Have you completed your foundational culinary training and are ready to take the next big step? At Le Cordon Bleu Australia, we help you transform your passion into a profession of leadership and innovation. Our Certificat de Chef de Partie Cuisine is the perfect pathway for ambitious chefs ready to move beyond the line and into management.
You will master advanced French culinary techniques and modernist cuisine, while also gaining the essential business acumen to lead a team and manage a kitchen. This program is where high-level culinary artistry meets strategic business practice, preparing you to become an elite achiever in the global hospitality industry.
Curious to see if this is your path? Request the full program brochure and start imagining your future in our kitchens.
The Certificat de Chef de Partie Cuisine (SIT40521 Certificate IV in Kitchen Management) is an advanced, six-month program designed for graduates of the Diplôme de Cuisine who wish to specialise and step into supervisory roles.
This program builds on your foundational knowledge and focuses on culinary innovation, such as molecular gastronomy and advanced butchery, alongside the critical business practices required to manage a professional kitchen. You will learn to lead people, manage budgets, design menus, and ensure the highest standards of safety and quality.
Le Cordon Bleu is a global leader in culinary education, renowned for blending classical French techniques with modern culinary innovation. This program is designed to take your career from creative cook to visionary kitchen manager.
How you will learn.
WHAT YOU'LL LEARN
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: 109648K
Tuition Fees: AU$12,082 for Australian students AU$13,474 for International students
Duration: 6 months (including holiday breaks)
Study Load: Full-time (minimum of 20 hours per week)
Location: Brisbane (also available in Melbourne, Sydney & Adelaide)
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 AND successful completion of Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery).
Do you have a fire in your belly for food and ambition to match? This course is designed for passionate cooks who have already mastered the basics and are ready to lead. Whether you aspire to be an Executive Chef, a Restaurant Manager, or a Food Entrepreneur, this qualification provides the advanced skills and leadership knowledge to make it happen.
You will gain the practical culinary excellence to create cutting-edge dishes and the business expertise to manage a team, design profitable menus, and run a successful operation.
Talk to an education expert today to see if your goals align with what this course offers.
CAREER OUTCOME
Students completing the Certificat de Chef de Partie program demonstrate to prospective employers their commitment to entering the industry as elite achievers. Graduates enjoy elevated employment outcomes, with potential career paths including:
To apply for a Certificat de Chef de Partie Cuisine (SIT40521 Certificate IV in Kitchen 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.
Program 1: CERTIFICAT DE CHEF DE PARTIE CUISINE (SIT40521 - CERTIFICATE IV IN KITCHEN MANAGEMENT) (6 Months)
PREREQUISITE: DIPLÔME DE CUISINE (SIT30821 CERTIFICATE III IN COMMERCIAL COOKERY)
FRENCH CULINARY TOPICS
AUSTRALIAN UNITS OF COMPETENCY
The Certificat de Chef de Partie Cuisine (SIT40521) is a full-time program delivered over a duration of 6 months, which includes holiday breaks. The study load requires a minimum of 20 hours per week on campus. The program is designed to be a focused and intensive period of study to rapidly advance your culinary skills and prepare you for leadership roles.
To enrol in this advanced program, you must have successfully completed the Diplôme de Cuisine, which is the SIT30821 Certificate III in Commercial Cookery. This is a core prerequisite, as the Certificat de Chef de Partie is designed to build upon foundational culinary skills and knowledge. Additionally, you need to be at least 18 years old and have satisfactorily completed Australia Year 11 or its equivalent. For international students, proof of English proficiency is required, typically a 6.0 General IELTS with no band score below 5.5.
Delivery methods include theory sessions, practical workshops and training restaurant service. Additionally, assessments for this course may include knowledge-based questions, direct observations, simulation and portfolio.
Graduates will gain a Certificat de Chef de Partie Cuisine (SIT40521 Certificate IV in Kitchen Management).
Yes, the Certificat de Chef de Partie Cuisine (SIT40521 Certificate IV in Kitchen Management) is available to international students. The course has a CRICOS code (109648K), which means it is registered on the Commonwealth Register of Institutions and Courses for Overseas Students. International students are welcome to apply, provided they meet the entry requirements, including successful completion of the Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery), satisfactory completion of Australia Year 11 or equivalent, and a minimum English proficiency of 6.0 General IELTS with no band score below 5.5.
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.
Graduates of this program are seen as elite achievers in the culinary industry, leading to elevated employment outcomes. Potential career paths include roles such as Chef de Partie, Sous Chef, Executive Chef, Restaurant Manager, and Food and Beverage Manager. The qualification also prepares you for broader business roles like Kitchen Operations Manager, Catering Manager, or Food Entrepreneur, providing a strong foundation for a creative or business-focused career in hospitality.
TAFE Queensland, 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
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