Download - Le Cordon Bleu - Prospectus - 2011
LE CORDON BLEU
2011 Prospectus
1 History & Welcome
2 Why Le Cordon Bleu Australia?
3 Le Cordon Bleu Qualifications
4 Le Cordon Bleu Course Structures
5 Le Cordon Bleu Masters Degrees
10 Le Cordon Bleu Masters
Delivery Partner
11 Le Cordon Bleu
Bachelor of Business Degrees
20 Le Cordon Bleu Bachelor Degree
Delivery Partners
21 Le Cordon Bleu Bachelor Degree
in Culinary Management
23 Le Cordon Bleu Culinary Arts Courses
35 English Language Providers
37 Living in Adelaide, Sydney & Melbourne
43 Industry Placement
44 Le Cordon Bleu Student and Graduate Map
45 Le Cordon Bleu Alumni
46 Le Cordon Bleu Career Pathway Options
47 Admission Procedures & Payment Details
48 Fees, Refunds & Conditions Policy
49 Le Cordon Bleu International Addresses
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 1
Le Cordon Bleu, one of the world’s most prominent organisations dedicated
to culinary, hospitality and tourism education, was founded in Paris in 1895.
Today, Le Cordon Bleu has a presence in 15 countries with some 35 international
schools located in North America, France, Great Britain, Japan, Korea, Thailand, Malaysia,
Australia, the Middle East and South America. The schools are attended by more than
23,000 students yearly from 75 different nations.
Building on a tradition of excellence, Le Cordon Bleu is committed to the development
of innovation and best practices in gastronomy, hospitality and management. Le Cordon
Bleu honours its commitment through an expanding international network of teaching, learning and research,
conducted in conjunction with product and service development, and associated promotions.
While an independent entity, Le Cordon Bleu also works collaboratively with industry, training and university
partners to further ensure rigour, relevance and exemplary enterprise.
Over recent years, under the strong influence and direction of Mr. Cointreau, Le Cordon Bleu’s reputation
for setting new benchmarks has extended from the culinary to an exceptional range of business programs.
The Bachelor of Business and Masters Degrees, with their focus on academic rigour and real-world practice,
proudly take their place among them.
Through established relationships with prestigious universities, Le Cordon Bleu has positioned its suite
of undergraduate and postgraduate awards to a niche and growing hospitality industry market sector –
international hospitality, hotel management, restaurant business and gastronomy.
Le Cordon Bleu has combined innovation and tradition to offer a range of entrepreneurial hospitality
management degrees with its graduates becoming part of a great tradition of excellence in hospitality
education, with credentials that set them apart from the competition in a demanding and ever-changing
professional environment.
André J. Cointreau
President, Le Cordon Bleu
The origin of the expression “Cordon Bleu” comes from the 1578
Foundation of the Order of Knights of the Holy Spirit. The members
of the order wore a medal suspended on a blue ribbon and their
spectacular feasts became legendary. The expression “Cordon Bleu”
was then later applied to mean an outstanding Chef.
WELCOME
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K2
Why Le Cordon Bleu Australia?
Le Cordon Bleu now offers programs ranging from
culinary initiation to university curricula in food
and beverage, hospitality and tourism management.
Consequently, Le Cordon Bleu issues a range
of qualifications including Certificates, Diplomas,
and Bachelor Degrees and MBA’s across 3 cities in
Australia including Sydney, Melbourne and Adelaide.
Graduates from Le Cordon Bleu schools enjoy a major
competitive edge over their colleagues as they
compete for the world's best jobs.
Whether it's in international hospitality, hotel management
or the world's best restaurants, Australia is the country
in which to train.
Le Cordon Bleu retains only the highest-qualified
academic staff whose many years of leadership
in hotel and hospitality management reflect a deep
understanding of the challenges faced with a career
in this exciting industry.
The Sydney School employs rigorously screened and
highly qualified chefs and judges whose years of trade
and management experience turn a class into a training
workplace from day one. Our long-established approach
to training is supported by state-of-the-art facilities.
Students step into world class kitchens and experience
the discipline required to craft the finest cuisines.
Classes use live video recording and LCD screens to
perfect their techniques, working in a team environment
preparing the students for the very best restaurants.
In the culinary arts, the Sydney School offers both
Australian and French-associated qualifications.
This provides graduates with a special competitive
edge among those whose appreciation of the finest
wine and food arises from their deep understanding
of the contribution that France has made to gastronomy
in centuries past. Many of our graduates spend part
or all of their subsequent careers in Europe, and
France remains a highly desirable place to work.
For the first time students have the option of studying
a Bachelor of Business Degree in International
Restaurant Management at the Sydney School.
In Melbourne, a Bachelor Degree and Associate
Degree in Culinary Management is offered for
self-driven individuals with the strength of character
and aspiration to lead and create their own destiny.
Our Adelaide School offers studies at Bachelor and
Master's Degree level – opening the door to fast-track
career development anywhere in the world. Among
today's dynamic young leaders in international
hospitality are many whose rapid management
progression has been due to investing a few rewarding
years with Le Cordon Bleu.
Only Le Cordon Bleu Australia can offer the full
suite of educational qualifications from Certificates
to Masters Degrees... come study with us.
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K
Le Cordon Bleu Qualifications
Within Australia, Le Cordon Bleu’s prestigious qualifications in culinary arts and hospitality management
enable graduates with the right blend of passion, drive and commitment to reach the top of their profession.
There are two streams of qualifications at Le Cordon Bleu Australia as listed below.
HOSPITALITY MANAGEMENT
Le Cordon Bleu Australia is dedicated to equipping
students with the skills and knowledge to be an
effective leader in this fast growing industry sector.
The focus of these distinctive degrees is business
management, specifically geared to the international
tourism and hospitality industry.
• Advanced Diploma of Professional
Culinary Management.
• Bachelor of Business (Culinary Management).
• Bachelor of Business
(International Hotel Management).
• Bachelor of Business
(International Restaurant Management).
• Master of Business Administration
(International Hotel and Restaurant Management).
• Master in International Hospitality Management.
CULINARY ARTS
Graduates of Le Cordon Bleu become part
of a culinary tradition of excellence.
• Le Cordon Bleu Diplôme de Cuisine.
• Le Cordon Bleu Diplôme de Pâtisserie.
• Le Cordon Bleu Grand Diplôme.
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2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K4
Le Cordon Bleu Course Structures
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K
Combining tradition with innovation, the Le Cordon
Bleu Masters degrees are setting new benchmarks
in the industry by training today’s hospitality managers
to meet the challenges of tomorrow.
• Master of Business Administration –
International Hotel and Restaurant Management.
• Master of International Hospitality Management.
There are bright futures for those who aspire to be
part of this exciting industry. Be it finance, human
resources or marketing, there always will be a demand
for your skills.
These Le Cordon Bleu Masters degrees stand apart
from the generic postgraduate business awards.
Every aspect of each program is focused specifically
on the hospitality industry.
These postgraduate programs developed in association
with prestigious universities, deliver rich course content,
exposing students to the various challenges that today’s
hospitality managers face. Upon graduation, students
are equipped with industry knowledge and skills usually
held by those with many years’ experience.
Our academic partner, The University of South
Australia, delivers the Masters programs. They provide
senior hospitality managers with the ability to obtain
a coveted dual-badged Le Cordon Bleu – University
of South Australia – qualification.
Le Cordon Bleu Masters Degrees
MA
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2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K6
DURATION
The Le Cordon Bleu MBA can be completed in one
and a half years of full-time study.
Some courses of the MBA are also offered online
which can be completed over three years, requiring
the completion of 12 courses (each of which has a value
of 4.5 units) totalling 54 points. Holders of an Australian
student visa must study full time.
The academic year comprises four terms of 11 weeks
commencing in early January through to mid-December
each year.
COMMENCEMENT PERIODS
January, April, July, September.
ENGLISH LANGUAGE PROFICIENCY
All courses are taught in English. For direct entry to
the Masters degree, students joining from overseas
will need to have achieved a minimum level of English
proficiency of Academic IELTS 6.5, with no band score
of less than 6.
ARTICULATION AND COURSE RECOGNITION
In line with the University of South Australia’s policy on
course credit, students who have completed appropriate
postgraduate programs at appropriate institutions, with
a credit or better grade average, can seek status (recognition
of prior learning) in the relevant Le Cordon Bleu Masters
subjects, pending assessment by the Program Director.
EDUCATIONAL PROVIDERS
While Le Cordon Bleu Australia Pty Ltd is the registered
education provider, the program is delivered in association
with the University of South Australia. The Le Cordon
Bleu Master’s program is conducted on the University’s
City West Campus.
University of South Australia
City West Campus, North Terrace
Adelaide, South Australia, Australia 5006
www.business.unisa.edu.au/management/lecordonbleu
CRICOS Provider No: 00121B
Some courses in the nested awards are available online.
Le Cordon Bleu
Master of Business Administration – International Hotel & Restaurant Management
COURSE CODE: 047380F
The Le Cordon Bleu Master of Business Administration
(MBA), International Hotel and Restaurant
Management, is a one-and-a-half-year program. It is
specifically designed to prepare students for working
at middle-management level in the hospitality industry
or allied industries, to be a future senior or corporate
manager in an international hotel, resort, hospitality
or restaurant business.
The program exposes students to rich, industry focused
content providing aspiring professionals with collaborative
teamwork skills and a broad global perspective. It positions
future executives for a career at demanding levels of
management using the creative thinking required by today’s
leading international hotels, resorts or restaurants.
Studies begin with a core of strategically oriented
courses complemented by a range of hospitality
management electives that allow for industry
or functional study specialisation.
ENTRY CRITERIA
• A related undergraduate degree from a Le Cordon
Bleu program, plus one year of relevant hospitality
industry experience in a supervisory role, can be used
to apply to enrol directly into the Le Cordon Bleu MBA; or
• An undergraduate degree plus two years work
experience, in a supervisory role, with 2 references
from the supervisory employment, can be used
to apply to enrol in the Le Cordon Bleu MBA.
DURATION: ONE AND A HALF YEARS
FULL TIME PROGRAM.
Master ofBusiness
Administration
18 Months
Academic Study
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 7
NESTED AWARD
Le Cordon Bleu Graduate Certificate in International
Hospitality Management is a nested award in the MBA
program and constitutes two Core and two Elective
courses, as detailed below.
CORE COURSES – ALL SIX
• Leadership Dynamics
• Contemporary Management Perspectives
• Creative and Accountable Marketing
• Leading and Managing People
• Accounting for Decision Making
• Competitive Strategy
ELECTIVE COURSES – ANY SIX
• Managing Hospitality in the International Context
• Service Quality Management (Hospitality)
• Data Analysis for Hospitality Managers
• Risk and Contingency Management (Hospitality)
• Applied Hospitality Management
• Sustainable Corporate Strategy
• Managerial Finance
• Managerial Economics
• International Business
COURSESLeadership DynamicsProvides an overview of the roles, processes andpersonal behaviours necessary for successfulfunctioning and problem solving as leaders of workgroups within complex enterprises.
Contemporary Management PerspectivesProvides an introduction to systems theory, systemsthinking and organisations; strategy concepts, strategicmanagement, risk management and leadership;external, industry and internal environments;globalisation, drivers and impacts; ethical issues.
Creative and Accountable MarketingProvides a sound overview of the role of the marketingfunction and marketing thinking, appropriate tocontemporary organisations.
Leading and Managing PeopleProvides strategies for maximising the human resourcecontribution from all employees to sustain theirorganisation’s competitive advantage.
Accounting for Decision MakingProvides students with the skills and knowledge to be able to use accounting information to improve their performance as managers.
Competitive StrategyIntroduces strategic management and the concept ofstrategy, as well as an historical overview of strategicmanagement, a model of the strategic managementprocess, strategic planning and strategic thinking,defining the business, strategic intent, vision and goals,stakeholder analysis, ethics and corporate socialresponsibility.
Managing Hospitality in the International ContextProvides an overview of the international hospitalitysector and explores the key factors and trends thatinfluence hotel and hospitality managers’ decision-making and methods.
Service Quality Management (Hospitality)Provides skills to form strategies for organisations toposition them as leaders in the development and deliveryof service excellence and managing customer value.
Data Analysis for Hospitality ManagersIntroduces the concepts and methods of statisticalanalysis with application to facilitate continuousimprovement in the hospitality industry.
Risk and Contingency Management (Hospitality)Explores aspects of risk management – from a briefhistory, through foundation principles of real risk, the differences between strategic and tactical risk, and emerging issues in risk management.
Applied Hospitality ManagementProvides a leadership/management perspective,demonstrating situational understanding within holisticframeworks through to making business decisions.
Sustainable Corporate StrategyExplores issues dealing with team formation for case studiesand the concept of strategy, as well as levels of strategy:enterprise, corporate, business, and functional analysisof a firm and its stakeholder; assessing stakeholderneeds, and stakeholder versus shareholder interests.
Managerial FinanceDeals with present value concepts, discounted cash flowtechniques, risk, required rates of return, debt capacity,cash management, options thinking and strategicinvestment decisions, financial modelling andspreadsheets, leasing and debtors management.
Managerial EconomicsConsiders the nature and method of economic thinking,demand and supply in a market economy, competitionand monopoly, markets and governments, interest ratesand the financial system, monetary policy, exchangerates and the economics of growth.
International BusinessProvides an overview of globalisation, dealing withnational differences in political economy, managingdifferences in culture, and the global trade andinvestment environment.
GraduateDiploma
GraduateCertificate
Master inInternational
Hospitality Management
6 Months
Academic Study
6 Months
Academic Study
6 Months
Academic Study
6 Months
Hospitality Industry Experience
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K8
The two-year Master in International Hospitality
Management is targeted at individuals who have an
undergraduate degree, but with limited industry experience.
The Master in International Hospitality Management
is focused on developing general management
and leadership capabilities with a hospitality global
perspective. Such emphasis is designed to fast track
international careers.
The Le Cordon Bleu stamp of international prestige
is complemented by the academic excellence of the
University of South Australia, responsible for developing
and delivering the program.
ENTRY CRITERIA
• Bachelor Degree or four years’ relevant business or
hospitality experience and expertise at management level.
• English language proficiency to international standard.
6.5 Academic IELTS, with no band score less than 6.
DURATION
The Masters is delivered on a full-time basis over
two years. The academic year comprises four terms
of 11 weeks and includes six months’ hospitality
industry experience. However, Australian Residents
can undertake the program part time over three years.
COMMENCEMENT PERIODS
January and July.
HOSPITALITY INDUSTRY EXPERIENCE –
SIX-MONTH PLACEMENT
This provides an opportunity to apply and integrate
knowledge from diverse discipline areas within the
program to a hospitality organisation through a learning
experience in a hospitality workplace that applies
principles of action-based project management for
industry analysis and evaluation.
EDUCATIONAL PROVIDER
While Le Cordon Bleu Australia Pty Ltd is the registered
education provider, the program is delivered in
association with the University of South Australia.
The Le Cordon Bleu Masters program is conducted
at the University’s City West Campus.
University of South Australia
City West Campus North Terrace
Adelaide, South Australia, Australia 5006
www.business.unisa.edu.au/management/lecordonbleu
CRICOS Provider No: 00121B
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
DURATION: COMPRISES 12 COURSES OVER TWO
YEARS OR THREE YEARS PART TIME*.
*Holders of an Australian Student Visa must study full time.
