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COMMERCIAL
COOKERY COURSES IN AUSTRALIA
ABBEY College
Australia - Sydney
International
Institute of Business & Technology - Sydney
Sydney School
of Business & Technology - Sydney
Hostec -
Sydney
Holmes
Institute - Sydney and Melbourne
TAFE SA -
Adelaide
TAFE
NSW - Sydney
Australian Institute of Commerce and Language (AICL) - Sydney
Carrick
Institute - Sydney / Melbourne
Global
College - Sydney
Sydney
International College of Business Pty Ltd - Sydney
Le
Cordon Bleu - Sydney / Adelaide
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ABBEY COLLEGE
AUSTRALIA
________________________________________________________________________

INTERNATIONAL
INSTITUTE OF BUSINESS & TECHNOLOGY
|
Course # |
Course Description |
Durations/Months |
Fees ($A) |
Hospitality (Commercial Cookery)
|
|
THH31502 |
Certificate III in Hospitality (Commercial Cookery) |
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THH41302 |
Certificate IV in Hospitality (Commercial Cookery) |
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Uniform +Tool Kit + Books - $680
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SYDNEY SCHOOL
OF BUSINESS & TECHNOLOGY
|
Advanced Diploma of Hospitality Management (Cert
III in Commercial Cookery) |
|
CRICOS Code
Qualification Name
Tuition Duration
Total Duration
NTIS Code
Tuition Fees
1st Year
Uniform, books, knives
2nd Year
Books |
:
:
:
:
:
:
:
: |
058050M
Advanced Diploma of Hospitality
Management
76 Weeks (1520 hours)
Full time 20 hours per week
104 weeks
THH60202
1st 1 Year $11000 2nd Year $8000
$300
$65 |
|
|
Entry Requirements:
To gain entry into any SSBT
Hospitality course, students need to
demonstrate completion of year 12 or its
equivalent with a minimum of
intermediate level English or IELTS 5.5. |
|
________________________________________________________________________

HOSTEC
Qualification
Certificate III in Hospitality
(Commercial Cookery)
THH31502
CRICOS CODE : 060151K
Course Duration
36 Weeks full-time (720 hours)
The course is divided into three 12 week terms
Payment requirements
|
Application Fee |
$ 100.00
|
|
Deposit on acceptance of offer |
$ 1,500.00
|
|
2nd Installment including uniform and textbook fees
(required 2 weeks prior to commencement)
|
$ 4,660.00
|
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Balance required prior to commencement of Term 2 |
$ 5,500.00
|
|
|
_________ |
|
Total |
$11,760.00
|
Qualification
Diploma of Hospitality Management THH51202
CRICOS CODE : 060150M
Course Duration
40 Weeks full-time (1200 hours)
The course is divided into three 13 week terms
Payment requirements
|
Application Fee |
$ 100.00
|
|
Deposit on acceptance of offer |
$ 1,500.00
|
|
2nd Instalment includig uniform and textbook fees
(required 2 weeks prior to
commencement) |
$ 5,880.00
|
|
Balance required prior to
commencement of Term 2 |
$ 5,500.00 |
|
|
_________ |
|
|
$12,980.00 |
________________________________________________________________________

HOLMES
INSTITUTE
Diploma of Hospitality
Management (majoring in
Commercial Cookery) THH51202
THH41302
For students wanting a
career in Hotel Management
with an emphasis on kitchen
management, this two year
packaged course covers all
aspects of employment in
this exciting global
industry.
Moving from the practical to
the theoretical and further
to management issues,
graduates will have a
thorough knowledge of the
intricacies of Food and
Beverage Service, Front
Office Management, and
Commercial Cookery.
Plan your future in an
industry that offers a
secure and rewarding career
path in the commercial
cookery area of the
hospitality industry.
Studying commercial cookery
at Holmes Institute will
prepare you for a successful
career in this dynamic
worldwide field.
