◆ 입학시기 : 1/4/7/10월
◆ 기간 : 2년 3개월
◆ 학비
요리과정 총 학비 $55,517
$52,000+$250(입학금)+$2,200(기타비용)+$1,067(유학생의료보험2년5개월) 제과제빵과정 총 학비 $55,562 $52,000+$250(입학금)+$2,245(기타비용)+$1,067(유학생의료보험2년5개월)
◆ 과정
Basic(초급)
Intermediate(중급)
Superior(고급)
유급실습과정(6개월)
Certificate IV (6개월)
Advanced Diploma of Professional Culinary Management(6개월)
어드밴스 디플로마 (2년3개월) 9 개월 요리 또는 제과제빵 + 6개월 유급실습 + Stage 1 + Stage 2 |
Basic 3 months Cuisine or Pâtisserie |
Intermediate 3 months Cuisine or Pâtisserie |
Superior 3 months Cuisine or Pâtisserie |
Industry Placement 6 months |
Stage 1 (Cusine or Pâtisserie) 6 months |
Stage 2 6 months |
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Certificate I in Hospitality (Kitchen Operations) |
Certificate II in Hospitality (Kitchen Operations) |
Certificate III in Hospitality (Commercial Cookery / Pâtisserie) |
Certificate IV in Hospitality (Commercial Cookery / Pâtisserie) |
Advanced Diploma of Hospitality |
◆ 입학조건: Year 11 이상(고등학교 졸업자)/ IELTS 5.5(G)
◆ 학비구성: (2013년 학비)
1. Basic Cuisine(9주) : $8,400 2. Intermediate Cuisine(9주) $8,900 3. Superior Cuisine(9주): $10,500 유급실습(6개월) 4. Certificate IV (6개월) $12,100 5. Advanced Diploma V (6개월) $12,100 >기타비용(요리도구및 유니폼) $2,200(요리)/$2,245(제과제빵) >입학금 $250
◆ 학비내는시기
학비는 분납이 가능
1. 첫학비(입학허가서 받기위해 들어가는 비용: $11,917(요리)/$11,962(제과제빵) 첫학비는 베이직과정학비+입학금+툴킷+유학생의료보험이 포함된 금액입니다. 2. 두번째학비 : Basic과정 시작후 8주정도 후 3. 세번째학비 :Intermediate 과정 시작 후 8주정도 후
4. 네번째학비 :Certificate IV코스 시작 한달전
5. 마지막학비 : Advanced Diploma과정 시작 한달 전
◆ Break 기간 각9주코스가 마친후 2주break가 있고, 코스가 12월에 마칠경우에는 한달반정도 holiday를 가지고 1월말에 다시 코스시작입니다.
◆ 그랜드 디플로마 Cuisine Diploma-9개월(basic+intermediate+superior cuisine)$27,800 +
Pastisserie Diploma-9개월(basic+intermediate+superior patisserie)$27,800
그랜드 디플로마(24 Months) 9 개월 요리과정+ 9 개월 제과제빵과정 + 6개월 유급실습 |
Basic 3 개월 요리 |
Intermediate 3 개월 요리 |
Superior 3 개월 요리 |
Basic 3 개월 제과제빵 |
Intermediate 3개월 제과제빵 |
Superior 3개월 제과제빵 |
Industry Placement 6 개월 |
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Certificate I in Hospitality (Kitchen Operations) |
Certificate II in Hospitality (Kitchen Operations) |
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Certificate I in Hospitality (Kitchen Operations) |
Certificate II in Hospitality (Kitchen Operations) |
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Certificate III in Hospitality (Commercial Cookery / Pâtisserie) |
◆ 수업방식
르꼬르동블루 수업은 일주일중 3일 나가게 되며 하루일과는 다음과 같습니다 오전 두시간정도 이론수업이 진행되며 이후 두시간은 아래 사진과같이 쉐프가 직접 설명과 demonstration을 통한 형식으로 수업하며 오후에는 학생들이 오전에 수업을 토대로 직접 실습을하는 형태로 진행됩니다
서티3의 과정이 끝나면 학생들은 6개월간 유급실습을 나가게 되며, 호주 각지의 호텔 레스토랑등 호스피탈리티분야에서 현장경험및 경력을 쌓으실 수 있습니다.
