Basic Cuisine

Certificate I in Hospitality (Kitchen Operations)

Course Code: SIT10307
CRICOS Code: 066658A
Price: $8,400 for 9 weeks

Fees & Application Form [ 114KB]

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

The aim of this program is to provide an introduction to 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

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Le Cordon Bleu offers four starting dates per year: January, April, July and October.

• 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 (International English Language Testing System) 5.5 with no Band Score below 5.

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.

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.

Le Cordon Bleu Sydney Culinary Arts Institute is located within the Ryde College of the TAFE NSW Northern Sydney Institute (NSI).

Certificate III in Hospitality (Commercial Cookery or Pâtisserie) includes a six-month industry placement component, organised by Le Cordon Bleu's Industry Placement team. This exclusive workplace access opportunity provides crucial experience to help you succeed in the modern global hospitality field, in addition to being taught essential résumé writing and job search skills, interview techniques and presentation skills.

Le Cordon Bleu culinary programs are offered as per the National Quality Council (NQC) and the Ministerial Council for Vocational and Technical Education (MCVTE) endorsed SIT07 Tourism, Hospitality and Events Training Package.

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_{Le Cordon Bleu Australia Pty Ltd - All rights reserved -
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M
Le Cordon Bleu Australia courses are provided under the Tuition Assurance Scheme
(TAS): ACPET OSTAS(as per the compliance requirements of the ESOS Act) and
ACPET ASTAS (as per the compliance requirements of AQTF and the Higher Education Support Act 2003).}

_{Last Updated 20 May 2013}