cuisine australia
  • Advanced Diploma 2 years.
  • Certificate IV, III & II.
  • Short courses (costs depending on duration)
  • Advanced Diploma tuition A$11,000 /year.
  • Certificates tuition range from A$2,500 to A$900, depending on duration and qualification.
  • Generally, 2 intakes per year: February & July.

Asian Cookery.

Careers: in various hospitality enterprises where Asian food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops.

  • Certificate III in Hospitality (Asian Cookery), Gold Coast Institute of TAFE. Basic Asian cooking, Appetisers and snacks for Asian cuisines, Stocks and soups, Sauces, dips and accompaniments, Salads, rice and noodles, Preparing vegetarian dishes for Asian cuisines, Preparing and serving specialised Asian cuisines, Planning menus for Asian cuisines. $1,750.00
  • Certificate III in Hospitality (Asian Cookery) (36 weeks), Holmesglen. Training and skills development in Chinese and Asian cookery; Chinese and Asian cookery methods, preparation of food and kitchen management; chef advanced skills; Interpersonal skills essential for a successful career in the hospitality industry. 900 - 2500


Careers: in Bakeries, Cake and Patisserie Shops.

  • Certificate III in Food Processing (Retail Baking - Bread) (3,5 years), William Angliss Institute. As an apprentice you will undertake baking training in one of three streams: Cake and Pastry, Bread, or Combined.
  • Certificate III in Food Processing (Retail Baking - Cake And Pastry), (3,5 years), William Angliss Institute. Gives you well-developed skills in the areas of: making and baking pastry, preparation of fillings, cake and sponge baking, cake and cookie batter, yeast-raised products, and decoration of cakes.
  • Certificate III in Food Processing (Retail Baking - Combined) (3,5 years), William Angliss Institute. The combined apprenticeship will have you completely skilled up in all the areas from both the bread-making stream and the cake and pastry stream, rendering you the most employable baking all-rounder out there.
  • Certificate III in Food Processing - Retail Baking - Cake and Pastry (20 weeks), Southbank Institute of Technology. This program has been developed for the basis of training to a trade level in the baking industry. Intakes: February and July.
  • Certificate III in Food Processing - Retail Baking - Bread (19 weeks), Southbank Institute of Technology. Upon successful completion students should be able to commence employment in the ever changing and vibrant Baking Industry in such diverse areas as Plant Bakeries, In-store Bakeries, Franchise Bakeries, Restaurants, Coffee Shops, Hotels, Specialised Pastry Shops, Patisseries and general food service areas.
  • Certificate III in Retail Baking (Bread) (30 weeks), Holmesglen. Develop the skills necessary to pursue such opportunities though Holmeslgen's specialised bakery training facility. You will gain the ability to work within retail or franchise baking enterprises as a retail baker.

Cookery & Kitchen Operations.

Careers: Chef with a solid foundation of business, Kitchen hand, Kitchen assistant, Apprentice cooker

Culinary Management.

Career: Restaurant Manager/ owner

  • Advanced Diploma of Hospitality (Hotel Management Pathway), William Blue College of Hospitality Management. Combine the practical skills required to succeed in the hospitality industry with a contextualised business and management knowledge. 800-hour paid work placement program into the final stages of the course. You can articulate into the third year of the La Trobe University Bachelor of Business (Tourism and Hospitality). Intakes: February, May, September.

Food Safety.

Careers: Food Safety Supervisor.

  • Food Safety Supervisor Program (2 days), Gold Coast Institute of TAFE. Students will obtain the knowledge, skills and nationally accredited qualification to become a Food Safety Supervisor. It will enable you to confidently carry out your role as Food Safety Supervisor.


Careers: Professional chef patissier.

  • Certificate IV in Hospitality (Patisserie) (1,5 years), William Angliss Institute. Intakes: February, July. Patisserie budgeting, quality control, compliance, chocolate production, coffee shop planning, liquor studies, and sweets production such as marzipan, sugar work displays, and sweets buffets and showpieces.
  • Certificate III in Hospitality (Patisserie) (12 months), William Angliss Institute. Intakes: February, July. You will study financial interpretation, safety and security, bakery and patisserie products, decoration of cakes and cookies, gateaux, torte, cakes, and petit fours, and stock control and supervision.
  • Patisserie Short Course (29 weeks), Gold Coast Institute of TAFE. You will gain the skills to produce beautiful desserts and pastries plus the added advantage of recognised competencies from the patisserie stream of the hospitality training package.
  • Certificate III in Hospitality (Patisserie) (44 weeks), Southbank Institute of Technology. This program has been developed to provide the basis of training to a certificate three level in the professional Patisserie industry.
  • Diploma of Hospitality (Patisserie) (2 years), Holmesglen. Comprised of Certificate III in Hospitality (Patisserie) - 12 months - and the Diploma of Hospitality. The main areas of training are in chocolate, sugar, pastry & yeast goods, cakes & gateaux, customer service, finance, OH&S, leadership and management.
  • Certificate III in Hospitality (Patisserie) (36 weeks), Holmesglen. This qualification will provide you with the skills and knowledge for to become a qualified cook who specialises in patisserie.


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