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LE CORDON BLEU BRISBANE

The Le Cordon Bleu Certificat de Chef de Partie in Cuisine (SIT40516 Certificate IV in Commercial Cookery) comes in after students have completed SIT30816 Certificate III in Commercial Cookery to further their advanced culinary studies after returning from 6-month Work Integrated Learning Placement. 

Potential Career Paths

Students completing the Le Cordon Bleu Certificat de Chef de Partie programme demonstrate to prospective employers their commitment to entering the industry as elite achievers. Having completed advanced studies in modernist cuisine or high-end pâtisserie, with masterclasses and excursions providing an extra dimension to their culinary training, students enjoy elevated employment outcomes.

Executive Chef | Restaurant Owner | Restaurant Manager | Banquet Manager | Food & Beverage Manager | Kitchen Operations Manager | Catering Manager | Food Entrepreneur

Continuing on from Diplôme de Cuisine

The Certificat de Chef de Partie is an exciting 6-month programme, designed for students to focus on advanced culinary skills such as modernist cuisine, touching on gastrophysics through multi-sensory techniques, exploring creative recipe development and menu design. This programme combines high level practical culinary skills using innovative technology with business studies, providing an excellent foundation to succeed in a creative or business capacity.

What Will You Learn?

Potential study subjects may include introduction to molecular gastronomy; modernist dégustation dinners, butchery masterclass, matching food with wine, classical French and contemporary dishes and buffets, Pâtés and terrines. The programme also extends to business related practices in restaurant management including food & staff costing, marketing, human resources, business planning and financial control.

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Programme Details

  • Term Dates & Apply

    To apply for a Certificat de Chef de Partie Cuisine (SIT40516 Certificate IV in Commerical Cookery) applicants must complete the application process, providing certified academic transcripts and other relevant documentation.

    Holiday breaks are scheduled for a period of time of 1 to 6 weeks starting at the conclusion of each Study Period.

    Term Dates & Prices

    Select a date
    2020
    Jan 13, 2020 - Jun 30, 2020 ( Standard , in English )
    AUD 11,950.00
    Apr 6, 2020 - Sep 20, 2020 ( Standard , in English )
    AUD 11,950.00
    Jul 6, 2020 - Dec 31, 2020 ( Standard , in English )
    AUD 11,950.00
    Sep 21, 2020 - Mar 31, 2021 ( Standard , in English )
    AUD 11,950.00
  • Course Structure

    Program 1: CERTIFICAT DE CHEF DE PARTIE CUISINE (SIT40516 - CERTIFICATE IV IN COMMERCIAL COOKERY) (6 Months)
    PREREQUISITE: DIPLÔME DE COMMIS CUISINIER (SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY)

    FRENCH CULINARY TOPICS

    • Introduction to molecular gastronomy; demonstrations and workshops
    • Butchery Masterclass
    • Matching food with wine
    • Classical French and contemporary cuisines
    • Classical French and contemporary patés, terrines and buffet items

    AUSTRALIAN UNITS OF COMPETENCY

    • SITHCCC015 Produce and serve food for buffets (elective)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to produce and present foods for buffets. It requires the ability to cook buffet foods and to present, serve and replenish them throughout the service period.

    • SITHCCC021 Prepare specialised food items (elective)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to prepare and cook food items that are more unusual in nature than those in standard recipes. It requires the ability to select and prepare ingredients, use relevant equipment, specialised cookery and food storage methods.

    • SITHKOP005 Coordinate cooking operations (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs.

    • BSBSUS401 Implement and monitor environmentally sustainable work practices (core)
      This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.

    • SITHKOP004 Develop menus for special dietary requirements (core)
      This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance.

    • SITXFIN004 Prepare and monitor budgets (elective)
      This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance.

    • SITXFIN003 Manage finances within a budget (core)
      This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.

    • BSBDIV501 Manage diversity in the workplace (core)
      This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation’s diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.

    • SITXHRM003 Lead and manage people (core)
      This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.

    • SITXMGT001 Monitor work operations (core)
      This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.

    • SITXWHS003 Implement and monitor work health and safety practices(core)
      This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
  • What Qualification Will I Gain?

    Graduates will gain a Certificat de Chef de Partie Cuisine (SIT40516 Certificate IV in Commercial Cookery).

  • Assessment

    Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.

  • 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 South Bank, 66 Ernest Street, South Bank, Queensland

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