Post on 07-Jul-2020
1Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K • ABN: 66 615266790 • W: www.leculinaire.com.au
COMMERCIAL
COOKERY
Certificate IIICertificate IV
DiplomaAdvanced Diploma
MANAGEMENT
Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K •
ABN: 66 615266790 • W: www.leculinaire.com.au
www.leculinaire.com.au
TABLE OF CONTENTS
Welcome message 3
Certificate III in Commercial Cookery 4 Training / Location / Assessment requirements 5 Course structure / Work placement 5Certificate IV in Commercial Cookery 6 Training / Location / Assessment requirements 7 Course structure / Work placement 7Diploma of Hospitality Management 8 Training / Location / Assessment requirements 9 Course structure / Work placement 9Advanced Diploma of Hospitality Management 10 Training / Location / Assessment requirements 11 Course structure / Work placement 11How to apply 12 Minimum entry requirements 12 Application process 12 Making a student visa application 13 Course fees and payment schedule 13 Successful student visa 13 Unsuccessful student visa 13General information 14 Sample commercial cookery and theory class 14 Academic calendar 2018-2020 14 Location 15
WELCOME MESSAGE
At Le Culinaire Hospitality Institute (Le Culinaire) we don’t
encourage our students to be average, we inspire them to
be awesome. It is only with knowledge and passion that one
becomes not just educated but empowered. When studying
with Le Culinaire we will make available to you the skills and
knowledge to succeed not only in Industry but in life.
At Le Culinaire our aim is to provide students with the most
knowledgeable trainers with the highest skill sets delivering
a variety of “professional life experiences” to equip our
students with the tools of knowledge to achieve their goals.
Our courses have been developed based on close
interaction with our industry consultants, qualified trainers and assessors, along with my passion and years
of professional experience in hospitality and as
the founder and CEO of Le Culinaire
Hospitality Institute.
We aim to engage and educate quality
students by providing “professional
industry knowledge” that will assist
them in being ready to enter the
workplace and achieving
a successful future.
Brad Bennett
Le Culinaire
Hospitality Institute
Founder and
Director
WHY CHOOSE LE CULINAIRE
Le Culinaire is an innovative
registered training organisation (RTO)
registered on the National Training
Register, www.training.gov.au and
is accredited by the Australian
Skills Quality Authority (ASQA). It
is authorised to deliver nationally
recognised training within the
Australian Qualifications Framework.We are also a member of the
Australian Culinary Federation,
Tourism, Hospitality & Catering
Institute of Australia (THCIA) and
the Australian Council for Private
Education and Training (ACPET).
Le Culinaire is also listed on the
Commonwealth Register for
Institutions for Overseas
Students (CRICOS).
We deliver weekly 15 hours face to
face in a classroom environment,
plus 5 hours online with hands
on and Industry relevant course
materials focused on current
practical teaching methods.
This includes personalised and
supportive learning environments to
meet individual student needs, with
industry compliant kitchens.
Our terms are structured with 9
tuition weeks and 4 week breaks
with a total of 4 terms per year.*
*This may vary slightly depending on the course you
have selected
SITXSFA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
SITHKOP001 Clean kitchen premises and equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC006 Prepare appetisers and salads
SITHCCC014 Prepare meat dishes
SITXINV002 Maintain the quality of perishable items
SITHCCC013 Prepare seafood dishes
SITHCCC012 Prepare poultry dishes
SITHCCC019 Produce cakes, pastries and breads
SITHCCC017 Handle and serve cheese
SITHPAT006 Produce desserts
SITHCCC018 Prepare food to meet special dietary requirement
HLTAID003 Provide first aid*SITXFSA002 Participate in safe food handling practices
SITHCCC015 Produce and serve food for buffetsSITHKOP002 Plan and cost basic menus
SITXWHS002 Identify hazards, assess, and control safety risk
SITHRM001 Coach others in job skills
BSBCUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with othersSITHCCC020 Work effectively as a cookSITXWHS001 Participate in safe work practices
The SIT30816
Certificate III in Commercial Cookery is
a nationally recognised
qualification and is suitable for those looking
to develop the skills and
expertise required for a
successful and rewarding
career working as a chef.
