Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required and successful completion of Diplôme de Commis Cuisinier (SIT30816 Certificate III in Commercial Cookery).
Age: 18
English Proficiency: 5.5 Academic IELTS with no band score below 5
The Le Cordon Bleu Certificat de Chef de Partie in Cuisine (SIT40516 Certificate IV in Commercial Cookery) comes in after students have completed SIT30816 Certificate III in Commercial Cookery to further their advanced culinary studies after returning from 6-month Work Integrated Learning Placement.
The Certificat de Chef de Partie is an exciting 6-month program, designed for students to focus on advanced culinary skills such as modernist cuisine, touching on gastrophysics through multi-sensory techniques, exploring creative recipe development and menu design. This program combines high level practical culinary skills using innovative technology with business studies, providing an excellent foundation to succeed in a creative or business capacity.
Potential study subjects may include introduction to molecular gastronomy; modernist dégustation dinners, butchery masterclass, matching food with wine, classical French and contemporary dishes and buffets, Pâtés and terrines. The program also extends to business related practices in restaurant management including food & staff costing, marketing, human resources, business planning and financial control.
CRICOS Code: 097326J
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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)
Pathway
Certificate III In Commercial Cookery (12 Months) -> Certificate IV In Commercial Cookery (6 Months) -> Advanced Diploma of Hospitality Management (6 Months)
Students completing the Le Cordon Bleu Certificat de Chef de Partie program demonstrate to prospective employers their commitment to entering the industry as elite achievers. Having completed advanced studies in modernist cuisine or high-end pâtisserie, with masterclasses and excursions providing an extra dimension to their culinary training, students enjoy elevated employment outcomes.
Executive Chef
Restaurateur Owner
Restaurant Manager
Banquet Manager
Food & Beverage Manager
Kitchen Operations Manager
Catering Manager
Food Entrepreneur
OSHC: 530 ($) per year
