Start with a 12 month Diplôme de Commis Cuisiner (SIT30816 Certificate III in Commercial Cookery)
Learn the foundation knowledge and skills of classical French culinary techniques that underpin contemporary cuisine. French culinary topics are combined with Australian units of competency to create a unique study programme. A Work Integrated Learning (WIL) gives you the chance to use your theoretical knowledge and hone practical skills in a real hospitality workplace. Diplôme de Commis Cuisinier is offered as a six-month intensive study option on-campus followed by a six-month Work Integrated Learning.
Followed by a 12 month Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60316 Advanced Diploma of Hospitality Management)
The Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60316 Advanced Diploma of Hospitality Management) includes Certificat de Chef de Partie Cuisine (SIT40516 Certificate IV in Commercial Cookery) provides a comprehensive pathway for students to develop knowledge and skills required at supervisory/management levels in a range of hospitality industry roles.
From the Diplôme de Commis Cuisiner (SIT30816 Certificate III in Commercial Cookery) you will advance through to the Certificat de Chef de Partie Cuisine (SIT40716 Certificate IV in Commercial Cookery) into the Diplôme Avancé de Gestion Culinaire (SIT60316 Advanced Diploma of Hospitality Management), where you will develop management and leadership skills in areas such as marketing, human resources, business planning and financial control.
The 12-month Diplôme Avancé de Gestion Culinaire (SIT60316 Advanced Diploma of Hospitality Management) includes a nested award Certificate IV in Commercial Cookery. In this stage you will be introduced to business-related units covering management principles and practices.
Intakes: January & July.
CRICOS Code: 091098J
Duration: 2 years
Study period: Full-time
Tuition fees: AU$61,063 for international students. AU$58,830 for Australian students.
English proficiency: 5.5 Academic IELTS with no band score below 5.
Entry requirements: School leavers need to have satisfactorily completed Australian Year 11 or equivalent overseas secondary education (e.g. International Baccalaureate) and demonstrated the ability to undertake tertiary study.
VET FEE-HELP: Not available for culinary programmes.