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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.
What will you learn?
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.
Potential career paths
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.
Executive Chef | Restaurant Owner | Restaurant Manager | Banquet Manager | Food and Beverage Manager | Kitchen Operations Manager | Catering Manager | Food Entrepreneur
Intakes: January & July
CRICOS Code: 111684K
Tuition Fees: AU$59,452 for Australian students, AU$68,774 for International students
Duration: 2 years, including a work placement of up to 6 months
Study Load: Full-time (minimum of 20 hours per week)
Location: Adelaide (also available in Melbourne & Sydney)
Minimum 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, plus successful completion of SIT40521 Certificate IV in Kitchen Management.
If you are passionate about food, hospitality and a dynamic career, Le Cordon Bleu Australia is here to help you take that first step. Book an in-person campus tour at one of our campuses and discover how our internationally renowned programmes can guide you toward a successful future.
During your campus tour, you’ll have the opportunity to:
• Explore cutting-edge facilities: Walk through our commercial kitchens, demonstration theatres and theory rooms where students gain hands-on experience and develop industry-leading skills.
• Discover our Culinary Arts and Sciences programmes: Whether you're drawn to the precision and artistry of Cuisine or the delicate craftsmanship of Pâtisserie, you'll learn how our programmes provide a solid foundation in traditional French techniques combined with modern culinary practices.
• Learn about our Hospitality Management options: Gain insights into our programmes in Hotel Management, Restaurant Management and more. Our bachelor and master’s degrees are designed to equip you with the leadership, operational and strategic skills needed to thrive in the global hospitality industry.
• Engage with our experts: Meet our experienced faculty who can answer your questions and provide insight into the curriculum, career prospects and student life at Le Cordon Bleu.
By booking a campus tour, you're not just exploring a school — you're discovering a gateway to a world of exciting career opportunities. Reserve your spot today and take the first step toward launching your career in culinary arts or hospitality management. Your future starts here!
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.
To enter into this course, you must have completed DIPLÔME DE COMMIS CUISINIER (SIT30821 CERTIFICATE III IN COMMERCIAL COOKERY) and CERTIFICAT DE CHEF DE PARTIE CUISINE (SIT40521 CERTIFICATE IV IN KITCHEN MANAGEMENT).
DIPLÔME ADVANCÉ DE GESTION CULINAIRE - CUISINE (6 Months)
SIT60322 Advanced Diploma of Hospitality Management
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 Avancé de Gestion Culinaire - Cuisine (SIT60322 Advanced Diploma of Hospitality Management).
Delivery methods encompass theory workshops presented as lectures and tutorials, along with practical activities such as group discussions, presentations, role-plays and training in restaurant service. Additionally, assessments may include knowledge-based questions, written assignment, direct observations and simulation.
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, 137 Days Road, Regency Park, South Australia 5010.
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 have been studying for so many years that I know what works and what doesn’t. Le Cordon Bleu is entirely different; it’s more interesting and more useful in reality. There are opportunities to have the kind of experiences not available at a university.
The attraction of Le Cordon Bleu is its strong ties to the culinary arts world. Studying at the campus in Melbourne had huge appeal, being the third most liveable city in the world.
The entire curriculum at Le Cordon Bleu gave me such a solid foundation, not only in culinary techniques, but providing a high standard of hospitality management. It has taught me how to be outstanding in every single moment.
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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