르꼬르동블루 Equivalence table for Cuisine and Patisserie programs

르꼬르동블루 Equivalence table for Cuisine and Patisserie programs

 

 

Equivalence table for Cuisine programs

Students who have successfully completed the following qualification:

Certificate I in Hospitality (Kitchen Operations) – Basic Cuisine, can enter directly into the Certificate II in Hospitality (Kitchen Operations)

Certificate II in Hospitality (Kitchen Operations) – Intermediate Cuisine, can enter directly into the Certificate III in Hospitality (Commercial Cookery)

Certificate III in Hospitality (Commercial Cookery) – Superior Cuisine can enter directly into the Advanced Diploma of Hospitality

Certificate IV in Hospitality (Commercial Cookery) – Certificate de Chef de Partie, can enter directly into the Advanced Diploma of Hospitality

 

Equivalence table for Patisserie programs

Students who have successfully completed the:

Certificate I in Hospitality (Kitchen Operations) – Basic Patisserie, can enter directly into the Certificate II in Hospitality (Kitchen Operations)

Certificate II in Hospitality (Kitchen Operations) – Intermediate Patisserie,  can enter directly into the Certificate III in Hospitality (Patisserie)

Certificate III in Hospitality (Patisserie) – Superior Patisserie, can enter directly into the Advanced Diploma of Hospitality

Certificate IV in Hospitality (Commercial Cookery) – Certificate de Chef de Partie, can enter directly into the Advanced Diploma of Hospitality

 

If a student has NOT completed a full qualification then credit can be given for individual Units of Competency successfully completed.

This table shows the alignment between the individual units of competency of the THH02 and the SIT07 Units when granting credits:

 

