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The Diplôme Avancé de Gestion Culinaire (SIT60322 Advanced Diploma of Hospitality Management) is a nationally recognised qualification that transforms skilled chefs into hospitality leaders. Building upon the SIT30821 Certificate III in Commercial Cookery and SIT40521 Certificate IV in Kitchen Management, this 27-month total program combines advanced culinary techniques with sophisticated business management principles.
This comprehensive course is designed for ambitious culinary 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 culinary professionals who have completed the Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) and the Certificat de Chef de Partie Cuisine (SIT40521 Certificate IV in Kitchen Management). This advanced qualification transforms experienced chefs into strategic hospitality leaders, moving your focus from the kitchen pass 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 restaurant, manage a hotel kitchen, 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.
This advanced diploma is designed for culinary professionals who are ready to take the next step in their career. You might be:
A qualified chef looking to move into management
A hospitality professional seeking formal leadership credentials
An aspiring entrepreneur with a dream to open your own restaurant
Someone with a passion for food 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
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.
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
This program is designed for students who wish to further develop their business skills and wish to either manage or own their own business.
Graduates will gain a Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60322 Advanced Diploma of Hospitality Management).
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.
TAFE Victoria, Holmesglen Moorabbin, 488 South Road Moorabbin, VICTORIA
This programme is also available to study in Adelaide, Brisbane and Sydney
Melbourne has a population of almost 4.3 million and is currently Australia’s fastest growing city. It is home to residents from more than 140 nations, making it one of the world’s most harmonious and culturally diverse cities.
The city is a ‘foodie’s paradise’ and Melbourne is justly recognised as the culinary capital of Australia. Cafés and restaurants serve up the world’s cuisines in a vast array of settings and at mostly accessible prices.
Le Cordon Bleu Melbourne's Institute of Culinary Arts has been delivering cuisine and patisserie programs in Melbourne since July 2015 at the Holmesglen Moorabbin Campus. It is located in the heart of the bayside region of Melbourne, approximately 30 minutes from the city centre. Le Cordon Bleu study programmes are conducted in fully-equipped kitchens, as well as bakery and restaurant facilities.
Le Cordon Bleu's Higher Education programs are taught at its Chadstone campus, approximately 20 minutes from Melbourne's city centre. While it is a residential suburb with parks and leafy green spaces, Chadstone is predominantly known for hosting Chadstone Shopping Centre - the largest mall in the Southern Hemisphere. This shopping centre is a major draw for both local residents and tourists, offering a wide array of retail, dining, and entertainment options.
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
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.
I have been studying for so many years that I know what works and what doesn’t. Le Cordon Bleu is entirely different; it’s more interesting and more useful in reality. There are opportunities to have the kind of experiences not available at a university.
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.
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.
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.
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