Hilton Academy(VIC)

#Australia  #Western chef  #Food and beverage management  #Hotel Management

☰ Academy Introduction

The Academy embraces diversity, welcoming students from different cultures, backgrounds, and languages, enriching our collective experience. Experience world-class training, industry connections, and a vibrant culinary culture in Melbourne, one of Australia's most dynamic cities. We collaborate with employers to develop industry-focused curricula, ensuring graduates are employable and contribute to Australia's skilled workforce. Embark on a culinary journey with hands-on training and expertise, unleashing your restaurant industry potential in vibrant Melbourne. Start your culinary career with us today! Location: Melbourne.

☰ Geographical location

Melbourne, a city located at the southern tip of Australia's east coast, is the capital of the state of Victoria and boasts the second-largest metropolitan area in Australia (after Sydney). Situated on the coastal plains northeast of Port Phillip Bay, Melbourne is Australia's most important port city and manufacturing center. It is also a multicultural hub in Australia, with a large overseas immigrant population, and leads Australian and even global trends in fashion, art, music, television production, film, and dance.

Melbourne beautifully blends rich cultural history with contemporary trends. As night falls, Melbourne bursts into vibrant energy, with its thriving food scene and numerous events and exhibitions. Explore Melbourne's lively alleyways, trendy neighborhoods, and sophisticated culinary culture to experience its unique atmosphere.

Working hours:
1. No more than 48 hours per two weeks on teaching days.
2. There is no limit to the number of hours spent on non-teaching days holidays and school breaks (usually 2 weeks of break every 10 weeks).

Note: Tuition fees for the current year are subject to the school's announcement.

☰ Course Overview

This qualification reflects the role of commercial chefs who use extensive, sophisticated culinary skills and rich kitchen operational knowledge to prepare food and menu items. They exercise judgment and discretion, working independently under limited supervision, using plans, policies, and procedures to guide their work activities.

This certification provides a pathway to working as a commercial chef in establishments such as restaurants, hotels, nightclubs, bars, cafes, and coffee shops.

Students need to complete 200 hours of work to successfully finish this course.

☰ Course Time

Teaching method: Classroom teaching

Course duration: 52 weeks (including holidays)

Internship Training: 200 hours

☰ Fee Information

Tuition fee: AUD 13,500

☰ Admission requirements that students must meet

1. Age requirement
Students must be 18 years of age or older at the start of the course.

2. Academic requirements
Applicants must meet one of the following conditions:
● Successfully complete Australian Year 10 (or the international equivalent of Australian Year 10 high school curriculum) and obtain a passing grade.
● Successfully completed the Australian foundation course.
● Obtain the International Baccalaureate (IB) certificate.
● Successfully completed Australian AQF Level 3 qualification or higher.

3. English requirements
Applicants must provide one of the following English test scores (completed within 2 years prior to the application date):
● IELTS (Academic or General Training) overall score of 6.0 or equivalent.
● IELTS overall score of 5.5 or equivalent, and completion of a 10-week ELICOS course.
● IELTS overall score of 5.0 or equivalent, and completion of a 20-week ELICOS course.
● Pass the school's English proficiency test.
English requirements may be waived in the following cases:
● At least 5 years of English education in Australia, Canada, New Zealand, the United Kingdom, the United States, South Africa, or Ireland.
● Holders of British, American, Canadian, New Zealand or Irish passports.
● An AQF Level 4 or higher qualification in Australia, having completed at least 70% of the coursework within the past two years.
● Successfully completed high school graduation certificate in Australia within the past 2 years.
● Complete the CRICOS ELICOS course and reach an intermediate to advanced level of English.

4. Pre-enrollment training assessment
All international students will undergo a pre-enrollment training assessment to determine their suitability for the course and to evaluate their needs. The assessment aims to identify their training needs by inquiring about their educational background, course relevance, and relevant experience. Simultaneously, the pre-enrollment assessment will also identify any support needs and potential RPL (Research Performance Points) opportunities.
Through pre-enrollment training and assessment, participants will demonstrate that they possess the skills required to successfully complete the course.
The Academy will identify obstacles that students may encounter during the pre-enrollment training assessment process and provide the necessary support and appropriate adjustments.

5. Language, Literacy and Numeracy (LLN) Assessment
Students may need to complete an LLN assessment before the course begins—a diagnostic process used to determine whether potential students need support in language, literacy, and numeracy during their studies.

6. Hardware/Software Requirements
The Academy will provide computers/laptops for students to use during class time. However, students must ensure that they have access to the laptop or computer when completing assessment tasks, assignments, and self-study. The operating system must be Windows and Office applications (such as Microsoft Word) must be available.
Note: Some assessment tasks require access to computers and the internet, and students must have basic computer skills.

