Table of Contents LE CORDON BLEU CULINARY BACHELOR MASTER GRAND DIPLÔME (DIPLOMA OF CUISINE & PÂTISSERIE) 24 BIENVENUE 1

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2 LE CORDON BLEU AUSTRALIA Table of Contents LE CORDON BLEU BIENVENUE 1 OUR HISTORY 2 WHY LE CORDON BLEU? 4 A CAREER THAT WILL TAKE YOU PLACES 6 CULINARY GRAND DIPLÔME (DIPLOMA OF CUISINE & PÂTISSERIE) 24 DIPLÔME DE PÂTISSERIE (DIPLOMA OF PÂTISSERIE) 26 DIPLÔME DE CUISINE (DIPLOMA OF CUISINE) 28 DIPLÔME AVANCÉ DE GESTION CULINAIRE 30 WHY AUSTRALIA? 8 LIVING IN AUSTRALIA 10 THE AUSTRALIAN EXPERIENCE 12 LIVING AND STUDYING IN SYDNEY 13 LIVING AND STUDYING IN MELBOURNE 14 LIVING AND STUDYING IN ADELAIDE 15 CAREER DEVELOPMENT 16 ALUMNI NETWORK 17 BACHELOR BACHELOR OF BUSINESS 34 INTERNATIONAL HOTEL MANAGEMENT 36 INTERNATIONAL RESTAURANT MANAGEMENT 38 FOOD ENTREPRENEURSHIP 40 COURSE OUTLINES 42 ENGLISH FOR HOSPITALITY 18 ENGLISH FOR ACADEMIC PURPOSES 19 ENGLISH & FOUNDATION PROGRAM PROVIDERS 20 HOW TO APPLY TO LE CORDON BLEU 21 COURSE ENTRY REQUIREMENTS 22 MASTER MASTER OF INTERNATIONAL HOSPITALITY MANAGEMENT 44 LE CORDON BLEU MASTER OF GASTRONOMIC TOURISM 46 MASTER OF BUSINESS ADMINISTRATION, INTERNATIONAL HOTEL & RESTAURANT MANAGEMENT 48 DELIVERY PARTNERS 50 LE CORDON BLEU WORLD SCHOOL LOCATIONS 52 ENROLMENT ENQUIRES 53

3 2015/2016 INTERNATIONAL PROSPECTUS WELCOME TO LE CORDON BLEU, THE WORLD S MOST RESPECTED ORGANISATIONS DEDICATED TO CULINARY, FOOD, WINE, NUTRITION, RESTAURANT, HOTEL AND MANAGEMENT EDUCATION, FOUNDED IN PARIS IN Bienvenue Today Le Cordon Bleu has a presence in some 28 countries with more than 50 international schools attended by 22,000 students annually - making Le Cordon Bleu the only truly global educator in the culinary arts, hospitality and tourism management. Le Cordon Bleu is dedicated to preserving and passing on the mastery and application of the Culinary Arts through the Grand Diplôme and contemporary molecular cuisine research, as well as professional hospitality management through the Le Cordon Bleu undergraduate and postgraduate programs. We invite you to share our knowledge and passion for the culinary arts, hospitality and management education and look forward to leading you on a journey of discovery that will last a lifetime. Amitiés gourmandes, ANDRÉ J. COINTREAU PRESIDENT & CEO, Le Cordon Bleu 1

4 LE CORDON BLEU AUSTRALIA FOUNDED IN PARIS IN 1895, TODAY LE CORDON BLEU HAS A PRESENCE IN 28 COUNTRIES WITH MORE THAN 50 INTERNATIONAL SCHOOLS EDUCATING OVER 22,000 STUDENTS FROM 90 DIFFERENT NATIONALITIES EACH YEAR MAKING LE CORDON BLEU THE ONLY TRULY GLOBAL EDUCATOR IN THE CULINARY ARTS, HOSPITALITY AND TOURISM MANAGEMENT. Our History The name Le Cordon Bleu began in 1578, when King Henry III of France established the Order of the Holy Spirit. The knights of this order were identified by a gold cross hanging from a blue ribbon around their neck. The Order of the Holy Spirit, which existed for 250 years, was the most prestigious French Royal order, and its knights were often referred to as Cordons Bleus. During their sumptuous meals, they set a high standard for fine dining. As a result, the expression cordon bleu did not take long to become synonymous with culinary excellence. Today, through world class programs that focus on the demands of a growing international hospitality industry, Le Cordon Bleu offers students an unparalleled education built on distinctive teaching methodology, where students gain experience through hands-on learning, as well as access to an influential global network of alumni spread across the globe. Le Cordon Bleu is considered the guardian of French culinary technique, through its cuisine and pâtisserie programs, that preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years. 2

