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SIT30821 | 097325K

Diplome de Cuisine (Certificate III in Commercial Cookery)

A partnership with Le Cordon Bleu

The Diplôme de Cuisine (SIT30821 Certificate III in Commercial Cookery) provides the foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine. 

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STUDY LOCATIONS Greater Brisbane
WAYS TO STUDY On campus International
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Course overview

This course provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine: From how to hold a knife properly, to preparing vegetables and trussing a chicken. You will learn the correct planning and preparation of food and equipment as well as an introduction to a range of presentation styles, from platter to plate. You will learn how to make a large variety of recipes such as stocks, glazes, sauces, canapés, French pastries and cakes and meat, poultry and seafood dishes. 

What can I do?

  • Commis Chef
  • Sous Chef
  • Banquet Manager
  • Food and Beverage Manager
  • Catering Manager
  • Food Stylist

Course outcome:

SIT30821 Diplome de Cuisine (Certificate III in Commercial Cookery)

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

Program 1: Basic Cuisine

  • Program 1: Basic Cuisine

  • UNIT CODE
  • SITHCCC023
    Use food preparation equipment
    UNIT CODE :
    SITHCCC023
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Use food preparation equipment

  • UNIT CODE
  • SITHCCC027
    Prepare dishes using basic methods of cookery
    UNIT CODE :
    SITHCCC027
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Prepare dishes using basic methods of cookery

  • UNIT CODE
  • SITHCCC029
    Prepare stocks, sauces and soups
    UNIT CODE :
    SITHCCC029
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Prepare stocks, sauces and soups

  • UNIT CODE
  • SITXINV006
    Receive, store and maintain stock
    UNIT CODE :
    SITXINV006
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Receive, store and maintain stock

  • UNIT CODE
  • SITHKOP009
    Clean kitchen premises and equipment
    UNIT CODE :
    SITHKOP009
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Clean kitchen premises and equipment

  • UNIT CODE
  • SITXFSA005
    Use hygienic practices for food safety
    UNIT CODE :
    SITXFSA005
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
  • UNIT NAME
  • Use hygienic practices for food safety

  • UNIT CODE
  • SITXWHS005
    Participate in safe work practices
    UNIT CODE :
    SITXWHS005
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
  • UNIT NAME
  • Participate in safe work practices

Program 2: Intermediate Cuisine

  • Program 2: Intermediate Cuisine

  • UNIT CODE
  • SITHCCC028
    Prepare appetisers and salads
    UNIT CODE :
    SITHCCC028
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Prepare appetisers and salads

  • UNIT CODE
  • SITHCCC030
    Prepare vegetable, fruit, eggs and farinaceous dishes
    UNIT CODE :
    SITHCCC030
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

    Pre-requisite unit :
    SITHCCC027 , SITXFSA005
  • UNIT NAME
  • Prepare vegetable, fruit, eggs and farinaceous dishes

  • UNIT CODE
  • SITHCCC031
    Prepare vegetarian and vegan dishes
    UNIT CODE :
    SITHCCC031
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetarian and vegan dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

    Pre-requisite unit :
    SITHCCC027 , SITXFSA005
  • UNIT NAME
  • Prepare vegetarian and vegan dishes

  • UNIT CODE
  • SITHCCC042
    Prepare food to meet special dietary requirements
    UNIT CODE :
    SITHCCC042
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

    Pre-requisite unit :
    SITHCCC027 , SITXFSA005
  • UNIT NAME
  • Prepare food to meet special dietary requirements

  • UNIT CODE
  • SITHCCC041
    Produce cakes, pastries and breads
    UNIT CODE :
    SITHCCC041
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce cakes, pastries and breads

  • UNIT CODE
  • SITXFSA006
    Participate in safe food handling practices
    UNIT CODE :
    SITXFSA006
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
  • UNIT NAME
  • Participate in safe food handling practices

Program 3: Superior Cuisine

  • Program 3: Superior Cuisine

  • UNIT CODE
  • SITHCCC036
    Prepare meat dishes
    UNIT CODE :
    SITHCCC036
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, and cookery and food storage methods.

