Le Cordon Bleu Bachelor Degrees The Art of Conversation

Transcription

1 Le Cordon Bleu Bachelor Degrees The Art of Conversation 13

2 Le Cordon Bleu Bachelor of Business (Culinary Management) Students begin this Bachelor of Business with a solid culinary foundation - Certificate III in Hospitality (Commercial Cookery) - the basic qualification students need to be employed as a cook or chef in Australia. Along with technical and practical skills, students will also learn the general principles and practices of management, relating specifically to hospitality, catering and restaurant businesses. This qualification is suited to students who aim to become an executive chef, food service manager or manager of a restaurant or hotel. Training: This qualification includes several practical components. Students will acquire; cooking and culinary skills, gain experience in an on-campus operational kitchen, undertake 500 hours of paid industry work experience via a supervised "Work Integrated Learning (WIL)" project. Campus: Whilst Le Cordon Bleu Australia is the registered educational provider, the Bachelor of Business Degree (Culinary Management) is delivered in association with Victoria University (VU) at the Nicholson Street Campus in Melbourne. The campus features purpose built state-of-the-art facilities including a demonstration kitchen, practical kitchens and a working restaurant. Admissions: Le Cordon Bleu offers two start dates in February and August. Entry requirements: Applicants should be at least 18 years of age. School leaver: Satisfactory completion of Year 12 secondary schooling or the equivalent overseas secondary education (such as the International Baccalaureate) and demonstrated ability to undertake tertiary level studies. A sound knowledge of English language and basic mathematics is essential, as are an operational knowledge of computers and effective communication skills. English language requirements: To be eligible, students must have achieved an overall IELTS (International English Language Testing Service) (Academic Module) score of nothing below 6.0; or - an internet-based TOEFL score of 70 with no section score less than 18; or - a computer-based TOEFL score of 197 with an Essay Rating (ER) score of 4; or - an Upper Intermediate level at Victoria University s English Language Institute (ELI). Accreditation: These programs are accredited by Victoria University as per powers granted to it by the Government of Victoria under the Victoria University Act 2010 and preceding Victoria University of Technology Act CRICOS Provider No.: (VIC) 00124K 14

3 Associate Degree in Culinary Management COURSE CODE: BADC CRICOS CODE: E Delivery Four semesters over two years, full time. Associate Degree in Culinary Management BFP1001 Professional Development 1 BHO1110 Introduction to Hospitality BHO1114 Culinary Health, Hygiene and Safety BHO1115 Introduction to Culinary Technologies BAO1101 Accounting for Decision Making BHO1116 Introduction to Kitchen Operations BHO1171 Introduction to Marketing BMO1102 Management and Organisation Behaviour BFP1002 Professional Development 2 BHO2103 Advanced Kitchen Operations BHO2104 Introduction to Kitchen Management BHO3473 Human Relations BBB3100 Business Integrated Learning BHO3310 Professional Wine and Beverage Studies BHO3433 Food and Beverage Management III BHO3503 Culture and Identity Bachelor of Business (Culinary Management) COURSE CODE: BBCU CRICOS CODE: A Delivery Six semesters over three years, full time. Bachelor of Business (Culinary Management) BFP1001 Professional Development 1 BHO1110 Introduction to Hospitality BHO1114 Culinary Health, Hygiene and Safety BHO1115 Introduction to Culinary Technologies BAO1101 Accounting for Decision Making BHO1116 Introduction to Kitchen Operations BHO1171 Introduction to Marketing BMO1102 Management and Organisation Behaviour BFP1002 Professional Development 2 BHO2103 Advanced Kitchen Operations BHO2104 Introduction to Kitchen Management BHO3473 Human Relations BBB3100 Business Integrated Learning BHO3310 Professional Wine and Beverage Studies BHO3433 Food and Beverage Management III BHO3503 Culture and Identity BCO1102 Information Systems for Business BEO1105 Economic Principles BEO1106 Business Statistics BHO2434 Consumer Behaviour BAO1105 Business Law BFP1003 Professional Development 3 BHO3301 Hospitality Technology BHO3505 Innovation and Creativity in Hospitality and Tourism 15

