Le Cordon Bleu Sydney
Professional Culinary Management Program

The focus of the Professional Culinary Management or the Le Cordon Bleu Diplôme Avançé de Gestion Culinaire is specifically geared to the international culinary industry. For those wishing to succeed within it, the knowledge and skills embedded in the Advanced Diploma complement the passion, drive and commitment required to reach the top professionally.

This innovative Le Cordon Bleu two years & three months (2.3 years) culinary management Advanced Diploma offers comprehensive training in either Cuisine or Pâtisserie. 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 Pâtisserie).

• Le Cordon Bleu Diplôme de Cuisine (Basic, Intermediate and Superior Cuisine)
• Le Cordon Bleu Diplôme de Pâtisserie (Basic, Intermediate and Superior Pâtisserie)
• Le Cordon Bleu Diplôme Avançé de Gestion Culinaire

» For more information regarding this program, please contact us

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Le Cordon Bleu Diplôme Avançé de Gestion Culinaire

Course Code: SIT60307
Advanced Diploma of Hospitality
CRICOS Code: 066664C
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Application Form
Program Information Brochure
Price: $49,500 for 2.3 years

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.

Pre-requisite: Le Cordon Bleu Diplôme / Certificate III in Hospitality (Commercial Cookery or Pâtisserie).

Stage 1 - Cuisine

Certificate IV in Hospitality (Commercial Cookery) – SIT40407

French Study Modules

• Product origins; influences and regional cuisines
• Classical French and contemporary cuisines
• Classical French and contemporary pates and terrines, and buffet items
• Mastery of intricate French techniques and methods
• Mastery of decoration and presentation
• Seasonal and market influences in cuisine

Menu Engineering
Design menus for market needs (SITHCCC040A)

Restaurant Control Systems
Monitor catering revenue and costs (SITHCCC025A)
Control and order stock (SITXINV002A)
Develop and implement a food safety program (SITXFSA002A)

Restaurant Financial Management 1
Interpret financial information (SITXFIN003A)
Manage finances within a budget (SITXFIN004A)

Restaurant Quality Systems
Establish and maintain quality control of food (SITHCCC026A)

Health and Safety Management
Implement and monitor workplace health, safety and security practices (SITXOHS004A)
Establish and maintain an OHS system – from stage 2 (SITXOHS005A)

Human Resource Management 1
Lead and manage people (SITXHRM005A)

Restaurant Management 1
Monitor work operations (SITXMGT001A)

Australian qualification units of competency:

• Plan and prepare foods for buffets (SITHCCC015A)
• Select and prepare and serve specialist cuisines (SITHCCC024A)
• Design menus for market needs (SITHCCC040A)
• Establish and maintain quality control of food (SITHCCC026A)
• Control and order stock (SITXINV002A)
• Develop and implement a food safety program (SITXFSA002A)
• Monitor catering revenue and costs (SITHCCC025A)
• Monitor work operations (SITXMGT001A)
• Implement and monitor workplace health, safety and security practices (SITXOHS004A)
• Lead and manage people (SITXHRM005A)
• Interpret financial information (SITXFIN003A)
• Manage finances within a budget (SITXFIN004A)

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Stage 1 - Pâtisserie

Certificate IV in Hospitality (Pâtisserie) – SIT40707

French Study Modules

• Savoury and sweet petit fours, classic and contemporary presentations'
• Caramel and nougatine
• Introduction to chocolate: hand tempering and dipping
• Petit Fours and Marzipan – shaping, modeling and finishing
• Chocolate work – advanced techniques
• Mastery of decoration and presentation
• Advanced hot and cold platted desserts
• Sugar work – techniques; cooking, colouring, pulling, blowing and display showpieces

Menu Engineering
Design menus for market needs (SITHCCC040A)

Restaurant Control Systems
Monitor catering revenue and costs (SITHCCC025A)
Control and order stock (SITXINV002A)
Develop and implement a food safety program (SITXFSA002A)

Restaurant Financial Management 1
Interpret financial information (SITXFIN003A)
Manage finances within a budget (SITXFIN004A)

