Experience the Art of Success - Le Cordon Bleu Australia culinary & hospitality studies 2013 potx
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Le Cordon Bleu Australia
culinary & hospitality studies 2013
Expice 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
Dc Cy As
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.
Certicate 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 proided
through three outstanding cuisine courses. Gradually
progressing through more complex tasks, they proide
fundamental culinary skills, underpinned with Australian
qualication units.
LE CORDON BLEU
BASIC CUISINE
course code: sit10307
CERTIFICATE I IN HOSPITALITY (Kitchen OperatiOns)
cricos code: 066658a
is course oers 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 proide 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 dierent 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, saron 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 prociency 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 rening 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
rene 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
Coee & chocolate torte
pâtissier, chef, cAteriNG MANAGer
food & beverAGe MANAGer, kitcheN
operAtioNs MANAGer, restAUrAteUr
1514
LE CORDON BLEU
CULINARY MANAGEMENT
ADELAIDE
Dc Cy As
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 qualications provide the
perfect foundation on which to build your dreams.
e Le Cordon Bleu Professional Culinary Management Program is
oered 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.
Certicate 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
CERTIFICATE III IN HOSPITALITY (cOmmercial cOOKery)
Prepare yourself for an exceptional culinary career with a
strong foundation in cuisine. Master the art and cra
of cuisine and learn through Le Cordon Bleu’s famous
culinary teaching techniques.
STAGE 1.1
Open the door to the classical French techniques underpinning many
modern international cuisines. From day one you begin to master basic
skills such as holding a knife properly, preparing vegetables or making
perfect stock. As the term progresses more complex techniques are
introduced. Menu-oriented demonstrations incorporate elements such
as organisation, preparation, balance and timing. You will learn to use
and integrate sauces, herbs and spices into your recipes to produce a wide
variety of avours.
French Study Modules
is program introduces you to classical 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 - Classical French stocks, glazes, basic and advanced sauces
and soups
Commodities – receiving and storage
Australian Units of Competency
SITHCCC001B Organise & prepare food
SITHCCC002A Present food
SITHCCC003B Receive & store kitchen supplies
SITHCCC004B Clean & maintain kitchen premises
SITHCCC005A Use basic methods of cookery
SITHCCC008A Prepare stocks, sauces and soups
SITXCOM001A Work with colleagues & customers
SITXCOM002A Work in a socially diverse environment
SITXOHS001B Follow health, safety & security procedures
SITXOHS002A Follow workplace hygiene procedures
As you are introduced to French regional dishes, you will apply the
methods and techniques developed in the previous stage. rough 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.
PREREQUISITE: BASIC CUISINE OR STAGE 1.1
French Study Modules
As you progress, emphasis is placed on:
Mise en place, organisation and workflow planning in the preparation and
service of meals
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
Teamwork
French regional cooking
Australian Units of Competency
SITHCCC007A Prepare sandwiches
SITHCCC006A Prepare appetisers & salads
SITHCCC009A Prepare vegetables, fruit, eggs & farinaceous dishes
SITHCCC010A Select, prepare & cook poultry
SITXFSA001A Implement food safety procedures
SITXCOM003A Deal with conflict situations
SITXHRM001A Coach others in job skills
SITHIND001B Develop & update hospitality industry knowledge
SITHCCC014A Prepare pastries, cakes & yeast goods
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, rened ingredients will allow you to
work with items such as foie gras, trues and lobster. Now well-versed in
French culinary skills, you are encouraged to be more creative in both taste
and presentation.
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
Seafood preparations and cookery techniques
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
Presentation and service requirements of the finished menu
Restaurant service
Australian Units of Competency
SITHCCC011A Select, prepare & cook seafood
SITHCCC026A Establish & maintain quality control of food
SITHCCC013A Prepare hot & cold desserts
SITHCCC012A Select, prepare & cook meat
SITHCCC016A Develop cost-effective menus
SITHCCC029A Prepare foods according to dietary & cultural needs
HLTFA301B Apply first aid
SITXFSA002A Develop & implement a food safety program
SITHCCC027A Prepare, cook & serve food for food service
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 Industry Placement team, this stage will
become the foundation for both the remainder of the program and your
future career.
Australian Units of Competency
SITHCCC028A Prepare, cook & serve food for menus
FRUITS DE MER EN VERRINE
Seafood, jellied tomato consommé, lime
LE CORDON BLEU
CUISINIER
2120
Learn to prepare a wide selection of pâtisserie items served in
restaurants, pâtisserie shops and tearooms – including classical
and contemporary French desserts and garnishes in chocolate
and sugar.
STAGE 1.1
is stage is designed to give you a strong foundation on which to build
the basic skills and knowledge you need to be a successful pastry chef. In
demonstration and theory sessions you will learn the techniques of the
trade from experienced teachers and chefs, and in practical sessions you
will create a range of simple but delicious pastries and desserts. In this
unique program, you will also learn the fundamentals of savoury cooking,
making you a sought-aer employee with a broad range of abilities.
French Study Modules
Introduction to classical 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
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 & prepare food
SITHCCC002A Present food
SITHCCC003B Receive & store kitchen supplies
SITHCCC004B Clean & maintain kitchen premises
SITHCCC005A Use basic methods of cookery
SITHCCC008A Prepare stocks, sauces and soups
SITXCOM001A Work with colleagues & customers
SITXCOM002A Work in a socially diverse environment
SITXOHS001B Follow health, safety & security procedures
SITXOHS002A Follow workplace hygiene procedures
e main ingredients in French patisserie are our, butter, eggs and ‘savoir-
faire’! In this stage you will combine these simple ingredients to make an
astounding array of specialist pastries, cakes, desserts and bakery items.
Your chefs will inspire you to take your skills to a more advanced level and
to put them into practice by cooking for real customers in the campus
restaurant.