This qualification provides a pathway to work as
a commercial cook in
organisations such as
restaurants, hotels,
clubs, pubs, cafés,
and coffee shops.
CERTIFICATE III
IN COMMERCIAL COOKERY
SIT30816
*Delivered and assessed by Vital Pulse in partnership with ABC First Aid RTO number 3399
5Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K • ABN: 66 615266790 • W: www.leculinaire.com.au
All potential students are required to have a personal
interview, whether by phone/Skype or in person, to
assess their suitability for the course.
Students are required to provide their own laptop or tablet that meets Le Culinaire’s specifications (available at www.leculinaire.com.au) as part of their learning and assessment materials are provided online. Free WIFI is available at the institute.
Initial payment covers the cost of the compulsory resource pack. The items in the resource pack are issued on course commencement. The resource pack contains:
• Full chef’s uniform, including shoes;
• Toolbox, including knives;
• Study resources in soft copy form; and
• Insurance coverage for external study excursions and work experience, which are compulsory parts of the course and must be completed to gain a qualification.
TRAINING
The training program is undertaken using a planned schedule in accordance with national standards. It is 15 hours face to face per week in a classroom environment, plus 5 hours online per week and 48 shifts of mandatory work placement. 10 hours of self-study per week during term is recommended for revision and assessment preparation.
LOCATION
Theory rooms and kitchens are located on Level 2, 39-45 Dixon Street, Haymarket NSW 2000.
ASSESSMENT REQUIREMENTS
Throughout the training program, students undertake oral, written and practical assessment activities and may also be involved in simulated workplace activities. Students will be required to record the hours and details of their activities during work placement. Qualified trainers and assessors from Le Culinaire Hospitality Institute visit work placement training sites to validate that course requirements are met and also to check student progress.
Students seeking Recognition of Prior Learning (RPL) will be provided with an RPL application form and guidance on identifying, gathering and submitting evidence. See the Student Handbook for the RPL procedure.
Note that the First Aid unit is delivered by an external
provider- Vital Pulse, in partnership with ABC Licence Training
(RTO: 33990)
Course Structure
The course will be delivered in four terms over a one- year period.
Work Placement
Students must complete and document 48 shifts in a commercial cookery environment. This can be arranged in one of two ways
• Students who already have an appropriate job in the industry may request permission to complete their work placement at their current workplace. Before this can be approved Le Culinaire will complete a workplace suitability review. If the workplace is approved students will be able to log their work periods.
• The Institute places the student in a commercial kitchen environment where it has an agreement in place.
Duration: 52 weeks Delivery mode: classroom, online and work placementThe program consists of 800 supervised training hours delivered over 52 weeks’ full time as follows:• 40 weeks’ delivery (4 x 10 week terms),
including 48 work placement shifts• 12 weeks’ term breaks• 20 hours’ delivery per week as follows:
º 15 hours’ classroom delivery º 5 hours online
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sus-
tainable work practices
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods
of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg
and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary
requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cookSITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary
requirements
SITHKOP005 Coordinate cooking operations
SITHPAT006 Produce desserts
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budgetSITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling
practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety
practices
SITHCCC015 Produce and serve food for buffetsSITHCCC017 Handle and serve cheese
SITHKOP001 Clean kitchen premises and equipment
SITXWHS002 Identify hazards, assess, and control safety risk
BSBWOR203 Work effectively with othersBSBSUS201 Participate in environmentally
sustainable work practices
BSBSUS401 Implement & monitor environmentally
sustainable work practices
CERTIFICATE IV IN COMMERCIAL
COOKERY
SIT40516
The SIT40516 Certificate IV in Commercial Cookery is a nationally recognised qualification and is suitable for those looking to develop the skills and expertise required for a successful and
rewarding career working in a supervisory or team leading role in the kitchen.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
7Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K • ABN: 66 615266790 • W: www.leculinaire.com.au
All potential students are required to have a personal
interview, whether by phone/Skype or in person, to
assess their suitability for the course.
Students are required to provide their own laptop or tablet that meets Le Culinaire’s specifications (available at www.leculinaire.com.au) as part of their learning and assessment materials are provided online. Free WIFI is available at the institute.
