Professional Culinary Management Programme
(Hospitality Operations Supervision)
NZQA Title: Diploma in Hospitality Operations Supervision
Duration: 2 years
Intakes: January, April, July, October
Level: NZQA Level 5
Fees: NZD $52,000**
Year One: $33,500
Year Two: $18,500
Entry Criteria: IELTS 5.5 (Academic) 18 years old
Included in Fee: 2x chef uniforms
1 x Le Cordon Bleu blazer
WUSTOF Knife Tool Kit
All ingredients Course materials
OVERVIEW
The Professional Culinary Management programme at Le Cordon Bleu is an innovative new course of study that combines the world renowned Le Cordon Bleu Diploma de Patisserie or Diploma de Cuisine with an introduction to hospitality management, operations and service.
STRUCTURE
This two-year programme is divided into two sections. Students begin with nine months of intensive practical training in either Cuisine or Patisserie. The second section focuses on building an understanding of culinary and hospitality management, encompassing the first year papers of the Bachelor of Hospitality Management.
COURSE DETAILS
The first nine months of the programme focuses on practical training where students complete either the Le Cordon Bleu Diploma de Patisserie or Diploma de Cuisine (refer to separate Programme Fact Sheets for full information on these two programmes).Year two is designed to enhance knowledge and competence achieved in year one,and also provides students with generic supervisory skills and knowledge in management methods and processes specific to the industry. Year two topics include:
- Introduction to Hospitality Industry Operations
- Hospitality Management Principles
- International Beverage Studies
- Marketing Principles
- Accounting for Managers
- The Tourism Industry
- Communications
QUALIFICATIONS
Students who complete the Professional Culinary Management programme will be awarded the following qualifications:
- Diploma in Hospitality Operations Supervision
- Le Cordon Bleu Diploma de Patisserie or Diploma de Cuisine (depending on area of specialization)
- NZQA Certificates in French Patisserie or Cuisine (depending on area of specialization)
INTERNSHIP
· Practical and theoretical knowledge will be cemented through an internship placement of up to three months (minimum 300 hours). Note that the position of the internship within the programme of study will vary depending on when the student commences the course.
· Le Cordon Bleu NewZ ealand - Where Fresh Meets Finesse
· For more than 400 years the name Le Cordon Bleu has been synonymous with culinary excellence. In New Zealand we offer intensive training in the culinary arts for chefs and those aspiring towards a career in food and hospitality. We combine the very best of new world innovation and local cuisine with the principles, techniques and artistry of the French traditions.
GRADUATE OUTCOMES
In addition to being able to seek employment as a qualified Chef, graduates from the programme will be able to demonstrate:
- Advanced professional chef skills in the preparation and presentation of French cuisine or patisserie
- The ability to apply a range of business principles and practices
- The ability to apply technical knowledge and skills particular to the Hospitality Industry
- Critical thinking abilities
- An organized approach to problem solving and decision making
- Effective communication and interpersonal skills in diverse cultural contexts
- Self direction and independent working practices
- Ability to guide and supervise others and work effectively in teams or groups
Successful completion of the Professional Culinary Management programme will enable graduates to enter the work force or to continue with further study, for example the Bachelor of Hospitality Management or the Bachelor of Culinary Arts and Business.
For more information drop us an email at info@vge.co.in with the program name.
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