COMMERCIAL COOKERYleculinaire.edu.au/wp-content/uploads/2018/06/Student...6,7;)6$ Use hygienic practices for food safety 6,7;)6$ Participate in safe food handling practices 6,7;+50

1Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K • ABN: 66 615266790 • W: www.leculinaire.com.au

COMMERCIAL

COOKERY

Certificate IIICertificate IV

DiplomaAdvanced Diploma

MANAGEMENT

Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K •

ABN: 66 615266790 • W: www.leculinaire.com.au

www.leculinaire.com.au

http://www.leculinaire.com.au




TABLE OF CONTENTS

Welcome message 3

Certificate III in Commercial Cookery 4 Training / Location / Assessment requirements 5 Course structure / Work placement 5Certificate IV in Commercial Cookery 6 Training / Location / Assessment requirements 7 Course structure / Work placement 7Diploma of Hospitality Management 8 Training / Location / Assessment requirements 9 Course structure / Work placement 9Advanced Diploma of Hospitality Management 10 Training / Location / Assessment requirements 11 Course structure / Work placement 11How to apply 12 Minimum entry requirements 12 Application process 12 Making a student visa application 13 Course fees and payment schedule 13 Successful student visa 13 Unsuccessful student visa 13General information 14 Sample commercial cookery and theory class 14 Academic calendar 2018-2020 14 Location 15



WELCOME MESSAGE

At Le Culinaire Hospitality Institute (Le Culinaire) we don’t

encourage our students to be average, we inspire them to

be awesome. It is only with knowledge and passion that one

becomes not just educated but empowered. When studying

with Le Culinaire we will make available to you the skills and

knowledge to succeed not only in Industry but in life.

At Le Culinaire our aim is to provide students with the most

knowledgeable trainers with the highest skill sets delivering

a variety of “professional life experiences” to equip our

students with the tools of knowledge to achieve their goals.

Our courses have been developed based on close

interaction with our industry consultants, qualified trainers and assessors, along with my passion and years

of professional experience in hospitality and as

the founder and CEO of Le Culinaire

Hospitality Institute.

We aim to engage and educate quality

students by providing “professional

industry knowledge” that will assist

them in being ready to enter the

workplace and achieving

a successful future.

Brad Bennett

Le Culinaire

Hospitality Institute

Founder and

Director

WHY CHOOSE LE CULINAIRE

Le Culinaire is an innovative

registered training organisation (RTO)

registered on the National Training

Register, www.training.gov.au and

is accredited by the Australian

Skills Quality Authority (ASQA). It

is authorised to deliver nationally

recognised training within the

Australian Qualifications Framework.We are also a member of the

Australian Culinary Federation,

Tourism, Hospitality & Catering

Institute of Australia (THCIA) and

the Australian Council for Private

Education and Training (ACPET).

Le Culinaire is also listed on the

Commonwealth Register for

Institutions for Overseas

Students (CRICOS).

We deliver weekly 15 hours face to

face in a classroom environment,

plus 5 hours online with hands

on and Industry relevant course

materials focused on current

practical teaching methods.

This includes personalised and

supportive learning environments to

meet individual student needs, with

industry compliant kitchens.

Our terms are structured with 9

tuition weeks and 4 week breaks

with a total of 4 terms per year.*

*This may vary slightly depending on the course you

have selected

https://training.gov.au/

https://www.asqa.gov.au/

https://www.asqa.gov.au/

http://www.thci.com.au/about.html



https://www.acpet.edu.au/

https://www.acpet.edu.au/

http://cricos.education.gov.au/



SITXSFA001 Use hygienic practices for food safety

SITHCCC001 Use food preparation equipment

SITHKOP001 Clean kitchen premises and equipment

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC007 Prepare stocks, sauces and soups

SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes

SITHCCC006 Prepare appetisers and salads

SITHCCC014 Prepare meat dishes

SITXINV002 Maintain the quality of perishable items

SITHCCC013 Prepare seafood dishes

SITHCCC012 Prepare poultry dishes

SITHCCC019 Produce cakes, pastries and breads

SITHCCC017 Handle and serve cheese

SITHPAT006 Produce desserts

SITHCCC018 Prepare food to meet special dietary requirement

HLTAID003 Provide first aid*SITXFSA002 Participate in safe food handling practices

SITHCCC015 Produce and serve food for buffetsSITHKOP002 Plan and cost basic menus

SITXWHS002 Identify hazards, assess, and control safety risk

SITHRM001 Coach others in job skills

BSBCUS201 Participate in environmentally sustainable work practices

BSBWOR203 Work effectively with othersSITHCCC020 Work effectively as a cookSITXWHS001 Participate in safe work practices

The SIT30816

Certificate III in Commercial Cookery is

a nationally recognised

qualification and is suitable for those looking

to develop the skills and

expertise required for a

successful and rewarding

career working as a chef.