PREREQUISITE: BASIC PÂTISSERIE OR STAGE 1.1
French Study Modules
e focus will be on rening 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
SITHPAT001A Prepare and produce pastries
SITHPAT002A Prepare and produce cakes
SITHPAT006A Present desserts
SITXFSA001A Implement food safety procedures
SITXCOM003A Deal with conflict situations
SITXHRM001A Coach others in job skills
SITHIND001B Develop & update hospitality industry knowledge
SITHPAT003A Prepare and produce yeast goods
SITHCCC013A Prepare hot and cold desserts
Combine all the knowledge, techniques and artistic skills you have learned
to date, and discover your personal style. You will produce complex and
highly decorated pastries and gateaux, and give free rein to your artistic
side by making marzipan, sugar and chocolate gurines and decorations.
Your highly skilled and passionate teachers will help you to rene your
skills and develop the creative air that denes a French pastry chef.
French Study Modules
Students develop a creative approach to the preparation and service
of French classical and contemporary international pâtisserie:
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
SITHCCC026A Establish & maintain quality control of food
SITHPAT005A Prepare and present gateaux, torten and cakes
SITHPAT008A Prepare and model marzipan
SITHPAT004A Prepare bakery products for patisseries
SITHCCC029A Prepare foods according to dietary & cultural needs
SITXFSA002A Develop and implement a food safety program
TLIE1005A Carry out basic workplace calculations
SITHCCC027A Prepare, cook & serve food for food service
With assistance from Le Cordon Bleu’s Industry Placement team, students
spend six months working in the industry honing their skills. is stage will
not only enrich their further studies but acts as a building block for a future
career.
Australian Units of Competency
SITHIND003A Provide and coordinate hospitality service
FRUITS EN MASSEPAIN
Miniature marzipan fruits
LE CORDON BLEU
PÂTISSIER
2322
LE CORDON BLEU
DIPLÔME AVANCÉ DE
GESTION CULINAIRE
ADVANCED DIPLOMA OF HOSPITALITY
Prepare yourself for a successful career in the international
culinary industry with the Professional Culinary Management
Program om Le Cordon Bleu.
is course provides a learning pathway for chefs or 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 rene 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.
PREREQUISITE: CERTIFICATE III IN HOSPITALITY
With a combination of practical sessions and business theory, this stage
introduces key concepts associated with operational management. It draws
on the skills and knowledge developed over the previous 12 months, as you
work towards hosting an event in the nal stage of your program.
Gain vital experience as you apply all your culinary and management skills
and knowledge to an actual commercial activity. South Australia has a
thriving food industry and hosts numerous food and wine events, including
those held in the beautiful surrounds of Adelaide’s Barossa and McLaren
Vale wine districts. Plan and execute a food business operation either at an
existing event or a stand-alone venue.
Research and development of a comprehensive business plan, including
nancial analysis of the venture, is the starting point. You will then consider
and plan for the logistical requirements of external catering, before
preparing for and working at the event. On completion, the success of the
event will be analysed and any prots will be donated to a charity of choice.
SPECIALISED UNITS
Cuisine
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
SITHCCC021B Handle and serve cheese
SITHFAB011A Develop and update food and beverage knowledge
SITHCCC040A Design menus to meet market needs
Pâtisserie
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
SITHPAT007A Prepare and display petits fours
SITHPAT010A Prepare and display sugar work
SITHPAT011A Plan, prepare and display sweet buffet showpieces
SITHPAT012A Plan pâtisserie operations
GENERAL UNITS
Cuisine & Pâtisserie
SITXCCS002A Provide quality customer service
SITXMGT004A Develop and implement a business plan
SITXMPR005A Develop and manage marketing strategies
SITXFIN008A Manage financial operations
SITHCCC025A Monitor catering revenue and costs
SITXFIN004A Manage finances within a budget
SITXFIN005A Prepare and monitor budgets
SITXGLC001A Develop and update legal knowledge for business
compliance
SITXINV001A Receive and store stock
SITXINV002A Control and order stock
SITXHRM005A Lead and manage people
SITXFIN007A Manage physical assets
SITXMGT002A Develop and implement operational plans
SITXOHS005A Establish and maintain an OHS system
SITXOHS004B Implement and monitor workplace health, safety and
security practices
SITXHRM002A Recruit, select and induct staff
SITXHRM003A Roster staff
SITXMGT006A Establish and conduct business relationships
SITXHRM007A Manage workplace diversity
SITXMGT001A Monitor work operations
SITXCCS003A Manage quality customer service
SITXHRM006A Monitor staff performance
SITXFIN003A Interpret financial information
SUPRÊME DE CAILLE
Quail, wild mushrooms, egg yolk ravioli
pâtissier, chef, cAteriNG MANAGer
food & beverAGe MANAGer, kitcheN
operAtioNs MANAGer, restAUrAteUr
2524
Discver th A 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
Bachelor of Business degree will help you achieve and exceed
your unique career goals.
WINE ENTREPRENEURSHIP
FOOD ENTREPRENEURSHIP
Realise your business goals as you acquire the skills needed
to build your own brand, develop product lines and promote
and distribute to retailers or consumers. Our two new
Entrepreneurship programs will provide you with invaluable
knowledge and experience.
INTERNATIONAL HOTEL MANAGEMENT
INTERNATIONAL RESTAURANT MANAGEMENT
Be prepared for senior management positions in international
hotels, resorts, convention centres or restaurants with our
two excellent international business management programs
- recognised internationally as meeting modern business
demands within the hospitality industry.
All four degrees are delivered through a combination of lectures and
tutorials, conducted in Adelaide at the Regency International Centre
for Hospitality, Leisure and Food Studies and the City West campus of
University of South Australia. e Hotel and Restaurant Management
degrees are also delivered in Sydney at the Northern Sydney Institute,
Ryde College. Specialised practical components use custom kitchens
and restaurants, as well as wine and cheese production facilities among
others. Students are assessed by a combination of examinations, tests,
essays, reective journals, reports, projects, written assignments, oral
presentations, classroom discussions and activities.
ENTRY REQUIREMENTS
Satisfactory completion of Year 12 or equivalent interstate/overseas
secondary education is required. Applicants must be 17.5 years of age
when the course commences. Overseas students must have a minimum
level of English prociency to IELTS (Intensive English Language
Testing System) 6 with no Band Score below 5.5. If English language
prociency is found to be insucient for successful completion of
the academic program, Le Cordon Bleu can direct you to undertake
additional language training.
