University Degree Pathway: Certificate IV in Kitchen Management (092357J) + Diploma of Hospitality Management (090987F) transfer to Bachelor of Business (International Hotel and Resort Management) (089925G) at Torrens University Australia - 4y Ultimo

TAFE NSW's Certificate IV in Commercial Cookery at TAFE NSW develops students existing skills and knowledge so they can take their cooking career to the next level. Train with industry professionals, master a range of cooking techniques and refine students capabilities with practical experience.

This qualification provides students with the skills they need to work confidently as a chef, commercial cook or kitchen supervisor in restaurants, hotels, clubs, pubs and cafes all over the world. Learn to manage people, business operations and develop menus while refining knife skills and cookery techniques, and learn to prepare a variety of delicious food.

TAFE NSW's Diploma of Hospitality Management gives students the advanced skills and knowledge they need to succeed in a supervisory or management role in the hospitality industry.

This course combines practical skills with contextualized business knowledge so students can thrive in this fast-paced global industry.

Torrens University Australia's (TUA) Bachelor of Business in International Hotel and Resort Management provides the knowledge and skills necessary to manage a hotel, a resort or an accommodation-based business anywhere in the world. TUA's residential program provides experience in all aspects of day-to-day operations, including guest relations, housekeeping, food and beverage, and hotel management. This course is ideal for students with a passion for hotel management, hospitality and providing world-class experiences.

Learning Outcomes: • Gain experience in an immersive hotel-simulated campus. • Develop practical skills to fast track career. • Understand all aspects of hotel operations, including housekeeping, front office duties, and kitchen and bar operations. • Master hospitality economics and accounting.