Diplôme de Cuisine

Program 1: BASIC CUISINE (3 Months)

Learn classical French culinary techniques underpinning modern international cuisine, master basic skills, and explore more complex techniques.

FRENCH CULINARY TOPICS

• French culinary terms and definitions
• Working in a safe and hygienic manner
• Food preparation and mise en place
• Introduction to French cuisine
• French classical cooking techniques
• Variations of cooking methods
• Fonds de Cuisine - foundation sauces production
• Commodities - receiving and storing
• Classical French stocks, glazes, basic and advanced sauces and soups

AUSTRALIAN UNITS OF COMPETENCY

• SITHCCC023 Use food preparation equipment (core) 
• SITHCCC027 Prepare dishes using basic methods of cookery (core)
• SITHCCC029 Prepare stocks, sauces and soups (core)
• SITXINV006 Receive, store and maintain stock (core)
• SITHKOP009 Clean kitchen premises and equipment (core)
• SITXFSA005 Use hygienic practices for food safety (core)
• SITXWHS005 Participate in safe work practices (core)
• SITHCCC025 Prepare and present sandwiches (elective)
• SITHCCC026 Package prepared food stuffs (elective)

Program 2: INTERMEDIATE CUISINE (3 Months)
PREREQUISITE: BASIC CUISINE QUALIFICATION

Discover classical French regional dishes, learn mise en place, and practise a range of presentation styles.

FRENCH CULINARY TOPICS

• 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’oeuvres, canapés, salads and appetisers
• Vegetables, eggs and farinaceous cooking techniques and menu items
• French pastries and cakes

AUSTRALIAN UNITS OF COMPETENCY

• SITHCCC028 Prepare appetisers and salads (core)
• SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes (core)
• SITHCCC031 Prepare vegetarian and vegan dishes (core)
• SITHCCC042 Prepare food to meet special dietary requirements (core)
• SITHCCC041 Produce cakes, pastries and breads (core)
• SITHPAT014 Produce yeast-based bakery products (elective)
• SITXFSA006 Participate in safe food handling practices (core)

Program 3: SUPERIOR CUISINE (3 Months)
PREREQUISITE: INTERMEDIATE CUISINE QUALIFICATION

Explore contemporary developments in French and international cuisine, identify modern menu trends, and re-interpret French classics.

FRENCH CULINARY TOPICS

• Meat, poultry and game preparations and cookery techniques, dish presentations and finishes
• Seafood preparations and cookery techniques, dish presentation and finishes
• 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

AUSTRALIAN UNITS OF COMPETENCY

• SITHCCC036 Prepare meat dishes (core)
• SITHCCC035 Prepare poultry dishes (core)
• SITHCCC037 Prepare seafood dishes (core)
• SITHPAT016 Produce desserts (core)
• SITXHRM007 Coach others in job skills (core)
• SITHKOP010 Plan and cost recipes (core)
• SITXCOM007 Show social and cultural sensitivity (elective)
• SITHCCC040 Prepare and serve cheese (elective)

Program 4:WORK INTEGRATED LEARNING (6 Months)

AUSTRALIAN UNITS OF COMPETENCY

• SITHCCC043 Work effectively as a cook (core)

By successfully completing this course you will receive a Diplôme de Cuisine and a SIT30821 Certificate III in Commercial Cookery.

This program is designed for students who wish to learn the fundamentals of French culinary techniques progressing through to more complex tasks as each course builds upon skills learnt.

Graduates will gain both the French qualification of a Diplôme de Cuisine as well as the Australian qualification of a SIT30821 Certificate III in Commercial Cookery.

Delivery methods include theory session, practical demonstration, practical workshop, and training restaurant service. Additionally, assessments for this course may include knowledge-based questions, direct observations, simulation, portfolio and third-party evidence.

You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.

Northern Sydney Institute, Ryde College 250 Blaxland Rd, Ryde NSW

This programme is also available to study in Adelaide, Brisbane and Melbourne