Advanced Diploma of Hospitality Management (SIT60322)

Diplôme Avancé de Gestion Culinaire - Cuisine

LE CORDON BLEU ADELAIDE

Get ready to lead with our Advanced Diploma of Hospitality Management (SIT60322), a six-month additional study option for those looking to take their career to the next level. After completing the Certificate IV in Kitchen Management (SIT40521), students progress into this advanced diploma which consolidates their knowledge of management principles and best practices.

Develop the expertise to operate a hospitality business from the ground up and refine your culinary skills in order to stand out from the crowd in this competitive industry.

From financial management and marketing to health and safety procedures, the advanced diploma is your stepping stone to a successful career in culinary arts and hospitality management.

Key Information

Intakes: January & July
CRICOS Code: 111684K
Tuition Fees: AU$59,452 for Australian students, AU$66,729 for International students
Duration: 2 years, including a work placement of up to 6 months
Study Load: Full-time
Location: Adelaide (also available in Melbourne & Sydney)
Minimum Age: 18
English Proficiency: 6.0 General IELTS with no band score below 5.5
Entry Requirements: Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education

What jobs can I apply for once I graduate?

Upon completion of this program, students will have the knowledge and skills to take on managerial roles in all facets of the hospitality industy. These include:

Executive Chef • Restaurant Owner • Restaurant Manager • Banquet Manager • Food and Beverage Manager • Kitchen Operations Manager • Catering Manager • Food Entrepreneur

What will I learn during this program?

The Advanced Diploma of Hospitality Management focuses on Australian units of competency. Just some of the topics you will cover include:

- Preparing and monitoring budgets
- Recruiting, selecting and inducting staff
- Developing business plans
- Monitoring staff performance
- Developing and implementing marketing strategies.

If you are looking to open your own cafe or restaurant, Le Cordon Bleu Adelaide's Advanced Diploma of Hospitality Management is for you.

Book a campus tour

If you are passionate about food, hospitality and a dynamic career, Le Cordon Bleu Australia is here to help you take that first step. Book an in-person campus tour at one of our campuses and discover how our internationally renowned programmes can guide you toward a successful future.

During your campus tour, you’ll have the opportunity to:

• Explore cutting-edge facilities: Walk through our commercial kitchens, demonstration theatres and theory rooms where students gain hands-on experience and develop industry-leading skills.

• Discover our Culinary Arts and Sciences programmes: Whether you're drawn to the precision and artistry of Cuisine or the delicate craftsmanship of Pâtisserie, you'll learn how our programmes provide a solid foundation in traditional French techniques combined with modern culinary practices.

• Learn about our Hospitality Management options: Gain insights into our programmes in Hotel Management, Restaurant Management and more. Our bachelor and master’s degrees are designed to equip you with the leadership, operational and strategic skills needed to thrive in the global hospitality industry.

• Engage with our experts: Meet our experienced faculty who can answer your questions and provide insight into the curriculum, career prospects and student life at Le Cordon Bleu.

By booking a campus tour, you're not just exploring a school — you're discovering a gateway to a world of exciting career opportunities. Reserve your spot today and take the first step toward launching your career in culinary arts or hospitality management. Your future starts here!

BOOK YOUR FREE TOUR

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Program Details

Term Dates & Apply

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.

Term Dates & Prices

Select a date

2025

Jul 7, 2025

13,090.00AUD

Jul 7, 2025

14,172.00AUD

2026

Jan 19, 2026

13,090.00AUD

Jul 6, 2026

13,090.00AUD

Jan 19, 2026

14,172.00AUD

Jul 6, 2026

14,172.00AUD

2027

Jul 5, 2027

13,090.00AUD

Jul 5, 2027

14,597.00AUD

2028

Jan 18, 2028

13,090.00AUD

Jul 4, 2028

13,090.00AUD

Jan 18, 2028

14,597.00AUD

Jul 4, 2028

14,597.00AUD
Course Structure
Program 1: CERTIFICAT DE CHEF DE PARTIE CUISINE (SIT40521 - CERTIFICATE IV IN KITCHEN MANAGEMENT (6 Months)
PREREQUISITE: DIPLÔME DE COMMIS CUISINIER (SIT30821 CERTIFICATE III IN COMMERCIAL COOKERY)

FRENCH CULINARY TOPICS
- Introduction to molecular gastronomy; demonstrations and workshops
- Butchery masterclass
- Boulangerie
- Fish mongering
- Fermenting and pickling
- Matching food with wine
- Classical French and contemporary cuisines
AUSTRALIAN UNITS OF COMPETENCY
- SITXHRM009 Lead and manage people (core)
- SITXMGT004 Monitor work operations (core)
- SITXHRM008 Roster staff
- SITXCOM010 Manage conflict (elective)
- SITHKOP013 Plan cooking operations (elective)
- SITXFIN009 Manage finance within a budget (core)
- SITXWHS007 Implement and monitor work health and safety practices
- SITHKOP012 Develop recipes for special dietary requirements (elective)
- SITXFSA008 Develop and implement a food safety program (elective)
- SITHKOP015 Design and cost menus
- SITHCCC044 Prepare specialised food items (elective)
Program 2: DIPLÔME ADVANCÉ DE GESTION CULINAIRE - CUISINE (6 Months)
SIT60322 Advanced Diploma of Hospitality Management Cuisine

AUSTRALIAN UNITS OF COMPETENCY
- SITXCCS016 Develop and management quality customer service practices (core)
- SITXFIN010 Prepare and monitor budgets (core)
- SITXGLC002 Identify and manage legal risks and comply with law (core)
- SITXMGT005 Establish and conduct business relationships (core)
- SITXHRM010 Recruit, select and induct staff (core)
- BSBFIN601 Manage organisational finances (core)
- BSBOPS601 Develop and implement business plans (core)
- SITXFIN011 Manage physical assets (core)
- SITXHRM012 Monitor staff performance (core)
- SITXMPR014 Develop and implement marketing strategies (core)
- SITXWHS008 Establish and maintain a work health and safety system (core)
Who is the Program For?

This program is designed for students who wish to further develop their business skills and wish to either manage or own their own business.
What Qualification will I gain?

Graduates will gain a Diplôme de Commis Cuisinier (SIT30821 Certificate III in Commerical Cookery) as well as the Advanced Diploma of Hospitality Management.
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

TAFE SA Regency International Centre for Tourism, Hospitality and Food Studies, Days Road, Regency Park, SOUTH AUSTRALIA

This programme is also available to study in Brisbane, Melbourne and Sydney

Testimonials

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.

Rezza Ashly (Grand Diplôme & Advanced Diploma of Hospitality Management)
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.

Kwan Yi Yang - Diplôme de Commis de Cuisine (SIT30816 Certificate III in Commercial Cookery)
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.

Ronith Arlikatti Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60316 Advanced Diploma of Hospitality Management)
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.

Sewoo Son - Diplôme Avancé de Gestion Culinaire – Cuisine (SIT60316 Advanced Diploma of Hospitality Management)
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.

Yong Voon - Diplôme Avancé de Gestion Culinaire (SIT60316 Advanced Diploma of Hospitality Management)

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