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TRADE COURSES
COMMERCIAL COOKERY / PATISSERIE / HAIRDRESSING COURSES Australian Hair and Beauty College - Sydney TAFE NSW - Sydney Wynne-Hoelscher Academy - Brisbane Australian Institute of Commerce and Language (AICL) - Sydney Carrick Institute - Sydney / Melbourne Global College - Sydney Sydney International College - Sydney The Australian College of Hair Design and Beauty - Melbourne Le Cordon Bleu - Sydney / Adelaide ________________________________________________________________________
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“At Wynne-Hoelscher
Academy,
we’re not just about producing hairdressing excellence. Our prime
objective is to generate an environment whereby the creation of
outstanding, talented and passionate hair professionals is inevitable.”
Hairdressing is the art of dressing hair, to style, shape and design hairstyles that compliment people’s lifestyle and personality. Hairdressing is one of the few “technology proof” careers where it is accepted to touch people. As a hairdresser you relax clients with a fabulous scalp massage, and renew and invigorate clients with a fabulous shine colour or funky style cut. It is glamorous, fun, exciting, rewarding and no place for the faint hearted!
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AUSTRALIAN INSTITUTE OF COMMERCE AND LANGUAGE (AICL) with TAFE NSW
Certificate III in
Hairdressing (WRH30100)
(CRICOS Code: 052512A)
The TAFE delivered Certificate III in Hairdressing aims to prepare students to become hair designers, platform artists for worldwide hair care corporations and representatives for world-renowned hair products. Students will learn hair design and cutting, hair colouring, permanent waving, straightening, customer service, product advice and sales. Articulation: Diploma of Hairdressing Salon Management
Diploma of Hairdressing Salon Management (WRH50100)
(CRICOS Code: 052513M)
The AICL delivered Diploma of Hairdressing Salon Management aims to prepare qualified hairdressers to become hairdressing salon owner operators or senior managers. Students will learn planning and initiation skills across a broad range of technical and managerial requirements. Ability to select equipment, services and techniques for self and others is developed. Responsibility and coordination for individuals and teams and autonomy is achieved for complex applications.
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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COMMERCIAL COOKERY
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Certificate III in Hospitality (Commercial Cookery) – THH31502 – 40 weeks |
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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) |
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Certificate IV in Hospitality (Commercial Cookery) – THH41302 – 60 weeks |
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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) |
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Diploma of Hospitality Management – THH51202 – 70 weeks |
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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 |
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Advanced Diploma of Hospitality Management – THH60202 – 80 weeks |
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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)
PATISSERIE
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Certificate III in Hospitality (Patisserie) – THH31602 – 40 weeks |
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This course has been
designed to provide students with immediately useable skills and
knowledge relevant to the area of patisserie. Graduates of this
program may gain employment as pastry cooks. |
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Certificate IV in Hospitality (Supervision) – THH42602 – 60 weeks |
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This
course has been designed to provide students with immediately useable
skills and knowledge relevant to patisserie 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.Graduates of this program may
gain employment as pastry cooks. |
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Diploma of Hospitality Management – THH51202 – 70 weeks |
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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. |
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Advanced Diploma of Hospitality Management – THH60202 – 80 weeks |
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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.
HAIRDRESSING |
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Certificate II in Hairdressing - WRH20100 – 10 weeks |
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This course provides
students with the communication and retailing skills necessary to work
in the Hairdressing Industry. The practical skills development
includes shampooing, rinsing and neutralising permanent wave and
relaxation services, as well as removing semi permanent and permanent
colour from the hair. The course has a strong emphasis on client
service and product knowledge. This enables students to advise clients
on the appropriate products and services for their individual needs. |
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Certificate III in Hairdressing – WRH30100 – 40 weeks |
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This course is designed
for those who wish to work as a hairdresser in the hairdressing
industry, but who do not wish to undertake a 3-year apprenticeship.
This program consists of a combination of theory and practical
experience in a salon environment. The Certificate III in Hairdressing
provides you with all the skills necessary to work as a hairdresser,
from the basics such as how to maintain a clean, safe and efficient
workplace through to cutting colouring and perming hair. By the time
your course is complete, you will be qualified to treat, cut, colour
and style hair, coordinate a team for your salon and sell various
products and services. |
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Certificate IV in Hairdressing - WRH40100 – 50 weeks |
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This course is aimed at
graduates who have completed Certificate III or working in the
hairdressing industry and wish to upgrade and develop advanced
hairdressing skills which incorporate supervisory/management skills. |
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Diploma of Hairdressing Salon Management - WRH50100 – 80 weeks |
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The Diploma program
provides an opportunity for hairdressers to develop management skills
related specifically to the management of a hairdressing or beauty
salon. The management skills gained will enable the graduate to move
into a supervisory or management position within the hair and beauty
industry or in a related field. |
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GLOBAL COLLEGE
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Diploma of Hairdressing Salon Management (104 WEEKS) |
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(Course No. WRH50100) (CRICOS NO.053417C)
COURSE DESCRIPTION The program provides an opportunity for students to develop management skills related specifically to the management of a hairdressing or beauty salon. The management skills gained will enable the graduate to move into a supervisory or management position within the hair and beauty industry or in a related field.
