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.
What you will learn
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.
Who is the course for?
Potential Career Paths
Commis Chef | Sous Chef | Banquet Manager |
Food and Beverage Manager | Catering Manager