[호주르꼬르동블루]아들레이드캠퍼스 요리 제과제빵과정안내

[호주르꼬르동블루]아들레이드캠퍼스  요리 제과제빵과정안내       ◆ 입학시기 : 1,7월   ◆ 기간 : 2년 일주일에 5일 수업이며 2년에 걸친 코스입니다. 각 스테이지 별 실습과 이론 수업이 시드니 캠퍼스와 마찬가지로 나눠지는데 각 2개월씩 3단계로 나눠서 시드니와 동일하게 실습 위주의 수업이 이루어지며 유급실습 6개월을 마친후에 디플로마 이론수업을 통해서 학위를 얻게 됩니다.     ◆ 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)     ◆ 입학조건: Year 11 이상(고등학교 졸업자)/ IELTS 5.5(G)   ◆ 과정   Certificate lll in Hospitality(Commercial Cookery/Patisserie)-1년과정 - stage 1.1 (2개월) - stage 1.2 (2개월) - stage 1.3 (2개월) - stage 2 - 유급실습(6개월) Advanced Diploma of Hospitality(Cusine or Patisserie)-1년과정 - stage 3(6개월) - stage 4(6개월)   Certificate III in Hospitality (Commercial Cookery/Pattisarie) (12 months) Stage 1.1 2 months Stage 1.2 2 months Stage 1.3 2 months Stage 2 Industry Placement 6 months The program incorporates Certificate III     Professional Culinary Management Program (24 Months) Diplôme Avançé de Gestion Culinaire Stage 1.1 2 months Stage 1.2 2 months Stage 1.3 2 months Stage 2 Industry Placement 6 months Stage 3 6 months Stage 4 6 months The program incorporates Certificate III, and the coveted Advanced Diploma of Hospitality.     ◆과목소개: Advanced Diploma of Hospitality(요리) stage 1.1 SITHCCC001B Organise & prepare food SITHCCC002A Present food SITHCCC003B Receive & store kitchen supplies SITHCCC004B Clean & maintain kitchen premises SITHCCC005A Use basic methods of cookery SITHCCC008A Prepare stocks, sauces and soups SITXCOM001A Work with colleagues & customers SITXCOM002A Work in a socially diverse environment SITXOHS001B Follow health, safety & security procedures SITXOHS002A Follow workplace hygiene procedures stage 1.2 SITHCCC007A Prepare sandwiches SITHCCC006A Prepare appetisers & salads SITHCCC009A Prepare vegetables, fruit, eggs & farinaceous dishes SITHCCC010A Select, prepare & cook poultry SITXFSA001A Implement food safety procedures SITXCOM003A Deal with conflict situations SITXHRM001A Coach others in job skills SITHIND001B Develop & update hospitality industry knowledge SITHCCC014A Prepare pastries, cakes & yeast goods stage 1.3 SITHCCC011A Select, prepare & cook seafood SITHCCC026A Establish & maintain quality control of food SITHCCC013A Prepare hot & cold desserts SITHCCC012A Select, prepare & cook meat SITHCCC016A Develop cost-effective menus SITHCCC029A Prepare foods according to dietary & cultural needs HLTFA301B Apply first aid SITXFSA002A Develop & implement a food safety program SITHCCC027A Prepare, cook & serve food for food service Stage 2 - I ndustry Placement SITHCCC028A Prepare, cook & serve food for menus Stage 3 & 4 SPECIALISED UNITS SITHCCC015A Plan and prepare food for buffets SITHCCC024B Select, prepare and serve specialised cuisines SITHCCC021B Handle and serve cheese SITHFAB011A Develop and update food and beverage knowledge SITHCCC040A Design menus to meet market needs Stage 3 & 4 GENERAL UNITS SITXCCS002A Provide quality customer service SITXMGT004A Develop and implement a business plan SITXMPR005A Develop and manage marketing strategies SITXFIN008A Manage financial operations SITHCCC025A Monitor catering revenue and costs SITXFIN004A Manage finances within a budget SITXFIN005A Prepare and monitor budgets SITXGLC001A Develop and update legal knowledge for business compliance SITXINV001A Receive and store stock SITXINV002A Control and order stock SITXHRM005A Lead and manage people SITXFIN007A Manage physical assets SITXMGT002A Develop and implement operational plans SITXOHS005A Establish and maintain an OHS system SITXOHS004B Implement and monitor workplace health, safety and security practices SITXHRM002A Recruit, select and induct staff SITXHRM003A Roster staff SITXMGT006A Establish and conduct business relationships SITXHRM007A Manage workplace diversity SITXMGT001A Monitor work operations SITXCCS003A Manage quality customer service SITXHRM006A Monitor staff performance SITXFIN003A Interpret financial information     Advanced Diploma of Hospitality(제과제빵) stage 1.1 SITHCCC001B Organise & prepare food SITHCCC002A Present food SITHCCC003B Receive & store kitchen supplies SITHCCC004B Clean & maintain kitchen premises SITHCCC005A Use basic methods of cookery SITHCCC008A Prepare stocks, sauces and soups SITXCOM001A Work with colleagues & customers SITXCOM002A Work in a socially diverse environment SITXOHS001B Follow health, safety & security procedures SITXOHS002A Follow workplace hygiene procedures stage 1.2 SITHPAT001A Prepare and produce pastries SITHPAT002A Prepare and produce cakes SITHPAT006A Present desserts SITXFSA001A Implement food safety procedures SITXCOM003A Deal with conflict situations SITXHRM001A Coach others in job skills SITHIND001B Develop & update hospitality industry knowledge SITHPAT003A Prepare and produce yeast goods SITHCCC013A Prepare hot and cold desserts stage 1.3 SITHCCC026A Establish & maintain quality control of food SITHPAT005A Prepare and present gateaux, torten and cakes SITHPAT008A Prepare and model marzipan SITHPAT004A Prepare bakery products for patisseries SITHCCC029A Prepare foods according to dietary & cultural needs SITXFSA002A Develop and implement a food safety program TLIE1005A Carry out basic workplace calculations SITHCCC027A Prepare, cook & serve food for food service Stage 2 - I ndustry Placement SITHIND003A Provide and coordinate hospitality service Stage 3 & 4 SPECIALISED UNITS SITHCCC022A Prepare chocolate and chocolate confectionery SITHPAT007A Prepare and display petits fours SITHPAT010A Prepare and display sugar work SITHPAT011A Plan, prepare and display sweet buffet showpieces SITHPAT012A Plan pâtisserie operations Stage 3 & 4 GENERAL UNITS SITXCCS002A Provide quality customer service SITXMGT004A Develop and implement a business plan SITXMPR005A Develop and manage marketing strategies SITXFIN008A Manage financial operations SITHCCC025A Monitor catering revenue and costs SITXFIN004A Manage finances within a budget SITXFIN005A Prepare and monitor budgets SITXGLC001A Develop and update legal knowledge for business compliance SITXINV001A Receive and store stock SITXINV002A Control and order stock SITXHRM005A Lead and manage people SITXFIN007A Manage physical assets SITXMGT002A Develop and implement operational plans SITXOHS005A Establish and maintain an OHS system SITXOHS004B Implement and monitor workplace health, safety and security practices SITXHRM002A Recruit, select and induct staff SITXHRM003A Roster staff SITXMGT006A Establish and conduct business relationships SITXHRM007A Manage workplace diversity SITXMGT001A Monitor work operations SITXCCS003A Manage quality customer service SITXHRM006A Monitor staff performance SITXFIN003A Interpret financial information