Initial payment covers the cost of the compulsory resource pack. The items in the resource pack are issued on course commencement. The resource pack contains:
• Full chef’s uniform, including shoes;
• Toolbox, including knives;
• Study resources in soft copy form; and
• Insurance coverage for external study excursions and work experience, which are compulsory parts of the course and must be completed to gain a qualification.
TRAINING
The training program is undertaken using a planned schedule in accordance with national standards. It is 15 hours face to face per week in a classroom environment, plus 5 hours online per week and 48 shifts of mandatory work placement. 10 hours of self-study per week during term is recommended for revision and assessment preparation.
LOCATION
Theory rooms and kitchens are located on Level 2, 39-45 Dixon Street, Haymarket NSW 2000.
ASSESSMENT REQUIREMENTS
Throughout the training program, students undertake oral, written and practical assessment activities and may also be involved in simulated workplace activities and more. Students must complete a minimum of 48 complete service periods (shifts) of work experience. Qualified trainers and assessors from Le Culinaire Hospitality Institute visit work placement training sites to validate that course requirements are met and also to check student progress.
Students seeking Recognition of Prior Learning (RPL) will be provided with an RPL application form and guidance on identifying, gathering and submitting evidence. See the Student Handbook for the RPL procedure.
Course Structure
The course will be delivered in six terms in a one year and 6-month period.
Work Placement
Students must complete and document 48 shifts in a commercial cookery environment. Le Culinaire will arrange placements for students with partner commercial enterprises. If students are already working in an appropriate venue, it may be permitted for their work experience following approval by the Academic Manager.
Duration: 76 weeks Delivery mode: classroom, online and work placementThe program consists of 1,200 supervised training hours delivered over 76 weeks’ full time as follows:• 60 weeks’ delivery (6 x 10 week terms),
including 48 work placement shifts• 16 weeks’ term breaks• 20 hours’ delivery per week as follows:
º 15 hours’ classroom delivery º 5 hours online
SITXSFA001 Use hygienic practices for food safety
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of
cookery
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetables, fruit, eggs and
farinaceous dishes
SITHCCC006 Prepare appetisers and salads
SITHCCC014 Prepare meat dishes
SITHCCC013 Prepare seafood dishes
SITHCCC018 Prepare food to meet special dietary
requirement
HLTAID003 Provide first aid*SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITXWHS002 Identify hazards, assess, and control
safety risks
BSBDIV501 Manage diversity in the workplace
SITXCOM005 Manage conflictSITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXFIN003 Manage finances within a budget SITWHS003 Implement and monitor work health
and safety practices
SITXHRM004 Recruit, select and induct staff
SITXMGT002 Establish and conduct business
relationships
BSBMGT517 Manage operational plan
SITXFIN004 Prepare and monitor budgets
SITXCCS008 Develop and manage quality customer service
practices
SITXCCS007 Enhance customer service experiences
SITXGLC001 Research and comply with regulatory
requirements
SITXHRM002 Roster Staff SITHIND004 Work effectively in hospitality service
*Delivered and assessed by Vital Pulse in partnership with ABC First Aid RTO number 3399
The SIT50416 Diploma of Hospitality Management is a nationally recognised qualification for those looking for the skills and expertise required for a successful and rewarding career working in hospitality management
combining managerial skills with a sound knowledge of industry to co-ordinate hospitality operations.
DIPLOMA
OF HOSPITALITY
MANAGEMENT
SIT50416
9Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K • ABN: 66 615266790 • W: www.leculinaire.com.au
All potential students are required to have a personal
interview, whether by phone/Skype or in person, to
assess their suitability for the course.
Students are required to provide their own laptop or tablet that meets Le Culinaire’s specifications (available at www.leculinaire.com.au) as part of their learning and assessment materials are provided online. Free WIFI is available at the institute.
Initial payment covers the cost of the compulsory resource pack. The items in the resource pack are issued on course commencement. The resource pack contains:
• Full chef’s uniform, including shoes;
• Toolbox, including knives;
• Study resources in soft copy form; and
• Insurance coverage for external study excursions and work experience, which are compulsory parts of the course and must be completed to gain a qualification.
