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SIT60316 - Advanced Diploma of Hospitality Management

Diplôme Avancé de Gestion Culinaire - Pâtisserie

SIT60316 - Advanced Diploma of Hospitality Management with SIT31016 - Certificate III in Patisserie

Start with a 12-month Diplôme de Commis Pâtissier (SIT31016 - Certificate III in Patisserie)

Our Diplome De Commis Patissier (SIT31016 - Certificate III in Pâtisserie) gives you comprehensive knowledge and solid skills in the expert preparation of pâtisserie served in restaurants, cafés and tea rooms. 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. Diplome De Commis Patissier is offered as a six-month intensive study option on-campus followed by six-month Work Integrated Learning.

Followed by a 12-month Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60316 - Advanced Diploma of Hospitality Management)

Advanced Diploma of Hospitality Management includes SIT40716 - Certificate IV in Patisserie 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 SIT31016 - Certificate III in Patisserie you will advance through to the SIT40716 - Certificate IV in Patisserie into the 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 SIT40716 - Certificate IV in Pâtisserie. In this stage you will be introduced to business-related units covering management principles and practices.

Diplôme Avancé de Gestion Culinaire -Cuisine

SIT60316 - Advanced Diploma of Hospitality Management with SIT30816 - Certificate III in Commercial Cookery

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)

SIT60316 - Advanced Diploma of Hospitality Management includes SIT40716 - Certificate IV in Patisserie 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 SIT30816 - Certificate III in Patisserie you will advance through to the SIT40716 - Certificate IV in Patisserie into the 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 Pâtisserie. In this stage you will be introduced to business-related units covering management principles and practices.

CRICOS Code: 091098J

Potential Carreer Paths for SIT60316 - Advanced Diploma of Hospitality Management - Pâtisserie

  • Pâtisserie
  • Sous Chef
  • Executive Chef
  • Restaurateur
  • Restaurant Owner
  • Restaurant Manager
  • Banquet Manager
  • Food & Beverage Manager
  • Kitchen Operations Manager
  • Catering Manager

Potential Carreer Paths for SIT60316 - Advanced Diploma of Hospitality Management - Commerical Cookery

  • Pâtisserie
  • Sous Chef
  • Executive Chef
  • Restaurateur
  • Restaurant Owner
  • Restaurant Manager
  • Banquet Manager
  • Food & Beverage Manager
  • Kitchen Operations Manager
  • Catering Manager

Where to study the SIT30816 - Certificate III in Commercial Cookery

The SIT60316 - Advanced Diploma of Hospitality Management is available for study at the following Le Cordon Bleu Australia campus locations:

Adelaide

Brisbane

Melbourne

Sydney

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