Course variations

Course summary

This school training programme is delivered over a two year period. The student spends one day in off-the-job classes with two days in a kitchen environment (demonstration and commercial kitchens) average schedule of 21 hours per week. When their students are in the commercial kitchen, they are required to complete a specified number of practical assessments. Once all assessments have been completed successfully, students are deemed ready to achieve this qualification and enter the workforce. The Diploma in Hospitality Management ( major in Patisserie ) represents a qualification that is based on very sophisticated technical applications involving competencies requiring increased theoretical knowledge, applied in a non-routine environment and which involves team leadership, management and increased responsibility for better outcomes. It reflects the role of a Manager, Chef and Sous Chef.

Entry requirement for international students

Student must be aged 18 and above to apply for this course. Year 10 (VIC) or equivalent Australian or international qualification as recognized by the College educational authorities such as the Commonwealth Department of Education, Science and Training, or an English level of IELTS 5.5 (no band below 5.0) or TOEFL 540, or the College’s English Language proficiency test, or an English proficiency of intermediate level or above from college or a NEAS accredited ELICOS course, or a degree from a recognized international university majoring in English Language of literature or wholly conducted in English medium.

Qualification

Diploma

Awarding body

Academia International