You can apply for course credit, a process that recognises prior study,
skills and knowledge. Graduates from recognised institutions providing
evidence of their previous studies and industry experience can apply for
course credit, also known as Advanced Standing, RPL, Academic Credit
or Credit Transfer.
All direct entry Stage 3 students must undertake the Le Cordon Bleu
Bridging Course, a one-week program offered immediately before
each semester.
Eligible Australian citizens can access FEE-HELP for all or part of their
tuition fees. Access to FEE-HELP is subject to conrmation by the
Australian government.
“PROFESSIONAL EXPERIENCE WAS
THE BEST PART OF THE COURSE AS IT
ALLOWED ME TO CREATE CONTACTS
AND GOT ME THE JOB I AM IN NOW.”
LUCINDA MIRTHIL
HUMAN RESOURCES OFFICER, VOYAGES
BACHELOR DEGREES
292828
LE CORDON BLEU
BACHELOR OF BUSINESS
ADELAIDE, SOUTH AUSTRALIA
cricos code: 076175d
Develop your entrepreneurial skills and make a successful
impact on the world of wine. Our new degree recognises the
dierences between wine marketing and entrepreneurship,
equipping you with a diverse and dynamic skill set.
YEAR 1
Stage 1: On CampuS (6 mOnthS)
Plant the seeds of success. In your rst six months you will be exposed to a
crucial set of industry and management concepts. You will also be introduced
to the fundamentals of wine and gastronomic practices. As an aspiring
entrepreneur, you will learn advanced communication skills and be introduced
to nancial management concepts including cost control techniques.
SUBJECT / UNITS
FUNDAMENTALS OF GASTRONOMIC PRACTICE
FOOD & BEVERAGE SERVICE
COMMUNICATION
WINE FUNDAMENTALS
FOOD & BEVERAGE MANAGEMENT
FINANCE 1
RESPONSIBLE SERVICE OF ALCOHOL
INDUSTRY WORKSHOP
MANAGEMENT CONCEPTS
PROFESSIONAL EXPERIENCE 1 (THEORY)
Stage 2: prOfeSSiOnal experienCe 1 (6 mOnthS)
Your six-month placement with leading businesses, organised through our
Professional Industry Placement team, enables you to apply your new skills
and knowledge.
YEAR 2
Stage 3: On CampuS (6 mOnthS)
Nurture your entrepreneurial ambitions. When returning to campus for
your next study component, you will focus on the dynamic nature of wine
merchandising, marketing and production. You will also learn about key
human resource management principles and accounting practices.
SUBJECT / UNITS
INTRODUCTION TO MARKETING
FINANCE 2
HUMAN RESOURCE MANAGEMENT
PROFESSIONAL GASTRONOMIC PRACTICE
ADVANCED WINE STUDIES
WINE MERCHANDISING
WINE PRODUCTION
PROFESSIONAL EXPERIENCE 2 (THEORY)
Stage 4: prOfeSSiOnal experienCe 2 (6 mOnthS)
Your nal six-month professional placement, organised by our
Professional Industry Placement team, will see you working within key
industry sectors.
YEAR 3
Stage 5: On CampuS (12 mOnthS)
Reap the rewards as you consolidate your knowledge. Your nal
12-months’ of study equips you with strategic management concepts,
ethical approaches to food and wine businesses and consolidates your
entrepreneurial management skills. Practical application of strategic
managerial skills will be nurtured through simulated business scenarios.
SUBJECT / UNITS
ADVANCED MARKETING
LEADERSHIP & MANAGEMENT IN ACTION
HOSPITALITY BUSINESS LAW
ENTREPRENEURSHIP & BUSINESS MANAGEMENT
STRATEGIC MANAGEMENT
ETHICAL FOOD & WINE BUSINESS
QUALITY SERVICE MANAGEMENT
FOOD & WINE PHILOSOPHY
CRICOS CODE: 076177B (SA)
“GRADUATES WITH ENTREPRENEURIAL
SKILLS ARE IN HIGH DEMAND AND SO
I FULLY SUPPORT LE CORDON BLEU’S
NEW DEGREES.”
DR. GEORGE R UJVARY
MANAGING DIRECTOR, OLGA’S FINE FOODS
CELLAR DOOR SUPERVISOR, WINE
MARKETER, MANAGER OF WINE
WHOLESALE / RETAIL OPERATIONS, WINE
ENTREPRENEUR, WINE EDUCATOR
313030
LE CORDON BLEU
BACHELOR OF BUSINESS
ADELAIDE, SOUTH AUSTRALIA
Enjoy the taste of success. Entrepreneurship is where clever
food production strikes a harmonious note with marketing,
sales and ultimate business success. is degree is designed to
provide essential skills and information for food purveyors and
entrepreneurs, helping make informed decisions that lead to
protable outcomes.
YEAR 1
Stage 1: On CampuS (6 mOnthS)
Join us on your journey to business accomplishment. Discover a crucial set
of food industry and management concepts in your rst six months of study.
Explore the fundamentals of wine and gastronomic practice as you learn
advanced communication skills and nancial principles.
SUBJECT / UNITS
FUNDAMENTALS OF GASTRONOMIC PRACTICE
FOOD PRODUCTION
COMMUNICATION
WINE FUNDAMENTALS
FOOD & BEVERAGE MANAGEMENT
FINANCE 1
INDUSTRY WORKSHOP
MANAGEMENT CONCEPTS
PROFESSIONAL EXPERIENCE 1 (THEORY)
Stage 2: prOfeSSiOnal experienCe 1 (6 mOnthS)
Apply your newly acquired skills and knowledge during your six-month
placement with leading businesses, organised through our Professional
Industry Placement team.
YEAR 2
Stage 3: On CampuS (6 mOnthS)
Take the next step towards business success. Focus on the ever-changing
nature of food product development, merchandising and marketing upon
returning to campus for your next six-month study component. Learn about
key human resource management principles and accounting practices in
food related businesses.