5 2015/2016 INTERNATIONAL PROSPECTUS PARIS French journalist Marthe Distel publishes a culinary magazine, «La Cuisinière Cordon Bleu». Subscribers are invited to the first cooking classes in October Le Cordon Bleu Paris welcomes its first Russian student The success of the Hollywood movie Sabrina, directed by Billy Wilder and starring Audrey Hepburn, contributes to the growing fame of Le Cordon Bleu The Cointreau family, descendants of the founding families of Rémy Martin and Cointreau liqueur, takes 1998 Le Cordon Bleu signs an exclusive agreement with the Career Education Corporation (CEC) to bring teaching expertise to the United States and to offer Associate Degrees with a unique curriculum in Culinary Arts and Hospitality Management Official inauguration of Le Cordon Bleu Istanbul. Le Cordon Bleu Thailand receives the award of Best Culinary School in Asia. An agreement to open Le Cordon Bleu in the Philippines is signed with Ateneo de Manila University. Le Cordon Bleu Paris trains its first Japanese student On November 16, the London Daily Mail newspaper, describes Le Cordon Bleu Paris as the Babel of nationalities: It s not unusual for as many as eight different nationalities to be represented in the classes Rosemary Hume and Dione Lucas, who trained at Le Cordon Bleu Paris under the guidance of Chef Henri-Paul Pellaprat, open the school L Ecole du Petit Cordon Bleu and the restaurant Au Petit Cordon Bleu in London Dione Lucas launches Le Cordon Bleu School and Restaurant in New York. She also authors the bestseller The Cordon Bleu Cook Book over the presidency of Le Cordon Bleu Paris, following Mrs. Elisabeth Brassart, Director of the school since Le Cordon Bleu Paris moves from rue des Champs de Mars by the Eiffel Tower to rue Léon Delhomme, in the 15th district of Paris. Le Cordon Bleu Ottawa welcomes its first students Le Cordon Bleu Japan opens in Tokyo and later in Kobe. The schools are identified as Little France in Japan Le Cordon Bleu Paris celebrates its 100th anniversary. For the first time ever, the Chinese authorities of the Shanghai District 2002 Le Cordon Bleu Korea and Le Cordon Bleu Mexico welcome their first students Le Cordon Bleu Peru begins operations. The institute flourishes, becoming number one in the country Le Cordon Bleu Thailand is launched in partnership with Dusit International Le Cordon Bleu schools around the world participate in the release of the Hollywood movie Julie and Julia, starring Meryl Streep as Julia Child, alumni Le Cordon Bleu Paris Le Cordon Bleu Madrid opens in partnership with the Universidad 2014 Le Cordon Bleu India opens, offering students Bachelor degrees in Hospitality and Restaurant Management. Le Cordon Bleu Lebanon and Le Cordon Bleu Hautes Etudes du Goût celebrate their 10th anniversary Le Cordon Bleu s 120th year anniversary is celebrated around the world. Le Cordon Bleu Shanghai welcomes its first students. Le Cordon Bleu Peru is bestowed University status. Le Cordon Bleu Taiwan opens its doors with NKUHT and Ming - Tai Institute. THE FUTURE and becomes the first woman to send chefs abroad for training at Francisco de Vitoria. The school continues to develop have a televised cooking show in United States Le Cordon Bleu Paris Le Cordon Bleu Australia begins The first Le Cordon Bleu online gastronomy food and wine program is launched in a global partnership internationally with new openings in Melbourne, Santiago de Chile and Rio de Janeiro. Le Cordon Bleu is accredited by operations at the request of the with Southern Cross University. With growth rates in double the Pentagon for the professional training of young G.I.s after their tour of duty. As a former member of the OSS, Julia Child qualifies and New South Wales government, and provides training in preparation for the 2000 Olympic Games in Sydney Le Cordon Bleu London moves to a new building in Bloomsbury square. figures, Le Cordon Bleu plans a major project in France to relocate its flagship school to the banks of the Seine river, close to the enrols at Le Cordon Bleu Paris Le Cordon Bleu London creates the Management courses are then developed in Adelaide, drawing on Bachelor degrees, Masters, Le Cordon Bleu Malaysia is launched with Sunway University College. Eiffel tower. Le Cordon Bleu continues to diversify its activities, broadening Coronation Chicken dish, served to MBA and University research on Le Cordon Bleu New Zealand the choice of programs available foreign dignitaries at the coronation Hospitality, the Restaurant Industry, opens in Wellington. and establishing private and lunch of Her Majesty Queen Culinary Arts and Wine. public partnerships. Elizabeth II. 3

6 LE CORDON BLEU AUSTRALIA Why Le Cordon Bleu? CREATE AN INTERNATIONAL NETWORK OF CONTACTS Le Cordon Bleu welcomes students from over 70 countries and provides a network of global relationships that can be developed throughout their studies and beyond in the workplace. In addition, our network of global partners and Alumni ensures that wherever graduates travel, a Le Cordon Bleu connection is never far away. GAIN INDUSTRY EXPERIENCE FOR A PRACTICAL APPLICATION OF YOUR EDUCATION To prepare students for the workplace, Le Cordon Bleu believes it is vital to gain practical experience as part of their education. As an essential part of the curriculum, industry placement supports the vital theory learnt in the classroom with practical experience. BENEFIT FROM 120 YEARS OF EXPERIENCE AND LEARNING Founded in 1895, Le Cordon Bleu to this day remains an industry leader in French culinary arts, gastronomic education and international hotel management and hospitality. Our programs are internationally recognised, allowing graduates the opportunity to travel and build a world-class career of distinction. GAIN AN INTERNATIONALLY RECOGNISED QUALIFICATION With over 50 schools globally, the Le Cordon Bleu network is unsurpassed at providing graduates with the best platform to launch an international career. Our graduates leave with the competitive advantage of internationally recognised qualifications that come with the blue ribbon seal of approval. ACADEMIC MATERIAL DEVELOPED EXCLUSIVELY BY EXPERTS IN THEIR FIELD Developed by our own expert educators and select partner institutions, our academic material provides students with up to date, well researched and practical knowledge. From Diplomas through to Bachelor and Master Degrees, our educators have designed course content specific to each program s needs. 4

7 2015/2016 INTERNATIONAL PROSPECTUS Le Cordon Bleu quickly established itself as the most prestigious and revered cooking school in the world THE INDEPENDENT UK, 3 FEB

8 LE CORDON BLEU AUSTRALIA China became the largest spender in international tourism globally, spending $102 billion* QUOTED IN $US DOLLARS. SOURCE: UNWTO, JANUARY Million additional Global International tourist arrivals in 2013 ABSOLUTE CHANGE 2013 MILLION. SOURCE: UNWTO 6

9 2015/2016 INTERNATIONAL PROSPECTUS Do you want a career that will take you places? TRAVEL & TOURISM, INCLUDING HOTELS & RESTAURANTS, CONTINUES TO BE ONE OF THE WORLD S LARGEST INDUSTRIES, CONTRIBUTING AROUND 10% OF GLOBAL GDP, OR A VALUE OF $6 TRILLION. *$160 Billion total This booming industry is also one of the world s largest employers, with around 300 million jobs generated from the travel and tourism businesses around the globe. It is an industry that offers a huge choice of occupations, and plenty of opportunity for growth and advancement, not to mention travel. Whether your passion lies in cuisine, customer service, management or tourism, there is a career in the hospitality industry for you. tourism expenditure projected by 2020 for Australia *QUOTED IN $AU DOLLARS. SOURCE: AUSTRALIAN TOURISM COMMISSION 7

