Cookery and Hospitality

The Certificate IV in Asian Cookery (Premium) is an advanced culinary program aimed at chefs and culinary enthusiasts who wish to specialize in the high-end preparation and presentation of Asian cuisine. This course covers a wide range of Asian cooking techniques and traditions, from fundamental skills to advanced presentation and menu development for premium dining experiences. Graduates will be prepared to work in or manage kitchens in upscale restaurants, hotels, and resorts that specialize in Asian cuisine.

The Certificate IV in Asian Cookery (Premium) is an advanced culinary program aimed at chefs and culinary enthusiasts who wish to specialize in the high-end preparation and presentation of Asian cuisine. This course covers a wide range of Asian cooking techniques and traditions, from fundamental skills to advanced presentation and menu development for premium dining experiences. Graduates will be prepared to work in or manage kitchens in upscale restaurants, hotels, and resorts that specialize in Asian cuisine.

The Certificate III in Asian Cookery (Premium) is an innovative program tailored for aspiring chefs and culinary professionals who wish to master the art of Asian cookery. This course offers in-depth training in the preparation, cooking, and presentation of a wide range of Asian cuisines, including Chinese, Japanese, Thai, Vietnamese, and Indian, focusing on premium culinary techniques and ingredients. Graduates will be prepared to excel in high-end restaurants, luxury hotel kitchens, and gourmet food establishments, where they can showcase their expertise in Asian culinary arts.

The Certificate III in Asian Cookery (Premium) is an innovative program tailored for aspiring chefs and culinary professionals who wish to master the art of Asian cookery. This course offers in-depth training in the preparation, cooking, and presentation of a wide range of Asian cuisines, including Chinese, Japanese, Thai, Vietnamese, and Indian, focusing on premium culinary techniques and ingredients. Graduates will be prepared to excel in high-end restaurants, luxury hotel kitchens, and gourmet food establishments, where they can showcase their expertise in Asian culinary arts.

The Advanced Diploma of Hospitality Management is a comprehensive program designed for those aspiring to reach the upper echelons of management within the hospitality sector. This course offers advanced training in strategic management, operational planning, human resources, marketing, and global hospitality operations. Graduates will be well-equipped to lead hospitality organizations through growth and change, optimizing operations and enhancing guest experiences in a competitive global market.

The Diploma of Hospitality Management is an advanced program tailored for aspiring managers within the hospitality sector. This course provides a comprehensive blend of theoretical knowledge and practical skills across key areas such as hospitality operations, team leadership, financial management, marketing, and customer service excellence. Graduates will be equipped to take on managerial roles in various hospitality settings, including hotels, restaurants, resorts, and event companies.

The Diploma of Travel and Tourism Management is an advanced educational program aimed at equipping students with the managerial skills and strategic insight required to excel in the travel and tourism sector. This course covers a wide range of topics, including marketing, business planning, financial management, sustainable tourism practices, and product development, providing a comprehensive understanding of the industry. Graduates will be prepared for a variety of management roles, capable of making strategic decisions and leading teams effectively.

The Certificate III in Travel is designed to equip students with the essential skills and knowledge required for a successful career in the travel industry. This course covers a broad spectrum of topics, including travel product sales and promotion, reservation systems, itinerary planning, and customer service. Students will learn to provide travel advice, prepare quotations, and process bookings, preparing them for roles in travel agencies, tour operators, and other travel-related businesses.

The Certificate II in Tourism is an introductory program that offers students a broad understanding of the tourism sector, focusing on essential knowledge and skills for employment in various tourism, travel, and hospitality settings. This qualification is ideal for individuals looking to start their career in tourism, providing them with the foundations necessary for success in this dynamic and growing industry.

The Certificate IV in Commercial Cookery is an advanced-level qualification tailored for aspiring chefs and culinary professionals who wish to elevate their cooking skills to a managerial level. This course bridges the gap between the culinary arts and kitchen management, preparing students for leadership roles such as head chef or kitchen manager. It combines hands-on culinary training with essential management skills, including team leadership, menu development, budgeting, and compliance with health and safety standards.

The Certificate IV in Kitchen Management is a comprehensive program aimed at developing the skills and knowledge required for management roles within commercial kitchens. This qualification builds on foundational culinary skills, focusing on advanced aspects of kitchen management, including leadership, financial management, menu design, and operations management. It is ideal for those looking to step into kitchen management positions or enhance their culinary business management capabilities.

The Certificate III in Commercial Cookery is aimed at individuals aspiring to start a career in the culinary industry, particularly in roles such as chefs or cooks in commercial kitchens. This course is designed to develop the foundational skills and knowledge required to succeed in fast-paced commercial cooking settings, including restaurants, hotels, resorts, hospitals, and catering operations. Through a blend of practical training and theoretical lessons, students will learn to prepare a wide range of dishes, understand kitchen management, and adhere to food safety and hygiene standards.

The Certificate III in Commercial Cookery is a foundational program aimed at aspiring chefs and kitchen staff seeking to build a career in the culinary industry. This qualification equips students with the practical skills and theoretical knowledge required to excel in a commercial cooking environment, covering everything from basic cooking techniques to complex culinary preparations. The course is designed to foster a deep understanding of kitchen management, food safety, menu planning, and cost control, preparing students for a dynamic and rewarding career in commercial cookery.

The Certificate IV in Travel and Tourism is a nationally recognised qualification that is designed to provide individuals with the skills and knowledge needed to work in the travel and tourism industry. The course covers a range of topics including customer service, sales and marketing, destination knowledge, and tour guiding. It also includes a practical component that allows students to gain hands-on experience in the industry.

The Certificate III in Baking is a nationally recognised qualification that provides individuals with the skills and knowledge needed to work as a professional baker. The course covers a range of topics including preparing and baking bread, cakes, pastries, and biscuits, decorating and finishing baked goods, and maintaining a safe and hygienic work environment.

The Certificate III in Patisserie is a nationally recognised qualification that provides individuals with the skills and knowledge needed to work as a pastry chef or patissier. The course covers a range of topics including preparing and baking cakes, pastries and desserts, decorating and finishing baked goods, and maintaining a safe and hygienic work environment.