The Diplôme de Cuisine (Certificate III in Commercial Cookery) provides foundational knowledge and skills in classical French culinary techniques that underpin contemporary cuisine. French study modules are combined with Australian units of competency to create a unique study programme. An industry placement enables you to put into practice the skills you have learned during your on-campus study in a real hospitality business.

Sous Chef, Executive Chef, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Catering Manager.