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2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 9
YEAR 1
• Introduction to Global Hospitality Operations
• Leading and Managing People
• Financial Management
• Hospitality Marketing Management
• Strategic Principles
• Managing Hospitality in the International Context
• Data Analysis for Hospitality Managers
• Risk and Contingency Management
YEAR 2
• Service Quality Management
• Successful Hospitality Project Design
• Applied Hospitality Management
• Hospitality Industry Experience (six months)
NESTED AWARDS
The graduate programs are nested awards within
the Master of International Hospitality Management.
GRADUATE CERTIFICATE IN INTERNATIONAL
HOSPITALITY MANAGEMENT
CRICOS COURSE CODE: 051378K
Comprises four courses over six months’ full-time
study. (One year part time)
• Introduction to Global Hospitality Operations
• Leading and Managing People
• Financial Management
• Hospitality Marketing Management
GRADUATE DIPLOMA IN INTERNATIONAL
HOSPITALITY MANAGEMENT
CRICOS COURSE CODE: 051377M
Comprises eight courses over one year of full-time
study or two years’ study part time.
• Introduction to Global Hospitality Operations
• Leading and Managing People
• Financial Management
• Hospitality Marketing Management
• Strategic Principles
• Managing Hospitality in the International Context
• Data Analysis for Hospitality Managers
• Risk and Contingency Management
COURSESIntroduction to Global Hospitality OperationsExplores the concept and practice of hospitality
management in the context of the global industry and its
environment at both a macro and micro level, examining
the role, structure and size of the hospitality industry as
well as environmental factors and strategies that impact
on the hospitality industry.
Leading and Managing PeopleExplores the key factors that influence performance and
behaviour in organisations in the hospitality sector from
a perspective that draws upon leadership, organisational
behaviour and human resources literature.
Financial ManagementDevelops an understanding and ability to analyse and
interpret the financial information used in management
decision-making within international hospitality firms.
Hospitality Marketing ManagementExplores the principles of marketing within the
international hospitality environment to better
understand a strategic marketing approach within
the context of service industry operations.
Strategic PrinciplesEstablishes a foundation of analysis and understanding
of organisation systems and sub-systems and their
operation through constant interaction with their
environments.
Managing Hospitality in the International ContextProvides an overview of the international hospitality
sector and explores the key factors and trends that
influence hotel and hospitality managers’ decision-
making and methods.
Data Analysis for Hospitality ManagersIntroduces the concepts and methods of statistical
analysis to facilitate continuous improvement in the
hospitality industry. Students apply the principles
in collecting business data: types of data, sources of
data, surveys, sampling methods and questionnaires.
Risk and Contingency ManagementExplores the important aspects of risk management –
from a brief history, through foundation principles of
real risk, the differences between strategic and tactical
risk and emerging issues in risk management.
Service Quality ManagementExplores ways to formulate strategies for organisations
to position themselves as leaders in the development
and delivery of service excellence and managing
customer value.
Successful Hospitality Project DesignProvides an applied and conceptual framework for the
practice of management consulting and an introduction
to the philosophical and paradigmatic issues in
management research in the hospitality industry.
Applied Hospitality ManagementProvides opportunities to integrate and apply
knowledge and skills from students’ previous
courses to a simulation-based hospitality environment.
Students will adopt a leadership/management
perspective through demonstrating a situational
understanding within holistic frameworks, through
to making business decisions on the basis of analysis,
judgement and creativity.
Hospitality Industry ExperienceProvides an opportunity to apply and integrate knowledge
from diverse discipline areas within the program
to a hospitality organisation through a learning
experience in a hospitality workplace that uses
principles of action-based project management
for industry analysis and evaluation.
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K10
• Le Cordon Bleu MBA –
International Hotel and Restaurant Management
• Le Cordon Bleu Masters in International
Hospitality Management
HOSPITALITY BUSINESS MASTERS PROGRAMS
While Le Cordon Bleu Australia Pty Ltd is the registered
education provider, the Masters Degree Programs are
delivered in association with the University of South
Australia. The Le Cordon Bleu Masters Degree Programs
are conducted on the University’s City West Campus.
University of South Australia (UniSA)
City West Campus North Terrace
Adelaide, South Australia 5006
www.unisa.edu.au
CRICOS Provider No: 00121B
UniSA is an international University, with almost half
of its students derived from offshore. It is responsible
for developing the Le Cordon Bleu Masters Degree
programs and offers a comprehensive range of
research and coursework award programs in Australia
and internationally.
ARTICULATION AND COURSE RECOGNITION
In line with the University’s policy on course credit,
students who have completed appropriate postgraduate
programs at appropriate institutions, with a credit
or better assessment, can seek status in the relevant
Le Cordon Bleu Masters subjects, pending assessment
by the Program Director.
TEACHING METHODS
The Masters degree programs comprise coursework,
project work and research in varying combinations.
The sequence of studies begins with a core of
strategically oriented courses, complemented by a range
of electives that allow for some industry or functional
study specialisation. Throughout the program,
assignments encourage practical application of
program work to workplace and organisational issues.
Classes are conducted in seminar and workshop styles,
maintaining low staff-to-student ratios and a high
degree of interaction and participation.
FACILITIES AND SERVICES
The Le Cordon Bleu classes are held at the University’s
City West Campus on the corner of Liverpool Street and
North Terrace, Adelaide.
The University Library offers first-class business and
management learning resources with a dedicated
liaison librarian. It provides texts, journals, periodicals,
magazines and access to online databases and
information services.
University facilities and services include:
• Computer Help Desk
• Computing Pools
• Learning Services
• Library
• Students Association
• Unisafe, Security Services – Personal Safety
on Campus.
AWARDS
The postgraduate award is conferred by the University
of South Australia in April and September each year
at a ceremony held in Adelaide, South Australia.
The parchment awarded to graduates displays the
partnership names and logos of Le Cordon Bleu and
the University of South Australia.
ACCOMMODATION
Please refer to Le Cordon Bleu accommodation details
provided in the Living In Adelaide chapter in this
prospectus.
The University of South Australia also can assist with
accommodation for international students, featuring
residences, colleges, private rental or share arrangements.
Please visit the University’s accommodation site:
www.studenthousing.unisa.edu.au.
Masters Delivery Partner
University of South Australia
BA
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2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 11
The Le Cordon Bleu Bachelor degrees are for
those with a driving ambition to be the very
best, to attain credentials that will set them
apart in a demanding and ever-changing
professional environment.
These prestigious degree programs blend rich
European tradition with a unique, contemporary
industry approach.
This results in a perfect mix of academic and
practical training, using the very latest facilities.
The world of hospitality awaits you…
Le Cordon Bleu Bachelor of Business Degrees
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K12
The key to career success is to combine attitude with ability,
translating increasing turnover into profit and to grow
the business into a long-term success. That’s where the
Le Cordon Bleu Bachelor degrees come in.
Designed to equip students with the skills to meet these
challenges, they provide:
• A high level of academic rigour, recognised internationally
by the tourism and hospitality industry.
• Hospitality management education and training in the crucial
fields of business finance, sales and marketing, information
technology and human resource management.
• A global understanding of the factors that influence the
hospitality and tourism industry, particularly as they relate
to the specialist degree undertaken.
• A unique focus on the concept of hospitality and critical
analysis of management styles and practices.
Le Cordon Bleu degree students come from many countries
and backgrounds, but share a common dream. They see
their investment in the Le Cordon Bleu Degree as the key
to achieving success in the international corporate hospitality
and tourism industry.
Le Cordon Bleu is proud to offer the
Bachelor of Business programs in:
• International Hotel Management.
• International Restaurant Management.
These unique international business management programs
prepare graduates for senior management positions
in international hotels, resorts, convention centres or
restaurants, and the world of international hospitality
corporate management and consultancy.
ADMISSIONS
January and July each year.
DURATION
The Bachelor of Business degrees are three-year programs.
The course comprises four stages of six-month semesters
each and the final stage is taken over 12 months (2 semesters).
Each semester is normally 20 to 22 weeks of scheduled classes.
Stages 2 and 4 are taken up with Professional Experience
to allow students to develop and apply principles and practices.
ENTRY REQUIREMENTS
Applicants should be at least 18 years of age.
School leaver: Satisfactory completion of Year 12 secondary
schooling or the equivalent overseas secondary education
(such as the International Baccalaureate) and demonstrated
ability to undertake tertiary level studies. A sound knowledge
of English language and basic mathematics is essential,
as are an operational knowledge of computers and effective
communication skills.
Le Cordon Bleu
Bachelor of Business Degrees
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 13
PROFESSIONAL EXPERIENCE
Workplace experience is a crucial component of the
Le Cordon Bleu Bachelor degree.
To complement the theoretical study components, each
student is required to undertake professional experience
over six months in each of Stages 2 and 4 of the program.
Placements are negotiated by the Le Cordon Bleu
Professional Industry Placement Department whose staff
aim to match students and placements to obtain the most
advantageous outcomes for each.
Placements in Australia are usually paid and students
will enter into a contract of employment with the host
employer for the period of the placement. Students also
undertake placements in various overseas locations.
EXIT POINTS
There is only one exit point from the Bachelor of Business
degrees. However, if a student chooses to exit the
program after two years of successful academic study
(including industry experience), the following qualification
will be awarded:
• Advanced Diploma of Business (International Hotel
Management) – CRICOS Course Code: 060183B.
• Advanced Diploma of Business (International Restaurant
Management) – CRICOS Course Code: 060184A
or 0722946.
ASSESSMENT METHODS
Assessment methods vary and include combinations
of examinations, tests, essays, reflective journals,
reports, projects, and other written assignments, oral
presentations, classroom discussions and activities.
ACCOMMODATION
The Bachelor degree programs are non-residential.
Students have a number of accommodation choices.
Please refer to the Living and Studying in Adelaide
or Sydney chapter in this prospectus or visit the
www.lecordonbleu.com.au site for further details.
ENGLISH LANGUAGE PROFICIENCY
If English language proficiency is found to be insufficient
for successful completion of the academic program,
Le Cordon Bleu can direct a student to undertake
additional language training at the expense of the student.
Students joining from overseas will need to have achieved
a minimum level of English proficiency for entry into the
Le Cordon Bleu Degree programs of:
• 6.0 Academic IELTS with no band score below 5.5.
DELIVERY STRUCTURE
Under delivery agreements courses will be delivered:
• In Adelaide at the Regency International Centre for
Hospitality, Leisure and Food Studies and the City West
campus of University of South Australia.
• In Sydney at the Northern Sydney Institute, Ryde
College, leaders in education delivery of hospitality
and business management training.
COURSE CREDIT
Students seeking entry into the Bachelor of Business
degrees can apply for course credit, a process that
recognises prior study, skills and knowledge. Graduates
from recognised institutions, who can provide evidence
of their previous studies and industry experience, will be
eligible to apply for course credit (also known as Advanced
Standing, RPL, Academic Credit or Credit Transfer).
BRIDGING COURSE
All direct entry Stage 3 students of the Bachelor of Business
degree must undertake the Le Cordon Bleu Bridging
Course, a one-week program offered immediately before
the commencement of each semester.
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K14
TEACHING METHODS
Most courses are delivered through a combination of
lectures and tutorials. Practical courses use the specialist
restaurant, kitchen and beverage service facilities available
at Regency International Centre for Hospitality, Leisure
and Food Studies in Adelaide and Northern Sydney
Institute, Ryde College in Sydney.
Students of the Le Cordon Bleu Bachelor of Business
degrees are expected to develop critical and reflective
thinking skills and will be challenged through the use of
simulations and practical experiences to apply their knowledge
and skills and strategically analyse their decision-making.
In addition to scheduled classes, students are expected to
undertake individual study and extensive reading to further
develop their knowledge.
ACCREDITATION
Le Cordon Bleu Australia is registered by the Training and
Skills Commission (TSC) of South Australia to issue the
following qualifications:
• Bachelor of Business (International Hotel Management)
– CRICOS Code 060181D
• Advanced Diploma of Business (International Hotel
Management) – CRICOS Code 060183B
• Bachelor of Business (International Restaurant
Management) – CRICOS Code 060182C
• Advanced Diploma of Business (International Restaurant
Management) CRICOS Code 060184A
The TSC is the only legal body conferred authority under
the South Australian Training & Skills Development Act
(2003) to accredit Bachelor Degree programs (and higher)
to private Registered Training Organisations outside of the
university sector.
Accreditation by the TSC is equivalent to accreditation
undertaken by a regional accreditation body in the United
States and the self-accrediting status of Royal Chartered
Universities or Universities enacted via an Act of Parliament.
The Bachelor degrees are listed on the South Australian
Higher Education Register at Level 7 of the Australian
Qualifications Framework.
Le Cordon Bleu Australia is registered as the higher
education institution in NSW under section 5 of the High
Education Act 2001 to deliver the following qualifications:
• Bachelor of Business (International Restaurant
Management) CRICOS Code 072295F
• Advanced Diploma of Business (International Restaurant
Management) CRICOS Code 072294G
OVERSEAS STUDENT HEALTH COVER
All international students are required to pay for health
insurance during their stay in Australia. The Overseas
Student Health Cover (OSHC) plan assists in the payment
of any medical and hospital care from the date of arrival
until the end of the stay as a student in Australia.
OSHC pays 85 per cent of the fee for each consultation
with a medical practitioner (including specialists),
or X-rays and pathology services.
STUDENT SUPPORT SERVICES
The Le Cordon Bleu Student Services and Admissions units
are responsible for ensuring the provision of the highest
level of personalised service and coordinate enquiries,
admissions, enrolments, orientation and alumni activities.
Le Cordon Bleu’s services include:
• Information about student visas and accommodation.
• An Orientation Program – a comprehensive induction
program providing information on banking, medical
services, shopping, transport, cultural adjustment
and campus tours; meeting with other international
students; and familiarisation with the course.
• Information about Overseas Student Health Cover.
• Information about English language tuition.
• Information about obtaining an employment placement.
CAMPUS SUPPORT SERVICES
To enrich your time with Le Cordon Bleu, and to support
your success in study, each of our educational partners
provides excellent amenities and support services.
In Adelaide they include:
• Academic and personal counselling.
• Learning support – language programs for people
for whom English is a second language.
• Accommodation assistance.
• A Learning Resource Centre, an extensive library with
database research facilities; a bookshop (at the University
of SA campus); a career adviser; and a Health Care Centre,
with doctors on campus (Regency Park campus only).
• Student clubs and a Student Association.
• A cafeteria.
• Electronic banking facilities (ATM).
• Disability support.
In Sydney they include:
• Academic and Personal Counselling
• Learning Support Staff
• Accommodation Service
• Learning Resource Centre
• Retail Shop
• Career adviser
• Disability Support
• Students Association
• Restaurants
• Modern Cafeteria
• Electronic Banking Facilities (ATM)
Le Cordon Bleu
Bachelor of Business Degrees
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 15
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2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K16
The Bachelor of Business (International Hotel
Management) prepares students for a range of careers
in the international hospitality industry through a multi-
disciplinary program that incorporates simulations
and real-life professional practices. The emphasis
is on concepts of hospitality, critical consideration
of management styles and strategic thinking.
The Hotel Management degree concentrates on the corporate
world of international hotel and hospitality management.
In this program there is also an opportunity to specialise
through a series of elective courses, covering food and
beverage preparation, wine marketing, or conferences and
exhibitions management as they relate to the international
hotel sector.
YEAR 1STAGE 1: ON CAMPUS (SIX MONTHS)
Kitchen Operations Management Develops a sound understanding of the daily activities
undertaken in a commercial kitchen within the international
hotel and restaurant industry.
Food and Beverage Service Develops an understanding of the food and beverage service
operations required of personnel within the international hotel
and restaurant industry.
