Prospectus 2009 - Le Cordon Bleu

Prospectus2009ADELAIDE ACADEMY OF HOSPITALITY. SYDNEY ACADEMY OF CUISINE.

1 History & Welcome2 Le Cordon Bleu in Australia3 Le Cordon Bleu Qualifications available in Australia4 Le Cordon Bleu Course Structures5 Le Cordon Bleu Masters Degrees12 Le Cordon Bleu Masters DegreesDelivery Partners15 Le Cordon Bleu Bachelor of Business Degrees24 Le Cordon Bleu Bachelor of Business DegreesDelivery Partners26 Living and Studying in Adelaide29 Le Cordon Bleu Sydney Culinary Arts35 Living and Studying in Sydney37 English Language and FoundationPrograms – Adelaide38 English Language Programs – Sydney39 Professional Experience40 Bleu Ribbon Students41 Le Cordon Bleu Alumni42 Le Cordon Bleu Career Pathway Options43 Admission Procedures & Payment Details44 Fees, Refunds & Conditions Policy45 Le Cordon Bleu International AddressesPrinted January 2008.

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 1The origin of the expression “Cordon Bleu” comes from the1578 Foundation of the Order of Knights of the Holy Spirit.The members of the order wore a medal suspended on a blue ribbonand their spectacular feasts became legendary. The expression“Cordon Bleu” was then later applied to mean an outstanding Chef.WELCOMELe Cordon Bleu, one of the world’s most prominent organisations dedicatedto culinary, hospitality and tourism education, was founded in Paris in 1895.Today, Le Cordon Bleu has a presence in 15 countries with some 30 international schools locatedin North America, France, Great Britain, Japan, Korea, Australia, the Middle East and South America.The schools are attended by more than 22,000 students yearly from 75 different nations.Building on a tradition of excellence, Le Cordon Bleu is committed to the development of innovationand best practices in gastronomy, hospitality, and management. Le Cordon Bleu honours itscommitment 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, trainingand 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’sreputation for setting new benchmarks has extended from the culinary to an exceptional range ofbusiness programs. The Bachelor of Business and Masters degrees, with their focus on academicrigour and real-world practice, proudly take their place among them.Through established relationships with prestigious universities, Le Cordon Bleu has positioned itssuite of undergraduate and postgraduate awards to a niche and growing hospitality industry marketsector – international hospitality, hotel management, restaurant business and gastronomy.Le Cordon Bleu has combined innovation and tradition to offer a range of entrepreneurial hospitalitymanagement degrees with its graduates becoming part of a great tradition of excellence inhospitality education, with credentials that set them apart from the competition in a demandingand ever-changing professional environment.André J. CointreauPresident, Le Cordon Bleu

22009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380MLE CORDON BLEU IN AUSTRALIAA Profile of Success: In little more than a decade, Le Cordon Bleu in Australia hasachieved extraordinary success and international recognition for the relevanceand practicality of its courses and the outstanding quality of its graduates.In 1996, the Le Cordon Bleu Sydney Culinary ArtsInstitute held its first classes, bringing the traditionand excellence of Le Cordon Bleu’s internationalculinary arts education to a new generationof young Australians.In 1998, Le Cordon Bleu Australia expandedto a second school in Adelaide, offering the firstacademically-focused program in Le Cordon Bleu’s100-year history: an advanced diploma andbachelor degree in restaurant management.Today, Le Cordon Bleu Australia trains over2,000 students a year at its Sydney and Adelaideschools with a wide range of undergraduateand postgraduate hospitality, managementand gastronomy qualifications.Our graduates are highly sought after and many goon to exciting careers in leading hotels, restaurantsand resorts throughout Australia and overseas.Indeed, a prestigious Le Cordon Bleu qualificationcan become a passport to hospitality successanywhere in the world.Sydney, the capital of New South Wales, providesLe Cordon Bleu students with culinary arts trainingin a truly ‘international city’ with a reputation andappreciation for food and wine excellence.Adelaide, the capital of South Australia, is rapidlygaining international recognition as Australia’s‘education city’ – a safe, affordable and accessiblecity of just over one million people that welcomesinternational students.Adelaide is the ideal location for Le Cordon Bleu’srange of business management programs. The cityhas a proud tradition of maintaining the higheststandards of education with a strong focus onproviding a quality study experience for internationalstudents through its world-recognised universitiesand specialised tertiary institutions.The Le Cordon Bleu Bachelor and Masters hospitalitymanagement degrees capitalise on Adelaide’srenowned education sector with courses deliveredin strategic partnerships with highly regardedinstitutions and universities.Tremendous care is taken to continually refine andupdate each of our diploma and degree courses toensure they remain industry relevant and maintainLe Cordon Bleu’s hard won reputation for producingjob-ready graduates.Professional Experience is a key feature of aLe Cordon Bleu qualification. Many of our studentsdiscover that the opportunity to work in a hotel,restaurant, resort or convention centre duringtheir study becomes the springboard to futureemployment on completion of their course.

LE CORDON BLEU QUALIFICATIONSWithin Australia, Le Cordon Bleu’s prestigious qualifications in culinary arts,hospitality management and gastronomy enable graduates with the right blend ofpassion, drive and commitment to reach the very top of their chosen profession.Three streams of education excellence areencompassed within the following Le CordonBleu qualifications:HOSPITALITY MANAGEMENT• Le Cordon Bleu Bachelor of Business(International Hotel Management)• Le Cordon Bleu Bachelor of Business(International Restaurant Management)• Master of Business Administration(International Hotel & Restaurant Management)• Master of Business InternationalHospitality ManagementLe Cordon Bleu has a special pride anddedication in equipping graduates with theskills and knowledge to be effective leadersin the world’s fast growing industry sector.The focus of these distinctive degrees is businessmanagement specifically geared to theinternational tourism and hospitality industry.CULINARY ARTS• Le Cordon Bleu Diplôme de Cuisine• Le Cordon Bleu Diplôme de Pâtisserie• Professional Culinary Arts Management DiplomaGraduates of Le Cordon Bleu become part of a culinarytradition of excellence and earn the recognition that comeswith being a real Cordon Bleu. As a graduate, you willhave a diploma that will differentiate you from the restin a demanding and ever-changing industry.GASTRONOMY• Le Cordon Bleu Professional Certificate of Gastronomy• Le Cordon Bleu Graduate Certificate in Gastronomy• Le Cordon Bleu Graduate Diploma in Gastronomy• Le Cordon Bleu Masters of Arts in GastronomyDesigned to provide a general appreciation of the historyand culture of food and drink, Le Cordon Bleu’s world leadingprogram is ideal for professionals seeking gastronomyrelatedcareers in hospitality, media or tourism.2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 3

Le Cordon BleuCOURSE STRUCTURESMasters DegreesMaster of Business Administration (International Hotel & Restaurant Management) – 1 1 /2 yearsLe Cordon Bleu Graduate Certificate in InternationalHospitality ManagementAcademic Study – 6 monthsLe Cordon Bleu Master of Business AdministrationInternational Hotel & Restaurant ManagementAcademic Study – 12 monthsMaster of International Hospitality Management – 2 yearsGraduate Certificate inInternational Hospitality ManagementAcademic Study – 6 monthsGraduate Diploma in InternationalHospitality ManagementAcademic Study – 6 monthsMaster of InternationalHospitality ManagementAcademic Study – 6 monthsProfessional Experience Project6 monthsMaster of Arts in Gastronomy – 1 1 /2 yearsProfessional Certificateof GastronomyAcademic Study – 3–4 monthsGraduate Certificatein GastronomyAcademic Study – 3–4 monthsGraduate Diplomain GastronomyAcademic Study – 3–4 monthsMaster of Artsin GastronomyAcademic Study – 3–4 monthsBusiness DegreesYear 1Stage 1 – Academic Study6 monthsStage 2 – Professional Experience6 monthsBachelor Degrees – 2 1 /2 yearsYear 2Stage 3 – Academic Study6 monthsStage 4 – Professional Experience6 monthsYear 3Stage 5 – Academic Study6 months**Stage 5 may be studied over 12 months.Culinary ArtsDiploma of Professional Culinary ManagementBasicCuisine or Patisserie ^3 monthsCertificate I in HospitalityIntermediateCuisine or Patisserie ^3 monthsCertificate II in HospitalitySuperiorCuisine or Patisserie ^3 monthsCertificate III in HospitalityCertificatde Chef de Partie6 monthsCertificate IV in HospitalityProfessionalExperience6 monthsDiplome ^de Direction de Cuisine6 monthsDiploma in HospitalityClassic Cycle ProgramDiplome^Grand Diplome^BasicCuisine10 weeksPatisserie ^10 weeks(3 months)IntermediateCuisine10 weeksPatisserie ^10 weeks(3 months)SuperiorCuisine10 weeksPatisserie ^10 weeks(3 months)Le Cordon BleuDiplome ^ de Cuisine9 monthsLe Cordon BleuDiplome ^ de Patisserie ^9 monthsLe Cordon BleuGrand Diplome ^ de Cuisineet de Patisserie ^English Language ProgramsEnglish for Hospitality and TourismBasic4.0 – 4.510 weeksIntermediate4.5 – 5.010 weeksAdvanced5.0 – 5.510 weeksAcademic5.5 – 6.010 weeks42009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 5MASTERS DEGREESLe Cordon BleuMASTERS DEGREESCombining innovation with tradition, the Le Cordon Bleu Masters degrees aresetting new benchmarks in the industry by grooming today’s hospitality managersfor the challenges of the future, in what is a demanding and evolving industry.• MBA – International Hotel & Restaurant Management.• Masters in International Hospitality Management.• Master of Arts in Gastronomy.There are bright futures in the hospitality industry forthose with natural ability. And for those with the rightqualification, there are few limits to making it to the topin management. Whether in finance, human resources,marketing or indeed any of a multiplicity of areasacross the profession.The postgraduate programs have been developedin association with prestigious universities for industryprofessionals seeking careers at management andcorporate levels within the international hospitalityand gastronomy industry.The Le Cordon Bleu Masters degrees stand apartfrom the generic postgraduate business awardsin that every aspect of the program is focused uponthe specific hospitality industry sector. It positionsaspiring industry executives for new levels of innovativemanagement and the creative thinking that anadvancing international hotel, resort, conventioncentre or restaurant business demands.The University of South Australia, our academicpartner, delivers the masters programs providing seniorhospitality managers with the ability to obtain a coveteddual badged Le Cordon Bleu – University of SouthAustralia qualification.In contrast, the Le Cordon Bleu Master of Arts inGastronomy is delivered in association with the Universityof Adelaide, explores the joy, art and ritual of food andwine consumption, tailored to suit aspiring researchers,food critics, writers and those with a passion for the foodand drink industry.

