La ristorazione è uno dei settori più in voga in Australia e soprattutto nello stato del Victoria, dove sono impiegate più di 120 mila persone. Per questo la figura di chef è una delle più ricercate in Australia, tanto che compare anche nella Combined List of Eligible Skilled Occupations – MLTSSL tra le professioni sponsorizzabili.
Questo vuol dire che chi ha un buon livello d’inglese, tanti anni di esperienza dimostrabili e un diploma alberghiero può aspirare ad uno skilled visa. In alternativa un diploma in hospitality (con specializzazione in Commercial Cookery) è un buon punto di partenza per lavorare nel settore e come chef.
Una volta terminato questo corso per chef è possibile richiedere un Postgraduate visa (subclass 485) che permette di restare in Australia per altri 18 mesi con un permesso di lavoro full time per lavorare nel settore e maturare esperienza dopo gli studi. Per diventare Chef e per usufruire del Postgraduate Visa una volta terminati gli studi è necessario frequentare tutti i corsi di Commercial Cookery e di Hospitality. Per diventare Restaurant Manager è sufficiente frequentare il Diploma di Hospitality.
Corsi & materie
Certificate III in Commercial Cookery
- Participate in environmentally sustainable work practices
- Work effectively with others
- Create and Use Spreadsheets
- Use food preparation equipment
- Prepare dishes using basic methods of cookery
- Prepare appetisers and salads
- Prepare stocks, sauces and soups
- Prepare vegetable, fruit, egg and farinaceous dishes
- Prepare poultry dishes
- Prepare seafood dishes
- Prepare meat dishes
- Handle and serve cheese
- Prepare food to meet special dietary requirements
- Produce cakes, pastries and breads
- Work effectively as a cook
- Clean kitchen premises and equipment
- Plan and cost basic menus
- Produce desserts
- Use hygienic practices for food safety
- Participate in safe food handling practices
- Coach others in job skills
- Receive and store Stock
- Maintain the quality of perishable items
- Participate in safe work practices
- Identify hazards, assess and control safety risks
Certificate IV in Commercial Cookery
- Manage diversity in the workplace
- Provide service to customers
- Implement and monitor environmentally sustainable work practices
- Identify hazards, assess and control safety risks
- Create and Use Spreadsheets
- Use food preparation equipment
- Prepare dishes using basic methods of cookery
- Prepare appetizers and salads
- Prepare stocks, sauces, and soups
- Prepare vegetable, fruit, egg and farinaceous dishes
- Prepare poultry dishes
- Prepare seafood dishes
- Prepare meat dishes
- Prepare food to meet special dietary requirements
- Produce cakes, pastries, and bread
- Handle and serve cheese
- Work effectively as a cook
- Plan and cost basic menus
- Develop menus for special dietary requirements
- Coordinate cooking operations
- Produce desserts
- Manage conflict
- Interpret financial information
- Manage finances within a budget
- Use hygienic practices for food safety
- Participate in safe food handling practices
- Profile the Market
- Coach others in job skills
- Roster staff
- Lead and manage people
- Maintain the quality of perishable items
- Monitor work operations
- Implement and monitor work health and safety practices
Diploma in Hospitality Management
- Manage diversity in the workplace
- Manage operational plan
- Coordinate Cooking Operations
- Enhance Customer Service Experiences
- Develop and manage quality customer service practices
- Manage conflict
- Manage finances within a budget
- Interpret Financial Information
- Prepare and monitor budgets
- Participate in safe food handling practices
- Use hygienic practices for food safety
- Research and comply with regulatory requirements
- Roster staff
- Lead and manage people
- Recruit, select and induct staff
- Monitor staff performance
- Monitor work operations
- Establish and conduct business relationships
- Implement and monitor work health and safety practices
Advanced Diploma of Hospitality Management
- Manage diversity in the workplace
- Manage finances
- Manage operational plan
- Develop and implement a business plan
- Manage risk
- Coordinate cooking operations
- Enhance Customer Service Experiences
- Develop and manage quality customer service practices
- Manage conflict
- Interpret financial information
- Manage finances within a budget
- Prepare and monitor budgets
- Manage physical assets
- Use hygienic practices for food safety
- Research and comply with regulatory requirements
- Roster staff
- Lead and manage people
- Recruit, select and induct staff
- Monitor staff performance
- Monitor work operations
- Establish and conduct business relationships
- Develop and implement marketing strategies
- Establish and maintain a work health and safety system
Caratteristiche
- Certificate III – 52 weeks – da $8000
- Certificate IV – 48 weeks – da $6000
- Diploma – 24 weeks – da $4000
- Advanced Diploma – 24 weeks – da $6000
- Promo pacchetto Certificate III + IV + Diploma da $16,000
- Durata del visto: fino a 36 mesi
- Frequenza: 2 giorni a settimana
- Modalità: lezioni teoriche nel city campus e lezioni pratiche nei laboratori
- Pagamento: rate trimestrali
- Ammissioni: ogni mese
- Location: Melbourne, Brisbane, Gold Coast. Disponibile anche a Sydney ad un prezzo superiore.
Requisiti
- Livello d’inglese: Upper Intermediate
- Diploma di scuola media o superiore
Sbocchi professionali in Australia
- Chef
- Bar Manager
- Restaurant Manager
Salario
- Media paga oraria: $25
- Media compenso annuale: $64,000
Il prezzo è soggetto a variazioni in base a: periodo di iscrizione, durata del corso, durata delle vacanze, città selezionata, scuola, costo dell’iscrizione e materiale scolastico.
VIT