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 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 accommodation services, cookery, food and beverage and gaming.
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배송 방식
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입학 요건
Whilst there are no entry requirements specified in the training package, ABCI requires the following course entry criteria to be met:
- Applicants must be a minimum of 18 years of age at the time of commencement; and
- Demonstrate the attainment of at least ACSF level 3 by successful completion of Australian Year 12 qualification or equivalent; and
- Hold a valid and current study visa; and
- Hold a minimum IELTS score of 5.5 OR PTE score of 42 OR hold an International Baccalaureate Diploma where the main language of instruction was English OR speak English as a first language.
Alternatively, students may demonstrate ACSF and LLN levels by undertaking ABCI's ACSF assessments. In addition, applicants:
- Will need to handle and cook dairy and non-vegetarian food items including beef and pork; and
- Should have basic computer and MS Office skills (Word, Excel and PowerPoint) and access to the internet.
수강료
For more information about this course and payment options please enquire now.
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이 과정은 여러분이 다음과 같은 직무를 수행할 수 있도록 준비시켜 드립니다.
About Australian Business & Culinary Institute
We are committed in giving international students an exceptional learning experience that is industry-recognised. Our highly qualified trainers and mentors along with our strong industry connections will set you up for success.
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