TRAINING
Training is 15 hours face to face per week in a classroom environment, plus 5 hours online per week and 36 shifts of mandatory work placement. Ten hours of self-study per week during term is recommended for revision and assessment preparation.
The training program is undertaken using a planned schedule in accordance with national standards
LOCATION
Theory rooms and kitchens are located on Level 2, 39-45 Dixon Street, Haymarket NSW 2000.
ASSESSMENT REQUIREMENTS
Throughout the training program, students undertake oral, written and practical assessment activities and may also be involved in simulated workplace activities and more. Students must complete a minimum of 36 complete service periods (shifts) of work experience. Qualified trainers and assessors from Le Culinaire Hospitality Institute visit work
placement training sites to validate that course requirements are met and also to check student progress.
Students seeking Recognition of Prior Learning (RPL) will be provided with an RPL application form and guidance on identifying, gathering and submitting evidence. See the Student Handbook for the RPL procedure.
Note that the First Aid unit is delivered by an external
provider- Vital Pulse, in partnership with ABC Licence Training
(RTO: 33990)
Course Structure
The course will be delivered in seven terms over a one-year and 9 month period.
Work Placement
Students must complete and document 36 shifts in a commercial hospitality environment. Le Culinaire will arrange placements for students with partner commercial enterprises. If students are already working in an appropriate venue, it may be permitted for their work experience following approval by the Academic Manager.
Duration: 92 weeks Delivery mode: classroom, online and work placementThe program consists of 1,400 supervised training hours delivered over 92 weeks’ full time as follows:• 70 weeks’ delivery (7 x 10 week terms),
including 36 work placement shifts• 22 weeks’ term breaks• 20 hours’ delivery per week as follows:
º 15 hours’ classroom delivery º 5 hours online
BSBDIV501 Manage diversity in the
workplace
BSBFIM601 Manage financesBSBMGT517 Manage operational
plan
BSBMGT617 Develop and implement
a business plan
SITXCCS008 Develop and manage
quality customer
service practices
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor
budgets
SITXFIN005 Manage physical assets
SITXGLC001 Research and comply
with regulatory
requirements
SITXHRM003 Lead and manage
people
SITXHRM004 Recruit, select and
induct staffSITXHRM006 Monitor staff
performance
SITXMGT001 Monitor work
operations
SITXMGT002 Establish and conduct
business relationships
SITXMPR007 Develop and implement
marketing strategies
SITXWHS004 Establish and maintain
a work health and safe-
ty system
SITXFSA001 Use hygienic practices
for food safety
SITHIND004 Work effectively in hos-
pitality service
SITHCCC001 Use food preparation
equipment
SITHCCC005 Prepare dishes using
basic methods of
cookery
SITHCCC006 Prepare appetisers and
salads
SITHCCC007 Prepare stocks, sauces
and soups
SITHCCC008 Prepare vegetable, fruit,
egg and
farinaceous dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet
special dietary
requirements
SITHCCC019 Produce cakes,
pastries and breads
SITHPAT006 Produce desserts
SITXWHS002 Identify hazards,
assess and control
safety risks
SITXCOM005 Manage conflictSITWHS003 Implement and monitor
work health and safety
practices
SITXCCS007 Enhance customer
service experiences
SITHRM002 Roster Staff
Internationally, the hospitality industry is growing at a rapid rate and countries are vying for skilled staff to meet the needs of industry. International students studying the SIT60316 Advanced Diploma of Hospitality
Management at Le Culinaire Hospitality Institute will undertake their training through a cookery pathway. This
pathway was selected because of its practicality for students as authentic Western cuisine in non-western
countries is increasingly in demand with international business people expecting a certain standard of cuisine.
This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.
ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT
SIT60316
11Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K • ABN: 66 615266790 • W: www.leculinaire.com.au
Duration: 116 weeks Delivery mode: classroom, online and work placementThe program consists of 1,800 supervised training hours delivered over 116 weeks’ full time as follows:• 90 weeks’ delivery (9 x 10 week terms),
including 36 work placement shifts• 26 weeks’ term breaks• 20 hours’ delivery per week as follows:
º 15 hours’ classroom delivery º 5 hours online
All potential students are required to have a personal
interview, whether by phone/Skype or in person, to
assess their suitability for the course.