10 LE CORDON BLEU AUSTRALIA Why Australia? AUSTRALIA HAS A LOT TO OFFER INTERNATIONAL STUDENTS. IT IS A BIG COUNTRY WITH LOTS OF SPACE. OUR CITIES ARE EASY TO NAVIGATE, AND SAFE TO LIVE IN, WITH SOME OF THE MOST DIVERSE POPULATIONS IN THE WORLD. You have access to world class education, and state of the art facilities. Our economy is strong and employment is high. Our lifestyle is envied by many, with superb beaches and nature, as well as top class restaurants, bars and cafés to enjoy. We like our sport, but we also like to relax and take it easy. You don t have to travel far to get away from the city, or you can travel far and experience a completely different climate and surroundings, all within the same country. 3rd highest International student destination in the World SOURCE: STUDYAUSTRALIA.GOV.AU 8

11 2015/2016 INTERNATIONAL PROSPECTUS 260+ Languages spoken. Most common are English, Mandarin, Italian, Arabic, Cantonese and Greek. SOURCE: STUDYAUSTRALIA.GOV.AU Top 5 out of 40 cities with the best urban infrastructure in the world are in Australia SOURCE: STUDYAUSTRALIA.GOV.AU 9

12 LE CORDON BLEU AUSTRALIA Living in Australia COST OF LIVING SYDNEY MELBOURNE ADELAIDE PER WEEK ($AUD) PER WEEK ($AUD) PER WEEK ($AUD) Rent $250 -$400 Food $80-$200 Utility bills $60-$100 Transport $25-$50 Telephone/internet $25-$50 Other $50+ Rent $300 -$450 Food $90-$150 Utility bills $35-$65 Transport $20-$35 Telephone/internet $15-$40 Other $50+ Rent $120 -$380 Food $90-$130 Utility bills $35-$55 Transport $20-$35 Telephone/internet $15-$40 Other $50+ GENERAL ACCOMMODATION OPTIONS Homestay provides overseas students with the opportunity to live with an Australian family, and is safe and affordable. As temporary members of the host family, you are introduced to Australian food and culture, which helps to develop your English language skills. You can also receive help with access to local banking and transport facilities and learn a little about the local area. Many international students find that the best accommodation on arrival in Australia is a four-week stay with a Homestay provider. During this period you can look for permanent rental accommodation. Serviced student accommodation can provide a secure, safe and friendly environment to Le Cordon Bleu students. Private rental or hostel accommodation options include renting a house, unit or flat, or staying in a hostel. Costs vary depending on size, quality and proximity to the city. Renting usually requires that you sign a six or twelve month contract and you will usually be required to pay one month s rent in advance as well as pay a refundable deposit (a bond). Semester in Australia provides quality apartment accommodation, either single or shared (maximum of 3 other people) in and around Sydney only. Students are placed with other like-minded students. In Adelaide Metro Adelaide offers boutique accommodation to Le Cordon Bleu students. It is based in the city centre close to Rundle Mall, UniSA and the entertainment precinct. OVERSEAS STUDENT HEALTH COVER (OSHC) The Department of Immigration and Citizenship requires holders of a student visa to purchase and maintain OSHC for the entire length of their student visa. OSHC usually pays 85% of the fee for each consultation with a medical practitioner (including specialists), or X-rays and pathology services. 10

13 2015/2016 INTERNATIONAL PROSPECTUS COST OF LIVING ORGANISED EVENTS AND ACTIVITIES STUDENT SERVICES In general in Australia the cost of living is relatively reasonable depending on the accommodation you require and the lifestyle you may be accustomed to. As a student you will need at least AUD$25,000 to cover basic expenses in each year of study. You should also have a minimum of AUD$2,500 in addition to the monthly average to cover establishment expenses such 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 where you live. These figures do not include the costs of large non-essential items such as household equipment or a car. The above costs have been sourced from the following: Adelaide: studyadelaide.com/live/ cost-of-living/average-costs Sydney: nsi.tafensw.edu.au/international/ HTML/expenses.htm To help you feel welcome, Le Cordon Bleu offers new students a range of activities, including: Full day excursions to wine regions such as Hunter Valley and Adelaide Hills. Group dinners, Orientation, including campus tour, presentations etc. Participation in student representative meetings. At the completion of your studies you will be invited to participate in a celebratory graduation ceremony. Refer to our website for photos of recent student events. WORKING IN AUSTRALIA Under current visa regulations, students residing temporarily in Australia under a student visa are permitted to work up to 40 hours per fortnight. For information please visit: Our Student Services department organises Orientation programs, provides information and advice on student visa obligations, general enquiries and can assist with any other enquires you may have as a new or returning student at Le Cordon Bleu. These may include providing enrolment documentation and referral for counselling or legal issues related to your studies in Australia. ADMISSIONS All admissions and course enquiries are managed through Le Cordon Bleu s corporate office in Adelaide, South Australia. Days Road, Regency Park SA 5010 Tel: Fax: Australia Toll Free:

14 LE CORDON BLEU AUSTRALIA AUSTRALIA HAS FIVE OF THE 30 BEST CITIES IN THE WORLD FOR STUDENTS BASED ON STUDENT MIX, AFFORDABILITY, QUALITY OF LIFE, AND EMPLOYER ACTIVITY ALL IMPORTANT ELEMENTS FOR STUDENTS WHEN CHOOSING THE BEST STUDY DESTINATION. The Australian AUSTRALIA 23,739,000 Experience people in

15 2015/2016 INTERNATIONAL PROSPECTUS Living & Studying in Sydney CITY SLICKERS, CULTURE VULTURES AND BEACH BUMS ALIKE FALL IN LOVE WITH SYDNEY A WORLD- CLASS CITY THAT IS EQUAL PARTS COSMOPOLITAN AND CASUAL. TRIPADVISOR, TRAVELLERS CHOICE 2013 WINNER. THE LE CORDON BLEU SYDNEY CULINARY ARTS INSTITUTE Your studies will take place at the Northern Sydney Institute, located in North Ryde, a leafy suburb 17 kilometres north of the Sydney central business district. It is situated within walking distance of Top Ryde City, Sydney s newest shopping experience, a shopper s oasis. Le Cordon Bleu Sydney Culinary Arts Institute Northern Sydney Institute, Ryde College Building A, 250 Blaxland Road, Ryde NSW 2112 Tel: Fax: australia@cordonbleu.edu ACCOMMODATION There are many accommodation options including International Student Residences, private rental, homestay and/or share accommodation. For more information regarding accommodation please see page 12 or visit: lecordonbleu.com.au/sydney/accommgeneral Sydney named top destination in the world for international students GLOBAL CONSULTANCY FIRM A.T. KEARNEY 2014 GLOBAL CITIES INDEX 13