The courses offer a
well-balanced program with a
strong emphasis on practical
`hands on' training which is
complemented by relevant
theoretical hospitality
subjects. The course ensures
all students have the skills
required for entry into this
exciting industry. |
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|
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Students Will Complete 2
Qualifications
Diploma of Hospitality
Management (THH51202) &
Certificate IV in
Hospitality (Commercial
Cookery) (THH41302) |
|
|
|
Fees 2007 / 2008
|
Diploma
Programs |
|
|
Tuition - 40
weeks |
|
|
Sydney / Melbourne
|
$11,950 |
|
Brisbane / Gold
Coast / Cairns
|
$10,950 |
|
|
|
|
Diploma in
Hospitality
(incorporating
Commercial Cookery)
|
|
Tuition - 80
weeks |
$19,500 |
|
|
|
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Certificate
IV in Commercial
Cookery
|
|
|
Tuition - 52
weeks |
$12,500 |
|
|
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TAFE SA
|
CRICOS
Code |
TAFESA
Code |
Intake
Year |
Start
Date |
Course
Name |
|
047663F |
GCA |
2007 |
|
Diploma of Hospitality Management |
|
047626M |
GCN |
2007 |
|
Certificate III in Hospitality (Commercial Cookery) |
|
047727F |
GCP |
2007 |
|
Certificate IV in Hospitality (Commercial Cookery) |
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TAFE NSW
Get a job straight away!
TAFE NSW graduates can go straight from study into management-level
careers anywhere in the world. Our specialist teachers use the latest
technology to ensure your course equips you to be job-ready for success.
|
Hospitality (Commercial Cookery) - Certificate 4 (Course
T2675)
Subject area
Hospitality Management
Course number:
T2675
Duration:
2.0 year full time
Description
This course is for qualified cooks who want to develop skills
in the areas of practical cookery and kitchen management.
This 2-year course includes Commercial Cookery Certificate 3
(2662). You will develop a broad range of practical and
theoretical skills for the management of a dynamic and
innovative kitchen environment. ፊIn addition you will
develop human resource and communication skills for
effective supervision, customer service, marketing, sales
and team development, whilst exercising your own judgement
and flair.
Entry Requirements
Year 10 or equivalent or qualify for mature-age entry
IELTS 5.5 or TOEFL 197 or equivalent
Career Opportunities
Executive chef, chef de partie
Further studies
When you finish this course you may be eligible to do the
Diploma of Hospitality Management (9545).
Notes
CRICOS Code: 044440A; National Code: THH41302
Tuition fee per course
A$ 28,000.00 |
|
Hospitality
(Commercial Cookery) - Certificate 3
Subject area:
Hospitality Management
Course number: 2662
Duration: 1.0 year
full time
Description
This course is for people who want to
work in the cookery sector of the
hospitality industry. The course has
been designed to offer training as a
cook for those who don't have an
apprenticeship. This course does not
qualify you as a trade cook.
You will develop skills needed to
prepare and serve a full range of meals
in a professional manner. Hospitality
work experience will give you an
opportunity to develop your skills in a
kitchen or retail food environment.
This course comprises a group of
compulsory core modules, specialist
elective group modules and optional
modules, some specific to this sector of
the industry and others covering general
skills.
Trade recognition is given as a
Certificate of Proficiency issued by the
NSW Vocational Training Tribunal.
Exit Point
Students who exit the course before
completion will receive a statement of
their completed units. A list of units
of competency achieved will also be
issued.
Entry Requirements
Year 10 or equivalent or qualify for
mature-age entry
IELTS 5.5 or TOEFL 197 or equivalent
Career Opportunities
Cook in a hospitality establishment or
retail outlet
Further studies
When you finish this course you may be
eligible to study a range of Certificate
4 courses in Hospitality.
