LE CORDON BLEU

2011 Prospectus
1 History & Welcome
2 Why Le Cordon Bleu Australia?
3 Le Cordon Bleu Qualifications
4 Le Cordon Bleu Course Structures
5 Le Cordon Bleu Masters Degrees
10 Le Cordon Bleu Masters
Delivery Partner
11 Le Cordon Bleu
Bachelor of Business Degrees
20 Le Cordon Bleu Bachelor Degree
Delivery Partners
21 Le Cordon Bleu Bachelor Degree
in Culinary Management
23 Le Cordon Bleu Culinary Arts Courses
35 English Language Providers
37 Living in Adelaide, Sydney & Melbourne
43 Industry Placement
44 Le Cordon Bleu Student and Graduate Map
45 Le Cordon Bleu Alumni
46 Le Cordon Bleu Career Pathway Options
47 Admission Procedures & Payment Details
48 Fees, Refunds & Conditions Policy
49 Le Cordon Bleu International Addresses
 The origin of the expression “Cordon Bleu” comes from the 1578

Foundation of the Order of Knights of the Holy Spirit. The members

of the order wore a medal suspended on a blue ribbon and their

spectacular feasts became legendary. The expression “Cordon Bleu”

was then later applied to mean an outstanding Chef.

WELCOME

Le Cordon Bleu, one of the world’s most prominent organisations dedicated

to culinary, hospitality and tourism education, was founded in Paris in 1895.
Today, Le Cordon Bleu has a presence in 15 countries with some 35 international
schools located in North America, France, Great Britain, Japan, Korea, Thailand, Malaysia,
Australia, the Middle East and South America. The schools are attended by more than
23,000 students yearly from 75 different nations.
Building on a tradition of excellence, Le Cordon Bleu is committed to the development
of innovation and best practices in gastronomy, hospitality and management. Le Cordon
Bleu honours its commitment through an expanding international network of teaching, learning and research,
conducted in conjunction with product and service development, and associated promotions.
While an independent entity, Le Cordon Bleu also works collaboratively with industry, training and university
partners to further ensure rigour, relevance and exemplary enterprise.
Over recent years, under the strong influence and direction of Mr. Cointreau, Le Cordon Bleu’s reputation
for setting new benchmarks has extended from the culinary to an exceptional range of business programs.
The Bachelor of Business and Masters Degrees, with their focus on academic rigour and real-world practice,
proudly take their place among them.
Through established relationships with prestigious universities, Le Cordon Bleu has positioned its suite
of undergraduate and postgraduate awards to a niche and growing hospitality industry market sector –
international hospitality, hotel management, restaurant business and gastronomy.
Le Cordon Bleu has combined innovation and tradition to offer a range of entrepreneurial hospitality
management degrees with its graduates becoming part of a great tradition of excellence in hospitality
education, with credentials that set them apart from the competition in a demanding and ever-changing
professional environment.

André J. Cointreau
President, Le Cordon Bleu
Why Le Cordon Bleu Australia?
Le Cordon Bleu now offers programs ranging from
culinary initiation to university curricula in food
and beverage, hospitality and tourism management.
Consequently, Le Cordon Bleu issues a range
of qualifications including Certificates, Diplomas,
and Bachelor Degrees and MBA’s across 3 cities in
Australia including Sydney, Melbourne and Adelaide.
Graduates from Le Cordon Bleu schools enjoy a major
competitive edge over their colleagues as they
compete for the world's best jobs.
Whether it's in international hospitality, hotel management
or the world's best restaurants, Australia is the country
in which to train.
Le Cordon Bleu retains only the highest-qualified
academic staff whose many years of leadership
in hotel and hospitality management reflect a deep
understanding of the challenges faced with a career
in this exciting industry.
The Sydney School employs rigorously screened and
highly qualified chefs and judges whose years of trade
and management experience turn a class into a training
workplace from day one. Our long-established approach
to training is supported by state-of-the-art facilities.
Students step into world class kitchens and experience
the discipline required to craft the finest cuisines.
Classes use live video recording and LCD screens to
perfect their techniques, working in a team environment
preparing the students for the very best restaurants.
In the culinary arts, the Sydney School offers both
Australian and French-associated qualifications.
This provides graduates with a special competitive
edge among those whose appreciation of the finest
wine and food arises from their deep understanding
of the contribution that France has made to gastronomy
in centuries past. Many of our graduates spend part
or all of their subsequent careers in Europe, and
France remains a highly desirable place to work.
For the first time students have the option of studying
a Bachelor of Business Degree in International
Restaurant Management at the Sydney School.
In Melbourne, a Bachelor Degree and Associate
Degree in Culinary Management is offered for
self-driven individuals with the strength of character
and aspiration to lead and create their own destiny.
Our Adelaide School offers studies at Bachelor and
Master's Degree level – opening the door to fast-track
career development anywhere in the world. Among
today's dynamic young leaders in international
hospitality are many whose rapid management
progression has been due to investing a few rewarding
years with Le Cordon Bleu.
Only Le Cordon Bleu Australia can offer the full
suite of educational qualifications from Certificates
to Masters Degrees... come study with us.
Le Cordon Bleu Qualifications

Within Australia, Le Cordon Bleu’s prestigious qualifications in culinary arts and hospitality management
enable graduates with the right blend of passion, drive and commitment to reach the top of their profession.
There are two streams of qualifications at Le Cordon Bleu Australia as listed below.

HOSPITALITY MANAGEMENT
Le Cordon Bleu Australia is dedicated to equipping
students with the skills and knowledge to be an
effective leader in this fast growing industry sector.
The focus of these distinctive degrees is business
management, specifically geared to the international
tourism and hospitality industry.
• Advanced Diploma of Professional
Culinary Management.
• Bachelor of Business (Culinary Management).
• Bachelor of Business
(International Hotel Management). CULINARY ARTS
Graduates of Le Cordon Bleu become part
• Bachelor of Business
of a culinary tradition of excellence.
(International Restaurant Management).
• Le Cordon Bleu Diplôme de Cuisine.
• Master of Business Administration
(International Hotel and Restaurant Management). • Le Cordon Bleu Diplôme de Pâtisserie.

• Master in International Hospitality Management. • Le Cordon Bleu Grand Diplôme.

Le Cordon Bleu Course Structures
 MASTERS DEGREES

Le Cordon Bleu Masters Degrees

Combining tradition with innovation, the Le Cordon These postgraduate programs developed in association
Bleu Masters degrees are setting new benchmarks with prestigious universities, deliver rich course content,
in the industry by training today’s hospitality managers exposing students to the various challenges that today’s
to meet the challenges of tomorrow. hospitality managers face. Upon graduation, students
are equipped with industry knowledge and skills usually
• Master of Business Administration –
held by those with many years’ experience.
International Hotel and Restaurant Management.
• Master of International Hospitality Management. Our academic partner, The University of South
Australia, delivers the Masters programs. They provide
There are bright futures for those who aspire to be
senior hospitality managers with the ability to obtain
part of this exciting industry. Be it finance, human
a coveted dual-badged Le Cordon Bleu – University
resources or marketing, there always will be a demand
of South Australia – qualification.
for your skills.
These Le Cordon Bleu Masters degrees stand apart
from the generic postgraduate business awards.
Every aspect of each program is focused specifically
on the hospitality industry.
Le Cordon Bleu
Master of Business Administration – International Hotel & Restaurant Management
COURSE CODE: 047380F

The Le Cordon Bleu Master of Business Administration DURATION

(MBA), International Hotel and Restaurant The Le Cordon Bleu MBA can be completed in one
Management, is a one-and-a-half-year program. It is and a half years of full-time study.
specifically designed to prepare students for working
Some courses of the MBA are also offered online
at middle-management level in the hospitality industry
which can be completed over three years, requiring
or allied industries, to be a future senior or corporate
the completion of 12 courses (each of which has a value
manager in an international hotel, resort, hospitality
of 4.5 units) totalling 54 points. Holders of an Australian
or restaurant business.
student visa must study full time.
The program exposes students to rich, industry focused
The academic year comprises four terms of 11 weeks
content providing aspiring professionals with collaborative
commencing in early January through to mid-December
teamwork skills and a broad global perspective. It positions
each year.
future executives for a career at demanding levels of
management using the creative thinking required by today’s
COMMENCEMENT PERIODS
leading international hotels, resorts or restaurants.
January, April, July, September.
Studies begin with a core of strategically oriented
courses complemented by a range of hospitality ENGLISH LANGUAGE PROFICIENCY
management electives that allow for industry All courses are taught in English. For direct entry to
or functional study specialisation. the Masters degree, students joining from overseas
will need to have achieved a minimum level of English
ENTRY CRITERIA proficiency of Academic IELTS 6.5, with no band score
• A related undergraduate degree from a Le Cordon of less than 6.
Bleu program, plus one year of relevant hospitality
industry experience in a supervisory role, can be used ARTICULATION AND COURSE RECOGNITION
to apply to enrol directly into the Le Cordon Bleu MBA; or In line with the University of South Australia’s policy on
course credit, students who have completed appropriate
• An undergraduate degree plus two years work
postgraduate programs at appropriate institutions, with
experience, in a supervisory role, with 2 references
a credit or better grade average, can seek status (recognition
from the supervisory employment, can be used
of prior learning) in the relevant Le Cordon Bleu Masters
to apply to enrol in the Le Cordon Bleu MBA.
subjects, pending assessment by the Program Director.

EDUCATIONAL PROVIDERS
While Le Cordon Bleu Australia Pty Ltd is the registered
Master of education provider, the program is delivered in association
18 Months
Business
Academic Study with the University of South Australia. The Le Cordon
Administration
Bleu Master’s program is conducted on the University’s
City West Campus.
DURATION: ONE AND A HALF YEARS
University of South Australia
FULL TIME PROGRAM.
City West Campus, North Terrace
Adelaide, South Australia, Australia 5006
www.business.unisa.edu.au/management/lecordonbleu
CRICOS Provider No: 00121B
Some courses in the nested awards are available online.

NESTED AWARD
Le Cordon Bleu Graduate Certificate in International
Hospitality Management is a nested award in the MBA
program and constitutes two Core and two Elective
courses, as detailed below.
CORE COURSES – ALL SIX
• Leadership Dynamics
• Contemporary Management Perspectives
• Creative and Accountable Marketing
• Leading and Managing People
• Accounting for Decision Making
• Competitive Strategy
ELECTIVE COURSES – ANY SIX
• Managing Hospitality in the International Context
• Service Quality Management (Hospitality)
• Data Analysis for Hospitality Managers
• Risk and Contingency Management (Hospitality)
• Applied Hospitality Management
• Sustainable Corporate Strategy
• Managerial Finance
• Managerial Economics
• International Business
COURSES
Leadership Dynamics
Provides an overview of the roles, processes and
personal behaviours necessary for successful
functioning and problem solving as leaders of work
groups within complex enterprises.
Contemporary Management Perspectives
Provides an introduction to systems theory, systems
thinking and organisations; strategy concepts, strategic
management, risk management and leadership;
external, industry and internal environments;
globalisation, drivers and impacts; ethical issues.
Creative and Accountable Marketing
Provides a sound overview of the role of the marketing
function and marketing thinking, appropriate to
contemporary organisations.
Leading and Managing People
Provides strategies for maximising the human resource
contribution from all employees to sustain their
organisation’s competitive advantage.
Accounting for Decision Making
Provides students with the skills and knowledge
to be able to use accounting information to improve
their performance as managers.
Competitive Strategy
Introduces strategic management and the concept of
strategy, as well as an historical overview of strategic
management, a model of the strategic management
process, strategic planning and strategic thinking,
defining the business, strategic intent, vision and goals,
stakeholder analysis, ethics and corporate social
responsibility.
Managing Hospitality in the International Context
Provides an overview of the international hospitality
sector and explores the key factors and trends that
influence hotel and hospitality managers’ decision-
making and methods.
Service Quality Management (Hospitality)
Provides skills to form strategies for organisations to
position them as leaders in the development and delivery
of service excellence and managing customer value.
Data Analysis for Hospitality Managers
Introduces the concepts and methods of statistical
analysis with application to facilitate continuous
improvement in the hospitality industry.
Risk and Contingency Management (Hospitality)
Explores aspects of risk management – from a brief
history, through foundation principles of real risk,
the differences between strategic and tactical risk,
and emerging issues in risk management.
Applied Hospitality Management
Provides a leadership/management perspective,
demonstrating situational understanding within holistic
frameworks through to making business decisions.
Sustainable Corporate Strategy
Explores issues dealing with team formation for case studies
and the concept of strategy, as well as levels of strategy:
enterprise, corporate, business, and functional analysis
of a firm and its stakeholder; assessing stakeholder
needs, and stakeholder versus shareholder interests.
Managerial Finance
Deals with present value concepts, discounted cash flow
techniques, risk, required rates of return, debt capacity,
cash management, options thinking and strategic
investment decisions, financial modelling and
spreadsheets, leasing and debtors management.
Managerial Economics
Considers the nature and method of economic thinking,
demand and supply in a market economy, competition
and monopoly, markets and governments, interest rates
and the financial system, monetary policy, exchange
rates and the economics of growth.
International Business
Provides an overview of globalisation, dealing with
national differences in political economy, managing
differences in culture, and the global trade and
investment environment.
Le Cordon Bleu
Master in International Hospitality Management
COURSE CODE: 051375B

The two-year Master in International Hospitality DURATION

Management is targeted at individuals who have an The Masters is delivered on a full-time basis over
undergraduate degree, but with limited industry experience. two years. The academic year comprises four terms
of 11 weeks and includes six months’ hospitality
The Master in International Hospitality Management
is focused on developing general management industry experience. However, Australian Residents
and leadership capabilities with a hospitality global can undertake the program part time over three years.
perspective. Such emphasis is designed to fast track
international careers. COMMENCEMENT PERIODS
January and July.
The Le Cordon Bleu stamp of international prestige
is complemented by the academic excellence of the HOSPITALITY INDUSTRY EXPERIENCE –
University of South Australia, responsible for developing SIX-MONTH PLACEMENT
and delivering the program. This provides an opportunity to apply and integrate
knowledge from diverse discipline areas within the
ENTRY CRITERIA
program to a hospitality organisation through a learning
• Bachelor Degree or four years’ relevant business or
experience in a hospitality workplace that applies
hospitality experience and expertise at management level.
principles of action-based project management for
• English language proficiency to international standard. industry analysis and evaluation.
6.5 Academic IELTS, with no band score less than 6.
EDUCATIONAL PROVIDER
While Le Cordon Bleu Australia Pty Ltd is the registered
6 Months Graduate
Academic Study Certificate
education provider, the program is delivered in
Graduate
Diploma
association with the University of South Australia.
6 Months Master in
Academic Study International The Le Cordon Bleu Masters program is conducted
Hospitality at the University’s City West Campus.
6 Months Management
Academic Study University of South Australia
City West Campus North Terrace
6 Months
Hospitality Industry Experience Adelaide, South Australia, Australia 5006
www.business.unisa.edu.au/management/lecordonbleu
DURATION: COMPRISES 12 COURSES OVER TWO CRICOS Provider No: 00121B
YEARS OR THREE YEARS PART TIME*.
*Holders of an Australian Student Visa must study full time.

