2009년 르꼬르동블루 cusine structure advanced diploma

2009년 르꼬르동블루 cusine structure advanced diploma

 

 

 

SIT UoC	Title	Stage
	Cuisine de Base Certificate I in Hospitality (Kitchen Operations)
SITHCCC001A SITHCCC002A SITHCCC005A	Organize and prepare food Present food Use basic methods of cookery	1
SITHCCC004A	Clean and maintain kitchen premises	1
SITHCCC003A	Receive & store kitchen supplies	1
SITXOHS002A	Follow workplace hygiene procedures	1
SITXOHS001A	Follow health, safety and security procedures	1
SITXCOM001A	Work with colleagues & customers	1
SITXCOM002A	Work in a socially diverse environment	1
SITHIND001A	Develop and update hospitality industry knowledge	1
	Assessments – theory, practical	1
	Totals 9 weeks x 3 days
SIT UoC	Title	Stage
	Cuisine Intermédiaire Certificate II in Hospitality (Kitchen Operations)
SITHCCC008A	Prepare stock, sauces and soups	2
SITHCCC006A SITHCCC009A	Prepare appetizers and salads Prepare vegetables, fruit, eggs and farinaceous dishes	2
SITHCCC013A SITHCCC014A	Prepare hot & cold desserts Prepare pastry, cake, yeast goods	2
SITHCCC027A	Prepare, cook and serve food for food service	2
SITXFSA001A	Implement food safety procedures	2
SITXCOM004A	Communicate on the telephone	2
	Career Preparation and Workplace Communications	2
	Assessments – theory, practical	2
	Totals 9 weeks x 3 days

 

SIT UoC	Title	Stage
	Cuisine Supérieure Certificate III in Hospitality (Commercial Cookery)
SITHCCC010A	Select, prepare and cook poultry	3
SITHCCC012A	Select, prepare and cook meat	3
SITHCCC011A	Select, prepare and cook seafood	3
SITHCCC021A	Handle and serve cheese	3
SITHCCC028A SITHCCC016A	Prepare, cook and serve food for food service Develop cost effect menus	3
SITHCCC029A	Prepare foods according to dietary and cultural needs	3
SITXCCS002A	Provide quality customer service	3
SITXCOM003A	Deal with conflict situations	3
HLTFA301B	Apply first aid	3
SITXHRM001A	Coach others in job skills	3
	Career Preparation and Workplace Communications	3
	Assessments – theory, practical	3
	Totals 9 weeks x 3 days
	Industry Placement
SITHCCC028A	Prepare, cook and serve food for menus	4/5
	Totals 27 weeks

 

	SIT UoC	Title	Stage
		Diplôme Avançé de Gestion Culinaire Advanced Diploma of Hospitality   Incorporating the Certificat de Chef de Partie (Cuisine) Certificate IV in Hospitality (Commercial Cookery)
Adv Dip   Stage 1   18 weeks	SITHCCC015A	Plan and prepare foods for buffets – breakfast, lunch, dinner, morning/afternoon teas, supper	6/7
	SITHCCC024A	Select and prepare and serve specialist cuisines	6/7
	SITHCCC040A	Design menus for market needs	6/7
	SITHCCC026A	Establish and maintain quality control of food	6/7
	SITXINV002A	Control and order stock	6/7
	SITXFSA002A	Develop and implement a food safety program	6/7
	SITCCC0025A	Monitor catering revenue and costs	6/7
	SITXFIN004A	Manage finances within a budget	6/7
	SITXFIN005A	Prepare and monitor budgets	6/7
	SITXFIN003A	Interpret financial information	6/7
	SITXHRM005A	Lead and  manage people	6/7
	SITXMGT01A	Monitor work operations	6/7
	SITXOHS004A	Implement  and monitor workplace health, safety and security practices	6/7
Adv Dip   Stage 1   18 Weeks	SITMGT004A	Develop and implement a business plan	8/9
	SITCCS003A	Manage quality customer service	8/9
	SITXMGT006A	Establish and conduct business relationships	8/9
	SITXGLC001A	Develop and update legal knowledge required for business compliance	8/9
	SITXMPR005A	Develop and manage marketing strategies	8/9
	SITFIN008A	Manage financial operations	8/9
	SITFIN007A	Manage physical assets	8/9
	SITXHRM007A	Manage workplace diversity	8/9
	SITXHRM002A	Recruit and select and induct staff	8/9
	SITXHRM006A	Monitor staff performance	8/9
	SITXHRM003A	Roster staff	8/9
	SITXOHS005A	Establish and maintain an OHS system	8/9
	SITXMGT002A	Develop and implement  operational plans	8/9
		Assessments – theory, practical
		Totals 36 weeks