Notes
CRICOS Code: 039230J; National Code:
THH31502
Tuition fee per course
A$ 14,560.00 |
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AUSTRALIAN INSTITUTE OF COMMERCE AND LANGUAGE (AICL) with TAFE
NSW |
Certificate III in Hospitality (Commercial Cookery) (THH31502)
(CRICOS Code: 052515J)
The TAFE-delivered
Certificate III in Hospitality (Commercial Cookery) is for people who
wish to develop the skills, knowledge and work related values required
to work in the commercial, industrial or retail catering industry,
patisseries, commercial kitchens and Asian restaurants.
Articulation: Certificate IV in
Hospitality-Commercial Cookery
Certificate IV in Hospitality (Commercial Cookery) (THH41302)
(CRICOS Code: 052516G)
The TAFE
delivered Certificate IV in Hospitality (Commercial Cookery) is designed
for individuals who wish to develop the skills and knowledge required to
work as a chef or cook who performs a supervisory/ team leadership role
in a hospitality/ catering enterprise.
Articulation: Advanced Diploma of
Hospitality Management
Advanced Diploma of Hospitality Management (THH60202)
(CRICOS Code: 052514K)
This course is
designed for people who are interested in business and how business
operates. The course is especially
relevant to
people seeking a job as a trainee manager or supervisor in marketing,
retaining, human resources, management,
accounting or
administration areas.
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CARRICK INSTITUTE OF EDUCATION |
COMMERCIAL COOKERY
|
This
qualification provides extensive training in the principles and
skills of commercial food preparation and reflects the role of a
professional cook. Moreover, this course is designed to provide
students with immediately useable skills and knowledge relevant to
commercial cookery. The course content aims to provide training and
skill development in kitchen operations and reflects the role of a
qualified cook or chef.
(CRICOS Course Codes: Melbourne 043497C, Sydney 045421G) |
|
This course
has been designed to provide students with immediately useable
skills and knowledge relevant to commercial cookery management by
enabling the participant to develop the skills and knowledge
required for a supervisory position. This certificate encompasses
the role of employees who perform a range of skilled cookery
operations with the need to apply discretion and judgment. (CRICOS
Course Codes: Melbourne 043499A, Sydney 045422F) |
|
This course
is designed to give you the confidence and skills required to enter
the hospitality industry at either an advanced operational or
supervisory level. The course also helps you develop a broad range
of Management Skills that are required to operate within the
complexity of the Hospitality Industry. (CRICOS Course Codes:
Melbourne 045077G, Sydney 045423E |
|
The Advanced
Diploma introduces you to advanced concepts relating to hospitality
operations and management protocol. This course is also designed to
prepare individuals for immediate entry into the workforce with the
management skills needed to successfully run a hospitality operation
or business unit. (CRICOS Course Codes: Melbourne 046572F,
Sydney 046961D)
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GLOBAL COLLEGE |
|
Diploma of Hospitality Management (Commercial Cookery-104W) |
|
 |
 |
 |
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More
than 900 Hour Work Experience will be arranged by Global College
for students!!! Conditions Apply |
(COURSE NO. THH51202) (COURSE CRICOS NO. 053420G)
This course represents a qualification that assumes a greater
theoretical base and consists of specialized, technical or
managerial competencies used to plan, carry out and evaluate work of
self and /or team.
This
course has been designed for persons with the interest to enter the
hospitality industry, and also for those who are already working in
the industry and wish to upgrade themselves. Students will acquire
the knowledge and skills related to hospitality management. In
addition to industry excursions, hands-on training is also provided
in Sydney's leading restaurants, clubs, hotels and catering centers
with the intention of gaining experience on current industry trends
and latest developments.
CAREER OPPORTUNITIES
Students can gain employment at supervisory level in a range of
departments in the hospitality industry as Hospitality Office
Managers, Hospitality Administration Managers and Hospitality Budget
Officers.. This qualification enhances graduates' future prospects
for promotion to higher-level positions in the tourism and
hospitality and other service-based industries.
ENTRY REQUIREMENTS
Minimum of intermediate level English or IELTS 5.5 |
|
Certificate IV in Hospitality (Commercial Cookery) |
|
CRICOS NO.