Le Cordon BleuMASTER OF BUSINESS ADMINISTRATION –INTERNATIONAL HOTEL & RESTAURANT MANAGEMENTThe Le Cordon Bleu Master of Business Administration – International Hotel andRestaurant Management, a 1 1 /2year program is specifically designed to prepareindividuals working at middle management in the hospitality or allied industries,to be future senior or corporate managers of international hotels, resorts, hospitalityand restaurant businesses.The program provides industry professionals with soundknowledge, strong decision-making and team skills, anda rich global perspective. It positions those executivesfor new levels of innovative management and the creativethinking that an advancing international hotel, resortor restaurant business demands.The sequence of studies begins with a core of strategicallyoriented courses complemented by a range of hospitalitymanagement electives that allow for industry or functionalstudy specialisation.ENTRY CRITERIA• A related undergraduate degree from a Le Cordon Bleuprogram, plus 2 years of relevant hospitality industryexperience in a supervisory role, can apply to enrolldirectly into the Le Cordon Bleu MBA, or• An undergraduate degree plus one year of relevant workexperience, can apply to enroll in the Le Cordon Bleu MBA,or• No undergraduate degree qualification but with 5 yearsor more of relevant work experience, can apply to enrollin the Graduate Certificate in Management. A ‘pass 1’grade average will be required to proceed to the Le CordonBleu MBA.DURATIONThe Le Cordon Bleu Master’s program can be completedin 1 1 /2 years of full time study.Some courses of the MBA are also offered online whichcan be completed over 3 years, requiring the completionof 12 courses / 4.5 units totalling 54 points. Holders ofan Australian Student Visa must study full time.The academic year comprises 4 terms of 11 weekscommencing in early January through to mid Decembereach year.ENROLMENT PERIODSJanuary, April, July, September.ENGLISH LANGUAGE PROFICIENCYAll courses are taught in English. For direct entry to theMasters degree, students joining from overseas will needto have achieved a minimum level of English proficiencyof Academic IELTS 6.5, with no band score of less than 6.ARTICULATION & COURSE RECOGNITIONIn line with the University’s policy on Course Credit,students who have completed appropriate postgraduateprograms at appropriate institutions, with a credit orbetter grade average, can seek status in the relevantLe Cordon Bleu Masters subjects, pending assessmentby the Program Director.EDUCATIONAL PROVIDERSWhile Le Cordon Bleu Australia Pty Ltd is the registerededucation provider, the program is delivered in associationwith the University of South Australia. The Le CordonBleu Masters’ program is conducted on the university’sCity West Campus.University of South AustraliaCity West Campus, North Terrace, AdelaideSouth Australia, Australia 5006http://www.business.unisa.edu.au/management/lecordonbleuCRICOS Provider No: 00121BSome courses in the nested awards are available online.62009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 7Special Feature –Ramsden Alpha SimulationThe Ramsden Alpha Hotel Simulation is an excitingnew concept in learning, setting the future direction forhospitality education and training. A computer-basedsimulated hotel enhances the delivery technique andhence learning. Developed specifically by Le Cordon Bleu,using the simulation, participants can make managerialdecisions; produce plans and implement strategiesto address problems; and come to a full understandingof how a hotel works.Nested AwardLe Cordon Bleu Graduate Certificate in InternationalHospitality Management is a nested award in the MBAprogram and constitutes 2 Core and 2 Elective courses,as detailed below.Master of Business Administration –International Hotel & RestaurantManagementCRICOS Course Code: 047380F1 1 /2 years full time.Core Courses – All 6Leadership DynamicsContemporary Management PerspectivesCreative and Accountable MarketingLeading and Managing PeopleAccounting for Decision MakingCompetitive StrategyElective Courses – Any 6Managing Hospitality in the International ContextService Quality Management (Hospitality)Data Analysis for Hospitality ManagersRisk and Contingency Management (Hospitality)Applied Hospitality ManagementSustainable Corporate StrategyManagerial FinanceManagerial EconomicsInternational BusinessCoursesLeadership DynamicsProvide an overview of the roles, processes and personalbehaviours necessary for successful functioning and problemsolving as leaders of work groups within complex enterprises.Contemporary Management PerspectivesProvide an introduction to systems theory, systems thinkingand organisations; strategy concepts, strategic management,risk management and leadership; external, industry and internalenvironments; globalisation, drivers and impacts; ethical issues.Creative and Accountable MarketingA sound overview of the role of the marketing function andmarketing thinking, appropriate to contemporary organisations.Leading and Managing PeopleIn our present turbulent environment, firms require strategies formaximising the human resource contribution from all employeesto sustain their organisation’s competitive advantage.Accounting for Decision MakingProvide students with the skills and knowledge to be able to utiliseaccounting information to improve their performance as managers.Competitive StrategyIntroduces strategic management and the concept of strategy, aswell as historical overview of strategic management, a model ofthe strategic management process, strategic planning and strategicthinking, defining the business, strategic intent, vision and goals,stakeholder analysis, ethics and corporate social responsibility.Managing Hospitality in the International ContextProvides an overview of the international hospitality sectorand explores the key factors and trends that influence hoteland hospitality managers decision-making and methods.Service Quality Management (Hospitality)This course enables students to form strategies for organisationsto position themselves as leaders in the development anddelivery of service excellence and managing customer value.Data Analysis for Hospitality ManagersIntroduces students to the concepts and methods of statisticalanalysis with application to facilitate continuous improvementin the hospitality industry.Risk and Contingency ManagementThis course will explore the important aspects of risk management– from a brief history, through foundation principles of real risk,the differences between strategic and tactical risk, and emergingissues in risk management.Applied Hospitality ManagementStudents will adopt a leadership/management perspectivethrough demonstrating situational understanding within holisticframeworks through to making business decisions.Sustainable Corporate StrategyIssues dealing with team formation for case studies and theconcept of strategy, as well as levels of strategy: enterprise,corporate, business, and functional, analysis of a firm and itsstakeholder, assessing stakeholder needs and salience, andstakeholder versus shareholder interests.Managerial FinanceDeals with present value concepts, discounted cash flow techniques,risk, required rates of return, debt capacity, cash management,options thinking and strategic investment decisions, financialmodelling and spreadsheets, leasing, debtors management.Managerial EconomicsThe course considers the nature and method of economicthinking, demand and supply in a market economy, competitionand monopoly, markets and governments, interest rates andthe financial system, monetary policy, exchange rates, and theeconomics of growth.International BusinessOverview of globalisation, dealing with national differences inpolitical economy, managing differences in culture, the globaltrade and investment environment.

Le Cordon BleuMASTER OF INTERNATIONAL HOSPITALITY MANAGEMENTThe two year hospitality Masters is targeted at individuals with limitedindustry experience but hold a related business undergraduate degree.The Master of International Hospitality Managementis focused on developing general management andleadership capabilities immersed in a hospitality globalperspective. Such emphasis is designed to fast trackinternational careers.The Le Cordon Bleu stamp of international prestige iscomplemented by the academic excellence of Universityof South Australia, responsible for developing and deliveringthe program.ENTRY CRITERIA• Bachelor Degree or 4 years relevant business orhospitality experience and expertise at management level.• English language proficiency to international standard6.5 Academic IELTS, with no band score less than 6.DURATIONThe Masters is delivered on a full-time basis over 2 years.The academic year comprises 4 terms of 11 weeks durationand includes a 6 months Hospitality Industry Experience.ENROLMENT PERIODSJanuary and July.HOSPITALITY BUSINESS EXPERIENCE –6 MONTH PLACEMENT.To provide an opportunity to apply and integrateknowledge from diverse discipline areas within theprogram to a hospitality organisation through a learningexperience in a hospitality workplace that utilisesprinciples of action based project management forindustry analysis and evaluation.EDUCATIONAL PROVIDERWhile Le Cordon Bleu Australia Pty Ltd is the registerededucation provider, the program is delivered inassociation with the University of South Australia.The Le Cordon Bleu Masters’ program is conductedon the university’s City West Campus.University of South AustraliaCity West Campus North Terrace, AdelaideSouth Australia, Australia 5006http://www.business.unisa.edu.au/management/lecordonbleuCRICOS Provider No: 00121B82009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 9Master of InternationalHospitality ManagementCRICOS Course Code: 051375BConstitutes 12 courses over 2 years or 3* years part-time.Year 1Introduction to Global OperationsLeading and Managing PeopleFinancial ManagementHospitality Marketing ManagementStrategic PrinciplesManaging Hospitality in the International ContextData Analysis for Hospitality ManagersRisk and Contingency ManagementYear 2Service Quality ManagementSuccessful Hospitality Project DesignApplied Hospitality ManagementHospitality Industry Experience (6 months)Nested AwardsThe graduate programs are nested awards withinthe Master of International Hospitality Management.Graduate Certificate in Hospitality BusinessCRICOS Course Code: 051378KConstitutes 4 course over 6 months full-time study.(1 year part-time)Introduction to Global OperationsLeading and Managing PeopleFinancial ManagementHospitality Marketing ManagementGraduate Diploma in International HospitalityManagementCRICOS Course Code: 051377MConstitutes 8 courses over 1 year full-time study.or 2 years part-timeIntroduction to Global OperationsLeading and Managing PeopleFinancial ManagementHospitality Marketing ManagementStrategic PrinciplesManaging Hospitality in the International ContextData Analysis for Hospitality ManagersRisk and Contingency Management*Holders of an Australian Student Visa must study full time.CoursesIntroduction to Global Hospitality OperationsTo explore the concept and practice of hospitality managementin the context of the global industry and its environment at botha macro and micro level, examining the role, structure and sizeof the hospitality industry as well as environmental factors andstrategies that impact on the hospitality industry.Leading and Managing PeopleExplores the key factors that influence people’s performanceand behaviour in organisations in the hospitality sector froma perspective that draws upon leadership, organisationalbehaviour and HR literature.Financial ManagementTo develop students’ understanding, and ability to analyse andinterpret the financial information used in management decisionmaking within international hospitality firms.Hospitality Marketing ManagementTo enable students to appreciate the principles of marketingwithin the international hospitality environment and tounderstand a strategic marketing approach within thecontext of a service industry operations.Strategic PrinciplesThis course aims to establish a foundation of analysisand understanding of organisation systems and sub-systemsand their operation through constant interaction withtheir environments.Managing Hospitality in the International ContextProvides an overview of the international hospitality sectorand explores the key factors and trends that influence hoteland hospitality managers’ decision-making and methods.Data Analysis for Hospitality ManagersIntroduces students to the concepts and methods of statisticalanalysis with application to facilitate continuous improvementin the hospitality industry. Students will apply the principles incollecting business data: types of data, sources of data, surveys,sampling methods, questionnaires.Risk and Contingency ManagementThis course will explore the important aspects of riskmanagement – from a brief history, through foundationprinciples of real risk, the differences between strategicand tactical risk, and emerging issues in risk management.Service Quality ManagementThis course enables students to form strategies for organisationsto position themselves as leaders in the development anddelivery of service excellence and managing customer value.Successful Hospitality Project DesignProvides an applied and conceptual framework for thepractice of management consulting and an introduction to thephilosophical and paradigmatic issues in management researchwithin the hospitality industry.Applied Hospitality ManagementProvides students with the opportunity to integrate andapply their knowledge and skills from previous courses to asimulation-based hospitality environment. Students will adopta leadership/management perspective through demonstratingsituational understanding within holistic frameworks throughto making business decisions on the basis of analysis, judgmentand creativity.Hospitality Industry ExperienceTo provide an opportunity to apply and integrate knowledgefrom diverse discipline areas within the program to a hospitalityorganisation through a learning experience in a hospitalityworkplace that utilises principles of action based projectmanagement for industry analysis and evaluation.

Le Cordon BleuMASTER OF ARTS IN GASTRONOMYIt is one of the few programs in the world leading to an advanced degreein gastronomic studies. The courses are designed to provide a general appreciationof the history and culture of food and drink from ancient times, with a strong focuson contemporary themes.The program is flexible enough for students to pursuedeeper understanding of particular topics or issues ofinterest to them while benefiting from the broad scopeof the formal teaching.While the program leads ultimately to the degree of Masterof Arts in Gastronomy, qualifications ranging fromProfessional Certificate of Gastronomy to Graduate Diplomaof Gastronomy are awarded at various stages of completion.It is ideal for professionals seeking gastronomy-relatedcareers in hospitality, media or tourism.ASSESSMENT METHODAssessment involves assignments, essays, a dissertationor research projects.ARTICULATION & COURSE RECOGNITIONThere are no articulation or course recognitionarrangements for this program.STUDY COMMITMENTTo successfully pass your courses, you will need toallocate an appropriate time commitment to your study.In addition to the formal contact time required for each ofyour courses (e.g. lectures, tutorials, practicals), you willneed to allocate non-contact time.Non-contact time will be required for a range of activitieswhich may include, but are not limited to, assessment tasks,reading, researching, note-taking, revision, consultationwith staff, and informal discussion with other students,While the relative proportion of contact and non-contacttime may vary from course to course, as a guide,a full-time student should expect to spend, on averagea total of 48 hours per week on their studies duringteaching period.OVERVIEW OF ENTRY CRITERIA• Minimum entry requirement for the program is a BachelorDegree in a related field plus English language proficiency tointernational standard 6.5 Academic IELTS, with no bandscore less than 6.• Applications from individuals without a Bachelor Degree willalso be considered, with relevant specialist experience andexpertise taken into account. A credit grade average willbe required in the Professional Certificate to proceed to theGraduate Certificate.ENROLMENT PERIODFebruary.DURATION – ON-CAMPUS & ONLINE STUDYCourses are offered to both online and on-campusstudents, beginning generally in February each year. Fulltimeon campus students should anticipate 18 months tocomplete the Master of Arts (9–12 months coursework,approximately 6 months for the research component).• Full-time studies – 48 hours per week / 6 hours per day• Part-time studies would then be equivalent to halfof this (e.g. 24 hours per week or 3 hours per day)The online courses are offered only on a part-time basis,each course is offered over one semester (12–14 weeks).Online students will be able to complete their courseworkin a minimum of two years and a maximum four years.It is sometimes possible to combine online and on-campusstudy. Holders of Australian student visas must study full time.EDUCATION PROVIDERWhile Le Cordon Bleu Australia Pty Ltd is the registerededucation provider, the program is delivered inassociation with the University of Adelaide.University of AdelaideNorth Terrace, AdelaideSouth Australia, Australia 5000http://www.gastronomy.adelaide.edu.auCRICOS Provider No: 00123M102009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M

Le Cordon BleuMaster of Arts in GastronomyCRICOS Course Code: 039353J• Principles of Gastronomy• Food and Drink in Contemporary Western Society• Gastronomy and Communication• Gastronomic Tourism or Food & Wine Technology• Research Dissertation (15000–18000 words) orTwo Research Projects (8000–9000 words each)Nested AwardsWhile the program leads ultimately to the degree ofMaster of Arts in Gastronomy, qualifications rangingfrom Professional Certificate of Gastronomy to GraduateDiploma of Gastronomy are awarded at various stagesof completion.Entry to the Graduate Certificate of Gastronomy throughto the Master of Arts in Gastronomy is conditional uponsuccessful completion and attaining a “credit gradeaverage” or higher in coursework.Le Cordon Bleu Professional Certificate of GastronomyCRICOS Course Code: 039350A• Principles of GastronomyLe Cordon Bleu Graduate Certificate in GastronomyCRICOS Course Code: 054508C• Principles of Gastronomy• Food and Drink in Contemporary Western SocietyLe Cordon Bleu Graduate Diploma in GastronomyCRICOS Course Code: 054509B• Principles of Gastronomy• Food & Drink in Contemporary Western Society• Gastronomy and Communication• Gastronomic Tourism or Food & Wine TechnologyCore CoursesPrinciples of GastronomyThe first of the three core courses, Principles of Gastronomyaims to give students an introduction to some of the basic conceptsof gastronomy. It examines the cultural meanings of food andhow these influence what we eat (and what we don’t eat),changes in meals, mealtimes and drinking habits from ancienttimes to the eighteenth century, the evolution of cuisines and theinfluence of cookbooks as agents of culinary transmission, andthe development of traditions of hospitality.Food and Drink in Contemporary Western SocietyFood and Drink in Contemporary Western Society is designed toencourage students to apply basic gastronomic principles learntin the previous course in a contemporary context. How andwhy have the values we attribute to particular foods changed?What was the background to the Nouvelle Cuisine revolution,and what is its legacy? Do we now drink better, but less? Is thereany link between the surge in popularity of organic foods andvegetarianism? Are regional foods necessarily authentic?Such questions form the basis of discussion and debate in Foodand Drink in Contemporary Western Society. Focusing on thetwentieth century, it presents a detailed analysis of developmentsin food and drink, production and processing technologies,cuisine and taste, eating habits and restaurants, gastronomicpublishing and gastronomic tourism.Gastronomy and CommunicationThe last of the three core courses, Gastronomy and Communicationexamines food (and drink) as a medium of communicationas well as communication about food and drink. It aims toencourage students to express ideas, opinions and evaluationsrelating to food and drink, with particular emphasis on writing.Beginning with an introduction to the concept of food and drinkas a means of communication, particularly in relation to ritualsand festivities, the course explores the role and use of foodand drink in literature and films – how it contributes to plot orcharacterisation or generally enhances the work. It also examinesfood in art and the arts of the table.In addition students examine selected examples of food and winewriting and learn something of the craft of writing as well as editingskills and recipe writing techniques. They study the responsibilitiesand duties of a food or restaurant critic and write a series ofrestaurant reviews as part of their assessment for the course.They discuss the art of menu writing and menu design, assess andanalyse television cooking programs in order to identify successfuland unsuccessful formulae for different viewing audiences.Food & Wine TechnologyThis course is designed to develop an understanding andappreciation of food production and wine making practices andhow these affect the enjoyment of food & wine by the consumer.It examines food processing techniques and their influence on thequalities and sensory characteristics of the final food product, foodhygiene and safety requirements and links between the foodindustry and health. The wine component of the course reviewsthe production and characteristics of major wine styles, relatingthem to regions and grape varieties of the world. It also coverscorrect handling practices and an understanding of charactersused for wine evaluation.Gastronomic TourismGastronomic Tourism explores the food and drink experiencesof tourists and examines various kinds of gastronomicattractions at a destination. It shows how food and drink ata destination enable tourist to participate in the local culture.It includes discussion of markets, food festivals and food/winetrails. It also considers the factors that influence tourists toseek food and drink experiences at a destination and it examinesstrategies for developing gastronomic attractions to satisfytourist demand. It discusses the way in which food and drinkare used to promote the image of a destination and assessesthe role of gastronomic tourism in diversifying and strengtheningrural economies.Research Projects and DissertationStudents have a choice of writing either two research projectsof 8,000–9,000 words each or a dissertation of 15,000–18,000words to complete their Master of Arts.2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 11

