary
approaches to strategic management and organisational
leadership as it applies to international hospitality businesses,
including strategic and operational risk management planning.
The Hospitality Experience
Introduces the general concept of hospitality, understood as Leadership and Management in Action
a core value upheld by societies the world over and promotes Provides an opportunity to apply skills and knowledge gained
an understanding of the importance of the concept of hospitality throughout previous courses and workplace experience to
in ethical, socio-cultural and philosophical terms. The subject a simulated workplace situation at which time students adopt
examines the everyday practices and business application the role of a hotel general manager and are required to make
of hospitality principles in the hospitality industry. decisions and respond to problematic situations in that role.
ELECTIVES ELECTIVES
Food Quality Management Consumer Behaviour
Develops the skills and knowledge required for safe food handling, Enhances an understanding of customers and their behaviours
preparation and storage in a commercial kitchen environment. and reinforces an appreciation of the centrality of customers
in the delivery of quality hospitality services.
or – Rooms Division Management
Familiarises students with the operations and procedures or – Facilities and Property Development and Management
involved in managing the guest services and housekeeping Introduces the management of the application of the skills of
operations in international hotels. specialist property practitioners to the successful development,
refurbishment, risk and maintenance management of the
Management Information Systems hospitality property.
Provides a broad knowledge of hospitality management information
systems including hardware and software, and in the use of or – Professional Gastronomic Practice
software for data analysis, decision-making and strategic planning. Provides an opportunity to synthesise the science, art and
management of culinary practice as a proficient manager with
or – Culinary Practice an understanding of the technical and creative aspects of food
Builds on the introductory skills and knowledge students gained preparation as well as knowledge of the business environment
in the Kitchen Operations Management course by developing and entrepreneurship.
intermediate and advanced skills and knowledge required
in commercial kitchens across the international hotel and Managing and Organising Conferences and Exhibitions
restaurant industry. Explores the factors involved in the provision of quality
conferences and exhibitions from the marketing, management
and organisation of facilities to the planning of the event.
STAGE 4: PROFESSIONAL EXPERIENCE 2 (SIX MONTHS)
or – Wine and Beverage Management and Marketing
Develops and applies practices and principles Provides insight into the global wine market with an emphasis
on the application of wine marketing concepts in conjunction
in a real workplace environment.
with knowledge of the international wine market to maximise
corporate goals and manage company resources.
“ The best part about my course was when I was doing my Industry Placement in Perth.
It was all hands on, gaining real work experience, both good and bad. This is all part
of learning in life and getting to know the job that I have chosen as my future career.
Phui-Wan See, Malaysia
Bachelor of Business International Hotel Management
Le Cordon Bleu
Bachelor of Business (International Restaurant Management)
COURSE CODE: 060182C
Strategic Management 3
Provides an opportunity to research and evaluate contemporary
approaches to strategic management and organisational
leadership as it applies to international hospitality businesses,
including strategic and operational risk management planning.
The Hospitality Experience
Advanced Marketing
Introduces the general concept of hospitality, a core value Exposes strategic considerations in marketing within an
upheld by societies the world over, promotes an understanding internationally competitive environment.
of the importance of the concept of hospitality in ethical, socio-
cultural and philosophical terms, and examines the everyday Hospitality Business Law
practices and business application of hospitality principles in Provides an overview of the legal system as a framework
the hospitality industry. for the comprehension of legal obligations and responsibilities,
tenders and service contracts, and common business situations
Marketing for Hospitality Enterprises involving legal issues.
Introduces a customer-centred approach to operating within the Professional Gastronomic Practice
international hospitality industry with a focus on the fundamentals Provides an opportunity to synthesise the science, art and
of marketing as it applies to hospitality enterprises. management of culinary practice as a proficient manager with
an understanding of the technical and creative aspects of food
The Aesthetics of Food and Wine preparation as well as knowledge of the business environment
Introduces the concept of aesthetics in relation to the and entrepreneurship.
education of the senses, encompassing historical, cultural
and gastronomic contexts, focusing on how specific tastes Decision Making for Restaurant Managers
are culturally constructed. Provides an opportunity to develop and apply knowledge
and skills to think and work strategically as a manager,
Finance and Accounting for Hospitality Businesses particularly those related to analysis of data and decision
Develops an understanding of financial management processes making, in a simulated workplace situation.
relating to the international hospitality industry.