16 LE CORDON BLEU AUSTRALIA Living & Studying in Melbourne FAMILY FARE, LOCAL AND INTERNATIONAL ART, HAUTE BOUTIQUES, MULTICULTURAL DINING, AUSTRALIAN AND ABORIGINAL HISTORY, SPECTATOR SPORTS, AND Lovely, laid-back Melbourne has something for everyone TRIPADVISOR, TRAVELLERS CHOICE 2013 WINNER PULSING, SWANKY NIGHTLIFE. TRIPADVISOR AUSTRALIA MELBOURNE THE CITY There are many reasons why Melbourne has been voted the world s most liveable city three years in a row. Its integrated train, tram and bus services, together with its flat geography make it easy to get around. Its location along the shores of a large, open body of water means prevailing coastal breezes keep the air clean. Public safety is a priority for the Victorian government, making Melbourne one of the safest cities in the world for its size. The city enjoys a mild climate with distinctive changes in season that are beautifully illustrated in its many parks and gardens. Spring and summer are the seasons for alfresco dining, beach culture, outdoor music festivals and new season s fashions. Autumn sees the beginning of the footy season most Australians love sport, but Melbournians especially are football (Aussie Rules) mad! In winter, dining and culture move indoors. Many bars and pubs feature open fires for a warm, convivial atmosphere, while the arts scene includes everything from concerts and opera to plays and Melbourne s world-famous comedy festival. MELBOURNE AND SURROUNDS Melbourne is the capital of the state of Victoria with a population of 4.3 million. It is one of Australia s main aviation gateways with daily flights to major cities throughout Asia, the United States and Europe. For the international visitor, Victoria is compact in size and a delight to explore. It is the home of heritage-listed forests, some of Australia s top ski fields, spectacular coastal regions and quiet country getaways. Most of these attractions are no more than 1-2 hours driving from Melbourne. 14

17 2015/2016 INTERNATIONAL PROSPECTUS Living & Studying in Adelaide THE CAPITAL CITY OF SOUTH AUSTRALIA IS SIMPLY ENCHANTING, A TREASURE TROVE OF SHOPPING, FINE ARTS, GASTRONOMY AND OUTDOOR ACTIVITY.. TRIPADVISOR, TRAVELLERS CHOICE 2013 WINNER. ADELAIDE IS EFFORTLESSLY CHIC AND LIKE A PERFECTLY CELLARED RED, IT S READY TO BE UNCORKED AND SAMPLED LONELY PLANET, 2014 CAMPUS Your studies are based in Adelaide city if you are enrolled in Le Cordon Bleu s English Language, Foundation, Stage 5 Bachelor of Business, or Masters programs. All other Le Cordon Bleu programs (and stages) are offered at the Regency Park campus, only 30 minutes from the city when using public transport. Le Cordon Bleu Australia Days Road, Regency Park SA 5010 Tel: Fax: Australia Toll Free: australia@cordonbleu.edu ACCOMMODATION There are many accommodation options including International Student Residences, private rental, homestay and/or share accommodation. Many international students like to live in or near the Adelaide city centre because of free city transport, the renowned central food market, Chinatown, cinemas and shopping malls. For more information regarding accommodation please see page 12 or visit: lecordonbleu.com.au/adelaide/accommgeneral Adelaide named in Lonely Planet s Top 10 destinations in the world in

18 LE CORDON BLEU AUSTRALIA When we are looking for staff, Le Cordon Bleu is our first point of contact GENA KARPF / ALUMNA / OWNER SWEETNESS THE PATISSERIE Career Development Career development allows you to apply the skills and knowledge acquired at Le Cordon Bleu within a working environment. In most programs (Adelaide and Sydney) students will have the opportunity to undertake work as part of their qualification. Le Cordon Bleu partners with hospitality organisations across Australia and overseas. Career Development provides opportunities for students to work in world class hotels, resorts, kitchens, restaurants, convention centres and small to medium food and wine businesses, depending on what particular experience and specialised degree they undertake. Le Cordon Bleu manages three types of work based learning: Industry Placement (Cuisine & Patisserie), Professional Experience (Bachelors) and Hospitality Industry Experience (Masters). Career development provides broad exposure to the hospitality and wine and food-related industries, providing opportunities to work in positions within the Food & Beverage/Kitchens, Hotel operations, Restaurants, Food and Wine Production and all facets of Entrepreneurship and Business Operation. Exciting opportunities await students during placement as they are introduced to the challenges faced by this global industry. Placement also infers travel to a destination that students may never experience again and the enjoyment of a different lifestyle. This exciting program is managed by the Career Services Australia team who work with each student to ensure they maximise their career potential. Numerous opportunities exist in destinations such as Far North Queensland where one of the world s seven wonders, the Great Barrier Reef, draws tourists from around the globe - to regional Australian icons like Uluru in Australia s heartland - to the thriving cosmopolitan city centres of Sydney, Melbourne and Perth. Exciting international locations such as Dubai, Canada, China, the United Kingdom, Singapore, Thailand and many more present new challenges for students placements (it is the students responsibility to obtain the necessary visa, if applicable). Our Career Services team works with each student to ensure they maximise their career potential. 16

19 2015/2016 INTERNATIONAL PROSPECTUS Alumni Network JOIN THE LE CORDON BLEU ALUMNI FAMILY AND BECOME PART OF A TRULY GLOBAL PROFESSIONAL NETWORK. When students graduate from Le Cordon Bleu, they become part of the growing alumni network. Le Cordon Bleu s alumni team, in conjunction with the Career Services team, continue to work with graduates to support the development of their career, expand their professional networks and nurture their life long association with Le Cordon Bleu. Whether enrolling in one of our Bachelor of Business degrees, Masters programs or the Culinary Arts, Le Cordon Bleu s international reputation attracts students from around Australia and the world, including countries such as Korea, Taiwan, United States, France, Ireland, UK, India, Canada, Philippines, Japan, Indonesia, Brunei, South America, Middle East and Thailand. Le Cordon Bleu alumni work around the world as chefs at prestigious establishments, pâtisserie owners, restaurateurs, entrepreneurs, hoteliers and innovative leaders in the world of gastronomy and hospitality. Our growing network of alumni continues to provide inspiration to our current and future students. Many well-known personalities have become part of the Cordon Bleu family including Julia Child, Jacques Chirac, Dustin Hoffman, Nancy Silverton, Natalie Dupree, the Bromberg Brothers, Allen Susser, James Peterson, Lydia Shire, Giada De Laurentis, Gaston Acurio, Ronald Reagan, Larena Velazquez, Ming Tsai, Rachel Khoo, Rinrin Marinka and Kathleen Flinn. I learnt so much that I use today in my business TAWNYA BAHR / ALUMNA / FOOD CONSULTANT GRADUATES STUDENT PLACEMENTS LE CORDON BLEU SCHOOLS 17