122009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380MMasters Delivery PartnerUNIVERSITY OF SOUTH AUSTRALIA• Le Cordon Bleu MBA-International Hotel & Restaurant Management• Le Cordon Bleu Masters in International Hospitality ManagementHOSPITALITY BUSINESS MASTERSWhile Le Cordon Bleu Australia Pty Ltd is the registerededucation provider, the Business Masters’ Programsare delivered in association with the University of SouthAustralia. The Le Cordon Bleu Masters Programs areconducted on the university’s City West Campus.University of South AustraliaCity West CampusNorth Terrace,Adelaide South Australia 5006http://www.unisa.edu.auCRICOS Provider No: 00121BUniSA is an international university, with almost half ofits students derived from offshore. The university, which isresponsible for developing the Le Cordon Bleu ManagementMasters programs, offers a comprehensive range of researchand coursework award programs in Australia and internationally.ARTICULATION & COURSE RECOGNITIONIn line with the University’s policy on Course Credit, studentswho have completed appropriate post-graduate programsat appropriate institutions, with a credit or better assessment,can seek status in the relevant Le Cordon Bleu Masterssubjects, pending assessment by the Program Director.TEACHING METHODSThe coursework Master degree programs, comprise coursework,project work and research in varying combinations.The sequence of studies begins with a core of strategicallyoriented courses complemented by a range of electivesthat allow for some industry or functional studyspecialisation. Throughout the program, assignmentsencourage practical application of program workto workplace and organisational issues.Classes are conducted in seminar and workshop styles,maintaining low staff to student ratios and a high degreeof interaction and participation.FACILITIES AND SERVICESThe Le Cordon Bleu classes are held at the City WestCampus on the corner of Liverpool Street and NorthTerrace, Adelaide.The University Library offers first-class business andmanagement learning resources with a dedicatedliaison librarian. It provides texts, journals, periodicals,magazines and access to on-line databases andinformation services.Extensive facilities and services at theUniversity of South Australia include:• Accommodation• Computer Help Desk• Computing Pools• Learning Services• Library• Students Association• Unisafe, Security Services – Personal Safety on CampusAWARDSThe postgraduate award is conferred by the Universityof South Australia in April and September each yearat a ceremony held in Adelaide, South Australia. Theparchment awarded to graduates displays the partnershipnames and logos of Le Cordon Bleu and the Universityof South Australia.ACCOMMODATIONStudent accommodation is available to internationalstudents. Students have a number of accommodationoptions from International Student Residences, ResidentialCollege and Private rental and/or share accommodation.For details visit the universities accommodation site:http://www.studenthousing.unisa.edu.au

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 13Masters Delivery PartnerUNIVERSITY OF ADELAIDE• Le Cordon Bleu Master of Artsin GastronomyWhile Le Cordon Bleu Australia Pty Ltd is the registerededucation provider, the Masters of Gastronomy is deliveredin association with the University of Adelaide, ‘the foodand wine university’. It is home to the Research Centrefor the History of Food and Drink, the Australian WineResearch Institute and the Cooperative Research Centrefor Viticulture.University of AdelaideNorth Terrace, AdelaideSouth Australia, Australia 5000http://www.adelaide.edu.au/humss/gastronomyCRICOS Provider No: 00123MAn innovative and forward-looking university, Adelaidehas major strengths in wine and food, biologicalsciences, physical sciences, information technologyand telecommunications, environmental sciences andsocial sciences. Adelaide University, established in 1874,is committed to producing graduates recognised worldwidefor their creativity, knowledge and skills, as wellas for their cultural understanding.http://www.adelaide.edu.au/uni/FACILITIESThe facilities of the University offer students modernlecture theatre technology, state-of-the-art laboratoriesand worldwide access to resources, including:• State-of-the-art Computer Suites• Conference Rooms and Auditoriums• Video Conferencing Facilities• Extensive resource centreACCOMMODATIONStudent accommodation is available to internationalstudents. Students have a number of accommodationoptions from International Student Residences andprivate rental and/ or share accommodation. Detailsare available through the University of Adelaide’sAccommodation Services.http://www.adelaide.edu.au/accommodation

142009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 15BACHELOR DEGREESLe Cordon BleuBACHELOR OF BUSINESS DEGREESManaging the workings of a 5-star hotel requires the tact of a diplomat,the strategic cunning of a general and the tenacity of a perfectionist.For example, if you would dare to run a hotelsuch as the famous Ritz in Paris, you would beresponsible for an establishment that chargesup to $14,000 a night for its Imperial Suite;A cellar containing 35,000 bottles of wine datingback to 1812; A kitchen – once the domainof Escoffier himself – that produces a millionpastries a year; A bar that has played hostto Oscar Wilde, Ernest Hemingway, TrumanCapote and Jean-Paul Sartre and a guest listthat includes the heads of state of almostevery country on earth.This career is the destiny of a select few.The Le Cordon Bleu Bachelor degrees areclearly for those with the driving ambition tobe the best with credentials that will set themapart from the competition in a demandingand ever-changing professional environment.We like to say we’re giving our students thekind of business education and training thatfits with exciting careers of today and the future.These degree programs have the prestige stampof Le Cordon Bleu, and blends rich Europeantradition with a unique industry approach.This means a perfect mix of academic andpractical using facilities that are second-tonone.Professional Experience in topestablishments is also a feature.

Le Cordon BleuBACHELOR OF BUSINESS DEGREESThe key to career success is having the expertise and attitude to translate businessgrowth into profit. And that’s where the Le Cordon Bleu Bachelor Degrees come in.Designed to meet these challenges, the Le Cordon Bleudegrees provide:• A high level of academic rigour, recognised internationallyby the tourism and hospitality industry.• Hospitality management education and training in thecritical fields of business finance, sales and marketing,information technology and human resource management.• A global understanding of the factors that influence thehospitality & tourism industry, particularly as they relateto the specialist degree undertaken.• A unique focus on the concept of hospitality and criticalanalysis of management styles and practices.Le Cordon Bleu degree students come from different countriesand backgrounds, but share a common dream. They see theirinvestment in the Le Cordon Bleu Degree as a key toachieving success in the international corporate hospitalityand tourism industry.Le Cordon Bleu is proud to offer the Bachelor of Businessprograms in:• International Hotel Management• International Restaurant ManagementThese unique international business management programsprepare graduates for senior management positions ininternational hotels, resorts, restaurants or the conventionbusiness, and the world of international hospitality corporatemanagement and consultancy.ADMISSIONSJanuary and July each year.DURATIONThe Bachelor of Business degrees are 3 year programswhich can be taken over 2 1 /2 years with intensive scheduling –the course is structured on five Stages each over a six monthsemesters (normally 20–22 weeks of scheduled classes).Stage two and four are taken up with Professional Experience.162009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M

ENTRY REQUIREMENTSApplicants should be at least 18 years of age.School leaver: Satisfactory completion of Year 12 secondaryschooling or the equivalent overseas secondary education(e.g.International Baccalaureate) and demonstrated ability toundertake tertiary level studies. A sound knowledge of Englishlanguage and basic mathematics, an operational knowledgeof computers and effective communication skills are essential.ENGLISH LANGUAGE PROFICIENCYIf English language proficiency is found to be insufficient forsuccessful completion of the academic program, Le CordonBleu can direct a student to undertake additional languagetraining at the expense of the student.Students joining from overseas will need to have achieveda minimum level of English proficiency for entry into theLe Cordon Bleu Degree programs of:• 6.0 Academic IELTS with no band score below 6.DELIVERY STRUCTUREUnder delivery agreements courses will be delivered at RegencyInternational Centre for Hospitality, Leisure and Food Studiesand the City West campus of University of South Australia.COURSE CREDITStudents seeking entry into the Bachelor of Business degreescan apply for Course Credit, a process which recognises priorstudy, skills and knowledge. Graduates from recognised institutions,providing evidence of their previous studies and industryexperience will be eligible to apply for Course Credit (also knownas Advanced Standing, RPL, Academic Credit or Credit Transfer).BRIDGING COURSEAll direct entry Stage 3 students of the Bachelor of Businessdegree must undertake the Le Cordon Bleu Bridging course.The Bridging Course is a two week program offered immediatelybefore the commencement of each semester.It offers a condensed version of the three foundationcourses of the Bachelor of Business degrees:• The Hospitality Experience,• Introduction to Hospitality Management; and• The Aesthetics of Food and Wine.The Bridging Course is essential for all students who havebeen granted Course Credit for all other Stage 1 courses.This course provides underpinning knowledge that will bereferred to throughout the program.2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 17

Le Cordon BleuBACHELOR OF BUSINESS DEGREESPROFESSIONAL EXPERIENCEWorkplace experience is a critical component of the LeCordon Bleu Bachelor degree. To complement the theoreticalstudy components, each student is required to undertake 600hours of professional experience over approximately 6 monthsin each of Stage 2 and Stage 4 of the program.Positions are negotiated by the Le Cordon Bleu ProfessionalDevelopment Department who aim to match students andpositions for the most advantageous outcomes for bothemployer and student. Positions in Australia are paid andstudents will enter into a contract of employment with thehost employer for the period of the placement. Studentswho find positions outside of Australia must investigatethe conditions under which they will be engaged.EXIT POINTSThere is only one exit point from the Bachelor of Businessdegrees. If a student chooses to exit the program after twoyears of successful academic study (including 1200 hours ofindustry experience), the following qualification will be awarded:• Advanced Diploma of Business (International HotelManagement) – CRICOS Course Code: 060183B• Advanced Diploma of Business (International RestaurantManagement) – CRICOS Course Code: 060184AASSESSMENT METHODSAssessment methods are varied, and include combinationsof examinations, tests, essays, reflective journals, reports,projects, and other written assignments, oral presentations,classroom discussions and activities.ACCOMMODATIONThe Bachelor degree programs are non-residential. Studentshave a number of accommodation options from InternationalStudent Residences and private rental and/or shareaccommodation – visit the www.lecordonbleu.com.au sitefor further details.TEACHING METHODSMost courses will be delivered by a combination of lectures andtutorials. Practical courses will utilise the specialist restaurant,kitchen and beverage service facilities available at RegencyInternational Centre for Hospitality, Leisure and Food Studies.Students of the Le Cordon Bleu Bachelor of Business degreesare expected to develop critical and reflective thinking skillsand will be challenged through the use of simulations andpractical experiences to apply their knowledge and skills andstrategically analyse their decision making.In addition to scheduled classes, students will be expectedto undertake individual study and extensive reading to furtherdevelop their knowledge.ACCREDITATIONLe Cordon Bleu Australia is registered by the Training& Skills Commission (TSC) of South Australia to issuethe following qualifications:• Bachelor of Business (International Hotel Management)CRICOS Code 060181D• Bachelor of Business (International RestaurantManagement) CRICOS Code 060182CThe TSC is the only legal body conferred authority underthe South Australian Training & Skills Development Act(2003) to accredit Bachelor Degree programs (and higher)to private Registered Training Organisations outside of theUniversity sector.Accreditation by the TSC is equivalent to accreditationundertaken by a Regional Accreditation body in the UnitedStates and the self-accrediting status of Royal CharteredUniversities or Universities enacted via an Act of Parliament.The Bachelor degrees are listed on the South AustralianHigher Education Register at Level 7 of the AustralianQualifications Framework.182009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 19OVERSEAS STUDENT HEALTH COVERAll international students are required to pay for healthinsurance during their stay in Australia. The Overseas StudentHealth Cover (OSHC) plan assists in the payment of any medicaland hospital care from the date of your arrival until the endof your stay as a student in Australia.OSHC pays 85% of the fee for each consultation with a medicalpractitioner (including specialists), X-rays and pathology services.The following costs for 2007 are provided as a general guide:• Per Student A$315 per year approx.• Per Family A$630 per year approx.STUDENTS SUPPORT SERVICEThe Le Cordon Bleu Student Services and Admissions unitsare responsible for ensuring the provision of the highest levelof personalised service and coordinates enquiries, admissions,enrolments, orientation, airport reception and alumni activities.Le Cordon Bleu provides the following services:• Accommodation information• Information about student visas• Orientation Program – comprehensive induction programproviding information on banking, medical, shopping, transport,cultural adjustment, campus tours; meeting with otherinternational students; familiarisation of the course• Overseas Student Health Cover information• Arranging English language assistance/tuition• Employment placement assistanceOn – Campus Support ServicesTo enrich your time with Le Cordon Bleu, and to supportyour success in study, each of our educational partners haveexcellent amenities and support services for both domesticand international students.• Academic and Personal Counselling• Learning Support Staff• Accommodation Service• Learning Resource Centre-extensive libraryand data-base research facilities• Bookshop (UniSA only)• Career adviser• Health Care Centre – residential doctors on campus(Regency campus only)• Disability Support• Students Clubs and Association• Modern Cafeteria• Language programs for people for whom Englishis a Second Language• Electronic Banking Facilities (ATM)