“ I did my research on postgraduate programs around the globe, and found that Le Cordon
Bleu has a worldwide reputation. I particularly liked the course overview of the Master
of International Hospitality Management – the subjects matched exactly the Hospitality
Industry context that suited my needs. I didn’t want a straight MBA, but rather a higher
degree with a Hospitality Industry focus.
Nikil Sharma, India – Management Trainee, Sheraton Hotel, Perth
Masters of International Hotel Management

1
YEAR 1
• Introduction to Global Hospitality Operations
• Leading and Managing People
• Financial Management
• Hospitality Marketing Management
• Strategic Principles
• Managing Hospitality in the International Context
• Data Analysis for Hospitality Managers
• Risk and Contingency Management
2
YEAR 2
• Service Quality Management
• Successful Hospitality Project Design
• Applied Hospitality Management
• Hospitality Industry Experience (six months)
NESTED AWARDS
The graduate programs are nested awards within
the Master of International Hospitality Management.
GRADUATE CERTIFICATE IN INTERNATIONAL
HOSPITALITY MANAGEMENT
CRICOS COURSE CODE: 051378K
Comprises four courses over six months’ full-time
study. (One year part time)
• Introduction to Global Hospitality Operations
• Leading and Managing People
• Financial Management
• Hospitality Marketing Management
GRADUATE DIPLOMA IN INTERNATIONAL
HOSPITALITY MANAGEMENT
CRICOS COURSE CODE: 051377M
Comprises eight courses over one year of full-time
study or two years’ study part time.
• Introduction to Global Hospitality Operations
• Leading and Managing People
• Financial Management
• Hospitality Marketing Management
• Strategic Principles
• Managing Hospitality in the International Context
• Data Analysis for Hospitality Managers
• Risk and Contingency Management
COURSES
Introduction to Global Hospitality Operations
Explores the concept and practice of hospitality
management in the context of the global industry and its
environment at both a macro and micro level, examining
the role, structure and size of the hospitality industry as
well as environmental factors and strategies that impact
on the hospitality industry.
Leading and Managing People
Explores the key factors that influence performance and
behaviour in organisations in the hospitality sector from
a perspective that draws upon leadership, organisational
behaviour and human resources literature.
Financial Management
Develops an understanding and ability to analyse and
interpret the financial information used in management
decision-making within international hospitality firms.
Hospitality Marketing Management
Explores the principles of marketing within the
international hospitality environment to better
understand a strategic marketing approach within
the context of service industry operations.
Strategic Principles
Establishes a foundation of analysis and understanding
of organisation systems and sub-systems and their
operation through constant interaction with their
environments.
Managing Hospitality in the International Context
Provides an overview of the international hospitality
sector and explores the key factors and trends that
influence hotel and hospitality managers’ decision-
making and methods.
Data Analysis for Hospitality Managers
Introduces the concepts and methods of statistical
analysis to facilitate continuous improvement in the
hospitality industry. Students apply the principles
in collecting business data: types of data, sources of
data, surveys, sampling methods and questionnaires.
Risk and Contingency Management
Explores the important aspects of risk management –
from a brief history, through foundation principles of
real risk, the differences between strategic and tactical
risk and emerging issues in risk management.
Service Quality Management
Explores ways to formulate strategies for organisations
to position themselves as leaders in the development
and delivery of service excellence and managing
customer value.
Successful Hospitality Project Design
Provides an applied and conceptual framework for the
practice of management consulting and an introduction
to the philosophical and paradigmatic issues in
management research in the hospitality industry.
Applied Hospitality Management
Provides opportunities to integrate and apply
knowledge and skills from students’ previous
courses to a simulation-based hospitality environment.
Students will adopt a leadership/management
perspective through demonstrating a situational
understanding within holistic frameworks, through
to making business decisions on the basis of analysis,
judgement and creativity.
Hospitality Industry Experience
Provides an opportunity to apply and integrate knowledge
from diverse discipline areas within the program
to a hospitality organisation through a learning
experience in a hospitality workplace that uses
principles of action-based project management
for industry analysis and evaluation.
Masters Delivery Partner
University of South Australia
• Le Cordon Bleu MBA –
International Hotel and Restaurant Management
• Le Cordon Bleu Masters in International
Hospitality Management
HOSPITALITY BUSINESS MASTERS PROGRAMS
While Le Cordon Bleu Australia Pty Ltd is the registered
education provider, the Masters Degree Programs are
delivered in association with the University of South
Australia. The Le Cordon Bleu Masters Degree Programs
are conducted on the University’s City West Campus.
University of South Australia (UniSA)
City West Campus North Terrace
Adelaide, South Australia 5006
www.unisa.edu.au
CRICOS Provider No: 00121B
UniSA is an international University, with almost half
of its students derived from offshore. It is responsible
for developing the Le Cordon Bleu Masters Degree
programs and offers a comprehensive range of
research and coursework award programs in Australia
and internationally.
ARTICULATION AND COURSE RECOGNITION
In line with the University’s policy on course credit,
students who have completed appropriate postgraduate
programs at appropriate institutions, with a credit
or better assessment, can seek status in the relevant
Le Cordon Bleu Masters subjects, pending assessment
by the Program Director.
TEACHING METHODS
The Masters degree programs comprise coursework,
project work and research in varying combinations.
The sequence of studies begins with a core of
strategically oriented courses, complemented by a range
of electives that allow for some industry or functional
study specialisation. Throughout the program,
assignments encourage practical application of
program work to workplace and organisational issues.
Classes are conducted in seminar and workshop styles,
maintaining low staff-to-student ratios and a high
degree of interaction and participation.
FACILITIES AND SERVICES
The Le Cordon Bleu classes are held at the University’s
City West Campus on the corner of Liverpool Street and
North Terrace, Adelaide.
The University Library offers first-class business and
management learning resources with a dedicated
liaison librarian. It provides texts, journals, periodicals,
magazines and access to online databases and
information services.
University facilities and services include:
• Computer Help Desk
• Computing Pools
• Learning Services
• Library
• Students Association
• Unisafe, Security Services – Personal Safety
on Campus.
AWARDS
The postgraduate award is conferred by the University
of South Australia in April and September each year
at a ceremony held in Adelaide, South Australia.
The parchment awarded to graduates displays the
partnership names and logos of Le Cordon Bleu and
the University of South Australia.
ACCOMMODATION
Please refer to Le Cordon Bleu accommodation details
provided in the Living In Adelaide chapter in this
prospectus.
The University of South Australia also can assist with
accommodation for international students, featuring
residences, colleges, private rental or share arrangements.
Please visit the University’s accommodation site:
www.studenthousing.unisa.edu.au.
 BACHELOR DEGREES

Le Cordon Bleu Bachelor of Business Degrees

The Le Cordon Bleu Bachelor degrees are for

those with a driving ambition to be the very
best, to attain credentials that will set them
apart in a demanding and ever-changing
professional environment.
These prestigious degree programs blend rich
European tradition with a unique, contemporary
industry approach.
This results in a perfect mix of academic and
practical training, using the very latest facilities.
The world of hospitality awaits you…
Le Cordon Bleu
Bachelor of Business Degrees

The key to career success is to combine attitude with ability,

translating increasing turnover into profit and to grow
the business into a long-term success. That’s where the
Le Cordon Bleu Bachelor degrees come in.
Designed to equip students with the skills to meet these
challenges, they provide:
• A high level of academic rigour, recognised internationally
by the tourism and hospitality industry.
• Hospitality management education and training in the crucial
fields of business finance, sales and marketing, information
technology and human resource management.
• A global understanding of the factors that influence the
hospitality and tourism industry, particularly as they relate
to the specialist degree undertaken.
• A unique focus on the concept of hospitality and critical
analysis of management styles and practices.
Le Cordon Bleu degree students come from many countries
and backgrounds, but share a common dream. They see
their investment in the Le Cordon Bleu Degree as the key
to achieving success in the international corporate hospitality
and tourism industry.
Le Cordon Bleu is proud to offer the
Bachelor of Business programs in:
• International Hotel Management.
• International Restaurant Management.
These unique international business management programs
prepare graduates for senior management positions
in international hotels, resorts, convention centres or
restaurants, and the world of international hospitality
corporate management and consultancy.

ADMISSIONS
January and July each year.

DURATION
The Bachelor of Business degrees are three-year programs.
The course comprises four stages of six-month semesters
each and the final stage is taken over 12 months (2 semesters).
Each semester is normally 20 to 22 weeks of scheduled classes.
Stages 2 and 4 are taken up with Professional Experience
to allow students to develop and apply principles and practices.

ENTRY REQUIREMENTS
Applicants should be at least 18 years of age.
School leaver: Satisfactory completion of Year 12 secondary
schooling or the equivalent overseas secondary education
(such as the International Baccalaureate) and demonstrated
ability to undertake tertiary level studies. A sound knowledge
of English language and basic mathematics is essential,
as are an operational knowledge of computers and effective
communication skills.
ENGLISH LANGUAGE PROFICIENCY
If English language proficiency is found to be insufficient
for successful completion of the academic program,
Le Cordon Bleu can direct a student to undertake
additional language training at the expense of the student.
Students joining from overseas will need to have achieved
a minimum level of English proficiency for entry into the
Le Cordon Bleu Degree programs of:
• 6.0 Academic IELTS with no band score below 5.5.
DELIVERY STRUCTURE
Under delivery agreements courses will be delivered:
• In Adelaide at the Regency International Centre for
Hospitality, Leisure and Food Studies and the City West
campus of University of South Australia.
• In Sydney at the Northern Sydney Institute, Ryde
College, leaders in education delivery of hospitality
and business management training.
COURSE CREDIT
Students seeking entry into the Bachelor of Business
degrees can apply for course credit, a process that
recognises prior study, skills and knowledge. Graduates
from recognised institutions, who can provide evidence
of their previous studies and industry experience, will be
eligible to apply for course credit (also known as Advanced
Standing, RPL, Academic Credit or Credit Transfer).
BRIDGING COURSE
All direct entry Stage 3 students of the Bachelor of Business
degree must undertake the Le Cordon Bleu Bridging
Course, a one-week program offered immediately before
the commencement of each semester.
PROFESSIONAL EXPERIENCE
Workplace experience is a crucial component of the
Le Cordon Bleu Bachelor degree.
To complement the theoretical study components, each
student is required to undertake professional experience
over six months in each of Stages 2 and 4 of the program.
Placements are negotiated by the Le Cordon Bleu
Professional Industry Placement Department whose staff
aim to match students and placements to obtain the most
advantageous outcomes for each.
Placements in Australia are usually paid and students
will enter into a contract of employment with the host
employer for the period of the placement. Students also
undertake placements in various overseas locations.
EXIT POINTS
There is only one exit point from the Bachelor of Business
degrees. However, if a student chooses to exit the
program after two years of successful academic study
(including industry experience), the following qualification
will be awarded:
• Advanced Diploma of Business (International Hotel
Management) – CRICOS Course Code: 060183B.
• Advanced Diploma of Business (International Restaurant
Management) – CRICOS Course Code: 060184A
or 0722946.
ASSESSMENT METHODS
Assessment methods vary and include combinations
of examinations, tests, essays, reflective journals,
reports, projects, and other written assignments, oral
presentations, classroom discussions and activities.
ACCOMMODATION
The Bachelor degree programs are non-residential.
Students have a number of accommodation choices.
Please refer to the Living and Studying in Adelaide
or Sydney chapter in this prospectus or visit the
www.lecordonbleu.com.au site for further details.
Le Cordon Bleu
Bachelor of Business Degrees
TEACHING METHODS
Most courses are delivered through a combination of
lectures and tutorials. Practical courses use the specialist
restaurant, kitchen and beverage service facilities available
at Regency International Centre for Hospitality, Leisure
and Food Studies in Adelaide and Northern Sydney
Institute, Ryde College in Sydney.
Students of the Le Cordon Bleu Bachelor of Business
degrees are expected to develop critical and reflective
thinking skills and will be challenged through the use of
simulations and practical experiences to apply their knowledge
and skills and strategically analyse their decision-making.
In addition to scheduled classes, students are expected to
undertake individual study and extensive reading to further
develop their knowledge.
ACCREDITATION
Le Cordon Bleu Australia is registered by the Training and
Skills Commission (TSC) of South Australia to issue the
following qualifications:
• Bachelor of Business (International Hotel Management)
– CRICOS Code 060181D
• Advanced Diploma of Business (International Hotel
Management) – CRICOS Code 060183B
• Bachelor of Business (International Restaurant
Management) – CRICOS Code 060182C
• Advanced Diploma of Business (International Restaurant
Management) CRICOS Code 060184A
The TSC is the only legal body conferred authority under
the South Australian Training & Skills Development Act
(2003) to accredit Bachelor Degree programs (and higher)
to private Registered Training Organisations outside of the
university sector.
Accreditation by the TSC is equivalent to accreditation
undertaken by a regional accreditation body in the United
States and the self-accrediting status of Royal Chartered
Universities or Universities enacted via an Act of Parliament.
The Bachelor degrees are listed on the South Australian
Higher Education Register at Level 7 of the Australian
Qualifications Framework.
Le Cordon Bleu Australia is registered as the higher
education institution in NSW under section 5 of the High
Education Act 2001 to deliver the following qualifications:
• Bachelor of Business (International Restaurant
Management) CRICOS Code 072295F
• Advanced Diploma of Business (International Restaurant
Management) CRICOS Code 072294G
OVERSEAS STUDENT HEALTH COVER
All international students are required to pay for health
insurance during their stay in Australia. The Overseas
Student Health Cover (OSHC) plan assists in the payment
of any medical and hospital care from the date of arrival
until the end of the stay as a student in Australia.
OSHC pays 85 per cent of the fee for each consultation
with a medical practitioner (including specialists),
or X-rays and pathology services.
STUDENT SUPPORT SERVICES
The Le Cordon Bleu Student Services and Admissions units
are responsible for ensuring the provision of the highest
level of personalised service and coordinate enquiries,
admissions, enrolments, orientation and alumni activities.
Le Cordon Bleu’s services include:
• Information about student visas and accommodation.
• An Orientation Program – a comprehensive induction
program providing information on banking, medical
services, shopping, transport, cultural adjustment
and campus tours; meeting with other international
students; and familiarisation with the course.
• Information about Overseas Student Health Cover.
• Information about English language tuition.
• Information about obtaining an employment placement.
CAMPUS SUPPORT SERVICES
To enrich your time with Le Cordon Bleu, and to support
your success in study, each of our educational partners
provides excellent amenities and support services.
In Adelaide they include:
• Academic and personal counselling.
• Learning support – language programs for people
for whom English is a second language.
• Accommodation assistance.
• A Learning Resource Centre, an extensive library with
database research facilities; a bookshop (at the University
of SA campus); a career adviser; and a Health Care Centre,
with doctors on campus (Regency Park campus only).
• Student clubs and a Student Association.
• A cafeteria.
• Electronic banking facilities (ATM).
• Disability support.
In Sydney they include:
• Academic and Personal Counselling
• Learning Support Staff
• Accommodation Service
• Learning Resource Centre
• Retail Shop
• Career adviser
• Disability Support
• Students Association
• Restaurants
• Modern Cafeteria
• Electronic Banking Facilities (ATM)
Le Cordon Bleu
Bachelor of Business (International Hotel Management)
COURSE CODE: 060181D

The Bachelor of Business (International Hotel

Management) prepares students for a range of careers
in the international hospitality industry through a multi-
disciplinary program that incorporates simulations
and real-life professional practices. The emphasis
is on concepts of hospitality, critical consideration
of management styles and strategic thinking.
YEAR 1
STAGE 1: ON CAMPUS (SIX MONTHS)

Kitchen Operations Management 1

Develops a sound understanding of the daily activities
undertaken in a commercial kitchen within the international
hotel and restaurant industry.

