With a foundation in French culinary techniques, SIT60322 Advanced Diploma in Hospitality Management is a professional pathway to develop the industry skillset for hospitality leadership.
Intakes: January & July
CRICOS Code: 091098J
Tuition Fees: AU$59,452 for Australian students. AU$66,729 for International students
Duration: 2 years (including a work placement of up to 6 months)
Study Load: Full-time
Location: Adelaide (also available in Brisbane, Melbourne & Sydney)
Age: 18
English Proficiency: 6.0 General IELTS with no band score below 5.5
Entry Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required.
Executive Chef | Restaurant Owner | Restaurant Manager | Banquet Manager | Food and Beverage Manager | Kitchen Operations Manager | Catering Manager | Food Entrepreneur
After completing SIT40521 Certificate IV in Kitchen Management, 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 SIT60322 Advanced Diploma of Hospitality Management, consolidating your knowledge of management principles and best practices to enable you to lead and manage confidence.
As part of the one-on-one tour you will view our state-of-the-art teaching facilities, learn about our unique Culinary arts and have the opportunity to talk directly to Le Cordon Bleu representatives.
You can book a campus tour either individually, as a small group, or for your whole school class.
Duration: Approximately 1 hour
Fees: Free
To apply for the Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60322 Advanced Diploma of Hospitality Management) applicants must complete the application process, providing certified academic transcripts and other relevant documentation. Holiday breaks are scheduled for a period of time starting at the conclusion of each Term.
Vet-Fee-Help not available for culinary programs.
Program 1: CERTIFICAT DE CHEF DE PARTIE CUISINE (SIT40521 - CERTIFICATE IV IN KITCHEN MANAGEMENT (6 Months)
PREREQUISITE: DIPLÔME DE COMMIS CUISINIER (SIT30821 CERTIFICATE III IN COMMERCIAL COOKERY)
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
Program 2: DIPLÔME ADVANCÉ DE GESTION CULINAIRE - CUISINE (6 Months)
SIT60322 Advanced Diploma of Hospitality Management Cuisine
AUSTRALIAN UNITS OF COMPETENCY
This program is designed for students who wish to further develop their business skills and wish to either manage or own their own business.
Graduates will gain a Diplôme de Commis Cuisinier (SIT30821 Certificate III in Commerical Cookery) as well as the Advanced Diploma of Hospitality Management.
Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.
You can apply for course credit, a process that recognises prior study, skills and knowledge. Graduates from recognised institutions providing evidence of their previous studies and industry experience can apply for course credit, also known as Advanced Standing, RPL, Academic Credit or Credit Transfer.
TAFE SA Regency International Centre for Tourism, Hospitality and Food Studies, Days Road, Regency Park, SOUTH AUSTRALIA
This programme is also available to study in Brisbane, Melbourne and Sydney
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