Prospectus 2009 - Le Cordon Bleu

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