Certificate III in Commercial Cookery: This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. Completion of this qualification contributes to recognition as a trade cook.
Certificate IV in Kitchen Management: This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
Diploma of Hospitality Management: This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.
Advanced Diploma of Hospitality Management: This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of the industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.
Tuition Fee: $27,550
Certificate III: Material fee + Uniform & tool kit + IP Placement: $1,500
Certificate IV: Material Fee: $500
Diploma: Material Fee: $100
Advanced Diploma: Material Fee: $200
Fees are available on request.
No open intake is listed yet. Submit an enquiry and the team can confirm intake availability.