    Pre-requisite unit :
    SITHCCC027 , SITXFSA005
  • UNIT NAME
  • Prepare meat dishes

  • UNIT CODE
  • SITHCCC035
    Prepare poultry dishes
    UNIT CODE :
    SITHCCC035
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.

    Pre-requisite unit :
    SITHCCC027 , SITXFSA005
  • UNIT NAME
  • Prepare poultry dishes

  • UNIT CODE
  • SITHCCC037
    Prepare seafood dishes
    UNIT CODE :
    SITHCCC037
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, and cookery and food storage methods.

    Pre-requisite unit :
    SITHCCC027 , SITXFSA005
  • UNIT NAME
  • Prepare seafood dishes

  • UNIT CODE
  • SITHPAT016
    Produce desserts
    UNIT CODE :
    SITHPAT016
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

    Pre-requisite unit :
    SITXFSA005
  • UNIT NAME
  • Produce desserts

  • UNIT CODE
  • SITXHRM007
    Coach others in job skills
    UNIT CODE :
    SITXHRM007
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
  • UNIT NAME
  • Coach others in job skills

  • UNIT CODE
  • SITHKOP010
    Plan and cost recipes
    UNIT CODE :
    SITHKOP010
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, select recipes to meet customer and business needs, cost recipes and evaluate their success.
  • UNIT NAME
  • Plan and cost recipes

Program 4: Work Integrated Learning

  • Program 4: Work Integrated Learning

  • UNIT CODE
  • SITHCCC043
    Work effectively as a cook
    UNIT CODE :
    SITHCCC043
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.

    Pre-requisite unit :
    SITHCCC027 , SITXFSA005
  • UNIT NAME
  • Work effectively as a cook

Ways to study

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Diplome de Cuisine (Certificate III in Commercial Cookery) (SIT30821)

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Diplome de Cuisine (Certificate III in Commercial Cookery)

COURSE CODE: SIT30821
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. 

See if you qualify for a subsidy

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

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

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 starting at the conclusion of each Term.
VET FEE-HELP: Not available for culinary programs.

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.

Placement

WORK INTEGRATED LEARNING (WIL) PLACEMENT:

Our Work Integrated Learning (WIL) placement is supported by a dedicated Industry Engagement team, providing you with the opportunity to gain industry work experience through our exclusive partnerships. The WIL placement runs for up to 6 months. Learn more.

Important information

WHAT YOU WILL STUDY:

Program 1: Basic Cuisine

Learn classical French culinary techniques underpinning modern international cuisine, master basic skills, and explore more complex techniques.

  • French culinary terms and definitions
  • Working in a safe and hygienic manner
  • Food preparation and mise en place
  • Work organization and planning
  • Introduction to French cuisine
  • French classical cooking techniques
  • Variations of cooking methods
  • Fonds de Cuisine – foundation sauces production
  • Commodities – receiving and storing
  • Classical French stocks, glazes, basic and advanced sauces and soups

Program 2: Intermediate Cuisine

Prerequisite: Basic Cuisine Qualification

Discover classical French regional dishes, learn mise en place and practice a range of presentation styles.

  • Mise en place, organisation and workflow planning in the preparation and service of meals
  • Classical French stocks, glazes, basic and advanced sauces and soups
  • Hors d’oeuvres, canapés, salads, and appetisers
  • Vegetables, eggs and farinaceous cooking techniques and menu items
  • French pastries and cakes

Program 3: Superior Cuisine

Prerequisite: Intermediate Cuisine Qualification

Explore contemporary developments in French and international cuisine, identify modern menu trends and re-interpret French classics.

  • Meat, poultry and game preparations and cookery techniques, dish presentations and finishes
  • Seafood preparations and cookery techniques, dish presentation and finishes
  • Menu trends and market application including food costing
  • Desserts à l’assiette
  • Preparation of foods for dietary, allergy and cultural requirements
  • Seasonal and market influences in cuisine
  • Classical and contemporary menus
  • Modern approaches to plate design

Program 4: Work Integrated Learning

 

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: 097325K

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.

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.