This qualification provides a pathway to work as

a commercial cook in

organisations such as

restaurants, hotels,

clubs, pubs, cafés,

and coffee shops.

CERTIFICATE III

IN COMMERCIAL COOKERY

SIT30816

*Delivered and assessed by Vital Pulse in partnership with ABC First Aid RTO number 3399



All potential students are required to have a personal

interview, whether by phone/Skype or in person, to

assess their suitability for the course.

Students are required to provide their own laptop or tablet that meets Le Culinaire’s specifications (available at www.leculinaire.com.au) as part of their learning and assessment materials are provided online. Free WIFI is available at the institute.

Initial payment covers the cost of the compulsory resource pack. The items in the resource pack are issued on course commencement. The resource pack contains:

• Full chef’s uniform, including shoes;

• Toolbox, including knives;

• Study resources in soft copy form; and

• Insurance coverage for external study excursions and work experience, which are compulsory parts of the course and must be completed to gain a qualification.

TRAINING

The training program is undertaken using a planned schedule in accordance with national standards. It is 15 hours face to face per week in a classroom environment, plus 5 hours online per week and 48 shifts of mandatory work placement. 10 hours of self-study per week during term is recommended for revision and assessment preparation.

LOCATION

Theory rooms and kitchens are located on Level 2, 39-45 Dixon Street, Haymarket NSW 2000.

ASSESSMENT REQUIREMENTS

Throughout the training program, students undertake oral, written and practical assessment activities and may also be involved in simulated workplace activities. Students will be required to record the hours and details of their activities during work placement. Qualified trainers and assessors from Le Culinaire Hospitality Institute visit work placement training sites to validate that course requirements are met and also to check student progress.

Students seeking Recognition of Prior Learning (RPL) will be provided with an RPL application form and guidance on identifying, gathering and submitting evidence. See the Student Handbook for the RPL procedure.

Note that the First Aid unit is delivered by an external

provider- Vital Pulse, in partnership with ABC Licence Training

(RTO: 33990)

Course Structure

The course will be delivered in four terms over a one- year period.

Work Placement

Students must complete and document 48 shifts in a commercial cookery environment. This can be arranged in one of two ways

• Students who already have an appropriate job in the industry may request permission to complete their work placement at their current workplace. Before this can be approved Le Culinaire will complete a workplace suitability review. If the workplace is approved students will be able to log their work periods.

• The Institute places the student in a commercial kitchen environment where it has an agreement in place.

Duration: 52 weeks Delivery mode: classroom, online and work placementThe program consists of 800 supervised training hours delivered over 52 weeks’ full time as follows:• 40 weeks’ delivery (4 x 10 week terms),

including 48 work placement shifts• 12 weeks’ term breaks• 20 hours’ delivery per week as follows:

º 15 hours’ classroom delivery º 5 hours online



BSBDIV501 Manage diversity in the workplace

BSBSUS401 Implement and monitor environmentally sus-

tainable work practices


SITHCCC005 Prepare dishes using basic methods

of cookery



SITHCCC008 Prepare vegetable, fruit, egg

and farinaceous dishes

SITHCCC012 Prepare poultry dishes



SITHCCC018 Prepare food to meet special dietary

requirements

SITHCCC019 Produce cakes, pastries and breads

SITHCCC020 Work effectively as a cookSITHKOP002 Plan and cost basic menus

SITHKOP004 Develop menus for special dietary

requirements

SITHKOP005 Coordinate cooking operations


SITXCOM005 Manage conflict

SITXFIN003 Manage finances within a budgetSITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling

practices

SITXHRM001 Coach others in job skills

SITXHRM003 Lead and manage people

SITXINV002 Maintain the quality of perishable items

SITXMGT001 Monitor work operations

SITXWHS003 Implement and monitor work health and safety

practices

SITHCCC015 Produce and serve food for buffetsSITHCCC017 Handle and serve cheese

SITHKOP001 Clean kitchen premises and equipment

SITXWHS002 Identify hazards, assess, and control safety risk

BSBWOR203 Work effectively with othersBSBSUS201 Participate in environmentally

sustainable work practices

BSBSUS401 Implement & monitor environmentally

sustainable work practices

CERTIFICATE IV IN COMMERCIAL

COOKERY

SIT40516

The SIT40516 Certificate IV in Commercial Cookery is a nationally recognised qualification and is suitable for those looking to develop the skills and expertise required for a successful and

rewarding career working in a supervisory or team leading role in the kitchen.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.













