Certificate IV in Kitchen Management

To apply for a Certificat de Chef de Partie (SIT40521 Certificate IV in Kitchen Management) applicants must complete the application process, providing certified academic transcripts and other relevant documentation. Intakes run in January, April, July and September. Holiday breaks are scheduled for a period of time starting at the conclusion of each term.

The program is a single, intensive 6-month stage that builds directly on the Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery), combining advanced French culinary topics with Australian units of competency focused on kitchen management, leadership, budgeting and menu design. See the Course Content section below for the full unit list.

You must be 18 years or older to join the Certificate IV in Kitchen Management program.

The Certificat de Chef de Partie Cuisine (SIT40521) is a full-time program delivered over a duration of 6 months, which includes holiday breaks. The study load requires a minimum of 20 hours per week on campus.

To enrol in this advanced program, you must have successfully completed the Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery). Additionally, you need to be at least 18 years old and have satisfactorily completed Australia Year 11 or its equivalent. For international students, proof of English proficiency is required, typically a 6.0 General IELTS with no band score below 5.5.

Graduates will gain a Certificat de Chef de Partie (SIT40521 Certificate IV in Kitchen Management).

Delivery methods include theory sessions, practical demonstrations, practical workshops and training restaurant service. Additionally, assessments for this course may include knowledge-based questions, direct observations, simulation, portfolio and third-party evidence.

Yes, the Certificat de Chef de Partie Cuisine (SIT40521 Certificate IV in Kitchen Management) is available to international students. The course has a CRICOS code (109684K), so international students are welcome to apply, provided they meet the entry requirements.

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.

Graduates of this program are seen as elite achievers in the culinary industry, leading to elevated employment outcomes. Potential career paths include roles such as Chef de Partie, Sous Chef, Executive Chef, Restaurant Manager, and Food and Beverage Manager. The qualification also prepares you for broader business roles like Kitchen Operations Manager, Catering Manager, or Food Entrepreneur.

This program is offered at all four Le Cordon Bleu Australia campuses: Sydney (Northern Sydney Institute, Ryde), Melbourne (Holmesglen Moorabbin), Adelaide (Regency Park) and Brisbane (Southbank).