20 LE CORDON BLEU AUSTRALIA Campus On campus Sydney English for Hospitality Course Recommendation IELTS < 4.5 Duration Min 10 weeks ENGLISH IS THE LANGUAGE OF INSTRUCTION AT LE CORDON BLEU, AND PROFICIENCY IN SPEAKING, READING, WRITING AND LISTENING IS ESSENTIAL. STUDENTS WHO DO NOT MEET THE REQUIRED ENGLISH LEVEL FOR EACH COURSE MAY COMPLETE ADDITIONAL ENGLISH INSTRUCTION IN AUSTRALIA IN THE FOLLOWING RECOMMENDED COURSES. CERTIFICATE III IN ADVANCED ENGLISH FOR FURTHER STUDY CRICOS F 20 weeks (20 hours per week) Intermediate to Advanced Entry level is approximately 4.5 in all areas of IELTS In addition to developing your general English skills, you will start specialising in the language you will need for your Le Cordon Bleu course. You will develop your listening, speaking, reading and writing skills through topics that are important to you in your professional life. CERTIFICATE II IN ROUTINE ENGLISH LANGUAGE SKILLS CRICOS D 10 weeks (20 hours per week) Entry level is approximately 4 in all areas of IELTS WHO SHOULD STUDY THIS COURSE? Students with an IELTS less than 4.5 WHAT WILL YOU DEVELOP AND LEARN? Essential skills in English - listening, speaking, pronunciation, reading, writing and basic grammar. Basic language and vocabulary for the kitchen. When you complete the Certificate II in Routine English Language Skills, you may enrol in Certificate III in Advanced English for further study. TOPICS INCLUDE: Kitchen utensils Food preparation techniques Workplace Health and Safety Common French terms. You will also visit Le Cordon Bleu kitchens and meet Le Cordon Bleu chefs. This course consists of two 10-week terms. Students who have an IELTS 5.0 score may start in the second half of the program. DELIVERY PARTNERS: Sydney, New South Wales TAFE NSW Northern Sydney Institute, 250 Blaxland Road Ryde NSW CRICOS Provider No: 00591E 18

21 2015/2016 INTERNATIONAL PROSPECTUS English for Academic Purposes ENGLISH IS THE LANGUAGE OF INSTRUCTION AT LE CORDON BLEU, AND PROFICIENCY IN SPEAKING, READING, WRITING AND LISTENING IS ESSENTIAL. LE CORDON BLEU SYDNEY AND TAFE NSI Le Cordon Bleu Sydney and TAFE NSI English programs are designed for students to succeed in their academic studies. If you are at an upper intermediate level of English, you will study in the English for Academic Purposes program. For students who are only at an intermediate level of English, they can either complete the English for Hospitality Program or the Certificate III in Advanced English for Further Study. WHAT WILL YOU LEARN? This English for Academic Purposes (EAP) course is for students preparing for entry into a degree program at the Le Cordon Bleu or TAFE NSW. It develops the English language, text types, research skills and social-cultural knowledge necessary for academic study in Australia. The course consists of six separate units. There are core units in Speaking, Listening, Reading and Writing in Academic Contexts, Apply Emerging Technology to Communicate with Others, Research for Specific Purposes plus one practical computer unit. TOPICS INCLUDE Research and Referencing Skills Applying Emerging Technology Common Academic Genre Writing Seminars and Tutorial Discussion Note Taking and Summary Writing Critical Literacy ENTRY REQUIREMENTS Academic IELTS 5.5 or equivalent; or successful completion of the English for Hospitality Program ACCREDITATION The Northern Sydney Institute, is part of TAFE NSW, and is registered with the Commonwealth Register of Institutions and Courses for Overseas Students (CRICOS) to provide training to overseas students who have Australian student visas (CRICOS Code 00591E). We offer a range of English courses, which are nationally recognised and many of them are part of the Australian Qualifications Framework (AQF). The AQF is a quality assured national framework of qualifications in the school, vocational education and training (VET), and higher education sectors in Australia. It provides nationally consistent recognition of outcomes achieved in education and training and promotes national and international recognition of qualifications offered in Australia. In addition, the Northern Sydney Institute s TAFE English Language Centre (TELC) is a member of English Australia and NEAS. English Australia is the national peak body for the English language sector of international education in Australia and NEAS is a global leader in ELT quality assurance. Please refer to website for English Language and Foundation Studies program Providers. DELIVERY 20 hours per week pm; four days per week CAMPUS English for Academic Purposes (EAP) classes are held at Meadowbank Campus which is in close proximity to Ryde Campus - home to Le Cordon Bleu Sydney Culinary Arts Institute. 19

22 LE CORDON BLEU AUSTRALIA English Language Providers & Foundation Programs ENGLISH LANGUAGE PROVIDERS ADELAIDE CELUSA CRICOS Provider No 02193C Centre for English Language at the University of South Australia City East Campus North Terrace, Adelaide SA 5000 Tel: celusaadmissions@unisa.edu.au FOUNDATION PROGRAMS ADELAIDE SAIBT CRICOS Provider No 02193C South Australian Institute of Business and Technology City East Campus North Terrace, Adelaide SA 5000 Tel: saibt@navitas.com ENGLISH PROVIDERS SYDNEY ELS Educational Services, Inc CRICOS Provider No 00053J Level 1, 17 O Connell Street, Sydney NSW 2000 Tel: enquiries@uec.edu.au TAFE English Language Centre CRICOS Provider No 00591E Meadowbank Campus See Street Meadowbank NSW 2114 Tel: telc@tafensw.edu.au ENGLISH PROVIDERS AUSTRALIA Kaplan International Sydney Goulburn Street, Sydney NSW 2000 Kaplan International Sydney Manly South Steyne Manly, Sydney NSW 2095 Kaplan International Melbourne Level 6, 370 Docklands Drive Docklands Vic Kaplan International Adelaide Level 1, 22 Peel Street Adelaide, SA 5000 Kaplan International Perth 1325 Hay Street West Perth, WA 6005 Kaplan International Brisbane Level 3, 252 St Paul s Terrace, Spring Hill Brisbane QLD 4000 Kaplan International Cairns 130 McLeod Street Cairns, Queensland 4870 Tel: +44 (0) mail@kaplan.edu.au RTO No

