SIT30816 - Certificate III in Commercial Cookery Le Cordon Bleu (LCB)

Master the essential French culinary techniques at the heart of contemporary cuisine in this world-class programme. In Diplôme de Cuisine you will receive comprehensive practical and theoretical training in French cuisine, from classical techniques to contemporary methods.

Supported by our award-winning chefs and industry specialists in stateof-the-art facilities, you will develop the skills and attributes for success in the culinary world.

Basic Cuisine

Introducing classical French culinary techniques that underpin modern cuisine, Basic Cuisine offers essential grounding required for professional cookery. Develop strong foundational understanding and skills on your path to mastery.

FRENCH CULINARY TOPICS

• French culinary terms and definitions
• Working in a safe and hygienic manner
• Basic food preparation and mise en place
• Introduction to French cuisine
• French classical cooking techniques
• Variations of cooking methods
• Fonds de Cuisine - foundation sauces production
• Commodities - receiving and storing
• Classical French stocks, glazes and soups

Intermediate Cuisine

Prerequisite: Basic Cuisine Intermediate Cuisine further develops classical French culinary techniques and explores the influences of different French regional dishes and styles. Develop an appreciation of a variety of culinary styles and aesthetics.

FRENCH CULINARY TOPICS

• Mise en place, organisation and workflow planning in the preparation and service of meals
• Classical French stocks, glazes, sauces and soups
• Hors d’oeuvres, canapés, salads and appetisers
• Vegetables, eggs and farinaceous cooking techniques and menu items
• French pastries and cakes

Superior Cuisine

Prerequisite: Intermediate Cuisine In an ever-changing culinary scene, discover contemporary developments in French and international cuisines. In Superior Cuisine, explore trends from leading restaurant kitchens, master original recipes and fresh interpretations of French classical dishes.

FRENCH CULINARY TOPICS

• Meat, poultry and game preparations and cookery techniques, dish presentations and finishes
• Seafood preparations and cookery techniques, dish presentation and finishes
• Menu trends and market application
• Desserts à l’assiette
• Preparation of foods for dietary, allergy and cultural requirements
• Seasonal and market influences in cuisine
• Classical and contemporary menus
• Modern approaches to plate design

Work Integrated Learning (WIL)

The 6-month Work Integrated Learning (WIL) placement is supported by a dedicated Industry Engagement team.

Potential Career Paths

Commis Chef | Sous Chef | Banquet Manager | Food and Beverage Manager | Catering Manager

097325K