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Diplôme de Cuisine (SIT30816 - Certificate III in Commercial Cookery)

The Diplôme de Cuisine (SIT30816 - Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine. French study modules are combined with Australian units of competency to create a unique study programme. An industry placement enables you to put into practice the skills you have learned during your on-campus study in a real hospitality business.

Intakes: January, April, July & October.

Key Information

CRICOS Code: 082867C

Duration: 15 months
Tuition fees: AU$36,163 for international students. AU$33,930 for Australian students.
Age: 18.
English proficiency: 5.5 Academic IELTS with no band score below 5.
Entry requirements: School leavers need to have satisfactorily completed Australian Year 11 or equivalent overseas secondary education (e.g. International Baccalaureate) and demonstrated the ability to undertake tertiary study.
VET FEE-HELP: Not available for culinary programmes.

Programme Details

  • Course Structure

    Program 1: BASIC CUISINE (3 Months)
    Learn classical French culinary techniques underpinning modern international cuisine, master basic skills, and explore more complex techniques.

    FRENCH CULINARY TOPICS

    • French culinary terms and definitions
    • Working in a safe and hygienic manner
    • Food preparation and mise en place
    • Work organisation and planning
    • Introduction to French cuisine
    • French classical cooking techniques
    • Variations of cooking methods
    • Fonds de Cuisine - foundation sauces production
    • Commodities - receiving and storing
    • Classical French stocks, glazes, basic and advanced sauces and soups

    AUSTRALIAN UNITS OF COMPETENCY

    • SITHCCC001 Use food preparation equipment (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

    • SITHCCC005 Prepare dishes using basic methods of cookery (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

    • SITHCCC007 Prepare stocks, sauces and soups (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

    • SITHKOP001 Clean kitchen premises and equipmennt (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

    • SITXINV002 Maintain the quality of perishable items (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

    • SITXFSA001 Use hygienic practices for food safety (core)
      This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

    • SITXWHS001 Participate in safe work practices (core)
      This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.

    • SITHIND002 Source and use information on the hospitality industry (elective)
      This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.

    • BSBWOR203 Work effectively with others (core)
      This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

    Program 2: INTERMEDIATE CUISINE (3 Months)
    PREREQUISITE: BASIC CUISINE QUALIFICATION

    Discover classical French regional dishes, learn mise en place, and practise a range of resentation styles.

    FRENCH CULINARY TOPICS

    • Mise en place, organisation and workflow planning in the preparation and service of meals
    • Classical French stocks, glazes, basic and advanced sauces and soups
    • Hors d’oeuvres, canapés, salads and appetisers
    • Vegetables, eggs and farinaceous cooking techniques and menu items
    • French pastries and cakes

    AUSTRALIAN UNITS OF COMPETENCY

    • SITHCCC006 Prepare appetisers and salads (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

    • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

    • SITHCCC019 Produce cakes, pastries and breads (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.

    • SITHCCC012 Prepare poultry dishes (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.

    • SITXFSA002 Participate in safe food handling practices (core)
      This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.

    • SITXCOM002 Show social and cultural sensitivity (elective)
      This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address crosscultural misunderstandings should they arise.

    • BSBSUS201 Participate in environmentally sustainable work practices (core)
      This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices.

    Program 3: SUPERIOR CUISINE (3 Months)
    PREREQUISITE: INTERMEDIATE CUISINE QUALIFICATION

    Explore contemporary developments in French and international cuisine, identify modern menu trends, and re-interpret French classics.

    FRENCH STUDY MODULES

    • Meat, poultry and game preparations and cookery techniques, dish presentations and finishes
    • Seafood preparations and cookery techniques, dish presentation and finishes
    • Menu trends and market application including food costing
    • Desserts à l’assiette
    • Preparation of foods for dietary, allergy and cultural requirements
    • Seasonal and market influences in cuisine
    • Classical and contemporary menus
    • Modern approaches to plate design

    AUSTRALIAN UNITS OF COMPETENCY

    • SITHCCC017 Handle and serve cheese (elective)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to prepare and present cheese. This requires a comprehensive knowledge of cheese varieties.

