Experience the Art of Success - Le Cordon Bleu Australia culinary & hospitality studies 2013 potx

Le Cordon Bleu Australia culinary & hospitality studies 2013 Expice  A  cc 1 WELCOME TO LE CORDON BLEU, ONE OF THE WORLD’S MOST PROMINENT ORGANISATIONS DEDICATED TO CULINARY, FOOD, WINE, NUTRITION, RESTAURANT, HOTEL AND MANAGEMENT EDUCATION, FOUNDED IN PARIS IN 1895. Today Le Cordon Bleu has a presence in some 20 countries with more than 40 international schools attended by 20,000 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 classic cycle program 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. ANDRÉ J. COINTREAU PRESIDENT & CEO, LE CORDON BLEU BIENVENUE 2 sydney, new south wales          adelaide, south australia LE CORDON BLEU PROFESSIONAL CULINARY MANAGEMENT PROGRAM 18 adelaide, south australia             sydney, new south wales       melbourne, victoria    online    adelaide, south australia      SALES AND MARKETING SALES DIRECTOR DIRECTOR OF SALES & MARKETING SALES AND MARKETING COORDINATOR SALES AND MARKETING ADMINISTRATOR SALES AND MARKETING MANAGER KEY ACCOUNT MANAGER GROUP/AREA SALES & MARKETING MANAGER VICE PRESIDENT/PRESIDENT SALES & MARKETING FINANCE TRAINEE MANAGER COST CONTROL ACCOUNTS RECEIVABLE/PAYABLE NIGHT AUDITOR HOTEL ACCOUNTANT DIRECTOR OF FINANCE GENERAL MANAGER HUMAN RESOURCE MANAGEMENT ROSTERING SUPERVISOR HUMAN RESOURCES COORDINATOR RECRUITMENT MANAGER TRAINING MANAGER HUMAN RESOURCES MANAGER DIRECTOR OF HUMAN RESOURCES RESORT MANAGEMENT SENIOR RECEPTIONIST ASSISTANT ENTERTAINMENT DIRECTOR FACILITIES MANAGER RESIDENT MANAGER GENERAL MANAGER FRONT OFFICE / ROOMS DIVISION SENIOR RECEPTIONIST FRONT OFFICE SUPERVISOR ASSISTANT FRONT OFFICE MANAGER FRONT OFFICE MANAGER ROOMS DIVISION MANAGER EXECUTIVE ASSISTANT MANAGER GENERAL MANAGER NIGHT MANAGER RESERVATIONS MANAGER BANQUETING ASSISTANT BANQUETING MANAGER CATERING MANAGER SALES DIRECTOR FOOD & BEVERAGE MANAGER RESIDENT MANAGER ASSISTANT GENERAL MANAGER GENERAL MANAGER  CORPORATE HOSPITALITY SUPERVISOR FUNCTIONS MANAGER  VENUE MANAGER CONVENTION AND EVENTS PUBLIC RELATIONS & SALES DIRECTOR SALES MANAGER GENERAL MANAGER FOOD & BEVERAGE OUTLET SUPERVISOR SOMMELIER RESTAURANT MANAGER ASSISTANT FOOD & BEVERAGE MANAGER FOOD AND BEVERAGE MANAGER DIRECTOR FOOD & BEVERAGE OPERATIONS ASSISTANT GENERAL MANAGER GENERAL MANAGER, FOOD AND BEVERAGE SPECIALIST SECTORS RESTAURANT CONSULTANT FOOD & BEVERAGE BUSINESS CONSULTANT FOOD & DRINK IMPORTER/EXPORTER WINE SPECIALIST FOOD & WINE MARKETER RESEARCH SPECIALIST FOOD PRODUCT DEVELOPER FOOD & WINE SALES SPECIALIST FOOD OR WINE ENTREPRENEUR CULINARY PÂTISSIER CHEF DE CUISINE CHEF SOUS CHEF BANQUET CHEF CHEF DE PARTIE FOOD SERVICE MANAGER RESTAURATEUR CATERING MANAGER FOOD & BEVERAGE MANAGER CULINARY ARTSBACHELOR & MASTER’S DEGREES EXPLORE A WORLD OF CAREERS WITH INTERNATIONAL HOSPITALITY, FOOD, WINE AND MANAGEMENT STUDIES 43 culinary bachelors master’s experience le cordon bleu in australia industry placement 52 le cordon bleu alumni 53 delivery partners 54 english language providers 56 entry requirements 57 sydney, adelaide & melbourne 58 le cordon bleu around the world 62 LE CORDON BLEU CLASSIC CYCLE PROGRAM SYDNEY Dc  Cy As  76 LE CORDON BLEU CLASSIC CYCLE PROGRAM Launch your career in the culinary arts, unlock the essence of French cuisine through these courses and establish a foundation of exemplary skills. e world’s most prestigious culinary education program teaches you how to master classic French techniques at the service of international ne cuisine and pâtisserie. e Classic Cycle and Culinary Management programs are conducted at Le Cordon Bleu Sydney Culinary Arts Institute, located within the Ryde College of the TAFE NSW Northern Sydney Institute. Starting dates include January, April, July and October. You will learn from esteemed chefs, obtaining expertise and experience through the unrivalled Le Cordon Bleu teaching method that combines demonstrations with hands-on practical classes, held over 3 - 4 days each week. Certicate III in Hospitality (Commercial Cookery or Pâtisserie) includes a six-month industry placement component, organised by Le Cordon Bleu’s Industry Placement team. is exclusive workplace access opportunity provides crucial experience to help you succeed in the modern global hospitality eld, in addition to being taught essential résumé writing and job search skills, interview techniques and presentation skills. 