Sharpen your natural talents to handle anything thrown at you—sometimes literally—in the fast-paced and fun career of Food and Beverage Management. You’ll be prepared for a successful career as a restaurant manager, food service supervisor, catering manager, or any other role in the hospitality industry.

The programme aims to give the students the basic skills and abilities to operate and manage a Small Hotel, a Restaurant, a Bar, the Rooms Division and the Food & Beverage departments of a large hotel or resort.

The Bar and Beverage Management Certificate of Achievement offers a comprehensive curriculum designed to provide students with a thorough understanding of the management and service aspects of both alcoholic and non-alcoholic beverages. With a focus on wine, beer, and spirits, the program equips students with the knowledge and skills necessary to develop and maintain profitable beverage programs in various hospitality settings.

This Level 1 Food Safety and Hygiene e-learning course is designed to introduce the basic principles of food safety and hygiene to anyone who is a beginner in an environment where food may be prepared or stored.

This unit covers the full requirements to be a Food Safety Supervisor in the Retail industry. This course takes an in-depth look at what is essential to implement safe food handling and storage practices and a food safety program within a retail food environment.

This new course is designed for anyone who wishes to acquire a professional wine career in the hospitality industry, specifically as a Sommelier, caviste, food and beverage managers, wine bar owner/manager, or Restaurant Manager. We designed it to make the course more hands-on and practice-orientated and introduced a module on the major wine regions and their wines.

The program focuses on principles and practices related to the administration of food service systems in institutional settings. It is designed to help students acquire the knowledge, skills, and abilities needed to prepare for successful entry-level employment in the field of commercial foodservice.

Learn the skills you need to gain employment in food production or a kitchen with Melbourne Polytechnic's Certificate I in Food Processing.

This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. Graduates will have the ability to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, and schools.

This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare Asian food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. This qualification provides a pathway to work as a cook in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs and cafés.

In the commercial cookery course, students will learn the skills to manage the kitchen team, manage operational issues, organise the kitchen work, plan food production in the kitchen and learn the legal compliance issue. Students will also learn to plan and create their own Food menu.This qualification reflects the role of commercial cooks who have supervisory or team leading role in the kitchen.

The Culinary Arts Management Operations College Credit Certificate is designed to prepare students with an in-depth study of food production, and a practical foundation in international cuisine to succeed in the culinary industry.

The Culinary Arts Certificate of Achievement prepares men and women for entry-level positions in the foodservice and hospitality industries. It consists of 20 units of intensive culinary training. This program prepares students for the National Restaurant Association's ServSafe Exam for food service managers.

This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. Completion of this qualification contributes to recognition as a trade cook.

RGIT Australia’s Certificate IV in Commercial Cookery (SIT40516) course will provide students with opportunity to learn all facets of working in a professional kitchen including selection, preparation and cooking of different foods and techniques. Subjects covered include workplace hygiene procedures, and receiving and storing supplies as well as learning about quality control, stock control, catering revenue and costs, bulk cooking food safety, finance, and human resources.