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With a foundation in French culinary techniques, SIT60322 Advanced Diploma of Hospitality Management is a professional pathway to develop the industry skillset for hospitality leadership.
Intakes: January, April, July & October
CRICOS Code: 111684K
Tuition Fees: AU$59,452 for Australian students. AU$66,729 for International students
Duration: 27 months (including a work placement of up to 6 months)
Study Load: Full-time (minimum of 20 hours per week)
Location: Sydney (also available in Melbourne & Adelaide)
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.
The Diplôme Avancé de Gestion Culinaire (SIT60322 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.
Patissier | Pastry Chef | Patisserie Owner | Patisserie Manager | Pastry Chef | Chocolatier
After completing SIT40721 Certificate IV in Patisserie, 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 a Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60322 Advanced Diploma in 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 programmes.
To enter into this course, you must have completed DIPLÔME DE PÂTISSERIE (SIT31021 CERTIFICATE III IN PATISSERIE) and CERTIFICAT DE CHEF DE PARTIE PÂTISSERIE (SIT40721 CERTIFICATE IV IN PATISSERIE).
DIPLÔME AVANCÉ DE GESTION CULINAIRE - PÂTISSERIE (6 Months)
SIT60322 Advanced Diploma of Hospitality Management
AUSTRALIAN UNITS OF COMPETENCY
This program is designed for students who wish to further develop their culinary and hospitality business skills, and who want to either manage or own their own patisserie business.
Graduates will gain a Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60322 Advanced Diploma of Hospitality Management).
Delivery methods include theory sessions, practical demonstrations, practical workshops and training restaurant service. Additionally, assessments for this course may include knowledge-based questions, direct observations, simulation, portfolio and third-party evidence.
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.
Northern Sydney Institute, Ryde College 250 Blaxland Rd, Ryde NSW.
This programme is also available to study in Adelaide, Brisbane and Melbourne
What I enjoyed the most about my course was the practical side because I’m artistic and creative and eventually I want to open my own pâtisserie.
The Le Cordon Bleu alumni family makes me part of something really big... this is a family I want to be around for a long time.
I chose to study at Le Cordon Bleu because it represents excellence in industry, and stands above the rest when it comes to training, opportunities and growth in your career.
My Le Cordon Bleu work placement was an invaluable opportunity to gain hands-on skills and knowledge, and to learn how to deal with pressure and time management.
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