DiplÔme AvancÉ de Gestion Culinaire (Cuisinier)

Certificate III in Hospitality (Commercial Cookery)

Course Code: SIT30807
CRICOS Code: 065422G
Price: $27,800 for 12 months

“Le Cordon Bleu has given me all the skills, knowledge and support that I would ever need to become successful. The lecturers at Le Cordon Bleu bring enthusiasm to each and every lesson they teach..” Joshua Covino - Student Professional Culinary Management Program

Fees & Application Form [ 114KB]

These courses offer a comprehensive introduction to the culinary arts. From the correct use of culinary equipment to the planning and execution of elaborate menus, the courses provide students with fundamental culinary skills.

Pâtisserie, Chef, Catering Manager, Food & Beverage Manager, Kitchen Operations Manager, Restaurateur

Stage 1.1

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

French Study Modules

This program introduces you to classical French cuisine.

• French culinary terms and definitions
  
• The use and care of cookery equipment
  
• 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 - Classical French stocks, glazes, basic and advanced sauces and soups
  
• Commodities – receiving and storage

Australian qualification units of competency

• SITHCCC001B Organise & prepare food
  
• SITHCCC002A Present food
  
• SITHCCC003B Receive & store kitchen supplies
  
• SITHCCC004B Clean & maintain kitchen premises
  
• SITHCCC005A Use basic methods of cookery
  
• SITHCCC008A Prepare stocks, sauces and soups
  
• SITXCOM001A Work with colleagues & customers
  
• SITXCOM002A Work in a socially diverse environment
  
• SITXOHS001B Follow health, safety & security procedures
  
• SITXOHS002A Follow workplace hygiene procedures

back to top

Stage 1.2

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

Prerequisite: Basic Cuisine or Stage 1.1

French Study Modules

As you progress, emphasis is placed on:

• Mise en place, organisation and workflow planning in the preparation and service of meals
  
• Hors d'oeuvre, canapés, salads and appetisers
  
• Vegetables, eggs and farinaceous cooking techniques and menu items
  
• French pastries and cakes
  
• Career preparation and workplace communication
  
• Teamwork
  
• French regional cooking

Australian qualification units of competency

• SITHCCC007A Prepare sandwiches
  
• SITHCCC006A Prepare appetisers & salads
  
• SITHCCC009A Prepare vegetables, fruit, eggs & farinaceous dishes
  
• SITHCCC010A Select, prepare & cook poultry
  
• SITXFSA001A Implement food safety procedures
  
• SITXCOM003A Deal with conflict situations
  
• SITXHRM001A Coach others in job skills
  
• SITHIND001B Develop & update hospitality industry knowledge
  
• SITHCCC014A Prepare pastries, cakes & yeast goods

back to top

Stage 1.3

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

Prerequisite: Intermediate Cuisine or Stage 1.2

French Study Modules

Develop a creative approach to the preparation and service of French classical and contemporary international cuisine menus.

• Meat, poultry and game preparations and cookery techniques
  
• Seafood preparations and cookery techniques
  
• Menu trends and market application including food costing
  
• Desserts à l'assiette
  
• Preparation of foods for dietary, allergy and cultural requirements
  
• Seasonal and market influences in cuisine
  
• Classical and contemporary menus
  
• Modern approaches to plate design and presentation to restaurant standards
  
• Presentation and service requirements of the finished menu
  
• Restaurant service

Australian qualification units of competency

• SITHCCC011A Select, prepare & cook seafood
  
• SITHCCC026A Establish & maintain quality control of food
  
• SITHCCC013A Prepare hot & cold desserts
  
• SITHCCC012A Select, prepare & cook meat
  
• SITHCCC016A Develop cost-effective menus
  
• SITHCCC029A Prepare foods according to dietary & cultural needs
  
• HLTFA301B Apply first aid
  
• SITXFSA002A Develop & implement a food safety program
  
• SITHCCC027A Prepare, cook & serve food for food service

**Students serve members of the dining public in the campus restaurant.

Stage 2 - Industry Placement

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

Australian qualification units of competency

• SITHCCC028A Prepare, cook & serve food for menus

back to top

The course commences in January and July.

The program is delivered over 5 days each week.

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

For International students to determine the acadmic entry requirements from a specific country please refer to the table of entry requirements [ 455KB]

Le Cordon Bleu's unrivalled teaching model combines demonstrations by expert chefs and pâtissiers with hands-on classes for students. Practical skills are supported by theoretical learning where students benefit from the knowledge of experienced hospitality industry chefs and managers.

Le Cordon Bleu's Adelaide programs are taught at the Regency Park campus of TAFE SA. The campus offers

• Superb training kitchens and restaurants
• State of the art demonstration kitchens
• A bakery, cheesemaking facility and micro-brewery
• Specialised food and wine subjects drawing on South Australia's prestigious winemaking traditions, and easy access to some of the country's best wine regions.

Assessment methods are varied and include a combination of practical and theory examinations, classroom activities, projects and industry events. The value of work-based learning is recognised by incorporating training and assessment into the Industry Placement component.

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

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

Students will be awarded the internationally recognised

• Diplôme Avancé de Gestion Culinaire
• as well as Certificate III in Hospitality (Pâtisserie)
  CRICOS CODE: 065423F | SIT31107
• and/or Certificate III in Hospitality (Commercial Cookery)
  CRICOS CODE: 065422G | SIT30807
• and the Advanced Diploma in Hospitality
  CRICOS CODE: 065425D | SIT60307

back to top

_{Le Cordon Bleu Australia Pty Ltd - All rights reserved -
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M
Le Cordon Bleu Australia courses are provided under the Tuition Assurance Scheme
(TAS): ACPET OSTAS(as per the compliance requirements of the ESOS Act) and
ACPET ASTAS (as per the compliance requirements of AQTF and the Higher Education Support Act 2003).}

_{Last Updated 20 May 2013}