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This qualification is suitable for students who have completed Certificate III and IV in Commercial Cookery and want to advance their knowledge and skills in hospitality operations. Students will learn to operate independently, have responsibility for others and make a range of operational business decisions. Occupations following the course would be cruise line chef, hotel kitchen manager, chef de cuisine, restaurant manager or owner, sous chef, or unit manager (catering operations).
| Academic | successful completion of year 12 |
|---|---|
| Intakes | Monthly |
| Course Fees | $8000-$15000 per year |
| Duration | 2 years |
| English Proficiency-IELTS | 5.5 overall |
| Location | Melbourne, Sydney |
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