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. Satisfactory completion of Year 11 or equivalent interstate/overseas secondary education is required, and applicants must be 17.5 years of age when the course commences. Overseas students must have a minimum level of English proficiency to IELTS (Intensive English Language Testing System) 5.5 with no Band Score below 5.   MAGRET DE CANARD Duck breast, pommes boulanger, cinnamon, star anise, cloves, fresh cherries, duck glaze “THE CLASSIC CYCLE PROGRAM PROVIDED ME WITH SUPERB CULINARY SKILLS & TECHNIQUES. THE BACHELOR OF BUSINESS ADDS FURTHER MANAGEMENT & ENTREPRENEURIAL KNOWLEDGE IN ORDER TO OWN & OPERATE A SUCCESSFUL RESTAURANT.” NICHOLAS CHAN DIPLÔME DE CUISINE (2011) STUDYING BACHELOR OF BUSINESS (INTERNATIONAL RESTAURANT MANAGEMENT) BECOME A LEADER IN THE CULINARY ARTS. COMPLETE OUR CLASSIC CYCLE PROGRAM IN SYDNEY.       98 LE CORDON BLEU DIPLÔME DE CUISINE Take the rst step towards mastering the art of cuisine. A comprehensive introduction to the culinary arts is proided through three outstanding cuisine courses. Gradually progressing through more complex tasks, they proide fundamental culinary skills, underpinned with Australian qualication units. LE CORDON BLEU BASIC CUISINE course code: sit10307 CERTIFICATE I IN HOSPITALITY (Kitchen OperatiOns) cricos code: 066658a is course oers 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 avours. French Study Modules is program will proide 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 Australian Units of Competency SITHCCC001B Organise and prepare food SITHCCC002A Present food SITHCCC005A Use basic methods of cookery SITHCCC004B Clean and maintain kitchen premises SITHCCC003A Receive and store kitchen supplies SITXOHS002A Follow workplace hygiene procedures SITXOHS001B Follow health, safety and security procedures SITXCOM001A Work with colleagues and customers SITXCOM002A Work in a socially diverse environment SITHIND001B Develop and update hospitality industry knowledge LE CORDON BLEU INTERMEDIATE CUISINE course code: sit20307 CERTIFICATE II IN HOSPITALITY (Kitchen OperatiOns)* cricos code: 066659m cricos code: 076503d PREREQUISITE: BASIC CUISINE QUALIFICATION e Intermediate Cuisine program, introduces you to classic French regional dishes, applying techniques learned in the Basic Cuisine program. is 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 dierent 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 Prepare and cook hot and cold desserts Career preparation and workplace communication Australian Units of Competency SITHCCC008A Prepare stocks, sauces and soups SITHCCC006A Prepare appetisers and salads SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes SITHCCC013A Prepare hot and cold desserts SITHCCC014A Prepare pastries, cakes and yeast goods SITXFSA001A Implement food safety procedures *Certificate II is only awarded after completion of Industry Placement LE CORDON BLEU SUPERIOR CUISINE course code: sit30807 CERTIFICATE III IN HOSPITALITY (cOmmercial cOOKery)  PREREQUISITE: INTERMEDIATE CUISINE QUALIFICATION e Superior Cuisine program teaches you about contemporary developments in French and international cuisine. Addressing menu trends from leading modern restaurant kitchens, you will tackle original recipes and fresh interpretations of French classics. Encouraged to be more creative in your cooking and presentation, by successfully completing this course you will receive Le Diplôme de Cuisine. French Study Modules Develop a creative approach to the preparation and service of French classical and contemporary international cuisine menus. Meat, poultry and game preparations and