23 2015/2016 INTERNATIONAL PROSPECTUS How to Apply to Le Cordon Bleu 01. DOWNLOAD YOUR APPLICATION FORM OR APPLY ONLINE. To download an application form, or apply online, please visit the lecordonbleu.com.au homepage and select the appropriate form. 02. COMPLETE YOUR APPLICATION FORM. The application form includes all the information we require from you to enrol you in the course of your choice, please be as detailed as possible. If you need assistance with this, or have any questions, please contact us at we are happy to help. 03. PREPARE YOUR SUPPORTING DOCUMENTS. The enrolment form includes all the supporting documents you will need to provide in association with your certified application form. Please ensure all of these documents are valid and ready to submit with your application.le Cordon Bleu Australia is a Streamlined Visa Processing (SVP) approved provider with the Department of Immigration and Border Protection. Please contact our admissions department for further information and required documentation if you wish to apply for SVP. 04. SUBMIT YOUR COMPLETED APPLICATION FORM. Some applications can be submitted online, all other applications may be submitted by , post or fax: E: admissionsaustralia@cordonbleu.edu Le Cordon Bleu Australia Days Road, Regency Park 5010 SA Australia F: ASSESSING YOUR APPLICATION. Once we receive your application we will assess whether you meet the entry requirements for the course you have selected. 07. FEE PAY M E N T. Please return the completed acceptance form together with your fee payment. Accepting your place well in advance of your course start date, and paying your fees, will help to ensure that your place on the course is secure. 08. APPLYING FOR A STUDENT VISA. Once we receive your fee payment we will send you a Receipt of Payment, Confirmation of Enrolment and an ecoe (Electronic Confirmation of Enrolment). International students will need this ecoe to apply for a Student Visa. More information on applying for Student Visas is available at: immi.gov.au 09. T R AV EL. Once 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 Australia at least 2 days before the commencement of the program as stated on your ecoe. 10. ARRIVAL AND ACCOMMODATION. To arrange accommodation ahead of your arrival, please visit our guide to each city on our website at lecordonbleu.com.au/sydney/accommgeneral lecordonbleu.com.au/adelaide/accommgeneral 11. WELCOME. Le Cordon Bleu welcomes you. Please join your fellow students for the Le Cordon Bleu orientation program at each campus and begin your studies. 12. FOR MORE INFORMATION OR ASSISTANCE PLEASE CONTACT US: T: E: australia@cordonbleu.edu 06. LETTER OF OFFER. When your application is approved, we will send you a Letter of Offer. This will include an acceptance form and payment details. 21

24 LE CORDON BLEU AUSTRALIA Entry Requirements COUNTRY CULINARY ARTS BACHELOR ALL SUBCONTINENT & MIDDLE EAST SCHOOL LEAVER Satisfactory completion of year 11 is required or equivalent interstate/ overseas secondary education. AGE Applicants must be 18 years of age by the time the course commences. INTERNATIONAL ENTRY Overseas students are required to have achieved a minimum level of English proficiency of IELTS (Intensive English Language Testing System) 5.5 with no Band S core below 5 Completion of high school certificate SCHOOL LEAVER Satisfactory completion of high school; satisfactory completion of year 12 secondary schooling or the equivalent. AGE Applicants must be 18 years of age by the time the course commences. INTERNATIONAL ENTRY English proficiency IELTS 6.0 with no band score lower than 5.5 Completion of high school. KOREA High school graduation certificate Successful completion of the first year of a bachelor degree at university NEW ZEALAND Successful completion of NCEA Level 2 Successful completion of NCEA Level 3 SINGAPORE Successful Completion of GCE O Levels Successful completion of GCE A Levels or International Baccalaureate INDONESIA Successful completion of SMU 2 Successful completion of SMU 3 THAILAND Successful completion of Matayom 6 Successful completion of Matayom 6 VIETNAM Successful completion of Year 12 Successful completion of Year 12 CAMBODIA Successful completion of Year 13 Successful completion of Year 13 MALAYSIA Form 5 - O Levels or SPM A levels or STPM or Foundation JAPAN Japanese High School graduate certificate Japanese High School graduate certificate (min 75% GPA) PHILIPPINES First year college Second year college or international school IB or Foundation BRUNEI Form 5 - O Levels or SPM A levels or STPM or Foundation CHINA Successful completion of Senior Middle 2 Successful completion of Senior Middle 3 HONG KONG (SAR) Successful completion of form 5 Successful completion of the GCE A Levels, HKALE or HKDSE. HKDSE minimum of three subjects not below Level 3 (English 4 for equiv 6.0 IELTs) TAIWAN Successful completion of Senior High School Year 2 Successful completion of Senior High School Year 3 MACAU Successful completion of Senior High School Year 2 Successful completion of Senior High School Year 3 BRASIL Successful completion of High School Successful completion of High School USA Successful completion of High School Successful completion of High School Le Cordon Bleu Australia policy permits Course Credit for programs where appropriate. For any enquiries regarding Course Credit, please contact a Sales team member or australia@cordonbleu.edu 22

25 2015/2016 INTERNATIONAL PROSPECTUS MASTER INTERNATIONAL HOSPITALITY MANAGEMENT MASTER BUSINESS ADMINISTRATION MASTER GASTRONOMIC TOURISM Bachelor Degree or 4 years relevant business or hospitality experience and expertise at management level. INTERNATIONAL ENTRY English language proficiency to international standard 6.5 Academic IELTS, with no band score less than 6 A related undergraduate degree from a Le Cordon Bleu program, plus one year of relevant hospitality industry experience in a supervisory role or - An undergraduate degree plus two years of supervisory work experience. INTERNATIONAL ENTRY English proficiency of Academic IELTS 6.5, with no band score of less than 6 Bachelor Degree. Applications from individuals without relevant qualifications will also be considered based on relevant expertise and specialist experience. Students accepted on this basis will initially be admitted for the Graduate Certificate. English Language Proficiency (Academic IELTS 6.0 with no band score below 5.5) SAME AS ABOVE SAME AS ABOVE SAME AS ABOVE 23