202009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380MLe Cordon BleuBACHELOR OF BUSINESSINTERNATIONAL HOTELMANAGEMENTCourse code: 060181DThe Bachelor of Business (InternationalHotel Management) extends andprepares students for a range of careersin the international hospitality industrythrough a multidisciplinary programwhich incorporates simulationsand real-life professional practices.The emphasis is on concepts of hospitality,critical consideration of managementstyles and strategic thinking.The Hotel Management degree concentrates on thecorporate world of international hotel and hospitalitymanagement. In this program there is also the opportunityto specialise through a series of elective courses –these include concentrations in areas of food andbeverage preparation, wine marketing or conferencesand exhibitions management as they relate to theinternational hotel sectorYear 1 – Stage 1 – On Campus (6 months)Kitchen Operations ManagementTo develop a sound understanding of the daily activitiesundertaken in a commercial kitchen within the international hoteland restaurant industry.Food and Beverage ServiceTo develop an understanding of the food and beverage serviceoperations required of personnel within the international hoteland restaurant industry.Introduction to Hospitality ManagementTo introduce students to concepts, theories and practical examplesof organisations and the fundamentals of managing theseorganisations within hospitality industries.Marketing for Hospitality EnterprisesTo introduce students to a customer-centred approach to operatingwithin the international hospitality industry with a focus on thefundamentals of marketing as it applies to hospitality enterprises.CommunicationsTo develop effective communication skills as an independentlearner and reflective practitioner.Wine FundamentalsTo introduce knowledge of wine styles and manufacture, and skillsto identify basic characteristics of major wine types and styles.The Hospitality ExperienceTo introduce students to the general concept of hospitality,understood as a core value upheld by societies the world overand promote an understanding of the importance of the conceptof hospitality in ethical, socio-cultural and philosophical terms,and examines the everyday practices and business applicationof hospitality principles in the hospitality industry.Technology and Information Systems for HotelsTo provide the fundamental skills and knowledge to manage thetechnology and information systems required for managementof all departments in an international hotel.International HotelsTo explore the role of individual departments of a hotel, includingtheir interrelationships and some of the key factors and trends thatinfluence hotel and hospitality managers’ decision-making and methods.Food and Beverage ManagementTo introduce students to the complex subject of food and beveragemanagement and cost control techniques commonly usedin international hospitality establishments.Introduction to Financial Reports and Cost Control for HotelsTo introduce basic concepts and skills to enable students tointerpret financial reports and understand the process of cost andrevenue control.The Aesthetics of Food & WineTo introduce students to the concept of aesthetics in relationto the education of the senses, encompassing historical, culturaland gastronomic contexts, focusing on how specific tastes areculturally constructed.Stage 2 – Professional Experience 1(6 months)To allow students to develop and apply practices and principlesintroduced in a controlled learning environment in a realworkplace situation.

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 21BACHELOR OF BUSINESSINTERNATIONAL HOTEL MANAGEMENTYear 2 – Stage 3 – On Campus (6 months)Finance and Accounting for Hospitality BusinessesTo provide students with the opportunity to develop theirunderstanding of financial management processes relatingto the international hospitality industry.Advanced MarketingTo expose students to the more strategic considerationsin marketing within an internationally competitive environment.Hospitality Business LawTo provide an overview of the legal system as a framework forthe comprehension of legal obligations and responsibilities,tenders and service contracts, and common businesssituations which involve legal issues.Human Resources ManagementTo introduce students to the key principles, concepts,knowledge and skills required to manage human resourceswithin an international hospitality context.ElectivesFood Quality ManagementTo develop the skills and knowledge required to ensuresafe food handling, preparation and storage in a commercialkitchen environment.or – Rooms Division ManagementTo familiarise students with the operations and proceduresinvolved in managing the guest services and housekeepingoperations in international hotels.Consumer BehaviourTo enhance the understanding of customers and theirbehaviours and to reinforce an appreciation in students of thecentrality of customers in the delivery of quality hospitality services.or – Culinary PracticeTo build on the introductory skills and knowledge studentsgained in the Kitchen Operations Management course bydeveloping intermediate and advanced skills and knowledgerequired in commercial kitchens across the international hoteland restaurant industry.Stage 4 – Professional Experience 2(6 months)To allow students to develop and apply practices and principlesintroduced in a controlled learning environment in a realworkplace situation.Year 3 – Stage 5 – On-campus (6 months)Strategic ManagementTo provide students with the opportunity to research and evaluatecontemporary approaches to strategic management and organisationalleadership as it applies to international hospitality businesses,including strategic and operational risk management planning.Leadership and Management in ActionTo provide students with the opportunity to apply skills and knowledgegained throughout previous courses and workplace experience to asimulated workplace situation at which time students will adopt therole of a hotel general manager and be required to make decisions andrespond to problematic situations in that role.Quality Service ManagementTo develop in students an appreciation of quality and service excellenceas a fundamental strategic orientation that delivers customer value andensures superior performance and sustainable competitive advantage.Decision Making for Hotel ManagersTo provide students with the opportunity to develop and applyknowledge 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.ElectivesManagement Information SystemsTo provide students with a broad knowledge of hospitality managementinformation systems including hardware and software, and in the useof software for data analysis, decision making and strategic planningor – Facilities and Property Development and ManagementTo prepare students to manage the application of the skills of specialistproperty practitioners to the successful development, refurbishment,risk and maintenance management of the hospitality property.or – Professional Gastronomic PracticeTo provide students with an opportunity to synthesise the science, artand management of culinary practice as a proficient manager with anunderstanding of the technical and creative aspects of food preparationas well as knowledge of the business environment and entrepreneurship.Managing and Organising Conferences and ExhibitionsTo explore the factors involved in the provision of quality conferencesand exhibitions from the marketing, management and organisationof facilities to the planning of the event.or – Wine and Beverage Management and MarketingTo provide insight into the global wine market with emphasis onapplication of wine marketing concepts in conjunction with knowledgeof the international wine market to maximise corporation goals andmanage company resources.

222009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380MLe Cordon BleuBACHELOR OF BUSINESSINTERNATIONALRESTAURANT MANAGEMENTCourse Code: 060182CThe Bachelor of Business (InternationalRestaurant Management) is an intensiveprogram focused on preparing studentfor a range of careers at managementlevel in restaurant business, food andbeverage consultancies, food and winemarketing, and related food productionand food service operations within theinternational restaurant industry.Through this multi-disciplinary program, whichincorporates simulated and real-life professionalpractices, students explore the aesthetics of food and wineand its place in the hospitality experience. The degree hasa strong focus on the entrepreneurial and culinary aspectsof the world of hospitality, including small businessmanagement, marketing, wine and beverage managementcoupled with high level culinary skills related directlyto the world of international restaurant management.Year 1 – Stage 1 – On Campus (6 months)Kitchen Operations ManagementTo develop a sound understanding of the daily activitiesundertaken in a commercial kitchen within the international hoteland restaurant industry.Food and Beverage ServiceTo develop an understanding of the food and beverage serviceoperations required of personnel within the international hoteland restaurant industry.Introduction to Hospitality ManagementTo introduce students to concepts, theories and practical examplesof organisations and the fundamentals of managing theseorganisations within hospitality industries.Marketing for Hospitality EnterprisesTo introduce students to a customer-centred approach to operatingwithin the international hospitality industry with a focus on thefundamentals of marketing as it applies to hospitality enterprises.CommunicationsTo develop effective communication skills as an independentlearner and reflective practitioner.Wine FundamentalsTo introduce knowledge of wine styles and manufacture, and skillsto identify basic characteristics of major wine types and styles.The Hospitality ExperienceTo introduce students to the general concept of hospitality,understood as a core value upheld by societies the world overand promote an understanding of the importance of the conceptof hospitality in ethical, socio-cultural and philosophical terms,and examines the everyday practices and business applicationof hospitality principles in the hospitality industry.Technology and Information Systems for RestaurantsTo provide the fundamental skills and knowledge to manage the technologyand information systems required for management of a restaurant.Restaurant Business OperationsTo introduce students to the complex subject of food and beveragemanagement and cost control techniques commonly used in therestaurant industry.Restaurant Concepts and ManagementTo introduce students to the principles and concepts they will needto understand in order to plan, design and establish a restaurant,whether from start up or on taking over an existing restaurant.The Aesthetics of Food & WineTo introduce students to the concept of aesthetics in relation to theeducation of the senses, encompassing historical, cultural and gastronomiccontexts, focusing on how specific tastes are culturally constructed.Food and Beverage ManagementTo introduce students to the complex subject of food and beveragemanagement and cost control techniques commonly used ininternational hospitality establishments.Introduction to Accounting and Cost Control for RestaurantsTo introduce basic concepts and skills of accounting and bookkeeping,and to enable students to interpret financial reports and understandthe process of cost and revenue control in a restaurant context.Stage 2 – Professional Experience 1(6 months)To allow students to develop and apply practices and principlesintroduced in a controlled learning environment in a realworkplace situation.

BACHELOR OF BUSINESSINTERNATIONAL RESTAURANT MANAGEMENTYear 2 – Stage 3 – On campus (6 months)Finance and Accounting for Hospitality BusinessesTo provide students with the opportunity to develop theirunderstanding of financial management processes relatingto the international hospitality industry.Food Quality ManagementTo develop the skills and knowledge required to ensuresafe food handling, preparation and storage in a commercialkitchen environment.Advanced MarketingTo expose students to the more strategic considerations inmarketing within an internationally competitive environment.Hospitality Business LawTo provide an overview of the legal system as a framework forthe comprehension of legal obligations and responsibilities,tenders and service contracts, and common businesssituations which involve legal issues.Culinary PracticeTo build on the introductory skills and knowledge studentsgained in the Kitchen Operations Management course bydeveloping intermediate and advanced skills and knowledgerequired in commercial kitchens across the international hoteland restaurant industry.Human Resources ManagementTo introduce students to the key principles, concepts,knowledge and skills required to manage human resourceswithin an international hospitality context.Stage 4 – Professional Experience 2(6 months)To allow students to develop and apply practices and principlesintroduced in a controlled learning environment in a realworkplace situation.Year 3 – Stage 5 – On campus (6 months)Strategic ManagementTo provide students with the opportunity to research and evaluatecontemporary approaches to strategic management and organisationalleadership as it applies to international hospitality businesses,including strategic and operational risk management planning.Professional Gastronomic PracticeTo provide students with an opportunity to synthesise the science, artand management of culinary practice as a proficient manager with anunderstanding of the technical and creative aspects of food preparationas well as knowledge of the business environment and entrepreneurship.Decision Making for Restaurant ManagersTo provide students with the opportunity to develop and apply knowledgeand skills to think and work strategically as a manager, particularlythose related to analysis of data and decision making, in a simulatedworkplace situation.Quality Service ManagementTo develop in students an appreciation of quality and service excellenceas a fundamental strategic orientation that delivers customer valueand ensures superior performance and sustainable competitive advantage.Entrepreneurship and Small Business ManagementTo provide students with the opportunity to conceptualise and planthe development of a restaurant business from an entrepreneurialperspective, applying principles, knowledge and skills from previousstudies to produce a restaurant business development plan.ElectivesFacilities and Property Development and ManagementTo prepare students to manage the application of the skills of specialistproperty practitioners to the successful development, refurbishment,risk and maintenance management of the hospitality property.or – Wine and Beverage Management and MarketingTo provide insight into the global wine market with emphasis onapplication of wine marketing concepts in conjunction with knowledgeof the international wine market to maximise corporation goals andmanage company resources.2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 23

242009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380MLe Cordon BleuBACHELOR DEGREE DELIVERY PARTNERSWhile Le Cordon Bleu Australia Pty Ltd is the registered education provider, the Bachelordegrees 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.REGENCY INTERNATIONALCENTRE FOR HOSPITALITY, LEISURE & FOOD STUDIESRegency International Centre for Hospitality, Leisureand Food Studies is located 10 km north west of centralAdelaide at Regency Park.Regency Institute TAFEDays Road, Regency ParkSouth Australia, Australia 5010CRICOS Provider No: 00092BFacilities & EquipmentRegency International Centre for Hospitality, Leisureand Food Studies is a pre-eminent training and educationfacility encompassing all aspects of the hospitality andfood industry. Recognised globally for its innovation andhigh quality training programs that serve the needs ofthe international hospitality industry, the School’s uniquealliance with Le Cordon Bleu ensures graduates areprovided with the knowledge and skills most relevantto their professional development.This 14,500 square metre state-of-the-art schoolprovides students with the most modern training facilities.These include:• a restaurant – function centre capable of seatingup to 500 people• specific Le Cordon Bleu culinary teaching kitchens• a sensory evaluation area• four major training bars• two wine tasting rooms• demonstration kitchens/lecture theatre• a coffee shop and retail meat shop• a winery and industry development centrehttp://www.tafe.sa.edu.auUNIVERSITY OF SOUTH AUSTRALIACourses from the Le Cordon Bleu Bachelor of Businessdegrees are offered at the University of South Australia.The University of South Australia is the largest in thestate; with over 25,000 undergraduate and postgraduatestudents on five campuses, offering modern andsophisticated facilities.University of South AustraliaCity West Campus North Terrace, AdelaideSouth Australia, Australia 5006CRICOS Provider No: 00121Bhttp://www.unisa.edu.au

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 25

262009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380MLIVING & STUDYING IN ADELAIDEThe Le Cordon Bleu Bachelor & Masters degrees are offered in Adelaide,South Australia a small sophisticated city, offering all the advantages of a largecity without the distractions.From a student perspective, it is affordable, convenient, transport efficient,clean and green with an excellent array of accommodation choices.Students coming to study at Le Cordon Bleu in Adelaide will have a widerange of accommodation and transport options to choose from.Adelaide – The CityAdelaide combines interest, creativity and liveliness with a low cost of livingand a safe and pleasant environment. It is ideal for an academically andpersonally rewarding study experience. Multicultural city with one hundreddifferent ethnic communities from all over the world. Ample opportunitiesfor recreation activities including cinemas and theatres, music, shopping,swimming, sailing and windsurfing at the nearby beaches. City of restaurants,quality wineries and a Mediterranean outdoor eating lifestyle – an ideallocation to learn the art of hospitality.