cookery techniques, dish presentation and finishes Seafood preparations and cookery techniques, dish presentation and finishes Cheese knowledge and uses Menu trends and market application including food costing Desserts à l’assiette Preparation of foods for dietary, allergy and cultural requirements Seasonal and market influences in cuisine Classical and contemporary menus Modern approaches to plate design and presentation to restaurant standards Organise and prepare mise en place for a restaurant situation in a team Presentation and service requirements of the finished menu Teamwork Career preparation and workplace communication Australian Units of Competency SITHCCC010A Select, prepare and cook poultry SITHFAB009A Provide responsible service of alcohol SITHCCC012A Select, prepare and cook meat SITHCCC011A Select, prepare and cook seafood SITHCCC021B Handle and serve cheese *SITHCCC027A Prepare, cook and serve food for food service SITHCCC016A Develop cost-effective menus SITHCCC029A Prepare foods according to dietary and cultural needs SITXCCS002A Provide quality customer service SITXCOM003A Deal with conflict situations HLTFA301B Apply first aid SITXHRM001A Coach others in job skills SITHCCC028A Prepare, cook and serve food for menus Industry Placement - 6 months *Students gain valuable experience preparing and serving members of the dining public at one of several restaurants located on the Sydney campus.  Seared scallops, zucchini, saron beurre blanc, salmon roe 1110 LE CORDON BLEU DIPLÔME DE PÂTISSERIE Learn to master the great artistry of intricate pâtisserie techniques. You will progressively learn the secrets of classic and contemporary French desserts, including chocolate and sugar garnishes used in leading restaurants, pâtisseries and cafés. LE CORDON BLEU BASIC PÂTISSERIE course code: sit10307 CERTIFICATE I IN HOSPITALITY (Kitchen OperatiOns) cricos code: 066658a is course provides the 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 SITHCCC001B Organise and prepare food SITHCCC002A Present food SITHCCC005A Use basic methods of cookery SITHCCC004B Clean and maintain kitchen premises SITHCCC003B Receive and store kitchen supplies SITXOHS002A Follow workplace hygiene procedures SITXOHS001B Follow health, safety and security procedures SITXCOM001A Work with colleagues and customers SITXCOM002A Work in a socially diverse environment SITHIND001A Develop and update hospitality industry knowledge LE CORDON BLEU INTERMEDIATE PÂTISSERIE course code: sit20307 CERTIFICATE II IN HOSPITALITY (Kitchen OperatiOns)* cricos code: 066659m cricos code: 076503d PREREQUISITE: BASIC PÂTISSERIE QUALIFICATION e Intermediate Pâtisserie course develops a mastery of skills through practice and repetition. Growing prociency in important baking techniques allows you to focus on the decoration and presentation of your cakes. You will also be introduced to such chocolate making basics as tempering and dipping, and preparing restaurant-style desserts. Chefs help develop your artistic skills in preparing and decorating classic French desserts and pastries. French Study Modules e focus will be on rening 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 Australian Units of Competency SITHCCC013A Prepare hot and cold desserts SITHCCC014A Prepare pastries, cakes and yeast goods SITXFSA001A Implement food safety procedures SITHPAT006A Present desserts SITXCOM003A Deal with conflict situations *Certificate II is only awarded after completion of Industry Placement. LE CORDON BLEU SUPERIOR PÂTISSERIE course code: sit31107 CERTIFICATE III IN HOSPITALITY (pâtisserie) cricos code: 066662e cricos code: 076505b PREREQUISITE: INTERMEDIATE PÂTISSERIE QUALIFICATION Combining all the knowledge, techniques and artistic skills accumulated through the Basic and Intermediate Pâtisserie levels, you are encouraged to personalise your creations in this superior level course. Demonstrations, practical sessions and workshops complete your fundamental pâtisserie skills with a focus on decorative and creative touches, earning you Le Diplôme de Pâtisserie. 