Food and Beverage Service

The Hotel Management degree concentrates on the corporate
Develops an understanding of the food and beverage service
world of international hotel and hospitality management. operations required of personnel within the international hotel
In this program there is also an opportunity to specialise and restaurant industry.
through a series of elective courses, covering food and Communications
beverage preparation, wine marketing, or conferences and Develops effective communication skills as an independent
exhibitions management as they relate to the international learner and reflective practitioner.
hotel sector. Wine Fundamentals
Introduces knowledge of wine styles and manufacture, and
skills to identify basic characteristics of major wine styles.
STAGE 1 Technology and Information Systems for Hotels
6 Months Academic Study Provides the fundamental skills and knowledge to manage the
STAGE 2 technology and information systems required for management
Advanced
6 Months Professional Experience Diploma of all departments in an international hotel.
Bachelor of International Hotels
STAGE 3 International
6 Months Academic Study Explores the role of individual departments of a hotel, including
Hotel their interrelationships and some of the key factors and trends
Management that influence hotel and hospitality managers’ decision-making
STAGE 4
6 Months Professional Experience and methods.

STAGE 5 Food and Beverage Management

6/12 Months Academic Study Introduces the complex subject of food and beverage
management and cost control techniques commonly
used in international hospitality establishments.

Introduction to Financial Reports and Cost Control

for Hotels
Introduces basic concepts and skills to enable students
to interpret financial reports and understand the process
of cost and revenue control.

STAGE 2: PROFESSIONAL EXPERIENCE 1 (SIX MONTHS)

Develops and applies practices and principles

in a real workplace environment.
YEAR 2
STAGE 3: ON CAMPUS (SIX MONTHS)
Introduction to Hospitality Management
Introduces concepts, theories and practical examples
2
of organisations and the fundamentals of managing these
organisations within hospitality industries.
The Hospitality Experience
Introduces the general concept of hospitality, understood as
a core value upheld by societies the world over and promotes
an understanding of the importance of the concept of hospitality
in ethical, socio-cultural and philosophical terms. The subject
examines the everyday practices and business application
of hospitality principles in the hospitality industry.
Marketing for Hospitality Enterprises
Introduces a customer-centred approach to operating within the
international hospitality industry with a focus on the fundamentals
of marketing as it applies to hospitality enterprises.
The Aesthetics of Food and Wine
Introduces the concept of aesthetics in relation to the education
of the senses, encompassing historical, cultural and gastronomic
contexts, focusing on how specific tastes are culturally constructed.
Finance and Accounting for Hospitality Businesses
Provides an opportunity to develop an understanding of
financial management processes relating to the international
hospitality industry.
Human Resources Management
Introduces the key principles, concepts, knowledge and skills
required to manage human resources within an international
hospitality context.
ELECTIVES
Food Quality Management
Develops the skills and knowledge required for safe food handling,
preparation and storage in a commercial kitchen environment.
or – Rooms Division Management
Familiarises students with the operations and procedures
involved in managing the guest services and housekeeping
operations in international hotels.
Management Information Systems
Provides a broad knowledge of hospitality management information
systems including hardware and software, and in the use of
software for data analysis, decision-making and strategic planning.
or – Culinary Practice
Builds on the introductory skills and knowledge students gained
in the Kitchen Operations Management course by developing
intermediate and advanced skills and knowledge required
in commercial kitchens across the international hotel and
restaurant industry.
STAGE 4: PROFESSIONAL EXPERIENCE 2 (SIX MONTHS)
Develops and applies practices and principles
in a real workplace environment.
“ The best part about my course was when I was doing my Industry Placement in Perth.
It was all hands on, gaining real work experience, both good and bad. This is all part
of learning in life and getting to know the job that I have chosen as my future career.
Phui-Wan See, Malaysia
Bachelor of Business International Hotel Management
YEAR 3
STAGE 5: ON CAMPUS (TWELVE MONTHS)
Strategic Management 3
Provides an opportunity to research and evaluate contemporary
approaches to strategic management and organisational
leadership as it applies to international hospitality businesses,
including strategic and operational risk management planning.
Leadership and Management in Action
Provides an opportunity to apply skills and knowledge gained
throughout previous courses and workplace experience to
a simulated workplace situation at which time students adopt
the role of a hotel general manager and are required to make
decisions and respond to problematic situations in that role.
Advanced Marketing
Examines the strategic considerations in marketing within
an internationally competitive environment.
Hospitality Business Law
Provides an overview of the legal system as a framework for
the comprehension of legal obligations and responsibilities,
tenders and service contracts, and common business situations
that involve legal issues.
Quality Service Management
Develops an appreciation of quality and service excellence as a
fundamental strategic orientation that delivers customer value and
ensures superior performance and sustainable competitive advantage.
Decision Making for Hotel Managers
Provides an opportunity to develop and apply knowledge
and skills to think and work strategically as a manager,
particularly those related to analysis of data and decision-
making, in a simulated workplace situation.
ELECTIVES
Consumer Behaviour
Enhances an understanding of customers and their behaviours
and reinforces an appreciation of the centrality of customers
in the delivery of quality hospitality services.
or – Facilities and Property Development and Management
Introduces the management of the application of the skills of
specialist property practitioners to the successful development,
refurbishment, risk and maintenance management of the
hospitality property.
or – Professional Gastronomic Practice
Provides an opportunity to synthesise the science, art and
management of culinary practice as a proficient manager with
an understanding of the technical and creative aspects of food
preparation as well as knowledge of the business environment
and entrepreneurship.
Managing and Organising Conferences and Exhibitions
Explores the factors involved in the provision of quality
conferences and exhibitions from the marketing, management
and organisation of facilities to the planning of the event.
or – Wine and Beverage Management and Marketing
Provides insight into the global wine market with an emphasis
on the application of wine marketing concepts in conjunction
with knowledge of the international wine market to maximise
corporate goals and manage company resources.
Le Cordon Bleu
Bachelor of Business (International Restaurant Management)
COURSE CODE: 060182C
The Bachelor of Business (International Restaurant
Management) is an intensive program focused on preparing
students for a range of careers at management level in
restaurant business, food and beverage consultancies,
food and wine marketing, and related food production
and food service operations within the international
restaurant industry.
Through this multi-disciplinary program, which incorporates
simulated and real-life professional practices, students
explore the aesthetics of food and wine and its place in
the hospitality experience. The degree has a strong focus
on the entrepreneurial and culinary aspects of the world
of hospitality, including small business management,
marketing, wine and beverage management coupled
with high level culinary skills related directly to the world
of international restaurant management.
STAGE 1
6 Months Academic Study
STAGE 2 Advanced
6 Months Professional Experience Diploma
Bachelor of
STAGE 3 International
6 Months Academic Study
Hotel
Management
STAGE 4
6 Months Professional Experience
STAGE 5
6/12 Months Academic Study
YEAR 1
STAGE 1: ON CAMPUS (SIX MONTHS)
Kitchen Operations Management 1
Develops a sound understanding of the daily activities
undertaken in a commercial kitchen within the international
hotel and restaurant industry.
Food and Beverage Service
Develops an understanding of the food and beverage service
operations required of personnel within the international
hotel and restaurant industry.
Communications
Develops effective communication skills as an independent
learner and reflective practitioner.
Wine Fundamentals
Develops knowledge of wine styles and manufacturing
techniques, and skills to identify basic characteristics
of major wine styles.
Technology and Information Systems for Restaurants
Provides the fundamental skills and knowledge to manage
the technology and information systems required for
management of a restaurant.
Restaurant Business Operations
Introduces the complex subject of food and beverage
management and cost control techniques commonly
used in the restaurant industry.
Restaurant Concepts and Management
Introduces the principles and concepts required to plan,
design and establish a restaurant, whether a new business
or on taking over an existing one.
Introduction to Accounting and Cost Control
for Restaurants
Introduces basic concepts and skills of accounting and
book-keeping, and provides skills to interpret financial
reports and understand the process of cost and revenue
control in a restaurant context.
STAGE 2: PROFESSIONAL EXPERIENCE 1 (SIX MONTHS)
Develops and applies practices and principles
in a real workplace environment.
YEAR 2
STAGE 3: ON CAMPUS (SIX MONTHS)

Introduction to Hospitality Management 2

Introduces students to concepts, theories and practical
examples of organisations and the fundamentals of managing
these organisations within hospitality industries.
YEAR 3
STAGE 5: ON CAMPUS (TWELVE MONTHS)

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

STAGE 4: PROFESSIONAL EXPERIENCE 2 or – Wine and Beverage Management and Marketing

Provides an insight into the global wine market with an
Develops and applies practices and principles emphasis on application of wine marketing concepts in
in a real workplace environment. conjunction with knowledge of the international wine market
to maximise corporate goals and manage company resources.

“
The position I dreamed of gaining once completing
the Le Cordon Bleu degree I have now held for the
last 18 months prior to graduating. If I have been
able to be 18 months ahead of my original plan only
after 3.5 years, who knows what else lies ahead
of me and when? It has been a true pleasure to
be associated with an organisation that has such
a professional manner and demeanor about it as
Le Cordon Bleu does.
Richard Cole – Adelaide, South Australia
Bachelor of Business – Restaurant Management
Degree graduate
Sales & Marketing Coordinator,
Hyatt Regency Adelaide.
Le Cordon Bleu
Bachelor Degree Delivery Partners
REGENCY INSTITUTE TAFE
Although Le Cordon Bleu Australia Pty Ltd is the
registered education provider, the Bachelor degrees are
delivered
in association with the Regency International Centre for
Hospitality, Leisure and Food Studies and the University
of South Australia – leaders in hospitality, business
management and education.
The Regency International Centre for Hospitality, Leisure
and Food Studies is 10 kilometres north west of central
Adelaide at Regency Park.
Regency Institute TAFE
Days Road, Regency Park,
South Australia 5010
www.tafe.sa.edu.au
CRICOS Provider No: 00092B
Facilities and equipment
Regency International Centre for Hospitality, Leisure
and Food Studies is a pre-eminent training and education
facility encompassing all aspects of the hospitality and
food industry. It is recognised globally for its innovation
and high quality training programs that serve the needs
of the international hospitality industry.
This 14,500 square-metre, state-of-the-art school
provides students with modern training facilities.
They include:
• A restaurant and function centre capable
of seating up to 500 people.
• Specific Le Cordon Bleu culinary teaching kitchens.
• A sensory evaluation area.
• Four major training bars.
• Two wine tasting rooms.
• Demonstration kitchens and a lecture theatre.
• A coffee shop and retail meat shop.
• A winery and industry development centre.
UNIVERSITY OF SOUTH AUSTRALIA
Courses from the Le Cordon Bleu Bachelor of Business
degrees are offered at the University of South Australia.
The University of South Australia is the largest in the State,
with more than 25,000 undergraduate and postgraduate
students on five campuses, offering modern and
sophisticated facilities.
University of South Australia (UniSA)
City West Campus North Terrace
Adelaide, South Australia 5006
www.unisa.edu.au
CRICOS Provider No: 00121B
NORTHERN SYDNEY INSTITUTE OF TAFE,
RYDE COLLEGE
While Le Cordon Bleu Australia Pty Ltd is the registered
education provider, the Bachelor degree in Sydney is
delivered in association with Northern Sydney Institute,
Ryde College. It is an internationally renowned specialist
training centre for hospitality and tourism. It is also the
largest hospitality training centre in the Asia-Pacific region.
Northern Sydney Institute of TAFE,
Ryde College
250 Blaxland Road
Ryde NSW 2117
www.nsi.tafensw.edu.au/
CRICOS Provider No: 072295F
Facilities and equipment
The facilities at the Ryde Campus are world class and
include 16 fully equipped commercial and specialty kitchens,
2 demonstration kitchens, 2 training restaurants, 4 bars,
Sydney Coffee Academy, specialist wine tasting facilities
and computer rooms. The campus library incorporates an
extensive collection of culinary texts, journals, video/DVD
materials, internet research facilities including access to
hospitality databases.
VICTORIA UNIVERSITY
The Bachelor Degree in Culinary Management and the
Associate Degree in Culinary Management is delivered
in Association with Victoria University. Victoria University
is three-time winner of the Australian Toursim Award
for Excellence in Tourism Education and Training,
and inducted into the industry’s National Hall of Fame.
Victoria University
Email: international@vu.edu.au
Ph: +61 3 9919 1164
www.vu.edu.au/international-students/apply-now
CRICOS Provider No: 00124K
 CULINARY MANAGEMENT DEGREE
Le Cordon Bleu
Bachelor Degree in Culinary Management, Melbourne

Students begin this Bachelor Degree with a solid

foundation: a Certificate III in Hospitality (Commercial
Cookery), which is the basic qualification students need
to be employed as a cook or a chef in Australia.
Along with those technical skills, students will also learn
the general principles and practices of management, as well
as those specific to hospitality, catering and cuisine.
Students might aim to become an executive chef, kitchen
manager or food service manager. Or, their ambition may
stretch to running their own restaurant or hotel. Whichever
path they choose, our course will teach them how to wield
a blade and conduct a business with equal confidence.
Whilst Le Cordon Bleu Australia is the registered
educational provider, The Bachelor Degree in Melbourne
is delivered in Association with Victoria University.
Le Cordon Bleu
Bachelor Degree in Culinary Management, Melbourne

Bachelor Degree in Culinary Management PRACTICAL COMPONENT

You will acquire:
COURSE CODE: BBCU
• cooking and culinary skills
CRICOS CODE: 069330A
• experience in an operational kitchen on campus
and work in a productive capacity
ADMISSIONS
February and August intakes. • more than 500 hours of paid, industry work experience via
the supervised “Work Integrated Learning (WIL)” project
DURATION
Six semesters over three years, full time. ENTRY CRITERIA
Education/Experience
BACHELOR DEGREE IN CULINARY MANAGEMENT (BBCU) • School leaver: Satisfactory completion of Year 12
secondary schooling, or equivalent overseas secondary
BFP1001 Professional Development 1 education (e.g. International Baccalaureate)
BHO1110 Introduction to Hospitality
• Sound knowledge of basic mathematics, an operational
BHO1114 Culinary Health, Hygiene and Safety
knowledge of computers, and effective communication skills
BHO1115 Introduction to Culinary Technologies
BAO1101 Accounting for Decision Making ENGLISH LANGUAGE REQUIREMENTS
BHO1116 Introduction to Kitchen Operations To be eligible, you must have achieved:
BHO1171 Introduction to Marketing • an overall IELTS (International English Language Testing
BMO1102 Management & Organisation Behaviour Service) (Academic Module) score of nothing below 6.0; or
BFP1002 Professional Development 2
• an internet-based TOEFL score of 70 with no section
BHO2103 Advanced Kitchen Operations
score less than 18; or
BHO2104 Introduction to Kitchen Management
BHO3473 Human Relations • a computer-based TOEFL score of 197 with
an Essay Rating (ER) score of 4; or
BBB3100 Business Integrated Learning
BHO3310 Professional Wine and Beverage Studies • an Upper Intermediate level at VU’s English Language
BHO3433 Food and Beverage Management III Institute (ELI).
BHO3503 Culture and Identity
BCO1102 Information Systems for Business
BEO1105 Economic Principles
BEO1106 Business Statistics Exit points for Culinary Management
BHO2434 Consumer Behaviour
BAO1105 Business Law 2 Years BADC BBCU
BFP1003 Professional Development 3
BHO3301 Hospitality Technology
3 Years
BHO3505 Innovation and Creativity in Hospitality and Tourism
 CULINARY COURSES
Le Cordon Bleu Sydney Culinary Arts

The Grand Diplôme Program, the core of Le Cordon LE CORDON BLEU TRAINING
Bleu’s curriculum, is considered to be the most Professionals, amateurs and gastronomic enthusiasts
intensive and comprehensive training in classic come to Le Cordon Bleu for a superior culinary
French cuisine and pastry techniques available today. education. All instruction is given by master chefs.
Most of them have earned numerous awards and
• Le Cordon Bleu Diplôme de Cuisine
distinctions throughout their careers and have judged
• Le Cordon Bleu Diplôme de Pâtisserie
in culinary competitions.
• Le Cordon Bleu Grand Diplôme de Cuisine
et de Pâtisserie At Le Cordon Bleu, students at all levels learn
• Advanced Diploma of Professional from the chefs’ expertise, experience and personal
Culinary Management interpretation of the culinary arts. The unrivalled
Le Cordon Bleu teaching methodology combines
The Program offers many practical hours in teaching
demonstrations followed by hands-on practical classes.
kitchens, where each student, under the guidance
and supervision of a chef, independently prepares
several dishes from start to finish. Our focus on
mastering technical skills gives students the
confidence and knowledge to apply what they have
learned to
any style of cuisine. By working with some of the
finest chefs in the world, students are personally
encouraged as they move through the course levels
to develop their own creativity and artistic expression.
Le Cordon Bleu Sydney Culinary Arts Institute offers intensive training programs
in both Cuisine and Pâtisserie for those aspiring to become a chef. The culinary
programs conducted at the Sydney Culinary Arts Institute bring together all
the critical elements necessary to master the principles, theory and techniques of
classical French cuisine.

