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1.1 Years
Face-to-Face (15 hrs/week) and Distance (5 hrs/week)
Blended (Face-to-Face and Distance) · 20 hours per week (15 hrs face-to-face + 5 hrs distance)
Monthly (students may commence any Monday)
Course Overview
Where You Can Study
Benowa Road, Gold Coast
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Use hygienic practices for food safety
Teaches how to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. Requires the ability to follow predetermined organisational procedures to identify and control food hazards.
Prepare dishes using basic methods of cookery
Teaches how to use a range of basic cookery methods to prepare dishes, under close supervision and guidance of more senior chefs.
Manage conflict
Teaches the skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues.
Monitor work operations
Teaches the skills and knowledge required to oversee and monitor the quality of day-to-day work.
Source and use information on the hospitality industry
Teaches the skills and knowledge required to source and use current and emerging information on the hospitality industry.
Develop and manage quality customer service practices
Teaches the skills and knowledge required to develop, monitor and adjust customer service practices.
Manage finances within a budget
Teaches the skills and knowledge required to take responsibility for budget management where others may have developed the budget.
Prepare and monitor budgets
Teaches the skills and knowledge required to analyse financial and other business information to prepare and monitor budgets.
Roster staff
Teaches the skills and knowledge required to develop, administer and communicate staff rosters.
Implement and monitor work health and safety practices
Teaches the skills and knowledge required to implement predetermined work health, safety and security practices designed, at management level, to ensure a safe workplace.
Enhance customer service experiences
Teaches the skills and knowledge required to provide professional and personalised customer service experiences.
Lead and manage people
Teaches the skills and knowledge required to lead and manage people individually and in teams, and support and encourage their commitment to the organisation.
Manage business operational plans
Teaches the skills and knowledge required to develop and monitor the implementation of operational plans to support efficient and effective workplace practices and organisational productivity and profitability.
Establish and conduct business relationships
Teaches the skills and knowledge required to establish and manage positive business relationships.
Identify and manage legal risks and comply with law
Teaches the skills and knowledge required to identify and manage legal risks and comply with laws applicable to specific business operations.
Use food preparation equipment
Teaches how to safely use commercial kitchen equipment to prepare a range of different food types.
Prepare and present sandwiches
Teaches the skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation.
Prepare appetisers and salads
Teaches how to prepare appetisers and salads following standard recipes.
Prepare stocks, sauces and soups
Teaches how to prepare various stocks, sauces and soups following standard recipes.
Produce cakes, pastries and breads
Teaches how to produce cakes, pastries and breads in a commercial kitchen following standard recipes.
Produce desserts
Teaches the skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes.
Prepare poultry dishes
Teaches how to prepare and cook a range of poultry dishes following standard recipes.
Prepare seafood dishes
Teaches how to prepare and cook a range of fish and shellfish dishes following standard recipes.
Prepare vegetarian and vegan dishes
Teaches how to prepare and cook various vegetarian and vegan dishes following standard recipes.
Prepare vegetable, fruit, eggs and farinaceous dishes
Teaches how to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes.
Prepare meat dishes
Teaches how to prepare and cook a range of meat dishes following standard recipes.
Prepare food to meet special dietary requirements
Teaches how to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons.
Work effectively as a cook
Teaches the skills and knowledge required to work as a cook, incorporating all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types.
Common Questions
Students must pass a minimum of one of the following English requirements: an Upper Intermediate Certificate or higher, a Certificate IV level or higher qualification in Australia, IELTS 5.5-6, FCE Grade B or C, CAE 160-179, TOEFL 72-94, TOEIC 400-485 (listening) / 385-450 (reading), or the Entrepreneur Education English Test achieving at least Upper Intermediate level. All English evidence must be within a 2 year validity period — either within two years before the application is made, or within two years of the visa grant.
You may be eligible for Credit Transfers if you hold the same unit(s) from another provider. To be eligible, you must present your certified qualification at enrolment stage, together with the completed 'Course Credit Form'. Once assessed, you will be notified of the outcome. Should your achieved units be equivalent, your CoE/course duration will be reduced according to the amount of time needed to complete the outstanding units.
The course is delivered at two campus locations: Benowa Road, Gold Coast and Leichhardt St, Brisbane. Start dates are monthly and students may commence any Monday. Students who do not start on a preferred start date will complete orientation and then commence class at the start of the next unit.
The course requires 20 hours per week in total — 15 hours per week of face-to-face delivery and 5 hours per week of distance study. The full course runs for 27 weeks, comprising 17 weeks of study, 5 weeks of supervised study, and 5 weeks of holidays.
Graduates may pursue career roles including cafe manager, chef de cuisine, kitchen manager, restaurant manager, sous chef, and unit manager (catering operations), working in settings such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Application
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
Processing time: Offer letter issued within approximately 1 business days.
Honestly I was lost when I first started looking at Australian colleges. There are just too many options and every agent gives you different info. A friend told me about FindTheCourses and within a week I had shortlisted 3 programs that actually matched my budget and visa situation. My advisor Sanjay was super helpful — never felt like I was being pushed into anything.
Priya Sharma
India
Master of Nursing · Griffith University
