Description

To provide participants with operative skills
through extensive practical and theoretical
training, which is undertaken in the training
restaurant and kitchen.

To develop the knowledge, attitudes and presentation
skills that students will require in order to gain
employment in the Hospitality Industry in the
Cooking or Food & Beverage areas.

To provide training that enhances job opportunities
and develop skills to gain employment as
Waiter/ress, Drink Waiter/ress, Bar Attendant, Room
Service Attendant, Food Service Assistant, Assistant
Cook and Trainee Cook in restaurants, bars, clubs,
taverns, hotels, motels, hospitals, industrial
catering and other institutions.

The Certificate of Hospitality has been recognised
by the Australian Hospitality Review Panel
(AHRP).
Students who complete all course requirements will receive
accreditation for the following National Hospital Modules: INT 1, INT 2, INT
3, INT 4, INT 6, INT 7, INT 8, INT 9, INT 10, BFB 1, BFB 2, BFB 3, BFB 4, ADFB
7, BKA 1, BKA 2, BKA 3, BKA 4, BFO 7, BCC 1, BCC 2, BCC 3, BCC 4, BCC 13, BCC
14, BCC 17. Students will also have the list of accredited modules recorded on
the reverse of their Certificates or will be provided with a separate statement
showing the same list of accredited modules.