Le Cordon Bleu
Classic Cycle Program

Le Cordon Bleu Chefs teach contemporary culinary

techniques incorporating the newest trends in gastronomy.
The Le Cordon Bleu Classic Cycle teaches students to
progressively discover and ultimately master the basics
of French Cuisine and Pâtisserie in a complete and systematic
manner. There are two different but complementary cycles:
the Cuisine Cycle and the Pâtisserie Cycle.
Over fifteen months, combined with six months Industry
Placement, students advance through Basic, Intermediate
and Superior levels in Cuisine or Pâtisserie. These are
progressively structured courses that provide Le Cordon Bleu
students with the skills they need to apply French culinary
techniques to any cuisine.
• The Le Cordon Bleu Diplôme de Cuisine is awarded
to students who have successfully completed the Basic,
Intermediate and Superior Cuisine courses.
• The Le Cordon Bleu Diplôme de Pâtisserie is awarded
to students who have successfully completed the Basic,
Intermediate and Superior Pâtisserie courses.
• The prestigious Le Cordon Bleu Grand Diplôme is awarded
after successful completion of all six courses.

DELIVERY
• Each course comprises 9 weeks of study.
• Basic, Intermediate and Superior Cuisine and Pâtisserie
are conducted over three days per week.
• Practical classes are delivered over six hours comprising
2.5 hours of lecturer demonstration and 3.5 hours of student
practical. Workplace-related topics will be delivered in 1–2 hour
teaching sessions. Theory is integrated throughout the course.
INDUSTRY PLACEMENT
Le Cordon Bleu offers an innovative and comprehensive
industry readiness program equipping students with lifelong
career management tools required to compete and succeed
within today’s job market.
During this industry readiness program, the Professional
Industry Placement team facilitate a range of exciting
opportunities for placement so students can meet the
academic requirements of their program. Students also learn
to apply a range of tools to assist in securing their placement.
COMBINATIONS
Students may combine a Cuisine course with a Pâtisserie course
during the same term if prerequisite studies have been completed.
COURSE DATES
Le Cordon Bleu offers four starting dates per year: in January,
April, July and October.
ENTRY REQUIREMENTS
School leaver: Satisfactory completion of Year 11 is required
or equivalent interstate/overseas secondary education.
Age: Applicants must be 18 years of age by the time
the course commences.
International entry: Overseas students are required to have achieved
a minimum level of English proficiency to IELTS (Intensive
English Language Testing System) 5.5 with no Band Score
below 5 for entry into the culinary program.
Le Cordon Bleu
Professional Culinary Management Program

The focus of the Professional Culinary Management Program

or the Diplôme Avancé de Gestion Culinaire is specifically
geared to the international culinary industry.
This innovative Le Cordon Bleu two-years-and-three-months
culinary Advanced Diploma offers comprehensive training
in either Cuisine or Pâtisserie or both. Underpinned with
12 months of academic studies in the fundamentals of
front-line management this course is considered a world
leader in culinary education.
The Professional Culinary Management Program
builds on successful completion of the Le Cordon Bleu
Diplôme Program / Certificate III in Hospitality (Commercial
Cookery) or Certificate III in Hospitality (Pâtisserie).

DELIVERY
The delivery of the Classic Cycle Program and the 18-month
Culinary Management Program is conducted over 3–4 days per week.

ASSESSMENT METHODS
Assessment methods are varied, involving a combination
of practical and theory examinations, classroom and written
homework activities. Assessment is competency based and
incorporates simulated off-the-job training.

CAMPUS
Le Cordon Bleu Sydney Culinary Arts Institute is located within
the Ryde Campus of the Northern Sydney Institute of TAFE.

PROGRAM DURATION
Le Cordon Bleu 9 months –
Classic Cycle Program Practical &
Academic Studies
Professional Experience 6 months –
Industry Placement
Certificat de Chef de Partie 6 months –
– Certificate IV in Hospitality Practical &
Commercial Cookery Academic Studies
Advanced Diploma of Hospitality 6 months –
Academic Studies
Le Cordon Bleu
Diplôme de Cuisine

These courses comprise comprehensive introduction Le Cordon Bleu Basic Cuisine

to the culinary arts. From the use of culinary equipment
to the planning and execution of elaborate dishes, the
courses provide students with the fundamental culinary
skills, underpinned with the Australian award modules.
COURSE CODE: SIT10307
CERTIFICATE I IN HOSPITALITY (KITCHEN OPERATIONS)
CRICOS CODE: 066658A
The Basic Cuisine program (Certificate I) opens the door
to the adventures of French cuisine. From day one, students
begin to master the basic skills: from how to hold a knife
properly, to how to peel vegetables or how to truss a chicken.
As the term progresses, techniques are layered on one another,
and become more complex. Demonstrations become more
menu-oriented, incorporating such elements as organisation,
preparation, balance and timing. Students also learn how
to use and integrate condiments, herbs and spices into their
recipes producing a variety of flavours which complement
the dishes prepared.
As a solid grounding in basic cuisine, this program
is for beginners and experienced students alike.

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 qualification units of competency:

SITHCCC001A Organise and prepare food
SITHCCC002A Present food
SITHCCC005A Use basic methods of cookery
SITHCCC004A Clean and maintain kitchen premises
SITHCCC003A Receive and store kitchen supplies
SITXOHS002A Follow workplace hygiene procedures
SITXOHS001A 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

CUISINE – 3 Months Study Basic Cuisine

Intermediate
Cuisine
CUISINE – 3 Months Study

CUISINE – 3 Months Study Superior Certificate IV Advance

Cuisine in Cuisine Diploma in
CUISINE – 6 Months Industry Placement Hospitality

CUISINE – 6 Months Study

CUISINE – 6 Months Study

Le Cordon Bleu Intermediate Cuisine
COURSE CODE: SIT20307
CERTIFICATE II IN HOSPITALITY (KITCHEN OPERATIONS)
CRICOS CODE: 066659M
The Intermediate Cuisine (Certificate II) program introduces
students to classic French regional dishes through which they
will apply the techniques introduced in the Basic level program.
Through practice and repetition, students begin to perform
tasks more easily and instinctively.
Intermediate Cuisine emphasises the importance of mise
en place: understanding, organisation and production.
Demonstrations highlight various kinds of presentations
from platter to plate.
Prerequisite: Basic Cuisine
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 appetizers
• Vegetables, eggs and farinaceous cooking techniques and menu items
• French Pastries and cakes
• Prepare and cook simple hot and cold desserts
• Career preparation and workplace communication
Australian qualification units of competency:
SITHCCC008A Prepare stock, sauces and soups
SITHCCC006A Prepare appetisers and salads
SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC013A Prepare hot and cold desserts
SITHCCC014A Prepare pastry, cakes and yeast goods
SITXFSA001A Implement food safety procedures
Le Cordon Bleu Superior Cuisine
COURSE CODE: SIT30807
CERTIFICATE III IN HOSPITALITY (COMMERCIAL COOKERY)
CRICOS CODE: 066660G
In the Superior Cuisine (Certificate III) program, which
culminates in Le Diplôme de Cuisine Le Cordon Bleu (Cuisine
Diploma), students learn about the current evolution of French
cuisine. Full menus, demonstrated by the chefs, are inspired
by trends from today’s top kitchens. Some recipes are original;
others are contemporary interpretations of the classics.
The ingredients are richer and more refined: exposing the students
to working with such items as foie gras, truffles and lobster.
Now well-versed in French culinary skills, students are
encouraged in Superior Cuisine to be more creative in both
taste and presentation.
Prerequisite: Intermediate Cuisine
FRENCH STUDY MODULES
Develop a creative approach in the preparation and service of
French classical and contemporary cuisine as served on today’s
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, allergies and cultural requirements
• Seasonal and market influences in cuisine
• Classical and contemporary menus
• Modern approach to plate design and presentation
to restaurant standards
• Organize 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 qualification units of competency:

SITHCCC010A Select, prepare and cook poultry

“
SITHFAB009A Provide responsible service of alcohol
Studying at Le Cordon Bleu is SITHCCC012A Select, prepare and cook meat
to cook and mix traditional and SITHCCC011A Select, prepare and cook seafood
modern recipes to experience SITHCCC021A Handle and serve cheese
the best in the world. It’s creating,
it’s knowing and it makes *SITHCCC027A Prepare, cook and serve food for food service
"art de la cuisine" accessible SITHCCC016A Develop cost-effective menus
to everyone. The modern SITHCCC029A Prepare foods according to dietary and cultural
infrastructure of Le Cordon Bleu needs
and being taught by some of SITXCCS002A Provide quality customer service
the best chefs in the world, just
SITXCOM003A Deal with conflict situations
reaffirm the status of the best
cooking school in the world. HLTFA301B Apply first aid
SITXHRM001A Coach others in job skills
Barbara Akemi Kestring, Brazil
SITHCCC028A Prepare, cook and serve food for menus
Studying Intermediate Cuisine
Industry Placement – 6 months

*Students gain valuable experience preparing and serving members

of the dining public attending the onsite Ambassador Restaurant.
Le Cordon Bleu
Diplôme de Pâtisserie

This is a vigorous and exciting course allowing students
to master the techniques of classic Pâtisserie while being
introduced to all aspects of the kitchen.
The student progressively learns to prepare a wide selection
of cakes served in restaurants, Pâtisserie shops and tearooms
– through to classic and contemporary French desserts,
advanced techniques in chocolate and sugarwork.
Le Cordon Bleu Basic Pâtisserie
COURSE CODE: SIT10307
CERTIFICATE I IN HOSPITALITY (KITCHEN OPERATIONS)
CRICOS CODE: 066658A
The main ingredients in French Pâtisserie are flour, butter, eggs
and ‘savoir-faire!’ By learning their various combinations, properties
and applications, you will learn how to make various types
of Pâtisserie like pâte sablée, pâte feuilletée and choux pastry.
Basic Pâtisserie (Certificate I) is designed to give students
a strong basic foundation from which to build their skills and
knowledge within the hospitality industry. This exciting course
introduces the various combinations, properties and
applications of Pâtisserie as students progressively learn to
prepare a wide selection of cakes, desserts and pastries. The
demonstrations and practical sessions will lead you through
step-by-step.

FRENCH STUDY MODULES

Introduction to classic cooking techniques as applied
to Pâtisserie:
• 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 organization 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’s
• Introduction to desserts
• French Pâtisserie – introduction to a variety of cakes and pastries
• Basic dough’s and fillings – short pastry, choux pastry, puff pastry;
various creams

Australian qualification units of competency:

SITHCCC001A Organise and prepare food
SITHCCC002A Present food
SITHCCC005A Use basic methods of cookery
SITHCCC004A Clean and maintain kitchen premises
SITHCCC003A Receive and store kitchen supplies
SITXOHS002A Follow workplace hygiene procedures
SITXOHS001A Follow health, safety and security procedures
SITXCOM001A Work with colleagues and customers
SITXCOM002A Work in a socially diverse environment

PÂTISSERIE – 3 Months Study Basic Pâtisserie

Intermediate
Pâtisserie
PÂTISSERIE – 3 Months Study

PÂTISSERIE – 3 Months Study Superior Certificate IV Advance

Pâtisserie in Pâtisserie Diploma in
PÂTISSERIE – 6 Months Industry Placement Hospitality

PÂTISSERIE – 6 Months Study

PÂTISSERIE – 6 Months Study

SITHIND001A Develop and update hospitality industry knowledge
Le Cordon Bleu Intermediate Pâtisserie
COURSE CODE: SIT20307
CERTIFICATE II IN HOSPITALITY (KITCHEN OPERATIONS)
CRICOS CODE: 066659M
Like the Intermediate Cuisine program, Intermediate Pâtisserie
is based on practice and repetition. As students begin to
master important techniques, such as making a sponge cake
or a Bavarian Cream cake, their proficiency will allow them to
focus on the decoration and presentation of their cakes.
Students will also be introduced to the basics of chocolate
making,
such as tempering and dipping, using caramel and nougatine,
and preparing restaurant-style desserts.
As well, students are assisted by the chefs to develop artistic
skills necessary to prepare and decorate a variety of French
desserts and pastries.
Le Cordon Bleu Superior Pâtisserie
COURSE CODE: SIT31107
CERTIFICATE III IN HOSPITALITY (PÂTISSERIE)
CRICOS CODE: 066662E
The Superior Pâtisserie program culminates in Le Diplôme
de Pâtisserie Le Cordon Bleu. It combines all the knowledge,
techniques and artistic skills of the Basic and Intermediate
levels, and encourages students to personalise their work.
Demonstrations, practical sessions and workshops help
students gain a thorough understanding of the principles
involved in each of these components with a strong focus
on developing advanced levels of artistic and creative work.
Prerequisite: Intermediate Pâtisserie
FRENCH STUDY MODULES

Prerequisite: Basic Pâtisserie This will be reflected in the superior level of Pâtisserie
items produced, including:
• Variety of classic pastries and cakes
FRENCH STUDY MODULES
• Sweet yeast products
The focus will be refining and developing those skills • Advanced gateaux and tortes
previously learned. • Desserts for dietary requirements
• Artistic and decorative skills • Boulangerie – bread products – advanced
• Afternoon Tea menus
• Ice cream and sorbet
• Preparation and service of espresso coffee
• Introduction to bread making
• Application of menu presentation
• Mastering Bavarian creams and mousses
• Modern approach to plate design and presentation
• Classical and contemporary desserts to restaurant standards
• Classical and contemporary presentations • Presentation and service requirements of the finished menu
• Variations on restaurant hot and cold plated desserts • Organize and prepare mise en place for a restaurant situation in a team
• French Pastries and cakes • Teamwork
• Career preparation and workplace communications • Career preparation and workplace communications
• Petit four classic and contemporary chocolate box
• Presentation of petit fours
Australian qualification units of competency:
SITHCCC013A Prepare hot and cold desserts
Australian qualification units of competency:
SITHCCC014A Prepare pastry, cakes and yeast goods
SITHPAT004A Prepare bakery products for Pâtisseries
SITXFSA001A Implement food safety procedures
SITHPAT001A Prepare and produce pastries
SITHPAT006A Present desserts
SITHPAT002A Prepare and produce cakes
SITXCOM003A Deal with conflict
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

“ Justin says he has learned so much from the Le Cordon

Bleu Sydney pâtisserie chefs, all of whom he says are
wonderful role models and teachers.
Chia-Hao Yu (Justin), Taiwan
Studying Superior Patisserie
Le Cordon Bleu
Professional Culinary Management Program

The focus of the Professional Culinary Management Program

is specifically geared to the international culinary industry.
This innovative Le Cordon Bleu two-years-and-three-months
program offers comprehensive training in either cuisine
or pâtisserie.