SUBJECT / UNITS
INTRODUCTION TO MARKETING
FINANCE 2
HUMAN RESOURCE MANAGEMENT
PROFESSIONAL GASTRONOMIC PRACTICE
FOOD QUALITY MANAGEMENT
FOOD PRODUCTION: PRODUCT DEVELOPMENT
FOOD MERCHANDISING
PROFESSIONAL EXPERIENCE 2 (THEORY)
Stage 4: prOfeSSiOnal experienCe 2 (6 mOnthS)
Working within key industry sectors during your nal six-month
professional placement, you will experience important components of the
food industry.
YEAR 3
Stage 5: On CampuS (12 mOnthS)
Accelerate your entrepreneurial drive. Strategic management concepts,
ethical approaches to food and wine businesses and entrepreneurial
management skills come to the fore in your nal 12-months’ of study.
Simulated business environments and situations allow you to apply
strategic managerial skills.
SUBJECT / UNITS
ADVANCED MARKETING
LEADERSHIP & MANAGEMENT IN ACTION
HOSPITALITY BUSINESS LAW
ENTREPRENEURSHIP & BUSINESS MANAGEMENT
STRATEGIC MANAGEMENT
ETHICAL FOOD & WINE BUSINESS
QUALITY SERVICE MANAGEMENT
FOOD & WINE PHILOSOPHY
CRICOS CODE: 076176C (SA)
“THIS DEGREE WILL HELP GRADUATES
TO ASSESS OPPORTUNITIES AND
THEN TURN THEM INTO INNOVATIVE
BUSINESS VENTURES.”
SUSIE CHANT
BUSINESS OWNER, DIVINE CAFÉ
FOOD PRODUCT DEVELOPER, MANAGER OF FOOD
WHOLESALE / RETAIL OPERATIONS, SMALL SCALE
FOOD PRODUCER, FOOD MERCHANDISER,
FOOD SALES SPECIALIST
333232
YEAR 1
Stage 1: On CampuS (6 mOnthS)
Create the blueprint to your hospitality career. Be exposed to crucial
hotel management concepts. Understand the fundamentals of hospitality,
commercial kitchen operations, food and beverage service and the world
of wine. Within business operations, you will learn advanced corporate
communication skills, cost control techniques and the fundamentals of
nancial reporting.
SUBJECT / UNITS
KITCHEN OPERATIONS MANAGEMENT
FOOD & BEVERAGE SERVICE
COMMUNICATION
WINE FUNDAMENTALS
FOOD & BEVERAGE MANAGEMENT
FINANCE 1
HOUSEKEEPING
RESPONSIBLE SERVICE OF ALCOHOL
MANAGEMENT CONCEPTS
PROFESSIONAL EXPERIENCE 1 (THEORY)
Stage 2: prOfeSSiOnal experienCe 1 (6 mOnthS)
Your six-month placement with leading hospitality businesses, organised
through our Professional Industry Placement team, enables you to apply
your new skills and knowledge in a professional workplace.
YEAR 2
Stage 3: On CampuS (6 mOnthS)
Build on the foundations of your knowledge. Focus on various aspects of
hospitality operations and management theory. You will be introduced
to key principles of human resources management, customer-centred
marketing as well as specic nance and accountancy practices for
hospitality businesses.
SUBJECT / UNITS
INTRODUCTION TO MARKETING
FINANCE 2
HUMAN RESOURCE MANAGEMENT
THE HOSPITALITY EXPERIENCE
INTERNATIONAL HOTELS & EVENTS
ROOMS DIVISION MANAGEMENT
MANAGEMENT INFORMATION SYSTEMS
PROFESSIONAL EXPERIENCE 2 (THEORY)
Stage 4: prOfeSSiOnal experienCe 2 (6 mOnthS)
Your nal placement, organised by our Professional Industry Placement
team, will see you working with leading hospitality businesses.
YEAR 3
Stage 5: On CampuS (12 mOnthS)
Open the doors to your future career with a critical analysis of
contemporary approaches to strategic hospitality management and
organisational leadership. Learn the art and science of risk management
planning and advanced marketing strategies within an internationally
competitive environment. Focus on delivering superior performance and
value to your customers. Your application of strategic managerial skills will
be nurtured through simulated workplace situations.
SUBJECT / UNITS
ADVANCED MARKETING
LEADERSHIP & MANAGEMENT IN ACTION
HOSPITALITY BUSINESS LAW
ENTREPRENEURSHIP & BUSINESS MANAGEMENT
STRATEGIC MANAGEMENT
QUALITY SERVICE MANAGEMENT
DECISION MAKING FOR MANAGERS
STRATEGIES IN GLOBALISED HOSPITALITY
CRICOS CODE: 060183B (SA), OR 075349F (NSW)
LE CORDON BLEU
BACHELOR OF BUSINESS
SYDNEY & ADELAIDE
Prepare yourself for many of the career options in the
international hospitality industry. Pragmatic business
simulations and real-life professional practices are highlighted
in this course. Its multi-disciplinary program focuses on critical
analysis of management styles and the strategic thinking
required to succeed in hotel management. is intensive
three-year program exposes you to the diversity of the
hospitality industry.
“WE HAVE FOUND THAT LE CORDON
BLEU STUDENTS NOT ONLY MEET
OUR EXPECTATIONS, BUT USUALLY
EXCEED THEM”
FRANK LIPPI
HUMAN RESOURCES MANAGER, PALAZZO VERSACE (QUEENSLAND, AUSTRALIA)
BUSINESS DEVELOPMENT MANAGER, FOOD &
BEVERAGE MANAGER, ROOMS DIVISION MANAGER,
MAITRE D’HOTEL, EVENTS MANAGER, HUMAN
RESOURCES MANAGER
353434
YEAR 1
Stage 1: On CampuS (6 mOnthS)
Sign up for your passport to success. Gain the essential knowledge
and skills for success in restaurants worldwide. Beyond instruction
in commercial kitchen operations and food and beverage service, be
introduced to the fundamentals of wine. Understand restaurant business
operations while learning sophisticated communication skills, revenue
control techniques and nancial reporting.