Students are required to provide their own laptop or tablet that meets Le Culinaire’s specifications (available at www.leculinaire.com.au) as part of their learning and assessment materials are provided online. Free WIFI is available at the institute.
Initial payment covers the cost of the compulsory resource pack. The items in the resource pack are issued on course commencement. The resource pack contains:
• Full chef’s uniform, including shoes;
• Toolbox, including knives;
• Study resources in soft copy form; and
• Insurance coverage for external study excursions and work experience, which are compulsory parts of the course and must be completed to gain a qualification.
TRAINING
Training is 15 hours face to face per week in a classroom environment, plus 5 hours online per week and 36 shifts of mandatory work placement. Ten hours of self-study per week during term is recommended for revision and assessment preparation.
The training program is undertaken using a planned schedule in accordance with national standards
LOCATION
Theory rooms and kitchens are located on Level 2, 39-45 Dixon Street, Haymarket NSW 2000.
ASSESSMENT REQUIREMENTS
Throughout the training program, students undertake oral, written and practical assessment activities and may also be involved in simulated workplace activities and more. Students must complete a minimum of 36 complete service periods (shifts) of work experience. Qualified trainers and assessors from Le Culinaire Hospitality Institute visit work
placement training sites to validate that course requirements are met and also to check student progress.
Qualified trainers and assessors from Le Culinaire Hospitality Institute visit work placement training sites to validate course requirements and check student progress.
Students seeking Recognition of Prior Learning (RPL) will be provided with an RPL application form and guidance on identifying, gathering and submitting evidence. See the Student Handbook for the RPL procedure.
Course Structure
The course will be delivered in nine terms over a two-year and 3 month period.
Work Placement
Students must complete and document 36 shifts in a commercial hospitality environment. Le Culinaire will arrange placements for students with partner commercial enterprises. If students are already working in an appropriate venue, it may be permitted for their work experience following approval by the Academic Manager.
Be over the age of 18Demonstrate good command of written and spoken EnglishVerified evidence of IELTS Level 5.5Provide your own Laptop and/or tablet Have completed an equivalent secondary schooling level of a High School Certificate or can demonstrate suitable work experience.
Meet the following Student Visa subclass 500 Vocational Education & Training requirements;• Be of good character• Be of sound health• Have acceptable health insurance through the
Overseas Student Health Cover (OSHC) for yourself and any members of your family unit accompanying you to Australia
• Have no outstanding debts to the Commonwealth of Australia
• Demonstrate the capacity to meet basic living costs requirements set by the Australian Government
MINIMUM ENTRY REQUIREMENTS:
To enrol into a course as an overseas student at Le Culinaire Hospitality Institute, applicants must complete an International Student Enrolment Form available from our website at www.leculinaire.com.au
The form should be completed in full and submitted by email to: admin@leculinaire.com.au
The application for enrolment must be accompanied by:• Evidence of IELTS proficiency
(General Score of 5.5)• Evidence of a High School Certificate or
equivalent secondary schooling outcome
When we receive your application, our Administration Manager will review it for completeness. When the application for enrolment is complete you will be issued a Letter of Offer (valid 30 days), an invoice for initial payment of fees and provided with a Student Agreement for your review.
Once you accept the offer you are required to return the student agreement with the initial payment of fees, IELTS results and education proof.
Upon approval of your application, an electronic confirmation of enrolment (eCoe) will be generated and forwarded to Department of Immigration and Border Protection and yourself at the address provided on your application with an official receipt for the fees paid.
It is the applicant’s responsibility to apply for a student visa. If your application is not complete, the Administration Manager will contact you.
APPLICATION PROCESS
HOW TO APPLY
13Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K • ABN: 66 615266790 • W: www.leculinaire.com.au
MAKING A STUDENT VISA APPLICATION
Complete the online form through the DIBP’s ImmiAccount and pay the application fee.
Include evidence of your intended course of study. This can be a Confirmation of Enrolment (CoE) or, for applicants already inside Australia, a Letter of Offer from your education institution.
