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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.
Intakes: January, April, July & October
CRICOS Code: 109684K
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: 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 and successful completion of Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery)
Do you love cooking and dream of turning that passion into a career? This course is designed for people like you. Whether you want to open your own restaurant, become a head chef, launch a trendy cafe, or take charge of a hotel kitchen, this qualification gives you the foundation to make it happen.
You will gain the practical skills and industry knowledge needed to lead a team, create memorable menus, and build a successful culinary business. If you have a fire in your belly for food and ambition to match, this is where your journey begins.
Talk to an education expert today to see if your goals align with what this course offers.
CAREER OUTCOME
To apply for a Certificat de Chef de Partie (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.
Graduates will gain a Certificat de Chef de Partie (SIT40521 Certificate IV in Kitchen 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.
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.
250 Blaxland Road, Ryde, New South Wales, 2112, Australia
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
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