Advanced Diploma of Hospitality Management (SIT60322)

Diplôme Avancé de Gestion Culinaire - Cuisine

LE CORDON BLEU ADELAIDE

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.

Key Information

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.

Book a campus tour

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!

BOOK YOUR FREE TOUR

Program Details

Term Dates & Apply

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.

Term Dates & Prices

Select a date

2026

Jan 19, 2026

13,090.00AUD

Jul 6, 2026

13,090.00AUD

Jan 19, 2026

14,172.00AUD

Jul 6, 2026

14,172.00AUD

2027

Jan 18, 2027

13,090.00AUD

Jul 5, 2027

13,090.00AUD

Jan 18, 2027

14,597.00AUD

Jul 5, 2027

14,597.00AUD

2028

Jan 18, 2028

13,090.00AUD

Jul 4, 2028

13,090.00AUD

Jan 18, 2028

14,597.00AUD

Jul 4, 2028

14,597.00AUD
Course Structure
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
- SITXCCS016 Develop and manage quality customer service practices (core)
- SITXFIN010 Prepare and monitor budgets (core)
- SITXGLC002 Identify and manage legal risks and comply with law (core)
- SITXMGT005 Establish and conduct business relationships (core)
- SITXHRM010 Recruit, select and induct staff (core)
- BSBFIN601 Manage organisational finances (core)
- BSBOPS601 Develop and implement business plans (core)
- SITXFIN011 Manage physical assets (core)
- SITXHRM012 Monitor staff performance (core)
- SITXMPR014 Develop and implement marketing strategies (core)
- SITXWHS008 Establish and maintain a work health and safety system (core)
Who is the Program For?

This program is designed for students who wish to further develop their business skills and wish to either manage or own their own business.
What Qualification will I gain?

Graduates will gain a Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60322 Advanced Diploma of Hospitality Management).
Delivery & Assessment

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.
Course Credit

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.
Campus Location

TAFE SA, 137 Days Road, Regency Park, South Australia 5010.

Testimonials

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.

Rezza Ashly (Grand Diplôme & Advanced Diploma of Hospitality Management)
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.

Kwan Yi Yang - Diplôme de Commis de Cuisine (SIT30816 Certificate III in Commercial Cookery)
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.

Ronith Arlikatti Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60316 Advanced Diploma of Hospitality Management)
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.

Sewoo Son - Diplôme Avancé de Gestion Culinaire – Cuisine (SIT60316 Advanced Diploma of Hospitality Management)
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.

Yong Voon - Diplôme Avancé de Gestion Culinaire (SIT60316 Advanced Diploma of Hospitality Management)

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