International Students: All international students must be a minimum of 18 years of age and meet the standard entry level for international students of either:
Completed Year 12 Equivalent.
Minimum of ‘Upper Intermediate’ level English or IELTS 5.5
In order for us to effectively process your enrolment application you will be required to provide us with Certified Copies of the following documents:
English Language Proficient Result (If English is not your first language)
High School Certificate / recent Educational results
Academic Transcripts (if applicable)
Copy of identification (passport & visa if applicable)
A release letter if transferring from another college within 6 months of commencing the principle course at the provider.
This qualification reflects the role of commercial cooks who use a wide range of cookery skills. Graduates are equipped to work in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Individuals use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.
This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops.
More Info: Click here
Course Pathways
Certificate III in Commercial Cookery -> Certificate IV Patisserie-> Diploma of Hospitality Management -> Advanced Diploma of Hospitality Management
It is essential that whilst undertaking this course you have access to a workplace through either paid or unpaid work employment. This will allow you to practise what you have learnt and increase your experience working with others in this field. It is compulsory and applies against the completion of a unit or Units of Competency that form part of your full qualification.
OSHC: 530 ($) AUD per year