053419A (52 Weeks)
The
Certificate IV in Hospitality Operations represents a qualification
of the skilled operator who applies a broad range of competencies
within a more varied work context, possibility providing technical
advice and support to a team including having them leader
responsibilities and aim to develop skills in administrative side of
business including customer services, computer operators, food and
beverage operators and the importance of communication in the
hospitality business environment and developing business culture.
Career options for Cert IV
This course is for qualified cooks who want to further their skills
in practical cookery and develop professional knowledge in kitchen
management. |
|
Certificate III in Hospitality (Commercial Cookery) |
|
CRICOS NO.
053418B (26 Weeks)
During this
course students will acquire the skills and knowledge to provide
technical advice and support to a team including having them leader
responsibilities and aim to develop skills in administrative side of
business including customer services, computer operators, food and
beverage operators and the importance of communication in the
hospitality business environment and developing business culture.
Career options for Cert III
This course will allow students to acquire the skills and knowledge
needed to operate as a trade cook in a commercial kitchen
environment. |
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SYDNEY INTERNATIONAL COLLEGE OF BUSINESS PTY LTD
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Faculty of Cookery courses at a glance
The Commercial
Cookery courses aim to prepare you for the future by providing you with
a firm grounding in cooking fundamentals and hospitality business
concepts along with the application of skills learned to equip you for a
rewarding career in the industry.
Courses offered include:
-
Certificate III in Hospitality (Commercial Cookery) (THH31502)
The Certificate III in Hospitality (Commercial Cookery)
provides students with practical training, skills development and
associated knowledge in the areas of commercial cookery and kitchen
operations and reflects the role of a qualified cook or chef. This
course also covers interpersonal skills essential for a successful
career in the hospitality industry.
-
-
Certificate IV in Hospitality (Commercial Cookery) (THH41302)
The Certificate IV in Hospitality (Commercial Cookery) is for
qualified cooks who want to develop professionally in the areas of
practical cookery and kitchen management. Students will develop a
broad range of practical and theoretical skills for the management
of a dynamic and innovative kitchen environment. This course also
builds on the Certificate III in Hospitality (Commercial Cookery)
course by providing participants with more advanced practical
cookery skills. In addition students will develop human resource and
communication skills for effective supervision, customer service,
marketing, sales and team development, whilst exercising their own
judgment and flair.
-
-
Diploma of
Hospitality (Management) (THH51202)
The Diploma of Hospitality (Management) course provides
students with the skills, knowledge and training necessary to
function effectively in the hospitality industry at a supervisory
level. It has also been designed to provide students with
immediately useable skills and knowledge relevant to commercial
cookery. Students will obtain the practical skills and knowledge to
carry out functional activities in commercial kitchens and develop
their leadership, training, communication, administration and
entry-level management skills. Innovation and problem-solving are
two of the key emphases of the hospitality curriculum.
-
Advanced
Diploma of Hospitality Management (THH60202)
The Advanced Diploma of Hospitality Management course aims to
develop hospitality supervisory skills and builds on the managerial
skills required in today¨s diverse hospitality industry. It provides
students with the management skills needed to successfully run a
hospitality operation or business unit. The structure of the course
includes practical skills training in front office, meeting and
events, sales and marketing plus supervisory and management units.
The units at the Advanced Diploma level include planning, budgeting,
marketing, financial management and resource management strategies.
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Le Cordon Bleu is a global leader in hospitality and
gastronomy
education. Our schools in Sydney and Adelaide, have students from around
the world (see map). We have expanded our education focus to include
post-graduate awards, in alliance with excellent local universities and
colleges.
Le
Cordon Bleu¨s role as an educational leader at the forefront of the
hospitality industry, has been our mission and as we continue to work
closely with our industry peers to meet current and future needs.