4 Le Cordon Bleu Bachelor of Business Degree (International Hotel Management) Offered in Adelaide Le Cordon Bleu Bachelor of Business Degree (International Restaurant Management) Offered in Sydney and Adelaide These unique international business management programs prepare graduates for senior management positions in international hotels, resorts, convention centres or restaurants, as well as international hospitality corporate management and consultancy roles. These Bachelor Degrees offer students: A high level of academic rigour, recognised internationally by the tourism and hospitality industry. Hospitality management education and training in the crucial fields of business finance, sales and marketing, information technology and human resource management. A global understanding of the factors that influence the hospitality and tourism industry, particularly as they relate to the specialist degree undertaken. A unique focus on the concept of hospitality and critical analysis of management styles and practices. Admissions: Le Cordon Bleu offers two starting dates in January and July each year. Duration: The Bachelor of Business degrees are three-year programs. The course comprises four stages of six-month semesters each and the final stage is taken over 12 months (2 semesters). Each semester is normally 20 to 22 weeks of scheduled classes. Stages 2 and 4 are taken up with Professional Experience to allow students to develop and apply principles and practices through an industry work placement. Entry requirements: Applicants should be at least 18 years of age. School leaver: Satisfactory completion of Year 12 secondary schooling or the equivalent overseas secondary education (such as the International Baccalaureate) and demonstrated ability to undertake tertiary level studies. A sound knowledge of English language and basic mathematics is essential, as are an operational knowledge of computers and effective communication skills. 16

5 English language requirements: If English language proficiency is found to be insufficient for successful completion of the academic program, Le Cordon Bleu can direct a student to undertake additional language training at the expense of the student. Students joining from overseas will need to have achieved a minimum level of English proficiency for entry into the Le Cordon Bleu Degree programs of: 6.0 Academic IELTS with no band score below 5.5. Campuses: Under delivery agreements with partner institutions the degrees are studied on campus: In Adelaide at the Regency International Centre for Hospitality, Leisure and Food Studies and the City West campus of University of South Australia In Sydney at the Northern Sydney Institute, Ryde College Course credit: Students seeking entry into the Bachelor of Business degrees can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions who can provide evidence of their previous studies and industry experience will be eligible to apply for course credit (also known as Advanced Standing, RPL, Academic Credit or Credit Transfer). Bridging Course: All direct entry Stage 3 students entering the Bachelor of Business degrees must undertake the Le Cordon Bleu Bridging Course, a one-week program offered immediately before the commencement of each semester. Professional Experience: Workplace experience is a crucial component of the Le Cordon Bleu Bachelor degrees. To complement the theoretical study components, each student is required to undertake Professional Experience over six months in Stages 2 and 4 of the program. Placements are negotiated by the Le Cordon Bleu Professional Industry Placement Department whose staff aim to match students and placements to obtain the most advantageous outcomes for each. Placements in Australia are usually paid and students will enter into a contract of employment with the host employer for the period of the placement. Students may also opt to undertake placements in various overseas locations. Exit points: There is only one exit point from the Bachelor of Business degrees. If a student chooses to exit the program after two years of successful academic study (including industry experience) the following qualification will be awarded: Advanced Diploma of Business (International Hotel Management) CRICOS CODE: B. Advanced Diploma of Business (International Restaurant Management) CRICOS CODE: A (SA) or (NSW). Assessment methods: Assessment methods vary and include a combination of examinations, tests, essays, reflective journals, reports, projects, and other written assignments, oral presentations, classroom discussions and activities. Teaching methods: Most courses are delivered through a combination of lectures and tutorials. Practical courses use the specialist restaurant, kitchen and beverage service facilities available at Regency International Centre for Hospitality, Leisure and Food Studies in Adelaide and Northern Sydney Institute, Ryde College in Sydney. In addition to scheduled classes, students are expected to undertake individual study and extensive reading to further develop their knowledge. Accreditation: In Adelaide these programs have been accredited by the Government of South Australia under the Training and Skills Development Act, In Sydney this program is accredited by the New South Wales Government under the Higher Education Act 2001 and in mutual recognition of accreditation by the South Australian Government.