Restaurant Quality Systems
Establish and maintain quality control of food (SITHCCC026A)

Health and Safety Management
Implement and monitor workplace health, safety and security practices (SITXOHS004A)
Establish and maintain an OHS system – from stage 2 (SITXOHS005A)

Human Resource Management 1
Lead and manage people (SITXHRM005A)

Restaurant Management 1
Monitor work operations (SITXMGT001A)

Australian qualification units of competency:

• Prepare chocolate and chocolate confectionary (SITHCCC022A)
• Prepare and display petit fours (SITHPAT007A)
• Prepare and model marzipan (SITHPAT008A)
• Prepare and display sugar work (SITHPAT010A)
• Plan, prepare and display sweet buffet showpieces (SITPAT011A)
• Plan patisserie operations (SITHPAT012A)
• Prepare and present gateaux, torten and cakes (SITHPAT005A)
• Present desserts (SITHPAT006A)
• Establish and maintain quality control of food (SITHCCC026A)
• Control and order stock (SITXINV002A)
• Develop and implement a food safety program (SITXFSA002A)
• Monitor catering revenue and costs (SITHCCC025A)
• Monitor work operations (SITXMGT001A)
• Implement and monitor workplace health, safety and security practices (SITXOHS004A)
• Lead and manage people (SITXHRM005A)
• Interpret financial information (SITXFIN003A)
• Manage finances within a budge (SITXFIN004A)

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Stage 2 – Cuisine and Pâtisserie

Diplôme Avançé de Gestion Culinaire

French Study Modules

Restaurant Financial Management 2
Manage financial operations (SITXFIN008A)
Prepare and monitor budgets (SITXFIN005A)

Restaurant Management 2
Manage physical assets (SITXFIN007A)

Business Law and Relationships
Develop and update legal knowledge required for business compliance (SITXGLC001A)
Establish and conduct business relationships (SITXMGT006A)

Human Resource Management 2
Manage workplace diversity (SITXHRM007A)
Monitor staff performance (SITXHRM006A)
Recruit, select and induct staff (SITXHRM002A)
Roster staff (SITXHRM003A)

Management
Develop and implement operational plans (SITXMGT002A)
Manage quality customer service (SITXCCS003A)

Business Marketing
Develop and manage marketing strategies (SITXMPR005A)

Business Planning
Develop and implement a business plan (SITXMGT004A)

Australian qualification units of competency:

• Establish and maintain an OHS system – see stage 1 (SITXOHS005A)
• Recruit, select and induct staff (SITXHRM002A)
• Roster staff (SITXHRM003A)
• Develop and implement operational plans (SITXMGT002A)
• Prepare and monitor budgets (SITXFIN005A)
• Develop and update legal knowledge required for business compliance (SITXGLC001A)
• Establish and conduct business relationships (SITXMGT006A)
• Manage workplace diversity (SITXHRM007A)
• Monitor staff performance (SITXHRM006A)
• Manage quality customer service (SITXCCS003A)
• Manage physical assets (SITXFIN007A)
• Manage financial operations (SITXFIN008A)
• Develop and implement a business plan (SITXMGT004A)
• Develop and manage marketing strategies (SITXMPR005A)

Entry Criteria

School leaver - Satisfactory completion of year 11 is required or equivalent interstate/overseas secondary education and a minimum C grading for ESL.

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 of IELTS (Intensive English Language Testing System) 5.5 with no Band Score below 5 or successful completion of the Le Cordon Bleu Advanced English Language program for entry into the culinary program.

» For International students to determine the acadmic entry requirements from a specific country please refer to the table of entry requirements for 2010 (PDF)

Enrolment Periods

Le Cordon Bleu offers four starting dates per year:
January – April – July – October.

Duration

Le Cordon Bleu Diplôme Avançé de Gestion Culinaire is taught over 12 months.

» For more information regarding this program, please contact us

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_{2010 Le Cordon Bleu Australia Pty Ltd - All rights reserved -
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M (VIC) 00124K
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 13 April 2010}