C O U R S E S F O R / 1 6

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1 C O U R S E S F O R / 1 6 C E R T I F I C A T E S T R U C T U R E L E N G T H D E S C R I P T I O N P R I C E SIT30813 Certificate III in Commercial Cookery CRICOS Code A SIT40413 Certificate IV in Commercial Cookery CRICOS Code M 1 semester x 22 weeks 1 semester x 14 weeks plus holidays 3 semesters x 22 weeks Includes compulsory industry placement plus holidays 42 weeks* 78 weeks* Commercial Cookery Qualification Intakes January & July Tuition fee Materials fee Application fee Tuition fee Materials fee Application fee $14, $ $ $20, $ $ SIT50313 Diploma of Hospitality CRICOS Code K SIT60313 Advanced Diploma of Hospitality CRICOS Code J 4 semesters x 22 weeks Includes compulsory industry placement plus holidays 4 semesters x 22 weeks 1 semester x 10 weeks Includes compulsory industry placement plus holidays 104 weeks* 120 weeks* Commercial Cookery and Management Qualification Intakes January & July Tuition fee Materials fee Application fee Tuition fee Materials fee Application fee $28, $ $ $31, $ $ BSB51107 Diploma of Management CRICOS Code K 2 semesters x 22 weeks plus holidays 52 weeks* Management Qualification Intakes January & July Tuition fee Materials fee Application fee $8, $ $ * 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 applicants 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; 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 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. Our main campus and office is located in the city of Adelaide and since 2015, we have launched a second campus in Sydney which is easily accessible by public transport and a 15 minute walk from the city centre. The venue for the cookery units is located at a commercial kitchen specialised for training in Ultimo on the city fringe. Quality Training Kitchen: Shop C Wattle Sreet, Ultimo NSW 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 SIT30813 CRICOS course code: 08306OA THE COURSE THAT PROVIDES A PATHWAY TO WORK IN VARIOUS COMMERCIAL KITCHEN SETTINGS AS A HOSPITALITY PROFESSIONAL. Quality Training & Hospitality College s SIT30813 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 maximum duration including holidays January & July Payment in instalments per semester, prior to commencement of each semester. Semester One 22 weeks Commercial Cookery $7, Semester Two 14 weeks Commercial Cookery $7, F E E S Tuition Fee AUD $14, Material Fee uniform, knives and training manual +$ Application Fee non refundable +$ 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 Certificate III in Hospitality (SIT30813) A 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. L O C A T I O N S Quality Training Kitchen: Shop C Wattle St Ultimo NSW 2007 P R E R E Q U I S I T E S E N T R Y M A T E R I A L None For entry requirements please refer to our selection and recruitment of international students policy found at Chef uniform, management uniform 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 S T U D Y M O D E Theory/Practical Theory/Practical L O C A T I O N Classroom Classroom 22 weeks 14 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 SIT40413 CRICOS course code: M THE COURSE THAT PROVIDES A PATHWAY TO WORK IN VARIOUS KITCHEN SETTINGS AT A SUPERVISORY LEVEL. Quality Training & Hospitality College s SIT40413 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 maximum duration including holidays January & July Payment in instalments per semester, prior to commencement of each semester. Semester One 22 weeks Commercial Cookery $7, Semester Two 22 weeks Commercial Cookery $7, Semester Three 22 weeks Commercial Cookery & industry placement $5, F E E S Tuition Fee AUD $20, Material Fee uniform, knives and training manual +$ 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 Certificate IV in Hospitality (SIT40413) M 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. L O C A T I O N S Quality Training Kitchen: Shop C Wattle St Ultimo NSW 2007 P R E R E Q U I S I T E S E N T R Y M A T E R I A L None For entry requirements please refer to our selection and recruitment of international students policy found at Chef uniform, management uniform 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 Classroom 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 Specialising in Commercial Cookery SIT50313 CRICOS course code: K A pathway to work in any sector of the hospitality industry up to a managerial level. Quality Training & Hospitality College s Diploma of Hospitality (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. The Diploma level qualification will also entitle students to a Certificate III and Certificate IV in Commercial Cookry. I N T A K E S P A Y M E N T O P T I O N S 104 weeks maximum duration including holidays January & July Payment in instalments per semester, prior to commencement of each semester. Semester One 22 weeks Commercial Cookery $7, Semester Two 22 weeks Commercial Cookery $7, Semester Three 22 weeks Commercial Cookery & Industry Placement $5, Semester Four 22 weeks Management $7, F E E S Tuition Fee AUD $28, Material Fee uniform, knives and training manual +$ 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 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 Diploma of Hospitality (SIT50313) K 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. L O C A T I O N S Quality Training Kitchen: Shop C Wattle St Ultimo NSW 2007 P R E R E Q U I S I T E S E N T R Y M A T E R I A L None For entry requirements please refer to our selection and recruitment of international students policy found at Chef uniform, management uniform 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 Cookery Theory and Practical Industry placement Management Theory L O C A T I O N Kitchen Kitchen Workplace Classroom 22 weeks 22 weeks 22 weeks 22 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 Specialising in Commercial Cookery SIT60313 CRICOS course code: J a career focused programme aimed at giving students the chance to gain skills and experience. Quality Training & Hospitality College s Advanced Diploma of Hospitality (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 maximum duration including holidays January & July Payment in instalments per semester, prior to commencement of each semester. Semester One 22 weeks Commercial Cookery $7, Semester Two 22 weeks Commercial Cookery $7, Semester Three 22 weeks Commercial Cookery & Industry Placement $5, Semester Four 22 weeks Management $7, Semester Five 10 weeks Management $3, F E E S Tuition Fee AUD $31, Material Fee uniform, knives and training manual +$ 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 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 Advanced Diploma of Hospitality (SIT60313) J 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. L O C A T I O N S Quality Training Kitchen: Shop C Wattle St Ultimo NSW 2007 P R E R E Q U I S I T E S E N T R Y M A T E R I A L None For entry requirements please refer to our selection and recruitment of international students policy found at Chef uniform, management uniform 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 22 weeks 22 weeks 22 weeks 22 weeks 10 weeks

11 D I P L O M A O F M A N A G E M E N T BSB51107 CRICOS course code: K combine an informed perspective of specific work requirements with managerial approaches IN ANY INDUSTRY Quality Training & Hospitality College s BSB51107 Diploma of Management course teaches a range of skills and knowledge, including theory and practical classes. With management courses at Quality Training, you will not only discover the talent and knowledge to effectively lead people but you will also develop an understanding of your personal strengths in a professional environment. Achieve leading edge skills, expertise and experience suitable for any industry. I N T A K E S P A Y M E N T O P T I O N S 52 weeks maximum duration including holidays Rolling intake Payment in instalments per semester prior to commencement of each semester. Semester One 22 weeks Management $4, Semester Two 22 weeks Management $4, F E E S Tuition Fee AUD $8, Material Fee training manual and uniform +$ Application Fee non refundable +$ T O T A L C O S T AUD $8,850.00

12 D I P L O M A O F 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 Diploma of Management (BSB51107) K 52 weeks full-time. Please refer to the reverse of this page for information about fees for this course. Classroom based lectures, practical training and industry based excursions & assignments. Written assessments, projects and practical assessments. L O C A T I O N S Quality Training Kitchen: Shop C Wattle St Ultimo NSW 2007 P R E R E Q U I S I T E S E N T R Y M A T E R I A L None For entry requirements please refer to our selection and recruitment of international students policy found at None 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 S T U D Y M O D E Theory Theory L O C A T I O N Classroom Classroom 22 weeks 22 weeks