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 27LIVING & STUDYINGIN ADELAIDECLIMATEAdelaide enjoys a Mediterranean climate, with warm, drysummers and cool, wet winters. The temperature rangesfrom 25ºC to 35ºC in summer, and 10ºC to 15ºC in winter.ACCOMMODATIONThe bachelor and master degree programs are nonresidential.Le Cordon Bleu in Adelaide has a serviceagreement with Student Living Australia (SLA) in Adelaidewhich is the leading provider of quality accommodationservices for international students. SLA providesaccommodation services to all of the major institutionsin South Australia and has a “five star” reputationin this business sector.The SLA website is: www.studentliving.com.auTel: +61 8 8232 0022HomestayHomestay provides students with the opportunity to livewith an Australian family. As members of the host family,students are introduced to Australian culture and have thebest opportunity to use English in everyday situations andto develop language skills more quickly. Most host familiesare located within 20 minutes travelling time to the city andcollege by public transport. Accommodation is approximately$AUD220 per week for full board (furnished room with2–3 meals per day).Homestay facilities include:• Bedroom with wardrobe, desk and bed• Negotiated use of kitchen facilities• Shared use of bathroom, laundry• Negotiated use of telecommunicationsYou can also find a host family via Homestay Website.Simply visit: www.homestayweb.com for more Homestay options.Other Private Rental or Hostel Accommodation OptionsIndependent/ Private Rental PropertiesOther options include house or unit/flat rentals, or hostels.Costs vary considerably depending on size, quality andlocation around Adelaide. Renting normally requires youto sign a contract for 6 or 12 months and you will usuallybe required to pay one month’s rent in advance as well aspay a refundable deposit (bond).One of the common places to find properties for rent iswww.realestate.com.au. However it may be quite difficult tosecure an independent rental property prior to arriving inAdelaide. Most people who rent flats or rooms look on campusnotice boards or in newspapers after they arrive in Adelaide.Most international students like to live in or near the Citycentre – free city transport, central food market, Chinatown,cinemas, shopping malls, etc. The City Centre is only 30minutes by bus from the Regency Campus for Bachelorof Business students.Le Cordon Bleu’s English Language, Foundation, Stage3 and 5 Bachelor of Business students, and Mastersstudents will study in the City Centre at either the Universityof Adelaide or the University of South Australia’s CityWest campuses.AIRPORT PICKUP SERVICELe Cordon Bleu has a airport pick-up partner – theHUGHES/CITI-CAR Group,http://www.hugheslimousines.com.au/which is the largest chauffeured limousine companyin South Australia which specialises in VIP’s andGovernment officials.Le Cordon Bleu can arrange for a driver to meet youat Adelaide Airport and take you to your accommodation.Adelaide Airport is a combined international and domesticterminal, located 6 kilometres west of Adelaide City.

282009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380MLIVING & STUDYINGIN ADELAIDECOST OF LIVINGAdelaide is an affordable city to live in compared to mostother Australian cities. For a single student in shared rentalaccommodation, the following guide shows the average basicweekly living costs and does not include additional textbooks,travel, car costs, or any luxuries.Rent $100.00Bills (Electricity, gas etc) $20.00Food $60.00Transport $15.00Clothes, entertainment $25.00Phone calls, postage $20.00Unexpected costs $20.00Total $260.00(Approximately $AUD13,500–15,000 per year)WORKING IN AUSTRALIAUnder current visa regulations, students residing temporarilyin Australia under a Student Visa are required to apply, in Australia,for work rights which will enable students to work up to 20 hoursper week. An Employment Coordinator is available to assistin obtaining part-time employment if required.15 minutes from CBDLe Cordon BleuGrangeHenley BeachUniSACELUSA & SAIBTUniversity of AdelaideWest BeachAdelaideAirportADELAIDECBDAdelaideBusinessManagementSydneyLCB CulinaryArts School

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 29CULINARY DEGREESLe Cordon BleuSYDNEY CULINARY ARTSThe Grand Diplôme Program, the core of Le Cordon Bleu’s curriculum,is considered to be the most intensive and comprehensive trainingin classic French cuisine and pastry techniques available today.• Le Cordon Bleu Diplôme de Cuisine• Le Cordon Bleu Diplôme de Pâtisserie• Professional Culinary Arts ManagementThe Program offers many practical hoursin teaching kitchens, where each student,under the guidance and supervision of a Chef,independently prepares one dish from startto finish. Our focus on mastering technical skillsgives students the confidence and knowledgeto apply what they have learnt to any styleof cuisine. By working with some of the finestChefs in the world, students are personallyencouraged as they move through the courselevels to develop their own creativity andartistic expression.Le Cordon Bleu TrainingProfessionals, amateurs and gastronomicenthusiasts come to Le Cordon Bleu fora superior culinary education. All instructionis given by Master Chefs. Most of them haveearned numerous awards and distinctionsthroughout their careers and have judgedin culinary competitions.At Le Cordon Bleu, students at all levels learnfrom the Chefs’ expertise, experience andpersonal interpretation of the culinary arts.The unrivalled Le Cordon Bleu teachingmethodology combines demonstrationsfollowed by hands-on practical classes.

302009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380MLe Cordon BleuSYDNEY CULINARY ARTSLe Cordon Bleu Classic Cycle ProgramLe Cordon Bleu Chefs teach sophisticated culinary techniques and influence the newesttrends in gastronomy.The Le Cordon Bleu Classic Cycle teaches students to progressively discover and ultimatelymaster the basics of French Cuisine and Pâtisserie in a complete and systematic manner.Consisting of two different but complementary cycles: the Cuisine Cycle and the Pâtisserie Cycle.In approximately 9 months, students advance through Basic, Intermediate and Superiorlevels in Cuisine or Pâtisserie. These are progressively structured courses that provideLe Cordon Bleu students with the skills they need to apply French culinary techniquesto any cuisine.• The Le Cordon Bleu Diplôme de Cuisine is awarded to students who have successfullycompleted the Basic, Intermediate and Superior Cuisine courses.• The Le Cordon Bleu Diplôme de Pâtisserie is awarded to students who have successfullycompleted the Basic, Intermediate and Superior Pâtisserie course.• The prestigious Le Cordon Bleu Grand Diplôme is awarded after successful completionof all six courses.BasicCuisine10 weeksClassic Cycle ProgramIntermediateCuisine10 weeksSuperiorCuisine10 weeksPatisserie ^ Patisserie ^ Patisserie ^10 weeks10 weeks10 weeks(3 months)(3 months)(3 months)Diplome^Le Cordon Bleu Diplome ^de Cuisine9 monthsLe Cordon Bleu Diplome ^de Patisserie ^9 monthsGrand Diplome^Le Cordon BleuGrand Diplome ^ de Cuisineet de Patisserie ^Le Cordon Bleu Professional Culinary Arts Management ProgramThe focus of the Diploma of Professional Culinary Management or the Diplôme de Directionde Cuisine is specifically geared to the international culinary industry. For those wishing tosucceed within it, the knowledge and skills embedded in the 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 managementdiploma offers comprehensive training in either cuisine or pâtisserie. Underpinned with12 months of academic studies in the fundamentals of front line management andcombined with six months Professional Experience, this course is considered a worldleader in culinary education.The Diploma of Professional Culinary Arts Management builds on successful completionof the Le Cordon Bleu Diplôme Program / Certificate III in Hospitality (Commercial Cookery).Diploma of Professional Culinary ManagementBasicCuisine or Patisserie ^3 monthsCertificate I in HospitalityIntermediateCuisine or Patisserie ^3 monthsCertificate II in HospitalitySuperiorCuisine or Patisserie ^3 monthsCertificate III in HospitalityCertificatde Chef de Partie6 monthsCertificate IV in HospitalityProfessionalExperience6 monthsDiplome ^de Direction de Cuisine6 monthsDiploma in HospitalityThe Diploma of Professional Culinary Management is delivered over 2 years and 3 months, including 6 months industry placement.

Le Cordon Bleu Sydney Culinary Arts Instituteoffers intensive training programs in bothCuisine and Pâtisserie for those aspiringto become a chef. The culinary programsconducted at the Sydney Culinary ArtsInstitute bring together all critical elementsof mastering the principles, theory andtechniques of classical French cuisine.Classic CycleEach course constitutes 10 weeks of study.• Basic, Intermediate and Superior Cuisineand Pâtisserie are conducted over threedays per week.Practical classes are delivered over six hours comprisingtwo hours of lecturer demonstration and four hours of studentpractical. Workplace-related topics will be delivered in oneto two-hour teaching sessions. Theory is integrated throughoutthe course.COMBINATIONSStudents may combine a Cuisine course with a Pâtisseriecourse during the same term if prerequisite studies havebeen completed.COURSE DATESLe Cordon Bleu offers four starting dates per year: January – April– July – October.ENTRY REQUIREMENTSSchool leaver – Satisfactory completion of year 11 is requiredor equivalent interstate/overseas secondary education.Age – Applicants must be 18 years of age by the time thecourse commences.International entry – Overseas students are required to haveachieved a minimum level of English proficiency of IELTS (IntensiveEnglish Language Testing System) 5.5 with no Band Score below5 or successful completion of the Le Cordon Bleu AdvancedEnglish Language program for entry into the culinary program.ENGLISH LANGUAGE REQUIREMENT – ENTRY CERTIFICATE IVUpon entry into Certificate IV in Hospitality if a student’s Englishlanguage proficiency is found to be insufficient (below IELTS 5.5)for successful completion of the academic program, Le CordonBleu can direct a student to undertake additional languagetraining at their expense – this will also impact upon thestudents’ Professional Experience semester component.Professional Culinary ArtsManagement DeliveryConstitutes both the Classic Cycle Program & the 18 monthsculinary management program and is conducted over threedays per week.ProgramDurationLe Cordon Bleu Classic Cycle Program 9 months –Practical TrainingCertificat de Chef de Partie 6 months –– Certificate IV in Hospitality Commercial Cookery Academic StudiesProfessional Experience 6 months –WorkplacementDiploma of Professional Culinary Management 6 months –– Diploma of Hospitality (Management) Academic StudiesPROFESSIONAL EXPERIENCE – CERTIFICATE IVLe Cordon Bleu offers an innovative and comprehensive jobreadiness program equipping students with lifelong careermanagement tools required to compete and succeed withintoday’s job market.ASSESSMENT METHODSAssessment methods are varied, involving a combinationof practical and theory examinations, classroom and writtenhomework activities. Assessment is competency based andincorporates simulated off-the-job training.DELIVERY PARTNERLe Cordon Bleu Sydney Culinary Arts Institute is locatedwithin the Ryde Campus of the Northern Sydney Instituteof TAFE – a leading provider of Tourism and Hospitalityeducation in Australia.Since opening in 1978, Ryde has acquired an internationalreputation for quality and is now widely recognised as acentre of excellence for Tourism and Hospitality trainingin the South Pacific region. It is this commitment to qualitywhich makes Ryde an ideal location for Le Cordon Bleu,the world leader in culinary education.Note: A detailed Culinary Arts prospectus is available by contacting the Le Cordon Bleu Australia Corporate Office:Tel: 61 8 8346.3700 Email: australia@cordonbleu.edu http://www.lecordonbleu.com.au2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 31