Communications Develops effective communication skills as an independent
learner and reflective practitioner.
Wine Fundamentals Introduces knowledge of wine styles and manufacture, and
skills to identify basic characteristics of major wine styles.
Technology and Information Systems for Hotels Provides the fundamental skills and knowledge to manage the
technology and information systems required for management
of all departments in an international hotel.
International Hotels Explores the role of individual departments of a hotel, including
their interrelationships and some of the key factors and trends
that influence hotel and hospitality managers’ decision-making
and methods.
Food and Beverage Management Introduces the complex subject of food and beverage
management and cost control techniques commonly
used in international hospitality establishments.
Introduction to Financial Reports and Cost Control
for Hotels Introduces basic concepts and skills to enable students
to interpret financial reports and understand the process
of cost and revenue control.
STAGE 2: PROFESSIONAL EXPERIENCE 1 (SIX MONTHS)
Develops and applies practices and principles
in a real workplace environment.
Le Cordon Bleu
Bachelor of Business (International Hotel Management)
COURSE CODE: 060181D
AdvancedDiploma
Bachelor ofInternational
HotelManagement
STAGE 1 6 Months Academic Study
STAGE 2 6 Months Professional Experience
STAGE 3 6 Months Academic Study
STAGE 4 6 Months Professional Experience
STAGE 5 6/12 Months Academic Study
2 3
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 17
YEAR 2STAGE 3: ON CAMPUS (SIX MONTHS)
Introduction to Hospitality Management Introduces concepts, theories and practical examples of organisations and the fundamentals of managing theseorganisations within hospitality industries.
The Hospitality Experience Introduces the general concept of hospitality, understood as a core value upheld by societies the world over and promotesan understanding of the importance of the concept of hospitalityin ethical, socio-cultural and philosophical terms. The subjectexamines the everyday practices and business application of hospitality principles in the hospitality industry.
Marketing for Hospitality Enterprises Introduces a customer-centred approach to operating within theinternational hospitality industry with a focus on the fundamentalsof marketing as it applies to hospitality enterprises.
The Aesthetics of Food and Wine Introduces the concept of aesthetics in relation to the educationof the senses, encompassing historical, cultural and gastronomiccontexts, focusing on how specific tastes are culturally constructed.
Finance and Accounting for Hospitality Businesses Provides an opportunity to develop an understanding of financial management processes relating to the internationalhospitality industry.
Human Resources Management Introduces the key principles, concepts, knowledge and skillsrequired to manage human resources within an internationalhospitality context.
ELECTIVES
Food Quality ManagementDevelops the skills and knowledge required for safe food handling,preparation and storage in a commercial kitchen environment.
or – Rooms Division Management Familiarises students with the operations and proceduresinvolved in managing the guest services and housekeepingoperations in international hotels.
Management Information Systems Provides a broad knowledge of hospitality management informationsystems including hardware and software, and in the use ofsoftware for data analysis, decision-making and strategic planning.
or – Culinary Practice Builds on the introductory skills and knowledge students gainedin the Kitchen Operations Management course by developingintermediate and advanced skills and knowledge required in commercial kitchens across the international hotel andrestaurant industry.
STAGE 4: PROFESSIONAL EXPERIENCE 2 (SIX MONTHS)
Develops and applies practices and principles
in a real workplace environment.
“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
YEAR 3STAGE 5: ON CAMPUS (TWELVE MONTHS)
Strategic Management Provides an opportunity to research and evaluate contemporaryapproaches to strategic management and organisationalleadership as it applies to international hospitality businesses,including strategic and operational risk management planning.
Leadership and Management in Action Provides an opportunity to apply skills and knowledge gainedthroughout previous courses and workplace experience to a simulated workplace situation at which time students adopt the role of a hotel general manager and are required to makedecisions and respond to problematic situations in that role.
Advanced Marketing Examines the strategic considerations in marketing within an internationally competitive environment.
Hospitality Business Law Provides an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities,tenders and service contracts, and common business situationsthat involve legal issues.
Quality Service Management Develops an appreciation of quality and service excellence as afundamental strategic orientation that delivers customer value andensures superior performance and sustainable competitive advantage.
Decision Making for Hotel Managers Provides an opportunity to develop and apply knowledge and skills to think and work strategically as a manager,particularly those related to analysis of data and decision-making, in a simulated workplace situation.
ELECTIVES
Consumer Behaviour Enhances an understanding of customers and their behavioursand reinforces an appreciation of the centrality of customers in the delivery of quality hospitality services.
or – Facilities and Property Development and Management Introduces the management of the application of the skills ofspecialist property practitioners to the successful development,refurbishment, risk and maintenance management of thehospitality property.
or – Professional Gastronomic Practice Provides an opportunity to synthesise the science, art andmanagement of culinary practice as a proficient manager withan understanding of the technical and creative aspects of foodpreparation as well as knowledge of the business environmentand entrepreneurship.
Managing and Organising Conferences and Exhibitions Explores the factors involved in the provision of qualityconferences and exhibitions from the marketing, managementand organisation of facilities to the planning of the event.
or – Wine and Beverage Management and Marketing Provides insight into the global wine market with an emphasison the application of wine marketing concepts in conjunctionwith knowledge of the international wine market to maximisecorporate goals and manage company resources.
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2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K18
The Bachelor of Business (International Restaurant
Management) is an intensive program focused on preparing
students for a range of careers at management level in
restaurant business, food and beverage consultancies,
food and wine marketing, and related food production
and food service operations within the international
restaurant industry.
Through this multi-disciplinary program, which incorporates
simulated and real-life professional practices, students
explore the aesthetics of food and wine and its place in
the hospitality experience. The degree has a strong focus
on the entrepreneurial and culinary aspects of the world
of hospitality, including small business management,
marketing, wine and beverage management coupled
with high level culinary skills related directly to the world
of international restaurant management.
YEAR 1STAGE 1: ON CAMPUS (SIX MONTHS)
Kitchen Operations Management Develops a sound understanding of the daily activitiesundertaken in a commercial kitchen within the internationalhotel and restaurant industry.
Food and Beverage Service Develops an understanding of the food and beverage serviceoperations required of personnel within the international hotel and restaurant industry.
Communications Develops effective communication skills as an independentlearner and reflective practitioner.
Wine Fundamentals Develops knowledge of wine styles and manufacturingtechniques, and skills to identify basic characteristics of major wine styles.
Technology and Information Systems for Restaurants Provides the fundamental skills and knowledge to manage the technology and information systems required formanagement of a restaurant.
Restaurant Business Operations Introduces the complex subject of food and beveragemanagement and cost control techniques commonly used in the restaurant industry.
Restaurant Concepts and Management Introduces the principles and concepts required to plan, design and establish a restaurant, whether a new business or on taking over an existing one.
Introduction to Accounting and Cost Control
for Restaurants Introduces basic concepts and skills of accounting and book-keeping, and provides skills to interpret financial reports and understand the process of cost and revenue control in a restaurant context.
STAGE 2: PROFESSIONAL EXPERIENCE 1 (SIX MONTHS)
Develops and applies practices and principles
in a real workplace environment.
Le Cordon Bleu
Bachelor of Business (International Restaurant Management)
COURSE CODE: 060182C
AdvancedDiploma
Bachelor ofInternational
HotelManagement
STAGE 1 6 Months Academic Study
STAGE 2 6 Months Professional Experience
STAGE 3 6 Months Academic Study
STAGE 4 6 Months Professional Experience
STAGE 5 6/12 Months Academic Study
2 3
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 19
YEAR 2STAGE 3: ON CAMPUS (SIX MONTHS)
Introduction to Hospitality Management Introduces students to concepts, theories and practical
examples of organisations and the fundamentals of managing
these organisations within hospitality industries.
The Hospitality Experience Introduces the general concept of hospitality, a core value
upheld by societies the world over, promotes an understanding
of the importance of the concept of hospitality in ethical, socio-
cultural and philosophical terms, and examines the everyday
practices and business application of hospitality principles in
the hospitality industry.
Marketing for Hospitality Enterprises Introduces a customer-centred approach to operating within the
international hospitality industry with a focus on the fundamentals
of marketing as it applies to hospitality enterprises.
The Aesthetics of Food and Wine Introduces the concept of aesthetics in relation to the
education of the senses, encompassing historical, cultural
and gastronomic contexts, focusing on how specific tastes
are culturally constructed.
Finance and Accounting for Hospitality Businesses Develops an understanding of financial management processes
relating to the international hospitality industry.
Food Quality Management Develops the skills and knowledge required to ensure safe
food handling, preparation and storage in a commercial
kitchen environment.
Culinary Practice Builds on the introductory skills and knowledge students gained
in the Kitchen Operations Management subject by developing
intermediate and advanced skills and knowledge required
in commercial kitchens across the international hotel and
restaurant industry.
Human Resources Management Introduces the key principles, concepts, knowledge and skills
required to manage human resources within an international
hospitality context.
STAGE 4: PROFESSIONAL EXPERIENCE 2
Develops and applies practices and principles
in a real workplace environment.
“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.
YEAR 3STAGE 5: ON CAMPUS (TWELVE MONTHS)
Strategic Management Provides an opportunity to research and evaluate contemporaryapproaches to strategic management and organisationalleadership as it applies to international hospitality businesses,including strategic and operational risk management planning.
Advanced Marketing Exposes strategic considerations in marketing within aninternationally competitive environment.
Hospitality Business Law Provides an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities,tenders and service contracts, and common business situationsinvolving legal issues.
Professional Gastronomic Practice Provides an opportunity to synthesise the science, art andmanagement of culinary practice as a proficient manager withan understanding of the technical and creative aspects of foodpreparation as well as knowledge of the business environmentand entrepreneurship.
Decision Making for Restaurant Managers Provides an opportunity to develop and apply knowledge and skills to think and work strategically as a manager,particularly those related to analysis of data and decisionmaking, in a simulated workplace situation.
Quality Service Management Develops an appreciation of quality and service excellence as a fundamental strategic orientation that delivers customervalue and ensures superior performance and sustainablecompetitive advantage.
Entrepreneurship and Small Business Management Provides an opportunity to conceptualise and plan the developmentof a restaurant business from an entrepreneurial perspective,applying principles, knowledge and skills from previous studiesto produce a restaurant business development plan.
ELECTIVES
Facilities and Property Development and Management Introduces and develops skills of specialist property practitioners
in the successful development, refurbishment, and risk and
maintenance management of the hospitality property.
or – Wine and Beverage Management and Marketing Provides an insight into the global wine market with an
emphasis on application of wine marketing concepts in
conjunction with knowledge of the international wine market
to maximise corporate goals and manage company resources.
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K20
REGENCY INSTITUTE TAFE
Although Le Cordon Bleu Australia Pty Ltd is the
registered education provider, the Bachelor degrees are
delivered
in association with the Regency International Centre for
Hospitality, Leisure and Food Studies and the University
of South Australia – leaders in hospitality, business
management and education.
The Regency International Centre for Hospitality, Leisure
and Food Studies is 10 kilometres north west of central
Adelaide at Regency Park.
Regency Institute TAFE
Days Road, Regency Park,
South Australia 5010
www.tafe.sa.edu.au
CRICOS Provider No: 00092B
Facilities and equipment
Regency International Centre for Hospitality, Leisure
and Food Studies is a pre-eminent training and education
facility encompassing all aspects of the hospitality and
food industry. It is recognised globally for its innovation
and high quality training programs that serve the needs
of the international hospitality industry.
This 14,500 square-metre, state-of-the-art school
provides students with modern training facilities.
They include:
• A restaurant and function centre capable
of seating up to 500 people.
• Specific Le Cordon Bleu culinary teaching kitchens.
• A sensory evaluation area.
• Four major training bars.
• Two wine tasting rooms.
• Demonstration kitchens and a lecture theatre.
• A coffee shop and retail meat shop.
• A winery and industry development centre.
UNIVERSITY OF SOUTH AUSTRALIA
Courses from the Le Cordon Bleu Bachelor of Business
degrees are offered at the University of South Australia.
The University of South Australia is the largest in the State,
with more than 25,000 undergraduate and postgraduate
students on five campuses, offering modern and
sophisticated facilities.
University of South Australia (UniSA)
City West Campus North Terrace
Adelaide, South Australia 5006
www.unisa.edu.au
CRICOS Provider No: 00121B
Le Cordon Bleu
Bachelor Degree Delivery Partners
NORTHERN SYDNEY INSTITUTE OF TAFE,
RYDE COLLEGE
While Le Cordon Bleu Australia Pty Ltd is the registered
education provider, the Bachelor degree in Sydney is
delivered in association with Northern Sydney Institute,
Ryde College. It is an internationally renowned specialist
training centre for hospitality and tourism. It is also the
largest hospitality training centre in the Asia-Pacific region.
Northern Sydney Institute of TAFE,
Ryde College
250 Blaxland Road
Ryde NSW 2117
www.nsi.tafensw.edu.au/
CRICOS Provider No: 072295F
Facilities and equipment
The facilities at the Ryde Campus are world class and
include 16 fully equipped commercial and specialty kitchens,
2 demonstration kitchens, 2 training restaurants, 4 bars,
Sydney Coffee Academy, specialist wine tasting facilities
and computer rooms. The campus library incorporates an
extensive collection of culinary texts, journals, video/DVD
materials, internet research facilities including access to
hospitality databases.
VICTORIA UNIVERSITY
The Bachelor Degree in Culinary Management and the
Associate Degree in Culinary Management is delivered
in Association with Victoria University. Victoria University
is three-time winner of the Australian Toursim Award
for Excellence in Tourism Education and Training,
and inducted into the industry’s National Hall of Fame.
Victoria University
Email: [email protected]
Ph: +61 3 9919 1164
www.vu.edu.au/international-students/apply-now
CRICOS Provider No: 00124K
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K
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Students begin this Bachelor Degree with a solid
foundation: a Certificate III in Hospitality (Commercial
Cookery), which is the basic qualification students need
to be employed as a cook or a chef in Australia.
Along with those technical skills, students will also learn
the general principles and practices of management, as well
as those specific to hospitality, catering and cuisine.
Students might aim to become an executive chef, kitchen
manager or food service manager. Or, their ambition may
stretch to running their own restaurant or hotel. Whichever
path they choose, our course will teach them how to wield
a blade and conduct a business with equal confidence.
Whilst Le Cordon Bleu Australia is the registered
educational provider, The Bachelor Degree in Melbourne
is delivered in Association with Victoria University.
Le Cordon BleuBachelor Degree in Culinary Management, Melbourne
Bachelor Degree in Culinary Management
COURSE CODE: BBCU
CRICOS CODE: 069330A
ADMISSIONS
February and August intakes.
DURATION
Six semesters over three years, full time.
