Certificat de Chef de Partie Cuisine (SIT40521 Certificate IV in Kitchen Management) - Le Cordon Bleu Adelaide

Certificat de Chef de Partie Cuisine

SIT40521 Certificate IV in Kitchen Management

LE CORDON BLEU ADELAIDE

The Le Cordon Bleu Certificat de Chef de Partie in Cuisine (SIT40521 Certificate IV in Kitchen Management) comes in after students have completed SIT30821 Certificate III in Commercial Cookery to further their advanced culinary studies after returning from 6-month Work Integrated Learning Placement.

Key Information

Intakes: January, July
CRICOS Code: 109648K
Prerequisite: Diplôme de Commis Cuisinier (SIT30821 Certificate III in Commercial Cookery)
Tuition Fees: AU$12,082 for Australian students. AU$13,081 for international students
Duration: 6 months
Study Load: Full-time (5 days a week)
Location: Adelaide (also available in Melbourne & Sydney)
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 is required and successful completion of Diplôme de Commis Cuisinier (SIT30821 Certificate III in Commercial Cookery).

Potential Career Paths

Students completing the Le Cordon Bleu Certificat de Chef de Partie program demonstrate to prospective employers their commitment to entering the industry as elite achievers. Having completed advanced studies in modernist cuisine or high-end pâtisserie, with masterclasses and excursions providing an extra dimension to their culinary training, students enjoy elevated employment outcomes.

Executive Chef | Restaurateur Owner | Restaurant Manager | Banquet Manager | Food & Beverage Manager | Kitchen Operations Manager | Catering Manager | Food Entrepreneur |

Continuing on from the Diplome de Commis Cuisinier

The Certificat de Chef de Partie is an exciting 6-month program, designed for students to focus on advanced culinary skills such as modernist cuisine, touching on gastrophysics through multi-sensory techniques, exploring creative recipe development and menu design. This program combines high level practical culinary skills using innovative technology with business studies, providing an excellent foundation to succeed in a creative or business capacity.

Hand pours consume over a delicate entree seafood dish

What Will You Learn?

Potential study subjects may include introduction to molecular gastronomy; modernist dégustation dinners, butchery masterclass, matching food with wine, classical French and contemporary dishes and buffets, Pâtés and terrines. The program also extends to business related practices in restaurant management including food & staff costing, marketing, human resources, business planning and financial control.

Book a campus tour

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

BOOK YOUR FREE TOUR

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Program Details

Term Dates & Apply

To apply for a Certificat de Chef de Partie Cuisine (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 of 1 to 6 weeks starting at the conclusion of each Study Period.

Term Dates & Prices

Select a date

2025

Jul 7, 2025

12,082.00AUD

Jul 7, 2025

13,081.00AUD

2026

Jan 19, 2026

12,082.00AUD

Jul 6, 2026

12,082.00AUD

Jan 19, 2026

13,081.00AUD

Jul 6, 2026

13,474.00AUD

2027

Jan 18, 2027

12,082.00AUD

Jul 5, 2027

12,082.00AUD

Jan 18, 2027

13,474.00AUD

Jul 5, 2027

13,474.00AUD

2028

Jan 17, 2028

12,082.00AUD

Jul 3, 2028

12,082.00AUD

Jan 17, 2028

13,474.00AUD

Jul 3, 2028

13,474.00AUD
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 (core)
- SITXCOM010 Manage conflict (core)
- SITHKOP013 Plan cooking operations (core)
- SITXFIN009 Manage finance within a budget (core)
- SITXWHS007 Implement and monitor work health and safety practices (core)
- SITHKOP012 Develop recipes for special dietary requirements (core)
- SITXFSA008 Develop and implement a food safety program (core)
- SITHKOP015 Design and cost menus (core)
- SITHCCC044 Prepare specialised food items (elective)
What Qualification Will I Gain?

Graduates will gain a Certificat de Chef de Partie Cuisine (SIT40521 Certificate IV in Kitchen 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

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