COURSE DURATION: 104 Weeks CAREER OPPORTUNITIES
IMPORTANT NOTE : Achieving the Certificate III in Hairdressing, or higher, does not automatically qualify you for work in NSW. If a person has gained the Certificate III in Hairdressing (WRH30100) but is under the age of 21, has not completed at least 4 years of on-the-job training in hairdressing and wishes to work in NSW, he/she must establish an apprenticeship. The Vocational Training Tribunal (VTT) will give favourable consideration to at least 18 months credit towards the 4 year nominal term of the apprenticeship in Hairdressing and will exempt the apprentice from attending the trade course in NSW.
ENTRY REQUIREMENTS Minimum of intermediate level English or IELTS 5.5 |
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On
successful completion of the course students can seek for employment
as Hairdressing Office Managers, Hairdressing Administration Managers
and Hairdressing Budget Officers, Hairdressing or Beauty Salon Owner
or Manager.|
Certificate IV in Hairdressing |
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CRICOS NO. 053416D (78 Weeks) This qualification is aimed at employees who have completed Certificate III in Hairdressing and wish to further their career options by achieving an advanced level qualification. This course provides training for individuals seeking employment within the hairdressing industry. The primary role of the course is to equip graduates with the knowledge, skills and attitudes required of a professional hairdresser. Students will acquire knowledge and skills in communication, design concepts and classical, casual and avante garde cutting techniques. In addition, students will develop expertise in style concepts, fashion cutting, chemical and image creation and colouring. Students will also gain an understanding of how business principles operate in the real world. Career options On successful completion of the course students can seek employment as Hairdresser, Hairdresser Office Managers, and Hairdresser Trainer, Technical Advisor. |
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Certificate III in Hairdressing |
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CRICOS NO. 053415E (52 Weeks) The Certificate III in Hairdressing is the standard trade qualification for the industry. this qualification is the entry-level qualification required for recognition as a qualified hairdresser. This represents a qualification of the skilled operator who applies a broad range of competencies within a more varied work context: 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, hair cutter, hairdressing coordinator, hair designer, hairdressing operators and the importance of communication in the hospitality business environment and developing business culture. Competency units for Cert III |
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Diploma of Hospitality Management (Commercial Cookery-104W) |
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(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.
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 |
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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.|
Certificate IV in Hospitality (Commercial Cookery) |
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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. |
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Certificate III in Hospitality (Commercial Cookery) |
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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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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:
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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. -
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Certificate IV in Hospitality (Commercial Cookery) (THH41302)
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Certificate IV in Hospitality (Patisserie) (THH41402)
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Diploma of Hospitality (Management) (THH51202)
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Advanced Diploma of Hospitality Management (THH60202)
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.
The Certificate IV in Hospitality (Patisserie) has been designed for people seeking careers in professional patisserie and covers modern and traditional patisserie production techniques and operational management. It provides participants with immediately useable skills and knowledge relevant to the area of patisserie.
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.
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.
A 'fast track' option is available for Australian and overseas students who wish to complete the Certificate III, Certificate IV, Diploma and Advanced Diploma courses more quickly. This enables you to elect to gain a Certificate III in Hospitality (Commercial Cookery) in 4 months, Certificate IV in Hospitality (Commercial Cookery) in 2 months, Certificate IV in Hospitality (Patisserie) in 2 months, Diploma of Hospitality (Management)
in 6 months and Advanced Diploma of Hospitality Management in 3 months.
Faculty
of Hairdressing courses at a glance
The Faculty of Hairdressing courses aim to prepare you for the future by providing you with the theoretical and practical skills, abilities and hands-on experience necessary to work in the hairdressing industry, from gaining basic communication and retailing training, to cutting, colouring and perming hair and learning to supervise and manage a hairdressing salon.
Courses offered include:
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Certificate III in Hairdressing (WRH30100)
The Certificate III in Hairdressing is the standard trade qualification for the hairdressing industry. It is the entry level qualification required for recognition as a qualified hairdresser. The course provides students with the knowledge and skills to be a competent salon hairdresser. Students will rely on these practical skills to gain their first placements, regardless of the level to which they train. -
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Certificate IV in Hairdressing (WRH40100)
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Diploma of Hairdressing Salon Management (WRH50100)
The Certificate IV in Hairdressing is designed for hairdressers who have completed Certificate III in Hairdressing and who wish to further their training and extend their career options. The Certificate IV develops the ability to manage a broad range of complex routine and non-routine activities, build advanced hair design, colour and styling skills as well as train and assess others. Leadership and problem solving skills are further developed including evaluating and analysing current practices and trends, planning and supervision.
The Diploma of Hairdressing Salon Management provides hairdressers with the knowledge and abilities that are important for managing a salon or owning and operating their own salon. It also provides them with an opportunity to develop management skills related specifically to the management of a hairdressing salon. This qualification will give students an advantage over existing mangers/owners who don’t have this level of training.
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The Australian College of Hair Design and Beauty takes seriously the need to train Hairdressers and Beauty Therapists to a high professional standard, with the knowledge and competencies which would enable a graduate to be part of the globalisation of the Beauty Therapy and Hairdressing industries. The College seeks to accommodate differences in individual rights and promote social justice.
HAIRDRESSING
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Certificate II in Hairdressing WRH20100 |
$2,900.00 |
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Certificate III in Hairdressing WRH30100 |
$12,500.00 |
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Certificate IV in Hairdressing WRH40100 |
$4,000.00 |
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Diploma of Hairdressing WRH50100 |
$6,000.00 |
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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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