BACHELOR DEGREE IN CULINARY MANAGEMENT (BBCU)
BFP1001 Professional Development 1
BHO1110 Introduction to Hospitality
BHO1114 Culinary Health, Hygiene and Safety
BHO1115 Introduction to Culinary Technologies
BAO1101 Accounting for Decision Making
BHO1116 Introduction to Kitchen Operations
BHO1171 Introduction to Marketing
BMO1102 Management & Organisation Behaviour
BFP1002 Professional Development 2
BHO2103 Advanced Kitchen Operations
BHO2104 Introduction to Kitchen Management
BHO3473 Human Relations
BBB3100 Business Integrated Learning
BHO3310 Professional Wine and Beverage Studies
BHO3433 Food and Beverage Management III
BHO3503 Culture and Identity
BCO1102 Information Systems for Business
BEO1105 Economic Principles
BEO1106 Business Statistics
BHO2434 Consumer Behaviour
BAO1105 Business Law
BFP1003 Professional Development 3
BHO3301 Hospitality Technology
BHO3505 Innovation and Creativity in Hospitality and Tourism
PRACTICAL COMPONENT
You will acquire:
• cooking and culinary skills
• experience in an operational kitchen on campus
and work in a productive capacity
• more than 500 hours of paid, industry work experience via
the supervised “Work Integrated Learning (WIL)” project
ENTRY CRITERIA
Education/Experience
• School leaver: Satisfactory completion of Year 12
secondary schooling, or equivalent overseas secondary
education (e.g. International Baccalaureate)
• Sound knowledge of basic mathematics, an operational
knowledge of computers, and effective communication skills
ENGLISH LANGUAGE REQUIREMENTS
To be eligible, you must have achieved:
• an overall IELTS (International English Language Testing
Service) (Academic Module) score of nothing below 6.0; or
• an internet-based TOEFL score of 70 with no section
score less than 18; or
• a computer-based TOEFL score of 197 with
an Essay Rating (ER) score of 4; or
• an Upper Intermediate level at VU’s English Language
Institute (ELI).
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K22
Le Cordon Bleu
Bachelor Degree in Culinary Management, Melbourne
BADC BBCU
Exit points for Culinary Management
2 Years
3 Years
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K
The Grand Diplôme Program, the core of Le Cordon
Bleu’s curriculum, is considered to be the most
intensive and comprehensive training in classic
French cuisine and pastry techniques available today.
• Le Cordon Bleu Diplôme de Cuisine
• Le Cordon Bleu Diplôme de Pâtisserie
• Le Cordon Bleu Grand Diplôme de Cuisine
et de Pâtisserie
• Advanced Diploma of Professional
Culinary Management
The Program offers many practical hours in teaching
kitchens, where each student, under the guidance
and supervision of a chef, independently prepares
several dishes from start to finish. Our focus on
mastering technical skills gives students the
confidence and knowledge to apply what they have
learned to
any style of cuisine. By working with some of the
finest chefs in the world, students are personally
encouraged as they move through the course levels
to develop their own creativity and artistic expression.
LE CORDON BLEU TRAINING
Professionals, amateurs and gastronomic enthusiasts
come to Le Cordon Bleu for a superior culinary
education. All instruction is given by master chefs.
Most of them have earned numerous awards and
distinctions throughout their careers and have judged
in culinary competitions.
At Le Cordon Bleu, students at all levels learn
from the chefs’ expertise, experience and personal
interpretation of the culinary arts. The unrivalled
Le Cordon Bleu teaching methodology combines
demonstrations followed by hands-on practical classes.
Le Cordon Bleu Sydney Culinary Arts
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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.
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K24
Le Cordon Bleu
Classic Cycle Program
Le Cordon Bleu Chefs teach contemporary culinary
techniques incorporating the newest trends in gastronomy.
The Le Cordon Bleu Classic Cycle teaches students to
progressively discover and ultimately master the basics
of French Cuisine and Pâtisserie in a complete and systematic
manner. There are two different but complementary cycles:
the Cuisine Cycle and the Pâtisserie Cycle.
Over fifteen months, combined with six months Industry
Placement, students advance through Basic, Intermediate
and Superior levels in Cuisine or Pâtisserie. These are
progressively structured courses that provide Le Cordon Bleu
students with the skills they need to apply French culinary
techniques to any cuisine.
• The Le Cordon Bleu Diplôme de Cuisine is awarded
to students who have successfully completed the Basic,
Intermediate and Superior Cuisine courses.
• The Le Cordon Bleu Diplôme de Pâtisserie is awarded
to students who have successfully completed the Basic,
Intermediate and Superior Pâtisserie courses.
• The prestigious Le Cordon Bleu Grand Diplôme is awarded
after successful completion of all six courses.
DELIVERY
• Each course comprises 9 weeks of study.
• Basic, Intermediate and Superior Cuisine and Pâtisserie
are conducted over three days per week.
• Practical classes are delivered over six hours comprising
2.5 hours of lecturer demonstration and 3.5 hours of student
practical. Workplace-related topics will be delivered in 1–2 hour
teaching sessions. Theory is integrated throughout the course.
INDUSTRY PLACEMENT
Le Cordon Bleu offers an innovative and comprehensive
industry readiness program equipping students with lifelong
career management tools required to compete and succeed
within today’s job market.
During this industry readiness program, the Professional
Industry Placement team facilitate a range of exciting
opportunities for placement so students can meet the
academic requirements of their program. Students also learn
to apply a range of tools to assist in securing their placement.
COMBINATIONS
Students may combine a Cuisine course with a Pâtisserie course
during the same term if prerequisite studies have been completed.
COURSE DATES
Le Cordon Bleu offers four starting dates per year: in January,
April, July and October.
ENTRY REQUIREMENTS
School leaver: Satisfactory completion of Year 11 is required
or equivalent interstate/overseas secondary education.
Age: Applicants must be 18 years of age by the time
the course commences.
International entry: Overseas students are required to have achieved
a minimum level of English proficiency to IELTS (Intensive
English Language Testing System) 5.5 with no Band Score
below 5 for entry into the culinary program.
The focus of the Professional Culinary Management Program
or the Diplôme Avancé de Gestion Culinaire is specifically
geared to the international culinary industry.
This innovative Le Cordon Bleu two-years-and-three-months
culinary Advanced Diploma offers comprehensive training
in either Cuisine or Pâtisserie or both. Underpinned with
12 months of academic studies in the fundamentals of
front-line management this course is considered a world
leader in culinary education.
The Professional Culinary Management Program
builds on successful completion of the Le Cordon Bleu
Diplôme Program / Certificate III in Hospitality (Commercial
Cookery) or Certificate III in Hospitality (Pâtisserie).
DELIVERY
The delivery of the Classic Cycle Program and the 18-month
Culinary Management Program is conducted over 3–4 days per week.
ASSESSMENT METHODS
Assessment methods are varied, involving a combination
of practical and theory examinations, classroom and written
homework activities. Assessment is competency based and
incorporates simulated off-the-job training.
CAMPUS
Le Cordon Bleu Sydney Culinary Arts Institute is located within
the Ryde Campus of the Northern Sydney Institute of TAFE.
PROGRAM DURATION
Le Cordon Bleu 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
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 25
Le Cordon Bleu
Professional Culinary Management Program
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K26
These courses comprise comprehensive introduction
to the culinary arts. From the use of culinary equipment
to the planning and execution of elaborate dishes, the
courses provide students with the fundamental culinary
skills, underpinned with the Australian award modules.
Le Cordon Bleu Basic Cuisine
COURSE CODE: SIT10307
CERTIFICATE I IN HOSPITALITY (KITCHEN OPERATIONS)
CRICOS CODE: 066658A
The Basic Cuisine program (Certificate I) opens the door
to the adventures of French cuisine. From day one, students
begin to master the basic skills: from how to hold a knife
properly, to how to peel vegetables or how to truss a chicken.
As the term progresses, techniques are layered on one another,
and become more complex. Demonstrations become more
menu-oriented, incorporating such elements as organisation,
preparation, balance and timing. Students also learn how
to use and integrate condiments, herbs and spices into their
recipes producing a variety of flavours which complement
the dishes prepared.
As a solid grounding in basic cuisine, this program
is for beginners and experienced students alike.
FRENCH STUDY MODULES
The aim of this program is to provide an introduction
to French Cuisine.
• French culinary terms and definitions
• The use and care of cookery equipment
• Working in a safe and hygienic manner
• Food preparation and mise en place
• Work organisation and planning
• Introduction to French Cuisine
• French classical cooking techniques
• Variations of cooking methods
• Fonds de Cuisine – foundation sauces production
• Commodities – receiving and storage
Australian qualification units of competency:
SITHCCC001A Organise and prepare food
SITHCCC002A Present food
SITHCCC005A Use basic methods of cookery
SITHCCC004A Clean and maintain kitchen premises
SITHCCC003A Receive and store kitchen supplies
SITXOHS002A Follow workplace hygiene procedures
SITXOHS001A Follow health, safety and security procedures
SITXCOM001A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment
SITHIND001A Develop and update hospitality industry knowledge
Le Cordon Bleu
Diplôme de Cuisine
Basic Cuisine
Advance Diploma inHospitality
Certificate IV in Cuisine
SuperiorCuisine
Intermediate Cuisine
CUISINE – 3 Months Study
CUISINE – 3 Months Study
CUISINE – 3 Months Study
CUISINE – 6 Months Industry Placement
CUISINE – 6 Months Study
CUISINE – 6 Months Study
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 27
Le Cordon Bleu Intermediate Cuisine
COURSE CODE: SIT20307
CERTIFICATE II IN HOSPITALITY (KITCHEN OPERATIONS)
CRICOS CODE: 066659M
The Intermediate Cuisine (Certificate II) program introduces
students to classic French regional dishes through which they
will apply the techniques introduced in the Basic level program.
Through practice and repetition, students begin to perform
tasks more easily and instinctively.
Intermediate Cuisine emphasises the importance of mise
en place: understanding, organisation and production.
Demonstrations highlight various kinds of presentations
from platter to plate.
Prerequisite: Basic Cuisine
FRENCH STUDY MODULES
Emphasis is placed on the importance of:
• Mise en place, organisation and workflow planning
in the preparation and service of meals
• Classical French stocks, glazes, basic and advanced sauces and soups
• Hors d’oeuvre, canapés, salads and appetizers
• Vegetables, eggs and farinaceous cooking techniques and menu items
• French Pastries and cakes
• Prepare and cook simple hot and cold desserts
• Career preparation and workplace communication
Australian qualification units of competency:
SITHCCC008A Prepare stock, sauces and soups
SITHCCC006A Prepare appetisers and salads
SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC013A Prepare hot and cold desserts
SITHCCC014A Prepare pastry, cakes and yeast goods
SITXFSA001A Implement food safety procedures
Le Cordon Bleu Superior Cuisine
COURSE CODE: SIT30807
CERTIFICATE III IN HOSPITALITY (COMMERCIAL COOKERY)
CRICOS CODE: 066660G
In the Superior Cuisine (Certificate III) program, which
culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine
Diploma), students learn about the current evolution of French
cuisine. Full menus, demonstrated by the chefs, are inspired
by trends from today’s top kitchens. Some recipes are original;
others are contemporary interpretations of the classics.
The ingredients are richer and more refined: exposing the students
to working with such items as foie gras, truffles and lobster.
Now well-versed in French culinary skills, students are
encouraged in Superior Cuisine to be more creative in both
taste and presentation.
Prerequisite: Intermediate Cuisine
FRENCH STUDY MODULES
Develop a creative approach in the preparation and service of
French classical and contemporary cuisine as served on today’s
menus:
• Meat, poultry and game preparations and cookery techniques,
dish presentation and finishes
• Seafood preparations and cookery techniques, dish presentation
and finishes
• Cheese knowledge and uses
• Menu trends and market application including food costing
• Desserts à l’assiette
• Preparation of foods for dietary, allergies and cultural requirements
• Seasonal and market influences in cuisine
• Classical and contemporary menus
• Modern approach to plate design and presentation
to restaurant standards
• Organize and prepare mise en place for a restaurant situation in a team
• Presentation and service requirements of the finished menu
• Teamwork
• Career preparation and workplace communication
Australian qualification units of competency:
SITHCCC010A Select, prepare and cook poultry
SITHFAB009A Provide responsible service of alcohol
SITHCCC012A Select, prepare and cook meat
SITHCCC011A Select, prepare and cook seafood
SITHCCC021A Handle and serve cheese
*SITHCCC027A Prepare, cook and serve food for food service
SITHCCC016A Develop cost-effective menus
SITHCCC029A Prepare foods according to dietary and culturalneeds
SITXCCS002A Provide quality customer service
SITXCOM003A Deal with conflict situations
HLTFA301B Apply first aid
SITXHRM001A Coach others in job skills
SITHCCC028A Prepare, cook and serve food for menus
Industry Placement – 6 months
*Students gain valuable experience preparing and serving members
of the dining public attending the onsite Ambassador Restaurant.
“Studying at Le Cordon Bleu is
to cook and mix traditional and
modern recipes to experience
the best in the world. It’s creating,
it’s knowing and it makes
"art de la cuisine" accessible
to everyone. The modern
infrastructure of Le Cordon Bleu
and being taught by some of
the best chefs in the world, just
reaffirm the status of the best
cooking school in the world.
Barbara Akemi Kestring, Brazil
Studying Intermediate Cuisine
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K28
This is a vigorous and exciting course allowing students
to master the techniques of classic Pâtisserie while being
introduced to all aspects of the kitchen.
The student progressively learns to prepare a wide selection
of cakes served in restaurants, Pâtisserie shops and tearooms
– through to classic and contemporary French desserts,
advanced techniques in chocolate and sugarwork.
Le Cordon Bleu
Diplôme de Pâtisserie
Basic Pâtisserie
Advance Diploma inHospitality
Certificate IV in Pâtisserie
SuperiorPâtisserie
Intermediate Pâtisserie
PÂTISSERIE – 3 Months Study
PÂTISSERIE – 3 Months Study
PÂTISSERIE – 3 Months Study
PÂTISSERIE – 6 Months Industry Placement
PÂTISSERIE – 6 Months Study
PÂTISSERIE – 6 Months Study
Le Cordon Bleu Basic Pâtisserie
COURSE CODE: SIT10307
CERTIFICATE I IN HOSPITALITY (KITCHEN OPERATIONS)
CRICOS CODE: 066658A
The main ingredients in French Pâtisserie are flour, butter, eggs
and ‘savoir-faire!’ By learning their various combinations, properties
and applications, you will learn how to make various types
of Pâtisserie like pâte sablée, pâte feuilletée and choux pastry.
Basic Pâtisserie (Certificate I) is designed to give students
a strong basic foundation from which to build their skills and
knowledge within the hospitality industry. This exciting course
introduces the various combinations, properties and
applications of Pâtisserie as students progressively learn to
prepare a wide selection of cakes, desserts and pastries. The
demonstrations and practical sessions will lead you through
step-by-step.
FRENCH STUDY MODULES
Introduction to classic cooking techniques as applied
to Pâtisserie:
• French culinary terms and definitions
• The use and care of cookery equipment
• Working in a safe and hygienic manner
• Food preparation and mise en place
• Work organization and planning
• French classical cooking techniques
• Commodities – receiving and storage
• Basic French pastry terms
• Basic decoration
• Introduction to chocolate
• Introduction to bread and yeast dough’s
• Introduction to desserts
• French Pâtisserie – introduction to a variety of cakes and pastries
• Basic dough’s and fillings – short pastry, choux pastry, puff pastry;various creams
Australian qualification units of competency:
SITHCCC001A Organise and prepare food
SITHCCC002A Present food
SITHCCC005A Use basic methods of cookery
SITHCCC004A Clean and maintain kitchen premises
SITHCCC003A Receive and store kitchen supplies
SITXOHS002A Follow workplace hygiene procedures
SITXOHS001A Follow health, safety and security procedures
SITXCOM001A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 29
SITHIND001A Develop and update hospitality industry knowledge
Le Cordon Bleu Intermediate Pâtisserie
COURSE CODE: SIT20307
CERTIFICATE II IN HOSPITALITY (KITCHEN OPERATIONS)
CRICOS CODE: 066659M
Like the Intermediate Cuisine program, Intermediate Pâtisserie
is based on practice and repetition. As students begin to
master important techniques, such as making a sponge cake
or a Bavarian Cream cake, their proficiency will allow them to
focus on the decoration and presentation of their cakes.
