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SIT40516 - Certificate IV in Commercial Cookery Le Cordon Bleu (LCB)

Australia

3 VIEWS

COVID-19 update: This course will start online and continue on campus later. Read more

Course info

Summary

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.

Potential Career Paths

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 |

Continuing on from the Diplome de Commis Cuisinier

The Certificat de Chef de Partie is an exciting 6-month programme, designed for students to focus on advanced culinary skills such as modernist cuisine, touching on gastrophysics through multi-sensory techniques, exploring creative recipe development and menu design. This programme combines high level practical culinary skills using innovative technology with business studies, providing an excellent foundation to succeed in a creative or business capacity.

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 programme also extends to business related practices in restaurant management including food & staff costing, marketing, human resources, business planning and financial control.

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.

CRICOS

097326J

Course options

Here are the different ways in which you can study SIT40516 - Certificate IV in Commercial Cookery.

Full Time (6 months)

Tuition fees

Tuition fees: AUD $12,428 for the entire course

From

Jul-21, Oct-21

Venue

Melbourne Campus

488 South Road,

MOORABBIN,

Victoria,

3189, MELBOURNE, Australia

Full Time (6 months)

Tuition fees

Tuition fees: AUD $12,428 for the entire course

From

Jul-21, Oct-21

Venue

Sydney Campus

250 Blaxland Road,

RYDE,

New South Wales,

2112, SYDNEY, Australia

Full Time (6 months)

Tuition fees

Tuition fees: AUD $12,428 for the entire course

From

Jul-21, Oct-21

Venue

Brisbane Campus

111 Colchester Street,

SOUTH BRISBANE,

Queensland,

4101, BRISBANE, Australia

Full Time (6 months)

Tuition fees

A$12,428.00 (7,16,487) per year

AUD $11,950 for Australian students

From

Jul-21

Venue

Adelaide Campus

Days Road,

REGENCY PARK,

South Australia,

5010, ADELAIDE, Australia

Entry requirement for international students

Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required and successful completion of the SIT30816 Certificate III in Commercial Cookery.

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

Age: 18.

* Please check with your chosen school for the exact entry requirements for your programme.

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Online / Distance (6 months)

A$7,840.00 (4,51,984)

STARTS - 12 Jul 2021

SIT40516 Certificate IV in Commercial Cookery

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Full Time (6 months)

A$6,682.00 (3,85,224)

STARTS - Jul 2021

Want to study this course?

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Education counselor Sumit Raghav,
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