6 Le Cordon Bleu Bachelor of Business (International Hotel Management) COURSE CODE: C (SA) The Bachelor of Business (International Hotel Management) prepares students for a range of careers in the international hospitality industry through a multi-disciplinary program that incorporates simulations and real-life professional practices. The emphasis is on concepts of hospitality, critical consideration of management styles and strategic thinking. In this program there is also an opportunity to specialise through a series of elective courses covering food and beverage preparation, wine marketing, or conferences and exhibitions management as they relate to the international hotel sector. YEAR 1 Stage 1: On Campus (Six months) Kitchen Operations Management Develops a sound understanding of the daily activities undertaken in a commercial kitchen within the international hotel and restaurant industry. Food and Beverage Service Develops an understanding of the food and beverage service operations required of personnel within the international hotel and restaurant industry. Communications Develops effective communication skills as an independent learner and reflective practitioner. Wine Fundamentals Introduces knowledge of wine styles and manufacturing and skills to identify basic characteristics of major wine styles. Technology and Information Systems for Hotels Provides the fundamental skills and knowledge to manage the technology and information systems required for management of all departments in an international hotel. International Hotels Explores the role of individual departments of a hotel, including their interrelationships and some of the key factors and trends that influence hotel and hospitality managers decision-making. Food and Beverage Management Introduces the complex subject of food and beverage management and cost control techniques commonly used in international hospitality establishments. Introduction to Financial Reports and Cost Control for Hotels Introduces basic concepts and skills to enable students to interpret financial reports and understand the process of cost and revenue control. Stage 2: Professional Experience 1 (Six months) Develops and applies practices and principles in a real workplace environment. 18

7 YEAR 2 Stage 3: On Campus (Six months) Introduction to Hospitality Management Introduces concepts, theories and practical examples of organisations and the fundamentals of managing these organisations within hospitality industries. The Hospitality Experience Introduces the general concept of hospitality, understood as a core value upheld by societies the world over and promotes an understanding of the importance of the concept of hospitality in ethical, socio-cultural and philosophical terms. The subject examines the everyday practices and business application of hospitality principles in the hospitality industry. Marketing for Hospitality Enterprises Introduces a customercentred approach to operating within the international hospitality industry with a focus on the fundamentals of marketing as it applies to hospitality enterprises. The Aesthetics of Food and Wine Introduces the concept of aesthetics in relation to the education of the senses, encompassing historical, cultural and gastronomic contexts, focusing on how specific tastes are culturally constructed. Finance and Accounting for Hospitality Businesses Provides an opportunity to develop an understanding of financial management processes relating to the international hospitality industry. Human Resources Management Introduces the key principles, concepts, knowledge and skills required to manage human resources within an international hospitality context. ELECTIVES Food Quality Management Develops the skills and knowledge required for safe food handling, preparation and storage in a commercial kitchen environment. or Rooms Division Management Familiarises students with the operations and procedures involved in managing the guest services and housekeeping operations in international hotels. Management Information Systems Provides a broad knowledge of hospitality management information systems including hardware and software and the use of software for data analysis, decision-making and strategic planning. or Culinary Practice Builds on the introductory skills and knowledge students gained in the Kitchen Operations Management course by developing intermediate and advanced skills and knowledge required in commercial kitchens across the international hotel and restaurant industries. Stage 4: Professional Experience 2 (Six months) Develops and applies practices and principles in a real workplace environment. YEAR 3 Stage 5: On Campus (Twelve months) Strategic Management Provides an opportunity to research and evaluate contemporary approaches to strategic management and organisational leadership as it applies to international hospitality businesses, including strategic and operational risk management planning. Leadership and Management in Action Provides an opportunity to apply skills and knowledge gained throughout previous courses and workplace experience to a simulated workplace situation at which time students adopt the role of a hotel general manager and are required to make decisions and respond to problematic situations in that role. Advanced Marketing Examines the strategic considerations in marketing within an internationally competitive environment. Hospitality Business Law Provides an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities, tenders and service contracts, and common business situations that involve legal issues. Quality Service Management Develops an appreciation of quality and service excellence as a fundamental strategic orientation that delivers customer value and ensures superior performance and sustainable competitive advantage. Decision Making for Hotel Managers Provides an opportunity to develop and apply knowledge 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. ELECTIVES Consumer Behaviour Enhances an understanding of customers and their behaviours and reinforces an appreciation of the centrality of customers in the delivery of quality hospitality services. or Facilities and Property Development and Management Introduces the management of the application of the skills of specialist property practitioners to the successful development, refurbishment, risk and maintenance management of the hospitality property. or Professional Gastronomic Practice Provides an opportunity to synthesise the science, art and management of culinary practice as a proficient manager with an understanding of the technical and creative aspects of food preparation as well as knowledge of the business environment and entrepreneurship. Managing and Organising Conferences and Exhibitions Explores the factors involved in the provision of quality conferences and exhibitions from the marketing, management and organisation of facilities to the planning of an event. or Wine and Beverage Management and Marketing Provides insight into the global wine market with an emphasis on the application of wine marketing concepts in conjunction with knowledge of the international wine market to maximise corporate goals and manage company resources. 19

