Diplôme Avancé de Gestion Culinaire - Cuisine

SIT60322 Advanced Diploma of Hospitality Management

LE CORDON BLEU BRISBANE

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: Expressions of interest for 2026
CRICOS Code: 111684K
Tuition Fees: AU$59,452 for Australian students. AU$68,774 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: Brisbane (also available in Melbourne & Sydney)
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, plus successful completion of SIT40521 Certificate IV in Kitchen Management.

Book a campus tour

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

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

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Course Structure
To enter into this course, you must have completed DIPLOME DE CUISINE (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 Queensland, 111 Colchester Street, South Bank, Queensland, 4101

This programme is also available to study in Adelaide, Melbourne and Sydney

Testimonials

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)
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)

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