Prospectus 2009 - Le Cordon Bleu

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.