322009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380MPÂTISSERIE COURSESLe Cordon BleuBasic PâtisserieLe Cordon BleuIntermediate PâtisserieLe Cordon BleuSuperior PâtisserieCourse Code: THH11102Certificate I in Hospitality(Kitchen Operations)CRICOS Code: 048660AFRENCH STUDY MODULESIntroduction to classic cooking techniquesas applied to Pâtisserie:• French Pâtisserie – introduction to a varietyof cakes and gateaux• Basic doughs and fillings – short pastry,choux pastry, puff pastry; various creams• Basic decoration• Basic French pastry terms• Introduction to chocolate• Introduction to breads and yeast doughs• Introduction to dessertsImbedded within the Basic Pâtisserieprogram is the Australian qualificationunits of competency:THHBKA01B Organise and prepare foodTHHBKA02B Present foodTHHBKA03B Receive and storekitchen suppliesTHHBKA04B Clean and maintainkitchen premisesTHHCOR01B Work with colleaguesand customersTHHCOR02B Work in a socially diverseenvironmentTHHCOR03B Follow health, safety andsecurity proceduresTHHHCO01B Develop and update hospitalityindustry knowledgeTHHGHS01B Follow workplace hygieneproceduresTHHBCC01B Use basic methods of cookeryCourse Code: THH22002Certificate II in Hospitality(Kitchen Operations)CRICOS Code: 048661MPrerequisite: Basic PâtisserieFRENCH STUDY MODULESThe focus will be refining and developingthose skills previously learned.• Artistic and decorative skills• Ice cream and sorbet• Savour and sweet petite fours, classicand contemporary presentations• Introduction to breadbaking• Mastering Bavarian creams and mousses• Caramel and nougatine• Introduction to chocolate: hand temperingand dipping• Variety of tortes and gateaux – traditionaldesserts and cakes• Sweet yeast products• Classic and contemporary French desserts• Classic and contemporary presentations• Variations on restaurant hot and coldplated dessertsImbedded within the IntermediatePâtisserie program is the Australianqualification units of competency:THHCCH01A Prepare, cook and serve foodTHHBCC08B Prepare hot and cold dessertsTHHBPT01B Prepare and produce pastriesTHHBPT02B Prepare and produce cakesTHHBPT03B Prepare and produceyeast goodsTHHADCC06B Prepare chocolateTHHBCC11B Implement food safetyproceduresTHHGGA01B Communicate on the telephoneTHHGTR01B Coach others in job skillsCourse Code: THH31602Certificate III in Hospitality(Pâtisserie)CRICOS Code: 048663JPrerequisite: Intermediate PâtisserieFRENCH STUDY MODULESIn the superior level of pâtisserie itemsproduced, include:• Petits Fours and Marzipan – shaping,modelling and finishing• Chocolate work – advanced techniques• Advanced gâteaux and tortes• Advanced hot and cold plated desserts• Novelty presentation of gâteaux• Products for dietary requirements• Boulangeries – bread products-advanced• Sugar work – techniques; cooking,colouring, pulling, blowing and displayshowpieces• Dessert menusImbedded within the SuperiorPâtisserie program is the Australianqualification units of competency:THHGCS02B Promote products and servicesto customersTHHGCS03B Deal with conflict situationsTHHADPT01B Prepare bakery productsfor pâtissiersTHHADPT02B Prepare and present gateaux,tortes and cakesTHHADPT03B Present dessertsTHHADPT04B Prepare and display petits foursTHHADPT05B Prepare and model marzipanTHHADPT07B Prepare and display sugar workTHHADPT08B Plan, prepare and displaysweet buffet show piecesTHHBFB12A Prepare and serveespresso coffeeTHHADFB05A Plan and monitor espressocoffee service

CUISINE COURSESLe Cordon BleuBasic CuisineCourse Code: THH11102Certificate I in Hospitality(Kitchen Operations)CRICOS Code: 048660AFRENCH STUDY MODULESThe aim of this program is to providean introduction to French Cuisine.• Introduction to French cuisine• French classical cooking techniques• Variations on cookery methods• The use and care of cookery equipment• Working in a safe and hygienic manner• Food preparation and mise en place• Work organisation and planning• Fonds de Cuisine – stocks and saucesproduced to enhance recipes• French culinary terms and definitions• Meat, seafood and poultry techniques,finishes and recipes• Vegetable preparations and techniquesused in their preparations• Preparation and service of menus• Prepare and cook simple dessertsImbedded within the Basic Cuisineprogram is the Australian qualificationunits of competency:THHBKA01B Organise and prepare foodTHHBKA02B Present foodTHHBKA03B Receive and store kitchen suppliesTHHBKA04B Clean and maintainkitchen premisesTHHCOR01B Work with colleaguesand customersTHHCOR02B Work in a socially diverseenvironmentTHHCOR03B Follow health, safety andsecurity proceduresTHHHCO01B Develop and update hospitalityindustry knowledgeTHHGHS01B Follow workplacehygiene proceduresTHHBCC01B Use basic methods of cookeryLe Cordon BleuIntermediate CuisineCourse Code: THH22002Certificate II in Hospitality(Kitchen Operations)CRICOS Code: 048661MPrerequisite: Basic Cuisine.FRENCH STUDY MODULESEmphasis is placed on the importance of:• Mise en place organisation and workflowplanning in the preparation and service of menus• Product origins; influences on regional cuisine• Commodities – receiving and storage• Hors d’oeuvres and canapé appetisers• Classical French stocks, sauces and soups• Vegetables, eggs and farinaceous dishes• Meat, including preparation of poultry and game• Fish and shellfish• Hot and cold desserts• French Pastries and cakes• Presentation and service requirementsof the finished menuImbedded within the IntermediateCuisine program is the Australianqualification units of competency:THHCCH01A Prepare, cook and serve foodTHHBCC08B Prepare hot and cold dessertsTHHBCC09B Prepare pastry, cakes andyeast goodsTHHBCC11B Implement food safety proceduresTHHGGA01B Communicate on the telephoneTHHGTRO1B Coach others in job skillsTHHBCC02B Prepare appetisers and saladsTHHBCC03B Prepare stocks, sauces and soupsTHHBCC04B Prepare vegetables, eggsand farinaceous dishesTHHBCC05B Prepare and cook poultry and gameTHHBCC07B Select, prepare and cook meatLe Cordon BleuSuperior CuisineCourse Code: THH31502Certificate III in Hospitality(Commercial Cookery)CRICOS Code: 048662KPrerequisite: Intermediate CuisineFRENCH STUDY MODULESDevelop a creative approach in the preparationand service of French classical and contemporarycuisine as served on today’s menus:• Classical French and contemporary cuisines• Mastery of intricate French techniquesand methods• Hors d’oeuvres appetisers• Stocks, glazes and sauces• Classical French and contemporary pâtésand terrines, and buffet items• Mastery of decoration and presentation• Appreciation of menu influences• Cheese analysis• Seasonal and market influences in cuisine• Classical and contemporary menus• Modern approach to plate design andpresentation to restaurant standards• Organise and prepare mise en placefor a restaurant situation as a teamImbedded within the Superior Cuisineprogram is the Australian qualificationunits of competency:THHGCS02B Promote products and servicesto customersTHHGCS03B Deal with conflict situationsTHHBCC13B Plan and control menubasedcateringTHHBCAT01B Prepare foods according todietary and cultural needsTHHCCH02A Prepare, cook and serve foodfor menusTHHBCC06B Prepare and cook seafoodTHHBCC10B Plan and prepare food for buffetsTHHADCC08B Select, prepare and servespecialist cuisinesTHHADCC05B Handle and serve cheeseTHHBFB11B Develop and update food andbeverage knowledge2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 33

Le Cordon BleuDIPLOMA OF PROFESSIONAL CULINARY MANAGEMENTThe focus of the Diploma of Professional Culinary Management is specifically geared to theinternational culinary industry. This innovative Le Cordon Bleu 2.3 year Culinary Diplomaoffers comprehensive training in either cuisine or pâtisserie.The Diploma of Professional Culinary Arts Management buildson from successful completion of the Le Cordon Bleu DiplômeProgram / Certificate III in Hospitality (Commercial Cookery).Academic studies are offered in the fundamentals of frontline management – combined with six months ProfessionalExperience – offers a complete culinary management programfor those wishing to succeed within it and who have the passion,drive and commitment to reach the top professionally.Le Cordon Bleu Certificat de Chef de PartieCourse Code: THH41302Certificate IV in Hospitality (Commercial Cookery)CRICOS Code: 050930KThis course provides a learning pathway for formally qualifiedchef to acquire the fundamentals of Restaurant Operationsfrom the menu compilation perspective. The course is designedto provide participants with the skills and knowledge requiredto perform a supervisory or team leadership role in hospitalityor catering enterprise. Certificate IV in Hospitality is a firststep in turning career chefs into managers.FRENCH STUDY MODULES• Menu Engineering• Restaurant Control Systems• Restaurant Financial Management 1• Restaurant Quality Systems• Health & Safety Risk Management• Human Resource Management 1• Career Preparation & Workplace CommunicationImbedded within the Certificate IV in Menu Compilationprogram are the following Australian qualification unitsof competency:THHBCC13B Plan and control menu-based cateringTHHSCAT04B Design menus to meet market needsTHHS2CC1B Monitor catering revenue & costsTHHGGA07B Control and order stockTHHGFA06A Interpret financial informationTHHS2CC2B Establish and maintain quality controlTHHS2CC3B Develop a food safety programTHHGLE02B Implement workplace health, safety and security proceduresTHHGLE04B Establish and maintain a safe and secure workplaceTHHGLE07B Recruit and select staffTHHGLE05B Roster staffLe Cordon Bleu Diplôme de Direction de CuisineCourse Code: THH51202Diploma of Hospitality ManagementCRICOS Code: 050931JThis intensive program is suited to a range of individualsseeking to further advance their career in professionalculinary management, and ultimately performing in executiveculinary positions.FRENCH STUDY MODULES• Restaurant Financial Management 2• Restaurant Management• Business Law and Relationships• Human Resource Management 2• Management 1Imbedded within the Diploma of Professional CulinaryManagement program are the following Australianqualification units of competency:THHGLE13B Manage finances within a budgetTHHGLE14B Prepare and monitor budgetsTHHGLE09B Manage workplace diversityTHHGLE01B Monitor work operationsTHHGCS08B Establish and conduct business relationshipsTHHGLE20B Develop and update the legal knowledge requiredfor business complianceTHHGLE06B Monitor staff performanceTHHGLE08B Lead and manage peopleTHHGCS02B Promote products and services to customersTHHGLE11B Manage quality customer serviceTHHGLE03B Develop and implement operational plansProfessional Experience – 6 monthsWorkplace experience is a critical component of the programwhich compliments the theoretical study components. Eachstudent is required to undertake 600 hours of ProfessionalExperience over approximately 6 months.342009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 35LIVING & STUDYING IN SYDNEYSydney, capital of New South Wales is a major international travellers destination,often referred to as the international gateway of Australia, and is notable for itsbeaches and twin landmarks: the Sydney Opera House and the Harbour Bridge.The metropolitan area is surrounded by national parks,and contains many bays, rivers and inlets.It has been recognised as a global city that plays host to numerousinternational sporting events, including the 2000 Summer Olympicsand the 2003 Rugby World Cup. Sydney is one of the mostmulticultural cities in the world which reflects its role as a majordestination for immigrants to Australia.North Ryde – Location of the Le Cordon BleuSydney Culinary Arts InstituteNorth Ryde is a suburb in the north of Sydney. It is part of the regionof Lower North Shore and is located approximately 17 km fromthe Sydney CBD in the City of Ryde. North Ryde’s main street offersmodern Al Fresco style dining with streetside cafes and restaurantslining the footpaths.

362009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380MLOCATIONThe school – Le Cordon Bleu Sydney Culinary Arts Institute –is located 25 minutes from the Central Business District,in the leafy suburb of Ryde.Le Cordon Bleu Culinary Arts SchoolNorthern Sydney Institute TAFE, Ryde Campus – Building H250 Blaxland Road, Ryde NSW 2112T +61 2 9448 6307 F +61 2 9807 6541E australia@cordonbleu.edu www.lecordonbleu.com.auBANKINGGenerally 9.30am–4pm Monday to Thursday, and 9.30am–5pm Friday, but some banks offer extended hours andsome are open on Saturday mornings.Travellers cheques are widely accepted, as are majorcredit cards VISA, Mastercard and (to a lesser extent)AMEX and Diners Card. Most banks will engage in foreigncurrency exchange.Admissions and all course enquiries are managed throughLe Cordon Bleu’s corporate office in Adelaide, South Australia.Days Road, Regency Park SA 5010T +61 8 8346 3700 F +61 8 8346 3755Australia Toll Free 1800 064 802TRANSPORTSydney, with a population of 4.2 million, is a remarkably easycity to move around in. An excellent train, bus and ferry servicecovers all points of the greater metropolitan area. Sydney hasa large and well run Government public transport system.ACCOMMODATION AND COST OF LIVINGThe culinary courses are non-residential. Students willbe responsible for their own accommodation. If assistanceis required, please contact the Le Cordon Bleu Student Servicesoffice for advice.Telephone: +61 8 8346 3700or www.lecordonbleu.com.au – Accommodation in Sydney link.There are a range of alternative accommodation stylesavailable – Hostels and Dormitories, Homestay and Houses& Apartments. Homestay accommodation ranges fromapproximately AUD$250 – AUD$280 a week for full board(furnished room with 2–3 meals per day).It is estimated that a single international student in Sydneyrequires a minimum of AUD$15,000 – AUD$17,000 to coverliving expenses in each year of study. However, students shouldhave a minimum of AUD$2,500 in addition to the monthlyaverage when they arrive to cover establishment expensessuch 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 whereyou live. The figures given do not include the costs of largenon-essential items such as household equipment or a car.CLIMATEThere are four seasons in Sydney. Temperature in Sydneyranges from 18 o C to 32 o C in summer, with occasional hotspells of over 38 o C.Winter temperature ranges from 8 o C to 18 o C, with theovernight temperature sometimes dropping below 6 o C.Humidity in summer ranges from 60 to 70 per cent. Rainfallin Sydney is usually spread fairly evenly through the year.• Summer – December to FebruaryLong with warm weatherand occasional hot spells.• Autumn – March to MayBalmy weather with warmto mild temperature.• Winter – June to AugustShort and mild winter.• Spring – September to NovemberPleasant mild temperature.

