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

COMMERCIAL

COOKERY

Certificate III

Certificate IV

MANAGEMENT

Diploma

Advanced Diploma

www.leculinaire.edu.au

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

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

TABLE OF CONTENTS

Welcome message 3

Certificate III in Commercial Cookery 4 Training / Location / Assessment requirements 5 Course structure / Work placement 5

Certificate IV in Commercial Cookery 6 Training / Location / Assessment requirements 7 Course structure / Work placement 7

Diploma of Hospitality Management 8 Training / Location / Assessment requirements 9 Course structure / Work placement 9

Advanced Diploma of Hospitality Management 10 Training / Location / Assessment requirements 11 Course structure / Work placement 11

How 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 13

General information 14 Academic calendar 2020-2022 14 Location 15

WELCOME MESSAGE

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

train 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 10

tuition weeks and 4 terms per

year.

*This may vary slightly depending on the course you

have selected

CERTIFICATE III

IN COMMERCIAL COOKERY

SIT30816

SITXFSA001 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 requirements

SITXINV001 Receive and store stock

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.

SITXFSA002 Participate in safe food handling practices

SITHCCC015 Produce and serve food for buffets

SITHKOP002 Plan and cost basic menus

SITXWHS002 Identify hazards, assess, and control safety risk

SITXHRM001 Coach others in job skills

BSBSUS201 Participate in environmentally sustainable work practices

BSBWOR203 Work effectively with others

SITHCCC020 Work effectively as a cook

SITXWHS001 Participate in safe work practices

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.edu.au) as part of their learning and

assessment materials are provided online. Free WIFI is

available at the institute. You will also complete

LLN and computing skill assessment prior to

enrolment.

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 minimum 48 shifts of

mandatory work placement. Some self-study during the

term for revision and assessment preparation.

LOCATION

Level 2, 39-45 Dixon St., Haymarket 2000,

Australia

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.

Course Structure

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

year period.

Work Placement

Students must complete and document minimum 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.

Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K • ABN: 66 615266790 • W: www.leculinaire.edu.au 5

Duration: 52 weeks

placement

12 weeks’ term breaks

20 hours’ delivery per week as follows:

º 15 hours’ classroom delivery

º 5 hours online

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.

BSBDIV501 Manage diversity in the workplace

BSBSUS401 Implement and monitor environmentally

sustainable work practices

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

SITHCCC012 Prepare poultry dishes

SITHCCC013 Prepare seafood dishes

SITHCCC014 Prepare meat dishes

SITHCCC018 Prepare food to meet special dietary

requirements

SITHCCC019 Produce cakes, pastries and breads

SITHCCC020 Work effectively as a cook

SITHKOP002 Plan and cost basic menus

SITHKOP004 Develop menus for special dietary

requirements

SITHKOP005 Coordinate cooking operations

SITHPAT006 Produce desserts

SITXCOM005 Manage conflict

SITXFIN003 Manage finances within a budget

SITXFSA001 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

*The Certificate IV is made up of 33 units. 26 core units are listed. There are 7 elective units which are subject to change to meet the requirements of the training package.

CERTIFICATE IV IN COMMERCIAL COOKERY SIT40516

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.edu.au) as part of their learning and

assessment materials are provided online. Free WIFI is

available at the institute. You will also complete

LLN and computing skill assessment prior to

enrolment.

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 minimum 48 shifts of

mandatory work placement. Some Self-study during

the term for revision and assessment preparation.

LOCATION

Level 2, 39-45 Dixon St., Haymarket 2000,

Australia

ASSESSMENT REQUIREMENTS

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.

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.

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 minimum 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 collage.

Duration: 76 weeks

Delivery mode: classroom, online and work

placement

The program is delivered over 76 weeks’ full time

as follows:

• 60 weeks’ delivery (6 x 10 week terms),

including minimum 48 work

placement shifts

• 16 weeks’ term breaks

• 20 hours’ delivery per week as follows:

º 15 hours’ classroom delivery

º 5 hours online

Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K • ABN: 66 615266790 • W: www.leculinaire.edu.au 7

SIT50416

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.

BSBDIV501 Manage diversity in the workplace

SITXCOM005 Manage conflict

SITXHRM003 Lead and manage people

SITXMGT001 Monitor work operations

SITXFIN003 Manage finances within a budget

SITXWHS003 Implement and monitor

work health and safety

practices

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

* The Diploma is made up of 28 units. 13 core units are listed. There are 15 elective units which are due to your choice either of cookery or food beverage pathway to meet the requirements of the training package.

DIPLOMA OF HOSPITALITY MANAGEMENT

SIT50416

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.edu.au) as part of their learning and

assessment materials are provided online. Free WIFI is

available at the institute. You will also complete

LLN and computing skill assessment prior to

enrolment.