르꼬르동블루 수업은 실습이 위주인 서티 3까지는 주 3일 진행되며 월화수, 혹은 목금토의 요일에 진행됩니다 유급실습이 끝나고 서티4과정부터 디플로마과정은 주 4일 (혹은 5일 수업)입니다
실제 쉐프가 시연을 보여주는 수업모습입니다^^
실습중인 학생들의 모습
◆과목소개:
Advanced Diploma of Hospitality(요리) |
Basic Cuisine |
SITHCCC001B Organise and prepare food SITHCCC002A Present food SITHCCC005A Use basic methods of cookery SITHCCC004B Clean and maintain kitchen premises SITHCCC003A Receive and store kitchen supplies SITXOHS002A Follow workplace hygiene procedures SITXOHS001B Follow health, safety and security procedures SITXCOM001A Work with colleagues and customers SITXCOM002A Work in a socially diverse environment SITHIND001B Develop and update hospitality industry knowledge |
Intermediate Cuisine |
SITHCCC008A Prepare stocks, sauces and soups SITHCCC006A Prepare appetisers and salads SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes SITHCCC013A Prepare hot and cold desserts SITHCCC014A Prepare pastries, cakes and yeast goods SITXFSA001A Implement food safety procedures |
Superior Cuisine |
SITHCCC010A Select, prepare and cook poultry SITHFAB009A Provide responsible service of alcohol SITHCCC012A Select, prepare and cook meat SITHCCC011A Select, prepare and cook seafood SITHCCC021B Handle and serve cheese *SITHCCC027A Prepare, cook and serve food for food service SITHCCC016A Develop cost-effective menus SITHCCC029A Prepare foods according to dietary and cultural needs SITXCCS002A Provide quality customer service SITXCOM003A Deal with conflict situations HLTFA301B Apply first aid SITXHRM001A Coach others in job skills SITHCCC028A Prepare, cook and serve food for |
Stage 1- Certificate IV in Hospitality (Commercial Cookery) |
SITHCCC015A Plan and prepare food for buffets SITHCCC024B Select, prepare and serve specialised cuisines SITHCCC040A Design menus to meet market needs SITHCCC026A Establish and maintain quality control of food SITXINV002A Control and order stock SITXFSA002A Develop and implement a food safety program SITHCCC025A Monitor catering revenue and costs SITXMGT001A Monitor work operations SITXOHS004B Implement and monitor workplace health, safety and security practices SITXHRM005A Lead and manage people SITXFIN003A Interpret financial information SITXFIN004A Manage finances within a budget SITXINV001A Receive and store stock |
Stage 2- Advanced diploma of Hospitality |
SITXOHS005A Establish and maintain an OHS system SITXHRM002A Recruit, select and induct staff SITXHRM003A Roster staff SITXMGT002A Develop and implement operational plans SITXFIN005A Prepare and monitor budgets SITXGLC001A Develop and update legal knowledge required for business compliance SITXMGT006A Establish and conduct business relationships SITXHRM007A Manage workplace diversity SITXHRM006A Monitor staff performance SITXCCS003A Manage quality customer service SITXFIN007A Manage physical assets SITXFIN008A Manage financial operations SITXMGT004A Develop and implement a business plan SITXMPR005A Develop and manage marketing strategies |
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Advanced Diploma of Hospitality(제과제빵) |
Basic Pâtisserie |
SITHCCC001B Organise and prepare food SITHCCC002A Present food SITHCCC005A Use basic methods of cookery SITHCCC004B Clean and maintain kitchen premises SITHCCC003B Receive and store kitchen supplies SITXOHS002A Follow workplace hygiene procedures SITXOHS001B Follow health, safety and security procedures SITXCOM001A Work with colleagues and customers SITXCOM002A Work in a socially diverse environment SITHIND001A Develop and update hospitality industry knowledge |
Intermediate Pâtisserie |
SITHCCC013A Prepare hot and cold desserts SITHCCC014A Prepare pastries, cakes and yeast goods SITXFSA001A Implement food safety procedures SITHPAT006A Present desserts SITXCOM003A Deal with conflict situations |