Quality Service Management
Food Quality Management Develops an appreciation of quality and service excellence
Develops the skills and knowledge required to ensure safe as a fundamental strategic orientation that delivers customer
value and ensures superior performance and sustainable
food handling, preparation and storage in a commercial
competitive advantage.
kitchen environment.
Entrepreneurship and Small Business Management
Culinary Practice Provides an opportunity to conceptualise and plan the development
Builds on the introductory skills and knowledge students gained of a restaurant business from an entrepreneurial perspective,
in the Kitchen Operations Management subject by developing applying principles, knowledge and skills from previous studies
intermediate and advanced skills and knowledge required to produce a restaurant business development plan.
in commercial kitchens across the international hotel and
restaurant industry.
ELECTIVES
Human Resources Management
Introduces the key principles, concepts, knowledge and skills Facilities and Property Development and Management
required to manage human resources within an international Introduces and develops skills of specialist property practitioners
hospitality context. in the successful development, refurbishment, and risk and
maintenance management of the hospitality property.
“
The position I dreamed of gaining once completing
the Le Cordon Bleu degree I have now held for the
last 18 months prior to graduating. If I have been
able to be 18 months ahead of my original plan only
after 3.5 years, who knows what else lies ahead
of me and when? It has been a true pleasure to
be associated with an organisation that has such
a professional manner and demeanor about it as
Le Cordon Bleu does.
Richard Cole – Adelaide, South Australia
Bachelor of Business – Restaurant Management
Degree graduate
Sales & Marketing Coordinator,
Hyatt Regency Adelaide.
Le Cordon Bleu
Bachelor Degree Delivery Partners
The Grand Diplôme Program, the core of Le Cordon LE CORDON BLEU TRAINING
Bleu’s curriculum, is considered to be the most Professionals, amateurs and gastronomic enthusiasts
intensive and comprehensive training in classic come to Le Cordon Bleu for a superior culinary
French cuisine and pastry techniques available today. education. All instruction is given by master chefs.
Most of them have earned numerous awards and
• Le Cordon Bleu Diplôme de Cuisine
distinctions throughout their careers and have judged
• Le Cordon Bleu Diplôme de Pâtisserie
in culinary competitions.
• Le Cordon Bleu Grand Diplôme de Cuisine
et de Pâtisserie At Le Cordon Bleu, students at all levels learn
• Advanced Diploma of Professional from the chefs’ expertise, experience and personal
Culinary Management interpretation of the culinary arts. The unrivalled
Le Cordon Bleu teaching methodology combines
The Program offers many practical hours in teaching
demonstrations followed by hands-on practical classes.
kitchens, where each student, under the guidance
and supervision of a chef, independently prepares
several dishes from start to finish. Our focus on
mastering technical skills gives students the
confidence and knowledge to apply what they have
learned to
any style of cuisine. By working with some of the
finest chefs in the world, students are personally
encouraged as they move through the course levels
to develop their own creativity and artistic expression.
Le Cordon Bleu Sydney Culinary Arts Institute offers intensive training programs
in both Cuisine and Pâtisserie for those aspiring to become a chef. The culinary
programs conducted at the Sydney Culinary Arts Institute bring together all
the critical elements necessary to master the principles, theory and techniques of
classical French cuisine.
Le Cordon Bleu
Classic Cycle Program
DELIVERY
• Each course comprises 9 weeks of study.
• Basic, Intermediate and Superior Cuisine and Pâtisserie COMBINATIONS
are conducted over three days per week. Students may combine a Cuisine course with a Pâtisserie course
• Practical classes are delivered over six hours comprising during the same term if prerequisite studies have been completed.
2.5 hours of lecturer demonstration and 3.5 hours of student
practical. Workplace-related topics will be delivered in 1–2 hour COURSE DATES
teaching sessions. Theory is integrated throughout the course. Le Cordon Bleu offers four starting dates per year: in January,
April, July and October.
INDUSTRY PLACEMENT
Le Cordon Bleu offers an innovative and comprehensive ENTRY REQUIREMENTS
industry readiness program equipping students with lifelong School leaver: Satisfactory completion of Year 11 is required
career management tools required to compete and succeed or equivalent interstate/overseas secondary education.
within today’s job market. Age: Applicants must be 18 years of age by the time
During this industry readiness program, the Professional the course commences.