THH02 Training Package	SIT07 Training Package
THHCOR01B Work with colleagues and customers	SITXCOM001A Work with colleagues & customers
THHCOR02B Work in a socially diverse environment	SITXCOM002A Work in a socially diverse environment
THHCOR03B Follow health, safety and security procedures	SITXOHS001A Follow health, safety and security procedures
THHHCO01B Develop and update hospitality industry  knowledge	SITHIND001A Develop and update hospitality industry knowledge
THHBKA01B Organise and prepare food	SITHCCC001A Organize and prepare food
THHBKA02B Present food	SITHCCC002A Present food
THHBKA03B Receive and store kitchen supplies	SITHCCC003A Receive & store kitchen supplies
THHBKA04B Clean and maintain kitchen premises	SITHCCC004A Clean and maintain kitchen premises
THHBCC01B Use basic methods of cookery	SITHCCC005A Use basic methods of cookery
THHBCC03B Prepare stocks, sauces and soups	SITHCCC008A Prepare stock, sauces and soups
THHBCC04B Prepare vegetables, eggs and farinaceous  dishes	SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
THHBCC02B Prepare appetisers and salads	SITHCCC006A Prepare appetizers and salads
THHBCC09B Prepare pastry, cakes and yeast goods	SITHCCC014A Prepare pastry, cake, yeast goods
THHBCC08B Prepare hot and cold desserts	SITHCCC013A Prepare hot & cold desserts
THHCCH01A Prepare, cook and serve food	SITHCCC027A Prepare, cook and serve food for food service
THHGGA01B Communicate on the telephone	SITXCOM004A Communicate on the telephone
THHBCC07B Select, prepare and cook meat	SITHCCC012A Select, prepare and cook meat
THHGTR01B Coach others in job skills	SITXHRM001A Coach others in job skills
THHBCC06B Prepare and cook seafood	SITHCCC011A Select, prepare and cook seafood
THHADCC05B Handle and serve cheese	SITHCCC021A Handle and serve cheese
THHBCC13B Plan and control Menu Based Catering	SITHCCC016A Develop cost-effective menus
THHCCH02A Prepare, cook and serve food for menus	SITHCCC028A Prepare, cook and serve food for menus
THHGCS03B Deal with conflict situations	SITXCOM003A Deal with conflict situations
THHBFB12B Prepare and serve espresso coffee	SITFAB012A Prepare and serve espresso coffee
THHADPT01B Prepare bakery products for patisseries	SITHPAT004A Prepare bakery products for patisseries
THHBPT01B Prepare and produce pastries	SITHPAT001A Plan and prepare pastries
THHBPT02B Prepare and produce cakes	SITHPAT002A Plan and prepare cakes
THHBPT03B Prepare and produce yeast goods	SITHPAT003A Plan and prepare yeast goods
THHADPT06B Prepare desserts to meet special dietary  requirements	SITHPAT009A Prepare desserts to meet special dietary  requirements
THHBCC07B Prepare chocolate and chocolate  confectionary	SITHCCC022A Prepare chocolate and chocolate confectionary
THHADPT04B Prepare and display petits fours	SITHPAT007A Prepare and display petits fours
THHADPT05B Prepare and model marzipan	SITHPAT008A Prepare and model marzipan
THHADPT07B Prepare and display sugar work	SITHPAT010A Prepare and display sugar work
THHADPT08B Plan, prepare and display sweet buffet show pieces	SITPAT011A Plan, prepare and display sweet buffet  showpieces
THHADPT02B Prepare and present gateaux, tortes and cakes	SITHPAT005A Prepare and present gateaux, torten and  cakes
THHADPT03B Present desserts	SITHPAT006A Present desserts
THHBCC10B Plan and prepare food for buffets	SITHCCC015A Plan and prepare food for buffets
THHADCC08B Select, prepare and serve specialist cuisines	SITHCCC024A Select and prepare and serve specialist  cuisines
THHSCAT04B Design menus for market needs	SITHCCC040A Design menus for market needs
THHS2CC2B Establish and maintain quality control	SITHCCC026A Establish and maintain quality control of  food
THHGGA07B Control and order stock	SITXINV002A Control and order stock
THHS2CC1B Monitor catering revenue and costs	SITCCC0025A Monitor catering revenue and costs
THHGLE13B Manage finances within a budget	SITXFIN004A Manage finances within a budget
THHGLE14B Prepare and monitor budgets	SITXFIN005A Prepare and monitor budgets
THHGFA06A Interpret financial information	SITXFIN003A Interpret financial information
THHGLE08B Lead and  manage people	SITXHRM005A Lead and  manage people
THHGLE01B Monitor work operations	SITXMGT01A Monitor work operations
THHGLE02B Implement  and monitor workplace health,  safety and security practices	SITXOHS004A Implement  and monitor workplace  health, safety and security practices
THHGLE19B Develop and implement a business plan	SITMGT004A Develop and implement a business plan
THHGLE11B Manage quality customer service	SITCCS003A Manage quality customer service
THHGCS08B Establish and conduct business relationships	SITXMGT006A Establish and conduct business relationships
THHGLE20B Develop and update the legal knowledge required for business compliance	SITXGLC001A Develop and update legal knowledge required for business compliance
THHGLE12B Develop and manage marketing strategies	SITXMPR005A Develop and manage marketing strategies
THHGLE15B Manage financial operations	SITFIN008A Manage financial operations
THHGLE16B Manage physical assets	SITFIN007A Manage physical assets
THHGLE09B Manage workplace diversity	SITXHRM007A Manage workplace diversity
THHGLE07B Recruit and select staff	SITXHRM002A Recruit and select and induct staff
THHGLE06B Monitor staff performance	SITXHRM006A Monitor staff performance
THHGLE05B Roster staff	SITXHRM003A Roster staff
THHGLE04B Establish and maintain an OHS system	SITXOHS005A Establish and maintain an OHS system
THHGLE03B Develop and implement operational plans	SITXMGT002A Develop and implement  operational plans

 

 

 

This following table shows the Units NOT equivalent between the THH02 and the SIT07 Units when granting credits:

 

THH02 Training Package	SIT07 Training Package
THHGCS02B Promote products and services	SITXCCS002A Provide quality customer service
THHBCC11B Implement food safety procedures	SITXFSA001A Implement food safety procedures
THHS2CC3B Develop a food safety program	SITXFSA002A Develop and implement a food safety  program
THHGHS01B Follow workplace hygiene procedures	SITXOHS005A Follow workplace hygiene procedures
THHBCC05B Prepare and cook poultry and game	SITHCCC010A Select, prepare and cook poultry
THHBCAT01B Prepare foods according to dietary and  cultural needs	SITHCCC029A Prepare foods according to dietary and  cultural needs
THHSPT01B Plan patisserie operations	SITHPAT012A Plan patisserie operations
THHGHS03B Provide first aid	HLTFA301B Apply first aid

 

 

Students who apply for these units will need to undertake some additional studies – usually via flexible delivery mode.