The Le Cordon Bleu Certificat de Chef de Partie in Cuisine (SIT40516 Certificate IV in Commercial Cookery) comes in after students have completed SIT30816 Certificate III in Commercial Cookery to further their advanced culinary studies after returning from 6-month Work Integrated Learning Placement.
What you will 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 programme also extends to business related practices in restaurant management including food & staff costing, marketing, human resources, business planning and financial control.
Who is the course for?
Students completing the Le Cordon Bleu Certificat de Chef de Partie programme 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 |