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Sydney »  Diplôme Avançé de Gestion Culinaire - Advanced Diploma of Hospitality
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DiplÔme AvancÉ de Gestion Culinaire
Advanced Diploma of Hospitality

Dean, Advanced Diploma

Accelerate your career in the international culinary industry. Prepare yourself for management roles and receive the esteemed Diplôme Avancé de Gestion Culinaire from Le Cordon Bleu.

Diplôme Avançé de Gestion Culinaire (27 Months)
9 months Cuisine or Pâtisserie + 6 months Industry Experience + 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 III in Commercial Cookery / Pâtisserie Certificate IV in
Commercial Cookery / Pâtisserie
Advanced Diploma of Hospitality

This course provides a learning pathway for chefs or chefs pâtissiers to acquire the fundamentals of restaurant and pâtisserie operations and management. 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.

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements.

Pre-requisite: Diplôme de Cuisine - Certificate III in Commercial Cookery

Stage 1 - Cuisine

Certificate IV in Commercial Cookery
CRICOS Code: 079510C

Practical Component

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 Units of Competency

  • SITHCCC304 Produce and serve food for buffets
  • SITHCCC401 Produce specialised food items
  • SITHKOP403 Coordinate cooking operations
  • SITHKOP402 Develop menus for special dietary requirements
  • BSBSUS301A Implement and monitor environmentally sustainable work practices
  • SITXFIN501 Prepare and monitor budgets
  • SITXFIN402 Manage finances within a budget
  • BSBDIV501A Manage diversity in the workplace
  • SITXHRM402 Lead and manage people
  • SITXMGT401 Monitor work operations
  • SITXWHS401 Implement and monitor work health and safety practices
  • SITXWHS601 Establish and maintain a work health and safety system
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Stage 2 – Cuisine and Pâtisserie

Diplôme Avançé de Gestion Culinaire

Prerequisite: Stage 1 (Cusine or Pâtisserie)

The final stage of this extensive program will develop and consolidate your management knowledge and expertise.

Australian Units of Competency

  • SITHFAB206 Serve food and beverage
  • BSBMGT617A Develop and implement a business plan
  • SITXMPR502 Develop and implement marketing strategies
  • SITXCCS501 Manage quality customer service
  • BSBMGT515A Manage operational plans
  • SITXFIN601 Manage physical assets
  • SITXMGT501 Establish and conduct business relationships
  • SITXGLC501 Research and comply with regulatory requirements
  • SITXHRM501 Recruit, select and induct staff
  • SITXHRM503 Monitor staff performance
  • BSBFIM601A Manage finances
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Admissions

Le Cordon Bleu offers four starting dates per year: January, April, July and October.

Entry Requirements
  • Applicants should be at least 18 years of age.
  • School leaver: Satisfactory completion of Year 12 secondary schooling or the equivalent overseas secondary education (such as the International Baccalaureate) and demonstrated ability to undertake tertiary level studies.
  • 5.5 Academic IELTS with no band score below 5.
  • Course credit available.
Training

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements.

Delivery

You will learn from esteemed chefs, obtaining expertise and experience through the unrivalled Le Cordon Bleu teaching method that combines demonstrations with hands-on practical classes, held over 3 - 4 days each week.

Campus

Le Cordon Bleu Sydney Culinary Arts Institute is located within the Ryde College of the TAFE NSW Northern Sydney Institute (NSI).

TAFE NSW Northern Sydney Institute External Website
250 Blaxland Road Ryde
New South Wales 2117

CRICOS Provider No: 00591E

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

Industry Placement

Certificate III in Hospitality (Commercial Cookery or Pâtisserie) includes a six-month industry placement component, organised by Le Cordon Bleu's Industry Placement team. This exclusive workplace access opportunity provides crucial experience to help you succeed in the modern global hospitality field, in addition to being taught essential résumé writing and job search skills, interview techniques and presentation skills.

Accreditation

Le Cordon Bleu culinary programs are offered as per the National Quality Council (NQC) and the Ministerial Council for Vocational and Technical Education (MCVTE) endorsed SIT07 Tourism, Hospitality and Events Training Package.

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Le Cordon Bleu Australia Pty Ltd - All rights reserved
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M
RTO ID number: 4959
Le Cordon Bleu Australia courses are provided under the Tuitions Assurance Scheme (TAS):
the Federal government Tuition Protection Scheme (TPS) (as per the compliance requirements of the ESOS Act)
and ACPET ASTAS (as per the compliance requirements
of the VET Quality Framework, the Higher Education Standards Framework
and the Higher Education Support Act 2003).

Last Updated 11 March 2014


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Course Codes
Course Code: SIT60312
CRICOS Code: 082869A
Price
$53,400 for 2.3 years
Career Pathways
Advanced Diploma of Hospitality

• Patissier
• Sous Chef
• Executive Chef
• Restaurateur
• Restaurant Manager
• Banquet Manager,
• Food & Beverage Manager
• Kitchen Operations Manager
• Financial Controller
• Catering Manager

Approximate Salary Indications
$21,000 $120,000
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