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 37ENGLISH LANGUAGE& FOUNDATION PROGRAMS– ADELAIDEENGLISH LANGUAGE PROGRAMSThere is a number of English Language Centre& Foundation Programs in South Australiawhich provide a range of academic and generalprograms which specialise in preparingstudents for undergraduate and postgraduatestudy with Le Cordon Bleu.ENGLISH LANGUAGECentre for English Language (CELUSA)The Centre for English Language at the University of SouthAustralia (CELUSA) has been helping students improvetheir English for more than 20 years by providing a rangeof academic and general English programs to prepare studentsfor undergraduate and postgraduate study in Australia.Website: http://www.unisa.edu.au/celusaSA Adelaide Language Centre (SAALC)SA Adelaide Language Centre is an accredited ELICOS centreoffering high quality English language tuition through a rangeof courses to students of all ages.The SA Adelaide Language Centre was established in 1994 bySt Aloysius College, a primary and secondary school foundedin 1880 by the Sisters of Mercy. The English Language coursesare designed for students who wish to develop their Englishlanguage proficiency for practical, professional or culturalpurposes – offering six levels: Beginner, Elementary, LowerIntermediate, Intermediate, Upper Intermediate and Advanced.Website: http://www.saalc.sa.edu.au/courses/general_englishFOUNDATION PROGRAMSSouth Australian Institute of Business and Technology [SAIBT]South Australian Institute of Business and Technology [SAIBT]is a modern and dynamic educational institution providing highquality Foundation programs in an environment that encouragesstudents to achieve excellence in their studies. Quality teaching,outstanding facilities, strong academic and welfare supportservices are central to SAIBT’s educational philosophy.Le Cordon Bleu Australia has an agreement with SAIBT to provideCertificate IV in University Foundation Studies to studentsentering the Le Cordon Bleu undergraduate award programs.Website: http://www.saibt.sa.edu.au

ENGLISH LANGUAGEPROGRAMS – SYDNEYThe Le Cordon Bleu English Language for Hospitality and Tourism program is conducted inSydney at the Billy Blue English Language School. The English Language program is designedto prepare students for entry into the Le Cordon Bleu Culinary Arts program. This language courseis a comprehensive preparation program with a practical ‘hands-on’ approach that requiresstudents to learn terminology specific to culinary arts environment.SPECIAL FEATURES OF THE COURSESpecial emphasis is given to learning associated with culinaryarts and hospitality disciplines – learning where studentsexperience real life hospitality situations:• Studying in the kitchen• Involved in practical cooking exercises• Restaurant servicing• French terminology of the industryDURATIONThe Le Cordon Bleu English Language programs offeredat Billy Blue English Language School are delivered in threeten week stages, for a total duration of 30 weeks.COURSE RECOGNITIONAchievement of a pass grade in the Le Cordon Bleu Englishprogram – equivalent to the English Proficiency level of IELTS5.5 is required for entry in the Le Cordon Bleu Certificateprograms in Cuisine and Pâtisserie.QUALIFICATIONS & ACCREDITATIONThis is a non-award course, and it is accredited by NEAS(National ELT Accreditation Scheme).TEACHING METHODSThe course includes group discussion activities, researchand project-based work and an introduction to hospitalityindustry practices.The special feature of the course is its communicativeapproach, including:• Collaborative work, tutorial sessions, and excursions• Practical ‘hands on’ modules where students are exposedto real life hospitality situations so that they can practiceappropriate language in appropriate settings• Emphasis on specialist vocabulary needed for studyin the hospitality field• Field trips to hospitality venuesEDUCATIONAL PROVIDERSBilly Blue English SchoolLevel 9, NorthpointCnr Pacific Highway & Miller StreetNorth Sydney, NSW, Australia 2059Email: info@billyblue.com.auhttp://www.billyblue.com.auCRICOS Provider No: 01440ALe Cordon Bleu Australia also works with a number of otherEnglish Language Providers / Schools in Sydney. Please contactthe Australian Marketing Manager for further details.382009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 39PROFESSIONALEXPERIENCEIn both campus’ (Adelaide and Sydney) students undertake aProfessional Experience employment program with Le Cordon Bleupartner companies across Australia and, in some cases, abroad.Students professional experience program is over 6 month periodsworking in world class resorts, kitchens, restaurants and convention centres.PROFESSIONAL EXPERIENCE & CAREERSRussell DawesProfessional Development ManagerThe exciting and challenging opportunitiesare facilitated by the Professional DevelopmentDepartment for regions across the country –from far north Queensland where the majesticGreat Barrier Reef draws tourists fromacross the globe, to the regional Australiandestinations such as Uluru, Alice Springs andBroome to cosmopolitan city centres suchas the Arts capital of Australia, Melbourneor our largest and most vibrant city, Sydneywhile some even head to the wild, wild westto Perth, Western Australia.International work placement opportunitiesare also available to students in Canada,China, London, Singapore, Thailand, USAand Scotland to name a few.Carol WestDirector Human Resources,Shangri La Marina CairnsOur managers totally support LCB students asan integral part of our organisational structure,and as such, they are absolutely dedicated tothe development and success of LCB students.Their placement experiences will be rich,varied and valuable, and they will immediatelyexperience the Shangri-La family sense ofwelcome and belonging, that all our people enjoy– the corner stone for our genuine hospitality(which defines Shangri-La.) Our placementexperience is second to none... and we lookforward to continuing to offer it to LCBstudents in the future.Catherine MurdochManager Talent Management,InterContinental Hotels GroupWe are proud to play a role in the careerdevelopment and building the capabilitiesof the hospitality industry’s future leaders.Suzy HoriAssistant Manager – Human Resources,Four Seasons Hotel SydneyFour Seasons Hotel Sydney is proud to beassociated with Le Cordon Bleu. At FourSeasons, 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 ToomeyRegional Director Human Resources,Hilton Hotels AustralasiaHilton Hotels of Australia are proud supportersof Le Cordon Bleu college. The practical trainingthe students receive provides an excellent basisfor an ongoing career in the hospitality industry.We look forward to continuing a long andmutually productive relationship with the college.Rob WilsonRegional Human Resources Manager,VoyagesWe are delighted to provide Le Cordon Bleustudents and graduates with ProfessionalExperience opportunities in some of Australia’smost spectacular destinations. We have found thestudents to be fantastic ambassadors for theirschool and for our resorts and consider thecollege to be an important business partnerto Voyages.Professional Development Department assistsin the global promotion of Graduates Le CordonBleu graduates. To view our most recentgraduates visit www.lecordonbleu.com.au“Graduates At Your Service”

02009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380MBLEU RIBBON STUDENTSLe Cordon Bleu is truly an international school – whether you are enrollingin the Le Cordon Bleu Bachelor of Business degree, Masters program or theCulinary Arts you’ll be joining something of a United Nations of Achievers!The international reputation of Le Cordon Bleu attracts students from around Australia and countriesas diverse as Korea, Taiwan, United States, France, Ireland, UK, India, Canada, Philippines, Japan,Indonesia, Brunei, South America, Middle East, Thailand...The profile of students studying the specialist undergraduate and postgraduate awards representsa maturity of the industry and the burgeoning of opportunities for those who want more than just to workin the hotel sector.“Adelaide is a beautiful city and a greatplace to study this very special course.With the wineries not so far away andthe beach just across from us, it’s great.As well, the college itself has reallygood facilities for studying hospitality.”“Whilst Sydney, home of theLe Cordon Bleu Sydney CulinaryArts School provides studentswith ample work placementopportunities in this city of someof the worlds best kitchens.”

2009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M 41LE CORDON BLEU ALUMNIShinmin Li – Chinese born AmericanGraduate: Le Cordon Bleu Superior Pâtisserie –Sydney Australia. Set up a business inSan Francisco called I Dream of Cake.‘Baking cakes... Please wait’, says ShinminLi... and it’s worth it, as various delectableconcoctions are produced – from the Creativeand Original and Fun for Kids through toDesserts and Pastries. Chinese-born AmericanShinmin completed Superior Pâtisserieand set up ‘I Dream of Cake’ in San Francisco.She thanked Le Cordon Bleu for the creativeskills and attention to detail she’d learnt, whichhad equipped her to start up her business.Marcia Lee & Enzo Neo – Malaysia;Kuala LumpurLe Cordon Bleu Diplôme Cuisine –Sydney – Australia.On completing the Le Cordon Bleu Diploma, weopened the Eat Work Shop restaurant in KualaLumpur. The cuisine at our restaurant Eat WorkShop is reminiscent of what Lee and Neo havelearnt at Le Cordon Bleu Sydney. Cited in arecent article on the restaurant “such foresightcoupled with culinary know-how gained fromrenowned Le Cordon Bleu Sydney Culinary ArtsSchool make Neo and Lee a formidable pair”.Kristin Schoonveld – United StatesMaster of Arts in Gastronomy.The course far exceeded my expectations,particularly in the way that it expandedmy curiosity and enthusiasm for the studyand practice of gastronomy. It has equippedme to examine life intelligently and coherentlywithin the contexts that I find most satisfyingand fascinating: in the kitchen and at the table.Richard Cole – Adelaide, South AustraliaBachelor of Business – Restaurant ManagementDegree graduate 2007, Sales & MarketingCoordinator, Hyatt Regency Adelaide.The position I dreamed of gaining once completingthe Le Cordon Bleu degree I have now held forthe last 18-months prior to graduating. If I havebeen able to be 18-months ahead of my originalplan only after 3.5 years, who knows what elselays ahead of me and when? It has been a truepleasure to be associated with an organisationthat has such a professional manner anddemeanor about it as Le Cordon Bleu does.Geoffrey Tai – SingaporeMBA-International Hotel & Restaurant Management.Shortly after graduating from the Le CordonBleu MBA in International Hotel & Resortmanagement, I was offered a restaurantmanagement position at the most luxury hotelin Singapore – The Fullerton Hotel. Within thenext 18 months, I was “head hunted” by theworld’s largest hotel management company –Intercontinental Hotel group. Having studied inLe Cordon Bleu, I personally would recommendthis school to everyone who is interested in thehospitality industry, willing to meet new peoplewho want to have a great life experience.Geoffrey is currently a lecturing at TemasekPolytchenic in the Tourism & Hospitality department.Jessica CoxBachelor of Business-International Hoteland Resort Management.Recipient of the $20,000 Le Cordon Bleu YoungEntrepreneurial Scholarship, Jessica is keento eventually base herself in Dubai, saying as agraduate armed with the specific tools, confidenceand preparation to succeed in a variety of middleand upper management roles I am keen to takeupthe challenges in this growing industry.Justin Cohen – New York (US)MBA-International Hotel & RestaurantManagement. Le Cordon Bleu Sponsored PhDon the Tourism & Hospitality Industry.Le Cordon Bleu provides the foundation for lifelong learning in hospitality management andbeyond. The diverse, international backgroundof the students allows one to acquire aninternational perspective while providinga competitive advantage in understandingthe intangibilities of global service industries.The executive style of the MBA focuses onmuch more than theory and helps to developpresentation skills and business acumen.A strong focus on strategic thinking equipsone with the capabilities to enter the industryat any level and make a difference.The global recognition of the Le Cordon Bleuname guarantees that all future employersare aware of the quality of education andtraining delivered.Also, I am the DUX recipient for the MBAand the Inaugural PhD Scholarship.

Le Cordon BleuCAREER PATHWAY OPTIONSAs a graduate you will have earned a recognition thatwill differentiate you from the rest in a demanding andever-changing industry.MANAGEMENTSalaries indication you can expect of Earn(Salaries in Australian Dollars)General Manager $150,000 – $250,000Rooms Division $70,000 – $95,000Financial Controller $75,000 – $110,000Conference Sales Manager $60,000 – $85,000Banquet Manager $42,000 – $70,000Human Resource Manager $57,000 – $92,000Front Office Manager $40,000 – $70,000Executive Housekeeping $35,000 – $80,000Catering Manager $45,000 – $65,000Food and Beverage Director $60,000 – $100,000Assistant Food & Beverage Manager $37,000 – $62,000Restaurant Operations Manager $40,000 – $75,000Sales & Marketing Director $62,000 – $105,000Maitre D’Hotel $38,000 – $62,000Duty Manager $35,000 – $45,000CULINARYExecutive Chef $65,000 – $120,000 /$200,000Sous Chef $45,000 – $55,000 / $85,000Chef de Partie $35,000 – $37,000 / $45,000Junior Sous $43,000+Catering Coordinator $35,000 – $38,000 / $45,000Executive Level $38,000 – $42,000 / $60,000Food Stylist $45,000 – $55,000SALES AND MARKETINGNight ManagerReservations ManagerFront Office ManagerSales DirectorDirector of Sales and MarketingFINANCETrainee ManagerCost ControlAccounts Receivable/Payable ClarkeNight AuditorHotel AccountantDirector of FinanceGeneral ManagerHUMAN RESOURCE MANAGEMENTRostering SupervisorHuman Resources CoordinatorRecruitment ManagerTraining ManagerHuman Resources ManagerDirector of Human ResourcesRESORT MANAGEMENTSenior ReceptionistFront Office SupervisorAssistant Entertainment DirectorFacilities ManagerResident ManagerGeneral ManagerFRONT OFFICE / ROOMS DIVISIONSenior ReceptionistFront Office SupervisorAssistant Front Office ManagerFront Office ManagerRooms Division ManagerExecutive Assistant ManagerGeneral ManagerBANQUETINGAssistant Banqueting ManagerCatering ManagerPublic Relations & Sales DirectorFood & Beverage ManagerResident ManagerAssistant General ManagerGeneral ManagerEVENT CO-ORDINATIONCorporate Hospitality SupervisorFunctions ManagerEvents CoordinatorVenue ManagerConvention and EventsPublic Relations & Sales DirectorSales ManagerGeneral ManagerFOOD & BEVERAGEOutlet SupervisorRestaurant ManagerAssistant Food & Beverage ManagerFood & Beverage ManagerDirector Food & Beverage OperationsAssistant General ManagerGeneral ManagerSPECIALIST SECTORSRestaurant ConsultantFood & Beverage Business ConsultantFood & Drink Importer/ExporterWine SpecialistFood & Wine MarketerResearch Specialist22009 Prospectus Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M