Students will also be introduced to the basics of chocolate
making,
such as tempering and dipping, using caramel and nougatine,
and preparing restaurant-style desserts.
As well, students are assisted by the chefs to develop artistic
skills necessary to prepare and decorate a variety of French
desserts and pastries.
Prerequisite: Basic Pâtisserie
FRENCH STUDY MODULES
The focus will be refining and developing those skills
previously learned.
• Artistic and decorative skills
• Ice cream and sorbet
• Introduction to bread making
• Mastering Bavarian creams and mousses
• Classical and contemporary desserts
• Classical and contemporary presentations
• Variations on restaurant hot and cold plated desserts
• French Pastries and cakes
• Career preparation and workplace communications
Australian qualification units of competency:
SITHCCC013A Prepare hot and cold desserts
SITHCCC014A Prepare pastry, cakes and yeast goods
SITXFSA001A Implement food safety procedures
SITHPAT006A Present desserts
SITXCOM003A Deal with conflict
Le Cordon Bleu Superior Pâtisserie
COURSE CODE: SIT31107
CERTIFICATE III IN HOSPITALITY (PÂTISSERIE)
CRICOS CODE: 066662E
The Superior Pâtisserie program culminates in Le Diplôme
de Pâtisserie Le Cordon Bleu. It combines all the knowledge,
techniques and artistic skills of the Basic and Intermediate
levels, and encourages students to personalise their work.
Demonstrations, practical sessions and workshops help
students gain a thorough understanding of the principles
involved in each of these components with a strong focus
on developing advanced levels of artistic and creative work.
Prerequisite: Intermediate Pâtisserie
FRENCH STUDY MODULES
This will be reflected in the superior level of Pâtisserie
items produced, including:
• Variety of classic pastries and cakes
• Sweet yeast products
• Advanced gateaux and tortes
• Desserts for dietary requirements
• Boulangerie – bread products – advanced
• Afternoon Tea menus
• Preparation and service of espresso coffee
• Application of menu presentation
• Modern approach to plate design and presentation to restaurant standards
• Presentation and service requirements of the finished menu
• Organize and prepare mise en place for a restaurant situation in a team
• Teamwork
• Career preparation and workplace communications
• Petit four classic and contemporary chocolate box
• Presentation of petit fours
Australian qualification units of competency:
SITHPAT004A Prepare bakery products for Pâtisseries
SITHPAT001A Prepare and produce pastries
SITHPAT002A Prepare and produce cakes
SITHPAT003A Prepare and produce yeast goods
SITHPAT009A Prepare desserts to meet special dietary requirements
SITHCCC027A Prepare, cook and serve food for food service
SITXHRM001A Coach others in job skills
SITHPAT005A Prepare and present gateaux, torten and cakes
SITHCCC029A Prepare foods according to dietary and cultural
needs
SITHPAT007A Prepare and display petits fours
SITHIND003A Provide and Co-ordinate hospitality service
“Justin says he has learned so much from the Le Cordon
Bleu Sydney pâtisserie chefs, all of whom he says are
wonderful role models and teachers.
Chia-Hao Yu (Justin), Taiwan
Studying Superior Patisserie
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K30
The focus of the Professional Culinary Management Program
is specifically geared to the international culinary industry.
This innovative Le Cordon Bleu two-years-and-three-months
program offers comprehensive training in either cuisine
or pâtisserie.
The Professional Culinary Management Program builds
on successful completion of the Le Cordon Bleu Diplôme
Program / Certificate III in Hospitality (Commercial Cookery)
or Certificate III in Hospitality (Pâtisserie).
Le Cordon Bleu Diplôme Avancé de Gestion Culinaire
COURSE CODE: SIT60307
ADVANCED DIPLOMA OF HOSPITALITY
CRICOS CODE 066664C
This course provides a learning pathway for formally qualified
chefs to acquire the fundamentals of restaurant operations
from the menu compilation perspective to supervisory or team
leadership role in a catering enterprise Le Cordon Bleu offers
this prestigious course in Cuisine and Pâtisserie.
Stage 1: Cuisine CERTIFICATE IV IN HOSPITALITY (COMMERCIAL COOKERY)
COURSE CODE: SIT40407
FRENCH STUDY MODULES
• Product origins; influences and regional cuisines
• Classical French and contemporary cuisines
• Classical French and contemporary patés and terrines, and buffet items
• Mastery of intricate French techniques and methods
• Mastery of decoration and presentation
• Seasonal and market influences in cuisine
• Managerial Finance 1
• Restaurant Systems Management 1
• Restaurant Operations and Law 1
Australian qualification units of competency:
SITHCCC015A Plan and prepare foods for buffets
SITHCCC024A Select, prepare and serve specialised cuisines
SITHCCC040A Design menus for market needs
SITHCCC026A Establish and maintain quality control of food
SITXINV002A Control and order stock
SITXFSA002A Develop and implement a food safety program
SITHCCC025A Monitor catering revenue and costs
SITXMGT001A Monitor work operations
SITXOHS004A Implement and monitor workplace health,
safety and security practices
SITXHRM005A Lead and manage people
SITXFIN003A Interpret financial information
SITXFIN004A Manage finances within a budget
SITXINV001A Receive and store stock
Le Cordon Bleu
Professional Culinary Management Program
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 31
Stage 1: Pâtisserie CERTIFICATE IV IN HOSPITALITY (PÂTISSERIE)
COURSE CODE: SIT40707
FRENCH STUDY MODULES
• Caramel and nougatine
• Advanced chocolate: hand tempering, dipping and moulding
• Petits fours and Marzipan – shaping, modeling and finishing
• Chocolate work – advanced techniques and showpieces
• Mastery of decoration and presentation
• Sugar work – techniques; cooking, colouring, pulling,
blowing and display showpieces
• Managerial Finance 1
• Restaurant Systems Management 1
• Restaurant Operations and Law 1
Australian qualification units of competency:
SITHCCC022A Prepare chocolate and chocolate confectionary
SITHPAT008A Prepare and model marzipan
SITHPAT010A Prepare and display sugar work
SITHPAT011A Plan, prepare and display sweet buffet showpieces
SITHPAT012A Plan pâtisserie operations
SITHCCC026A Establish and maintain quality control of food
SITXINV002A Control and order stock
SITXFSA002A Develop and implement a food safety program
SITHCCC025A Monitor catering revenue and costs
SITXMGT001A Monitor work operations
SITXOHS004A Implement and monitor workplace health,
safety and security practices
SITXHRM005A Lead and manage people
SITXFIN003A Interpret financial information
SITXFIN004A Manage finances within a budget
SITXINV001A Receive and store stock
SITXCCC002A Provide quality customer service
SITXMPR005A Develop and manage marketing strategies
SITHCCC016A Develop cost effective menus
Stage 2: Cuisine and PatisserieADVANCED DIPLOMA OF HOSPITALITY
COURSE CODE: SIT60307
This intensive program is suited to those seeking to further
advance their career in professional culinary management,
and ultimately perform in executive culinary positions.
FRENCH STUDY MODULES
• Managerial Finance 2
• Restaurant Systems Management 2
• Restaurant Operations and Law 2
• Human Resources Management for a Restaurant Business
• Marketing for Restaurant Managers
• Restaurant Business planning
Australian qualification units of competency:
SITXOHS005A Establish and maintain an OHS system
SITXHRM002A Recruit, select and induct staff
SITXHRM003A Roster staff
SITXMGT002A Develop and implement operational plans
SITXFIN005A Prepare and monitor budgets
SITXGLC001A Develop and update legal knowledge
required for business compliance
SITXMGT006A Establish and conduct business relationships
SITXHRM007A Manage workplace diversity
SITXHRM006A Monitor staff performance
SITXCCS003A Manage quality customer service
SITXFIN007A Manage physical assets
SITXFIN008A Manage financial operations
SITXMGT004A Develop and implement a business plan
SITXMPR005A Develop and manage marketing strategies
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K32
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 33
Beyond our Classic Cycle Program, Le Cordon Bleu also
offers courses for those with limited timetables. Each of our
international schools offers a menu of options that can appeal
to professionals and enthusiasts of all levels and interests.
Whether you are an advanced gourmand, an experienced
professional or a passionate beginner, Le Cordon Bleu
has something to suit you.
EVENING DEMONSTRATIONS
Conclude a busy day by attending a demonstration given
by one of our Master chefs. Relax with the smells and sounds
of a full menu being prepared and make your way home with
the taste still on your palate and the recipes in your hands
to recreate at your leisure for friends and family.
WORKSHOPS
These hands-on classes take you directly into one of our
specially equipped kitchens where participants work step
by step with one of our master chefs. Subjects covered in
workshops will vary from school to school but may include:
Viennoiseries, Chocolates, Tartes, Foie Gras, Vegetarian,
Sauces and Bread baking. Experience our time-tested
teaching methodology through demonstration followed by
hands-on practical. Start the day by watching one of Master
Chefs prepare a full menu or a selection of pastries.
Afterwards,
you will prepare one of the recipes under the supervision
of the chef. All ingredients and equipment are provided and
you are free to take home your day’s work to share with friends
and family.
MARKET TOUR AND DEMONSTRATION
Visit a local market with one of our chefs and learn about the
changing produce of the seasons. You will discover the secrets
of selecting the highest quality fruits and vegetables, as well
as learning the best ways to take advantage of their flavours
in your kitchen. The tour will be followed by a demonstration
by the chef using fresh seasonal ingredients from the market.
TRADITIONAL BREAD BAKING AND VIENNOISERIE
Learn the secrets of crusty baguettes and rich sweet breads!
The course immerses you in the warm, floury world of the
baker. Learn the techniques and traditional processes
for making fresh breads and rolls found in typical French
boulangeries. The chef will show you the proper use of fresh
yeast, the different types and qualities of flour and the various
stages of bread-making. Finish the day by sampling your
day’s work fresh from the oven!
FRENCH REGIONAL COOKING
Explore the rich traditions of the different regions of France
from the comfort of our specially equipped demonstration
rooms. Each day commences with the demonstration of a
menu featuring traditional dishes from different regions of
France such as Provence, Alsace, Burgundy and Normandy.
After a tasting and discussion, participants will join the
chef in one of our kitchens to prepare one of the dishes
themselves! The chef will guide you from the proper use
Le Cordon Bleu International
Gourmet / Specialised Programs
of your tools to the final presentation on the plate.
CATERING
Designed for the professional and enthusiast alike, this
program introduces participants to the practical and culinary
aspects of catering focusing specifically on buffet preparation.
This intensive course consists of demonstration and practical
classes, workshops as well as special presentations on
decoration and service. The course concludes with the actual
presentation of a full buffet for friends and families as well
as VIP guests from the industry. The length of the course
will vary from location to location.
MARRIAGE OF WINE AND FOOD
This very practical investigation of a complex subject is designed
to help participants understand the process of choosing
appropriate wines for their personal or professional purposes.
Pairing wine and food successfully requires knowledge of
both subjects, as well as awareness of the impact on pairing
of flavours, textures, tastes and temperature.
CORDON VERT: VEGETARIAN CUISINE
A series of demonstrations and hands on practical sessions
with a Le Cordon Bleu Chef using a variety of quality ingredients
showcasing the innovative use of vegetable cuisine within
a contemporary menu.
Watch a Master Le Cordon Bleu Chef prepare a series
of innovative vegetarian dishes using both traditional and
contemporary techniques. Then join our Chef in the kitchen
in a hands on session preparing a series of vegetarian dishes
and accompaniments.
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K34
BEYOND THE CLASS ROOM
Le Cordon Bleu also offers an exciting range of courses
designed for the amateur culinary enthusiast, you will be sure
to find something that entertains your taste buds!
Culinary Cuisine classes include, Thai; North African, Middle
Eastern, Italian, European, Indian and South American as well as:
• Fish & Shellfish Cookery
• Poultry & Feathered Game
• Aesthetics of Food & Wine
• Food & Wine Philosophy
• Barista
• Innovative Desserts
• Decorative Chocolate work
TEMPTING PUBLICATIONS
Le Cordon Bleu has collaborated to produce a number of
acclaimed publications that have been recognised worldwide with
editions in over 17 languages. These include LE CORDON BLEU
Cuisine Foundations, LE CORDON BLEU At Home, LE CORDON
BLEU Complete Cooking Techniques, LE CORDON BLEU Complete
Dessert Techniques, LE CORDON BLEU Kitchen Essentials,
LE CORDON BLEU Wine Essentials, as well as the multi-volume
LE CORDON BLEU Home
Collection Series. Most notably,
Le Cordon Bleu produced a
cookbook in Braille, Cuisineran
sans voir avec LE CORDON
BLEU in association with the
Valentin Haüy Association in
France and Le Bon Mangeur
in association with the French
Heart Association.
CULINARY PRODUCTS
Le Cordon Bleu also offers an array of products that include
culinary tools and accessories, uniforms, videos and tableware.
Our products have received recognition and awards for their
excellence such as from the National Association of the Specialty
Foods Trade (USA).
BLENDING RESOURCES
Now in its second century of culinary excellence, Le Cordon
Bleu has become an active and vital member of the international
business and culinary communities. We are continuing to
diversify our products and services with an emphasis on
innovation in culinary education and training – worldwide!
We are proud to have privileged relationships with several
distinguished partners. Le Cordon Bleu has partnered with
Wüsthof“, the premier knife manufacturer, to bring to you
a line of innovatively designed knives with the Wüsthof“
stamp of excellence.
DELECTABLE PROMOTIONS
Le Cordon Bleu is involved in well over 30 culinary festivals
and promotions worldwide each year. We collaborate with
various professional organisations such as ICCA/IMEX, NAFST,
the International Association of Culinary Professionals, the
Canadian Federation of Chefs and Cooks and the Confrérie
de la Chaîne des Rôtisseurs, to advance our mutual goal of
promoting excellence in the culinary and hospitality industries.
