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SIT40521 | 097326J

Certificat de Chef de Partie Cuisine (Certificate IV in Kitchen Management)

A partnership with Le Cordon Bleu

The 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 (WIL) placement.

Apply Now
STUDY LOCATIONS Greater Brisbane
WAYS TO STUDY On campus International
WHAT YOU'LL PAY
Full Fee
$12,085
International
$13,085

Course overview

This course is designed to advance your culinary skillset through the most comprehensive training available today. Touching on gastronomy and multi-sensory techniques, you will explore creative recipe development and menu design. 
Potential study subjects may include an 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 and staff costing, marketing, human resources, business planning and financial control.

What can I do?

  • Chef de Partie
  • Restaurant Owner or Manager
  • Banquet Manager
  • Executive Chef
  • Kitchen Operations Manager
  • Catering Manager
  • Food Entrepreneur

Course outcome:

SIT40521 Certificat de Chef de Partie Cuisine (Certificate IV in Kitchen Management)

Sacre Cordon Bleu!

Le Cordon Bleu is one of the world’s most prestigious cookery schools, renowned for producing chefs of the highest quality. The institute whips 20,000 students of over 100 nationalities into shape every year – preserving and passing on the mastery and appreciation of the culinary arts, while emphasising the appreciation of French technique – c’est magnifique! Through a delicious pairing, TAFE Queensland and Le Cordon Bleu will support more hospitality students to develop their skills and reach higher standards in a range of disciplines. Learn more >

What you will study

The successful achievement of this qualification requires you to complete all core and elective units from the list below. 

  • UNIT CODE
  • UNIT NAME

  • UNIT CODE
  • SITXHRM009
    Lead and manage people
    UNIT CODE :
    SITXHRM009
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to lead and manage people individually and in teams, and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership.
  • UNIT NAME
  • Lead and manage people

  • UNIT CODE
  • SITXMGT004
    Monitor work operations
    UNIT CODE :
    SITXMGT004
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems.
  • UNIT NAME
  • Monitor work operations

  • UNIT CODE
  • SITXHRM008
    Roster staff
    UNIT CODE :
    SITXHRM008
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets.
  • UNIT NAME
  • Roster staff

  • UNIT CODE
  • SITXCOM010
    Manage conflict
    UNIT CODE :
    SITXCOM010
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation.
  • UNIT NAME
  • Manage conflict

  • UNIT CODE
  • SITHKOP013
    Plan cooking operations
    UNIT CODE :
    SITHKOP013
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to plan the production of food in commercial kitchens. It requires the ability to organise required food supplies for food production and supervise food production processes.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Plan cooking operations

  • UNIT CODE
  • SITXFIN009
    Manage finances within a budget
    UNIT CODE :
    SITXFIN009
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations.
  • UNIT NAME
  • Manage finances within a budget

  • UNIT CODE
  • SITXWHS007
    Implement and monitor work health and safety practices
    UNIT CODE :
    SITXWHS007
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health, safety and security practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records.
  • UNIT NAME
  • Implement and monitor work health and safety practices

  • UNIT CODE
  • SITHKOP012
    Develop recipes for special dietary requirements
    UNIT CODE :
    SITHKOP012
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to develop recipes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to identify the dietary requirements of customers, develop recipes to meet those requirements, cost recipes and to monitor and evaluate the success of recipe performance.

    Pre-requisite unit :
    SITHCCC027 , SITHCCC042 , SITHKOP010 , SITXFSA005
  • UNIT NAME
  • Develop recipes for special dietary requirements

  • UNIT CODE
  • SITXFSA008
    Develop and implement a food safety program
    UNIT CODE :
    SITXFSA008
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to develop, implement and evaluate a food safety program for all stages in the food production process, including receipt, storage, preparation, service and disposal of food. It requires the ability to determine program requirements and prepare policies and procedures for other personnel to follow.

    Pre-requisite unit :
    SITXFSA005 , SITXFSA006
  • UNIT NAME
  • Develop and implement a food safety program

  • UNIT CODE
  • SITHKOP015
    Design and cost menus
    UNIT CODE :
    SITHKOP015
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to design profitable menus for all types of cuisines and food service styles. It requires the ability to identify target markets for the organisation, design menus to meet market preferences, price menu items and to monitor and evaluate the success of menu performance.

    Pre-requisite unit :
    SITHKOP010
  • UNIT NAME
  • Design and cost menus

Ways to study
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
16 Jan 2023
6 months
Full time
Classroom
  • Full fee: $12,085
South Bank
11 Apr 2023
6 months
Full time
Classroom
  • Full fee: $12,085
South Bank
03 Jul 2023
6 months
Full time
Classroom
  • Full fee: $12,085
South Bank
25 Sep 2023
6 months
Full time
Classroom
  • Full fee: $12,085
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
16 Jan 2023
6 months
Full time
Classroom
  • International: $13,085
South Bank
11 Apr 2023
6 months
Full time
Classroom
  • International: $13,085
South Bank
03 Jul 2023
6 months
Full time
Classroom
  • International: $13,085
South Bank
25 Sep 2023
6 months
Full time
Classroom
  • International: $13,085
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
16 Jan 2023
6 months
Full time
Classroom
  • Full fee: $12,085
South Bank
11 Apr 2023
6 months
Full time
Classroom
  • Full fee: $12,085
South Bank
03 Jul 2023
6 months
Full time
Classroom
  • Full fee: $12,085
South Bank
25 Sep 2023
6 months
Full time
Classroom
  • Full fee: $12,085
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
16 Jan 2023
6 months
Full time
Classroom
  • International: $13,085
South Bank
11 Apr 2023
6 months
Full time
Classroom
  • International: $13,085
South Bank
03 Jul 2023
6 months
Full time
Classroom
  • International: $13,085
South Bank
25 Sep 2023
6 months
Full time
Classroom
  • International: $13,085

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Certificat de Chef de Partie Cuisine (Certificate IV in Kitchen Management) (SIT40521)

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Certificat de Chef de Partie Cuisine (Certificate IV in Kitchen Management)

COURSE CODE: SIT40521
Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help. 