The Professional Culinary Management Program builds

on successful completion of the Le Cordon Bleu Diplôme
Program / Certificate III in Hospitality (Commercial Cookery)
or Certificate III in Hospitality (Pâtisserie).

Le Cordon Bleu Stage 1: Cuisine

Diplôme Avancé de Gestion Culinaire
COURSE CODE: SIT60307
ADVANCED DIPLOMA OF HOSPITALITY
CRICOS CODE 066664C
This course provides a learning pathway for formally qualified
chefs to acquire the fundamentals of restaurant operations
from the menu compilation perspective to supervisory or team
leadership role in a catering enterprise Le Cordon Bleu offers
this prestigious course in Cuisine and Pâtisserie.
CERTIFICATE IV IN HOSPITALITY (COMMERCIAL COOKERY)
COURSE CODE: SIT40407
FRENCH STUDY MODULES
• Product origins; influences and regional cuisines
• Classical French and contemporary cuisines
• Classical French and contemporary patés and terrines,
and buffet items
• Mastery of intricate French techniques and methods
• Mastery of decoration and presentation
• Seasonal and market influences in cuisine
• Managerial Finance 1
• Restaurant Systems Management 1
• Restaurant Operations and Law 1

Australian qualification units of competency:

SITHCCC015A Plan and prepare foods for buffets
SITHCCC024A Select, prepare and serve specialised cuisines
SITHCCC040A Design menus for 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
SITXOHS004A 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
Stage 1: Pâtisserie Stage 2: Cuisine and Patisserie
CERTIFICATE IV IN HOSPITALITY (PÂTISSERIE) ADVANCED DIPLOMA OF HOSPITALITY
COURSE CODE: SIT40707 COURSE CODE: SIT60307
This intensive program is suited to those seeking to further
FRENCH STUDY MODULES advance their career in professional culinary management,
• Caramel and nougatine and ultimately perform in executive culinary positions.
• Advanced chocolate: hand tempering, dipping and moulding
• Petits fours and Marzipan – shaping, modeling and finishing FRENCH STUDY MODULES
• Chocolate work – advanced techniques and showpieces • Managerial Finance 2
• Mastery of decoration and presentation • Restaurant Systems Management 2
• Sugar work – techniques; cooking, colouring, pulling, • Restaurant Operations and Law 2
blowing and display showpieces
• Human Resources Management for a Restaurant Business
• Managerial Finance 1
• Marketing for Restaurant Managers
• Restaurant Systems Management 1
• Restaurant Business planning
• Restaurant Operations and Law 1

Australian qualification units of competency:

Australian qualification units of competency:
SITXOHS005A Establish and maintain an OHS system
SITHCCC022A Prepare chocolate and chocolate confectionary
SITXHRM002A Recruit, select and induct staff
SITHPAT008A Prepare and model marzipan
SITXHRM003A Roster staff
SITHPAT010A Prepare and display sugar work
SITXMGT002A Develop and implement operational plans
SITHPAT011A Plan, prepare and display sweet buffet showpieces
SITXFIN005A Prepare and monitor budgets
SITHPAT012A Plan pâtisserie operations
SITXGLC001A Develop and update legal knowledge
SITHCCC026A Establish and maintain quality control of food
required for business compliance
SITXINV002A Control and order stock
SITXMGT006A Establish and conduct business relationships
SITXFSA002A Develop and implement a food safety program
SITXHRM007A Manage workplace diversity
SITHCCC025A Monitor catering revenue and costs
SITXHRM006A Monitor staff performance
SITXMGT001A Monitor work operations
SITXCCS003A Manage quality customer service
SITXOHS004A Implement and monitor workplace health,
SITXFIN007A Manage physical assets
safety and security practices
SITXFIN008A Manage financial operations
SITXHRM005A Lead and manage people
SITXMGT004A Develop and implement a business plan
SITXFIN003A Interpret financial information
SITXMPR005A Develop and manage marketing strategies
SITXFIN004A Manage finances within a budget
SITXINV001A Receive and store stock
SITXCCC002A Provide quality customer service
SITXMPR005A Develop and manage marketing strategies
SITHCCC016A Develop cost effective menus
Le Cordon Bleu International
Gourmet / Specialised Programs

Beyond our Classic Cycle Program, Le Cordon Bleu also of your tools to the final presentation on the plate.
offers courses for those with limited timetables. Each of our
international schools offers a menu of options that can appeal CATERING
to professionals and enthusiasts of all levels and interests. Designed for the professional and enthusiast alike, this
program introduces participants to the practical and culinary
Whether you are an advanced gourmand, an experienced
aspects of catering focusing specifically on buffet preparation.
professional or a passionate beginner, Le Cordon Bleu
This intensive course consists of demonstration and practical
has something to suit you.
classes, workshops as well as special presentations on
decoration and service. The course concludes with the actual
EVENING DEMONSTRATIONS
presentation of a full buffet for friends and families as well
Conclude a busy day by attending a demonstration given
as VIP guests from the industry. The length of the course
by one of our Master chefs. Relax with the smells and sounds
will vary from location to location.
of a full menu being prepared and make your way home with
the taste still on your palate and the recipes in your hands
MARRIAGE OF WINE AND FOOD
to recreate at your leisure for friends and family.
This very practical investigation of a complex subject is designed
to help participants understand the process of choosing
WORKSHOPS
appropriate wines for their personal or professional purposes.
These hands-on classes take you directly into one of our
Pairing wine and food successfully requires knowledge of
specially equipped kitchens where participants work step
both subjects, as well as awareness of the impact on pairing
by step with one of our master chefs. Subjects covered in
of flavours, textures, tastes and temperature.
workshops will vary from school to school but may include:
Viennoiseries, Chocolates, Tartes, Foie Gras, Vegetarian,
Sauces and Bread baking. Experience our time-tested
teaching methodology through demonstration followed by
hands-on practical. Start the day by watching one of Master
Chefs prepare a full menu or a selection of pastries.
Afterwards,
you will prepare one of the recipes under the supervision
of the chef. All ingredients and equipment are provided and
you are free to take home your day’s work to share with friends
and family.

MARKET TOUR AND DEMONSTRATION

Visit a local market with one of our chefs and learn about the
changing produce of the seasons. You will discover the secrets
of selecting the highest quality fruits and vegetables, as well
as learning the best ways to take advantage of their flavours
in your kitchen. The tour will be followed by a demonstration
by the chef using fresh seasonal ingredients from the market.

TRADITIONAL BREAD BAKING AND VIENNOISERIE

Learn the secrets of crusty baguettes and rich sweet breads!
The course immerses you in the warm, floury world of the
baker. Learn the techniques and traditional processes
for making fresh breads and rolls found in typical French
boulangeries. The chef will show you the proper use of fresh
yeast, the different types and qualities of flour and the various CORDON VERT: VEGETARIAN CUISINE
stages of bread-making. Finish the day by sampling your A series of demonstrations and hands on practical sessions
day’s work fresh from the oven! with a Le Cordon Bleu Chef using a variety of quality ingredients
showcasing the innovative use of vegetable cuisine within
FRENCH REGIONAL COOKING a contemporary menu.
Explore the rich traditions of the different regions of France Watch a Master Le Cordon Bleu Chef prepare a series
from the comfort of our specially equipped demonstration of innovative vegetarian dishes using both traditional and
rooms. Each day commences with the demonstration of a contemporary techniques. Then join our Chef in the kitchen
menu featuring traditional dishes from different regions of in a hands on session preparing a series of vegetarian dishes
France such as Provence, Alsace, Burgundy and Normandy. and accompaniments.
After a tasting and discussion, participants will join the
chef in one of our kitchens to prepare one of the dishes
themselves! The chef will guide you from the proper use
Le Cordon Bleu International
Gourmet / Specialised Programs

BEYOND THE CLASS ROOM CULINARY PRODUCTS

Le Cordon Bleu also offers an exciting range of courses Le Cordon Bleu also offers an array of products that include
designed for the amateur culinary enthusiast, you will be sure culinary tools and accessories, uniforms, videos and tableware.
to find something that entertains your taste buds! Our products have received recognition and awards for their
excellence such as from the National Association of the Specialty
Culinary Cuisine classes include, Thai; North African, Middle
Foods Trade (USA).
Eastern, Italian, European, Indian and South American as well as:
• Fish & Shellfish Cookery BLENDING RESOURCES
• Poultry & Feathered Game Now in its second century of culinary excellence, Le Cordon
• Aesthetics of Food & Wine Bleu has become an active and vital member of the international
• Food & Wine Philosophy business and culinary communities. We are continuing to
• Barista diversify our products and services with an emphasis on
• Innovative Desserts innovation in culinary education and training – worldwide!
• Decorative Chocolate work
We are proud to have privileged relationships with several
TEMPTING PUBLICATIONS distinguished partners. Le Cordon Bleu has partnered with
Le Cordon Bleu has collaborated to produce a number of Wüsthof“, the premier knife manufacturer, to bring to you
acclaimed publications that have been recognised worldwide with a line of innovatively designed knives with the Wüsthof“
stamp of excellence.
editions in over 17 languages. These include LE CORDON BLEU
Cuisine Foundations, LE CORDON BLEU At Home, LE CORDON
DELECTABLE PROMOTIONS
BLEU Complete Cooking Techniques, LE CORDON BLEU Complete
Le Cordon Bleu is involved in well over 30 culinary festivals
Dessert Techniques, LE CORDON BLEU Kitchen Essentials,
and promotions worldwide each year. We collaborate with
LE CORDON BLEU Wine Essentials, as well as the multi-volume
various professional organisations such as ICCA/IMEX, NAFST,
LE CORDON BLEU Home
the International Association of Culinary Professionals, the
Collection Series. Most notably,
Canadian Federation of Chefs and Cooks and the Confrérie
Le Cordon Bleu produced a de la Chaîne des Rôtisseurs, to advance our mutual goal of
cookbook in Braille, Cuisineran promoting excellence in the culinary and hospitality industries.
sans voir avec LE CORDON
BLEU in association with the Visit the Le Cordon Bleu International website
Valentin Haüy Association in for gourmet courses timetable – www.cordonbleu.edu
France and Le Bon Mangeur
in association with the French
Heart Association.
 ENGLISH LANGUAGE PROVIDERS
English Language Providers
and Foundation Programs

ENGLISH LANGUAGE PROVIDERS, ADELAIDE Kaplan – City

CELUSA/SAIBT 98–104 Goulburn St, Sydney, NSW, 2000
Centre for English Language at the University of South Australia Phone: 02 8268 4900
Room B5–01, City East Campus Fax: 02 9283 9055
North Tce, Adelaide, 500 reception.sydney@kaplan.com
Phone: 08 8302 1555 http://www.kaplaninternational.com
Fax: 08 8302 1557
Kaplan – Manly
celusaadmissions@unisa.edu.au
22 Darley Rd, Manly, NSW, 2095
http://www.unisa.edu.au/celusa
Phone: 02 9976 2422
ELSA Fax: 02 9976 2433
English Language School of Australia reception.manly@kaplan.com
42 Angas St, Adelaide, SA 500 http://www.kaplaninternational.com
Phone: 08 8217 3251
SELC
Fax: 08 8232 7432
Sydney English Language Centre
registrar@elsa.sa.edu.au
19–23 Hollywood Ave, Bondi Junction, Sydney, NSW, 2022
www.elsa.sa.edu.au
Phone: 02 8305 5600
Eynesbury College Fax: 02 9389 6977
16–20 Coglin St, Adelaide, SA, 500 info@selc.com.au
Phone: 08 8216 9000 http://selc.com.au
Fax: 08 8216 9099
Universal English College
eynesbury@navitasworld.com
Level 12, 222 Pitt St, Sydney, NSW, 2000
http://www.eynesburyinternational.sa.edu.au
Phone: 02 9283 1088
SACE Fax: 02 9283 1760
South Australian College of English enquiries@uec.edu.au
Level 1, 47 Waymouth St, Adelaide, SA 500 http://www.uec.edu.au
Phone: 08 8410 5222
Fax: 08 8410 5661 ENGLISH LANGUAGE PROVIDERS, OTHER
registrar@sacecoll.sa.edu.au Kaplan
http://southaustralia.collegeofenglish.com.au Level 1, 379 Queen St, Brisbane, QLD, 4000
Phone: 07 3220 1011
FOUNDATION PROGRAMS, ADELAIDE Fax: 07 3220 1113
EIBT reception.brisbane@kaplan.com
Eynesbury Institute of Business & Technology http://www.kaplaninternational.com
16–20 Coglin St, Adelaide, SA 5000
Kaplan
Phone: 08 8216 9000
130 McLeod St, Cairns, QLD, 4870
Fax: 08 8216 9099
Phone: 07 4031 3466
eynesbury@navitasworld.com
Fax: 07 4031 3464
http://www.eibt.sa.edu.au
reception.cairns@kaplan.com
SAIBT http://www.kaplaninternational.com
South Australian Institute of Business and Technology
Kaplan
Room B5–01, City East Campus, SA 5000
1325 Hay St, West Perth, WA, 6005
North Tce, Adelaide
Phone: 08 9322 4136
Phone: 08 8302 1555
Fax: 08 9481 7838
Fax: 08 8302 1557
reception.perth@kaplan.com
saibt@navitas.com
http://www.kaplaninternational.com
http://www.saibt.sa.edu.au
VICTORIA UNIVERSITY PROGRAM
ENGLISH LANGUAGE PROVIDERS, SYDNEY
English Language Institute
Embassy CES
Victoria University
61–65 Oxford St, Darlinghurst, Sydney, NSW, 2000
Phone: 03 9919 1175
Phone: 02 9291 9375
eli@vu.edu.au
Fax: 02 9267 0531
http://www.vu.edu.au/international-students/english-language-
enquiry@sga.edu.au
studies
http://www.embassyces.com
Note: Students who wish to study the program we run with
Victoria University must study at English Language Institute.
COUNTRY BACHELOR MIHM MBA CULINARY ARTS

All At least 18 years of age, completion
of high school; satisfactory completion
of year 12 secondary schooling or the
equivalent; English proficiency IELTS
6.0 with no band score lower than 5.5
• Bachelor Degree or 4 years relevant
business or hospitality experience
and expertise at management level.
• English language proficiency
to international standard 6.5
Academic IELTS, with no band
score less than 6
• A related undergraduate degree from
a Le Cordon Bleu program, plus one year
of relevant hospitality industry experience
in a supervisory role, can apply to enroll
directly into the Le Cordon Bleu MBA, or
• An undergraduate degree plus two years
of supervisory work experience, can apply
to enroll in the Le Cordon Bleu MBA, or
• English proficiency of Academic IELTS 6.5,
with no band score of less than 6
School leaver – Satisfactory completion of year
11 is required or equivalent interstate/overseas
secondary education.
Age – Applicants must be 18 years of age
by the time the course commences.
International entry – Overseas students are
required to have achieved a minimum level of
English proficiency of IELTS (Intensive English
Language Testing System) 5.5 with no Band
Score below 5

Subcontinent At least 18 years of age, completion of high school, same as above same as above Completion of high school certificate
and Middle East IELTS 6.0 with no band less than 5.5

Korea Successful completion of the first year same as above same as above High school graduation certificate
of a bachelor degree at university

New Zealand Successful completion of NCEA Level 3 same as above same as above successful completion of NCEA Level 2

Singapore Successful Completion of GCE A Levels same as above same as above Successful Completion of GCE O Levels
or International Baccalaureate

Indonesia Successful completion of SMU 3 same as above same as above Successful completion of SMU 2