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 High tea service Preparation and service of espresso coffee 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 Teamwork Career preparation and workplace communications Contemporary chocolate box Production and presentation of petits fours Australian Units of Competency SITHPAT004A Prepare bakery products for pâtisseries SITHPAT001A Prepare and produce pastries SITHPAT002A Prepare and produce cakes SITHPAT003A Prepare and produce yeast goods SITHPAT009A Prepare desserts to meet special dietary requirements SITHCCC027A Prepare, cook and serve food for food service SITXHRM001A Coach others in job skills SITHPAT005A Prepare and present gateaux, torten and cakes SITHCCC029A Prepare foods according to dietary and cultural needs SITHPAT007A Prepare and display petits fours SITHIND003A Provide and co-ordinate hospitality service Industry placement - 6 months CRÈME CARAMEL Cream caramel, red wine poached pears 1312 LE CORDON BLEU PROFESSIONAL CULINARY MANAGEMENT PROGRAM Accelerate your career in the international culinary industry. Prepare yourself for management roles and receive the esteemed Diplôme Avancé de Gestion Culinaire om Le Cordon Bleu. LE CORDON BLEU DIPLÔME AVANCÉ DE GESTION CULINAIRE course code: sit60307 ADVANCED DIPLOMA OF HOSPITALITY  is course provides a learning pathway for chefs or chefs pâtissiers to acquire the fundamentals of restaurant and pâtisserie operations and managment. You will further develop your skills in contemporary culinary techniques and trends using the latest industry equipment. You will also rene your skills in food presentation, packaging and decoration. is exciting, advanced program lets you continue with either cuisine or pâtisserie as your focus in Stage 1. STAGE 1: PÂTISSERIE CERTIFICATE IV IN HOSPITALITY (pâtisserie)  PREREQUISITE: DIPLÔME DE PÂTISSERIE OR  Practical Component During the practical component of the pâtisserie stream you will gain an in depth appreciation of: Decorative showpieces – advanced sugar and chocolate work to produce original showpieces. Includes silicon mould making. Confiserie - Advanced chocolate and sugar confections. Packaging and presentation of confectionery Petits fours Marzipan – shaping, modelling and finishing figures Caramel and nougatine Australian Units of Competency SITHCCC022A Prepare chocolate and chocolate confectionery SITHPAT008A Prepare and model marzipan SITHPAT010A Prepare and display sugar work SITHPAT011A Plan, prepare and display sweet buffet showpieces SITHPAT012A Plan pâtisserie operations SITHCCC026A Establish and maintain quality control of food SITXINV002A Control and order stock SITXFSA002A Develop and implement a food safety program SITHCCC025A Monitor catering revenue and costs SITXMGT001A Monitor work operations SITXOHS004B Implement and monitor workplace health, safety and security practices SITXHRM005A Lead and manage people SITXFIN003A Interpret financial information SITXFIN004A Manage finances within a budget SITXINV001A Receive and store stock SITXCCS002A Provide quality customer service SITHCCC016A Develop cost effective menus  ADVANCED DIPLOMA OF HOSPITALITY    e nal stage of this extensive program will develop and consolidate your management knowledge and expertise. Australian Units of Competency SITXOHS005A Establish and maintain an OHS system SITXHRM002A Recruit, select and induct staff SITXHRM003A Roster staff SITXMGT002A Develop and implement operational plans SITXFIN005A Prepare and monitor budgets SITXGLC001A Develop and update legal knowledge required for business compliance SITXMGT006A Establish and conduct business relationships SITXHRM007A Manage workplace diversity SITXHRM006A Monitor staff performance SITXCCS003A Manage quality customer service SITXFIN007A Manage physical assets SITXFIN008A Manage financial operations SITXMGT004A Develop and implement a business plan SITXMPR005A Develop and manage marketing strategies STAGE 1: CUISINE CERTIFICATE IV IN HOSPITALITY (cOmmercial cOOKery)  