Professional Culinary Management Program

Advanced Diploma of Hospitality

Course Code: SIT60307
CRICOS Code: 065425D
Price: $52,000 for 2 years

“Le Cordon Bleu has given me all the skills, knowledge and support that I would ever need to become successful. The lecturers at Le Cordon Bleu bring enthusiasm to each and every lesson they teach..” Joshua Covino - Student Professional Culinary Management Program

Fees & Application Form [ 114KB]

Fast track your success. Get your Advanced Diploma of Hospitality in only 2 years.

Achieve success in record time. In Adelaide, you can complete the Professional Culinary Management Program in 24months. Expert training in Cuisine and Pâtisserie, followed by 6-months industry placement will earn you a highly acclaimed passport to the culinary world. This intensive course incorporates Certificate III as well as the coveted Advanced Diploma of hospitality.

This course provides a learning pathway for chefs or pâtissiers to acquire the fundamentals of restaurant and Pâtisserie operations and managment. You will further develop your skills in contemporary culinary techniques and trends using the latest industry equipment. You will also refine your skills in food presentation, packaging and decoration. This exciting, advanced program lets you continue with either cuisine or Pâtisserie as your focus in Stage 1.

Pâtisserie, Chef, Catering Manager, Food & Beverage Manager, Kitchen Operations Manager, Restaurateur

Stage 3 - Cuisine

With a combination of practical sessions and business theory, this stage introduces key concepts associated with operational management. It draws on the skills and knowledge developed over the previous 12 months, as you work towards hosting an event in the final stage of your program.

Pre-requisite: Certificate III in Hospitality (Commercial Cookery) or equivalent

Stage 4: Cuisine

Gain vital experience as you apply all your culinary and management skills and knowledge to an actual commercial activity. South Australia has a thriving food industry and hosts numerous food and wine events, including those held in the beautiful surrounds of Adelaide's Barossa and McLaren Vale wine districts. Plan and execute a food business operation either at an existing event or a stand-alone venue.

Research and development of a comprehensive business plan, including financial analysis of the venture, is the starting point. You will then consider and plan for the logistical requirements of external catering, before preparing for and working at the event. On completion, the success of the event will be analysed and any profits will be donated to a charity of choice.

Stage 3 & 4: Specialised Units - Cuisine

During the practical component of the cuisine stream you will gain an in depth appreciation of:

• Product origins, influences and regional cuisines
  
• Classical French and contemporary cuisines
  
• Classical French and contemporary patés, terrines and buffet items
  
• Seasonal and market influences in cuisine

Australian qualification units of competency

• 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 - Cuisine & Pâtisserie

• 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

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The course commences in January and July.

The program is delivered over 5 days each week.

• Satisfactory completion of Year 11 or equivalent interstate/overseas secondary education is required, and
• applicants must be 17.5 years of age when the course commences.
• Overseas students must have a minimum level of English proficiency to IELTS (International English Language Testing System) 5.5 with no Band Score below 5.

For International students to determine the acadmic entry requirements from a specific country please refer to the table of entry requirements [ 455KB]

Le Cordon Bleu's unrivalled teaching model combines demonstrations by expert chefs and pâtissiers with hands-on classes for students. Practical skills are supported by theoretical learning where students benefit from the knowledge of experienced hospitality industry chefs and managers.

Le Cordon Bleu's Adelaide programs are taught at the Regency Park campus of TAFE SA. The campus offers

• Superb training kitchens and restaurants
• State of the art demonstration kitchens
• A bakery, cheesemaking facility and micro-brewery
• Specialised food and wine subjects drawing on South Australia's prestigious winemaking traditions, and easy access to some of the country's best wine regions.

Assessment methods are varied and include a combination of practical and theory examinations, classroom activities, projects and industry events. The value of work-based learning is recognised by incorporating training and assessment into the Industry Placement component.

Certificate III in Hospitality (Commercial Cookery/Pâtisserie) features six-months of industry placement, organised by Le Cordon Bleu's Industry Placement team. This innovative program equips you with lifelong career management tools, giving you experience and a competitive edge.

Le Cordon Bleu culinary programs are offered according to the National Training Package requirements and the Australian Qualifications Framework (AQF).

Students will be awarded the internationally recognised

• Diplôme Avancé de Gestion Culinaire
• as well as Certificate III in Hospitality (Pâtisserie)
  CRICOS CODE: 065423F | SIT31107
• and/or Certificate III in Hospitality (Commercial Cookery)
  CRICOS CODE: 065422G | SIT30807
• and the Advanced Diploma in Hospitality
  CRICOS CODE: 065425D | SIT60307

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_{Le Cordon Bleu Australia Pty Ltd - All rights reserved -
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M
Le Cordon Bleu Australia courses are provided under the Tuition Assurance Scheme
(TAS): ACPET OSTAS(as per the compliance requirements of the ESOS Act) and
ACPET ASTAS (as per the compliance requirements of AQTF and the Higher Education Support Act 2003).}

_{Last Updated 20 May 2013}