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Advanced Diploma of Hospitality Management (Cert III in Commercial Cookery) |
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COMMERCIAL COOKERY COURSES IN AUSTRALIA
ABBEY College Australia - Sydney International Institute of Business & Technology - Sydney Sydney School of Business & Technology - Sydney Hostec - Sydney Holmes Institute - Sydney and Melbourne TAFE SA - Adelaide TAFE NSW - Sydney Australian Institute of Commerce and Language (AICL) - Sydney Carrick Institute - Sydney / Melbourne Global College - Sydney Sydney International College of Business Pty Ltd - Sydney Le Cordon Bleu - Sydney / Adelaide ________________________________________________________________________
ABBEY COLLEGE AUSTRALIA
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INTERNATIONAL INSTITUTE OF BUSINESS & TECHNOLOGY
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SYDNEY SCHOOL OF BUSINESS & TECHNOLOGY
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HOSTEC
Qualification
Payment requirements
Qualification
Payment requirements
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HOLMES INSTITUTE
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TAFE SA
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TAFE NSW
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The TAFE-delivered Certificate III in Hospitality (Commercial Cookery) is for people who wish to develop the skills, knowledge and work related values required to work in the commercial, industrial or retail catering industry, patisseries, commercial kitchens and Asian restaurants. Articulation: Certificate IV in Hospitality-Commercial Cookery
The TAFE delivered Certificate IV in Hospitality (Commercial Cookery) is designed for individuals who wish to develop the skills and knowledge required to work as a chef or cook who performs a supervisory/ team leadership role in a hospitality/ catering enterprise. Articulation: Advanced Diploma of Hospitality Management
This course is designed for people who are interested in business and how business operates. The course is especially relevant to people seeking a job as a trainee manager or supervisor in marketing, retaining, human resources, management, accounting or administration areas. ____________________________________________________________________
COMMERCIAL COOKERY
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Faculty of Cookery courses at a glance The Commercial Cookery courses aim to prepare you for the future by providing you with a firm grounding in cooking fundamentals and hospitality business concepts along with the application of skills learned to equip you for a rewarding career in the industry. Courses offered include:
The Certificate IV in Hospitality (Commercial Cookery) is for qualified cooks who want to develop professionally in the areas of practical cookery and kitchen management. Students will develop a broad range of practical and theoretical skills for the management of a dynamic and innovative kitchen environment. This course also builds on the Certificate III in Hospitality (Commercial Cookery) course by providing participants with more advanced practical cookery skills. In addition students will develop human resource and communication skills for effective supervision, customer service, marketing, sales and team development, whilst exercising their own judgment and flair. The Diploma of Hospitality (Management) course provides students with the skills, knowledge and training necessary to function effectively in the hospitality industry at a supervisory level. It has also been designed to provide students with immediately useable skills and knowledge relevant to commercial cookery. Students will obtain the practical skills and knowledge to carry out functional activities in commercial kitchens and develop their leadership, training, communication, administration and entry-level management skills. Innovation and problem-solving are two of the key emphases of the hospitality curriculum.
The Advanced Diploma of Hospitality Management course aims to develop hospitality supervisory skills and builds on the managerial skills required in today¨s diverse hospitality industry. It provides students with the management skills needed to successfully run a hospitality operation or business unit. The structure of the course includes practical skills training in front office, meeting and events, sales and marketing plus supervisory and management units. The units at the Advanced Diploma level include planning, budgeting, marketing, financial management and resource management strategies. _______________________________________________________________________________
Le Cordon Bleu is a global leader in hospitality and
gastronomy
education. Our schools in Sydney and Adelaide, have students from around
the world (see map). We have expanded our education focus to include
post-graduate awards, in alliance with excellent local universities and
colleges.
