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[르꼬르동블루]르꼬르동블루 요리학과 교과과정 세부 설명
Le Cordon Bleu - Basic Cuisine (기초반)
Course code: THH 11102, Certificate I in Hospitality (Kitchen Operations)
The Le Cordon Bleu Basic Cuisine course opens the door to the adventures and traditions of
French cuisine. Students also learn how to use and integrate condiments, herbs and spices into
their recipes producing a variety of flavors which complement the dishes prepared.
French Study Modules
Introduction to French cuisine 프랑스 요리
French classic cooking techniques 프랑스 전통요리 기술
Variations on cooking methods 요리 방법의 변화
Food preparation and mise en place 음식 준비법
Vegetable preparations and cutting 채소 준비 및 채썰기 이론
Basic stocks and sauces 음식 재료와 소스 이론
Meat, seafood and poultry techniques and recipes 고기, 해산물, 가금의 요리 기술 및 재료법
Commonly used French terms and definitions 프랑스 요리 언어이론
Imbedded within the basic cuisine programs are the following Australian qualification- study
modules
THHBKA01B- Organise and prepare food 음식관리 및 재료준비
THHBKA02B- Present food 음식 소개
THHBKA03B-Receive and store kitchen supplies
THHBKA04B- Clean and maintain kitchen premises
THHCOR01B- Work with colleagues and customers
THHCOR02B- Follow health, safety and security procedures
THHCO01B- Develop and update hospitality industry knowledge
THHGHS01B- Follow workplace hygiene procedures
THHBCC01B- Use basic methods of cookery
Le Cordon Bleu- Intermediate cuisine (중급반)
Course code: THH22002, Certificate II in Hospitality (Kitchen Operations)
The Intermediate Cuisine Course introduces you to the heart of French cuisine- classic French
regional dishes that reflect and exemplify the more complicated application of the techniques at
the Basic level. Through practice and repetition, you begin to perform tasks more easily and
instinctively.
French Study Modules
Product origins; influences on regional cuisine 음식 재료 원산지 및 지방요리 이론
Hors d’oevres, canapés and appetizers 에페타이저
Classic French stocks, soups and sauces 호주 전통요리 재료, 스프 소스 만드는 법
Vegetables, eggs and farinaceous dishes 야채, 계란 및 곡식가루로 만드는 요리이론
Meat, including preparation of poultry and game 가금을 포함한 고기요리
Fish and shellfish 물고기와 조개요리
Hot and cold desserts 디저트
French pastry and cakes 프랑스 제빵 및 케이크 굽는 기술
Presentation 프레젠테이션, 발표회
Imbedded within the Intermediate Cuisine programs are the following Australian qualificationstudy
modules
THHCCH01A-Prepare, cook and serve food
THHBCC08B- Prepare hot and cold deserserts
THHBCC09B- Prepare pastry, cakes and yeast goods
THHBCC11B-Implement food safety procedures
THHGGA01B- Communicate on the telephone
THHGTRO01B-Coach others in job skills
THHBCC02B- Prepare appetizers and salads
THHBCC03B- Prepare stocks, sauces and soups
THHBCC04B- Prepare vegetables, eggs, and farinaceous dishes
THHBCC05B- Prepare and cook poultry and game
THHBCC07B- Select, prepare and cook meat
Le Cordon Bleu Superior Cuisine (전문직, 고급반)
Course code: THH31502, Certificate III in Hospitality (Commercial Cookery)
The superior cuisine course exposes you to the evolution of French cuisine today, and its
integration into Australian contemporary cuisine. Students learn the intricacies of dishes that will
be required at the highest level of food production for contemporary and haute cuisine menus.
Classical and contemporary dishes are included along with the traditional and modern cooking
methods and presentations, combining seasonal and Australian contemporary variations and
influences. Again the emphasis is on the recipes and the menu.
French Study modules
Classical French and contemporary Australian cuisine 호주 전통요리와 호주의 현대음식
Mastery of intricate French techniques and methods 프랑스 요리의 기술 및 방법
Classical French pates and terrines 전통 프랑스 요리 pate (파테) 와 질그릇단지
Mastery of decoration and presentation 요리 장식 및 프레젠테이션
Cheese analysis 치즈에 관한 이론분석
Seasonal and market influences on cuisine 음식에 미치는 계절 및 마켓 영향
Appreciation of menu influences 음식 메뉴에 미치는 영향
Imbedded within the Superior Cuisine programs are the following Australian qualification- study
modules
THHGCS02B- Promote products and services to customers
THHGGC03B- Deal with conflict situations
THHBCC13B- Plan and control menu-based catering
THHBCAT01B-Prepare foods according to dietary and cultural needs
THHCCH02A- Prepare, cook and serve food for menus
THHBCC06B- Prepare and cook seafood 해산요리 준비과정
THHBCC10B- Plan and prepare food for buffets 뷔페 음식 계획 및 준비과정
THHADCC08B- Select, prepare and serve specialty cuisines
THHADCC05B- Handle and serve cheese 치즈를 다루는 기술법
THHBFB11B- Develop and update food and beverage knowledge
Course code: THH41502, Certificate IV in Hospitality (Commercial Cookery)
Menu Engineering
Restaurant Control Systems
Restaurant Financial Management 1
Restaurant Quality Systems
Health & Safety Risk Management
Human Resource Management 1
Course code: THH51502, Diploma in Hospitality (Commercial Cookery)
Restaurant Financial Management 2
Restaurant Management
Business Law and Relationships
Human Resource Management 2
Management 1
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