The Diplôme Avancé de Gestion Culinaire provides a comprehensive pathway for students wishing to develop the knowledge and skills required at supervisory and management levels across a range of hospitality industry occupations. You will have the opportunity to further enhance your culinary techniques in either cuisine or pâtisserie, and develop management and leadership skills in areas such as marketing, human resources, business planning and financial control. During the first 15 months of this programme you will complete the Diplôme de Cuisine/Certificate III in Commercial Cookery and a six month industry placement.

Patissier, Sous Chef, Executive Chef, Restaurateur, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Kitchen Operations Manager, Catering Manager.