Superior Pâtisserie |
SITHPAT004A Prepare bakery products for pâtisseries SITHPAT001A Prepare and produce pastries SITHPAT002A Prepare and produce cakes SITHPAT003A Prepare and produce yeast goods SITHPAT009A Prepare desserts to meet special dietary requirements SITHCCC027A Prepare, cook and serve food for food service SITXHRM001A Coach others in job skills SITHPAT005A Prepare and present gateaux, torten and cakes SITHCCC029A Prepare foods according to dietary and cultural needs SITHPAT007A Prepare and display petits fours SITHIND003A Provide and co-ordinate hospitality service Industry placement - 6 months |
Stage 1- Certificate IV in Hospitality (Pâtisserie) |
SITHCCC022A Prepare chocolate and chocolate confectionery SITHPAT008A Prepare and model marzipan SITHPAT010A Prepare and display sugar work SITHPAT011A Plan, prepare and display sweet buffet showpieces SITHPAT012A Plan pâtisserie operations SITHCCC026A Establish and maintain quality control of food SITXINV002A Control and order stock SITXFSA002A Develop and implement a food safety program SITHCCC025A Monitor catering revenue and costs SITXMGT001A Monitor work operations SITXOHS004B Implement and monitor workplace health, safety and security practices SITXHRM005A Lead and manage people SITXFIN003A Interpret financial information SITXFIN004A Manage finances within a budget SITXINV001A Receive and store stock SITXCCS002A Provide quality customer service SITHCCC016A Develop cost effective menus |
Stage 2- Advanced diploma of Hospitality |
SITXOHS005A Establish and maintain an OHS system SITXHRM002A Recruit, select and induct staff SITXHRM003A Roster staff SITXMGT002A Develop and implement operational plans SITXFIN005A Prepare and monitor budgets SITXGLC001A Develop and update legal knowledge required for business compliance SITXMGT006A Establish and conduct business relationships SITXHRM007A Manage workplace diversity SITXHRM006A Monitor staff performance SITXCCS003A Manage quality customer service SITXFIN007A Manage physical assets SITXFIN008A Manage financial operations SITXMGT004A Develop and implement a business plan SITXMPR005A Develop and manage marketing strategies |
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◆ 입학시기 : 1,7월
◆ 기간 : 2년
일주일에 5일 수업이며 2년에 걸친 코스입니다.
각 스테이지 별 실습과 이론 수업이 시드니 캠퍼스와 마찬가지로 나눠지는데 각 2개월씩 3단계로 나눠서 시드니와 동일하게 실습 위주의 수업이 이루어지며 유급실습 6개월을 마친후에 디플로마 이론수업을 통해서 학위를 얻게 됩니다.
◆ 학비
요리과정 총 학비 $55,517
$52,000+$250(입학금)+$2,200(기타비용)+$1,067(유학생의료보험2년5개월) 제과제빵과정 총 학비 $55,562 $52,000+$250(입학금)+$2,245(기타비용)+$1,067(유학생의료보험2년5개월)
◆ 입학조건: Year 11 이상(고등학교 졸업자)/ IELTS 5.5(G)
◆ 과정
Certificate lll in Hospitality(Commercial Cookery/Patisserie)-1년과정 - stage 1.1 (2개월)
- stage 1.2 (2개월)
- stage 1.3 (2개월)
- stage 2 - 유급실습(6개월)
Advanced Diploma of Hospitality(Cusine or Patisserie)-1년과정
- stage 3(6개월)
- stage 4(6개월)
Certificate III in Hospitality (Commercial Cookery/Pattisarie) (12 months) |
Stage 1.1 2 months |
Stage 1.2 2 months |
Stage 1.3 2 months |
Stage 2 Industry Placement 6 months |
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The program incorporates Certificate III |
Professional Culinary Management Program (24 Months) Diplôme Avançé de Gestion Culinaire |
Stage 1.1 2 months |
Stage 1.2 2 months |
Stage 1.3 2 months |
Stage 2 Industry Placement 6 months |
Stage 3 6 months |
Stage 4 6 months |
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The program incorporates Certificate III, and the coveted Advanced Diploma of Hospitality. |
◆과목소개:
Advanced Diploma of Hospitality(요리) |
stage 1.1 |
