Le Cordon Bleu
Diplôme de Cuisine
These courses offer a comprehensive introduction to
the culinary arts. From the correct use of culinary
equipment to the planning and execution of elaborate
dishes, the courses provide students with fundamental
culinary skills, underpinned with Australian
qualification units.
Le Cordon Bleu Basic Cuisine
COURSE CODE: SIT10307
Certificate I in Hospitality (Kitchen Operations)
CRICOS CODE: 066658A
The Basic Cuisine program (Certificate I) opens the door to
the classic techniques of French cuisine that underpin modern
international cuisine practiced in many countries around the
world. From day one students begin to master the basic skills:
from how to hold a knife properly, to how to prepare vegetables or
truss a chicken. As the term progresses more complex techniques
are mastered. Demonstrations become more menu-oriented,
incorporating such elements as organisation, preparation, balance
and timing. Students learn how to use and integrate sauces, herbs
and spices into their recipes, producing a variety of flavours.
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
Classic 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
SITHCCC001B
SITHCCC002A
SITHCCC005A
SITHCCC004B
SITHCCC003A
SITXOHS002A
SITXOHS001B
SITXCOM001A
SITXCOM002A
SITHIND001B
Organise and prepare food
Present food
Use basic methods of cookery
Clean and maintain kitchen premises
Receive and store kitchen supplies
Follow workplace hygiene procedures
Follow health, safety and security procedures
Work with colleagues and customers
Work in a socially diverse environment
Develop and update hospitality industry knowledge
Le Cordon Bleu Diplôme - Cuisine (15 Months)
Basic
3 months
Certificate I
in Hospitality
(Kitchen Operations)
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Intermediate
3 months
Superior
3 months
Industry Placement
6 months
Certificate II in Hospitality (Kitchen Operations)
Certificate III in Hospitality (Commercial Cookery)
Le Cordon Bleu Intermediate Cuisine
Le Cordon Bleu Superior Cuisine
COURSE CODE: SIT20307
COURSE CODE: SIT30807
Certificate II in Hospitality (Kitchen Operations)*
Certificate III in Hospitality (Commercial Cookery)
CRICOS CODE: 066659M
CRICOS CODE: 066660G
The Intermediate Cuisine program (Certificate II), introduces
students to classic French regional dishes, requiring them to 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 - the preparation of food and equipment and
planning a meal or dish. Demonstrations highlight various
presentation styles from platter to plate.
In the Superior Cuisine program (Certificate III), which culminates
in Le Diplôme de Cuisine Le Cordon Bleu (Diploma of Cuisine),
students learn about contemporary developments in French cuisine.
Full menus, demonstrated by chefs, are inspired by trends from
today’s top kitchens. Some recipes are original; others are current
interpretations of the classics. The ingredients are richer and more
refined: exposing 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: Basic Cuisine
French Study Modules
Prerequisite: Intermediate Cuisine
Emphasis is placed on the importance of:
French Study Modules
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 appetisers
Vegetables, eggs and farinaceous cooking techniques and menu items
French pastries and cakes
Prepare and cook hot and cold desserts
Career preparation and workplace communication
Australian qualification units of competency
SITHCCC008A
SITHCCC006A
SITHCCC009A
SITHCCC013A
SITHCCC014A
SITXFSA001A
Prepare stocks, sauces and soups
Prepare appetisers and salads
Prepare vegetables, fruit, eggs and farinaceous dishes
Prepare hot and cold desserts
Prepare pastries, cakes and yeast goods
Implement food safety procedures
*Certificate II is only awarded after completion of Industry Placement.
Students 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, 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, allergy and cultural requirements
Seasonal and market influences in cuisine
Classical and contemporary menus
Modern approaches to plate design and presentation to
restaurant standards
Organise and prepare mise en place for a restaurant situation in a team
Presentation and service requirements of the finished menu
Teamwork
Career preparation and workplace communication
Australian qualification units of competency
SITHCCC010A Select, prepare and cook poultry
SITHFAB009A Provide responsible service of alcohol
SITHCCC012A Select, prepare and cook meat
SITHCCC011A Select, prepare and cook seafood
SITHCCC021B 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 cultural needs
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
at one of several restaurants located on the Sydney campus.
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Le Cordon Bleu
Diplôme de Pâtisserie
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. Students
progressively learn to prepare a wide selection of pâtisserie
served in restaurants, pâtisserie shops and tearooms –
including classic and contemporary French desserts and
garnishes in chocolate and sugar.
Le Cordon Bleu Basic Pâtisserie
COURSE CODE: SIT10307
Certificate I in Hospitality (Kitchen Operations)
CRICOS CODE: 066658A
The main ingredients in French pâtisserie are flour, butter, eggs and
‘savoir-faire'! By learning their various combinations, properties and
applications, students learn how to make various types of pâtisserie
including 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. Students progressively learn
to prepare a wide selection of cakes, desserts and pastries. The
demonstrations and practical sessions take a step-by-step approach
through the basics of French pâtisserie.
