Term Dates & Prices
Select a date
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.
Intakes: January, April, July & October
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: Sydney (also available in Melbourne & 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, plus successful completion of SIT40521 Certificate IV in Kitchen Management.
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 a 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 include theory sessions, practical demonstrations, practical workshops and training restaurant service. Additionally, assessments for this course may include knowledge-based questions, direct observations, simulation, portfolio and third-party evidence.
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 NSW, 250 Blaxland Rd, Ryde NSW
This programme is also available to study in Adelaide, Brisbane and Melbourne
Sydney is Australia’s largest city with a population of nearly 5 million. There is always something to do in Sydney, whatever your passion.
You can enjoy the sun and surf at wonderful beaches, attend world class sporting events and cultural festivals, visit galleries, museums and historic landmarks or enjoy beautiful food and wine at one of the city’s thousands of cafés, restaurants or bars.
TAFE NSW, Ryde is the venue for our Le Cordon Bleu Sydney Culinary Institute. Located in the leafy suburb of North Ryde, 17 kms north of the Sydney CBD, our specialist tourism and hospitality facility is one of the largest in the Asia-Pacific region. The Institute has proudly been offering Le Cordon Bleu programmes since 1996.
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.
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.
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.
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.
Copyright © 2026 Le Cordon Bleu International B.V. All Rights Reserved.
