[호주요리/호주미용/호주치기공]호주 맬번 Academia college

[호주요리/호주미용/호주치기공]호주 맬번 Academia college

 

[호주요리/호주미용/호주치기공]호주 맬번 Academia college

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호주 맬번 Academia college 요리학교 정보

조회 : 1 2008/11/20 18:06:43

 호주 맬번 Academia college 요리학교 정보

 

안녕하세여 호주 도우미 입니다.

 

10년이상의 경력을 가진 스텝으로만 구성된 멜번의 명문학교 Academia college 요리과정 정보입니다.

    학교안내

 

      나라별 분포도

 

 

Certificate III in Hospitality ( Commercial Cookery ) THH31502

Our Cooking School's high quality cook education delivered in a flexible learning timetable of off-the-job and on-the-job training is the result of Academia International’s approach to learning. Academia International offers a demonstration kitchen, theory classrooms and our off campus commercial kitchen facility within the Swanston Kitchen at the luxurious 5-star Langham Hotel Melbourne situated at a short walk from the School.

(Academia college는 높은 질의 교육을 위한 프로그램으로 형성되어 있으며, 가장 큰 장점으로는 멜번의 특급호텔 Langham

주방 시설을 직접 실습해 보실 수있는 프로그램으로 구성되어 있습니다.) 

 

The Certificate III in Hospitality ( Commercial Cookery ) THH31502 reflects the role of a qualified Cook. This Certificate represents a qualification of the skilled operator who applies a broad range of competencies within a more varied work context, providing technical advice and supporting a team including team leadership responsibilities.

(Certificate III 과정은 수료후에 학생들이 현장에서 쉐프로 일할 수 있는 프로그램으로 구성되어 있습니다.)

 

The Cook Course includes all core units from Certificate I and II in Hospitality ( Kitchen Operations ).

코스기간 : 총 1년

 

Course Units:

THHADCC05B           Handle and serve cheese
THHBCAT01B           Prepare foods according to dietary and cultural needs
THHBCAT03B           Transport and store food in a safe and hygienic manner
THHBCC00B             Prepare sandwiches
THHBCC01B             Use basic methods of cookery
THHBCC02B             Prepare appetisers and salads
THHBCC03B             Prepare stocks and sauces and soups
THHBCC04B             Prepare vegetables, eggs and farinaceous dishes
THHBCC05B             Prepare and cook poultry and game
THHBCC06B             Prepare and cook seafood
THHBCC07B             Select, prepare and cook meat
THHBCC08B             Prepare hot and cold desserts
THHBCC09B             Prepare pastry, cakes and yeast goods
THHBCC10B             Plan and prepare food for buffets
THHBCC11B             Implement food safety procedures
THHBCC13               Plan and control menu-based catering
THHBKA01B             Organise and prepare food
THHBKA02B             Present food
THHBKA03B             Receive and store kitchen supplies
THHBKA04B             Clean and maintain kitchen premises
THHCCH01A             Prepare, cook and serve food (holistic unit)
THHCCH02A             Prepare, cook and serve food for menus (Holistic Unit)
THHCOR01B             Work with colleagues and customers
THHCOR02B             Work in a socially diverse environment
THHCOR03B             Follow health, safety and security procedures
THHGCS02B             Promote products and services to customers
THHGCS03B             Deal with conflict situations
THHGGA01B             Communicate on the telephone
THHGHS01B             Follow workplace hygiene procedures
THHGTR01B             Coach others in job skills
THHHCO01B             Develop and update hospitality industry knowledge

Certificate IV in Hospitality ( Commercial Cookery ) THH41302

Our cooking school's Chef training programme is delivered over a 74 week period. The students spend 1 day in off-the-job classes with 2 days in a kitchen environment ( demonstration and commercial kitchens ) with an average schedule of 21 hours per week.

(Certificate IV과정은 총 74주의 코스로써 학생들이 주에 21시간 실습하실 수 있도록 권장해드립니다.)

 

The Chef Course includes all units of competency from the Certificate III in Hospitality Commercial Cookery.

 

코스기간 : 총 1년 6개월

 

Course Units:

