Package: Commercial Cookery and Hospitality دراسة Charlton Brown في

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- نظرة عامة
- CRICOS
خيارات الدراسة
شروط القبول
- دولي

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This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. Completion of this qualification contributes to recognition as a trade cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

CRICOS

109894G

خيارات الدراسة

دوام كامل (52 أسابيع)

رسوم التسجيــل

A$34,000.00 (US$ 22,407) سنوياً

Enrolment Fee - 250

تاريخ البدء

مارس 2027

مكان عقــد الدورة

Sandy Bay Centre (Hobart)

Level 4, Hytten Hall,

Hobart,

Tasmania,

7000, HOBART, Australia

دوام كامل (52 أسابيع)

رسوم التسجيــل

A$34,000.00 (US$ 22,407) سنوياً

Enrolment Fee - 250

تاريخ البدء

أبريل 2027

مكان عقــد الدورة

Sandy Bay Centre (Hobart)

Level 4, Hytten Hall,

Hobart,

Tasmania,

7000, HOBART, Australia

أظهر المزيد+ أخفاء-

شروط القبول

للطلاب الدوليين

Age Minimum age of 18 years or turning 18 years old prior to commencement of the course Education & Experience Requirements Year 11 Australian Senior High School Certificate, or equivalent (e.g. completion of Year 12 or High School in the students home country) with full academic results. Required Identification Photo ID and evidence of citizenship (international students must provide copy of passport) Computer Skills & Equipment Students on this course require computer access for learning purposes and to complete course assessments. As such, learners must have beginner/intermediate computing skills including use of Microsoft Office programmes, in addition to hardware requirements of a desktop or portable computer with keyboard, pointing device, speaker, web camera and microphone, and a broadband internet connection.

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