Thailand Successful completion of matayom 6 same as above same as above Successful completion of matayom 6

Vietnam Successful completion of year 12 same as above same as above Successful completion of year 12

Cambodia Successful completion of year 13 same as above same as above Successful completion of year 13

Malaysia “A” levels or STPM or Foundation same as above same as above Form 5 – “O” Levels or SPM

Japan Japanese High School graduate certificate (min 75%GPA) same as above same as above Japanese High School graduate certificate

Phillipines Second year college or international same as above same as above First year College
school IB or Foundation

Brunei “A” levels or STPM or Foundation same as above same as above Form 5 – “O” Levels or SPM

China Successful completion of Senior Middle 3 same as above same as above Successful completion of Senior Middle 2

Hong Kong Successful completion of Form 7 (HKALE) same as above same as above Successful completion of Form 5 (HKCEE)

Taiwan Successful completion of Senior High School Year 3 same as above same as above Successful completion of Senior High School Year 2

Macau Successful completion of Form 7 (HKALE) same as above same as above Successful completion of Form 5 (HKCEE)
or Senior Middle 3 or Senior Middle 2

Brasil Successful completion of High School same as above same as above Successful completion of High School

USA Successful completion of High School same as above same as above Successful completion of High School
 LIVING IN ADELAIDE, SYDNEY & MELBOURNE
Living and Studying in
Adelaide, South Australia

Adelaide is an ideal city in which to study the art of hospitality. ACCOMMODATION

It enjoys a national reputation for its State’s fine wines and celebrates There is no residential arrangement for Adelaide’s bachelor and master
a strong food culture, reflecting many of the world’s great cuisines. degree programs; however, there are many choices of places to stay.
South Australia has a Mediterranean climate with cool, wet
winters: 10˚C to 15˚C, and warm, dry summers: 25˚C to 35˚C. Student Accommodation
The warmer months – from about September through to April – Adelaide offers serviced student accommodation which
allow an easy lifestyle among friendly people. can provide a secure safe and friendly environment.
The city is affordable, convenient, clean and green, with a slower In most student accommodations places the following
pace than Australia’s other larger capitals, which makes it easier facilities are provided:
and safer to get around. • Self-contained apartments
• Share or single apartments
ADELAIDE – THE CITY • Internet or wireless facilities
Adelaide is a small city surrounded by park lands, one of the few • 24 hour security
in the world that can truly be described as a ‘city within a park’.
• Kitchens
Its cinemas, theatres, art, music and food reflect the multicultural
• Laundry facilities
mix of people living here – from every corner of the globe.
• Transport information to help you settle in to Adelaide
ADELAIDE – AND SURROUNDS • Games room
The city is sited on the banks of the River Torrens, which flows west • Student common room
across the Adelaide Plains to the sea. One of Adelaide’s great features • Outdoor area
is its long coastline with clean sandy beaches only 30 minutes from Information and bookings for the following Student
the city centre. Ideal for swimming and sailing – or just enjoying
Accommodation properties can be found on our website:
a day in the sun.
• Student Living Australia • Regency International House
TRAVEL FROM THE AIRPORT • UniLodge @ Metro Adelaide • Unihouse Rundle Mall
Adelaide Airport is eight kilometres from the centre of the city, • UV Apartments • Adelaide Regent Apartments
a 15-minute drive. It services regional, domestic and international • Bradford Lodge • Elm Tree Lodge
travellers in one building. • Highgate Lodge • Lincoln College

Taxis, shuttle buses, chauffeur driven cars and limousines all Homestay
provide a service to and from the Adelaide Airport. Some people Homestay can provide you with an opportunity to live with an
may like to book a shuttle bus or a taxi, however you may prefer Australian family. It’s an excellent way be introduced to Australian
to be picked up by a limousine. You can view the options available, culture and an ideal opportunity to speak English in everyday situations
make enquiries and bookings under “Airport Pick-up” on the to develop your language skills faster. Most host families live within
Accommodations link our website. 20 minutes' public transport travelling time to the city or college.
Accommodation costs about AUD$250 to AUD$280 per week for
15 minutes from CBD
full board (furnished room). Breakfast and dinner are provided
seven days a week, but lunch is only provided on Saturdays and
Le Cordon Bleu Sundays. Some host families also provide airport pick-up.
Grange Many international students find that the best accommodation
on arrival in Australia is a 4 week stay with a Homestay provider.
Henley Beach
CELUSA & SAIBT During this period students can look for more permanent rental
UniSA
University of Adelaide accommodation. Some students choose to use Homestay on a long
term basis however there is no obligation for a student to stay
West Beach Adelaide ADELAIDE on past the 4 weeks.
Airport CBD
Homestay facilities include:
• Bedroom with wardrobe, desk and bed.
• Negotiated use of kitchen facilities.
• Shared use of bathroom, laundry.
• Negotiated use of telecommunications.
SYDNEY
ADELAIDE
You can find a host family via the Australian Homestay
Network website. Visit:www.homestaynetwork.org

Boarding Houses/Hostels
These are a cheaper and more budget style accommodation.
It is suggested that students use this accommodation only on
a short-term basis until something more permanent is found.
Information and bookings for the following accommodation
properties can be found on our website:
• Backpack Oz and The Guest House
• Hostel 109
• RAH Residential Wing
Living and Studying in
Adelaide, South Australia
Private Accommodation
Houses, Apartments and Townhouses
Other choices include renting a house or unit or flat. Costs vary
depending on size, quality and proximity to the city. Renting usually
requires that you sign a six or twelve-month contract and you
will usually be required to pay one month’s rent in advance
as well as pay a refundable deposit (a bond).
One of the common websites listing rental properties is
www.realestate.com.au.
It may be challenging to secure an independent rental property
before arriving in Adelaide. We advise that if students want to rent
a flat or rooms to wait until they get to Adelaide before committing
to a rental property.
WHICH CAMPUS?
Many international students like to live in or near the city centre
because of its free city transport, central food market, Chinatown,
cinemas and shopping malls. However, the Regency Campus is
only 30 minutes from the city, using public transport.
Students whose studies are based in the city include those enrolled
for Le Cordon Bleu’s English Language, Foundation, Stage 5 Bachelor
of Business, and Masters programs.
Their campus is at either the University of Adelaide or the
University of South Australia’s City West or City East sites.
All other Le Cordon Bleu programs (and stages) are offered
at the Regency Park campus only 30 minutes from the city,
using public transport.
OVERSEAS STUDENT HEALTH COVER
All international students are required to pay for health insurance
during their stay in Australia. The Overseas Student Health Cover
(OSHC) plan assists in the payment of any medical and hospital care
from the date of arrival until the end of the stay as a student in
Australia.
OSHC pays 85 per cent of the fee for each consultation with a medical
practitioner (including specialists), or X-rays and pathology services.
The following costs for 2011 are provided as a general guide:
• Per Student A$315.00 per year approx.
• Per Family A$748.00 per year approx.
STUDENT SUPPORT SERVICES
The Le Cordon Bleu Student Services and Admissions units
are responsible for ensuring the provision of the highest level
of personalised service and coordinates enquiries, admissions,
enrolments, orientation and alumni activities.
Le Cordon Bleu’s services include:
• Information about student visas and accommodation.
• An Orientation Program – a comprehensive induction program
providing information on banking, medical, shopping, transport,
cultural adjustment and campus tours; meeting with other
international students; and familiarisation with the course.
• Information about Overseas Student Health Cover.
• Assistance about English language tuition.
• Assistance in obtaining an employment placement.
Campus Support Services
To enrich your time with Le Cordon Bleu, and to support your
success in study, each of our educational partners provides
excellent amenities and support services.
They include:
• Academic and personal counselling.
• Learning support – language programs for people
for whom English is a second language.
• Accommodation assistance.
There is also a Learning Resource Centre, an extensive library with
database research facilities; a bookshop (at the University of SA
campus); a career adviser; and a Health Care Centre, with doctors
on campus (Regency Park campus only).
Other features include:
• Student clubs and a Student Association.
• A cafeteria.
• Electronic banking facilities (ATM).
• Disability support.
BANKING
Banking hours are generally 9.30am to 4pm, Monday to Thursday,
and 9.30am to 5pm Friday. Some banks offer extended hours and
some are open on Saturday mornings. Travellers’ cheques are
widely accepted, as are major credit cards VISA, Mastercard and
(to a lesser extent) AMEX and Diners Card. Most banks will change
foreign currency to Australian dollars.
COST OF LIVING
Adelaide is an affordable city to live in compared to most other
Australian cities. For a single student in shared rental
accommodation, the following guide shows the average basic
weekly living costs but does not include additional textbooks.
Rent A$100.00
Bills (Electricity, gas etc) A$28.00
Food A$87.00
Transport A$15.00
Clothes, entertainment A$40.00
Phone calls, postage A$25.00
Unexpected costs A$20.00
Total A$290.00
(Approximately $AUD15,000 per year)
WORKING IN AUSTRALIA
Under current visa regulations, students residing temporarily in
Australia under a student visa are permitted to work up to 20 hours
per week. For information please visit www.immi.gov.au/students.
FUN ACTIVITIES
To help make your stay in Adelaide a memorable one, Le Cordon
Bleu offers new students a range of activities, including:
• An orientation bus tour of the picturesque Adelaide Hills,
including lunch.
• A course commencement ceremony which includes
a formal ceremony, drinks and canapés.
• Participation in student representative meetings.
• Movie nights, a farm visit to see Australian animals,
go-karting, ten-pin bowling, group dinners and a sports night.
At the completion of your Adelaide studies, you’ll be invited to
participate in a black-tie graduation ceremony dinner and formal
ceremony.
Living and Studying in
Sydney, New South Wales

Sydney, known as the 'Harbour City', is built beside one of the TRAVEL FROM THE AIRPORT
most beautiful natural waterways in the world. It's often referred Taxis can take you quickly and safely directly to your
to as Australia's international gateway. Recognised as a global accommodation. Alternatively, there are buses and trains
city with a world class restaurant scene it's also one of the most travelling regularly to the city.
multicultural cities, reflecting its role as a major destination
for immigrants to Australia. STUDENT SERVICES
Student services include an orientation program, accommodation
If you wish to master the culinary arts or study a Bachelor
information, and assistance with transport, legal and visa issues.
of Business in International Restaurant Management and work
The Student Services Office is the first contact point for students
in world's best pâtisseries and restaurants, this is an ideal city
on campus and can assist with counselling, medical and emergency
in which to study.
services. The Student Service Staff maintain student’s record
CITY OF LANDMARKS of attendance and academic records.
Sydney is notable for its beaches and twin landmarks – the Sydney
Opera House and the Harbour Bridge. The metropolitan area is TRANSPORT
surrounded by national parks, and the harbour features many bays Sydney has a population of more than four million people. However,
and inlets filled with pleasure boats and yachts. it's a remarkably easy city to move around in. An excellent train, bus
and ferry service covers all points of the greater metropolitan area.
Summer day temperatures range from 18˚C to 32˚C. Winter,
between June and August, has a day temperature range from
8˚C to 18˚C. Rainfall is usually spread evenly through the year.
30 minutes from CBD
THE LE CORDON BLEU SYDNEY INSTITUTE Le Cordon Bleu Chatswood Manly
Studies occur at the Institute, located in North Ryde, a leafy suburb
17 kilometres north of the Sydney central business district. It is part
of the region of Lower North Shore, whose main streets feature

ur
rbo
North
modern al fresco style dining with streetside cafes and restaurants

Ha
Sydney

ey
lining the footpaths.

dn
Sy
SYDNEY
CBD
Northern Sydney Institute – Ryde College
Le Cordon Bleu Sydney Institute
Building A, 250 Blaxland Road, Ryde NSW 2112 Bondi
Beach
T +61 2 8878 3100
F +61 2 8878 3199
Coogee
Email: australia@cordonbleu.edu.
Sydney
Website: www.lecordonbleu.com.au. Airport

Maroubra
Student Services enquiries: studentservicessydney@cordonbleu.edu
All admissions and course enquiries are managed through
Le Cordon Bleu's corporate office in Adelaide, South Australia.
Botany Bay
Admissions – Le Cordon Bleu, Adelaide
Days Road, Regency Park SA 5010
T +61 8 8348 3000
F +61 8 8346 3755 Australia
SYDNEY
Toll Free 1800 064 802 ADELAIDE
Living and Studying in
Sydney, New South Wales

ACCOMMODATION OVERSEAS STUDENT HEALTH COVER

The hospitality management program is non-residential. All international students are required to pay for health insurance
However, there are many accommodation options for students during their stay in Australia. The Overseas Student Health Cover
studying at Le Cordon Bleu such as International Student (OSHC) plan assists in the payment of any medical and hospital
Residences, private rental, homestay and/or share accommodation. care from the date of arrival until the end of the stay as a student
If students require assistance, please contact the Le Cordon Bleu in Australia.
Student Services Office for advice.
OSHC pays 85 per cent of the fee for each consultation with
Telephone: +61 2 8878 3100 a medical practitioner (including specialists), or X-rays and
or Student Services: studentservicessydney@cordonbleu.edu pathology services.
or www.lecordonbleu.com.au – look for the
'Accommodation in Sydney' link. COST OF LIVING
As a student you will need at least AUD$25,000 to cover basic
Homestay expenses in each year of study. However, you also should have a
Homestay can provide you with an opportunity to live with an minimum of AUD$2,500 in addition to the monthly average to cover
Australian family. It’s an excellent way to be introduced to Australian establishment expenses such as rental bond payment and basic
culture and an ideal opportunity to speak English in everyday furniture items.
situations to develop your language skills faster. Accommodation
Recreation and entertainment are matters of personal taste:
costs about AUD$150 to AUD$200 per week for full board
the amount spent depends on your interests, budget and where
(furnished room). Breakfast and dinner are provided seven days
you live. The figures given do not include the costs of large
a week, but lunch is only provided on Saturdays and Sundays.
non-essential items such as household equipment or a car.
Homestay facilities include: Rent A$150.00
• Bedroom with wardrobe, desk and bed.
Bills (Electricity, gas etc) A$50.00
• Negotiated use of kitchen facilities.
Food A$100.00
• Shared use of bathroom, laundry.
Transport A$40.00
• Negotiated use of telecommunications.
Clothes, entertainment A$60.00
You can also find and book to stay with a host family by contacting: Phone calls, postage A$40.00
Meridien Homestay Services
Unexpected costs A$40.00
Phone: 61 2 9958 6344
Total A$480.00
Email: meridien@idx.com.au
(Approximately $AUD25,028 per year)
Website: www.meridienhomestay.com
BANKING
Banking hours are generally 9.30am to 4pm, Monday to Thursday,
and 9.30am to 5pm Friday. Some banks offer extended hours and
some are open on Saturday mornings.
Travellers' cheques are widely accepted, as are major credit cards
VISA, Mastercard and (to a lesser extent) AMEX and Diners Card.
Most banks will change foreign currency to Australian dollars.