7. Kitchen tool kit
Applicants are required to use a kitchen tool kit, which includes a chef's uniform, safety shoes, various knives, and small equipment. Students can purchase these items themselves, or the college can provide them for an additional fee. Students need these to effectively receive training.

8. Physical requirements
Applicants must possess the manual dexterity required to perform the tasks assigned during training. As part of this course, learners will be required to handle complex foods – such as cooking various processed or raw meats, poultry, seafood, and dairy products – and students must be aware of any religious or dietary restrictions they may have before attending the course.
The Academy will identify any such obstacles in students during the pre-training review and provide the necessary support and reasonable adjustments where possible.

☰ Course Name

1. Required courses
Mentoring others' work skills; participating in safe work practices; implementing hygiene measures to ensure food safety; cleaning kitchen areas and equipment; receiving, storing, and maintaining inventory; using food preparation equipment; preparing dishes using basic cooking methods; preparing appetizers and salads; preparing broths, sauces, and soups; preparing vegetables, fruits, eggs, and pasta; preparing vegetarian and vegan dishes; preparing food to meet special dietary requirements; making cakes, pastries, and bread; preparing desserts; poultry dishes; meat dishes; seafood dishes; recipe planning and cost calculation; participating in safe food handling practices; becoming a qualified chef.

2. Elective courses
Prepare and make sandwiches; prepare and serve cheese; identify hazards, assess and control safety risks; produce meat sauce and aspic; prepare and serve buffet food.

☰ Career Development

Can work as a chef in restaurants, hotels, bars, cafes, and coffee shops.

● The school has many partner companies that can arrange internships. Since internships are still part of the learning process, there is no salary.
● During the on-campus internship, students can seek part-time work opportunities independently. The hourly wage is approximately AUD 25-28. The maximum working hours are 48 hours per fortnight on weekdays, and there is no limit to the number of hours on weekends and school holidays (usually two weeks of holidays every 10 weeks). The annual salary can reach AUD 33,000.
● After completing two years of study, students can obtain a one-and-a-half-year work visa, with an annual salary of approximately 70,000 to 80,000 Australian dollars for full-time employment.

☰ Course Overview

This qualification reflects the supervisory or team leader role of commercial chefs in the kitchen. They work independently or with limited guidance from others, and make their own judgments to solve unconventional problems.

This qualification provides a pathway to work in establishments such as restaurants, hotels, nightclubs, bars, cafes, and coffee shops, or to run a small business in these industries. Students are required to complete 200 hours of work placement to successfully complete this course.

☰ Course Time

Teaching method: Classroom teaching

Course duration: 26 weeks (after completing the prerequisite Level 3 certificate course and receiving credit exemptions, including holidays)

Internship Training: 200 hours

☰ Fee Information

Tuition fee: AUD 6,600

☰ Admission requirements that students must meet

1. Age requirement
Students must be 18 years of age or older at the start of the course.

2. Academic requirements
Applicants must meet one of the following conditions:
● Successfully complete Australian Year 11 (or the international equivalent of Australian Year 11 high school course) and obtain a passing grade.
● Successfully completed the Australian foundation course.
● Obtain the International Baccalaureate (IB) certificate.
● Successfully completed Australian AQF Level 3 qualification or higher.

3. English requirements
Applicants must provide one of the following English test scores (completed within 2 years prior to the application date):
● IELTS (Academic or General Training) overall score of 6.0 or equivalent.
● IELTS overall score 5.5 or equivalent and completion of the 10-week ELICOS course.
● IELTS overall score of 5.0 or equivalent, and completion of a 20-week ELICOS course.
● Pass the school's English proficiency test.
The English requirement may be waived in the following situations:
● At least 5 years of English education in Australia, Canada, New Zealand, the United Kingdom, the United States, South Africa, or Ireland.
● Holders of British, American, Canadian, New Zealand or Irish passports.
● An AQF Level 4 or higher qualification in Australia, having completed at least 70% of the coursework within the past two years.
● Successfully completed high school graduation certificate in Australia within the past 2 years.
● Complete the CRICOS ELICOS course and reach an intermediate to advanced level of English.

4. Pre-enrollment training assessment
All international students will undergo a pre-enrollment training assessment to determine their suitability for the course and to evaluate their needs. The assessment aims to identify their training needs by inquiring about their educational background, course relevance, and relevant experience. Simultaneously, the pre-enrollment assessment will also identify any support needs and potential RPL (Research Performance Points) opportunities.
Through pre-enrollment training and assessment, participants will demonstrate that they possess the skills required to successfully complete the course.
The Academy will identify obstacles that students may encounter during the pre-enrollment training assessment process and provide the necessary support and appropriate adjustments.

