[르꼬르동블루]호주도우미 2013년 최신입학정보 안내
 
[르꼬르동블루]호주도우미 2013년 최신입학정보 안내 

 
 
 
안녕하세요 호주도우미 입니다.

따끈따끈한 2013년 최신 upgrade된 르 꼬르동 블루 입학소식과 정보를 알려드립니다.
우선 여러분들도 미리들어 아시다시피 2013년도 offer부터는 학비가 2.5%씩 살짝 올랐습니다.
미리 여러차례 공지를 통해 알려드려서 2013년도 입학예정 학생들중 11월까지 Payment를 해주신분들은 인상전 학비로 적용받으셨습니다.
 
또한 아들레이드 캠퍼스에 새로운 학사과정으로 와인전문가과정과 외식전문가 과정이 오픈되었답니다. 소믈리에나 와인, 외식산업에 관심있으신분들에겐 희소식이 아닐수 없네요.
 
많은 후배들이 현재 졸업생인 저와함께 입학수속에서부터 등록까지 같이 준비하고 있으니,
세계적인 명문 프랑스 요리학교인 르꼬르동블루 에서 멋진 쉐프와 파티쉐가 되길 원하시는 많은분들 언제든지 호주도우미(02-565-7523)로 연락주세요!!
졸업생이 여러분들의 멋진 미래를 위해 도와드리겠습니다.
 
 
 



 
 

 
 Le Cordon Bleu (LCB) 소개
 
르 꼬르동 블루는 1895년 프랑스 파리에서 처음 개교한 이래 요리/ 제빵 /호텔경영 교육과정을 운영하는 세계 최고 명문 요리학교랍니다.
현재 15개국 30여개의 캠퍼스를 운영중이며 강사진은 최고의 쉐프들과 업계의 전문가들로 구성되어 있어 학생들은 그들의 경험과 노하우를 직접적으로 전달 받을 수 있습니다.
 
호주에는 시드니 애들레이드. 멜번에 캠퍼스가 있으며 디플로마와 학사, 석사학위를 제공하고 있으며,
특별히 호주 르 꼬르동블루 캠퍼스는 실기 수업뿐 아니라 현장에 직접 나가서 실질적인 경험과 경력을 쌓을 수 있는 6개월간의 유급실습을 포함하고 있기 때문에
이 기간동안에 호주의 레스토랑에서 실무경력을 쌓을 수 있을 뿐 아니라 호주의 임금체계에 따른 급여를 받게됨으로서 학비를 충당 하 실 수 있는 기회가 됩니다
 
 코스및 학비 소개 
 
 
 
 
 
 
◆ 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
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
 
 
 

 

 
◆ 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


     

    ◆ 입학시기 : 매년 1, 7월 
    ◆ 기간 : 3년
    ◆ 학비 : $69,900(Yr 1: $24,100 Yr 2: $ $21,800 Yr 3:$24,000)
    ◆ 학기구성: 6개월 이론+6개월 실습 (1,2학년)+6개월 이론(3학년)
    ◆ 입학조건:
    고등학교 졸업자 이상(만18세이상) /한국 대학교, 전문대학 1년 이상 재학
    IELTS 아카데믹(6.0) 4과목 모두 5.5 이상이어야함
    (고등학교만 졸업시에는 관련기관에서 foundation/diploma of Business, 또는 다른 호주 교육기관에서 diploma of Business/marketing 을 받으면 됨)
    ◆ 학사구조:
     
     
    ◆ 졸업 후 진로: Restaurant Manager, Banquet Manager, Food & Beverage Manager, Financial Controller, Catering Manager
     
    ◆ 과목소개
     
     
     
     
     
    ◆ 입학시기 : 매년 1, 7월 
    ◆ 기간 : 3년
    ◆ 학비 : $69,500(Yr 1: $23,700 Yr 2: $ $21,800 Yr 3:$24,000)
    ◆ 학기구성: 6개월 이론+6개월 실습 (1,2학년)+6개월 이론(3학년)
    ◆ 입학조건:
    고등학교 졸업자 이상(만18세이상) /한국 대학교, 전문대학 1년 이상 재학
    IELTS 아카데믹(6.0) 4과목 모두 5.5 이상이어야함
    (고등학교만 졸업시에는 관련기관에서 foundation/diploma of Business , 또는 다른 호주 교육기관에서 diploma of Business/marketing 을 받으면 됨)
     
    ◆ 학사구조:

     
    ◆ 졸업 후 진로 : Business Development Manager, Food & Beverage Manager, Rooms Division Manager, Maître d'Hotel, Events Manager, Human Resources Manager..
     
    ◆ 과목소개 :
     
     
     
     
    ◆ 입학시기 : 매년 1, 7월 
    ◆ 기간 : 3년
    ◆ 학비 : $61,600(Yr 1: $24,100 Yr 2: $ $23,500 Yr 3:$24,000)
    ◆ 학기구성: 6개월 이론+6개월 실습 (1,2학년)+6개월 이론(3학년)
    ◆ 입학조건:
    고등학교 졸업자 이상(만18세이상) /한국 대학교, 전문대학 1년 이상 재학
    IELTS 아카데믹(6.0) 4과목 모두 5.5 이상이어야함
    (고등학교만 졸업시에는 관련기관에서 foundation/diploma of Business , 또는 다른 호주 교육기관에서 diploma of Business/marketing 을 받으면 됨)
     
    ◆ 학사구조:
     
    ◆ 졸업 후 진로: Food Product Developer, Manager of Food, Wholesale/ Retail Operations, Small Scale Food Producer, Food Merchandiser, Food Sales Specialist.
     
    ◆ 과목소개:
     
     
     
     
    ◆ 입학시기 : 매년 1, 7월 
    ◆ 기간 : 3년
    ◆ 학비 : $61,600(Yr 1: $23,000 Yr 2: $ $24,500 Yr 3:$24,000)
    ◆ 학기구성: 6개월 이론+6개월 실습 (1,2학년)+6개월 이론(3학년)
    ◆ 입학조건:
    고등학교 졸업자 이상(만18세이상) /한국 대학교, 전문대학 1년 이상 재학
    IELTS 아카데믹(6.0) 4과목 모두 5.5 이상이어야함
    (고등학교만 졸업시에는 관련기관에서 foundation/diploma of Business , 또는 다른 호주 교육기관에서 diploma of Business/marketing 을 받으면 됨)
     
    ◆ 학사구조:
     
    ◆ 졸업 후 진로: Cellar Door Supervisor, Wine Marketer, Manager of Wine, Wholesale/Retail Operations, Wine Entrepreneur, Wine Educator.
     
    ◆ 과목소개:
    [이 게시물은 호주도우미님에 의해 2014-01-31 13:22:17 호도추천에서 이동 됨] [이 게시물은 호주도우미님에 의해 2014-01-31 13:52:57 최신학교정보에서 이동 됨]