Industry Placement team facilitate a range of exciting International entry: Overseas students are required to have achieved
opportunities for placement so students can meet the a minimum level of English proficiency to IELTS (Intensive
academic requirements of their program. Students also learn English Language Testing System) 5.5 with no Band Score
to apply a range of tools to assist in securing their placement. below 5 for entry into the culinary program.
Le Cordon Bleu
Professional Culinary Management Program
DELIVERY
The delivery of the Classic Cycle Program and the 18-month
Culinary Management Program is conducted over 3–4 days per week.
ASSESSMENT METHODS
Assessment methods are varied, involving a combination
of practical and theory examinations, classroom and written
homework activities. Assessment is competency based and
incorporates simulated off-the-job training.
CAMPUS
Le Cordon Bleu Sydney Culinary Arts Institute is located within
the Ryde Campus of the Northern Sydney Institute of TAFE.
PROGRAM DURATION
Le Cordon Bleu 9 months –
Classic Cycle Program Practical &
Academic Studies
Professional Experience 6 months –
Industry Placement
Certificat de Chef de Partie 6 months –
– Certificate IV in Hospitality Practical &
Commercial Cookery Academic Studies
Advanced Diploma of Hospitality 6 months –
Academic Studies
Le Cordon Bleu
Diplôme de Cuisine
“
SITHFAB009A Provide responsible service of alcohol
Studying at Le Cordon Bleu is SITHCCC012A Select, prepare and cook meat
to cook and mix traditional and SITHCCC011A Select, prepare and cook seafood
modern recipes to experience SITHCCC021A Handle and serve cheese
the best in the world. It’s creating,
it’s knowing and it makes *SITHCCC027A Prepare, cook and serve food for food service
"art de la cuisine" accessible SITHCCC016A Develop cost-effective menus
to everyone. The modern SITHCCC029A Prepare foods according to dietary and cultural
infrastructure of Le Cordon Bleu needs
and being taught by some of SITXCCS002A Provide quality customer service
the best chefs in the world, just
SITXCOM003A Deal with conflict situations
reaffirm the status of the best
cooking school in the world. HLTFA301B Apply first aid
SITXHRM001A Coach others in job skills
Barbara Akemi Kestring, Brazil
SITHCCC028A Prepare, cook and serve food for menus
Studying Intermediate Cuisine
Industry Placement – 6 months
This is a vigorous and exciting course allowing students Le Cordon Bleu Basic Pâtisserie
to master the techniques of classic Pâtisserie while being
COURSE CODE: SIT10307
introduced to all aspects of the kitchen.
CERTIFICATE I IN HOSPITALITY (KITCHEN OPERATIONS)
The student progressively learns to prepare a wide selection
of cakes served in restaurants, Pâtisserie shops and tearooms CRICOS CODE: 066658A
– through to classic and contemporary French desserts, The main ingredients in French Pâtisserie are flour, butter, eggs
advanced techniques in chocolate and sugarwork. and ‘savoir-faire!’ By learning their various combinations, properties
and applications, you will learn how to make various types
of Pâtisserie like pâte sablée, pâte feuilletée and choux pastry.
Basic Pâtisserie (Certificate I) is designed to give students
a strong basic foundation from which to build their skills and
knowledge within the hospitality industry. This exciting course
introduces the various combinations, properties and
applications of Pâtisserie as students progressively learn to
prepare a wide selection of cakes, desserts and pastries. The
demonstrations and practical sessions will lead you through
step-by-step.