PREREQUISITE: DIPLÔME DE CUISINE OR  Practical Component During the practical component of the Cuisine stream you will gain an in depth appreciation of: Product origins, influences and regional cuisines Classical French and contemporary cuisines Classical French and contemporary patés, terrines and buffet items Seasonal and market influences in cuisine Australian Units of Competency SITHCCC015A Plan and prepare food for buffets SITHCCC024B Select, prepare and serve specialised cuisines SITHCCC040A Design menus to meet market needs SITHCCC026A Establish and maintain quality control of food SITXINV002A Control and order stock SITXFSA002A Develop and implement a food safety program SITHCCC025A Monitor catering revenue and costs SITXMGT001A Monitor work operations SITXOHS004B Implement and monitor workplace health, safety and security practices SITXHRM005A Lead and manage people SITXFIN003A Interpret financial information SITXFIN004A Manage finances within a budget SITXINV001A Receive and store stock GÂTEAU OPÉRA Coee & chocolate torte pâtissier, chef, cAteriNG MANAGer food & beverAGe MANAGer, kitcheN operAtioNs MANAGer, restAUrAteUr 1514 LE CORDON BLEU CULINARY MANAGEMENT ADELAIDE Dc  Cy As  1716 LE CORDON BLEU PROFESSIONAL CULINARY MANAGEMENT PROGRAM Open the doors to the international culinary industry as a chef or pastry chef. Le Cordon Bleu’s Adelaide based Professional Culinary Management Program will equip you for success in senior culinary management roles. Classic French techniques and highly respected Australian qualications provide the perfect foundation on which to build your dreams. e Le Cordon Bleu Professional Culinary Management Program is oered in Adelaide, South Australia, at the Regency Park campus of TAFE SA. You will learn from highly skilled and passionate chefs in superb training kitchens and state of the art demonstration kitchens and fully operational restaurants. You may also choose to study specialised food and wine subjects. Easy access to South Australia’s world renowned wine producing regions will make your time in Adelaide even more valuable and interesting. e program is delivered over 5 days each week. Starting dates include January and July. Certicate III in Hospitality (Commercial Cookery/Pâtisserie) features six-months of industry placement, organised by Le Cordon Bleu’s Industry Placement team. is innovative program equips you with lifelong career management tools, giving you experience and a competitive edge. Your competency will be assessed through practical exercises, classroom and written homework activities, quizzes, events and work performed during formal industry placements. Satisfactory completion of Year 11 or equivalent interstate/overseas secondary education is required, and applicants must be 17.5 years of age when the course commences. Overseas students must have a minimum level of English proficiency to IELTS (Intensive English Language Testing System) 5.5 with no Band Score below 5.   TERRINE DE FROMAGE DE CHÈVRE Goats’ cheese, basil jelly, rocket soil, tomato quenelle “LE CORDON BLEU HAS GIVEN ME ALL THE SKILLS, KNOWLEDGE AND SUPPORT THAT I WOULD EVER NEED TO BECOME SUCCESSFUL. THE LECTURERS AT LE CORDON BLEU BRING ENTHUSIASM TO EACH AND EVERY LESSON THEY TEACH.” JOSHUA COVINO student DIPLÔME AVANCÉ DE GESTION CULINAIRE (PROFESSIONAL CULINARY MANAGEMENT PROGRAM) FASTRACK YOUR SUCCESS. GET YOUR ADVANCED DIPLOMA OF HOSPITALITY IN ONLY 2 YEARS.      1918 [...]... 3000 | Fax: +61 8 8346 3755 Australia Toll Free: 1800 064 802 61 Le Cordon Bleu around the world Le Cordon Bleu Paris Le Cordon Bleu Korea Le Cordon Bleu Sydney Le Cordon Bleu London Le Cordon Bleu Inc Le Cordon Bleu New Zealand Le Cordon Bleu Madrid Le Cordon Bleu Mexico 8, rue Léon Delhomme 75015 Paris, France T : +33 (0)1 53 68 22 50 F : +33 (0)1 48 56 03 96 paris@cordonbleu.edu 15 Bloomsbury Square... 