English courses and food classes

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

This course is designed for employment as a chef/cook in hotels, restaurants, resorts, catering companies and/or to continue higher studies in commercial cookery at Certificate IV or Diploma levels.

This course aims to provide training and skill development in kitchen operations and effective management and equips the student for the role of a qualified cook. Students will learn a broad range of culinary skills designed for working successfully in the commercial kitchens of restaurants, hotels, motels, clubs, cafes, coffee shops and catering operations.

This entry level course provides students with the knowledge of patisserie skills necessary to become pastry chefs in a catering or restaurant type setting. Students will learn how to use discretion and judgement and have a sound knowledge of the hospitality industry.

This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. Students will learn how to operate independently or with limited guidance from others and use discretion to solve non-routine problems.

World Cuisine: Your taste buds are going to travel to Japan, Italy, France, Thailand & Italy! 2 hours of cooking followed by 1 hour of eating! Follow the Chef to the market: Do the grocery with the chef at the market, cook and enjoy! 1.5 hours at the market, 2.

World Cuisine: Your taste buds are going to travel to Japan, Italy, France, Thailand & Italy! 2 hours of cooking followed by 1 hour of eating! Follow the Chef to the market: Do the grocery with the chef at the market, cook and enjoy! 1.5 hours at the market, 2.

World Cuisine: Your taste buds are going to travel to Japan, Italy, France, Thailand & Italy! 2 hours of cooking followed by 1 hour of eating! Follow the Chef to the market: Do the grocery with the chef at the market, cook and enjoy! 1.5 hours at the market, 2.

World Cuisine: Your taste buds are going to travel to Japan, Italy, France, Thailand & Italy! 2 hours of cooking followed by 1 hour of eating! Follow the Chef to the market: Do the grocery with the chef at the market, cook and enjoy! 1.5 hours at the market, 2.

The Semi-Intensive 24 course focuses on language fluency as a main goal. The four major skills students will practice are reading, writing, speaking and listening.

Have you already eaten Spanish omelette? Do you know about the marvelous seafood paella? In the last years, Spanish cooking has become very fashionable in the world and a lot of people would like to learn more about it. And what could be better than learning to cook typical Spanish dishes in Spain? You will not only learn more about Spanish cooking, but you will also get to know about the Spanish culture and language directly in the country of origin.

This course is designed for employment as a chef/cook in hotels, restaurants, resorts, catering companies and/or to continue higher studies in commercial cookery at Certificate IV or Diploma levels.

This course aims to provide training and skill development in kitchen operations and effective management and equips the student for the role of a qualified cook. Students will learn a broad range of culinary skills designed for working successfully in the commercial kitchens of restaurants, hotels, motels, clubs, cafes, coffee shops and catering operations.

This entry level course provides students with the knowledge of patisserie skills necessary to become pastry chefs in a catering or restaurant type setting. Students will learn how to use discretion and judgement and have a sound knowledge of the hospitality industry.

This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. Students will learn how to operate independently or with limited guidance from others and use discretion to solve non-routine problems.