COURSES FOR weeks* (1 Year) Adelaide. 78 weeks* (1.5 Years) 104 weeks* (2 Years) 120 weeks* (2.5 Years)

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1 COURSES FOR 2017 Q U A L I F I C A T I O N S T R U C T U R E L E N G T H I N T A K E D A T E S P R I C E SIT30816 Certificate III in Commercial Cookery CRICOS Code G 1 semester x 20 weeks 1 semester x 12 weeks plus holidays 42 weeks* (1 Year) Adelaide Tuition fee Materials fee Application fee $14, $ $ SIT40516 Certificate IV in Commercial Cookery CRICOS Code G Includes SIT30816 Certificate III in Commercial Cookery 3 semesters x 20 weeks Includes compulsory industry placement plus holidays 78 weeks* (1.5 Years) Intake 1: 30-Jan-17 Intake 2: 24-Apr-17 Intake 3: 17-Jul-17 Intake 4: 09-Oct-17 Tuition fee Materials fee Application fee $20, $ $ SIT50416 Diploma of 4 semesters x 20 weeks Hospitality Management CRICOS Code M Includes SIT30816 Certificate III in Commercial Cookery & SIT40516 Certificate IV in Commercial Cookery SIT60316 Advanced Diploma of Hospitality Management CRICOS Code M Includes SIT30816 Certificate III in Commercial Cookery, SIT40516 Certificate IV in Commercial Cookery & SIT50416 Diploma of Hospitality Management Includes compulsory industry placement plus holidays 4 semesters x 20 weeks 1 semester x 10 weeks Includes compulsory industry placement plus holidays 104 weeks* (2 Years) 120 weeks* (2.5 Years) Sydney Intake 1: 30-Jan-17 Intake 2: 24-Apr-17 Intake 3: 17-Jul-17 Intake 4: 09-Oct-17 Tuition fee Materials fee Application fee Tuition fee Materials fee Application fee $28, $ $ $31, $ $ * Includes holidays Application fee is non-refundable

2 E N T R Y R E Q U I R E M E N T S 1. All applicants must be 18 years or over at commencement of course 2. The applicant first language is English; or the applicant has; successfully completed an Australian Year 12 programme; or successfully completed an English language course approved by Quality Training & Hospitality College; or an overall IELTS band score of at least 5.5 (Academic or General); or a TOEFL score of at least 520, or at least 190 in the computer based TOEFL; or a score of 45 or higher in the Pearson Test of English 3. Minimum completion of Year 12 in Australia and/or International equivalent I N T R O D U C T I O N T O O U R C O L L E G E Quality Training and Hospitality College (QTHC) is one of Australia s largest and fastest growing private training organisations. Our college specialises in hospitality and management training, and our training programs are planned and executed in conjunction with both industry and the government to facilitate the highest achievable outcomes in terms of participant competencies and employment outcomes. Each student will have the option to either study in Adelaide or Sydney, depending on their preferences! Our main campus is located in the city of Adelaide, at the edge of the city CBD, comprising of modern classrooms, fully appointed restaurant and bar training facilities and student recreation lounge. Our kitchen practical training is held in the beautiful Central Market Kitchen, right in the heart of the city. Our Sydney training facilities are located in the inner city area of Sydney, well serviced by public transport, and include state-of-the-art commercial kitchens and classroom areas. All students will have the opportunity to undertake shifts in a work placement venue. This enables students to gain real experience in the industry, learn on the job and make valuable industry contacts.

3 C E R T I F I C A T E I I I C O M M E R C I A L C O O K E R Y SIT30816 CRICOS course code: G THE COURSE THAT PROVIDES A PATHWAY TO WORK IN VARIOUS COMMERCIAL KITCHEN SETTINGS AS A HOSPITALITY PROFESSIONAL. Quality Training & Hospitality College s SIT30816 Certificate III in Commercial Cookery course teaches a range of skills and knowledge, including theory, practical classes and workplace based training. This course provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include: Chef, Chef de Partie. I N T A K E S P A Y M E N T O P T I O N S 42 weeks (1 Year) maximum duration including holidays 4 intakes per year Payment in instalments per semester, prior to commencement of each semester. Semester One 20 weeks Commercial Cookery $7, Semester Two 12 weeks Commercial Cookery $7, F E E S Tuition Fee Material Fee Chef and management uniforms, professional knife kit and training manual Application Fee non refundable AUD $14, $ $ T O T A L C O S T AUD $15,400.00