56 same as above Successful completion of Senior High School Year 3 Successful completion of Form 7 (HKALE) or Senior Middle 3 High school graduation certificate successful completion of NCEA Level 2 Successful Completion of GCE O Levels Successful completion of SMU 2 Successful completion of matayom 6 Successful completion of year 12 Successful completion of year 13 Form 5 - “O” Levels or SPM Japanese... industry & are consistently high quality candidates we attribute this to the education they receive & the core values they are instilled with at Le Cordon Bleu. ” Join the Le Cordon Bleu ALUMNI family and become part of a truly global professional network When you become part of our growing network of Le Cordon Bleu alumni, we work with you to support the development of your career, expand your professional... mexico@cordonbleu.edu Özyeğin University Çekmeköy Campus Nişantepe Mevkii, Orman Sokak, No:13, Alemdağ, Çekmeköy 34794 Istanbul, Turkey T: +90 216 564 9000 F : +90 216 564 9372 istanbul@cordonbleu.edu Le Cordon Bleu Tokyo Le Cordon Bleu Peru Le Cordon Bleu SHANGHAI Le Cordon Bleu Liban Roob-1, 2 8-1 3 Sarugaku-Cho, Daikanyama, Shibuya-Ku, Tokyo 15 0-0 033, Japan T : +81 3 5489 0141 F : +81 3 5489 0145 tokyo@cordonbleu.edu... undertake the Le Cordon Bleu Bridging Course, a one-week program offered immediately before each semester FEE-HELP Eligible Australian citizens can access FEE-HELP for all or part of their tuition fees Access to FEE-HELP is subject to confirmation by the Australian government Le Cordon Bleu Australia bachelor programs have been accredited to meet the Australian Qualifications Framework and are listed on the. .. tokyo@cordonbleu.edu Le Cordon Bleu Kobe The 45th 6F, 45 Harima-machi, Chuo-Ku, Kobe-shi, Hyogo 65 0-0 036, Japan T : +81 78 393 8221 F : +81 78 393 8222 kobe@cordonbleu.edu Av Nuñez de Balboa 530 Miraflores, Lima 18, Peru T : +51 1 242 8222 F : +51 1 242 9209 peru@cordonbleu.edu No 1548, South Pudong Road, Shanghai, China 200122 Tel + 86 136 0166 9198 Fax + 8621 65201011 shanghai@cordonbleu.edu Le Cordon Bleu Australia. .. http://www.lecordonbleu.com.au/adelaide/policies/en ADELAIDE (ADMISSIONS PROCEDURES): http://www.lecordonbleu.com.au/adelaide/how-to-apply/en SYDNEY (FEES, CONDITIONS & REFUNDS POLICY): hhttp://www.lecordonbleu.com.au/sydney/policies/en SYDNEY (ADMISSIONS PROCEDURES): http://www.lecordonbleu.com.au/sydney/apply/en MELBOURNE (ADMISSIONS PROCEDURES & FEES, CONDITIONS & REFUNDS POLICY): http://www.lecordonbleu.com.au/melbourne/vu-apply/en... Management Hospitality Marketing Management Service Quality Management Managing Hospitality in the International Context Data Analysis for Hospitality Managers Risk and Contingency Management 49 Le Cordon Bleu Living, Studying and working in Australia Living in Australia Experience the Art of L iving 50 51 Le Cordon Bleu you’re welcome Work Placement Program Le Cordon Bleu students are the future of our... http://www.lecordonbleu.com.au/melbourne/vu-apply/en POLICIES & PROCEDURES RELATING TO ALL PROGRAMS CAN BE ACCESSED VIA: http://www.lecordonbleu.com.au/policies Le Cordon Bleu Australia is registered on CRICOS to offer programs to Overseas Students as per the ESOS Act 2000 For more information regarding the ESOS Framework, please visit https://www.aei.gov.au/Regulatory-Information/Education-Services-for-Overseas-Students-ESOS-Legislative-Framework/National-Code/nationalcodepartd/... https://www.aei.gov.au/Regulatory-Information/Education-Services-for-Overseas-Students-ESOS-Legislative-Framework/National-Code/nationalcodepartd/ Documents/ESOS_FrameWork_pdf.pdf E & OE All information in this document is correct at time of print, but may be subject to change, for updated information visit www.lecordonbleu.com.au The Le Cordon Bleu logo [as used in this brochure] and the words Le Cordon Bleu are trade marks of Le Cordon Bleu International BV registered in numerous countries throughout the world . Le Cordon Bleu Australia culinary & hospitality studies 2013 Expice  A  cc 1 WELCOME TO LE CORDON BLEU, ONE OF THE WORLD’S MOST. of Success LE CORDON BLEU BACHELOR DEGREES BACHELOR DEGREES 2726 LE CORDON BLEU BACHELOR OF BUSINESS With four options to select om, your Le Cordon Bleu