This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

This qualification is suitable for international students who wish to study in Australia and develop skills and knowledge within the hospitality industry. Students are required to hold a current Australian visa with study rights to commence this course.

All students are required to undertake practical training as part of their course in the College’s commercial training kitchen.

Students are provided access to the College Learning Management System and will have access to all training materials and assessments.

Entry Requirements

1. 18 years of age and over
2. Computer skills and your own personal computer to complete the assessments electronically
3. Proficiency in English (Minimum 6.0 in IELTS or equivalent or completed an Australian Qualification Certificate IV or higher within the past 2 years)
4. Students must hold a current Australian visa with study rights prior to commencing the course, or a valid Bridging Visa while awaiting student visa approval.

Career Path

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in cookery and food and beverage.

Course Duration

• 104 weeks (22 contact hours per week – excluding holidays)
• Holidays will vary based on each intake date, but the maximum is 16 weeks.

Learning and Assessment Materials

Students are provided access to the College Learning Management System and will have access to electronic learning and assessment materials.

All ingredients for recipes are provided by the College which form part of the course material fees.

Assessment Methods

Assessment methods may include:

• Written Assessment 
• Role Play
• Project
• Practical

Written assessments may be completed electronically in class but students should allow at least four hours per week to complete assessments in their own time.

All practical assessments are scheduled during practical classes.

Learning & Assessment Materials

Students are provided access to the College Learning Management System and will have access to all electronic learning and assessment materials.

All ingredients for recipes are provided by the College which form part of the course material fees.

Chef Uniform & Equipment

Students are provided with the following materials which form part of the course material fees:

• Knife and equipment set
• White Chef jacket and traditional check pants
• White bib apron, skull cap and neckerchief
  

Students are to provide at their own cost:

• Suitable closed-in rubber shoes
• Personal electronic device to complete assessments

What is Recognition of Prior Learning?

Recognition of Prior Learning (RPL) is a process that provides Students with an opportunity to receive credit for the formal and non-formal learning that has been undertaken since leaving school. The RPL process considers all relevant qualifications, skills, knowledge and experience that have been acquired throughout your working life. The RPL Assessment process enables the Assessor to collect a range of evidence to assist Students with either completing a full qualification or a partial qualification depending on their skills, knowledge and experience. If you have been granted a partial qualification throughout the RPL process, then you will be able to complete your qualification by undertaking the necessary gap training identified by our Assessor with our College.

Contact the College for more information.

Course Fees

Please contact our admissions team by emailing admissions@bpc.edu.au for a tailored quotation.

BPC offers four intakes per year into its Hospitality programs which coincide with the commencement of each study term.  The duration of holidays will vary for each intake but the maximum holidays of 16 weeks.