We have been successful at extending the classroom experience through
the addition of support materials such as books, digital tools and
on-line learning. We partner with other leaders in gastronomy,
culture and education. Through strong consulting and licensing, we
are able to adapt our expertise to any need and fill any gap.

But Le Cordon
Bleu is not one- dimensional in our mission. Our philosophy is
based on the French ^Art de Vivre ̄, the art of living. This is
part of every culture and what the hospitality industry as a whole
strives to uphold and support. The French have a strong
history with the names of Escoffier and Bocuse, though separated by a
century, continue to inspire and help direct our future. Today¨s
chef is no longer just an artist, but a manager, a chemist, a
businessperson, an entrepreneur. The challenge for them is how to
successfully adapt to modern demands while respecting and maintaining
the traditions that have been the cornerstone of gastronomy. Le
Cordon Bleu follows the genealogy of Auguste Escoffier, the father of
French cuisine, through Henri-Paul Pellaprat, and continue through our
students who come to us, from more than 70 countries, to learn from the
source. They are tomorrow¨s leaders, they are tomorrow¨s mentors.
LE CORDON BLEU WORLDWIDE LEADER IN CULINARY EDUCATION
Founded in Paris in 1895, today the presence of Le
Cordon Bleu encompasses 26 international schools in 15
countries, attended by more than 18,000 students every
year. The origin of the expression ^Cordon Bleu ̄ comes
from the 1578 foundation of the Order of Knights of the
Holy Spirit. The members of the order wore a medal
suspended on a blue ribbon and their spectacular feasts
became legendary.
Internationally recognized since the first years of its
creation, the school received its first Russian student
in 1897, then its first Japanese student in 1905. Its
success was such that after 1945, it was the only school
in France accredited by the United States for
professional re-training of American soldiers under the
GI Bill. In 1954, Audrey Hepburn came to Le Cordon Bleu
Paris for the launch of her film Sabrina.
The Master Chefs of Le Cordon Bleu, of which the majority
come from Michelin-starred restaurants or are winners of
prestigious competitions, pass on their expertise each
year to students from more than 70 countries. They teach
the techniques and methods of cuisine, pastry and bread
baking which have been codified in France over the last
500 years, and which are applicable to any world
cuisine.
In less than nine months, it is possible to obtain Le
Grand Diplôme Le Cordon Bleu, which is recognized
worldwide by culinary professionals; the international
passport to a great career. Most recently Le Cordon Bleu
International has launched Associate Degree and Diploma
courses in Restaurant and Hospitality Business that are
accredited in North and South America, and in Australia
the Bachelor and MBA degrees in International Hotel and
Resort Management and Master of Arts in Gastronomy.
Restaurants,
bakeries and coffee shops have been developed under the
Le Cordon Bleu trademark. Le Cordon Bleu is also often
solicited as an advisory consultant to companies such as
cruise lines and culinary product manufacturers. Each
year, Le Cordon Bleu participates in more than 50
international events such as festivals, professional
conferences and competition juries. Le Cordon Bleu is an
equally active member in culinary and cultural
associations like the Alliance Française of Paris (where
it sits on the Administrative Council), the Chaîne des
Rôtisseurs, the IACP (International Association of
Culinary Professionals) and several others.
Since its inception, Le Cordon Bleu has published
cookbooks for amateurs and professionals. Its most
recent series, the "Le Cordon Bleu Home Collection", has
been translated into 17 languages. Sales have reached
more than 6 million copies, of which nearly one million
were the French language editions.
The sister company of Le Cordon Bleu, Pierre Deux-French
Country, which specializes in interior decoration, also
participates in the development of the French Art de
Vivre (the Art of Living Well) with 15 boutiques in the
United States and Japan.
_______________________________________________________________________________
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Suite 801 Level
8, 276 Pitt Street
Sydney 2000 NSW Australia
Tel: +61 2 92690110 Fax: +61 2 92690197
Email:
study@bridgeblue.com.au
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© Bridge Blue Pty Ltd 2005-2008
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