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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.
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).
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 |
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.
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.
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
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.
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
AUSTRALIAN UNITS OF COMPETENCY
Graduates will gain a Certificat de Chef de Partie Cuisine (SIT40521 Certificate IV in Kitchen Management).
Your competency will be assessed through practical and theory examinations, classroom and written homework activities, and simulated training exercises.
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 SA Regency International Centre for Tourism, Hospitality and Food Studies, Days Road, Regency Park, SOUTH AUSTRALIA
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