8 Le Cordon Bleu Bachelor of Business (International Restaurant Management) CRICOS CODE: C (SA) and F (NSW) The Bachelor of Business (International Restaurant Management) is an intensive program focused on preparing students for a range of careers at management level in restaurant businesses, food and beverage consultancies, food and wine marketing, and related food production and food service operations within the international restaurant industry. This is a multi-disciplinary program which incorporates simulated and real-life professional practices. Students explore the aesthetics of food and wine and its place in the hospitality experience. The degree has a strong focus on the entrepreneurial and culinary aspects of the world of hospitality including small business management, marketing, wine and beverage management coupled with high level culinary skills related directly to the world of international restaurant management. YEAR 1 Stage 1: On Campus (Six months) Kitchen Operations Management Develops a sound understanding of the daily activities undertaken in a commercial kitchen within the international hotel and restaurant industry. Food and Beverage Service Develops an understanding of the food and beverage service operations required of personnel within the international hotel and restaurant industry. Communications Develops effective communication skills as an independent learner and reflective practitioner. Wine Fundamentals Develops knowledge of wine styles and manufacturing techniques and skills to identify basic characteristics of major wine styles. Technology and Information Systems for Restaurants Provides the fundamental skills and knowledge to manage the technology and information systems required for management of a restaurant. Restaurant Business Operations Introduces the complex subject of food and beverage management and cost control techniques commonly used in the restaurant industry. Restaurant Concepts and Management Introduces the principles and concepts required to plan, design and establish a restaurant, whether a new business or an existing one. Introduction to Accounting and Cost Control for Restaurants Introduces basic concepts and skills of accounting and book-keeping and provides skills to interpret financial reports and understand the process of cost and revenue control in a restaurant context. Stage 2: Professional Experience 1 (Six months) Develops and applies practices and principles in a real workplace environment. 20

9 YEAR 2 Stage 3: On Campus (Six months) Introduction to Hospitality Management Introduces students to concepts, theories and practical examples of organisations and the fundamentals of managing these organisations within hospitality industries. The Hospitality Experience Introduces the general concept of hospitality, a core value upheld by societies the world over, promotes an understanding of the importance of the concept of hospitality in ethical, socio-cultural and philosophical terms, and examines the everyday practices and business application of hospitality principles in the hospitality industry. Marketing for Hospitality Enterprises Introduces a customercentred approach to operating within the international hospitality industry with a focus on the fundamentals of marketing as it applies to hospitality enterprises. The Aesthetics of Food and Wine Introduces the concept of aesthetics in relation to the education of the senses, encompassing historical, cultural and gastronomic contexts, focusing on how specific tastes are culturally constructed. Finance and Accounting for Hospitality Businesses Develops an understanding of financial management processes relating to the international hospitality industry. Food Quality Management Develops the skills and knowledge required to ensure safe food handling, preparation and storage in a commercial kitchen environment. Culinary Practice Builds on the introductory skills and knowledge students gained in the Kitchen Operations Management subject by developing intermediate and advanced skills and knowledge required in commercial kitchens across the international hotel and restaurant industry. Human Resources Management Introduces the key principles, concepts, knowledge and skills required to manage human resources within an international hospitality context. Stage 4: Professional Experience 2 Develops and applies practices and principles in a real workplace environment. YEAR 3 Stage 5: On Campus (Twelve months) Strategic Management Provides an opportunity to research and evaluate contemporary approaches to strategic management and organisational leadership as it applies to international hospitality businesses, including strategic and operational risk management planning. Advanced Marketing Exposes strategic considerations in marketing within an internationally competitive environment. Hospitality Business Law Provides an overview of the legal system as a framework for the comprehension of legal obligations and responsibilities, tenders and service contracts, and common business situations involving legal issues. Professional Gastronomic Practice Provides an opportunity to synthesise the science, art and management of culinary practice as a proficient manager with an understanding of the technical and creative aspects of food preparation as well as knowledge of the business environment and entrepreneurship. Decision Making for Restaurant Managers Provides an opportunity to develop and apply knowledge 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. Quality Service Management Develops an appreciation of quality and service excellence as a fundamental strategic orientation that delivers customer value and ensures superior performance and sustainable competitive advantage. Entrepreneurship and Small Business Management Provides an opportunity to conceptualise and plan the development of a restaurant business from an entrepreneurial perspective, applying principles, knowledge and skills from previous studies to produce a restaurant business development plan. ELECTIVES Facilities and Property Development and Management Introduces and develops skills of specialist property practitioners in the successful development, refurbishment, and risk and maintenance management of the hospitality property. or Wine and Beverage Management and Marketing Provides an insight into the global wine market with an emphasis on application of wine marketing concepts in conjunction with knowledge of the international wine market to maximise corporate goals and manage company resources. 21