TRAINING

The training program is undertaken using a planned schedule in accordance with national standards. It is 15 hours face to face per week in a classroom environment, plus 5 hours online per week and 48 shifts of mandatory work placement. 10 hours of self-study per week during term is recommended for revision and assessment preparation.

LOCATION



Throughout the training program, students undertake oral, written and practical assessment activities and may also be involved in simulated workplace activities and more. Students must complete a minimum of 48 complete service periods (shifts) of work experience. Qualified trainers and assessors from Le Culinaire Hospitality Institute visit work placement training sites to validate that course requirements are met and also to check student progress.


Course Structure

The course will be delivered in six terms in a one year and 6-month period.

Work Placement

Students must complete and document 48 shifts in a commercial cookery environment. Le Culinaire will arrange placements for students with partner commercial enterprises. If students are already working in an appropriate venue, it may be permitted for their work experience following approval by the Academic Manager.

Duration: 76 weeks Delivery mode: classroom, online and work placementThe program consists of 1,200 supervised training hours delivered over 76 weeks’ full time as follows:• 60 weeks’ delivery (6 x 10 week terms),





SITXSFA001 Use hygienic practices for food safety


SITHCCC005 Prepare dishes using basic methods of

cookery


SITHCCC008 Prepare vegetables, fruit, eggs and

farinaceous dishes




SITHCCC018 Prepare food to meet special dietary

requirement

HLTAID003 Provide first aid*SITHCCC019 Produce cakes, pastries and breads


SITXWHS002 Identify hazards, assess, and control

safety risks

BSBDIV501 Manage diversity in the workplace

SITXCOM005 Manage conflictSITXHRM003 Lead and manage people

SITXMGT001 Monitor work operations

SITXFIN003 Manage finances within a budget SITWHS003 Implement and monitor work health

and safety practices

SITXHRM004 Recruit, select and induct staff

SITXMGT002 Establish and conduct business

relationships

BSBMGT517 Manage operational plan

SITXFIN004 Prepare and monitor budgets

SITXCCS008 Develop and manage quality customer service

practices

SITXCCS007 Enhance customer service experiences

SITXGLC001 Research and comply with regulatory

requirements

SITXHRM002 Roster Staff SITHIND004 Work effectively in hospitality service

*Delivered and assessed by Vital Pulse in partnership with ABC First Aid RTO number 3399

The SIT50416 Diploma of Hospitality Management is a nationally recognised qualification for those looking for the skills and expertise required for a successful and rewarding career working in hospitality management

combining managerial skills with a sound knowledge of industry to co-ordinate hospitality operations.

DIPLOMA

OF HOSPITALITY

MANAGEMENT

SIT50416













TRAINING

Training is 15 hours face to face per week in a classroom environment, plus 5 hours online per week and 36 shifts of mandatory work placement. Ten hours of self-study per week during term is recommended for revision and assessment preparation.

The training program is undertaken using a planned schedule in accordance with national standards

LOCATION



Throughout the training program, students undertake oral, written and practical assessment activities and may also be involved in simulated workplace activities and more. Students must complete a minimum of 36 complete service periods (shifts) of work experience. Qualified trainers and assessors from Le Culinaire Hospitality Institute visit work

placement training sites to validate that course requirements are met and also to check student progress.


Note that the First Aid unit is delivered by an external

provider- Vital Pulse, in partnership with ABC Licence Training

(RTO: 33990)

Course Structure

The course will be delivered in seven terms over a one-year and 9 month period.

Work Placement

Students must complete and document 36 shifts in a commercial hospitality environment. Le Culinaire will arrange placements for students with partner commercial enterprises. If students are already working in an appropriate venue, it may be permitted for their work experience following approval by the Academic Manager.