Admission Procedures1Complete Application form and submit 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/course credit for subjects previously completed)• English Language proficiency result (IELTS preferred) – if English is not your first language• Evidence of work experience – evidence must be provided in the form of letter from employer stating– dates of employment, position held, duties undertaken, number of hours worked)• Curriculum Vitae (Masters’ applicants only)• Photocopy of Passport details2Upon receipt of application form and supporting documentation Le Cordon Bleu will assess the application and determine if the applicant meets all entryrequirements and if there is availability of places in the course chosen.3If successful, Le Cordon Bleu will issue a ‘Letter Of Offer’ for a place in the nominated course. ‘Recognition of Prior Learning’ and Course Credit is alsoassessed upon request and any initial status granted will be stated in the Letter Of Offer.4The Letter Of Offer is emailed to the applicant or education agent. The Offer package includes:• Acceptance of Offer Form / Fees, Conditions and Refund Policy• Partner Information (packaged offers only)• Payment Details• Admissions Acceptance Procedure• Recognition of Prior Learning/course credit policy and application form (if applicable)• Tool Kit Contents (Culinary students only)5Upon receipt of Letter Of Offer, if satisfied with the offer, fees, conditions and refund policy, undertake either of the following (as pertains to you)a. Australian citizens and overseas students must do the following:Complete the Acceptance Of Offer form and return to Le Cordon Bleu Australia with:1. Payment of first semester tuition fees and compulsory Overseas Student Health Cover fees as per invoice/LOO2. Payment of AUD$250 Enrolment Fee.b. Overseas students from country level assessment 3 & 4 must also, prior to payment of fees:Submit to the Australian Embassy/High Commission in your country the Letter of Offer and Application for a Pre Visa Assessment Form.For information on Visas please visit www.immi.gov.au or contact the Le Cordon Bleu Australia office or your education agent6After receipt of tuition payment, and the $250AUD Enrollment Fee, Le Cordon Bleu Australia will issue a Confirmation Of Enrolment Package.7Overseas students are required to submit the eCOE Certificate to the Australian Embassy/High Commission in their country, accompanied by an ApplicationForm 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.au8Once you have obtained your Australian Student Visa, you are able to book and pay for your flights to Australia. You should arrange to arrive in Australiaat least 2 days before the commencement of the program.Payment Details*Important: If transferring funds by telegraphic transfer or direct deposit, please inform the bank staff to enter your Student ID number (from the top ofthe Letter Of Offer) if you use this student ID number we will be able to verify receipt of your funds in our account and be able to quickly issue a COE package*Important: Please ensure that when a payment has been made into the Le Cordon Bleu bank account that a copy of the bank receipt is faxed or emailedto the office to ensure prompt processing of your payment, and issuance of a COE package.Fax No: 61 8 8348 3081Postal: Le Cordon Bleu, Days Road, Regency Park, South Australia, 5010, AustraliaCheques/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, AustraliaDirect Bank Deposits / Telegraphic TransfersAccount Name: Le Cordon Bleu Australia – Esos Trust AccountSwift Code: WPACAU2SAccount No: 22–4645Bank Name: Westpac Banking CorporationBank Address: 2 King William Street, Adelaide, South Australia, 5000 Branch No: 035–000Credit Card Payments are accepted with Mastercard, Visa or American Express.Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M

FEES, REFUNDS AND CONDITIONS POLICYInternational students policies and procedures aregoverned under the ESOS framework -http://aei.dest.gov.au/AEI/ESOS/QuickInfo/ESOS_FrameWork_pdf.pdf1) This agreement, and the availability ofcomplaints and appeals processes, does not removethe right of the student to take action underAustralia’s consumer protection laws.FEES2) A non-refundable $250 Enrolment fee will becharged when a student formally accepts an offerfrom Le Cordon Bleu. The enrolment fee will bepaid at the same time a student pays their firstinstallment of tuition fees.3) Invoiced tuition fees must be paid to Le CordonBleu Australia Pty Ltd and proof of receipt ofpayment must be confirmed before a Confirmationof Enrolment can be issued.4) Le Cordon Bleu Australia Pty Ltd is entitled toaccept all tuition payments. However, shouldthe intake be unavailable to the student afterpayment has been received, every reasonableeffort will be made to accommodate the student inthe next available intake.5) New students must pay the full amountof all invoiced tuition fees in cleared funds notless than 8 weeks prior to the commencementof the program. (see www.lecordonbleu.com.au)6) Re-enrolling/Continuing students must pay thefull amount of all invoiced tuition fees in cleared fundsby the due date stated on the invoice.7) Le Cordon Bleu Australia Pty Ltd reserves theright to review fees at any time.8) Any change in tuition fees will be advised in writingto current students and applicants, and will appearin all public, promotional and marketing materials,at least 3 months prior the commencement of thestudy period to which they apply.9) The new fees will apply to all payments duefrom the publicised 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 a coursedue to receiving a fail grade on the first or secondattempt, the student will be required to re-enrol andpay the current applicable tuition fee nominated forthat course, on each occasion.(see www.lecordonbleu.com.au)12) Where a student is required to repeatProfessional Experience because he or she receiveda fail grade on the previous attempt, a fee of $2,400will be charged.13) Where a student receives a not-yet-competentgrade for a unit of competency, on written requestthe student may be reassessed. Each reassessmentwill incur a fee of $500.(see www.lecordonbleu.com.au)14) After issuance of an original Academic Transcript,Statement of Attainment or Parchment on completionof a program or part thereof, all additional requestswill incur a charge of AUD$20 per AcademicTranscript or Statement of Attainment, and AUD$40for each additional Le Cordon Bleu Parchment.15) If a Bachelor of Business student is successfulin obtaining approval for a 12 month continuousProfessional Experience, the student must pay a20% deposit for the following academic semesterof study, payable six (6) weeks prior to undertakingthe rescheduled industry placement.(see www.lecordonbleu.com.au)16) In the case of a packaged offer of programs, adeposit of AUD$1000 will be required for theissuance of a COE for Bachelors and Mastersprograms only.FEE REDUCTION17) With the exception of the Le Cordon BleuCulinary Arts Program where course credit isgranted any tuition fees paid for that course orcourses shall be deducted from the next instalmentof tuition fees.LE CORDON BLEU AUSTRALIA PTY LTD DEFAULT18) If a student is unable to complete a Le CordonBleu Australia program due to a default byLe Cordon Bleu Australia Pty Ltd, being the failureto start the program on the agreed starting date,the program ceasing after it starts and before it iscompleted or because a sanction is imposed upon,Le Cordon Bleu Australia Pty Ltd under relevantState or Federal legislation, the student shall beentitled to a refund or an alternative course inaccordance with the provisions of the NationalCode of the Education Services for OverseasStudents (ESOS) Act. Where a refund is required,the amount of the refund will be paid within twoweeks of the date of the default.STUDENT DEFAULT19) Where a student is unable to commence a LeCordon Bleu Australia Pty Ltd program as a resultof a visa not being issued for whatever reason, arefund of fees or other compensation will be madein accordance with the requirements of the ESOSAct 2002, as amended and the National Code 2007.20) No refunds will be made where a student orapplicant fails to complete, withdraws from, or doesnot commence a Le Cordon Bleu program, includingwhere a) such failure to complete, withdrawal or noncommencement results from changes to a student'svisa status, or b) for visa cancellation, or studentelecting to transfer to a different provider, afterthe student has commenced.21) Where an applicant elects not to commence aLe Cordon Bleu Australia program and givesnotice in writing at least 28 days before thecommencement of the program, 85% of any tuitionfess paid for courses not yet commenced, will berefunded.The applicant may elect to have anypaid tuition fees transferred to an alternativeLe Cordon Bleu Australia program if he or she hasan 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.DEFERRING COMMENCEMENT22) Where an applicant elects to defercommencement of a Le Cordon Bleu Australia PtyLtd program for which an Acceptance Of Offer formhas been signed, any tuition fees or deposits paidwill be held for up to 12 months from the originalcommencement date, to be applied to the newcommencement date, on the condition that thewritten application to defer commencement hasbeen received from the applicant by Le CordonBleu Australia Pty Ltd not less than 28 days priorto the original commencement date.23) Every reasonable effort will be made toaccommodate the applicant in a later course ofhis or her choice. If the fee for the course to beattended is greater than that of the course originallyselected, the applicant shall pay the balance incleared funds to Le Cordon Bleu Australia Pty Ltdwithin 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)PAYMENT25) Any student refusing to pay fees after requestshave been made, in writing to the most recentaddress provided by the student, shall not receiveany 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 AND ENROLMENT CONDITIONS27) Le Cordon Bleu Australia Pty Ltd reservesthe right at its absolute discretion to reject anyapplication or enrolment, and it shall be under noobligation whatsoever to give reasons for its decision.Le Cordon Bleu Australia can, as part of theapplication process, interview students who haveapplied for 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) All students are bound to comply with theterms and conditions set by the ProfessionalDevelopment department, to ensure that they areeligible to undertake Professional Experience, whichare subject to change from time to time. Theseterms and conditions will be provided in writing atcommencement of the program, and any changeswill be advised in writing throughout the program,and will apply from the publicised effective date.31) 30 The student is obliged to notify Le Cordon BleuAustralia Pty Ltd of any change of address whileenrolled in a course.31) Le Cordon Bleu Australia Pty Ltd shall beunder no liability whatsoever to any student for anyloss or damage, sustained at or upon the School'spremises however caused, and whether inrespect of any negligent act or omission by LeCordon 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 for anyloss or damage, suffered by reason of the failureof Le Cordon Bleu Australia Pty Ltd, its employees,agents or servants to notify the student of any riskor danger of which they had no prior knowledgenor ought reasonably to have had such knowledge.33) Le Cordon Bleu Australia Pty Ltd reserves theright in its absolute discretion to review and alterthe organisation and/or structure of the programat any time in accordance with its governancestructures.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 reproductions forthe purpose of advertising, photography and publicity– either wholly or in part, in any manner or formwhatsoever and in any medium, either separatelyor in conjunction with other photographs, films orreproductions thereof.37) No student shall be entitled to use the names"Le Cordon Bleu" or "Le Cordon Bleu de Paris"under any circumstances or at any time or in anyplace whatsoever, whether before, during or aftertheir program and whether as a trade mark,company or trading name or otherwise, regardlessof the service or products presented with no timeor geographical limitation.This policy is correct at time of printing, but subject to change without notice. For current version see www.lecordonbleu.com.au Page 6Le Cordon Bleu Australia Pty Ltd • CRICOS Provider SA: 01818E NSW: 02380M

Le Cordon Bleu International AddressesLe Cordon Bleu Paris8 Rue Léon Delhomme75015 Paris, FranceT +33 (0)1 53 68 22 50F +33 (0)1 48 56 03 96paris@cordonbleu.eduLe Cordon Bleu London114 Marylebone LaneLondon, W1U 2HH, U.K.T +44 207 935 3503F +44 207 935 7621london@cordonbleu.eduLe Cordon Bleu MadridUniversidad Francisco de VitoriaCtra. Pozuelo-MajadahondaKm. 1,800Pozuelo de Alarcon, 28223Madrid, SpainT +34 91 351 03 03F +34 91 351 15 55madrid@cordonbleu.eduLe Cordon Bleu Ottawa453 Laurier Avenue EastOttawa, Ontario, K1N 6R4, CanadaT +1 613 236 CHEF(2433)Toll free +1-888-289-6302F +1 613 236 2460Restaurant line +1 613 236 2499ottawa@cordonbleu.eduLe Cordon Bleu TokyoRoob–1, 28–13 Sarugaku-Cho,Daikanyama, Shibuya-Ku,Tokyo 150–0033, JapanT +81 3 5489 0141F +81 3 5489 0145tokyo@cordonbleu.eduLe Cordon Bleu KobeThe 45th 6F, 45 Harima-machi, Chuo-Ku,Kobe-shi, Hyogo 650–0036, JapanT +81 78 393 8221F +81 78 393 8222kobe@cordonbleu.eduLe Cordon Bleu Inc.40 Enterprise AvenueSecaucus, NJ 07094-2517 USAT +1 201 617 5221F +1 201 617 1914Toll Free Number +1 800 457 CHEF (2433)info@cordonbleu.edu~Le Cordon Bleu AustraliaDays RoadRegency Park, South Australia, 5010 AustraliaT +61 8 8346 3700F +61 8 8346 3755australia@cordonbleu.eduLe Cordon Bleu Sydney250 Blaxland Road, RydeSydney NSW 2112, AustraliaT +61 8 8346 3700F +61 8 8346 3755australia@cordonbleu.eduLe Cordon Bleu PeruAv. Nunez de Balboa 530Miraflores, Lima 18, PeruT +51 1 242 8222F +51 1 242 9209peru@cordonbleu.eduLe Cordon Bleu Korea53–12 Chungpa-dong 2Ka,Yongsan-Ku,Seoul, 140 742 KoreaT +82 2 719 69 61F +82 2 719 75 69korea@cordonbleu.eduLe Cordon Bleu LibanRectorat B.P. 446USEK University – KaslikJounieh – LebanonT +961 9640 664/665F +961 9642 333liban@cordonbleu.eduLe Cordon Bleu MexicoUniversidad AnahuacAv. Lomas Anahuac s/n., Lomas AnahuacMexico C.P. 52786, MexicoT +52 55 5627 0210 ext. 7132 / 7813F +52 55 5627 0210 ext. 8724mexico@cordonbleu.eduLe Cordon Bleu ThailandDusit Thani Building946 Rama IV Road, Bangkok 10500ThailandT + 66 2 237 8877F + 66 2 237 8878thailand@cordonbleu.eduwww.cordonbleu.eduE info@cordonbleu.edu

Le Cordon Bleu AustraliaDays Road, Regency Park SA 5010T +61 8 8346 3700 F +61 8 8346 3755Australia Toll Free 1800 064 802E australia@cordonbleu.edu www.lecordonbleu.com.auCRICOS Provider No: (SA) 01818E (NSW) 02380MParis London Madrid Ottawa Japan USA Australia Peru Korea Liban Mexico Thailand