All courses

All courses

  • Certificate III in Patisserie

    $16,800.00

    COURSE CODE:

    SIT31016 | 097078J

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    COURSE DURATION:

    12 months

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    COURSE COST:

    $16,800

    This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

    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, caf├ęs and coffee shops.

  • Diploma of Hospitality Management

    $28,800.00

    COURSE CODE:

    SIT50416 | 095643A

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    COURSE DURATION:

    24 Months

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    COURSE COST:

    $28,800

    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 the industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

  • Certificate IV in Commercial Cookery

    $23,000.00

    COURSE CODE:

    SIT40516 | 095642B

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    COURSE DURATION:

    18 Months

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    COURSE COST:

    $23,000

    This qualification reflects the role of commercial 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.

  • Certificate III in Commercial Cookery

    $16,800.00

    COURSE CODE:

    SIT30816 | 095641C

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    COURSE DURATION:

    12 Months

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    COURSE COST:

    $16,800

    This qualification reflects the role of commercial 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.