French Study Modules
Introduction to classic cooking techniques as
applied to Pâtisserie:
French culinary terms and definitions
The use and care of cookery and pâtisserie equipment
Working in a safe and hygienic manner
Food preparation and mise en place
Work organisation and planning
French classical cooking techniques in cookery and pâtisserie
Commodities – receiving and storage
Basic French pastry terms
Basic decoration
Introduction to chocolate
Introduction to bread and yeast dough
Introduction to desserts
French Pâtisserie – introduction to a variety of cakes and pastries
Basic doughs and fillings – short pastry, choux pastry, puff pastry, various
creams
Australian qualification units of competency
SITHCCC001B
SITHCCC002A
SITHCCC005A
SITHCCC004B
SITHCCC003B
SITXOHS002A
SITXOHS001B
SITXCOM001A
SITXCOM002A
SITHIND001A
30
Organise and prepare food
Present food
Use basic methods of cookery
Clean and maintain kitchen premises
Receive and store kitchen supplies
Follow workplace hygiene procedures
Follow health, safety and security procedures
Work with colleagues and customers
Work in a socially diverse environment
Develop and update hospitality industry knowledge
Le Cordon Bleu Intermediate Pâtisserie
Le Cordon Bleu Superior Pâtisserie
COURSE CODE: SIT20307
COURSE CODE: SIT31107
Certificate II in Hospitality (Kitchen Operations)*
Certificate III in Hospitality (Pâtisserie)
CRICOS CODE: 066659M
CRICOS CODE: 066662E
Like the Intermediate Cuisine program, Intermediate Pâtisserie
is based on practice and repetition. As students begin to master
important techniques, like making a sponge cake or Bavarian
Cream cake, their proficiency will allow them to focus on the
decoration and presentation of their cakes. Students will also be
introduced to more basics of chocolate making, such as tempering
and dipping, using caramel and nougatine, and preparing
restaurant-style desserts.
Students are assisted by the chefs to develop artistic skills necessary
to prepare and decorate a variety of French desserts and pastries.
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 fundamental principles of
pâtisserie with a strong focus on developing advanced levels of
artistic and creative work.
Prerequisite: Basic Pâtisserie
French Study Modules
French Study Modules
This will be reflected in the superior level of pâtisserie items
produced, including:
Prerequisite: Intermediate Pâtisserie
The focus will be on refining and developing previously
learned skills:
Variety of classic pastries and cakes
Sweet yeast products
Advanced gateaux and tortes
Desserts for dietary requirements
Boulangerie – European festive and celebration breads
High tea service
Preparation and service of espresso coffee
Application of menu presentation
Modern approach to plate design and presentation to industry standards
Presentation and service requirements of the finished menu
Organise and prepare mise en place in a team for service
Teamwork
Career preparation and workplace communications
Contemporary chocolate box
Production and presentation of petit fours
Artistic and decorative skills
Ice cream and sorbet
Bread making
Mastering Bavarian creams and mousses
Classical and contemporary desserts
Classical and contemporary presentations
Variations on restaurant hot and cold plated desserts
French Pastries and cakes
Career preparation and workplace communications
Australian qualification units of competency
SITHCCC013A
SITHCCC014A
SITXFSA001A
SITHPAT006A
SITXCOM003A
Prepare hot and cold desserts
Prepare pastries, cakes and yeast goods
Implement food safety procedures
Present desserts
Deal with conflict situations
Australian qualification units of competency
SITHPAT004A
SITHPAT001A
SITHPAT002A
SITHPAT003A
SITHPAT009A
SITHCCC027A
SITXHRM001A
SITHPAT005A
SITHCCC029A
SITHPAT007A
SITHIND003A
*Certificate II is only awarded after completion of Industry Placement.
Prepare bakery products for pâtisseries
Prepare and produce pastries
Prepare and produce cakes
Prepare and produce yeast goods
Prepare desserts to meet special dietary requirements
Prepare, cook and serve food for food service
Coach others in job skills
Prepare and present gateaux, torten and cakes
Prepare foods according to dietary and cultural needs
Prepare and display petits fours
Provide and co-ordinate hospitality service
Industry placement - 6 months
Le Cordon Bleu Diplôme - Pâtisserie (15 Months)
Basic
3 months
Certificate I
in Hospitality
(Kitchen Operations)
Intermediate
3 months
Superior
3 months
Industry Placement
6 months
Certificate II in Hospitality (Kitchen Operations)
Certificate III in Hospitality (Pâtisserie)
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