BSBDIV501 Manage diversity in the

workplace

BSBFIM601 Manage financesBSBMGT517 Manage operational

plan

BSBMGT617 Develop and implement

a business plan

SITXCCS008 Develop and manage

quality customer

service practices

SITXFIN003 Manage finances within a budget

SITXFIN004 Prepare and monitor

budgets

SITXFIN005 Manage physical assets

SITXGLC001 Research and comply

with regulatory

requirements

SITXHRM003 Lead and manage

people

SITXHRM004 Recruit, select and

induct staffSITXHRM006 Monitor staff

performance

SITXMGT001 Monitor work

operations

SITXMGT002 Establish and conduct

business relationships

SITXMPR007 Develop and implement

marketing strategies

SITXWHS004 Establish and maintain

a work health and safe-

ty system

SITXFSA001 Use hygienic practices

for food safety

SITHIND004 Work effectively in hos-

pitality service

SITHCCC001 Use food preparation

equipment

SITHCCC005 Prepare dishes using

basic methods of

cookery

SITHCCC006 Prepare appetisers and

salads

SITHCCC007 Prepare stocks, sauces

and soups

SITHCCC008 Prepare vegetable, fruit,

egg and

farinaceous dishes



SITHCCC018 Prepare food to meet

special dietary

requirements

SITHCCC019 Produce cakes,

pastries and breads


SITXWHS002 Identify hazards,

assess and control

safety risks

SITXCOM005 Manage conflictSITWHS003 Implement and monitor

work health and safety

practices

SITXCCS007 Enhance customer

service experiences

SITHRM002 Roster Staff

Internationally, the hospitality industry is growing at a rapid rate and countries are vying for skilled staff to meet the needs of industry. International students studying the SIT60316 Advanced Diploma of Hospitality

Management at Le Culinaire Hospitality Institute will undertake their training through a cookery pathway. This

pathway was selected because of its practicality for students as authentic Western cuisine in non-western

countries is increasingly in demand with international business people expecting a certain standard of cuisine.

This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

SIT60316
















TRAINING

Training is 15 hours face to face per week in a classroom environment, plus 5 hours online per week and 36 shifts of mandatory work placement. Ten hours of self-study per week during term is recommended for revision and assessment preparation.

The training program is undertaken using a planned schedule in accordance with national standards

LOCATION



Throughout the training program, students undertake oral, written and practical assessment activities and may also be involved in simulated workplace activities and more. Students must complete a minimum of 36 complete service periods (shifts) of work experience. Qualified trainers and assessors from Le Culinaire Hospitality Institute visit work

placement training sites to validate that course requirements are met and also to check student progress.

Qualified trainers and assessors from Le Culinaire Hospitality Institute visit work placement training sites to validate course requirements and check student progress.


Course Structure

The course will be delivered in nine terms over a two-year and 3 month period.

Work Placement

Students must complete and document 36 shifts in a commercial hospitality environment. Le Culinaire will arrange placements for students with partner commercial enterprises. If students are already working in an appropriate venue, it may be permitted for their work experience following approval by the Academic Manager.



Be over the age of 18Demonstrate good command of written and spoken EnglishVerified evidence of IELTS Level 5.5Provide your own Laptop and/or tablet Have completed an equivalent secondary schooling level of a High School Certificate or can demonstrate suitable work experience.

Meet the following Student Visa subclass 500 Vocational Education & Training requirements;• Be of good character• Be of sound health• Have acceptable health insurance through the

Overseas Student Health Cover (OSHC) for yourself and any members of your family unit accompanying you to Australia

• Have no outstanding debts to the Commonwealth of Australia

• Demonstrate the capacity to meet basic living costs requirements set by the Australian Government

MINIMUM ENTRY REQUIREMENTS:

To enrol into a course as an overseas student at Le Culinaire Hospitality Institute, applicants must complete an International Student Enrolment Form available from our website at www.leculinaire.com.au

The form should be completed in full and submitted by email to: [email protected]

The application for enrolment must be accompanied by:• Evidence of IELTS proficiency

(General Score of 5.5)• Evidence of a High School Certificate or

equivalent secondary schooling outcome

When we receive your application, our Administration Manager will review it for completeness. When the application for enrolment is complete you will be issued a Letter of Offer (valid 30 days), an invoice for initial payment of fees and provided with a Student Agreement for your review.

Once you accept the offer you are required to return the student agreement with the initial payment of fees, IELTS results and education proof.

Upon approval of your application, an electronic confirmation of enrolment (eCoe) will be generated and forwarded to Department of Immigration and Border Protection and yourself at the address provided on your application with an official receipt for the fees paid.