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

Learn more
Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

Learn more
International student payment

Our preferred payment method is telegraphic transfer or credit card using Convera Global Pay for Students or the Flywire Payment Portal. Convera and Flywire both allow you to complete your payment in your own currency using a telegraphic transfer with no processing fees or delays. 
Learn more

Important Information

Read this before applying

Entry requirements

Age: Minimum 18

English: Academic IELTS 5.5 with no band score below 5

Satisfactory completion of Australia Year 11 or equivalent interstate/overseas secondary education is required

Successful completion of Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery)

Selection criteria

Applicants must complete the application process, providing certified academic transcripts and other relevant documentation. Holiday breaks are scheduled for a period of time of 1 to 6 weeks starting at the conclusion of each Study Period.

English Language Entry Requirements
Le Cordon Bleu Australia accepts certified test results from IELTS, TOEFL and PTE. Please see the equivalency chart below:

Domestic students
Applicants that hold Australian citizenship are deemed to have met the English language proficiency through English as their first language. Holders of a permanent residency visa must meet the English language requirements as outlined in the international entry requirements.

International students

IELTS: Overall band score 5.5 with no band score below 5

  • Listening score minimum of 5
  • Reading score minimum of 5
  • Speaking score minimum of 5
  • Writing score minimum of 5

TOEFL: Overall score of 46 with minimum reading score of 14

  • Listening score minimum of n/a
  • Reading score minimum of 14
  • Speaking score minimum of n/a
  • Writing score minimum of n/a

PTE: Overall score of 42 with no band score below 36

  • Listening score minimum of 36
  • Reading score minimum of 36
  • Speaking score minimum of 36
  • Writing score minimum of 36

If one of the following applies, you do not need to provide evidence of an English test score with your visa application:

  • you are enrolled in full-time school studies as a principal course including in a secondary exchange program, a postgraduate research course, a standalone English Language Intensive Course for Overseas Students (ELICOS), and Foreign Affairs or Defence sponsored students
  • you have completed at least five years of study in one or more of the following countries: Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland
  • you are a citizen and hold a passport from the UK, USA, Canada, NZ or Republic of Ireland
  • in the two years before applying for the student visa, you completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate IV or higher level, while you held a student visa.

All international students must pay for health insurance during their stay in Australia. This is an international student visa requirement. This will be issued for the month prior to the commencement date, as per Immigration requirements.

Need to know

WHAT YOU WILL STUDY:

  • Introduction to molecular gastronomy; demonstrations and workshops
  • Butchery masterclass
  • Boulangerie
  • Fish mongering
  • Fermenting and pickling
  • Matching food with wine
  • Classical French and contemporary cuisines

 

HOW TO APPLY:

Online Application
Applying to study at Le Cordon Bleu Australia is easy and can be done online.

Choose your preferred program and under Program Details, click Apply and follow the steps. The application form asks for all the information we require from you to enrol in your preferred program. Please ensure that you complete all sections and provide certified academic transcripts and other relevant documentations. 

Email or Post Application
You can download your application form below and send it via email with all your supporting documents to australia-admissions@cordonbleu.edu.

The application form asks for all the information we require from you to enrol in your preferred program. Please ensure that you complete all sections in as much detail as possible. 

Alternatively, you can post your application form with all your supporting documents to:
Le Cordon Bleu Admissions Office, Days Road, Regency Park, SA 5010, Australia

Learn more on how to apply

If you have indicated the presence of a disability, impairment or long term condition, on our application form, and would like assistance with definitions of terms, please refer to our disability supplement information page for further information.

Students with disability have the opportunity to apply for reasonable adjustment with the aim of enabling them to participate in learning on the same basis as students without a disability. If you wish to apply for reasonable adjustment, please let one of our Admissions team members know and they will assist you with the application process. For more information please refer to the Access and Equity Policy and the Reasonable Adjustment Plan.

 

Assessment & Credit
As part of your program, you will need to complete assessments to show that you have achieved the required skills and knowledge. Assessments provide you with the opportunity to demonstrate your achievement of learning outcomes. Assessments may include practical and theory examinations, classroom and written homework activities, and simulated training exercises. Assessments may be held in hospitality settings, including commercial kitchens and real workplaces. You will be notified in advance about the method, time and location of your assessment tasks. Sometimes assessments are completed during class time, but you should also expect to spend time outside of class doing study and completing your assessments.

During your program, you will be expected to maintain satisfactory academic progress. Satisfactory academic progress is defined as:

  • successfully completing more than 50% of enrolled Units in a study period; and
  • successfully completing Units within two attempts

For further information regarding academic progress for VET courses.

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.

International important information

CRICOS provider: 02380M

CRICOS Course Code: 097326J

RTO Provider Code: 4959

TEQSA Provider Code: PRV12100

Assessment Methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

Pathways

University pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Learn more about University Pathways

  • James Cook University
  • Southern Cross University
  • University of Canberra
  • Griffith University
  • Queensland University of Technology
  • University of Southern Queensland

How to Apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online. 

For International students

International students can either apply directly through our TAFE Queensland International Application portal, or through one of our education agents. Our registered agents can assist you with your visa application and guide you through the enrolment process. If you are from this list of countries, you will need to apply through an agent.
Learn more

Course Disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.

Recognition of Prior Learning (RPL) and credit transfers

Fast track your way to a formal qualification by earning credit for the things you already know. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.

Learn more