SITHCCC001B Organise & prepare food SITHCCC002A Present food SITHCCC003B Receive & store kitchen supplies SITHCCC004B Clean & maintain kitchen premises SITHCCC005A Use basic methods of cookery SITHCCC008A Prepare stocks, sauces and soups SITXCOM001A Work with colleagues & customers SITXCOM002A Work in a socially diverse environment SITXOHS001B Follow health, safety & security procedures SITXOHS002A Follow workplace hygiene procedures |
stage 1.2 |
SITHCCC007A Prepare sandwiches SITHCCC006A Prepare appetisers & salads SITHCCC009A Prepare vegetables, fruit, eggs & farinaceous dishes SITHCCC010A Select, prepare & cook poultry SITXFSA001A Implement food safety procedures SITXCOM003A Deal with conflict situations SITXHRM001A Coach others in job skills SITHIND001B Develop & update hospitality industry knowledge SITHCCC014A Prepare pastries, cakes & yeast goods |
stage 1.3 |
SITHCCC011A Select, prepare & cook seafood SITHCCC026A Establish & maintain quality control of food SITHCCC013A Prepare hot & cold desserts SITHCCC012A Select, prepare & cook meat SITHCCC016A Develop cost-effective menus SITHCCC029A Prepare foods according to dietary & cultural needs HLTFA301B Apply first aid SITXFSA002A Develop & implement a food safety program SITHCCC027A Prepare, cook & serve food for food service |
Stage 2 - I ndustry Placement |
SITHCCC028A Prepare, cook & serve food for menus |
Stage 3 & 4 SPECIALISED UNITS |
SITHCCC015A Plan and prepare food for buffets SITHCCC024B Select, prepare and serve specialised cuisines SITHCCC021B Handle and serve cheese SITHFAB011A Develop and update food and beverage knowledge SITHCCC040A Design menus to meet market needs |
Stage 3 & 4 GENERAL UNITS |
SITXCCS002A Provide quality customer service SITXMGT004A Develop and implement a business plan SITXMPR005A Develop and manage marketing strategies SITXFIN008A Manage financial operations SITHCCC025A Monitor catering revenue and costs SITXFIN004A Manage finances within a budget SITXFIN005A Prepare and monitor budgets SITXGLC001A Develop and update legal knowledge for business compliance SITXINV001A Receive and store stock SITXINV002A Control and order stock SITXHRM005A Lead and manage people SITXFIN007A Manage physical assets SITXMGT002A Develop and implement operational plans SITXOHS005A Establish and maintain an OHS system SITXOHS004B Implement and monitor workplace health, safety and security practices SITXHRM002A Recruit, select and induct staff SITXHRM003A Roster staff SITXMGT006A Establish and conduct business relationships SITXHRM007A Manage workplace diversity SITXMGT001A Monitor work operations SITXCCS003A Manage quality customer service SITXHRM006A Monitor staff performance SITXFIN003A Interpret financial information |
Advanced Diploma of Hospitality(제과제빵) |
stage 1.1 |
SITHCCC001B Organise & prepare food SITHCCC002A Present food SITHCCC003B Receive & store kitchen supplies SITHCCC004B Clean & maintain kitchen premises SITHCCC005A Use basic methods of cookery SITHCCC008A Prepare stocks, sauces and soups SITXCOM001A Work with colleagues & customers SITXCOM002A Work in a socially diverse environment SITXOHS001B Follow health, safety & security procedures SITXOHS002A Follow workplace hygiene procedures |
stage 1.2 |
SITHPAT001A Prepare and produce pastries SITHPAT002A Prepare and produce cakes SITHPAT006A Present desserts SITXFSA001A Implement food safety procedures SITXCOM003A Deal with conflict situations SITXHRM001A Coach others in job skills SITHIND001B Develop & update hospitality industry knowledge SITHPAT003A Prepare and produce yeast goods SITHCCC013A Prepare hot and cold desserts |
stage 1.3 |
