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Advanced Diploma of Hospitality Management
Advanced Diploma of Hospitality Management

Advanced Diploma of Hospitality Management

  • ID:LCBA610003
  • Level:2-Year Higher/Advanced Diploma
  • Duration:
  • Intake:

Fees (AUD)

Estimated Total/program:
Apply
60
Accept letter
100
Visa
20
Fly
1

Admission Requirements

Entry Requirements

  • Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.

  • Age: 18

English Requirement

English Proficiency: 5.5 Academic IELTS with no band score below 5​

Course Information

After completing SIT40516 Certificate IV in Commercial Cookery, you will have the expertise to operate a hospitality business from the ground up. This 6-month course will refine your culinary skills and build your knowledge of operational hospitality management. You will learn and apply business skills critical to the success of any business, including financial management, health and safety procedures, and people and operations management. A further 6 months' study provides a career enhancing pathway through the SIT60316 Advanced Diploma of Hospitality Management, consolidating your knowledge of management principles and best practices to enable you to lead and manage confidence.

CRICOS Code: 091098J

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 COURSE STRUCTURE

Program 1: CERTIFICAT DE CHEF DE PARTIE CUISINE (SIT40516 - CERTIFICATE IV IN COMMERCIAL COOKERY) (6 Months)

PREREQUISITE: DIPLÔME DE COMMIS CUISINIER (SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY)

FRENCH CULINARY TOPICS

  • Introduction to molecular gastronomy; demonstrations and workshops

  • Butchery Masterclass

  • Matching food with wine

  • Classical French and contemporary cuisines

  • Classical French and contemporary patés, terrines and buffet items

AUSTRALIAN UNITS OF COMPETENCY

  • SITHCCC015 Produce and serve food for buffets (elective)

  • SITHCCC021 Prepare specialised food items (elective)

  • SITHKOP005 Coordinate cooking operations (core)

  • BSBSUS401 Implement and monitor environmentally sustainable work practices (core)

  • SITHKOP004 Develop menus for special dietary requirements (core)

  • SITXFIN004 Prepare and monitor budgets (elective)

  • SITXFIN003 Manage finances within a budget (core)

  • BSBDIV501 Manage diversity in the workplace (core)

  • SITXHRM003 Lead and manage people (core)

  • SITXMGT001 Monitor work operations (core)

  • SITXWHS003 Implement and monitor work health and safety practices(core)

Program 2: DIPLÔME ADVANCÉ DE GESTION CULINAIRE - CUISINE (6 Months)

SIT60316 Advanced Diploma of Hospitality Management Cuisine

AUSTRALIAN UNITS OF COMPETENCY

  • SITHFAB007 Serve food and beverage (elective)

  • SITXCCS008 Develop and manage quality customer service practices (core)

  • BSBMGT617 Develop and implement a business plan (core)

  • BSBMGT517 Manage operational plan (core)

  • SITXFIN005 Manage physical assets (core)

  • SITXMPR007 Develop and implement marketing strategies (core)

  • SITXMGT002 Establish and conduct business relationships (core)

  • SITXGLC001 Research and comply with regulatory requirements (core)

  • SITXHRM004 Recruit, select and induct staff (core)

  • SITXHRM006 Monitor staff performance (core)

  • BSBFIM601 Manage finances (core)

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Pre Courses

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Pathway Courses

Pathway

Certificate III In Commercial Cookery (12 Months) -> Certificate IV In Commercial Cookery (6 Months)   -> Advanced Diploma Of Hospitality Management  (6 Months)  

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Career Opportunity

Career Opportunity

The Diplôme Avancé de Gestion Culinaire (SIT60316 Advanced Diploma of Hospitality Management) provides a comprehensive pathway for students to develop knowledge and skills required at supervisory/management levels in a range of hospitality industry roles.

  • Executive Chef 

  • Restaurant Owner 

  • Restaurant Manager 

  • Banquet Manager 

  • Food and Beverage Manager 

  • Kitchen Operations Manager 

  • Catering Manager 

  • Food Entrepreneur

Ability to settle

Overseas Student Health Cover

OSHC: 530 ($) per year

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