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 study subjects may include introduction to molecular gastronomy modernist degustation dinners, butchery masterclass, matching food with wine, classical French and contemporary dishes and buffets, Pâtes 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. The Certificat de Chef de Partie is an exciting 6-month program, 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 program combines high level practical culinary skills using innovative technology with business studies, providing an excellent foundation to succeed in a creative or business capacity.
April 2027
Le Cordon Bleu Brisbane Campus
111 Colchester Street,
South Bank,
Queensland,
4101, Brisbane, Australia
January 2027
Le Cordon Bleu Brisbane Campus
111 Colchester Street,
South Bank,
Queensland,
4101, Brisbane, Australia
Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required and successful completion of Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery).
*There may be different IELTS requirements depending on your chosen course.
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