Prerequisite: Basic Pâtisserie This will be reflected in the superior level of Pâtisserie
items produced, including:
• Variety of classic pastries and cakes
FRENCH STUDY MODULES
• Sweet yeast products
The focus will be refining and developing those skills • Advanced gateaux and tortes
previously learned. • Desserts for dietary requirements
• Artistic and decorative skills • Boulangerie – bread products – advanced
• Afternoon Tea menus
• Ice cream and sorbet
• Preparation and service of espresso coffee
• Introduction to bread making
• Application of menu presentation
• Mastering Bavarian creams and mousses
• Modern approach to plate design and presentation
• Classical and contemporary desserts to restaurant standards
• Classical and contemporary presentations • Presentation and service requirements of the finished menu
• Variations on restaurant hot and cold plated desserts • Organize and prepare mise en place for a restaurant situation in a team
• French Pastries and cakes • Teamwork
• Career preparation and workplace communications • Career preparation and workplace communications
• Petit four classic and contemporary chocolate box
• Presentation of petit fours
Australian qualification units of competency:
SITHCCC013A Prepare hot and cold desserts
Australian qualification units of competency:
SITHCCC014A Prepare pastry, cakes and yeast goods
SITHPAT004A Prepare bakery products for Pâtisseries
SITXFSA001A Implement food safety procedures
SITHPAT001A Prepare and produce pastries
SITHPAT006A Present desserts
SITHPAT002A Prepare and produce cakes
SITXCOM003A Deal with conflict
SITHPAT003A Prepare and produce yeast goods
SITHPAT009A Prepare desserts to meet special dietary requirements
SITHCCC027A Prepare, cook and serve food for food service
SITXHRM001A Coach others in job skills
SITHPAT005A Prepare and present gateaux, torten and cakes
SITHCCC029A Prepare foods according to dietary and cultural
needs
SITHPAT007A Prepare and display petits fours
SITHIND003A Provide and Co-ordinate hospitality service
Beyond our Classic Cycle Program, Le Cordon Bleu also of your tools to the final presentation on the plate.
offers courses for those with limited timetables. Each of our
international schools offers a menu of options that can appeal CATERING
to professionals and enthusiasts of all levels and interests. Designed for the professional and enthusiast alike, this
program introduces participants to the practical and culinary
Whether you are an advanced gourmand, an experienced
aspects of catering focusing specifically on buffet preparation.
professional or a passionate beginner, Le Cordon Bleu
This intensive course consists of demonstration and practical
has something to suit you.
classes, workshops as well as special presentations on
decoration and service. The course concludes with the actual
EVENING DEMONSTRATIONS
presentation of a full buffet for friends and families as well
Conclude a busy day by attending a demonstration given
as VIP guests from the industry. The length of the course
by one of our Master chefs. Relax with the smells and sounds
will vary from location to location.
of a full menu being prepared and make your way home with
the taste still on your palate and the recipes in your hands
MARRIAGE OF WINE AND FOOD
to recreate at your leisure for friends and family.
This very practical investigation of a complex subject is designed
to help participants understand the process of choosing
WORKSHOPS
appropriate wines for their personal or professional purposes.
These hands-on classes take you directly into one of our
Pairing wine and food successfully requires knowledge of
specially equipped kitchens where participants work step
both subjects, as well as awareness of the impact on pairing
by step with one of our master chefs. Subjects covered in
of flavours, textures, tastes and temperature.
workshops will vary from school to school but may include:
Viennoiseries, Chocolates, Tartes, Foie Gras, Vegetarian,
Sauces and Bread baking. Experience our time-tested
teaching methodology through demonstration followed by
hands-on practical. Start the day by watching one of Master
Chefs prepare a full menu or a selection of pastries.
Afterwards,
you will prepare one of the recipes under the supervision
of the chef. All ingredients and equipment are provided and
you are free to take home your day’s work to share with friends
and family.
All At least 18 years of age, completion • Bachelor Degree or 4 years relevant • A related undergraduate degree from School leaver – Satisfactory completion of year
of high school; satisfactory completion business or hospitality experience a Le Cordon Bleu program, plus one year 11 is required or equivalent interstate/overseas
of year 12 secondary schooling or the and expertise at management level. of relevant hospitality industry experience secondary education.
equivalent; English proficiency IELTS • English language proficiency in a supervisory role, can apply to enroll Age – Applicants must be 18 years of age
6.0 with no band score lower than 5.5 to international standard 6.5 directly into the Le Cordon Bleu MBA, or by the time the course commences.
