School of Hospitality Courses:
| Download fee schedule |
Refer to Intake Dates for the latest commencement dates |
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| Qualification | Program Outcome |
Duration
|
Materials Fee | Total Tuition Fee, Full-Fee Paying Student | Term Payments Full-Fee Paying Student | Total Tuition for Eligible Government Funded Students |
| Certificate II in Kitchen Operations SIT20307 | This optional preparatory course can provide you with employment opportunities as a Kitchen hand, Breakfast cook, Short order cook, Fast food cook in commercial kitchen environments for hotels, restaurants, cafes, clubs, airlines, hospitals, cafeterias and event catering organisations. | 1/2 year (2 * 10 weeks) [Max. duration including vacation breaks 28 weeks] | $860 | $5,000 | $2,500 * 2 | $105 to $875 per annum |
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Certificate III in Hospitality Commercial Cookery (SIT30807) |
Trade qualification for a Qualified Cook. |
1 year (4 * 10 weeks) [Max. duration including vacation breaks 50 weeks] |
$910 | $10,800 | $,2700 * 4 | $120 to $1,000 per annum |
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Certificate III in Hospitality Patisserie (SIT31107) |
Trade qualification for a Pastry Cook | |||||
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Certificate IV in Hospitality Commercial Cookery (SIT40407) |
Includes Cert III in Commercial Cookery. Trade qualification for a qualified chef |
1 and1/2 years ( 6 * 10 weeks) [Max. duration including vacation breaks 78 weeks] |
$910 | $16,200.00* | $2,700 * 6 | $120 to $1,000 per annum |
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Certificate IV in Hospitality Patisserie (SIT40707) |
Includes Cert III in Patisserie. Trade qualification for a Patissier / Chef de partie | |||||
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Diploma of Hospitality Management ( Major in Commercial Cookery ) (SIT50307) |
Major in Commercial Cookery, includes Certificate IV in Commercial Cookery with management and business skills taught for Manager, Chef and Sous Chef. | 2 years (8 * 10 weeks) [Max. duration including vacation breaks 102 weeks] | $910 | $20,800 | $2,600 * 8 | |
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Diploma of Hospitality Management ( Major in Patisserie ) (SIT50307) |
Major in Patisserie, includes Certificate IV in Patisserie with management and business skills taught for Manager, Chef and Sous Chef. | |||||
School of Food Processing Courses:
| Download fee schedule |
Refer to Intake Dates for the latest commencement dates |
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| Qualifications | Program Outcome |
Duration
|
Materials Fee | Total Tuition Fee, Full-Fee Paying Student | Term Payments Full-Fee Paying Student | Total Tuition for Eligible Government Funded Students |
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Certificate III in Food Processing (Retail Baking - Bread) FDF30603
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Trade qualification for a Baker | 3/4 year (3 * 10 weeks) [Max. duration including vacation breaks 42 weeks] | $570 | $8,100 | $2,700 * 3 | $120 to $1,000 per annum |
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Certificate IV in Food Processing FDF40103
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* Package includes Certificate III in Food Processing (Retail Baking – Bread).
Trade qualification for a Food Processing Supervisor (major in Bakery - Bread)
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1 and 1/2 years (6 * 10 weeks) [Max. duration including vacation breaks 78 weeks] | $910 | $16,200 | $2,700 * 6 | $120 to $1,000 per annum |
| Diploma of Food Processing FDF50103 | Major in Retail Baking – Bread, * Package includes Certificate III & IV in Food
Processing with management and business skills taught for Managers of
Bakeries or Food Manufacturers.
|
2 years (8 * 10 weeks) [Max. duration including vacation breaks 102 weeks] | $910 | $20,800 | $2,600 * 8 | $225 to $2,000 per annum |

