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Le Cordon Bleu Australia

Adelaide , Adelaide ,Australia

Advanced Diploma in Culinary Management - Cooking (Advanced Diploma of Hospitality Management)

The Diplôme Avancé de Gestion Culinaire - Cuisine (SIT60316 Advanced Diploma of Hospitality Management) includes Certificat de Chef de Partie Cuisine (SIT40516 Certificate IV in Commercial Cookery) provides a comprehensive pathway for students to develop knowledge and skills required at supervisory/management levels in a range of hospitality industry roles. 

From the Diplôme de Commis Cuisiner (SIT30816 Certificate III in Commercial Cookery) you will advance through to the Certificat de Chef de Partie Cuisine (SIT40716 Certificate IV in Commercial Cookery) into the Diplôme Avancé de Gestion Culinaire (SIT60316 Advanced Diploma of Hospitality Management), where you will develop management and leadership skills in areas such as marketing, human resources, business planning and financial control. The 12-month Diplôme Avancé de Gestion Culinaire (SIT60316 Advanced Diploma of Hospitality Management) includes a nested award Certificate IV in Commercial Cookery. In this stage you will be introduced to business-related units covering management principles and practices.

The programme is delivered in association with TAFE SA Regency International Centre for Hospitality, Leisure and Food Studies.

Intakes

  • Jan
  • July

Application Processing Time in Days: 7

Application Process

Application
15 Days
additional documents
10 Days
visa
30 Days

Minimum English Language Requirements

English Level Description IELTS (1.0 -9.0) TOEFL IBT (0-120) TOEFL CBT (0-300) PTE (10-90)
Expert 9 120 297-300 86-90
Very Good 8.5 115-119 280-293 83-86
Very Good 8 110-114 270-280 79-83
Good 7.5 102-109 253-267 73-79
Good 7 94-101 240-253 65-73
Competent 6.5 79-93 213-233 58-65
Competent 6 60-78 170-210 50-58
Modest 5.5 46-59 133-210 43-50
Modest 5 35-45 107-133 36-43
Limited 4 32-34 97-103 30-36
Extremely Limited < 4 < 31 < 93 < 30