DiplÔme AvancÉ de Gestion Culinaire (Cuisinier)
Advanced Diploma of Hospitality
Course Code: SIT60312
“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.
Pre-requisite: Certificate III in Commercial Cookery or equivalent
Pâtisserie, Chef, Catering Manager, Food & Beverage Manager, Kitchen Operations Manager, Restaurateur
Stage 3 & 4: Specialised Units - Cuisine
During the practical component of the cuisine stream you will gain an in depth appreciation of:
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.
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.
The course commences in January and July.
The program is delivered over 5 days each week.
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
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 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
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Last Updated 14 November 2013
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