    • SITHCCC014 Prepare meat dishes (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods.

    • SITHCCC013 Prepare seafood dishes (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods.

    • SITHPAT006 Produce desserts (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

    • SITHCCC018 Prepare food to meet special dietary requirements (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

    • SITXCOM005 Manage conflict (elective)
      This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.

    • SITXHRM001 Coach others in job skills (core)
      This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

    • SITHKOP002 Plan and cost basic menus (core)
      This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.

    Program 4: WORK INTEGRATED LEARNING (6 Months)

    AUSTRALIAN UNITS OF COMPETENCY

    • SITHCCC020 Work effectively as a cook (core)
      Pre-requisite: SITXFSA001 Use hygienic practices for food safety.
      This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.

    By successfully completing this course you will receive a Diplôme de Cuisine and a SIT30816 - Certificate III in Commercial Cookery.

  • Who is the Programme For?

    This program is designed for students who wish to learn the fundamentals of French culinary techniques progressing through to more complex tasks as each course builds upon skills learnt.

  • What Qualification will I gain?

    Graduates will gain both the French qualification of a Diplôme de Cuisine as well as the Australian qualification of a Certificate III 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

    Le Cordon Bleu Brisbane Institute, South Bank Campus, 66 Ernest Street, South Brisbane QLD 4101

  • Career Paths
    Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager.
  • Term Dates & Apply

    To apply for a Diplôme de Cuisine applicants must complete the application process, providing certified academic transcripts and other relevant documentation.

    VET FEE-HELP: Not available for culinary programmes.

    Term Dates & Prices

    Select a date
    2018
    Sep 24, 2018 - Dec 31, 2019 (Standard, in English)
    AUD 33,930.00
    2019
    Jan 14, 2019 - Mar 31, 2020 (Standard, in English)
    AUD 33,930.00
    Apr 8, 2019 - Jun 30, 2020 (Standard, in English)
    AUD 33,930.00
    Jul 8, 2019 - Sep 30, 2020 (Standard, in English)
    AUD 33,930.00
    Sep 23, 2019 - Dec 31, 2020 (Standard, in English)
    AUD 33,930.00

Testimonials

  • Dean-Curkovic-160x160
    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.
    Dean Curkovic - Advanced Diploma of Hospitality (Pâtisserie) Class of 2013
  • Hsin-Cheng-(Amber)-160x160
    The most important things I learned at Le Cordon Bleu were the skills in Pâtisserie and how to work efficiently as a team.
    Hsin Cheng (Amber) - Bachelor of Business (International Restaurant and Catering Management) & Diplôme de Pâtisserie (Certificate III in Pâtisserie) Alumnus
  • Julia-Taylor-160x160
    As soon as we filmed our MasterChef Australia episode inside Le Cordon Bleu with Chef Andre Sandison, I knew I wanted to study there. I loved the support, knowledge and facilities on offer and couldn't wait to be a part of such a fantastic learning environment.
    Julia Taylor - Diplôme de Pâtisserie (Certificate III in Pâtisserie) Alumna

Scholarships

If you have ever dreamt of the kind of international hospitality career that a Le Cordon Bleu qualification could offer, then being awarded one of our scholarships may be just want you need to set you firmly on your path.

Le Cordon Bleu Australia offers an exciting annual scholarship programme to Australian and international students, and industry/media professionals. Scholarships range from $5,000 to $30,000 and apply to study our culinary arts and hospitality programmes.

Scholarships are generously funded by Le Cordon Bleu Australia, private benefactors, philanthropic foundations and government agencies.

Other Programmes & Courses

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Diplome Advance de Gestion Culinaire - Cuisine (SIT60316 - Advanced Diploma of Hospitality Commercial Cookery)
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Grand Diplôme
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Diplome de Patisserie (SIT31016 - Certificate III in Pâtisserie)
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CRICOS Provider Number: 02380M
RTO ID number: 4959

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