26 LE CORDON BLEU AUSTRALIA Campus On campus Sydney and Melbourne Entry Requirement IELTS 5.5 Duration 24 months full time the Grand Diplôme course at Le Cordon Bleu the most prestigious culinary qualification in the business. DAILY MAIL UK / 5 NOV 2012 THE WORLD S MOST PRESTIGIOUS CULINARY EDUCATION PROGRAM TEACHES YOU HOW TO MASTER CLASSIC FRENCH TECHNIQUES FOR THE SERVICE OF INTERNATIONAL FINE CUISINE AND PÂTISSERIE. LAUNCH YOUR CAREER IN THE CULINARY ARTS, UNLOCK THE ESSENCE OF FRENCH CUISINE AND ESTABLISH THE FOUNDATION FOR EXEMPLARY SKILLS. Grand Diplôme Program Become a leader in the culinary arts. Complete our Grand Diplôme program in Sydney or Melbourne. After successfully completing the basic, intermediate and superior certificates for both cuisine and pâtisserie, and a practical industry placement component, you will be awarded the coveted Le Cordon Bleu Grand Diplôme recognised as a badge of excellence throughout the culinary world. In addition to Le Cordon Bleu s Classic French modules, you also receive Australian qualification units through a comprehensive, nationally recognised series of certificates and Diplomas. Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements. Certificate III in Commercial Cookery or Pâtisserie includes a six-month industry placement component, organised by Le Cordon Bleu s Career Services Unit. This exclusive work placement opportunity provides crucial experience to help you succeed in the modern global hospitality field, in addition to being taught résumé writing, job search skills, interview techniques and presentation skills. 24

27 2015/2016 INTERNATIONAL PROSPECTUS ADMISSIONS Le Cordon Bleu offers four starting dates per year: January, April, July and October. ENTRY CRITERIA Applicants should be at least 18 years of age. Satisfactory completion of Australian Year 11 or equivalent interstate/overseas secondary education is required. 5.5 Academic IELTS with no band score below 5. Course credit available. CAREER PATHWAYS Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager. APPROXIMATE SALARY INDICATIONS These salaries are a guide only and may change according to region and employment contracts. This guide is referenced from: content.mycareer.com.au/salary-centre/hospitalitytravel-tourism/-/australia. AUD$21,000 AUD$120,000 GRAND DIPLÔME (24 MONTHS) 9 months Cuisine + 9 months Pâtisserie + 6 months Industry Experience (An additional 6 months Industry Experience is an alternate study pathway. Can be fast tracked in 15 months when studied concurrently over 6 days per week with one 6 month Industry Placement.) BASIC INTERMEDIATE SUPERIOR 3 months cuisine 3 months cuisine 3 months cuisine DELIVERY PARTNERS TAFE NSW Northern Sydney Institute 250 Blaxland Road Ryde, New South Wales CRICOS Provider No: 00591E Holmesglen Moorabbin Campus, 488 South Road, Moorabbin, Victoria CRICOS Provider No: 00012G BASIC INTERMEDIATE SUPERIOR 3 months pâtisserie 3 months pâtisserie 3 months pâtisserie INDUSTRY PLACEMENT 6 months Le Cordon Bleu culinary programs are offered according to the National Training Package requirements and the Australian Qualifications Framework (AQF). Certificate III in Commercial Cookery / Certificate III in Pâtisserie 25

28 LE CORDON BLEU AUSTRALIA Diplôme de Pâtisserie SYDNEY / CERTIFICATE III IN PÂTISSERIE MELBOURNE / CERTIFICATE III IN PÂTISSERIE Certificat de Commis de Pâtisserie ADELAIDE / CERTIFICATE III IN PÂTISSERIE SYDNEY / BASIC PÂTISSERIE MELBOURNE / BASIC PÂTISSERIE ADELAIDE / STAGE 1.1 This course provides a strong foundation for you to learn how to expertly prepare a wide selection of cakes, desserts and pastries. Demonstrations and practical sessions give step-by-step instruction in classic French pâtisserie, from pâte sablée and pâte feuilletée to choux pastry. FRENCH STUDY MODULES Introduction to classic cooking techniques as applied to Pâtisserie. French culinary terms and definitions The use and care of cookery and pâtisserie equipment Working in a safe and hygienic manner Food preparation and mise en place Work organisation and planning French classical cooking techniques in cookery and pâtisserie Commodities receiving and storage Basic French pastry terms Basic decoration Introduction to chocolate Introduction to bread and yeast dough Introduction to desserts French Pâtisserie introduction to a variety of cakes and pastries Basic doughs and fillings short pastry, choux pastry, puff pastry, various creams AUSTRALIAN UNITS OF COMPETENCY SYDNEY / INTERMEDIATE PÂTISSERIE PREREQUISITE: BASIC PÂTISSERIE OR STAGE 1.1 MELBOURNE / INTERMEDIATE PÂTISSERIE PREREQUISITE: BASIC PÂTISSERIE OR STAGE 1.1 ADELAIDE / STAGE 1.2 PREREQUISITE: BASIC PÂTISSERIE OR STAGE 1.1 As you are introduced to French regional dishes, you will apply the methods and techniques developed in the previous stage. Through practice and repetition you will perform tasks more easily and instinctively. Discover the importance of mise en place when you cook for real customers in our training restaurant. Demonstrations highlight various presentation styles from classical to contemporary. FRENCH STUDY MODULES The focus will be on refining and developing previously learned skills. Artistic and decorative skills Ice cream and sorbet Bread making Mastering Bavarian creams and mousses Classical and contemporary desserts Classical and contemporary presentations Variations on restaurant hot and cold plated desserts French Pastries and cakes Career preparation and workplace communications SSITHCCC101 SITHCCC201 SITHPAT303 SITHKOP101 SITXINV202 SITXFSA101 SITXWHS101 SITHIND201 BSBWOR203B Use food preparation equipment Produce dishes using basic methods of cookery Produce pastries Clean kitchen premises and equipment Maintain the quality of perishable supplies Use hygienic practices for food safety Participate in safe work practices Source and use information on the hospitality industry Work effectively with others AUSTRALIAN UNITS OF COMPETENCY SITHPAT301 Produce cakes SITHPAT304 Produce yeast based bakery products SITHPAT306 Produce desserts SITXFSA201 Participate in safe food handling practices SITXCOM201 Show social and cultural sensitivity BSBSUS201A Participate in environmentally sustainable work practices HLTAID003 Provide first aid 26

