Diplôme Avancé de Gestion Culinaire - Pâtisserie

SIT60322 Advanced Diploma of Hospitality Management

LE CORDON BLEU SYDNEY

With a foundation in French culinary techniques, SIT60322 Advanced Diploma in Hospitality Management is a professional pathway to develop the industry skillset for hospitality leadership.

Key Information

Intakes: December/January, April, July & October
CRICOS Code: 091098J
Tuition Fees: AU$59,452 for Australian students. AU$66,729 for International students
Duration: 27 months (including a work placement of up to 6 months)
Study Load: Full-time
Location: Sydney (also available in Adelaide, Brisbane & Melbourne)
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.

Potential Career Paths

The Diplôme Avancé de Gestion Culinaire (SIT60322 Advanced Diploma of Hospitality Management) provides a comprehensive pathway for students to develop knowledge and skills required at supervisory/management levels in a range of hospitality industry roles.

Patissier | Pastry Chef | Patisserie Owner | Patisserie Manager | Pastry Chef | Chocolatier

What Will You Learn?

After completing SIT40721 Certificate IV in Patisserie, you will have the expertise to operate a hospitality business from the ground up. This 6-month course will refine your culinary skills and build your knowledge of operational hospitality management. You will learn and apply business skills critical to the success of any business, including financial management, health and safety procedures, and people and operations management. A further 6 months' study provides a career enhancing pathway through the SIT60322 Advanced Diploma of Hospitality Management, consolidating your knowledge of management principles and best practices to enable you to lead and manage confidence.

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 Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60322 Advanced Diploma in 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 programmes.

Term Dates & Prices

Select a date

2025

Jan 28, 2025

13,090.00AUD

Apr 22, 2025

13,090.00AUD

Jul 15, 2025

13,090.00AUD

Oct 1, 2025

13,090.00AUD

Jan 28, 2025

14,172.00AUD

Apr 22, 2025

14,172.00AUD

Jul 15, 2025

14,172.00AUD

Oct 1, 2025

14,172.00AUD

2027

Oct 5, 2027

13,090.00AUD

Oct 5, 2027

14,172.00AUD
Course Structure
Program 1: CERTIFICAT DE CHEF DE PARTIE PÂTISSERIE (SIT40721 CERTIFICATE IV IN PATISSERIE) - 6 Months
PREREQUISITE: DIPLÔME DE PÂTISSERIE (SIT30821 CERTIFICATE III IN PATISSERIE)

FRENCH CULINARY TOPICS
- Decorative showpieces - Advanced sugar and chocolate work to produce original showpieces. Includes silicone mould making
- Confiserie - Advanced chocolate and sugar confections. Packaging and presentation of confectionery
- Petits fours
- Marzipan - Shaping, modelling and finishing figures
- Caramel and nougatine
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 finances within a budget (core)
- SITXWHS007 Implement and monitor work health and safety practices
- SITHKOP012 Develop recipes for special dietary requirements
- SITHPAT018 Produce chocolate confectionery
- SITHPAT019 Model sugar-based decorations (elective)
- SITHPAT020 Design and produce sweet showpieces (elective)
- BSBTWK501 Lead diversity and inclusion (elective)
Program 2: DIPLÔME AVANCÉ DE GESTION CULINAIRE - PÂTISSERIE (6 Months)
SIT60322 Advanced Diploma of Hospitality Management Patisserie

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 culinary and hospitality business skills, and who want to either manage or own their own patisserie business.
What Qualification will I gain?

Graduates will gain a Diplôme de Pâtisserie (SIT31021 Certificate III in Patisserie) as well as the Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60322 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

Northern Sydney Institute, Ryde College 250 Blaxland Rd, Ryde NSW.

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

Testimonials

What I enjoyed the most about my course was the practical side because I’m artistic and creative and eventually I want to open my own pâtisserie.

Dean Curkovic - Diplôme Avancé de Gestion Culinaire - Pâtisserie (SIT60316 Advanced Diploma of Hospitality Management)
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 chose to study at Le Cordon Bleu because it represents excellence in industry, and stands above the rest when it comes to training, opportunities and growth in your career.

David Cotton - Diplôme Avancé de Gestion Culinaire - Pâtisserie (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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