SUBJECT / UNITS
KITCHEN OPERATIONS MANAGEMENT
FOOD & BEVERAGE SERVICE
COMMUNICATION
WINE FUNDAMENTALS
FOOD & BEVERAGE MANAGEMENT
FINANCE 1
INDUSTRY WORKSHOP
RESPONSIBLE SERVICE OF ALCOHOL
MANAGEMENT CONCEPTS
PROFESSIONAL EXPERIENCE 1 (THEORY)
Stage 2: prOfeSSiOnal experienCe 1 (6 mOnthS)
Le Cordon Bleu’s superb integration with the restaurant industry allows
you to experience the reality of the contemporary workplace. Your
placement is organised through our Professional Industry Placement team.
YEAR 2
Stage 3: On CampuS (6 mOnthS)
Open your horizons as you discover the advanced aspects of managing
restaurant businesses. Be introduced to key principles of human
resource management, customer-centred marketing and specific
finance and accountancy practices for restaurant operations. Expand
your culinary knowledge and skills while you learn the essential aspects
of food quality management.
SUBJECT / UNITS
INTRODUCTION TO MARKETING
FINANCE 2
HUMAN RESOURCE MANAGEMENT
THE HOSPITALITY EXPERIENCE
RESTAURANT CONCEPTS & MANAGEMENT
FOOD QUALITY MANAGEMENT
CULINARY PRACTICE
PROFESSIONAL EXPERIENCE 2 (THEORY)
Stage 4: prOfeSSiOnal experienCe 2 (6 mOnthS)
Your second placement, organised again by our Professional Industry
Placement team, consolidates your new skills and knowledge while
providing opportunity for strategic analysis.
YEAR 3
Stage 5: On CampuS (12 mOnthS)
Explore the exciting world of restaurant management and development.
Examine contemporary approaches to organisational leadership and
strategic management. Consider essential business demands such as risk
management planning, advanced marketing strategies and hospitality
business law. Quality service management that focuses on delivering
superior performance and value to customers is a vital ingredient to your
success while you exercise your creative skills in entrepreneurship.
SUBJECT / UNITS
ADVANCED MARKETING
LEADERSHIP & MANAGEMENT IN ACTION
HOSPITALITY BUSINESS LAW
ENTREPRENEURSHIP & BUSINESS MANAGEMENT
STRATEGIC MANAGEMENT
QUALITY SERVICE MANAGEMENT
DECISION MAKING FOR MANAGERS
FOOD & WINE PHILOSOPHY
CRICOS CODE: 060184A (SA), OR 0722946 (NSW)
LE CORDON BLEU
BACHELOR OF BUSINESS
SYDNEY & ADELAIDE
Open up a world of possibility with this intensive program
as you prepare to become a leader in the restaurant industry.
From food and beverage consultancies, marketing, production
and food service operations to restaurant venue management,
Le Cordon Bleu will provide you with the skills, knowledge
and contacts needed to excel.
“A SEAMLESS PLATFORM FOR MOVING
FROM THE CLASSROOM TO THE
WORKPLACE, EQUIPPING ME WITH
THE TOOLS NEEDED TO THRIVE IN THE
HOSPITALITY INDUSTRY.”
AMANDA THAM
RESTAURANT MANAGER, BANQUET MANAGER,
FOOD & BEVERAGE MANAGER, FINANCIAL
CONTROLLER, CATERING MANAGER
3736
LE CORDON BLEU
BACHELOR OF BUSINESS
SUBJECT INFORMATION
Discover, explore, create. Each of our business degrees is
structured around fundamental principles and concepts
combined with a focus on specialist subject areas.
ADVANCED MARKETING
Examines key marketing principles in the development and implementation
of eective marketing strategies within a competitive environment.
ADVANCED WINE STUDIES
Advances a student’s knowledge of wine styles, avour, local and
international regional dierences with a management focus on world
wine markets, emerging trends, changing production techniques and
consumer preferences.
COMMUNICATION
Develops eective communication skills and principles for the independent
learner and reective practitioner.
CULINARY PRACTICE
Builds on the introductory skills and knowledge gained in Kitchen
Operations Management by developing intermediate and advanced skills
and knowledge required in commercial kitchens.
DECISION MAKING FOR MANAGERS
Develops the knowledge and skills required to analyse data in the strategic
decision-making process within a simulated workplace situation.
ENTREPRENEURSHIP & BUSINESS MANAGEMENT
Develops a sound understanding of entrepreneurship, with a foundation in
business planning for sustainable and ethical business management.
ETHICAL FOOD & WINE BUSINESS
Focuses on the growing trend in ethically and socially responsible practices
that contribute to the success of the boutique and artisan food and
wine industry.
FINANCE 1
Introduces students to accounting terminology and basic concepts and skills
to enable them to interpret nancial reports and understand the process of
revenue and cost control.
Develops an in-depth understanding of nancial management processes and
the impact on decision-making and nancial sustainability.
FOOD & BEVERAGE MANAGEMENT
Introduces students to the complex subject of food and beverage
management and cost control techniques commonly used in the wine and
hospitality industry.
FOOD & BEVERAGE SERVICE
Develops an understanding of food and beverage service operations within
the hospitality industry and provides an opportunity for the application of
skills in a practical environment.
FOOD MERCHANDISING
Explores how food products are designed to attract customer interest
through value-adding, customization, packaging and niche marketing.
FOOD PRODUCTION
Introduces core culinary and artisanal methods and techniques relevant to
small scale food (and beverage) production, with hands-on ‘intensives’ in
bread, cheese, confectionery, smallgoods and brewing.
FOOD PRODUCTION: PRODUCT DEVELOPMENT
Builds on the knowledge gained in Food Production and applies this to specic
product development projects.
FOOD QUALITY MANAGEMENT
Develops the skills and knowledge required to ensure safe food handling,
preparation and storage in a commercial kitchen environment.
FOOD & WINE PHILOSOPHY
Synthesizes the science, art and management skills developed throughout
the program, providing full creative license to express an informed
gastronomic philosophy.
FUNDAMENTALS OF GASTRONOMIC PRACTICE
Focuses on the rst steps in sensory education, blending cultural and cross-
cultural understandings of avour and gastronomy for the future business
manager and entrepreneur.
