SIT40521 - Certificate IV in Kitchen Management

Entry Requirements

Age: 18.

Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required and successful completion of SIT30821 Certificate III in Commercial Cookery.

English proficiency: 5.5 Academic IELTS with no band score below 5.

Course Details

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.

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

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.

WHAT QUALIFICATION WILL I GAIN?

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