Academic IELTS, with no band • An undergraduate degree plus two years International entry – Overseas students are
score less than 6 of supervisory work experience, can apply required to have achieved a minimum level of
to enroll in the Le Cordon Bleu MBA, or English proficiency of IELTS (Intensive English
• English proficiency of Academic IELTS 6.5, Language Testing System) 5.5 with no Band
with no band score of less than 6 Score below 5
Subcontinent At least 18 years of age, completion of high school, same as above same as above Completion of high school certificate
and Middle East IELTS 6.0 with no band less than 5.5
Korea Successful completion of the first year same as above same as above High school graduation certificate
of a bachelor degree at university
New Zealand Successful completion of NCEA Level 3 same as above same as above successful completion of NCEA Level 2
Singapore Successful Completion of GCE A Levels same as above same as above Successful Completion of GCE O Levels
or International Baccalaureate
Indonesia Successful completion of SMU 3 same as above same as above Successful completion of SMU 2
Thailand Successful completion of matayom 6 same as above same as above Successful completion of matayom 6
Vietnam Successful completion of year 12 same as above same as above Successful completion of year 12
Cambodia Successful completion of year 13 same as above same as above Successful completion of year 13
Malaysia “A” levels or STPM or Foundation same as above same as above Form 5 – “O” Levels or SPM
Japan Japanese High School graduate certificate (min 75%GPA) same as above same as above Japanese High School graduate certificate
Phillipines Second year college or international same as above same as above First year College
school IB or Foundation
Brunei “A” levels or STPM or Foundation same as above same as above Form 5 – “O” Levels or SPM
China Successful completion of Senior Middle 3 same as above same as above Successful completion of Senior Middle 2
Hong Kong Successful completion of Form 7 (HKALE) same as above same as above Successful completion of Form 5 (HKCEE)
Taiwan Successful completion of Senior High School Year 3 same as above same as above Successful completion of Senior High School Year 2
Macau Successful completion of Form 7 (HKALE) same as above same as above Successful completion of Form 5 (HKCEE)
or Senior Middle 3 or Senior Middle 2
Brasil Successful completion of High School same as above same as above Successful completion of High School
USA Successful completion of High School same as above same as above Successful completion of High School
LIVING IN ADELAIDE, SYDNEY & MELBOURNE
Living and Studying in
Adelaide, South Australia
Taxis, shuttle buses, chauffeur driven cars and limousines all Homestay
provide a service to and from the Adelaide Airport. Some people Homestay can provide you with an opportunity to live with an
may like to book a shuttle bus or a taxi, however you may prefer Australian family. It’s an excellent way be introduced to Australian
to be picked up by a limousine. You can view the options available, culture and an ideal opportunity to speak English in everyday situations
make enquiries and bookings under “Airport Pick-up” on the to develop your language skills faster. Most host families live within
Accommodations link our website. 20 minutes' public transport travelling time to the city or college.
Accommodation costs about AUD$250 to AUD$280 per week for
15 minutes from CBD
full board (furnished room). Breakfast and dinner are provided
seven days a week, but lunch is only provided on Saturdays and
Le Cordon Bleu Sundays. Some host families also provide airport pick-up.
Grange Many international students find that the best accommodation
on arrival in Australia is a 4 week stay with a Homestay provider.
Henley Beach
CELUSA & SAIBT During this period students can look for more permanent rental
UniSA
University of Adelaide accommodation. Some students choose to use Homestay on a long
term basis however there is no obligation for a student to stay
West Beach Adelaide ADELAIDE on past the 4 weeks.
Airport CBD
Homestay facilities include:
• Bedroom with wardrobe, desk and bed.
• Negotiated use of kitchen facilities.
• Shared use of bathroom, laundry.
• Negotiated use of telecommunications.
SYDNEY
ADELAIDE
You can find a host family via the Australian Homestay
Network website. Visit:www.homestaynetwork.org
Boarding Houses/Hostels
These are a cheaper and more budget style accommodation.
It is suggested that students use this accommodation only on
a short-term basis until something more permanent is found.
Information and bookings for the following accommodation
properties can be found on our website:
• Backpack Oz and The Guest House
• Hostel 109
• RAH Residential Wing
Living and Studying in
Adelaide, South Australia
Sydney, known as the 'Harbour City', is built beside one of the TRAVEL FROM THE AIRPORT
most beautiful natural waterways in the world. It's often referred Taxis can take you quickly and safely directly to your
to as Australia's international gateway. Recognised as a global accommodation. Alternatively, there are buses and trains
city with a world class restaurant scene it's also one of the most travelling regularly to the city.
multicultural cities, reflecting its role as a major destination
for immigrants to Australia. STUDENT SERVICES
Student services include an orientation program, accommodation
If you wish to master the culinary arts or study a Bachelor
information, and assistance with transport, legal and visa issues.
of Business in International Restaurant Management and work
The Student Services Office is the first contact point for students
in world's best pâtisseries and restaurants, this is an ideal city
on campus and can assist with counselling, medical and emergency
in which to study.
services. The Student Service Staff maintain student’s record
CITY OF LANDMARKS of attendance and academic records.