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 in
common business situations.
HOUSEKEEPING
Introduces the practical skills and knowledge required to be able to work
eectively within a housekeeping department.
HUMAN RESOURCE MANAGEMENT
Introduces key principles, concepts, knowledge and skills required to manage
human resources within a business environment.
INDUSTRY WORKSHOPS
ese industry based Masterclasses with leading food producers, wine makers
and restaurateurs are designed to introduce students to prominent industry
entrepreneurs and trends.
INTERNATIONAL HOTELS & EVENTS
Explores the role of individual departments of a hotel, their interrelationships
and key factors and trends that inuence hotel and hospitality managers’
decision-making. is subject also explores event and conference management
and its importance in the international hospitality environment.
INTRODUCTION TO MARKETING
Introduces a customer-centred approach to operations with a focus on the
fundamentals of marketing as it applies to commercial enterprises.
KITCHEN OPERATIONS MANAGEMENT
Develops a sound understanding of the daily activities undertaken in a
commercial kitchen within the international hotel and restaurant industry.
LEADERSHIP & MANAGEMENT IN ACTION
Develops the knowledge and skills required to manage individuals and groups
in the workplace and to explore some of the key factors that inuence people’s
performance and behaviour.
MANAGEMENT CONCEPTS
Prepares students for management, equipping them with contemporary
management skills to increase their personal eectiveness in a dynamic and
challenging environment.
MANAGEMENT INFORMATION SYSTEMS
Provides a broad knowledge of hospitality management information systems
including hardware and soware and the use of soware for data analysis,
decision-making and strategic planning.
PROFESSIONAL EXPERIENCE 1 (SIX MONTHS)
Develops and applies practices and principles in a real workplace environment.
PROFESSIONAL EXPERIENCE 1 (THEORY)
Develops management skills and knowledge for a practical situation by
reecting on the key principles and theories covered in Stage 1.
Develops and applies practices and principles in a real workplace environment.
Strengthens core business management concepts by applying research and
critical analysis to key principles covered in Stage 3.
PROFESSIONAL GASTRONOMIC PRACTICE
Builds on the Fundamentals of Gastronomic Practice in the application of
gastronomic principles and product development in a commercial context.
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.
RESPONSIBLE SERVICE OF ALCOHOL
is course is designed so that students satisfy the State / Territorial legislative
requirements in regards to the Responsible Service of Alcohol and Liquor
Licensing Laws.
RESTAURANT CONCEPTS & MANAGEMENT
Introduces the principles and concepts required to plan, design and establish a
restaurant, whether a new business or an existing one.
ROOMS DIVISION MANAGEMENT
Familiarises students with the operations and procedures involved in managing
guest services and housekeeping operations in international hotels.
STRATEGIC MANAGEMENT
Researches and evaluates contemporary approaches to strategic management
and organisational leadership as it applies to business.
STRATEGIES IN GLOBALISED HOSPITALITY
Explores contemporary international hotel trends, concepts, locations, stang,
design and infrastructure for the aspiring General Manager. Students will
understand what is required to succeed as an inspirational hotelier.
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
hospitality in ethical, socio-cultural and philosophical terms.
WINE FUNDAMENTALS
Focuses on introducing novices to the world of wine; its origins, cultural
meaning, production techniques and the science and art of tasting.
WINE MERCHANDISING
Explores how wines are designed as commercial products; to attract customer
interest through value-adding, customization, packaging and niche marketing.
WINE PRODUCTION
Fuses technical knowledge and a know-how of wine-making with a
broader understanding of viticulture, oenology, wine chemistry and taste
characteristics. A hands-on “grape-to-glass experience”.
3938
BACHELOR OF BUSINESS
course code: bbcu cricos code: 069330a
BHO1123 Food and Beverage Management*
BHO1114 Culinary Health Hygiene and Safety
BHO1115 Introduction to Culinary Technologies
BHO1116 Introduction to Kitchen Operations
BAO1101 Accounting for Decision Making
BHO1171 Introduction to Marketing
BMO1102 Management and Organisation Behaviour
BFP1100 Professional Development 1: Critical Thinking and Problem Solving
BBHO2103 Advanced Kitchen Operations
BFP2100 Professional Development 2: Analysis and Strategy
BHO2104 Introduction to Kitchen Management
BHO3475 International Human Relations*
BBB3100 Business Integrated Learning
Plus three electives
BFP3001 Professional Development 3
BCO1102 Information Systems for Business
BLO1105 Business Law
BEO1105 Economic Principles
BEO1106 Business Statistics
BHO3434 International Hospitality Operations management
(compulsory elective)*
Plus two electives
BHO2432 Introduction to Events
BHO2301 Sustainable Operations
BHO2285 Marketing Research
BHO2434 Consumer Behaviour
BHO3473 International Human Relations
BHO3434 International Hospitality Operations Management
BHO3510 Hospitality, Tourism and Events Industry Project
BAO2204 Management Accounting
BMO3421 Managing the Service Organisation
BMO4422 Innovation and Entrepreneurship
ASSOCIATE DEGREE IN
course code: badc cricos code: 069329e
DELIVERY: FOUR SEMESTERS OVER TWO YEARS, FULL TIME.
BHO1123 Food and Beverage Management
BHO1114 Culinary Health Hygiene and Safety
BHO1115 Introduction to Culinary Technologies
BHO1116 Introduction to Kitchen Operations
BAO1101 Accounting for Decision Making
BHO1171 Introduction to Marketing
BMO1102 Management and Organisation Behaviour
BFP1100 Professional Development 1:
Critical Thinking and Problem Solving
BHO2103 Advanced Kitchen Operations
BFP2100 Professional Development 2: Analysis and Strategy
BHO2104 Introduction to Kitchen Management
BHO3475 International Human Relations
BBB3100 Business Integrated Learning
Plus three electives – (see below left for options,
or any others approved by the University)
LE CORDON BLEU
BACHELOR OF BUSINESS
MELBOURNE
Build your career on a solid culinary foundation with this
well-rounded business degree. A wide range of technical and
practical cookery skills are taught in tandem with general
hospitality management principles.
e Course consists of 24 units, incorporating core business units,
specialist culinary units using our on campus operational kitchen,
elective units, and a stream of professional development units.