It is the applicant’s responsibility to apply for a student visa. If your application is not complete, the Administration Manager will contact you.

APPLICATION PROCESS

HOW TO APPLY





MAKING A STUDENT VISA APPLICATION

Complete the online form through the DIBP’s ImmiAccount and pay the application fee.

Include evidence of your intended course of study. This can be a Confirmation of Enrolment (CoE) or, for applicants already inside Australia, a Letter of Offer from your education institution.

COURSE FEES AND PAYMENT SCHEDULE

Visit our website at www.leculinaire.com.au in order to access the course fees and payment schedule.






SUCCESSFUL STUDENT VISA

If your student visa application is approved, you should contact Le Culinaire Hospitality Institute and provide evidence of approval. Le Culinaire Hospitality Institute will contact you to confirm your timetable, start date and all other arrangements for your study with us.

UNSUCCESSFUL STUDENT VISA

If your student visa application is NOT approved, you must advise us and apply in writing for a refund of student fees, in accordance with our Fee Refund Policy.

For further information please contact: Administration Manager on: E-mail: [email protected] Phone: 0298493531

OTHER GENERAL INFORMATION

International students should also visit our website www.leculinaire.com.au, which provides additional information about the study environment, course fees and refund policy, support services, and schooling obligations for dependent children.

The website covers general information that is relevant to all international students and is required to be displayed by the legislation.

‘It is only with

knowledge and passion

that one becomes not

just educated

but empowered’


https://www.homeaffairs.gov.au/trav/visa/immi


GENERAL INFORMATION

Shift Monday Tuesday Wednes-

day Thursday Friday Saturday

Morning 7am -2pm 7am -2pm 7am -2pm 7am -2pm 7am -2pm 7am -2pm

Afternoon 2pm -10pm 2pm -10pm 2pm -10pm 2pm -10pm 2pm -10pm 2pm -10pm

2018 2019 2020

Term Starts Term Ends Term Starts Term Ends Term Starts Term Ends

Term 1 8 Jan 11 Mar 14 Jan 17 Mar 13 Jan 15 Mar

Holidays 12 Mar 8 Apr 18 Mar 14 Apr 16 Mar 12 Apr

Term 2 9 Apr 10 Jun 15 Apr 16 Jun 13 Apr 14 Jun

Holidays 11 Jun 8 Jul 17 Jun 14 Jul 15 Jun 12 Jul

Term 3 9 Jul 9 Sep 15 Jul 15 Sep 13 Jul 13 Sep

Holidays 10 Sep 7 Oct 16 Sep 13 Oct 14 Sep 11 Oct

Term 4 8 Oct 9 Dec 14 Oct 15 Dec 12 Oct 13 Dec

Holidays 10 Dec 6 Jan 19 16 Dec 12 Jan 20 14 Dec 10 Jan 21

SAMPLE COMMERCIAL COOKERY, AND THEORY CLASSES

ACADEMIC CALENDAR 2018-2020



LOCATION

Le Culinaire is centrally located in the Sydney CBD in the heart of Chinatown Haymarket. Surrounded by the hustle and bustle of Chinatown’s best restaurants and market stores.

With a never-ending migration of tourist and hungry locals that meander happily among the international diversity of Dixon street.

Friday night sees the street come alive with night market stalls and a smorgasbord of Asian cuisine. Allowing students to explore the tastes of the orient curiously testing their taste buds.

Le Culinaire’s entrance is adjacent to NINE DRAGONS Chinese restaurant, and directly above the restaurant on level 2.

1

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T3

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1. Le Culinaire Hospitality Institute Level 2, 39-45 Dixon StreetHaymarket, Sydney NSW 2000

T1 Train Station - Town HallT2 Train Station - MuseumT3 Train Station - St James

2. Chinese Garden of friendship3. Sydney Town Hall4. Queen Victoria Building

5. Cockle Bay Wharf6. Cook + Philip Park Pool7. Australian Museum


Le Culinaire Hospitality Institute35-49 Dixon Street

Haymarket NSW 2000

Australia

t: +61 (0)2 9489 3531

w: www.leculinaire.com.au

e: [email protected]

RTO # 45326 • CRICOS # 03667K




Documents

COMMERCIAL COOKERYleculinaire.edu.au/wp-content/uploads/2018/06/Student...6,7;)6$ Use hygienic practices for food safety 6,7;)6$ Participate in safe food handling practices 6,7;+50