Visit the Le Cordon Bleu International website
for gourmet courses timetable – www.cordonbleu.edu
Le Cordon Bleu International
Gourmet / Specialised Programs
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K
EN
GL
ISH
LA
NG
UA
GE
PR
OV
IDE
RS
ENGLISH LANGUAGE PROVIDERS, ADELAIDE
CELUSA/SAIBT
Centre for English Language at the University of South Australia
Room B5–01, City East Campus
North Tce, Adelaide, 500
Phone: 08 8302 1555
Fax: 08 8302 1557
http://www.unisa.edu.au/celusa
ELSA
English Language School of Australia
42 Angas St, Adelaide, SA 500
Phone: 08 8217 3251
Fax: 08 8232 7432
www.elsa.sa.edu.au
Eynesbury College
16–20 Coglin St, Adelaide, SA, 500
Phone: 08 8216 9000
Fax: 08 8216 9099
http://www.eynesburyinternational.sa.edu.au
SACE
South Australian College of English
Level 1, 47 Waymouth St, Adelaide, SA 500
Phone: 08 8410 5222
Fax: 08 8410 5661
http://southaustralia.collegeofenglish.com.au
FOUNDATION PROGRAMS, ADELAIDE
EIBT
Eynesbury Institute of Business & Technology
16–20 Coglin St, Adelaide, SA 5000
Phone: 08 8216 9000
Fax: 08 8216 9099
http://www.eibt.sa.edu.au
SAIBT
South Australian Institute of Business and Technology
Room B5–01, City East Campus, SA 5000
North Tce, Adelaide
Phone: 08 8302 1555
Fax: 08 8302 1557
http://www.saibt.sa.edu.au
ENGLISH LANGUAGE PROVIDERS, SYDNEY
Embassy CES
61–65 Oxford St, Darlinghurst, Sydney, NSW, 2000
Phone: 02 9291 9375
Fax: 02 9267 0531
http://www.embassyces.com
Kaplan – City
98–104 Goulburn St, Sydney, NSW, 2000
Phone: 02 8268 4900
Fax: 02 9283 9055
http://www.kaplaninternational.com
Kaplan – Manly
22 Darley Rd, Manly, NSW, 2095
Phone: 02 9976 2422
Fax: 02 9976 2433
http://www.kaplaninternational.com
SELC
Sydney English Language Centre
19–23 Hollywood Ave, Bondi Junction, Sydney, NSW, 2022
Phone: 02 8305 5600
Fax: 02 9389 6977
http://selc.com.au
Universal English College
Level 12, 222 Pitt St, Sydney, NSW, 2000
Phone: 02 9283 1088
Fax: 02 9283 1760
http://www.uec.edu.au
ENGLISH LANGUAGE PROVIDERS, OTHER
Kaplan
Level 1, 379 Queen St, Brisbane, QLD, 4000
Phone: 07 3220 1011
Fax: 07 3220 1113
http://www.kaplaninternational.com
Kaplan
130 McLeod St, Cairns, QLD, 4870
Phone: 07 4031 3466
Fax: 07 4031 3464
http://www.kaplaninternational.com
Kaplan
1325 Hay St, West Perth, WA, 6005
Phone: 08 9322 4136
Fax: 08 9481 7838
http://www.kaplaninternational.com
VICTORIA UNIVERSITY PROGRAM
English Language Institute
Victoria University
Phone: 03 9919 1175
http://www.vu.edu.au/international-students/english-language-
studies
Note: Students who wish to study the program we run with
Victoria University must study at English Language Institute.
English Language Providers
and Foundation Programs
35
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K36
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2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K
LIV
ING
IN A
DE
LA
IDE
, SY
DN
EY
& M
EL
BO
UR
NE
37
Adelaide is an ideal city in which to study the art of hospitality.
It enjoys a national reputation for its State’s fine wines and celebrates
a strong food culture, reflecting many of the world’s great cuisines.
South Australia has a Mediterranean climate with cool, wetwinters: 10˚C to 15˚C, and warm, dry summers: 25˚C to 35˚C. The warmer months – from about September through to April –allow an easy lifestyle among friendly people.
The city is affordable, convenient, clean and green, with a slower
pace than Australia’s other larger capitals, which makes it easier
and safer to get around.
ADELAIDE – THE CITY
Adelaide is a small city surrounded by park lands, one of the few
in the world that can truly be described as a ‘city within a park’.
Its cinemas, theatres, art, music and food reflect the multicultural
mix of people living here – from every corner of the globe.
ADELAIDE – AND SURROUNDS
The city is sited on the banks of the River Torrens, which flows west
across the Adelaide Plains to the sea. One of Adelaide’s great features
is its long coastline with clean sandy beaches only 30 minutes from
the city centre. Ideal for swimming and sailing – or just enjoying
a day in the sun.
TRAVEL FROM THE AIRPORT
Adelaide Airport is eight kilometres from the centre of the city,
a 15-minute drive. It services regional, domestic and international
travellers in one building.
Taxis, shuttle buses, chauffeur driven cars and limousines all
provide a service to and from the Adelaide Airport. Some people
may like to book a shuttle bus or a taxi, however you may prefer
to be picked up by a limousine. You can view the options available,
make enquiries and bookings under “Airport Pick-up” on the
Accommodations link our website.
ACCOMMODATION
There is no residential arrangement for Adelaide’s bachelor and master
degree programs; however, there are many choices of places to stay.
Student Accommodation
Adelaide offers serviced student accommodation which
can provide a secure safe and friendly environment.
In most student accommodations places the following
facilities are provided:
• Self-contained apartments
• Share or single apartments
• Internet or wireless facilities
• 24 hour security
• Kitchens
• Laundry facilities
• Transport information to help you settle in to Adelaide
• Games room
• Student common room
• Outdoor area
Information and bookings for the following Student
Accommodation properties can be found on our website:
• Student Living Australia • Regency International House
• UniLodge @ Metro Adelaide • Unihouse Rundle Mall
• UV Apartments • Adelaide Regent Apartments
• Bradford Lodge • Elm Tree Lodge
• Highgate Lodge • Lincoln College
Homestay
Homestay can provide you with an opportunity to live with an
Australian family. It’s an excellent way be introduced to Australian
culture and an ideal opportunity to speak English in everyday situations
to develop your language skills faster. Most host families live within
20 minutes' public transport travelling time to the city or college.
Accommodation costs about AUD$250 to AUD$280 per week for
full board (furnished room). Breakfast and dinner are provided
seven days a week, but lunch is only provided on Saturdays and
Sundays. Some host families also provide airport pick-up.
Many international students find that the best accommodation
on arrival in Australia is a 4 week stay with a Homestay provider.
During this period students can look for more permanent rental
accommodation. Some students choose to use Homestay on a long
term basis however there is no obligation for a student to stay
on past the 4 weeks.
Homestay facilities include:
• Bedroom with wardrobe, desk and bed.
• Negotiated use of kitchen facilities.
• Shared use of bathroom, laundry.
• Negotiated use of telecommunications.
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
Grange
Henley Beach
West Beach ADELAIDECBD
AdelaideAirport
Le Cordon Bleu
UniSAUniversity of Adelaide
CELUSA & SAIBT
15 minutes from CBD
ADELAIDESYDNEY
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K38
Private Accommodation
Houses, Apartments and Townhouses
Other choices include renting a house or unit or flat. Costs vary
depending on size, quality and proximity to the city. Renting usually
requires that you sign a six or twelve-month contract and you
will usually be required to pay one month’s rent in advance
as well as pay a refundable deposit (a bond).
One of the common websites listing rental properties is
www.realestate.com.au.
It may be challenging to secure an independent rental property
before arriving in Adelaide. We advise that if students want to rent
a flat or rooms to wait until they get to Adelaide before committing
to a rental property.
WHICH CAMPUS?
Many international students like to live in or near the city centre
because of its free city transport, central food market, Chinatown,
cinemas and shopping malls. However, the Regency Campus is
only 30 minutes from the city, using public transport.
Students whose studies are based in the city include those enrolled
for Le Cordon Bleu’s English Language, Foundation, Stage 5 Bachelor
of Business, and Masters programs.
Their campus is at either the University of Adelaide or the
University of South Australia’s City West or City East sites.
All other Le Cordon Bleu programs (and stages) are offered
at the Regency Park campus only 30 minutes from the city,
using public transport.
OVERSEAS STUDENT HEALTH COVER
All international students are required to pay for health insurance
during their stay in Australia. The Overseas Student Health Cover
(OSHC) plan assists in the payment of any medical and hospital care
from the date of arrival until the end of the stay as a student in
Australia.
OSHC pays 85 per cent of the fee for each consultation with a medical
practitioner (including specialists), or X-rays and pathology services.
The following costs for 2011 are provided as a general guide:
• Per Student A$315.00 per year approx.
• Per Family A$748.00 per year approx.
STUDENT SUPPORT SERVICES
The Le Cordon Bleu Student Services and Admissions units
are responsible for ensuring the provision of the highest level
of personalised service and coordinates enquiries, admissions,
enrolments, orientation and alumni activities.
Le Cordon Bleu’s services include:
• Information about student visas and accommodation.
• An Orientation Program – a comprehensive induction program
providing information on banking, medical, shopping, transport,
cultural adjustment and campus tours; meeting with other
international students; and familiarisation with the course.
• Information about Overseas Student Health Cover.
• Assistance about English language tuition.
• Assistance in obtaining an employment placement.
Campus Support Services
To enrich your time with Le Cordon Bleu, and to support your
success in study, each of our educational partners provides
excellent amenities and support services.
They include:
• Academic and personal counselling.
• Learning support – language programs for people
for whom English is a second language.
• Accommodation assistance.
There is also a Learning Resource Centre, an extensive library with
database research facilities; a bookshop (at the University of SA
campus); a career adviser; and a Health Care Centre, with doctors
on campus (Regency Park campus only).
Other features include:
• Student clubs and a Student Association.
• A cafeteria.
• Electronic banking facilities (ATM).
• Disability support.
BANKING
Banking hours are generally 9.30am to 4pm, Monday to Thursday,
and 9.30am to 5pm Friday. Some banks offer extended hours and
some are open on Saturday mornings. Travellers’ cheques are
widely accepted, as are major credit cards VISA, Mastercard and
(to a lesser extent) AMEX and Diners Card. Most banks will change
foreign currency to Australian dollars.
COST OF LIVING
Adelaide is an affordable city to live in compared to most other
Australian cities. For a single student in shared rental
accommodation, the following guide shows the average basic
weekly living costs but does not include additional textbooks.
Rent A$100.00
Bills (Electricity, gas etc) A$28.00
Food A$87.00
Transport A$15.00
Clothes, entertainment A$40.00
Phone calls, postage A$25.00
Unexpected costs A$20.00
Total A$290.00
(Approximately $AUD15,000 per year)
WORKING IN AUSTRALIA
Under current visa regulations, students residing temporarily in
Australia under a student visa are permitted to work up to 20 hours
per week. For information please visit www.immi.gov.au/students.
FUN ACTIVITIES
To help make your stay in Adelaide a memorable one, Le Cordon
Bleu offers new students a range of activities, including:
• An orientation bus tour of the picturesque Adelaide Hills,
including lunch.
• A course commencement ceremony which includes
a formal ceremony, drinks and canapés.
• Participation in student representative meetings.
• Movie nights, a farm visit to see Australian animals,
go-karting, ten-pin bowling, group dinners and a sports night.
At the completion of your Adelaide studies, you’ll be invited to
participate in a black-tie graduation ceremony dinner and formal
ceremony.
Living and Studying in
Adelaide, South Australia
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 39
Sydney, known as the 'Harbour City', is built beside one of the
most beautiful natural waterways in the world. It's often referred
to as Australia's international gateway. Recognised as a global
city with a world class restaurant scene it's also one of the most
multicultural cities, reflecting its role as a major destination
for immigrants to Australia.
If you wish to master the culinary arts or study a Bachelor
of Business in International Restaurant Management and work
in world's best pâtisseries and restaurants, this is an ideal city
in which to study.
CITY OF LANDMARKS
Sydney is notable for its beaches and twin landmarks – the Sydney
Opera House and the Harbour Bridge. The metropolitan area is
surrounded by national parks, and the harbour features many bays
and inlets filled with pleasure boats and yachts.
Summer day temperatures range from 18˚C to 32˚C. Winter,
between June and August, has a day temperature range from
8˚C to 18˚C. Rainfall is usually spread evenly through the year.
THE LE CORDON BLEU SYDNEY INSTITUTE
Studies occur at the Institute, located in North Ryde, a leafy suburb
17 kilometres north of the Sydney central business district. It is part
of the region of Lower North Shore, whose main streets feature
modern al fresco style dining with streetside cafes and restaurants
lining the footpaths.
Northern Sydney Institute – Ryde College
Le Cordon Bleu Sydney Institute
Building A, 250 Blaxland Road, Ryde NSW 2112
T +61 2 8878 3100
F +61 2 8878 3199
Email: [email protected].
Website: www.lecordonbleu.com.au.
Student Services enquiries: [email protected]
All admissions and course enquiries are managed through
Le Cordon Bleu's corporate office in Adelaide, South Australia.
Admissions – Le Cordon Bleu, Adelaide
Days Road, Regency Park SA 5010
T +61 8 8348 3000
F +61 8 8346 3755 Australia
Toll Free 1800 064 802
TRAVEL FROM THE AIRPORT
Taxis can take you quickly and safely directly to your
accommodation. Alternatively, there are buses and trains
travelling regularly to the city.
STUDENT SERVICES
Student services include an orientation program, accommodation
information, and assistance with transport, legal and visa issues.
The Student Services Office is the first contact point for students
on campus and can assist with counselling, medical and emergency
services. The Student Service Staff maintain student’s record
of attendance and academic records.
TRANSPORT
Sydney has a population of more than four million people. However,
it's a remarkably easy city to move around in. An excellent train, bus
and ferry service covers all points of the greater metropolitan area.
Living and Studying in
Sydney, New South Wales
SydneyAirport
SYDNEYCBD
NorthSydney
Chatswood Manly
Botany Bay
Coogee
BondiBeach
Maroubra
Sydn
ey H
arbo
ur
Le Cordon Bleu
30 minutes from CBD
ADELAIDESYDNEY
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K40
ACCOMMODATION
The hospitality management program is non-residential.
However, there are many accommodation options for students
studying at Le Cordon Bleu such as International Student
Residences, private rental, homestay and/or share accommodation.
If students require assistance, please contact the Le Cordon Bleu
Student Services Office for advice.
Telephone: +61 2 8878 3100
or Student Services: [email protected]
or www.lecordonbleu.com.au – look for the
'Accommodation in Sydney' link.
Homestay
Homestay can provide you with an opportunity to live with an
Australian family. It’s an excellent way to be introduced to Australian
culture and an ideal opportunity to speak English in everyday
situations to develop your language skills faster. Accommodation
costs about AUD$150 to AUD$200 per week for full board
(furnished room). Breakfast and dinner are provided seven days
a week, but lunch is only provided on Saturdays and Sundays.
Homestay facilities include:
• Bedroom with wardrobe, desk and bed.
• Negotiated use of kitchen facilities.
• Shared use of bathroom, laundry.
• Negotiated use of telecommunications.
You can also find and book to stay with a host family by contacting:
Meridien Homestay Services
Phone: 61 2 9958 6344
Email: [email protected]
Website: www.meridienhomestay.com
Other private rental or hostel accommodation options
Other choices include renting a house or unit or flat, or staying
in a hostel. Costs vary depending on size, quality and proximity to
the city. Renting usually requires that you sign a six or twelve
month contract and you will usually be required to pay one month's
rent in advance as well as pay a refundable deposit (a bond).
The common websites listing rental properties are
www.realestate.com.au
www.domain.com.au
It may be challenging to secure an independent rental property
before arriving in Sydney. Most people who want to rent a flat
or rooms wait until they get to Sydney before searching campus
notice boards or looking in newspaper advertisements.
The Student Services Office can provide advice and referral
assistance.
Student Services enquiries: [email protected]
OVERSEAS STUDENT HEALTH COVER
All international students are required to pay for health insurance
during their stay in Australia. The Overseas Student Health Cover
(OSHC) plan assists in the payment of any medical and hospital
care from the date of arrival until the end of the stay as a student
in Australia.
OSHC pays 85 per cent of the fee for each consultation with
a medical practitioner (including specialists), or X-rays and
pathology services.
COST OF LIVING
As a student you will need at least AUD$25,000 to cover basic
expenses in each year of study. However, you also should 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. The figures given do not include the costs of large
non-essential items such as household equipment or a car.
Rent A$150.00
Bills (Electricity, gas etc) A$50.00
Food A$100.00
Transport A$40.00
Clothes, entertainment A$60.00
Phone calls, postage A$40.00
Unexpected costs A$40.00
Total A$480.00
(Approximately $AUD25,028 per year)
BANKING
Banking hours are generally 9.30am to 4pm, Monday to Thursday,
and 9.30am to 5pm Friday. Some banks offer extended hours and
some are open on Saturday mornings.