Opportunities exists for you to complete a second area of study in
addition to Culinary Management . e Course will also include
500 hours of practical professional work place experience organised
through our Work Integrated Learning Team.
Become a leader in the hospitality industry in roles such as executive
chef, food service manager or restaurant/hotel manager. With practical
components including cooking and culinary skills, plus experience in
an on-campus operational kitchen, you will become highly skilled and
valued in hospitality businesses.
Start your degree in February or July in the cosmopolitan city of
Melbourne. e degree is delivered in association with Victoria
University (VU) at the Nicholson Street Campus which boasts
impressive, purpose built state-of-the-art facilities including a
demonstration kitchen, practical kitchens and a working restaurant, as
well as the Footscray Park Campus.
ENTRY REQUIREMENTS
Satisfactory completion of a secondary school qualication equivalent
to an Australian year 12 qualication. Applicants must be 18 years
of age when the course commences. Overseas students must have a
minimum level of English prociency to Academic IELTS (Intensive
English Language Testing System) with no band score below 6.0; or an
Internet based TOEFL (test score of 80 no section score less than 20).
Computer based TOEFL (test score of 213, Essay Rating of 5). VU ELI
(EAP University Preparation, UPU); or an Upper Intermediate level at
Victoria University’s English Language Institute (ELI).
“THE PROGRAM IS UNDERPINNED
BY INCREDIBLE FACILITIES, EXPERT
LEARNING OPPORTUNITIES.”
EXECUTIVE CHEF, KITCHEN MANAGER, FOOD SERVICE
MANAGER, RESTAURANT ENTREPRENEUR,
CATERING MANAGER
CORALIE MORRISSEY
Victoria University
* SUBJECT TO APPROVAL
414040
Discver th A of Achievement
LE CORDON BLEU
MASTER’S DEGREES
MASTER’S DEGREES
4342
LE CORDON BLEU
MASTER OF
GASTRONOMIC TOURISM
Inest in your passion for gastronomy with our new online
graduate program aimed at those wishing to be inoled
in the exciting world of food and wine tourism. Become
an innoator, strengthen traditional and local foodways,
help revitalise and build regional food cultures, or adapt
conentional business practices to meet the challenges of
operating successfully in a highly competitive market.
Experience a broad range of subjects from a multidisciplinary approach
embracing history, cultural studies, management and aesthetics; from
gastronomic history and taste cultures to events planning and design,
food writing and multimedia.
In oering this exciting new degree, Le Cordon Bleu has partnered with
Southern Cross University, a leading provider of distance education
(online learning) with extensive undergraduate and postgraduate
oerings in tourism and hospitality education. All units are delivered
fully online using the interactive, easy-to-navigate MySCU virtual
learning environment.
Le Cordon Bleu’s expertise in gastronomy combined with Southern
Cross University’s acknowledged leadership in tourism and hospitality
education gives the Le Cordon Bleu Master of Gastronomic Tourism
a unique prole. e large team of highly experienced teaching sta,
qualied in a range of disciplinary backgrounds and experience, further
distinguishes this program.
You can commence the program at the start of one of three trimesters
each year: January, May and September.
You will complete 12 units (6 core units and 6 elective units) to obtain this
Masters degree. You may study up to two units each trimester, and each
year consists of three 12-week trimesters (not all units can be studied in
each trimester). You can complete your studies in two years.
Qualications are awarded at various stages of completion: aer four core
units, you will be eligible to graduate with the Le Cordon Bleu Graduate
Certicate in Gastronomic Tourism. Aer successfully completing eight
units (six core units and two electives), you will be eligible to graduate
with the Le Cordon Bleu Graduate Diploma in Gastronomic Tourism.
ENTRY REQUIREMENTS
A Bachelor Degree is required in order to apply, although applications
from individuals without relevant qualications will also be considered,
based on relevant expertise and specialist experience (students accepted on
this basis will initially be admitted for the Graduate Certicate). English
language prociency of Academic IELTS 6.0 is required for this course,
with no band score below 5.5. Southern Cross University and Le Cordon
Bleu jointly assess all applications. Entry will be based on merit and will be
subject to class availability. As this program is delivered online, holders of
Australian Student Visas are ineligible to enrol.
Eligible Australian citizens can access FEE-HELP for all or part of their
tuition fees.
“THE LE CORDON BLEU MASTER OF
GASTRONOMIC TOURISM GIVES ME
AN OPPORTUNITY TO DISTIL MY LIFE
EXPERIENCES IN THE EXECUTIVE
WELLNESS ARENA INTO A RECOGNISED
POSTGRADUATE QUALIFICATION.”
SAMANTHA GOwING
Therapeutic chef at Cabarita Ocean Retreat, founder of Gowings Food Health Wealth
and current student
Principles of Gastronomy
Food & Drink in Contemporary Society
Gastronomic Tourism
Gastronomy and Communication
Tourism and Hospitality Management
Event Planning and Management
Entrepreneurship
Strategic Marketing of Destinations and Hotels
Event Design Principles
Food and Wine Technology
Aesthetics of Food and Wine
Food & Wine Writing
Independent Study in Gastronomic Tourism (equivalent to two units)
PROFESSIONAL FOOD WRITER, CELLAR DOOR
MANAGER, FOOD & WINE ENTREPRENEUR, FOOD
& WINE TOURISM POLICY ADVISOR, FOOD TRAIL
OPERATOR, TOUR GUIDE OPERATOR
44
MASTER’S DEGREES
4544
LE CORDON BLEU
MASTER OF BUSINESS
ADMINISTRATION
INTERNATIONAL HOTEL &
RESTAURANT MANAGEMENT
With us you can exceed what the international hospitality
industry demands of emerging managerial talent through the
Le Cordon Bleu Master of Business Administration (MBA).