4 C E R T I F I C A T E I I I I N C O M M E R C I A L C O O K E R Y C O U R S E I N F O R M A T I O N Q U A L I F I C A T I O N C R I C O S C O D E F E E S D E L I V E R Y A S S E S S M E N T L O C A T I O N S P R E R E Q U I S I T E S E N T R Y Certificate III in Commercial Cookery (SIT30816) G 42 weeks* full-time. Please refer to the reverse of this page for information about fees for this course. Classroom based lectures, training kitchen based practical training and industry based holistic learning. Written assessments, projects, workplace observations, practical assessments and work based logbooks. Adelaide & Sydney None For entry requirements please refer to our selection and recruitment of international students policy found at M A T E R I A L Chef uniform, management uniform, training manuals and knife kit (included in material fees). *Duration includes holidays (Approx timeframe) C O U R S E O U T L I N E S E M E S T E R S T U D Y M O D E L O C A T I O N Semester 1 Theory/Practical Classroom/Kitchen 20 weeks Semester 2 Theory/Practical Classroom/Kitchen 12 weeks

5 C E R T I F I C A T E I V C O M M E R C I A L C O O K E R Y SIT40516 CRICOS course code: G THE COURSE THAT PROVIDES A PATHWAY TO WORK IN VARIOUS KITCHEN SETTINGS AT A SUPERVISORY LEVEL. Quality Training & Hospitality College s SIT40516 Certificate IV in Commercial Cookery course teaches a range of skills and knowledge, including theory, practical classes and workplace based training. This course provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include: Chef, Chef de Partie. I N T A K E S P A Y M E N T O P T I O N S 78 weeks (1.5 Years) maximum duration including holidays 4 intakes per year Payment in instalments per semester, prior to commencement of each semester. Semester One 20 weeks Commercial Cookery $7, Semester Two 20 weeks Commercial Cookery $7, Semester Three 20 weeks Commercial Cookery & Industry Placement $5, F E E S Tuition Fee AUD $20, Material Fee Chef and management uniforms, professional knife kit and training manual Application Fee non refundable +$ $ T O T A L C O S T AUD $21,400.00

6 C E R T I F I C A T E I V I N C O M M E R C I A L C O O K E R Y C O U R S E I N F O R M A T I O N Q U A L I F I C A T I O N C R I C O S C O D E F E E S D E L I V E R Y A S S E S S M E N T L O C A T I O N S P R E R E Q U I S I T E S E N T R Y Certificate IV in Commercial Cookery (SIT40516) G 78 weeks* full-time. Please refer to the reverse of this page for information about fees for this course. Classroom based lectures, classroom based practical training and workplace based industry placement. Written assessments, projects, practical observations, practical assessments and work based logbooks. Adelaide & Sydney None For entry requirements please refer to our selection and recruitment of international students policy found at M A T E R I A L Chef uniform, management uniform, training manuals and knife kit (included in material fees). *Duration includes holidays (Approx timeframe) C O U R S E O U T L I N E S E M E S T E R Semester 1 Semester 2 Semester 3 S T U D Y M O D E Theory/Practical Theory/Practical Industry placement L O C A T I O N Classroom/Kitchen Classroom/Kitchen Workplace 22 weeks 22 weeks 22 weeks

7 D I P L O M A O F H O S P I T A L I T Y M A N A G E M E N T Specialising in Commercial Cookery SIT50416 CRICOS course code: M A pathway to work in any sector of the hospitality industry up to a managerial level. Quality Training & Hospitality College s Diploma of Hospitality Management (specialising in Commercial Cookery) course is a career focused programme aimed at giving students the chance to gain skills and experience, thus providing them with a pathway to work in any sector of the hospitality industry, up to managerial level. This course will be delivered via theory, practical classes and workplace based training. We limit our class sizes to allowing for maximum interaction, discussion, and problem-solving. I N T A K E S P A Y M E N T O P T I O N S 104 weeks (2 Years) maximum duration including holidays 4 intakes per year Payment in instalments per semester, prior to commencement of each semester. Semester One 20 weeks Commercial Cookery $7, Semester Two 20 weeks Commercial Cookery $7, Semester Three 20 weeks Commercial Cookery & Industry Placement $5, Semester Four 20 weeks Management $7, F E E S Tuition Fee AUD $28, Material Fee Chef and management uniforms, professional knife kit and training manual Application Fee non refundable +$ $ T O T A L C O S T AUD $29,400.00