COURSE FEES AND PAYMENT SCHEDULE
Visit our website at www.leculinaire.com.au in order to access the course fees and payment schedule.
Initial payment covers the cost of the compulsory resource pack. The items in the resource pack are issued on course commencement. The resource pack contains:
• Full chef’s uniform, including shoes;
• Toolbox, including knives;
• Study resources in soft copy form; and
• Insurance coverage for external study excursions and work experience, which are compulsory parts of the course and must be completed to gain a qualification.
SUCCESSFUL STUDENT VISA
If your student visa application is approved, you should contact Le Culinaire Hospitality Institute and provide evidence of approval. Le Culinaire Hospitality Institute will contact you to confirm your timetable, start date and all other arrangements for your study with us.
UNSUCCESSFUL STUDENT VISA
If your student visa application is NOT approved, you must advise us and apply in writing for a refund of student fees, in accordance with our Fee Refund Policy.
For further information please contact: Administration Manager on: E-mail: admin@leculinaire.com.au Phone: 0298493531
OTHER GENERAL INFORMATION
International students should also visit our website www.leculinaire.com.au, which provides additional information about the study environment, course fees and refund policy, support services, and schooling obligations for dependent children.
The website covers general information that is relevant to all international students and is required to be displayed by the legislation.
‘It is only with
knowledge and passion
that one becomes not
just educated
but empowered’
GENERAL INFORMATION
Shift Monday Tuesday Wednes-
day Thursday Friday Saturday
Morning 7am -2pm 7am -2pm 7am -2pm 7am -2pm 7am -2pm 7am -2pm
Afternoon 2pm -10pm 2pm -10pm 2pm -10pm 2pm -10pm 2pm -10pm 2pm -10pm
2018 2019 2020
Term Starts Term Ends Term Starts Term Ends Term Starts Term Ends
Term 1 8 Jan 11 Mar 14 Jan 17 Mar 13 Jan 15 Mar
Holidays 12 Mar 8 Apr 18 Mar 14 Apr 16 Mar 12 Apr
Term 2 9 Apr 10 Jun 15 Apr 16 Jun 13 Apr 14 Jun
Holidays 11 Jun 8 Jul 17 Jun 14 Jul 15 Jun 12 Jul
Term 3 9 Jul 9 Sep 15 Jul 15 Sep 13 Jul 13 Sep
Holidays 10 Sep 7 Oct 16 Sep 13 Oct 14 Sep 11 Oct
Term 4 8 Oct 9 Dec 14 Oct 15 Dec 12 Oct 13 Dec
Holidays 10 Dec 6 Jan 19 16 Dec 12 Jan 20 14 Dec 10 Jan 21
SAMPLE COMMERCIAL COOKERY, AND THEORY CLASSES
ACADEMIC CALENDAR 2018-2020
15Le Culinaire Hospitality Institute • RTO: 45326 • CRICOS Provider: 03667K • ABN: 66 615266790 • W: www.leculinaire.com.au
LOCATION
Le Culinaire is centrally located in the Sydney CBD in the heart of Chinatown Haymarket. Surrounded by the hustle and bustle of Chinatown’s best restaurants and market stores.
With a never-ending migration of tourist and hungry locals that meander happily among the international diversity of Dixon street.
Friday night sees the street come alive with night market stalls and a smorgasbord of Asian cuisine. Allowing students to explore the tastes of the orient curiously testing their taste buds.
Le Culinaire’s entrance is adjacent to NINE DRAGONS Chinese restaurant, and directly above the restaurant on level 2.
1
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1. Le Culinaire Hospitality Institute Level 2, 39-45 Dixon StreetHaymarket, Sydney NSW 2000
T1 Train Station - Town HallT2 Train Station - MuseumT3 Train Station - St James
2. Chinese Garden of friendship3. Sydney Town Hall4. Queen Victoria Building
5. Cockle Bay Wharf6. Cook + Philip Park Pool7. Australian Museum
Le Culinaire Hospitality Institute35-49 Dixon Street
Haymarket NSW 2000
Australia
t: +61 (0)2 9489 3531
w: www.leculinaire.com.au
e: info@leculinaire.com.au
RTO # 45326 • CRICOS # 03667K