FUN ACTIVITIES
To help you feel welcome, Le Cordon Bleu offers new students
a range of activities, including:
Other private rental or hostel accommodation options
Other choices include renting a house or unit or flat, or staying • An orientation program.
in a hostel. Costs vary depending on size, quality and proximity to • Participation in student representative meetings.
the city. Renting usually requires that you sign a six or twelve At the completion of your Sydney studies, you'll be invited
month contract and you will usually be required to pay one month's to participate in a graduation ceremony.
rent in advance as well as pay a refundable deposit (a bond).
The common websites listing rental properties are
www.realestate.com.au
www.domain.com.au
It may be challenging to secure an independent rental property
before arriving in Sydney. Most people who want to rent a flat
or rooms wait until they get to Sydney before searching campus
notice boards or looking in newspaper advertisements.
The Student Services Office can provide advice and referral
assistance.
Student Services enquiries: studentservicessydney@cordonbleu.edu
Living and Studying in
Melbourne, Victoria
Melbourne is a modern multi-cultural city built around the shores
of beautiful Port Phillip Bay. With world-class facilities and
a reputation as the cultural and sporting capital of Australia,
Melbourne hosts many outstanding arts and cultural events.
Melbourne has a mild, temperate climate with four distinct
seasons which are very much part of the city’s character. Spring
through to autumn is a vibrant time for outdoor festivals, theatre
and cinemas, alfresco eating, swimming and other water sports.
Winter is the time for theatre, football, dining, conversation, open
fires and shopping for warmer clothes.
MELBOURNE – THE CITY
Home to a diverse population of 4 million people from more than
140 nations, Melbourne boasts many of Australia’s best restaurants
and cafés, and is a shopper’s paradise. In fact, Melbourne has over
3,000 restaurants with more than 70 individual styles of cuisine.
MELBOURNE – AND SURROUNDS
Melbourne is the capital of the state of Victoria, with daily flights
to major cities throughout Asia, the United States and Europe.
For the international visitor, Victoria is a delight to explore. It is the
home of heritage-listed forests, some of Australia’s top ski fields,
spectacular coastal regions, quiet country getaways and many
other attractions.
ACCOMMODATION
Students can stay either permanently or temporarily at one
of our two student accommodation residences. It is strongly
recommended that you apply in advance for rooms at these
residences. Application forms are available from the VU website
and can be faxed or emailed.
Both student residences have an extensive program of events
and activities to help you settle in Melbourne, with everything from
parties to information sessions and sporting competitions. And if
you need help you can speak with any member of the Residence
Life Team members, who are senior students trained to answer
any questions you might have and can direct you to VU services
if needed. The Student Village provides an excellent opportunity
to form friendships and offer a range of services which include
24-hour staff support, cable TV in lounges, evening security,
free parking and sporting/leisure activities.
For more information and booking enquiries, go to:
www.vu.edu.au/facilities -and-services /housing-services
Other private rental or hostel accommodation options
There are also many hotels, motels, youth hostels and backpacker
accommodations in Melbourne where you might like to stay
temporarily while looking for other accommodation.
Another option is to stay in a rented house, apartment or unit.
Rent is usually paid on a monthly basis and will vary depending
on the location, size and condition of the property. More information
on available rental properties in Melbourne can be found at:
www.realestate.com.au
www.domain.com.au
Living and Studying in
Melbourne, Victoria

OVERSEAS STUDENT HEALTH COVER Campus Support Services

Overseas Student Health Cover (OSHC) has been designed to
reduce the costs of medical and hospital care for international
students while in Australia. It ensures that you can have access
to appropriate, affordable healthcare, and is compulsory for
all international students. Exceptions apply for Norwegian and
Swedish students.
STUDENT SUPPORT SERVICES
The Le Cordon Bleu Student Services and Admissions units
are responsible for ensuring the provision of the highest level
of personalised service and coordinates enquiries, admissions,
enrolments, orientation and alumni activities.
Le Cordon Bleu’s services include:
• Information about student visas and accommodation.
• An Orientation Program – a comprehensive induction program
providing information on safety banking, shopping, transport,
cultural adjustment and campus tours; meeting with other
international students; and familiarisation with the course.
• Information about Overseas Student Health Cover.
• Assistance about English language tuition.
• Assistance in obtaining an employment placement.
To enrich your time with Le Cordon Bleu, and to support your
success in study our partner VU provides excellent amenities
and support services.
They include:
• Advice and Counselling.
• Accommodation assistance.
• Library, Computer Labs and wireless internet access
• Book Shop with online purchasing
• Student clubs and a Student Association.
• International Student Support
• Health Advisor
• A Cafeteria.
• Electronic banking facilities (ATM).
• Disability support.
BANKING
Banking hours are generally 9.30am to 4pm, Monday to Thursday,
and 9.30am to 5pm Friday. Some banks offer extended hours and
some are open on Saturday mornings. Travellers’ cheques are
widely accepted, as are major credit cards VISA, Mastercard and
(to a lesser extent) AMEX and Diners Card. Most banks will change
foreign currency to Australian dollars.

COST OF LIVING
Cost of Living Estimates Per Week
Rent / Accommodation fees A$120.00***
Food and beverages A$80.00
Public transport A$25.30**
Personal health, chemist, haircut A$15.00
Hobbies, sport, entertainment A$60.00
Mobile phone A$40.00
Unexpected costs A$40.00
Estimated annual living costs A$380.30
(Approximately $AUD19,829.00 per year)

* ESTIMATED MINIMUM ANNUAL LIVING COSTS ARE FOR

2010 ONLY. AMOUNTS ARE SUBJECT TO CHANGE IN 2011.
** Based on zone 1 monthly met ticket within Melbourne’s public
transport system.
*** Utilities (gas, electricity, phone, water) are included in this fee.

WORKING IN AUSTRALIA
Under current visa regulations, students residing temporarily
in Australia under a student visa are permitted to work up to
20 hours per week. For information visit www.immi.gov.au/students.
 INDUSTRY PLACEMENT
Industry
Placement

In most programs (Adelaide and Sydney) students CAROL WEST

undertake work experience as part of their Director Human Resources, Shangri La Marina Cairns
qualification with Le Cordon Bleu partner hospitality Our managers totally support LCB students as an integral
organisations across Australia and, in some cases part of our organisational structure, and as such, they
overseas. The work experience program is completed are absolutely dedicated to the development and success
over a 6 month period, working in world class hotels, of LCB students. Their placement experiences will
resorts, kitchens, restaurants and convention centres. be rich, varied and valuable, and they will immediately
In Adelaide students study either Professional experience the Shangri-La family sense of welcome and
Experience (Bachelor) or Hospitality Industry belonging, that all our people enjoy – the corner stone
Experience (Masters) and in Sydney, students for our genuine hospitality (which defines Shangri-La.)
undertake Industry Placement. Our placement experience is second to none... and we
look forward to continuing to offer it to LCB students
The work experience program gives students
in the future.
a broad exposure to the Hospitality Industry, often
allowing them to work in positions within the Food
CATHERINE MURDOCH
& Beverage/ Kitchens and/or Rooms Division
Manager Talent Management, InterContinental Hotels Group
departments. The work experience program allows
We are proud to play a role in the career development
students to apply the skills and knowledge acquired
and building the capabilities of the hospitality industry’s
at Le Cordon Bleu into the working environment,
future leaders.
further developing their understanding of the Hospitality
Industry. It is hoped that during the six months students
SUZY HORI
will become aware of the exciting opportunities that the
Assistant Manager – Human Resources,
Hospitality Industry has to offer as well as the many
Four Seasons Hotel Sydney
challenges faced by the industry throughout the world.
Four Seasons Hotel Sydney is proud to be associated
Also, it gives students the opportunity to travel to
with Le Cordon Bleu. At Four Seasons, we pride
a destination that they may never experience again
ourselves on our talented, service-driven, standards-
and enjoy at new life style for 6 months.
focused employees. Le Cordon Bleu understands
The exciting and challenging process is facilitated our organisation, attracts students of a caliber
by the Professional Industry Placement department. we look for, and trains them to industry standard.
Opportunities are vast, from far North Queensland
where the majestic Great Barrier Reef draws tourists BRENDAN TOOMEY
from across the globe, to the regional Australian Regional Director Human Resources,
destinations such as Uluru and Broome to cosmopolitan Hilton Hotels Australasia
city centres such as Arts Capital of Australia, Melbourne Hilton Hotels of Australia are proud supporters
or our largest and most vibrant city, Sydney while some of Le Cordon Bleu. The practical training the students
even head west to Perth, Western Australia. receive provides an excellent basis for an ongoing
career in the hospitality industry. We look forward to
The Professional Industry Placement Department continuing a long and mutually productive relationship
will work with each student individually to ensure they with the college.
get the most out of the work experience program.
The Professional Industry Placement team promote
a range of exciting opportunities and equip students
during the work experience program with a range
of tools to secure appropriate positions.
International work placement opportunities are also
available to students in Dubai, Canada, China, London,
Singapore, Thailand, USA and Scotland to name a few.
During the work experience program the students also
have the opportunity to start building their reputation
in the industry, create contacts and build their network,
learn where their strengths lie and start making
decisions about the career path they wish to take.
Le Cordon Bleu
Student and Graduate Locations

North America

Europe

Asia

Africa

South America

Australia

Placement

Graduate
Le Cordon Bleu Alumni

Le Cordon Bleu is truly an international school – whether you

are enrolling in the Le Cordon Bleu Bachelor of Business degree,
Masters program or the Culinary Arts you’ll be joining a truly global
family and an increasing network for great opportunities.
The international reputation of Le Cordon Bleu attracts students
from around Australia and countries as diverse as Korea, Taiwan,
United States, France, Ireland, UK, India, Canada, Philippines,
Japan, Indonesia, Brunei, South America, Middle East, Thailand...
Le Cordon Bleu alumni today have become chefs at prestigious
establishments, pastry shop ownders, restaurant and hotel
managers, and leaders in the world of gastronomy and hospitality.
Our growing network of alumni provides inspiration to all our
current and future students.
Le Cordon Bleu has welcomed many well-known personalities
like Julia Child, Jacques Chirac, Dustin Hoffman and his family,
Nancy Silverton, Natalie Dupree, the Bromberg Brothers, Allen
Susser, James Peterson, Lydia Shire, Giada De Laurentis, Gaston
Acurio, Ronald Regan, Larena Velazquez, Ming Tsai and Kathleen
Flinn – among others.

JULIE & JULIA

Julie Powell, a secretary approaching her thirties decided to take
a sabbatical year to make 524 recipes in 365 days from Julia Child’s
book Mastering the Art of French Cooking. Julie Powell’s culinary
Top: Meryl Streep & Nora Ephron with their Honorary Diploma
project which originally was a blog became the book Julie & Julia.
from Le Cordon Bleu.
Julie Powell presents Julia Child as a model for the new generations
of chefs and culinary amateurs. Above: Meryl Streep and Stanley Tucci with Le Cordon Bleu students.

“
Adelaide is a beautiful city and a great place to study this very
special course. With the wineries not so far away and the beach
just across from us, it’s great. As well, the college itself has really
good facilities for studying hospitality.

“ Whilst Sydney, home of the

Le Cordon Bleu Sydney Culinary
Arts School provides students
with ample work placement
opportunities in this city of some
of the worlds best kitchens.
Career
Pathway Options

As a graduate you will have earned a recognition that will differentiate

you from the rest in a demanding and ever-changing industry.

SALARIES INDICATION OTHER CAREER POSITIONS AVAILABLE: FRONT OFFICE /

(Salaries in Australian Dollars) ROOMS DIVISION
Senior Receptionist
MANAGEMENT SALES AND MARKETING
Front Office Supervisor
Sales Director
General Manager $150,000 – $250,000 Assistant Front Office Manager
Director of Sales and Marketing
Rooms Division $70,000 – $95,000
Front Office Manager
Sales and Marketing Coordinator/Administrator
Rooms Division Manager
Financial Controller $75,000 – $110,000 Sales and Marketing Manager
Executive Assistant Manager
Conference Sales Manager $60,000 – $85,000 Key Account Manager
General Manager
Group/Area Sales and Marketing Manager
Banquet Manager $42,000 – $70,000 Night Manager
Vice President/President Sales and Marketing
Human Resource Manager $57,000 – $92,000 Reservations Manager
FINANCE Front Office Manager
Front Office Manager $40,000 – $70,000
Trainee Manager
Executive Housekeeping $35,000 – $80,000
Cost Control
Catering Manager $45,000 – $65,000 BANQUETING
Accounts Receivable/Payable Clarke
Assistant Banqueting Manager
Food and Beverage Director $60,000 – $100,000 Night Auditor
Catering Manager
Assistant Food & Hotel Accountant
Public Relations & Sales Director
Beverage Manager $37,000 – $62,000 Director of Finance
Food & Beverage Manager
Restaurant Operations Manager $40,000 – $75,000
General Manager
Resident Manager
Sales & Marketing Director $62,000 – $105,000 HUMAN RESOURCE Assistant General Manager
Maitre D’Hotel $38,000 – $62,000 MANAGEMENT General Manager
Rostering Supervisor
Duty Manager $35,000 – $45,000 EVENT CO-ORDINATION
Human Resources Coordinator
Corporate Hospitality Supervisor
Recruitment Manager
CULINARY Functions Manager
Training Manager
Events Coordinator
Executive Chef $65,000 – $120,000 /$200,000 Human Resources Manager
Venue Manager
Director of Human Resources
Sous Chef $45,000 – $55,000 / $85,000 Convention and Events
RESORT MANAGEMENT Public Relations & Sales Director
Chef de Partie $35,000 – $37,000 / $45,000
Senior Receptionist Sales Manager
Junior Sous $43,000+ Front Office Supervisor General Manager
Catering Coordinator $35,000 – $38,000 / $45,000 Assistant Entertainment Director
FOOD & BEVERAGE
Executive Level $38,000 – $42,000 / $60,000 Facilities Manager
Outlet Supervisor
Resident Manager
Food Stylist $45,000 – $55,000 Sommelier
General Manager
Restaurant Manager
Assistant Food & Beverage Manager
Food & Beverage Manager
Director Food & Beverage Operations
Assistant General Manager
General Manager
SPECIALIST SECTORS
Restaurant Consultant
Food & Beverage Business Consultant
Food & Drink Importer/Exporter
Wine Specialist
Food & Wine Marketer
Research Specialist
Admission Procedures
1 APPLICATION
Application forms must be completed and submitted to Le Cordon Bleu Australia
with the following documentation:
• High School Certificate/Diploma OR equivalent qualification (certified copies only)
• Academic transcripts (certified copies only)
• Letter of Completion from Tertiary Institution/University (certified copies only)
• Subject curriculum documentation (if requesting Recognition of Prior Learning or Course Credits for subjects previously completed)
• English Language proficiency result (IELTS preferred) if English is not the students first language.
• Evidence of work experience – Evidence must be provided in the form of a letter from employer(s) stating dates of employment, positions
held, duties undertaken, and number of hours worked.
• Curriculum Vitae (Masters’ applicants only)
• Photocopy of Passport details
2 ASSESSMENT AND AVAILABILITY
Upon receipt of the completed application form and supporting documentation, Le Cordon Bleu assesses the application to determine
if all entry requirements have been met and ensures availability of places in the course(s) chosen.
3 LETTER OF OFFER (LOO)
If the application is successful, Le Cordon Bleu issues a “Letter of Offer” for a place in the nominated course. The initial policy regarding
“Recognition of Prior Learning” and Course Credits is also stated in the “Letter of Offer”.
The “Letter of Offer” pack emailed to each applicant or education agent includes:
• Acceptance of Offer Form
• LCBA Fees, Refunds & Conditions Policy – please read carefully.
• Partner Information (packaged offers only)
• Course, Fee and initial payment details
• Admissions Acceptance Procedure
• Recognition of Prior Learning and Course Credit policy, plus application form (if applicable)
• Tool Kit Content details (Culinary students only)
4 PRIOR TO ACCEPTANCE
Overseas students from Country level assessment areas 3 & 4 (including India and China) intending to accept the offer must, prior to
acceptance, submit to the Australian Embassy/ High Commissioner in their country the “Letter of Offer” and a completed Application
for Pre Visa Assessment Form.
For information on Visas please visit www.immi.gov.au or contact your education agent.
5 ACCEPTANCE OF OFFER & FIRST PAYMENT*
Acceptance of Offer implies total acceptance of LCBA Fees, Refunds and Conditions policy.
To accept the offer all students must complete the Acceptance of Offer Form and return it to LCBA. Payment of first semester tuition fees,
compulsory Overseas Student Health Cover and AUD$250 Administration Fee, per Letter of Offer, must be paid now (proof of payment to
accompany the Acceptance of Offer).
6 COE & ECOE
After receipt of Acceptance of Offer and related fees, Le Cordon Bleu Australia issues a Confirmation of Enrolment Pack (COE) including
electronic Confirmation of Enrolment (eCOE) certificate.
7 APPLICATIONS FOR VISA
Overseas students must submit the eCOE certificate to the Australian Embassy/High Commission in their country, accompanied by an
Application Form for a temporary student visa – form 157A. Information on Australian student visas and application forms can be obtained
from the following website: www.immi.gov.au
8 TRAVEL ARRANGEMENT
After obtaining their Australian Student Visa, students may book and pay for flights to Australia. Students should arrange to arrive in Australia
at least 2 days before program commencement.
*PAYMENT DETAILS – IMPORTANT
Quote Student ID
When paying by telegraphic or electronic funds transfer (EFT), please inform bank staff to enter, as a quoted reference, your Student ID number
(located at top of LOO). This enables LCBA to speedily verify your payment and issue a respective COE pack.