Sydney is notable for its beaches and twin landmarks – the Sydney
Opera House and the Harbour Bridge. The metropolitan area is TRANSPORT
surrounded by national parks, and the harbour features many bays Sydney has a population of more than four million people. However,
and inlets filled with pleasure boats and yachts. it's a remarkably easy city to move around in. An excellent train, bus
and ferry service covers all points of the greater metropolitan area.
Summer day temperatures range from 18˚C to 32˚C. Winter,
between June and August, has a day temperature range from
8˚C to 18˚C. Rainfall is usually spread evenly through the year.
30 minutes from CBD
THE LE CORDON BLEU SYDNEY INSTITUTE Le Cordon Bleu Chatswood Manly
Studies occur at the Institute, located in North Ryde, a leafy suburb
17 kilometres north of the Sydney central business district. It is part
of the region of Lower North Shore, whose main streets feature
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SYDNEY
CBD
Northern Sydney Institute – Ryde College
Le Cordon Bleu Sydney Institute
Building A, 250 Blaxland Road, Ryde NSW 2112 Bondi
Beach
T +61 2 8878 3100
F +61 2 8878 3199
Coogee
Email: australia@cordonbleu.edu.
Sydney
Website: www.lecordonbleu.com.au. Airport
Maroubra
Student Services enquiries: studentservicessydney@cordonbleu.edu
All admissions and course enquiries are managed through
Le Cordon Bleu's corporate office in Adelaide, South Australia.
Botany Bay
Admissions – Le Cordon Bleu, Adelaide
Days Road, Regency Park SA 5010
T +61 8 8348 3000
F +61 8 8346 3755 Australia
SYDNEY
Toll Free 1800 064 802 ADELAIDE
Living and Studying in
Sydney, New South Wales
FUN ACTIVITIES
To help you feel welcome, Le Cordon Bleu offers new students
a range of activities, including:
Other private rental or hostel accommodation options
Other choices include renting a house or unit or flat, or staying • An orientation program.
in a hostel. Costs vary depending on size, quality and proximity to • Participation in student representative meetings.
the city. Renting usually requires that you sign a six or twelve At the completion of your Sydney studies, you'll be invited
month contract and you will usually be required to pay one month's to participate in a graduation ceremony.
rent in advance as well as pay a refundable deposit (a bond).
The common websites listing rental properties are
www.realestate.com.au
www.domain.com.au
It may be challenging to secure an independent rental property
before arriving in Sydney. Most people who want to rent a flat
or rooms wait until they get to Sydney before searching campus
notice boards or looking in newspaper advertisements.
The Student Services Office can provide advice and referral
assistance.
Student Services enquiries: studentservicessydney@cordonbleu.edu
Living and Studying in
Melbourne, Victoria
COST OF LIVING
Cost of Living Estimates Per Week
Rent / Accommodation fees A$120.00***
Food and beverages A$80.00
Public transport A$25.30**
Personal health, chemist, haircut A$15.00
Hobbies, sport, entertainment A$60.00
Mobile phone A$40.00
Unexpected costs A$40.00
Estimated annual living costs A$380.30
(Approximately $AUD19,829.00 per year)
WORKING IN AUSTRALIA
Under current visa regulations, students residing temporarily
in Australia under a student visa are permitted to work up to
20 hours per week. For information visit www.immi.gov.au/students.
INDUSTRY PLACEMENT
Industry
Placement
North America
Europe
Asia
Africa
South America
Australia
Placement
Graduate
Le Cordon Bleu Alumni
“
Adelaide is a beautiful city and a great place to study this very
special course. With the wineries not so far away and the beach
just across from us, it’s great. As well, the college itself has really
good facilities for studying hospitality.
Cheques/Bank Drafts
Please make payable in Australian Dollars to: LE CORDON BLEU AUSTRALIA – ESOS TRUST ACCOUNT
and send to: Le Cordon Bleu Australia Pty Ltd., Days Road, Regency Park, South Australia, 5010, Australia
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