8 D I P L O M A O F H O S P I T A L I T Y M A N A G E M E N T C O U R S E I N F O R M A T I O N Q U A L I F I C A T I O N C R I C O S C O D E F E E S D E L I V E R Y A S S E S S M E N T L O C A T I O N S P R E R E Q U I S I T E S E N T R Y Diploma of Hospitality Management (SIT50416) M 104 weeks* full-time Please refer to the reverse of this page for information about fees for this course. Classroom based lectures, classroom based practical training and workplace based industry placement. Written assessments, projects, practical observations, practical assessments and work based logbooks. Adelaide & Sydney None For entry requirements please refer to our selection and recruitment of international students policy found at M A T E R I A L Chef uniform, management uniform, training manuals and knife kit (included in material fees). *Duration includes holidays (Approx timeframe) C O U R S E O U T L I N E S E M E S T E R Semester 1 Semester 2 Semester 3 Semester 4 S T U D Y M O D E Cookery Theory and Practical Industry placement Management Theory L O C A T I O N Classroom/Kitchen Classroom/Kitchen Workplace Classroom 20 weeks Cookery Theory and Practical 20 weeks 20 weeks 20 weeks

9 A D V A N C E D D I P L O M A O F H O S P I T A L I T Y M A N A G E M E N T Specialising in Commercial Cookery SIT60316 CRICOS course code: M a career focused programme aimed at giving students the chance to gain skills and experience. Quality Training & Hospitality College s Advanced Diploma of Hospitality Management (specialising in Commercial Cookery) course is a career focused programme aimed at giving students the chance to gain skills and experience, thus providing them with a pathway to work in any sector of the hospitality industry, up to managerial level. This course will be delivered via theory, practical classes and workplace based training. We limit our class sizes to allowing for maximum interaction, discussion, and problem-solving. I N T A K E S P A Y M E N T O P T I O N S 120 weeks (2.5 Years) maximum duration including holidays 4 intakes per year Payment in instalments per semester, prior to commencement of each semester. Semester One 20 weeks Commercial Cookery $7, Semester Two 20 weeks Commercial Cookery $7, Semester Three 20 weeks Commercial Cookery & Industry Placement $5, Semester Four 20 weeks Management $7, Semester Five 10 weeks Management $3, F E E S Tuition Fee AUD $31, Material Fee Chef and management uniforms, professional knife kit and training manual Application Fee non refundable +$ $ T O T A L C O S T AUD $32,400.00

10 A D V A N C E D D I P L O M A O F H O S P I T A L I T Y M A N A G E M E N T C O U R S E I N F O R M A T I O N Q U A L I F I C A T I O N C R I C O S C O D E F E E S D E L I V E R Y A S S E S S M E N T L O C A T I O N S P R E R E Q U I S I T E S E N T R Y Advanced Diploma of Hospitality Management (SIT60316) M 120 weeks* full-time Please refer to the reverse of this page for information about fees for this course. Classroom based lectures, classroom based practical training and workplace based industry placement. Written assessments, projects, practical observations, practical assessments and work based logbooks. Adelaide & Sydney None For entry requirements please refer to our selection and recruitment of international students policy found at M A T E R I A L Chef uniform, management uniform, training manuals and knife kit (included in material fees). *Duration includes holidays (Approx timeframe) C O U R S E O U T L I N E S E M E S T E R Semester 1 Semester 2 Semester 3 Semester 4 Semester 5 S T U D Y M O D E Cookery Theory and Practical Cookery Theory and Practical Industry placement Management Theory Management Theory L O C A T I O N Kitchen Kitchen Workplace Classroom Classroom 20 weeks 20 weeks 20 weeks 20 weeks 10 weeks