The Diplôme Avancé de Gestion Culinaire (SIT60322 Advanced Diploma of Hospitality Management) is a nationally recognised qualification that transforms skilled pastry chefs into hospitality leaders. Building upon the SIT31021 Certificate III in Patisserie and SIT40721 Certificate IV in Patisserie, this 27-month total program combines advanced culinary techniques with sophisticated business management principles.
This comprehensive course is designed for ambitious pastry professionals who want to move beyond the kitchen and into executive leadership. You will master the art of managing people, finances, and operations while refining your culinary expertise to world-class standards.
Curious to see if this is your path? Request the full program brochure and start imagining your future in our kitchens.
The Diplôme Avancé de Gestion Culinaire (SIT60322 Advanced Diploma of Hospitality Management) is a 6-month, intensive leadership program designed exclusively for qualified pastry professionals who have completed the Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie) and the Certificat de Chef de Partie Pâtisserie (SIT40721 Certificate IV in Patisserie). This advanced qualification transforms experienced pastry chefs into strategic hospitality leaders, moving your focus from the pastry kitchen to the boardroom.
This nationally recognised program is delivered over 6 months of full-time study and consolidates your foundational culinary knowledge with high-level business management principles. You will learn to operate a hospitality business from the ground up, mastering the financial, operational, and human resource skills critical to success. The course covers everything from preparing and monitoring budgets to developing marketing strategies and managing work health and safety systems. Crucially, this is not a cooking course; it is a comprehensive business qualification that equips you to lead with confidence and drive commercial success in any hospitality enterprise.
World-Class Culinary Education
Le Cordon Bleu is a global leader in culinary arts education, renowned for blending classical French techniques with modern innovation. Our chef-instructors are industry professionals who bring decades of experience to the classroom, providing mentorship that extends far beyond basic training.
Comprehensive Leadership Development
This isn't just a cooking course. You will learn financial management, human resources, operations strategy, and business planning. These skills are critical for anyone aspiring to run their own patisserie, manage a hotel pastry department, or lead a catering operation.
Industry-Relevant Curriculum
The program is designed in consultation with hospitality industry leaders to ensure you graduate with the skills employers are actively seeking. From menu engineering to cost control, every module has direct application in the workplace.
Career Acceleration
Graduates of this program move quickly into supervisory and management roles. The combination of practical culinary skills and business knowledge makes you a valuable asset to any hospitality operation.
How will you learn.
Strategic Business Classes: Master high-level management through theory sessions on financial management, budgeting, human resources, and business planning, all tailored to the hospitality industry.
Practical Application: Learn to prepare and monitor budgets, recruit and induct staff, and develop comprehensive marketing strategies through hands-on projects and simulations.
Case Study Analysis: Analyse real-world hospitality business challenges to develop critical problem-solving and decision-making skills.
Compliance and Risk Management: Gain in-depth knowledge of work health and safety systems, legal compliance, and risk management to lead with confidence and integrity.
Expert Mentorship: Receive personalised feedback from chef-instructors and industry professionals who provide insights into effective leadership and business operations.
Every skill you learn is designed to build your confidence and prepare you for the fast-paced world of professional kitchens. Book a campus tour today and experience our teaching kitchens for yourself.
A nationally recognised qualification, accredited across Australia.
CRICOS Code: 111684K
Tuition Fees: AU$13,090 for Australian students. AU$14,172 for International students
Duration: 6 months
Study Load: Full-time (minimum of 20 hours per week)
Location: Brisbane (also available in Melbourne, Adelaide & Sydney)
English Proficiency: 6.0 General IELTS with no band score below 5.5
Academic Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required, plus successful completion of Certificat de Chef de Partie Patisserie (SIT40721 Certificate IV in Patisserie).
This advanced diploma is designed for pastry professionals who are ready to take the next step in their career. You might be:
A qualified pastry chef looking to move into management
A hospitality professional seeking formal leadership credentials
An aspiring entrepreneur with a dream to open your own patisserie
Someone with a passion for pastry and a drive to lead
If you have ambition, creativity, and a commitment to excellence, this program will equip you with the skills to achieve your goals.
Talk to an education expert today to see if your goals align with what this course offers.
CAREER OUTCOME
Patisserie Owner
Patisserie Manager
Head Chef
Executive Chef
Area Manager
Operations Manager
Club Secretary or Manager
Executive Housekeeper
Executive Sous Chef
Food and Beverage Manager
To apply for the Diplôme Avancé de Gestion Culinaire - Pâtisserie (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 PÂTISSERIE (SIT31021 CERTIFICATE III IN PATISSERIE) and CERTIFICAT DE CHEF DE PARTIE PÂTISSERIE (SIT40721 CERTIFICATE IV IN PATISSERIE)
DIPLÔME AVANCÉ DE GESTION CULINAIRE - PÂTISSERIE (6 Months)
SIT60322 Advanced Diploma of Hospitality Management
AUSTRALIAN UNITS OF COMPETENCY
This program is designed for students who wish to further develop their culinary and hospitality business skills, and who want to either manage or own their own Patisserie business.
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.
111 Colchester Street, South Bank, Queensland, 4101
Brisbane, in sunny Queensland, is a large riverside city where you can enjoy the sun and surf at glorious beaches, attend world class sporting events and cultural festivals, visit art galleries, museums or enjoy delicious food and wine at the city’s cafés, restaurants or bars.
Le Cordon Bleu Brisbane Culinary Institute is situated at the TAFE Queensland South Bank Campus, a thriving hub of activity in the heart of Brisbane's South Bank precinct with easy access to the city, and the scenic South Bank Parklands and beaches on your doorstep. You'll find inspiration galore in Brisbane, the perfect setting to inspire your culinary arts and hospitality dreams.
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
What I enjoyed the most about my course was the practical side because I’m artistic and creative and eventually I want to open my own pâtisserie.
Le Cordon Bleu has the best lecturers, the best facilities and the industry connections are the best of all! It’s all about who you know.
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.
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.
Le Cordon Bleu provided me with a great foundation in all areas of patisserie, we had some of the best teachers and facilities in the world.
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