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.

3


Le Cordon Bleu Course Structures


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

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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


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


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


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.


City West Campus North Terrace

Adelaide, South Australia, Australia 5006

www.business.unisa.edu.au/management/lecordonbleu


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.

2

1


YEAR 1

• Introduction to Global Hospitality Operations


• Financial Management

• Hospitality Marketing Management

• Strategic Principles



• 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


CRICOS COURSE CODE: 051378K

Comprises four courses over six months’ full-time

study. (One year part time)





GRADUATE DIPLOMA IN INTERNATIONAL


CRICOS COURSE CODE: 051377M

Comprises eight courses over one year of full-time

study or two years’ study part time.





• Strategic Principles



• 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.


• Le Cordon Bleu MBA –

International Hotel and Restaurant Management

• Le Cordon Bleu Masters in International

Hospitality Management

HOSPITALITY BUSINESS MASTERS PROGRAMS


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)


Adelaide, South Australia 5006

www.unisa.edu.au


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


BA

CH

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OR

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GR

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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


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



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.


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


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


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


1


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 5 6/12 Months Academic Study

2 3



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.




“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.

1


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.


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.




Le Cordon Bleu

Bachelor of Business (International Restaurant Management)

COURSE CODE: 060182C

AdvancedDiploma

Bachelor ofInternational

HotelManagement





STAGE 5 6/12 Months Academic Study

2 3



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



“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.


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


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)


Adelaide, South Australia 5006

www.unisa.edu.au


Le Cordon Bleu

Bachelor Degree Delivery Partners

NORTHERN SYDNEY INSTITUTE OF TAFE,

RYDE COLLEGE


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


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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


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


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).


Le Cordon Bleu

Bachelor Degree in Culinary Management, Melbourne

BADC BBCU

Exit points for Culinary Management

2 Years

3 Years


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.


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


Le Cordon Bleu

Professional Culinary Management Program


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)


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 – 6 Months Industry Placement




Le Cordon Bleu Intermediate Cuisine


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


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


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


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


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


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


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 – 6 Months Industry Placement



Le Cordon Bleu Basic Pâtisserie


CERTIFICATE I IN HOSPITALITY (KITCHEN OPERATIONS)


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.


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


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 Intermediate Pâtisserie


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


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


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


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


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


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


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


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)



• 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


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


Stage 1: Pâtisserie CERTIFICATE IV IN HOSPITALITY (PÂTISSERIE)



• 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





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


This intensive program is suited to those seeking to further

advance their career in professional culinary management,

and ultimately perform in executive culinary positions.





• Human Resources Management for a Restaurant Business

• Marketing for Restaurant Managers

• Restaurant Business planning


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


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.


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


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

[email protected]

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

[email protected]

www.elsa.sa.edu.au

Eynesbury College

16–20 Coglin St, Adelaide, SA, 500

Phone: 08 8216 9000

Fax: 08 8216 9099

[email protected]

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

[email protected]

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

[email protected]

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

[email protected]

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

[email protected]

http://www.embassyces.com

Kaplan – City

98–104 Goulburn St, Sydney, NSW, 2000

Phone: 02 8268 4900

Fax: 02 9283 9055

[email protected]

http://www.kaplaninternational.com

Kaplan – Manly

22 Darley Rd, Manly, NSW, 2095

Phone: 02 9976 2422

Fax: 02 9976 2433

[email protected]


SELC

Sydney English Language Centre

19–23 Hollywood Ave, Bondi Junction, Sydney, NSW, 2022

Phone: 02 8305 5600

Fax: 02 9389 6977

[email protected]

http://selc.com.au

Universal English College

Level 12, 222 Pitt St, Sydney, NSW, 2000

Phone: 02 9283 1088

Fax: 02 9283 1760

[email protected]

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

[email protected]


Kaplan

130 McLeod St, Cairns, QLD, 4870

Phone: 07 4031 3466

Fax: 07 4031 3464

[email protected]


Kaplan

1325 Hay St, West Perth, WA, 6005

Phone: 08 9322 4136

Fax: 08 9481 7838

[email protected]


VICTORIA UNIVERSITY PROGRAM

English Language Institute

Victoria University

Phone: 03 9919 1175

[email protected]

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


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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


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.


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.



are responsible for ensuring the provision of the highest level

of personalised service and coordinates enquiries, admissions,

enrolments, orientation and alumni activities.



• 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.


• 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.


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:


• A cafeteria.



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.


Adelaide, South Australia


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.


Sydney, New South Wales

SydneyAirport

SYDNEYCBD

NorthSydney

Chatswood Manly

Botany Bay

Coogee

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Sydn

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Le Cordon Bleu

30 minutes from CBD

ADELAIDESYDNEY


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]


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


Total A$480.00

(Approximately $AUD25,028 per year)

BANKING



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.


Sydney, New South Wales


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


Melbourne, Victoria



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.



are responsible for ensuring the provision of the highest level

of personalised service and coordinates enquiries, admissions,

enrolments, orientation and alumni activities.



• 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.


• 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.


• Library, Computer Labs and wireless internet access

• Book Shop with online purchasing


• International Student Support

• Health Advisor

• A Cafeteria.



BANKING



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


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.


Melbourne, Victoria


IND

US

TR

Y P

LA

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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


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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.


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.


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

[email protected]

Le Cordon Bleu London

114 Marylebone Lane

London, W1U 2HH, U.K.

T : +44 207 935 3503

F : +44 207 935 7621

[email protected]

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

[email protected]

Le Cordon Bleu Amsterdam

Herengracht 314

1016 CD Amsterdam

The Netherlands

T : +31 20 627 87 25

F : +31 20 620 34 91

[email protected]

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

[email protected]

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

[email protected]

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

[email protected]

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)

[email protected]

Le Cordon Bleu Australia

Days Road

Regency Park, South Australia, 5010

Australia

T: +61 8 8348 3000

F: +61 8 8346 3755

[email protected]

Le Cordon Bleu Sydney

250 Blaxland Road, Ryde

Sydney NSW 2112, Australia

T : +61 2 8878 3100

F : +61 2 8878 3199

[email protected]

Le Cordon Bleu Peru

Av. Nuñez de Balboa 530

Miraflores, Lima 18, Peru

T : +51 1 242 8222

F : +51 1 242 9209

[email protected]

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

[email protected]

Le Cordon Bleu Liban

Rectorat B.P. 446

USEK University – Kaslik

Jounieh – Lebanon

T : +961 9640 664/665

F : +961 9642 333

[email protected]

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

[email protected]

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

[email protected]

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

le cordon bleu - prospectus - 2011

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