But Le Cordon Bleu is not one- dimensional in our mission. Our philosophy is based on the French ＾Art de Vivre￣, the art of living. This is part of every culture and what the hospitality industry as a whole strives to uphold and support. The French have a strong history with the names of Escoffier and Bocuse, though separated by a century, continue to inspire and help direct our future. Today¨s chef is no longer just an artist, but a manager, a chemist, a businessperson, an entrepreneur. The challenge for them is how to successfully adapt to modern demands while respecting and maintaining the traditions that have been the cornerstone of gastronomy. Le Cordon Bleu follows the genealogy of Auguste Escoffier, the father of French cuisine, through Henri-Paul Pellaprat, and continue through our students who come to us, from more than 70 countries, to learn from the source. They are tomorrow¨s leaders, they are tomorrow¨s mentors.
LE CORDON BLEU WORLDWIDE LEADER IN CULINARY EDUCATION Founded in Paris in 1895, today the presence of Le Cordon Bleu encompasses 26 international schools in 15 countries, attended by more than 18,000 students every year. 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. Internationally recognized since the first years of its creation, the school received its first Russian student in 1897, then its first Japanese student in 1905. Its success was such that after 1945, it was the only school in France accredited by the United States for professional re-training of American soldiers under the GI Bill. In 1954, Audrey Hepburn came to Le Cordon Bleu Paris for the launch of her film Sabrina.
In less than nine months, it is possible to obtain Le
Grand Diplôme Le Cordon Bleu, which is recognized
worldwide by culinary professionals; the international
passport to a great career. Most recently Le Cordon Bleu
International has launched Associate Degree and Diploma
courses in Restaurant and Hospitality Business that are
accredited in North and South America, and in Australia
the Bachelor and MBA degrees in International Hotel and
Resort Management and Master of Arts in Gastronomy. Since its inception, Le Cordon Bleu has published cookbooks for amateurs and professionals. Its most recent series, the "Le Cordon Bleu Home Collection", has been translated into 17 languages. Sales have reached more than 6 million copies, of which nearly one million were the French language editions. The sister company of Le Cordon Bleu, Pierre Deux-French Country, which specializes in interior decoration, also participates in the development of the French Art de Vivre (the Art of Living Well) with 15 boutiques in the United States and Japan. _______________________________________________________________________________
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Certificate III in Hospitality (Commercial Cookery) (THH31502) 
This
course has been designed for persons with the interest to enter the
hospitality industry, and also for those who are already working in
the industry and wish to upgrade themselves. Students will acquire
the knowledge and skills related to hospitality management. In
addition to industry excursions, hands-on training is also provided
in Sydney's leading restaurants, clubs, hotels and catering centers
with the intention of gaining experience on current industry trends
and latest developments.
Le
Cordon Bleu¨s role as an educational leader at the forefront of the
hospitality industry, has been our mission and as we continue to work
closely with our industry peers to meet current and future needs.
We have been successful at extending the classroom experience through
the addition of support materials such as books, digital tools and
on-line learning. We partner with other leaders in gastronomy,
culture and education. Through strong consulting and licensing, we
are able to adapt our expertise to any need and fill any gap. 
The Master Chefs of Le Cordon Bleu, of which the majority
come from Michelin-starred restaurants or are winners of
prestigious competitions, pass on their expertise each
year to students from more than 70 countries. They teach
the techniques and methods of cuisine, pastry and bread
baking which have been codified in France over the last
500 years, and which are applicable to any world
cuisine.
Restaurants,
bakeries and coffee shops have been developed under the
Le Cordon Bleu trademark. Le Cordon Bleu is also often
solicited as an advisory consultant to companies such as
cruise lines and culinary product manufacturers. Each
year, Le Cordon Bleu participates in more than 50
international events such as festivals, professional
conferences and competition juries. Le Cordon Bleu is an
equally active member in culinary and cultural
associations like the Alliance Française of Paris (where
it sits on the Administrative Council), the Chaîne des
Rôtisseurs, the IACP (International Association of
Culinary Professionals) and several others. 