Arm yourself with the ideal mix of qualications, capability
and condence and open up a broad range of premium
employment opportunities in the international hospitality
industry.
is program grooms you for future executive roles by teaching the type
of dynamic and creative thinking required to excel in today’s hospitality
world. Your studies begin with a core of strategically oriented courses,
complemented by a range of hospitality management electives for various
types of industry specialisations. While Le Cordon Bleu is the registered
training provider, the program is delivered by our delivery partner, the
University of South Australia, on the City West Campus in Adelaide.
A total of 54 units, comprising core courses and elective options are
required the successfully complete the program.
Students are assessed by a combination of examinations, tests,
essays, reective journals, reports, projects, written assignments, oral
presentations, classroom discussions and activities.
ENTRY REQUIREMENTS
e course can be commenced in January, April, July or September, and
the academic year comprises four terms of 11 weeks, commencing in early
January through to mid-December each year. e MBA’s 12 courses can
be completed in one and a half years of full-time study. Some courses in
this MBA are oered online, which can be completed over three years.
Holders of an Australian Student Visa must study this course full time and
on campus.
You will require 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 work
experience, in a supervisory role, with two references from the place of
employment. For direct entry to the Masters degree, overseas students
must have achieved a minimum level of English prociency of Academic
IELTS 6.5, with no band score of less than 6.
In line with the University of South Australia’s policy on course credit,
students who have completed relevant postgraduate programs at
appropriate institutions, with a credit or better grade average, can seek
status (recognition of prior learning) in the relevant Le Cordon Bleu
Masters subjects, pending assessment by the Program Director.
Eligible Australian citizens can access FEE-HELP for all or part of their
tuition fees. Access to FEE-HELP is subject to conrmation by the
Australian government.
CORE COURSES
All seven must be completed
Course Name Units
Leadership Dynamics 4.5
Contemporary Management Skills 4.5
Creative and Accountable Marketing 4.5
Leading and Managing People 4.5
Accounting for Decision Making 4.5
Competitive Strategy 4.5
Managerial Economics 4.5
ELECTIVE COURSES
22.5 units can be selected from the courses below
Course Name Units
Managing Hospitality in the International Context 4.5
Service Quality Management 4.5
Data Analysis for Hospitality Managers 4.5
Risk and Contingency Management 4.5
Applied Hospitality Management 9
“THE LE CORDON BLEU MBA
HAS ENABLED PERSONAL AND
PROFESSIONAL GROWTH BEYOND MY
EXPECTATIONS AND HAS ALREADY
BENEFITED MY CAREER GREATLY.”
JESSICA SUPERINA
Le Cordon Bleu MBA student
Bachelor of Business (International Hotel & Resort Management ) 2007
GENERAL MANAGER, BUSINESS DEVELOPMENT
MANAGER, ROOMS DIVISION MANAGER,
MAITRE D’HOTEL, EVENTS MANAGER,
HUMAN RESOURCES MANAGER
46 4746
LE CORDON BLEU
MASTER IN INTERNATIONAL
HOSPITALITY MANAGEMENT
cricos code: 051375b
Aim high and expand your international career opportunities.
Our two-year Masters degree is your passport to greater
possibilities in International Hospitality Management. It is
perfectly suited to you if you have an undergraduate degree but
limited industry experience.
Benet from a strong global perspective on general management and
leadership skills. By coupling Le Cordon Bleu’s international culinary
education prestige with the University of South Australia’s excellent
academic delivery, this Masters program represents a qualication
carefully designed to meet the current demands of the international
hospitality industry.
e Masters program is delivered on a full-time basis over two years,
although Australian residents can complete it part-time over three years.
e course can be commenced in January and July each year, and the
academic year comprises four terms of 11 weeks, which includes six
months’ hospitality industry experience. Students are assessed by a
combination of examinations, tests, essays, reective journals, reports,
projects, written assignments, oral presentations, classroom discussions
and activities.
While Le Cordon Bleu is the registered training provider, the program is
delivered by our delivery partner, the University of South Australia, on
the City West Campus in Adelaide.
ENTRY REQUIREMENTS
To apply you require a Bachelor Degree or four years’ relevant business
or hospitality experience and expertise at management level. English
language prociency of Academic IELTS 6.5 is required for this course,
with no band score of less than 6.
Eligible Australian citizens can access FEE-HELP for all or part of their
tuition fees. Access to FEE-HELP is subject to conrmation by the
Australian government.
YEAR 1
COURSES UNDERTAKEN WITHIN THE FIRST YEAR OF STUDIES INCLUDE:
Introduction to Global Hospitality Operations
Leading and Managing People
Financial Management
Hospitality Marketing Management
Service Quality Management
Managing Hospitality in the International Context
Data Analysis for Hospitality Managers
Risk and Contingency Management
COURSES UNDERTAKEN WITHIN THE FIRST YEAR OF STUDIES INCLUDE:
Strategic Principles
Successful Hospitality Project Design
Applied Hospitality Management
Hospitality Industry Experience (six months)
GRADUATE CERTIFICATE IN INTERNATIONAL
HOSPITALITY MANAGEMENT
is certicate comprises four courses over six months of full-time study or
one year of part-time study
Introduction to Global Hospitality Operations
Leading and Managing People
Financial Management
Hospitality Marketing Management
GRADUATE DIPLOMA IN INTERNATIONAL
HOSPITALITY MANAGEMENT
cricos code 051377m
is diploma comprises eight courses over one year of full-time study or
two years of part-time study.
Introduction to Global Hospitality Operations
Leading and Managing People
Financial Management
Hospitality Marketing Management
Service Quality Management
Managing Hospitality in the International Context
Data Analysis for Hospitality Managers
Risk and Contingency Management
“A STRONG, INFLUENTIAL AND
GLOBAL ALUMNI NETWORK ALLOWS
GRADUATES TO STAY IN TOUCH
THROUGHOUT THEIR CAREERS AND GET
EXPERT ADVICE, CONTACTS AND JOB
OPPORTUNITIES.”
YAN wU
Master of International Hospitality Management (2010)
GENERAL MANAGER, BUSINESS DEVELOPMENT
MANAGER, ROOMS DIVISION MANAGER, MAITRE
D’HOTEL, EVENTS MANAGER, HUMAN RESOURCES
MANAGER
48 4948