29 2015/2016 INTERNATIONAL PROSPECTUS Campus On campus Sydney, Melbourne and Adelaide Course Code SIT31113 LEARN TO PREPARE A WIDE SELECTION OF PÂTISSERIE ITEMS SERVED IN RESTAURANTS, PÂTISSERIE SHOPS CRICOS SYD B MELB E ADL E AND TEAROOMS INCLUDING CLASSICAL AND CONTEMPORARY FRENCH DESSERTS AND GARNISHES IN CHOCOLATE AND SUGAR. Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements. SYDNEY / SUPERIOR PÂTISSERIE PREREQUISITE: INTERMEDIATE PÂTISSERIE OR STAGE 1.2 MELBOURNE / SUPERIOR PÂTISSERIE PREREQUISITE: INTERMEDIATE PÂTISSERIE OR STAGE 1.2 ADELAIDE / STAGE 1.3 PREREQUISITE: INTERMEDIATE PÂTISSERIE OR STAGE 1.2 Learn about contemporary developments in French and international cuisine. Full menus, demonstrated by chefs, are inspired by trends from the world s top kitchens. Some recipes are traditional, others are current interpretations of the classics. Rich, refined ingredients will allow you to work with items such as foie gras, truffles and lobster. Now well-versed in French culinary skills, you are encouraged to be more creative in both taste and presentation. FRENCH STUDY MODULES You will make a range of pâtisserie items, including: Variety of classic pastries and cakes Sweet yeast products Advanced gateaux and tortes Desserts for dietary requirements Boulangerie - European festive and celebration breads Application of menu presentation Modern approach to plate design and presentation to industry standards Presentation and service requirements of the finished menu Organise and prepare mise en place in a team for service Career preparation and workplace communications Contemporary chocolate box Production and presentation of petits fours AUSTRALIAN UNITS OF COMPETENCY SITHPAT302 Produce gateaux, torten and cakes SITHPAT305 Produce petits fours SITHPAT401 Prepare and model marzipan SITHCCC307 Prepare food to meet special dietary requirements SITXCOM401 Manage conflict SITXHRM301 Coach others in job skills SITHKOP302 Plan and cost basic menus INDUSTRY PLACEMENT Industry Placement enables you to put into practice the skills and techniques learned on campus in a real hospitality business. With assistance from Le Cordon Bleu s Career Services Unit, this stage will become the foundation for both the remainder of the program and your future career. AUSTRALIAN UNITS OF COMPETENCY SITHIND301 Work effectively in hospitality SITHCCC207 Use cookery skills effectively 27

30 LE CORDON BLEU AUSTRALIA Diplôme de Cuisine SYDNEY / CERTIFICATE III IN COMMERCIAL COOKERY MELBOURNE / CERTIFICATE III IN COMMERCIAL COOKERY Certificat de Commis de Cuisine ADELAIDE / CERTIFICATE III IN COMMERCIAL COOKERY SYDNEY / BASIC CUISINE MELBOURNE / BASIC CUISINE ADELAIDE / STAGE 1.1 This course offers essential grounding in professional cookery, meeting the needs of both beginners and experienced students. It introduces classic French culinary techniques that underpin modern international cuisine, and focuses on mastering basic skills: from how to hold a knife properly, to preparing vegetables or trussing a chicken. Gradually, more complex techniques are introduced. As you progress from individual dishes to a more expansive menu focus, you become skilled in organisation, preparation and integrating ingredients to achieve dazzling flavours. FRENCH STUDY MODULES This program will provide you with an introduction to Classic French Cuisine. French culinary terms and definitions The use and care of cookery equipment Working in a safe and hygienic manner Food preparation and mise en place Work organisation and planning Introduction to French Cuisine French classical cooking techniques Variations of cooking methods Fonds de Cuisine foundation sauces production Commodities receiving and storage Classical French stocks, glazes, basic and advanced sauces and soups AUSTRALIAN UNITS OF COMPETENCY SITHCCC101 SITHCCC201 SITHCCC203 SITHKOP101 SITXINV202 SITXFSA101 SITXWHS101 SITHIND201 BSBWOR203B Use food preparation equipment Produce dishes using basic methods of cookery Produce stocks, sauces and soups Clean kitchen premises and equipment Maintain the quality of perishable supplies Use hygienic practices for food safety Participate in safe work practices Source and use information on the hospitality industry Work effectively with others SYDNEY / INTERMEDIATE CUISINE MELBOURNE / INTERMEDIATE CUISINE ADELAIDE / STAGE 1.2 PREREQUISITE: BASIC CUISINE OR STAGE 1.1 The Intermediate Cuisine program, introduces you to classic French regional dishes, applying techniques learned in the Basic Cuisine program. This course emphasises the importance of mise en place - the proper planning and preparation of food and equipment before cooking begins. You will also be introduced to a range of different presentation styles, from platter to plate. FRENCH STUDY MODULES Emphasis is placed on the importance of: Mise en place, organisation and workflow planning in the preparation and service of meals Classical French stocks, glazes, basic and advanced sauces and soups Hors d oeuvre, canapés, salads and appetisers Vegetables, eggs and farinaceous cooking techniques and menu items French pastries and cakes Career preparation and workplace communication AUSTRALIAN UNITS OF COMPETENCY SITHCCC202 SITHCCC204 SITHCCC308 SITHCCC301 SITXFSA201 SITXCOM201 BSBSUS201A Produce appetisers and salads Produce vegetable, fruit, egg and farinaceous dishes Produce cakes, pastries and breads Produce poultry dishes Participate in safe food handling practices Show social and cultural sensitivity Participate in environmentally sustainable work practices 28