Prospectus 2009 - Le Cordon Bleu

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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
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