SITHCCC026A Establish & maintain quality control of food SITHPAT005A Prepare and present gateaux, torten and cakes SITHPAT008A Prepare and model marzipan SITHPAT004A Prepare bakery products for patisseries SITHCCC029A Prepare foods according to dietary & cultural needs SITXFSA002A Develop and implement a food safety program TLIE1005A Carry out basic workplace calculations SITHCCC027A Prepare, cook & serve food for food service |
Stage 2 - I ndustry Placement |
SITHIND003A Provide and coordinate hospitality service |
Stage 3 & 4 SPECIALISED UNITS |
SITHCCC022A Prepare chocolate and chocolate confectionery SITHPAT007A Prepare and display petits fours SITHPAT010A Prepare and display sugar work SITHPAT011A Plan, prepare and display sweet buffet showpieces SITHPAT012A Plan pâtisserie operations |
Stage 3 & 4 GENERAL UNITS |
SITXCCS002A Provide quality customer service SITXMGT004A Develop and implement a business plan SITXMPR005A Develop and manage marketing strategies SITXFIN008A Manage financial operations SITHCCC025A Monitor catering revenue and costs SITXFIN004A Manage finances within a budget SITXFIN005A Prepare and monitor budgets SITXGLC001A Develop and update legal knowledge for business compliance SITXINV001A Receive and store stock SITXINV002A Control and order stock SITXHRM005A Lead and manage people SITXFIN007A Manage physical assets SITXMGT002A Develop and implement operational plans SITXOHS005A Establish and maintain an OHS system SITXOHS004B Implement and monitor workplace health, safety and security practices SITXHRM002A Recruit, select and induct staff SITXHRM003A Roster staff SITXMGT006A Establish and conduct business relationships SITXHRM007A Manage workplace diversity SITXMGT001A Monitor work operations SITXCCS003A Manage quality customer service SITXHRM006A Monitor staff performance SITXFIN003A Interpret financial information |
◆ 입학시기 : 매년 1, 7월 ◆ 기간 : 3년
◆ 학비 : $69,900(Yr 1: $24,100 Yr 2: $ $21,800 Yr 3:$24,000)
◆ 학기구성: 6개월 이론+6개월 실습 (1,2학년)+6개월 이론(3학년)
◆ 입학조건: 고등학교 졸업자 이상(만18세이상) /한국 대학교, 전문대학 1년 이상 재학 IELTS 아카데믹(6.0) 4과목 모두 5.5 이상이어야함 (고등학교만 졸업시에는 관련기관에서 foundation/diploma of Business, 또는 다른 호주 교육기관에서 diploma of Business/marketing 을 받으면 됨)
◆ 학사구조:
◆ 졸업 후 진로: Restaurant Manager, Banquet Manager, Food & Beverage Manager, Financial Controller, Catering Manager
◆ 과목소개
◆ 입학시기 : 매년 1, 7월 ◆ 기간 : 3년
◆ 학비 : $69,500(Yr 1: $23,700 Yr 2: $ $21,800 Yr 3:$24,000)
◆ 학기구성: 6개월 이론+6개월 실습 (1,2학년)+6개월 이론(3학년)
◆ 입학조건: 고등학교 졸업자 이상(만18세이상) /한국 대학교, 전문대학 1년 이상 재학 IELTS 아카데믹(6.0) 4과목 모두 5.5 이상이어야함 (고등학교만 졸업시에는 관련기관에서 foundation/diploma of Business , 또는 다른 호주 교육기관에서 diploma of Business/marketing 을 받으면 됨)
◆ 학사구조:
◆ 졸업 후 진로 : Business Development Manager, Food & Beverage Manager, Rooms Division Manager, Maître d'Hotel, Events Manager, Human Resources Manager..
◆ 과목소개 :
◆ 입학시기 : 매년 1, 7월 ◆ 기간 : 3년
◆ 학비 : $61,600(Yr 1: $24,100 Yr 2: $ $23,500 Yr 3:$24,000)
◆ 학기구성: 6개월 이론+6개월 실습 (1,2학년)+6개월 이론(3학년)
◆ 입학조건: 고등학교 졸업자 이상(만18세이상) /한국 대학교, 전문대학 1년 이상 재학 IELTS 아카데믹(6.0) 4과목 모두 5.5 이상이어야함 (고등학교만 졸업시에는 관련기관에서 foundation/diploma of Business , 또는 다른 호주 교육기관에서 diploma of Business/marketing 을 받으면 됨)
◆ 학사구조:
◆ 졸업 후 진로: Food Product Developer, Manager of Food, Wholesale/ Retail Operations, Small Scale Food Producer, Food Merchandiser, Food Sales Specialist.< P>
◆ 과목소개:
◆ 입학시기 : 매년 1, 7월 ◆ 기간 : 3년
◆ 학비 : $61,600(Yr 1: $23,000 Yr 2: $ $24,500 Yr 3:$24,000)
◆ 학기구성: 6개월 이론+6개월 실습 (1,2학년)+6개월 이론(3학년)
◆ 입학조건: 고등학교 졸업자 이상(만18세이상) /한국 대학교, 전문대학 1년 이상 재학 IELTS 아카데믹(6.0) 4과목 모두 5.5 이상이어야함 (고등학교만 졸업시에는 관련기관에서 foundation/diploma of Business , 또는 다른 호주 교육기관에서 diploma of Business/marketing 을 받으면 됨)
◆ 학사구조:
◆ 졸업 후 진로: Cellar Door Supervisor, Wine Marketer, Manager of Wine, Wholesale/Retail Operations, Wine Entrepreneur, Wine Educator.
◆ 과목소개:
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