Travellers' cheques are widely accepted, as are major credit cards
VISA, Mastercard and (to a lesser extent) AMEX and Diners Card.
Most banks will change foreign currency to Australian dollars.
FUN ACTIVITIES
To help you feel welcome, Le Cordon Bleu offers new students
a range of activities, including:
• An orientation program.
• Participation in student representative meetings.
At the completion of your Sydney studies, you'll be invited
to participate in a graduation ceremony.
Living and Studying in
Sydney, New South Wales
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 41
Melbourne is a modern multi-cultural city built around the shores
of beautiful Port Phillip Bay. With world-class facilities and
a reputation as the cultural and sporting capital of Australia,
Melbourne hosts many outstanding arts and cultural events.
Melbourne has a mild, temperate climate with four distinct
seasons which are very much part of the city’s character. Spring
through to autumn is a vibrant time for outdoor festivals, theatre
and cinemas, alfresco eating, swimming and other water sports.
Winter is the time for theatre, football, dining, conversation, open
fires and shopping for warmer clothes.
MELBOURNE – THE CITY
Home to a diverse population of 4 million people from more than
140 nations, Melbourne boasts many of Australia’s best restaurants
and cafés, and is a shopper’s paradise. In fact, Melbourne has over
3,000 restaurants with more than 70 individual styles of cuisine.
MELBOURNE – AND SURROUNDS
Melbourne is the capital of the state of Victoria, with daily flights
to major cities throughout Asia, the United States and Europe.
For the international visitor, Victoria is a delight to explore. It is the
home of heritage-listed forests, some of Australia’s top ski fields,
spectacular coastal regions, quiet country getaways and many
other attractions.
ACCOMMODATION
Students can stay either permanently or temporarily at one
of our two student accommodation residences. It is strongly
recommended that you apply in advance for rooms at these
residences. Application forms are available from the VU website
and can be faxed or emailed.
Both student residences have an extensive program of events
and activities to help you settle in Melbourne, with everything from
parties to information sessions and sporting competitions. And if
you need help you can speak with any member of the Residence
Life Team members, who are senior students trained to answer
any questions you might have and can direct you to VU services
if needed. The Student Village provides an excellent opportunity
to form friendships and offer a range of services which include
24-hour staff support, cable TV in lounges, evening security,
free parking and sporting/leisure activities.
For more information and booking enquiries, go to:
www.vu.edu.au/facilities -and-services /housing-services
Other private rental or hostel accommodation options
There are also many hotels, motels, youth hostels and backpacker
accommodations in Melbourne where you might like to stay
temporarily while looking for other accommodation.
Another option is to stay in a rented house, apartment or unit.
Rent is usually paid on a monthly basis and will vary depending
on the location, size and condition of the property. More information
on available rental properties in Melbourne can be found at:
www.realestate.com.au
www.domain.com.au
Living and Studying in
Melbourne, Victoria
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K42
OVERSEAS STUDENT HEALTH COVER
Overseas Student Health Cover (OSHC) has been designed to
reduce the costs of medical and hospital care for international
students while in Australia. It ensures that you can have access
to appropriate, affordable healthcare, and is compulsory for
all international students. Exceptions apply for Norwegian and
Swedish students.
STUDENT SUPPORT SERVICES
The Le Cordon Bleu Student Services and Admissions units
are responsible for ensuring the provision of the highest level
of personalised service and coordinates enquiries, admissions,
enrolments, orientation and alumni activities.
Le Cordon Bleu’s services include:
• Information about student visas and accommodation.
• An Orientation Program – a comprehensive induction program
providing information on safety banking, shopping, transport,
cultural adjustment and campus tours; meeting with other
international students; and familiarisation with the course.
• Information about Overseas Student Health Cover.
• Assistance about English language tuition.
• Assistance in obtaining an employment placement.
Campus Support Services
To enrich your time with Le Cordon Bleu, and to support your
success in study our partner VU provides excellent amenities
and support services.
They include:
• Advice and Counselling.
• Accommodation assistance.
• Library, Computer Labs and wireless internet access
• Book Shop with online purchasing
• Student clubs and a Student Association.
• International Student Support
• Health Advisor
• A Cafeteria.
• Electronic banking facilities (ATM).
• Disability support.
BANKING
Banking hours are generally 9.30am to 4pm, Monday to Thursday,
and 9.30am to 5pm Friday. Some banks offer extended hours and
some are open on Saturday mornings. Travellers’ cheques are
widely accepted, as are major credit cards VISA, Mastercard and
(to a lesser extent) AMEX and Diners Card. Most banks will change
foreign currency to Australian dollars.
COST OF LIVINGCost of Living Estimates Per Week
Rent / Accommodation fees A$120.00***
Food and beverages A$80.00
Public transport A$25.30**
Personal health, chemist, haircut A$15.00
Hobbies, sport, entertainment A$60.00
Mobile phone A$40.00
Unexpected costs A$40.00
Estimated annual living costs A$380.30
(Approximately $AUD19,829.00 per year)
* ESTIMATED MINIMUM ANNUAL LIVING COSTS ARE FOR 2010 ONLY. AMOUNTS ARE SUBJECT TO CHANGE IN 2011.
** Based on zone 1 monthly met ticket within Melbourne’s public transport system.
*** Utilities (gas, electricity, phone, water) are included in this fee.
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.
Living and Studying in
Melbourne, Victoria
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K
IND
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In most programs (Adelaide and Sydney) students
undertake work experience as part of their
qualification with Le Cordon Bleu partner hospitality
organisations across Australia and, in some cases
overseas. The work experience program is completed
over a 6 month period, working in world class hotels,
resorts, kitchens, restaurants and convention centres.
In Adelaide students study either Professional
Experience (Bachelor) or Hospitality Industry
Experience (Masters) and in Sydney, students
undertake Industry Placement.
The work experience program gives students
a broad exposure to the Hospitality Industry, often
allowing them to work in positions within the Food
& Beverage/ Kitchens and/or Rooms Division
departments. The work experience program allows
students to apply the skills and knowledge acquired
at Le Cordon Bleu into the working environment,
further developing their understanding of the Hospitality
Industry. It is hoped that during the six months students
will become aware of the exciting opportunities that the
Hospitality Industry has to offer as well as the many
challenges faced by the industry throughout the world.
Also, it gives students the opportunity to travel to
a destination that they may never experience again
and enjoy at new life style for 6 months.
The exciting and challenging process is facilitated
by the Professional Industry Placement department.
Opportunities are vast, from far North Queensland
where the majestic Great Barrier Reef draws tourists
from across the globe, to the regional Australian
destinations such as Uluru and Broome to cosmopolitan
city centres such as Arts Capital of Australia, Melbourne
or our largest and most vibrant city, Sydney while some
even head west to Perth, Western Australia.
The Professional Industry Placement Department
will work with each student individually to ensure they
get the most out of the work experience program.
The Professional Industry Placement team promote
a range of exciting opportunities and equip students
during the work experience program with a range
of tools to secure appropriate positions.
International work placement opportunities are also
available to students in Dubai, Canada, China, London,
Singapore, Thailand, USA and Scotland to name a few.
During the work experience program the students also
have the opportunity to start building their reputation
in the industry, create contacts and build their network,
learn where their strengths lie and start making
decisions about the career path they wish to take.
CAROL WEST
Director Human Resources, Shangri La Marina Cairns
Our managers totally support LCB students as an integral
part of our organisational structure, and as such, they
are absolutely dedicated to the development and success
of LCB students. Their placement experiences will
be rich, varied and valuable, and they will immediately
experience the Shangri-La family sense of welcome and
belonging, that all our people enjoy – the corner stone
for our genuine hospitality (which defines Shangri-La.)
Our placement experience is second to none... and we
look forward to continuing to offer it to LCB students
in the future.
CATHERINE MURDOCH
Manager Talent Management, InterContinental Hotels Group
We are proud to play a role in the career development
and building the capabilities of the hospitality industry’s
future leaders.
SUZY HORI
Assistant Manager – Human Resources,
Four Seasons Hotel Sydney
Four Seasons Hotel Sydney is proud to be associated
with Le Cordon Bleu. At Four Seasons, we pride
ourselves on our talented, service-driven, standards-
focused employees. Le Cordon Bleu understands
our organisation, attracts students of a caliber
we look for, and trains them to industry standard.
BRENDAN TOOMEY
Regional Director Human Resources,
Hilton Hotels Australasia
Hilton Hotels of Australia are proud supporters
of Le Cordon Bleu. The practical training the students
receive provides an excellent basis for an ongoing
career in the hospitality industry. We look forward to
continuing a long and mutually productive relationship
with the college.
Industry Placement
43
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K44
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2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 45
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.
“Whilst Sydney, home of the
Le Cordon Bleu Sydney Culinary
Arts School provides students
with ample work placement
opportunities in this city of some
of the worlds best kitchens.
Le Cordon Bleu is truly an international school – whether you
are enrolling in the Le Cordon Bleu Bachelor of Business degree,
Masters program or the Culinary Arts you’ll be joining a truly global
family and an increasing network for great opportunities.
The international reputation of Le Cordon Bleu attracts students
from around Australia and countries as diverse as Korea, Taiwan,
United States, France, Ireland, UK, India, Canada, Philippines,
Japan, Indonesia, Brunei, South America, Middle East, Thailand...
Le Cordon Bleu alumni today have become chefs at prestigious
establishments, pastry shop ownders, restaurant and hotel
managers, and leaders in the world of gastronomy and hospitality.
Our growing network of alumni provides inspiration to all our
current and future students.
Le Cordon Bleu has welcomed many well-known personalities
like Julia Child, Jacques Chirac, Dustin Hoffman and his family,
Nancy Silverton, Natalie Dupree, the Bromberg Brothers, Allen
Susser, James Peterson, Lydia Shire, Giada De Laurentis, Gaston
Acurio, Ronald Regan, Larena Velazquez, Ming Tsai and Kathleen
Flinn – among others.
JULIE & JULIA
Julie Powell, a secretary approaching her thirties decided to take
a sabbatical year to make 524 recipes in 365 days from Julia Child’s
book Mastering the Art of French Cooking. Julie Powell’s culinary
project which originally was a blog became the book Julie & Julia.
Julie Powell presents Julia Child as a model for the new generations
of chefs and culinary amateurs.
Top: Meryl Streep & Nora Ephron with their Honorary Diploma
from Le Cordon Bleu.
Above: Meryl Streep and Stanley Tucci with Le Cordon Bleu students.
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K46
SALARIES INDICATION
(Salaries in Australian Dollars)
MANAGEMENT
General Manager $150,000 – $250,000
Rooms Division $70,000 – $95,000
Financial Controller $75,000 – $110,000
Conference Sales Manager $60,000 – $85,000
Banquet Manager $42,000 – $70,000
Human Resource Manager $57,000 – $92,000
Front Office Manager $40,000 – $70,000
Executive Housekeeping $35,000 – $80,000
Catering Manager $45,000 – $65,000
Food and Beverage Director $60,000 – $100,000
Assistant Food &
Beverage Manager $37,000 – $62,000
Restaurant Operations Manager $40,000 – $75,000
Sales & Marketing Director $62,000 – $105,000
Maitre D’Hotel $38,000 – $62,000
Duty Manager $35,000 – $45,000
CULINARY
Executive Chef $65,000 – $120,000 /$200,000
Sous Chef $45,000 – $55,000 / $85,000
Chef de Partie $35,000 – $37,000 / $45,000
Junior Sous $43,000+
Catering Coordinator $35,000 – $38,000 / $45,000
Executive Level $38,000 – $42,000 / $60,000
Food Stylist $45,000 – $55,000
OTHER CAREER POSITIONS AVAILABLE:
SALES AND MARKETING
Sales Director
Director of Sales and Marketing
Sales and Marketing Coordinator/Administrator
Sales and Marketing Manager
Key Account Manager
Group/Area Sales and Marketing Manager
Vice President/President Sales and Marketing
FINANCE
Trainee Manager
Cost Control
Accounts Receivable/Payable Clarke
Night Auditor
Hotel Accountant
Director of Finance
General Manager
HUMAN RESOURCE
MANAGEMENT
Rostering Supervisor
Human Resources Coordinator
Recruitment Manager
Training Manager
Human Resources Manager
Director of Human Resources
RESORT MANAGEMENT
Senior Receptionist
Front Office Supervisor
Assistant Entertainment Director
Facilities Manager
Resident Manager
General Manager
FRONT OFFICE /
ROOMS DIVISION
Senior Receptionist
Front Office Supervisor
Assistant Front Office Manager
Front Office Manager
Rooms Division Manager
Executive Assistant Manager
General Manager
Night Manager
Reservations Manager
Front Office Manager
BANQUETING
Assistant Banqueting Manager
Catering Manager
Public Relations & Sales Director
Food & Beverage Manager
Resident Manager
Assistant General Manager
General Manager
EVENT CO-ORDINATION
Corporate Hospitality Supervisor
Functions Manager
Events Coordinator
Venue Manager
Convention and Events
Public Relations & Sales Director
Sales Manager
General Manager
FOOD & BEVERAGE
Outlet Supervisor
Sommelier
Restaurant Manager
Assistant Food & Beverage Manager
Food & Beverage Manager
Director Food & Beverage Operations
Assistant General Manager
General Manager
SPECIALIST SECTORS
Restaurant Consultant
Food & Beverage Business Consultant
Food & Drink Importer/Exporter
Wine Specialist
Food & Wine Marketer
Research Specialist
Career
Pathway Options
As a graduate you will have earned a recognition that will differentiate
you from the rest in a demanding and ever-changing industry.
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K 47
Admission Procedures
1 APPLICATION
Application forms must be completed and submitted to Le Cordon Bleu Australia
with the following documentation:
• High School Certificate/Diploma OR equivalent qualification (certified copies only)
• Academic transcripts (certified copies only)
• Letter of Completion from Tertiary Institution/University (certified copies only)
• Subject curriculum documentation (if requesting Recognition of Prior Learning or Course Credits for subjects previously completed)
• English Language proficiency result (IELTS preferred) if English is not the students first language.
• Evidence of work experience – Evidence must be provided in the form of a letter from employer(s) stating dates of employment, positions
held, duties undertaken, and number of hours worked.
• Curriculum Vitae (Masters’ applicants only)
• Photocopy of Passport details
2 ASSESSMENT AND AVAILABILITY
Upon receipt of the completed application form and supporting documentation, Le Cordon Bleu assesses the application to determine
if all entry requirements have been met and ensures availability of places in the course(s) chosen.
3 LETTER OF OFFER (LOO)
If the application is successful, Le Cordon Bleu issues a “Letter of Offer” for a place in the nominated course. The initial policy regarding
“Recognition of Prior Learning” and Course Credits is also stated in the “Letter of Offer”.
The “Letter of Offer” pack emailed to each applicant or education agent includes:
• Acceptance of Offer Form
• LCBA Fees, Refunds & Conditions Policy – please read carefully.
• Partner Information (packaged offers only)
• Course, Fee and initial payment details
• Admissions Acceptance Procedure
• Recognition of Prior Learning and Course Credit policy, plus application form (if applicable)
• Tool Kit Content details (Culinary students only)
4 PRIOR TO ACCEPTANCE
Overseas students from Country level assessment areas 3 & 4 (including India and China) intending to accept the offer must, prior to
acceptance, submit to the Australian Embassy/ High Commissioner in their country the “Letter of Offer” and a completed Application
for Pre Visa Assessment Form.
For information on Visas please visit www.immi.gov.au or contact your education agent.
