Registered Training Organizations (RTOs) provide a diverse array of courses in the fields of hospitality and culinary arts. These educational programs are meticulously crafted to equip students with the essential knowledge and skills essential for thriving in careers within the hospitality and food service sectors. classic courses in hospitality and culinary arts that are readily available through RTOs.

Certificate III in Hospitality:

This course covers the basics of hospitality, including customer service, food and beverage service, and workplace hygiene, preparing students for entry-level positions in the industry.

Certificate IV in Commercial Cookery:

Designed for aspiring chefs, this program focuses on culinary skills, menu planning, and kitchen management, enabling students to work as qualified chefs.

Diploma of Nursing:

This program trains students to become enrolled nurses, providing comprehensive nursing care under the supervision of registered nurses in various healthcare settings.

Diploma of Hospitality Management :

This diploma program combines culinary skills with hospitality management, covering areas such as business operations, marketing, and leadership in the hospitality industry.

Certificate III in Patisserie:

Geared towards pastry chefs and bakers, this course emphasizes pastry and baking techniques, dessert creation, and presentation skills.

Certificate IV in Hospitality:

This program builds on the Certificate III and covers advanced hospitality skills, including wine service, event coordination, and food and beverage management.

Diploma of Event Management:

Focusing on event planning and management, this diploma program prepares students for roles in organizing and coordinating various hospitality and culinary events.

Certificate III in Commercial Cookery:

Similar to the Certificate III in Hospitality, this course is tailored specifically for those aiming to become professional cooks, covering culinary techniques and kitchen operations.

Advanced Diploma of Hospitality Management:

An advanced program that explores advanced hospitality management concepts, including strategic planning, financial management, and customer service excellence.

Certificate III in Asian Cookery:

This course specializes in Asian culinary skills, including Chinese, Japanese, Thai, and Indian cuisine, to prepare students for careers in Asian restaurants.

Certificate IV in Patisserie:

An advanced pastry and baking program that includes more complex dessert creation, chocolate work, and artisan bread making.

Certificate III in Commercial Cookery:

This program focuses on the skills needed for commercial cooking, including food preparation, cooking techniques, and kitchen organization.

Certificate IV in Hospitality:

Building on previous hospitality studies, this certificate covers advanced topics such as marketing, financial management, and leadership in the hospitality sector.