SIT60316 - Advanced Diploma of Hospitality Management

Le Cordon Bleu (LCB)

Course details

CRICOS course code: 091098J

Level of study: Pathways to Undergraduate

Summary

A professional pathway to develop the skills required for hospitality leadership, SIT60316 Advanced Diploma of Hospitality Management builds on a foundation of French pâtisserie techniques.

From SIT31016 Certificate III in Pâtisserie, you will advance through SIT40716 Certificate IV in Pâtisserie, into SIT60316 Advanced Diploma of Hospitality Management, where you will acquire leadership skills in the areas of marketing, human resources, business planning and financial control.

Certificat de Chef de Partie Pâtisserie

SIT40716 Certificate IV in Pâtisserie

Prerequisite: SIT31016 Certificate III in Pâtisserie

After completing SIT40716 Certificate IV in Pâtisserie, you will have the expertise to operate as a pastry chef in supervisory or team leadership roles within the kitchen. This 6-month course will refine your pâtisserie skills in cake and dessert finishing, sugar pulling and chocolate work to an advanced level.

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.

FRENCH CULINARY TOPICS

  • Decorative showpieces – advanced sugar and chocolate work to produce original showpieces
  • Confiserie – advanced chocolate and sugar confections
  • Petits fours
  • Marzipan – shaping, modelling and finishing figures
  • Caramel and nougatine

Diplôme Avancé de Gestion Culinaire

SIT60316 Advanced Diploma of Hospitality Management

Prerequisite: SIT40716 Certificate IV in Pâtisserie

A further 6 months’ study provides a career enhancing pathway through Diplôme Avancé de Gestion Culinaire / Advanced Diploma of Hospitality Management, consolidating your knowledge of management principles and best practices to enable you to lead and manage with confidence.

Potential Career Paths

Pâtissier | Pastry Chef | Pâtisserie Café Owner | Pâtisserie Manager | Specialist Chocolate Manufacturer | Pastry Chef and Chocolatier

Click here for more details on this course.

Tuition Fees (AUD $) Start date Duration Campus
Tuition fees: 63,505 for the entire course Expected Jan 2023
Expected Apr 2023
Expected Oct 2023
27 months
Full time
Melbourne Campus
488 South Road
Melbourne Victoria 3189
Australia

Entry criteria

Age: Minimum age 18

IELTS Academic: 5.5 with no band score below 5.

School leaver: Satisfactory completion of Australian Year 11 secondary schooling or the equivalent overseas secondary education. Mature age: Applicants will need to meet the entry criteria and have a strong desire to work in the culinary arts industry.

Address

Le Cordon Bleu (LCB)
Perth Campus
25 Aberdeen Street
Perth Western Australia 6000
Australia
Back to the top of this page