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

Training is 15 hours face to face per week in a classroom

environment, plus 5 hours online per week and minimum

36 shifts of mandatory work placement. Some Self-

study during the term for revision and assessment

preparation.

The training program is undertaken using a planned

schedule in accordance with national standards

LOCATION

Level 2, 39-45 Dixon St., Haymarket 2000,

Australia

ASSESSMENT REQUIREMENTS

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.

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.

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 minimum

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 collage.

Duration: 92 weeks

Delivery mode: classroom, online and work

placement

The program is delivered over 92 weeks’ full time

as follows:

• 70 weeks’ delivery (7 x 10 week terms),

including minimum 36 work

placement shifts

• 22 weeks’ term breaks

• 20 hours’ delivery per week as follows:

º 15 hours’ classroom delivery

º 5 hours online

Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K • ABN: 66 615266790 • W: www.leculinaire.edu.au 9

SIT60316

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.

BSBDIV501 Manage diversity in the

workplace

BSBFIM601 Manage finances

BSBMGT517 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 staff

SITXHRM006 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

safety system

*The Diploma is made up of 33 units.

16 core units are listed. There are 17

elective units which are subject to

change due to your choice of cookery

or food beverage pathway to meet the

requirements of the training package.

ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

SIT60316

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.edu.au) as part of their learning and

assessment materials are provided online. Free WIFI is

available at the institute. You will also complete

LLN and computing skill assessment prior to

enrolment.

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

Training is 15 hours face to face per week in a classroom

environment, plus 5 hours online per week and minimum

36 shifts of mandatory work placement. Some Self-

study during the term for revision and assessment

preparation.

The training program is undertaken using a planned

schedule in accordance with national standards

LOCATION

Level 2, 39-45 Dixon St., Haymarket 2000,

Australia

ASSESSMENT REQUIREMENTS

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.

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.

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 minimum

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 collage.

Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K • ABN: 66 615266790 • W: www.leculinaire.edu.au 11

Duration: 116 weeks

placement

26 weeks’ term breaks

20 hours’ delivery per week as follows:

º 15 hours’ classroom delivery

º 5 hours online

APPLICATION PROCESS

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.edu.au

The form should be completed in full and submitted

by email to: reception@leculinaire.edu.au

MINIMUM ENTRY REQUIREMENTS:

Be over the age of 18

Demonstrate good command of written and spoken

English

Verified evidence of IELTS Level 5.5

Provide your own Laptop and/or tablet

Have completed an equivalent secondary schooling

level of a High School Certificate or can demonstrate

suitable work experience.

Must have computer literacy and this will be

assessed in the LLN (Language, Literacy and

Numeracy) Test

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

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 Le Culinaire

Team 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.

Upon approval of your application, an electronic

confirmation of enrolment (eCoe) will be generated.

It is the applicant’s responsibility to apply for a

student visa. If your application is not complete,

the Le Culinaire Team will contact you.

‘

’

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.edu.au in order to

access the course fees and payment schedule.

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.

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:

Reception on:

E-mail: reception@leculinaire.edu.au

Phone: 02 9211 3945

OTHER GENERAL INFORMATION

International students should also visit our website

www.leculinaire.edu.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

Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K • ABN: 66 615266790 • W: www.leculinaire.edu.au 13

ACADEMIC CALENDAR 2020-2022

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

Term dates 2020 Term dates 2021 Term dates 2022

Term 1 Term 1 Term 1

13.1.20 – 22.3.20 11.1.21 – 21.3.21 10.1.22 – 20.3.22

Break 23.3.20 – 6.4.20 Break 22.3.21 - 4.4.21 Break 21.3.22 – 3.4.22

Term2 Term 2 Term 2

6.4.20 – 14.6.20 5.4.21 – 13.6.21 4.4.22 – 12.6.22

Break 15.6.20 – 27.6.20 Break 14.6.21 – 4.7.21 Break 13.6.22 – 3.7.22

Term 3 Term 3 Term 3

6.7.20 – 13.9.20 5.7.21 – 12.9.21 4.7.22 – 11.9.22

Break 14.9.20 – 27.9.20 Break 13.09.21 – 26.9.21 Break 12.9.22 – 25.9.22

Term 4 Term 4 Term 4

28.9.20 – 6.12.20 27.9.21 – 05.12.21 26.9.22 – 4.12.22

Break 7.12.20 – 10.1.21 Break 6.12.21 – 09.1.22 Break 5.12.22 - 8.1.23

LOCATION

Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K • ABN: 66 615266790 • W: www.leculinaire.edu.au 15

Le Culinaire Hospitality Institute Level 2, 39-45 Dixon Street

Haymarket NSW, 2000 Australia

t: +61 (0)2 9211 3945

w: www.leculinaire.edu.au

e:reception@leculinaire.edu.au

RTO # 45326 • CRICOS # 03667K