[르꼬르동블루]2013최신 입학정보 및 학비안내

 

[르꼬르동블루]2013최신 입학정보 및 학비안내

 

 

 

 

 

 

 

 

 

◆ 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
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

요리디플롬과 제과제빵디플롬을 모두 수료했을시에 그랜드디플로마가 주어집니다.
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
Certificate I in Hospitality (Kitchen Operations)	Certificate II in Hospitality (Kitchen Operations)		Certificate I in Hospitality (Kitchen Operations)	Certificate II in Hospitality (Kitchen Operations)		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

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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네이트온 실시간상담 sydsun@nate.com