About the course

This course will see you graduate with the key competencies you will need to work in the role of highly skilled senior operators.  You will develop the skills required to use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations.

Target Students

Our course is aimed at international students who hold an education visa. They will typically be either:

• those who have just passed Year 12 or equivalent with little or no vocational experience, but who possess learning skills and knowledge that they would like to develop to create kitchen management skills.
• those with hospitality qualifications and/ or experience gained overseas, who are interested in developing their hospitality knowledge and skills in Australia.
• Those who have already attained a related Certificate III qualification in Australia

Entry Requirements

Entry requirements for international students:

• An overall IELTS band 5.5 or equivalent and above (Acceptable English Test Score)
• 18 years and above
• Have completed an equivalent secondary schooling level of a School Certificate or can demonstrate suitable work or life experience
• Meet the Student Visa 500 subclass requirements
• Complete ATEC LLN tool to confirm that the student has adequate skills in Language, Literacy and Numeracy (LLN).

Vocational Outcomes

• Hospitality manager
• Sous chef
• Restaurant manager
• Café manager

Delivery Mode

The course is delivered on campus full time with face-to-face classes for 20 hours per week during term time to meet the requirements for international students to study a full-time load of 20 hours per week.

You will need to attend all scheduled classes and will also be expected to undertake reading, research and project work in your own time.

You will be supplied with all required learning resources and be given the opportunity to practice or discuss activities with your trainer prior to formal assessments who will also provide you with feedback afterwards.

Course Structure

The overall program is completed over a period of 104 weeks (i.e. 80 weeks tuition + 24 weeks of breaks).

The consists of eight x 10-week terms, with tuition on 3 days per week for a total of 20 hours.

There is 3 weeks term break between each of the eight terms.

Units of Competency

Delivery Methods

We aim to deliver to the standards of a real workplace environment by:

• Providing a simulated workplace environment in training kitchen which to learn with access to typical kitchen management resources and using workplace policies and procedures
• Providing you with the opportunity to work in teams, fulfilling responsibilities and expectations of the job and workplace.
• Using learning and assessment tools that have been customized for use in a simulated commercial kitchen environment.
• Trainers representing the role of real clients in workplace situations when required