Copy Bank Receipt

When making any deposit into the Le Cordon Bleu bank account, please fax or email a copy of the bank receipt to the LCBA office.
This aids in prompt processing of payment and respective issue of COE pack.
Fax No: 61 8 8346 3755 Email: (lholmes@cordonbleu.edu) Postal: Le Cordon Bleu, Days Road, Regency Park, South Australia, 5010, Australia

Cheques/Bank Drafts
Please make payable in Australian Dollars to: LE CORDON BLEU AUSTRALIA – ESOS TRUST ACCOUNT
and send to: Le Cordon Bleu Australia Pty Ltd., Days Road, Regency Park, South Australia, 5010, Australia

EFT & Telegraphic Transfers

Account Name: Le Cordon Bleu Australia – Esos Trust Account Swift Code: WPACAU2S
Account No: 224-645 Bank Name: Westpac Banking Corporation
Bank Address: 2 King William Street, Adelaide, South Australia, 5000 Branch No: 035–000
Credit Card payments by Visa, Mastercard & American Express are accepted. However payments by American Express will incur a 3% surcharge.

FEES, REFUNDS & CONDITIONS POLICY
International students policies and procedures
are governed under the ESOS framework –
http://aei.dest.gov.au/AEI/ESOS/QuickInfo/ESOS_
FrameWork_pdf.pdf
1) This agreement, and the availability of
complaints and appeals processes, does not
remove the right of the student to take action
under Australia’s consumer protection laws.
FEES
2) A non-refundable $250 Administration fee will
be charged when a student formally accepts an
offer from Le Cordon Bleu. The Administration
fee will be paid at the same time a student pays
their first installment of tuition fees.
3) Invoiced tuition fees must be paid to Le
Cordon Bleu Australia Pty Ltd and proof of
receipt of payment must be confirmed before
a Confirmation of Enrolment can be issued.
4) Le Cordon Bleu Australia Pty Ltd is entitled
to accept all tuition payments. However, should
the intake be unavailable to the student after
payment has been received, every reasonable
effort will be made to accommodate the student
in the next available intake.
5) New students must pay the full amount of all
invoiced tuition fees in cleared funds not less
than 8 weeks prior to the commencement of the
program. (see ww.lecordonbleu.com.au)
6) ) Re-enrolling/continuing students must pay
the full amount of all invoiced tuition fees in
cleared funds 6 weeks prior to course/subject
commencement.
7) Le Cordon Bleu Australia Pty Ltd reserves
the right to review fees at any time.
8) Any change in tuition fees will be advised
in writing to current students and applicants,
and will appear in all public, promotional and
marketing materials, at least 3 months prior to
the commencement of the study period to which
they apply.
9) The new fees will apply to all payments due
from the published effective date.
10) Tuition fees and supplementary fees will be
itemised on all invoices and in the application form.
11) Where a student is required to repeat a
course due to receiving a fail grade on the first
or second attempt, the student will be required
to re-enrol and pay the current applicable tuition
fee nominated for that course, on each
occasion.(see www.lecordonbleu.com.au)
12) Where a student is required to repeat
Professional Experience because he or she
received a fail grade on the previous attempt,
a fee of $2,400 will be charged.
13) ) Where a student receives a not-yet-
competent grade for a unit of competency, on
written request the student may be reassessed.
Each reassessment will incur a fee of $500.
(see www.lecordonbleu.com.au)
14) After issuance of an original Academic
Transcript, Statement of Attainment or
Parchment on completion of a program or part
thereof, all additional requests will incur a
charge of AUD$20 per Academic Transcript or
Statement of Attainment, and AUD$40 for each
additional Le Cordon Bleu Parchment.
15) If a Bachelor of Business student is
successful in obtaining approval for a 12 month
continuous Professional Experience, the student
must pay a 20% deposit for the following
academic semester of study, payable six (6)
weeks prior to undertaking the rescheduled
industry placement. (see
www.lecordonbleu.com.au)
16) In the case of a packaged offer of programs,
a deposit of AUD$1000 will be required for the
issuance of a COE for Bachelors and Masters
programs only.
FEE REDUCTION
17) Where course credit is granted any tuition fees
paid for that course or courses shall be deducted
from the next instalment of tuition fees.
LE CORDON BLEU AUSTRALIA PTY LTD DEFAULT
18) If a student is unable to complete a Le Cordon
Bleu Australia program due to a default by Le
Cordon Bleu Australia Pty Ltd, being the failure
to start the program on the agreed starting date,
the program ceasing after it starts and before
it is completed or because a sanction is imposed
upon. Le Cordon Bleu Australia Pty Ltd under
relevant State or Federal legislation, the student
shall be entitled to a refund or an alternative
course in accordance with the provisions of the
National Code of the Education Services for
Overseas Students (ESOS) Act. Where a refund
is required, the amount of the refund will be paid
within two weeks of the date of the default.
STUDENT DEFAULT
19) Where a student is unable to commence a Le
Cordon Bleu Australia Pty Ltd program as a
result of a visa not being issued for whatever
reason, a refund of fees or other compensation
will be made in accordance with the requirements
of the ESOS Act 2002, as amended and the
National Code 2007.
20) Where an applicant elects not to commence
a Le Cordon Bleu Australia program and gives
notice in writing at least 28 days before the
commencement of the program, 85% of any
tuition fees paid for courses not yet commenced,
will be refunded. The applicant may elect to have
any paid tuition fees transferred to an alternative
Le Cordon Bleu Australia program if he or she
has an approved application for the alternative
program. If an applicant gives less than 28 days
notice he or she will not be entitled to any refund
or transfer of fees.
21) No refunds will be made where a student or
applicant fails to complete, withdraws from or
does not commence a Le Cordon Bleu program
as a result of a) a change to student visa status b)
cancellation of the student visa or c) students
elects to transfer to a different provider after
the student has commenced.
DEFERRING COMMENCEMENT
22(a) Where an applicant elects to defer
commencement of a Le Cordon Bleu Australia Pty
Ltd program for which an Acceptance Of Offer
form has been signed, any tuition fees or deposits
paid will be held for up to 12 months from the
original commencement date, to be applied to the
new commencement date, on the condition that
the written application to defer commencement
has been received from the applicant by Le Cordon
Bleu Australia Pty Ltd not less than 28 days prior
to the original commencement date.
22(b) Students electing to defer to later intakes
must do so in writing no less than 5 days prior to
the course commencement date. Students
notifying Le Cordon Bleu of their intent to defer to
a later date less than 5 days prior to course
commencement date will incur a $500 deferment
fee.
23) Every reasonable effort will be made to
accommodate the applicant in a later course
of his or her choice. If the fee for the course
to be attended is greater than that of the course
originally selected, the applicant shall pay the
balance in cleared funds to Le Cordon Bleu
Australia Pty Ltd within a designated time frame.
24) Once the 12 month period after deferment
lapses the applicant would be required to re-apply
to Le Cordon Bleu Pty Ltd.
(see www.lecordonbleu.com.au)
PAYMENT
25) Any student refusing to pay fees after requests
have been made, in writing to the most recent
address provided by the student, shall not receive
any form of award or recognition of courses
undertaken and shall be refused entry into classes
until fees have been remitted to Le Cordon Bleu
Australia Pty Ltd in full.
26) Le Cordon Bleu Australia Pty Ltd will also pass
on any fees incurred to collect outstanding monies.
APPLICATION & ENROLMENT CONDITIONS
27) Le Cordon Bleu Australia Pty Ltd reserves
the right at its absolute discretion to reject,
suspend or cancel any application or enrolment,
and it shall be under no obligation whatsoever
to give reasons for its decision. Le Cordon Bleu
Australia can, as part of the application
process, interview students who have applied
for Le Cordon Bleu courses.
28) ) All students are bound to comply with the
conditions stated in the Le Cordon Bleu Australia
Student Handbook which are subject to change
from time to time. (see www.lecordonbleu.com.au)
29) ) The Professional Industry Placement team
will facilitate a range of opportunities for placement
so that students can meet the academic requirements
of their program. Professional experience will
inform the students of these opportunities at the
appropriate time during their studies. Students
need to comply with the terms and conditions set
by the Professional Industry Placement
department to ensure that they can apply for the
facilitated positions. The terms and conditions
for Professional Experience /Industry Placement
are subject to change from time to time and are
available on our website at www.lecordonbleu.com.au
under our policies and procedures section. The
terms and conditions will also be provided in
writing
at the commencement of the program and any
changes to the eligibility criteria will be advised
in writing throughout the program and will apply
from the effective date. The Professional Industry
Placement team will assist all students with a
range of strategies and processes to ensure students
are able to secure positions so they can
complete the required industry placement
semester.
30) The student is obliged to notify Le Cordon
Bleu Australia Pty Ltd of any change of address
while enrolled in a course.
31) Le Cordon Bleu Australia Pty Ltd shall be
under no liability whatsoever to any student for
any loss or damage, sustained at or upon the
School’s premises however caused, and whether
in respect of any negligent act or omission by
Le Cordon Bleu Australia Pty Ltd, its employees,
agents or servants or otherwise.
32) Le Cordon Bleu Australia Pty Ltd shall be
under no liability whatsoever to any student for
any loss or damage, suffered by reason of the
failure of Le Cordon Bleu Australia Pty Ltd, its
employees, agents or servants to notify the
student of any risk or danger of which they had
no prior knowledge nor ought reasonably to have
had such knowledge.
33) Le Cordon Bleu Australia Pty Ltd reserves
the right in its absolute discretion to review and
alter the organisation and/or structure of the
program at any time in accordance with its
governance structures.
34) If any material alteration is made before the
commencement of a program, Le Cordon Bleu
Australia Pty Ltd will make all reasonable efforts
to notify any applicant so affected.
35) It is a condition of enrolment and responsibility
of the student to ensure they hold appropriate
medical insurance cover.
36) Le Cordon Bleu Australia Pty Ltd reserves the
right and liberty to use promotional work taken in
the form of photography, films or reproductions
for the purpose of advertising, photography and
publicity – either wholly or in part, in any manner
or form whatsoever and in any medium, either
separately or in conjunction with other
photographs, films or reproductions thereof.
37) No student shall be entitled to use the
names “Le Cordon Bleu” or “Le Cordon Bleu de
Paris”under any circumstances or at any time or
Le Cordon Bleu
International Addresses
Le Cordon Bleu Paris
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
Le Cordon Bleu London
114 Marylebone Lane
London, W1U 2HH, U.K.
T : +44 207 935 3503
F : +44 207 935 7621
london@cordonbleu.edu
Le Cordon Bleu Madrid
Universidad Francisco de Vitoria
Ctra. Pozuelo-Majadahonda
Km. 1,800
Pozuelo de Alarcón, 28223
Madrid, Spain
T : +34 91 351 03 03
F : +34 91 351 15 55
madrid@cordonbleu.edu
Le Cordon Bleu Amsterdam
Herengracht 314
1016 CD Amsterdam
The Netherlands
T : +31 20 627 87 25
F : +31 20 620 34 91
amsterdam@cordonbleu.edu
Le Cordon Bleu Ottawa
453 Laurier Avenue East
Ottawa, Ontario, K1N 6R4, Canada
T : +1 613 236 CHEF(2433)
Toll free +1-888-289-6302
F : +1 613 236 2460
Restaurant line +1 613 236 2499
ottawa@cordonbleu.edu
Le Cordon Bleu Tokyo Le Cordon Bleu Peru
Roob-1, 28-13 Sarugaku-Cho, Av. Nuñez de Balboa 530
Daikanyama, Shibuya-Ku, Tokyo 150-0033, Miraflores, Lima 18, Peru
Japan T : +51 1 242 8222
T : +81 3 5489 0141 F : +51 1 242 9209
F : +81 3 5489 0145 peru@cordonbleu.edu
tokyo@cordonbleu.edu
Le Cordon Bleu Korea
Le Cordon Bleu Kobe 53-12 Chungpa-dong 2Ka, Yongsan-Ku,
The 45th 6F, 45 Harima-machi, Chuo-Ku, Seoul, 140 742 Korea
Kobe-shi, Hyogo 650-0036, Japan T : +82 2 719 69 61
T : +81 78 393 8221 F : +82 2 719 75 69
F : +81 78 393 8222 korea@cordonbleu.edu
kobe@cordonbleu.edu
Le Cordon Bleu Liban
Le Cordon Bleu Inc. Rectorat B.P. 446
40 Enterprise Avenue USEK University – Kaslik
Secaucus, NJ 07094-2517 USA Jounieh – Lebanon
T : +1 201 617 5221 T : +961 9640 664/665
F : +1 201 617 1914 F : +961 9642 333
Toll Free Number +1 800 457 CHEF (2433) liban@cordonbleu.edu
info@cordonbleu.edu
Le Cordon Bleu Mexico
Le Cordon Bleu Australia Universidad Anáhuac Norte
Days Road Av. Lomas Anahuac s/n., Lomas Anahuac
Regency Park, South Australia, 5010 Mexico C.P. 52786, Mexico
Australia T : +52 55 5627 0210 ext. 7132 / 7813
T: +61 8 8348 3000 F : +52 55 5627 0210 ext.8724
F: +61 8 8346 3755 mexico@cordonbleu.edu
australia@cordonbleu.edu
Le Cordon Bleu Thailand
Le Cordon Bleu Sydney 946 The Dusit Thani Building
250 Blaxland Road, Ryde Rama IV Road, Silom
Sydney NSW 2112, Australia Bangrak, Bangkok
T : +61 2 8878 3100 10500 Thailand
F : +61 2 8878 3199 Tel: +66 2 237 8877
australia@cordonbleu.edu Fax: +66 2 237 8878
thailand@cordonbleu.edu
www.cordonbleu.edu
e-mail: info@cordonbleu.edu
 Le Cordon Bleu Australia
Days Road, Regency Park SA 5010
T +61 8 8348 3000 F +61 8 8346 3755
Australia Toll Free 1800 064 802
E australia@cordonbleu.edu www.lecordonbleu.com.au
CRICOS Provider No: (SA) 01818E (NSW) 02380M (VIC) 00124K

Le Cordon Bleu Sydney Culinary Arts Institute

Level 4, A Block
250 Blaxland Road,
Ryde, Sydney NSW 2112
T +61 2 8878 3100 F +61 2 8878 3199
E australia@cordonbleu.edu www.lecordonbleu.com.au

Paris London Madrid Amsterdam Ottawa Japan USA Australia Peru Korea Liban Mexico Thailand