THHADCC05B     Handle and serve cheese
THHBCAT01B     Prepare foods according to dietary and cultural needs
THHBCAT03B     Transport and store food in a safe and hygienic manner
THHBCC00B       Prepare sandwiches
THHBCC01B       Use basic methods of cookery
THHBCC02B       Prepare appetisers and salads
THHBCC03B       Prepare stocks and sauces and soups
THHBCC04B       Prepare vegetables, eggs and farinaceous dishes
THHBCC05B       Prepare and cook poultry and game
THHBCC06B       Prepare and cook seafood
THHBCC07B       Select, prepare and cook meat
THHBCC08B       Prepare hot and cold desserts
THHBCC09B       Prepare pastry, cakes and yeast goods
THHBCC10B       Plan and prepare food for buffets
THHBCC11B       Implement food safety procedures
THHBCC13         Plan and control menu-based catering
THHBFB09B       Provide responsible service alcohol
THHBKA01B       Organise and prepare food
THHBKA02B       Present food
THHBKA03B       Receive and store kitchen supplies
THHBKA04B       Clean and maintain kitchen premises
THHCCH01A       Prepare, cook and serve food ( holistic unit )
THHCCH02A       Prepare, cook and serve food for menus (Holistic Unit)
THHCOR01B       Work with colleagues and customers
THHCOR02B       Work in a socially diverse environment
THHCOR03B       Follow health, safety and security procedures
THHGCS02B       Promote products and services to customers
THHGCS03B       Deal with conflict situations
THHGFA06A       Interpret Financial Information
THHGGA01B       Communicate on the telephone
THHGGA07B       Control and Order Stock
THHGHS01B       Follow workplace hygiene procedures
THHGLE01B       Monitor Work Operations
THHGLE02B       Implement Workplace Health, Safety & Security Procedures
THHGLE07B       Recruit and select staff
THHGLE08B       Lead and Manage People
THHGTR01B       Coach others in job skills
THHHCO01B       Develop and update hospitality industry knowledge
THHS2CC1B       Monitor Catering Revenue & Costs
THHS2CC2B       Establish and Maintain Quality Control
THHS2CC3B       Develop a Food Safety Program
THHSCAT04B     Design menus to meet market needs

Diploma of Hospitality Management (Major in Commercial Cookery)

 

The Diploma of Hospitality Management is your stepping stone to that prestigious management position.
With a Diploma of Hospitality Management you will have the skills and knowledge to undertake the challenges of today and the information to meet the changing roles of tomorrow's management team.
Your Diploma of Hospitality Management is necessary for successful Front Line Management.
On the completion of the course you will be able to organise and roster staff, control and manage budgets, manage work sites and deliver exceptional customer service along with many other management skills that are required by the hospitality industry today.

Pre-requisite completion of the Certificate IV in Hospitality (Commercial Cookery) THH41302 before commencing this 'steam' of study.

 

Course Units
THHGCS08B Establish and conduct business relationships
THHGGA06B Receive and store stock
THHGLE03B Develop and implement operational plans
THHGLE05B Roster staff
THHGLE09B Manage workplace diversity
THHGLE13B Manage finances within a budget
THHGLE14B Prepare and monitor budgets
THHGLE20B Develop and maintain the legal knowledge required for business compliance
TTHGLE04B Establish and maintain a safe and secure workplace
TTHGLE11B Manage quality customer service

 

 

 

Diploma of Hospitality Management는 총 2년과정

입학하시려면 IELTS 5.5이상

 

시작일을 우선 알려드릴께요~

28 Jan 2008
3 Mar 2008
21 Apr 2008
14 July 2008
18 Aug 2008
6 Oct 2008

 

 

아카데미아는 멜번현지의 5스타 호텔인 랭함(구 쉐라톤)호텔과 제휴를 맺어

랭함호텔에서 요리학과 및 제과제빵학과의 학생들이 80시간 무급 실습을 할수있게 제공해줍니다.

캠퍼스내에는 8개의 실습주방이 있습니다.

주 3일 수업으로 1년간 동일한 시간표를 제공받아 나머지 시간을 효율적으로 쓸수 있습니다.

 

Hospitality Faculty Courses:       

Download this fee schedule	Refer to Intake Dates for the latest commencement dates
Qualifications ( CRICOS # )	Program Outcome	Duration	Total Fee
Certificate III in Hospitality ( Commercial Cookery ) THH31502 CRICOS Code 054146B	Includes Cert II in Hospitality (kitchen operations) Trade qualification for a Qualified Cook	49 Weeks	AU$10,360.00*
Certificate III in Hospitality ( Patisserie ) THH31602 CRICOS Code 054305C	Includes Cert II in Hospitality (kitchen operations). Trade qualification for a Pastry Cook.	48 Weeks	AU$10,360.00*
Certificate IV in Hospitality ( Commercial Cookery ) THH41302 CRICOS Code 054147A	Includes Cert III in Commercial Cookery. Trade qualification for a qualified chef	70 Weeks	AU$15,960.00
Certificate IV in Hospitality ( Patisserie ) THH41402 CRICOS Code 054232D	Includes Cert III in Patisserie. Trade qualification for a Patissier / Chef de partie	70 Weeks	AU$15,960.00
Diploma of Hospitality Management THH51202 ( Major in Commercial Cookery ) CRICOS Code 054148M	Major in Commercial Cookery, includes Certificate IV in Commercial Cookery with management and business skills taught for Manager, Chef and Sous Chef	96 Weeks	AU$19,320.00
Diploma of Hospitality Management THH51202 ( Major in Patisserie ) CRICOS Code 054148M	Major in Patisserie, includes Certificate IV in Patisserie with management and business skills taught for Manager, Chef and Sous Chef	96 Weeks	AU$19,320.00
*In addition to the tuition fee above a Student Kit Equipment fee of $575 is required to fund the text literature and trade tools required for undertaking studies at Academia International.

 

 

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