5 ACCEPTANCE OF OFFER & FIRST PAYMENT*
Acceptance of Offer implies total acceptance of LCBA Fees, Refunds and Conditions policy.
To accept the offer all students must complete the Acceptance of Offer Form and return it to LCBA. Payment of first semester tuition fees,
compulsory Overseas Student Health Cover and AUD$250 Administration Fee, per Letter of Offer, must be paid now (proof of payment to
accompany the Acceptance of Offer).
6 COE & ECOE
After receipt of Acceptance of Offer and related fees, Le Cordon Bleu Australia issues a Confirmation of Enrolment Pack (COE) including
electronic Confirmation of Enrolment (eCOE) certificate.
7 APPLICATIONS FOR VISA
Overseas students must submit the eCOE certificate to the Australian Embassy/High Commission in their country, accompanied by an
Application Form for a temporary student visa – form 157A. Information on Australian student visas and application forms can be obtained
from the following website: www.immi.gov.au
8 TRAVEL ARRANGEMENT
After obtaining their Australian Student Visa, students may book and pay for flights to Australia. Students should arrange to arrive in Australia
at least 2 days before program commencement.
*PAYMENT DETAILS – IMPORTANT
Quote Student ID
When paying by telegraphic or electronic funds transfer (EFT), please inform bank staff to enter, as a quoted reference, your Student ID number(located at top of LOO). This enables LCBA to speedily verify your payment and issue a respective COE pack.
Copy Bank Receipt
When making any deposit into the Le Cordon Bleu bank account, please fax or email a copy of the bank receipt to the LCBA office. This aids in prompt processing of payment and respective issue of COE pack.
Fax No: 61 8 8346 3755 Email: ([email protected]) Postal: Le Cordon Bleu, Days Road, Regency Park, South Australia, 5010, Australia
Cheques/Bank DraftsPlease make payable in Australian Dollars to: LE CORDON BLEU AUSTRALIA – ESOS TRUST ACCOUNTand send to: Le Cordon Bleu Australia Pty Ltd., Days Road, Regency Park, South Australia, 5010, Australia
EFT & Telegraphic Transfers
Account Name: Le Cordon Bleu Australia – Esos Trust Account Swift Code: WPACAU2SAccount No: 224-645 Bank Name: Westpac Banking CorporationBank Address: 2 King William Street, Adelaide, South Australia, 5000 Branch No: 035–000
Credit Card payments by Visa, Mastercard & American Express are accepted. However payments by American Express will incur a 3% surcharge.
2011 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M VIC: 00124K48 FULL APPLICATION FORM ENCLOSED AS INSERT
FEES, REFUNDS & CONDITIONS POLICY
International students policies and proceduresare governed under the ESOS framework –http://aei.dest.gov.au/AEI/ESOS/QuickInfo/ESOS_FrameWork_pdf.pdf
1) This agreement, and the availability ofcomplaints and appeals processes, does notremove the right of the student to take actionunder Australia’s consumer protection laws.
FEES
2) A non-refundable $250 Administration fee willbe charged when a student formally accepts anoffer from Le Cordon Bleu. The Administrationfee will be paid at the same time a student paystheir first installment of tuition fees.
3) Invoiced tuition fees must be paid to LeCordon Bleu Australia Pty Ltd and proof ofreceipt of payment must be confirmed before a Confirmation of Enrolment can be issued.
4) Le Cordon Bleu Australia Pty Ltd is entitled to accept all tuition payments. However, shouldthe intake be unavailable to the student afterpayment has been received, every reasonableeffort will be made to accommodate the studentin the next available intake.
5) New students must pay the full amount of allinvoiced tuition fees in cleared funds not lessthan 8 weeks prior to the commencement of theprogram. (see ww.lecordonbleu.com.au)
6) ) Re-enrolling/continuing students must paythe full amount of all invoiced tuition fees incleared funds 6 weeks prior to course/subjectcommencement.
7) Le Cordon Bleu Australia Pty Ltd reserves the right to review fees at any time.
8) Any change in tuition fees will be advised in writing to current students and applicants, and will appear in all public, promotional andmarketing materials, at least 3 months prior tothe commencement of the study period to whichthey apply.
9) The new fees will apply to all payments duefrom the published effective date.
10) Tuition fees and supplementary fees will beitemised on all invoices and in the application form.
11) Where a student is required to repeat acourse due to receiving a fail grade on the first or second attempt, the student will be requiredto re-enrol and pay the current applicable tuitionfee nominated for that course, on eachoccasion.(see www.lecordonbleu.com.au)
12) Where a student is required to repeatProfessional Experience because he or shereceived a fail grade on the previous attempt, a fee of $2,400 will be charged.
13) ) Where a student receives a not-yet-competent grade for a unit of competency, onwritten request the student may be reassessed.Each reassessment will incur a fee of $500. (see www.lecordonbleu.com.au)
14) After issuance of an original AcademicTranscript, Statement of Attainment orParchment on completion of a program or partthereof, all additional requests will incur acharge of AUD$20 per Academic Transcript orStatement of Attainment, and AUD$40 for eachadditional Le Cordon Bleu Parchment.
15) If a Bachelor of Business student issuccessful in obtaining approval for a 12 monthcontinuous Professional Experience, the studentmust pay a 20% deposit for the followingacademic semester of study, payable six (6)weeks prior to undertaking the rescheduledindustry placement. (seewww.lecordonbleu.com.au)
16) In the case of a packaged offer of programs,a deposit of AUD$1000 will be required for theissuance of a COE for Bachelors and Masters
programs only.
FEE REDUCTION
17) Where course credit is granted any tuition feespaid for that course or courses shall be deductedfrom the next instalment of tuition fees.
LE CORDON BLEU AUSTRALIA PTY LTD DEFAULT
18) If a student is unable to complete a Le CordonBleu Australia program due to a default by LeCordon Bleu Australia Pty Ltd, being the failure to start the program on the agreed starting date,the program ceasing after it starts and before it is completed or because a sanction is imposedupon. Le Cordon Bleu Australia Pty Ltd underrelevant State or Federal legislation, the studentshall be entitled to a refund or an alternativecourse in accordance with the provisions of theNational Code of the Education Services forOverseas Students (ESOS) Act. Where a refund is required, the amount of the refund will be paidwithin two weeks of the date of the default.
STUDENT DEFAULT
19) Where a student is unable to commence a LeCordon Bleu Australia Pty Ltd program as aresult of a visa not being issued for whateverreason, a refund of fees or other compensationwill be made in accordance with the requirementsof the ESOS Act 2002, as amended and theNational Code 2007.
20) Where an applicant elects not to commencea Le Cordon Bleu Australia program and givesnotice in writing at least 28 days before thecommencement of the program, 85% of anytuition fees paid for courses not yet commenced,will be refunded. The applicant may elect to haveany paid tuition fees transferred to an alternativeLe Cordon Bleu Australia program if he or shehas an approved application for the alternativeprogram. If an applicant gives less than 28 daysnotice he or she will not be entitled to any refundor transfer of fees.
21) No refunds will be made where a student orapplicant fails to complete, withdraws from ordoes not commence a Le Cordon Bleu programas a result of a) a change to student visa status b)cancellation of the student visa or c) studentselects to transfer to a different provider after the student has commenced.
DEFERRING COMMENCEMENT
22(a) Where an applicant elects to defercommencement of a Le Cordon Bleu Australia PtyLtd program for which an Acceptance Of Offerform has been signed, any tuition fees or depositspaid will be held for up to 12 months from theoriginal commencement date, to be applied to thenew commencement date, on the condition thatthe written application to defer commencementhas been received from the applicant by Le CordonBleu Australia Pty Ltd not less than 28 days priorto the original commencement date.
22(b) Students electing to defer to later intakesmust do so in writing no less than 5 days prior tothe course commencement date. Studentsnotifying Le Cordon Bleu of their intent to defer toa later date less than 5 days prior to coursecommencement date will incur a $500 defermentfee.
23) Every reasonable effort will be made toaccommodate the applicant in a later course of his or her choice. If the fee for the course to be attended is greater than that of the courseoriginally selected, the applicant shall pay thebalance in cleared funds to Le Cordon BleuAustralia Pty Ltd within a designated time frame.
24) Once the 12 month period after defermentlapses the applicant would be required to re-applyto Le Cordon Bleu Pty Ltd.(see www.lecordonbleu.com.au)
PAYMENT
25) Any student refusing to pay fees after requestshave been made, in writing to the most recentaddress provided by the student, shall not receive
any form of award or recognition of coursesundertaken and shall be refused entry into classesuntil fees have been remitted to Le Cordon BleuAustralia Pty Ltd in full.
26) Le Cordon Bleu Australia Pty Ltd will also passon any fees incurred to collect outstanding monies.
APPLICATION & ENROLMENT CONDITIONS
27) Le Cordon Bleu Australia Pty Ltd reservesthe right at its absolute discretion to reject,suspend or cancel any application or enrolment,and it shall be under no obligation whatsoeverto give reasons for its decision. Le Cordon BleuAustralia can, as part of the applicationprocess, interview students who have appliedfor Le Cordon Bleu courses.
28) ) All students are bound to comply with theconditions stated in the Le Cordon Bleu AustraliaStudent Handbook which are subject to changefrom time to time. (see www.lecordonbleu.com.au)
29) ) The Professional Industry Placement teamwill facilitate a range of opportunities for placementso that students can meet the academic requirementsof their program. Professional experience willinform the students of these opportunities at theappropriate time during their studies. Studentsneed to comply with the terms and conditions setby the Professional Industry Placementdepartment to ensure that they can apply for thefacilitated positions. The terms and conditionsfor Professional Experience /Industry Placementare subject to change from time to time and areavailable on our website at www.lecordonbleu.com.auunder our policies and procedures section. Theterms and conditions will also be provided inwriting at the commencement of the program and anychanges to the eligibility criteria will be advisedin writing throughout the program and will applyfrom the effective date. The Professional IndustryPlacement team will assist all students with arange of strategies and processes to ensure studentsare able to secure positions so they cancomplete the required industry placementsemester.
30) The student is obliged to notify Le CordonBleu Australia Pty Ltd of any change of addresswhile enrolled in a course.
31) Le Cordon Bleu Australia Pty Ltd shall beunder no liability whatsoever to any student forany loss or damage, sustained at or upon theSchool’s premises however caused, and whetherin respect of any negligent act or omission by Le Cordon Bleu Australia Pty Ltd, its employees,agents or servants or otherwise.
32) Le Cordon Bleu Australia Pty Ltd shall beunder no liability whatsoever to any student forany loss or damage, suffered by reason of thefailure of Le Cordon Bleu Australia Pty Ltd, itsemployees, agents or servants to notify thestudent of any risk or danger of which they hadno prior knowledge nor ought reasonably to havehad such knowledge.
33) Le Cordon Bleu Australia Pty Ltd reservesthe right in its absolute discretion to review andalter the organisation and/or structure of theprogram at any time in accordance with itsgovernance structures.
34) If any material alteration is made before thecommencement of a program, Le Cordon BleuAustralia Pty Ltd will make all reasonable effortsto notify any applicant so affected.
35) It is a condition of enrolment and responsibilityof the student to ensure they hold appropriatemedical insurance cover.
36) Le Cordon Bleu Australia Pty Ltd reserves theright and liberty to use promotional work taken inthe form of photography, films or reproductionsfor the purpose of advertising, photography andpublicity – either wholly or in part, in any manneror form whatsoever and in any medium, eitherseparately or in conjunction with otherphotographs, films or reproductions thereof.
37) No student shall be entitled to use thenames “Le Cordon Bleu” or “Le Cordon Bleu deParis”under any circumstances or at any time orin any place whatsoever, whether before, during
Le Cordon Bleu
International Addresses
Le Cordon Bleu Paris
8 Rue Léon Delhomme
75015 Paris, France
T : +33 (0)1 53 68 22 50
F : +33(0)1 48 56 03 96
Le Cordon Bleu London
114 Marylebone Lane
London, W1U 2HH, U.K.
T : +44 207 935 3503
F : +44 207 935 7621
Le Cordon Bleu Madrid
Universidad Francisco de Vitoria
Ctra. Pozuelo-Majadahonda
Km. 1,800
Pozuelo de Alarcón, 28223
Madrid, Spain
T : +34 91 351 03 03
F : +34 91 351 15 55
Le Cordon Bleu Amsterdam
Herengracht 314
1016 CD Amsterdam
The Netherlands
T : +31 20 627 87 25
F : +31 20 620 34 91
Le Cordon Bleu Ottawa
453 Laurier Avenue East
Ottawa, Ontario, K1N 6R4, Canada
T : +1 613 236 CHEF(2433)
Toll free +1-888-289-6302
F : +1 613 236 2460
Restaurant line +1 613 236 2499
Le Cordon Bleu Tokyo
Roob-1, 28-13 Sarugaku-Cho,
Daikanyama, Shibuya-Ku, Tokyo 150-0033,
Japan
T : +81 3 5489 0141
F : +81 3 5489 0145
Le Cordon Bleu Kobe
The 45th 6F, 45 Harima-machi, Chuo-Ku,
Kobe-shi, Hyogo 650-0036, Japan
T : +81 78 393 8221
F : +81 78 393 8222
Le Cordon Bleu Inc.
40 Enterprise Avenue
Secaucus, NJ 07094-2517 USA
T : +1 201 617 5221
F : +1 201 617 1914
Toll Free Number +1 800 457 CHEF (2433)
Le Cordon Bleu Australia
Days Road
Regency Park, South Australia, 5010
Australia
T: +61 8 8348 3000
F: +61 8 8346 3755
Le Cordon Bleu Sydney
250 Blaxland Road, Ryde
Sydney NSW 2112, Australia
T : +61 2 8878 3100
F : +61 2 8878 3199
Le Cordon Bleu Peru
Av. Nuñez de Balboa 530
Miraflores, Lima 18, Peru
T : +51 1 242 8222
F : +51 1 242 9209
Le Cordon Bleu Korea
53-12 Chungpa-dong 2Ka, Yongsan-Ku,
Seoul, 140 742 Korea
T : +82 2 719 69 61
F : +82 2 719 75 69
Le Cordon Bleu Liban
Rectorat B.P. 446
USEK University – Kaslik
Jounieh – Lebanon
T : +961 9640 664/665
F : +961 9642 333
Le Cordon Bleu Mexico
Universidad Anáhuac Norte
Av. Lomas Anahuac s/n., Lomas Anahuac
Mexico C.P. 52786, Mexico
T : +52 55 5627 0210 ext. 7132 / 7813
F : +52 55 5627 0210 ext.8724
Le Cordon Bleu Thailand
946 The Dusit Thani Building
Rama IV Road, Silom
Bangrak, Bangkok
10500 Thailand
Tel: +66 2 237 8877
Fax: +66 2 237 8878
www.cordonbleu.edu
e-mail: [email protected]
Paris London Madrid Amsterdam Ottawa Japan USA Australia Peru Korea Liban Mexico Thailand
Le Cordon Bleu Australia Days Road, Regency Park SA 5010
T +61 8 8348 3000 F +61 8 8346 3755
Australia Toll Free 1800 064 802
E [email protected] www.lecordonbleu.com.au
CRICOS Provider No: (SA) 01818E (NSW) 02380M (VIC) 00124K
Le Cordon Bleu Sydney Culinary Arts Institute Level 4, A Block
250 Blaxland Road,
Ryde, Sydney NSW 2112
T +61 2 8878 3100 F +61 2 8878 3199
E [email protected] www.lecordonbleu.com.au