10 Le Cordon Bleu Bachelor Degree Delivery Partners TAFE NSW Northern Sydney Institute, Ryde College While Le Cordon Bleu Australia Pty Ltd is the registered education provider, the Bachelor degree in Sydney is delivered in association with Northern Sydney Institute, Ryde College. TAFE NSW Northern Sydney Institute, Ryde College 250 Blaxland Road Ryde NSW CRICOS Provider No: 00591E Facilities, equipment and support services The Northern Sydney Institute, Ryde College is an internationally renowned specialist training centre for hospitality and tourism. It is the largest hospitality training centre in the Asia-Pacific region. 16 fully equipped commercial and specialty kitchens 2 demonstration kitchens 2 training restaurants 4 training bars Sydney Coffee Academy An auditorium 4 lecture theatres Function event areas Specialist wine tasting facilities Campus library with an extensive collection of culinary texts, journals, video/dvd materials, internet facilities including access to hospitality databases Academic and Personal Counselling Learning Support Staff Accommodation Service Retail Shop Career adviser Disability Support Students Association Modern Cafeteria Electronic Banking Facilities (ATM) TAFE SA Regency International Centre Although Le Cordon Bleu Australia Pty Ltd is the registered education provider, the Bachelor degrees are delivered in association with the Regency International Centre for Hospitality, Leisure and Food Studies and the University of South Australia leaders in hospitality and business management education. The Regency International Centre for Hospitality, Leisure and Food Studies is 10 kilometres north west of central Adelaide at Regency Park. TAFE SA Regency International Centre 137 Days Road, Regency Park SA CRICOS Provider No: 00092B Facilities, equipment and support services Regency International Centre for Hospitality, Leisure and Food Studies is a pre-eminent training and education facility encompassing all aspects of the hospitality and food industry. A restaurant and function centre capable of seating up to 500 people Specific Le Cordon Bleu culinary teaching kitchens A sensory evaluation area Four major training bars Two wine tasting rooms Demonstration kitchens and a lecture theatre A coffee shop and retail meat shop A winery and industry development centre Academic and personal counselling Learning support language programs for people for whom English is a second language Accommodation assistance A career adviser A Health Care Centre, with doctors on campus Student clubs and a Student Association A cafeteria Electronic banking facilities (ATM) Disability support 22

11 University of South Australia Courses from the Le Cordon Bleu Bachelor of Business degrees are offered at the University of South Australia. The University of South Australia is the largest in the State, with more than 25,000 undergraduate and postgraduate students on five campuses, offering modern and sophisticated facilities. University of South Australia (UniSA) City West Campus, North Terrace Adelaide SA CRICOS Provider No: 00121B Facilities and Services The University Library offers first-class business and management learning resources with a dedicated liaison librarian. It provides texts, journals, periodicals, magazines and access to online databases and information services. Computer Help Desk Computing Pools Learning Services Library Students Association Unisafe, Security Services Personal Safety on Campus Victoria University The Bachelor Degree in Culinary Management and the Associate Degree in Culinary Management are delivered in association with Victoria University. Victoria University is three-time winner of the Australian Toursim Award for Excellence in Tourism Education and Training, and inducted into the industry s National Hall of Fame. Victoria University, Nicholson Campus Nicholson Street Footscray VIC CRICOS Provider No: 00124K Facilities and Services Advice and Counselling Accommodation assistance Library, Computer Labs and wireless internet access Book Shop with online purchasing Student clubs and a Student Association International Student Support A Health Advisor A Cafeteria Electronic banking facilities (ATM) Disability support Le Cordon Bleu Student Support Services The Le Cordon Bleu Student Services and Admissions units are responsible for ensuring the provision of the highest level of personalised service including the coordination of enquiries, admissions, enrolments, orientation and alumni activities. Le Cordon Bleu s services include: Information about student visas and accommodation. An Orientation Program a comprehensive induction program providing information on banking, medical services, shopping, transport, cultural adjustment and campus tours; meeting with other international students; and familiarisation with the course. Information about Overseas Student Health Cover. Information about English language tuition. Information about obtaining an employment placement. 23