5. Language, Literacy and Numeracy (LLN) Assessment
Students may need to complete an LLN assessment before the course begins—a diagnostic process used to determine whether potential students need support in language, literacy, and numeracy during their studies.

6. Hardware/Software Requirements
The Academy will provide computers/laptops for students to use during class time. However, students must ensure that they have access to the laptop or computer when completing assessment tasks, assignments, and self-study. The operating system must be Windows and Office applications (such as Microsoft Word) must be available.
Note: Some assessment tasks require the use of a computer and the internet; students must have basic computer skills.

7. Kitchen tool kit
Applicants are required to use a kitchen tool kit, which includes a chef's uniform, safety shoes, various knives, and small equipment. Students can purchase these items themselves, or the college can provide them for an additional fee. Students need these to effectively receive training.

8. Physical requirements
Applicants must possess the manual dexterity required to perform the tasks assigned during training. As part of this course, learners will be required to handle complex foods – such as cooking various processed or raw meats, poultry, seafood, and dairy products – and students must be aware of any religious or dietary restrictions they may have before attending the course.
The Academy will identify any such obstacles in students during the pre-training review and provide the necessary support and reasonable adjustments where possible.

☰ Course Name

1. Required courses
Develop recipes to meet special dietary requirements; plan cooking operations; design and cost schedules; manage conflicts; manage finances within budget; develop and implement food safety plans; roster staff; lead and manage employees; monitor work operations; implement and supervise workplace health and safety practices; use food preparation equipment; produce cakes, pastries, and bread; prepare food to meet special dietary requirements; effectively serve as a chef; plan and cost recipes; prepare desserts; take hygiene measures to ensure food safety; participate in safe food handling practices; receive, store, and maintain inventory; prepare dishes using basic cooking methods; prepare appetizers and salads; prepare broths, sauces, and soups; prepare vegetables, fruits, eggs, and pasta; prepare vegetarian and vegan dishes; prepare poultry dishes; prepare meat dishes; prepare seafood dishes.

2. Elective courses
Prepare and serve buffet food; produce meat sauce and aspic; prepare and serve cheese; instruct others on work skills; prepare and present sandwiches; identify hazards, assess and control safety risks.

☰ Career Development

Working as a chef or department chef in the culinary field.

Students are still learning during their internships and therefore receive no salary.
● During the on-campus internship, students can seek part-time work opportunities independently. The hourly wage is approximately AUD 25-28. The maximum working hours are 48 hours per fortnight on weekdays, and there is no limit to the number of hours on weekends and school holidays (usually two weeks of holidays every 10 weeks). The annual salary can reach AUD 33,000.
● After completing two years of study, students can obtain a one-and-a-half-year work visa, with an annual salary of approximately 70,000 to 80,000 Australian dollars for full-time employment.

☰ Course Overview

This qualification reflects the role of highly skilled senior operators who utilize a wide range of hotel skills, combined with management skills and extensive industry knowledge, to coordinate hotel operations. They operate independently, are accountable to others, and make a range of operational business decisions.

This qualification provides a pathway to a department manager or small business manager position in any hospitality industry. Employers include a wide range of establishments such as restaurants, hotels, motels, food and beverage businesses, nightclubs, bars, cafes, and coffee shops. The qualification allows for a variety of skills and specializations in accommodation services, cooking, food and beverage, and games.

Students must complete 200 hours of work-based training (WBT) to successfully complete this course.

☰ Course Time

Teaching method: Classroom teaching

Course duration: 26 weeks (after completing the prerequisite courses for Level 3 and Level 4 certificates, with credit exemption)

Internship Training: 200 hours

☰ Fee Information

Tuition fee: AUD 6,500

☰ Admission requirements that students must meet

1. Age requirement
Students must be 18 years of age or older at the start of the course.

2. Academic requirements
Applicants must meet one of the following conditions:
● Successfully complete Australian Year 12 (or the international equivalent of Australian Year 12 high school course) and obtain a passing grade.
● Successfully completed the Australian foundation course.
● Obtain the International Baccalaureate (IB) certificate.
● Successfully completed Australian AQF Level 3 qualification or higher.

3. English requirements
Applicants must provide one of the following English test scores (completed within 2 years prior to the application date):
● IELTS (Academic or General Training) overall score of 6.0 or equivalent.
● IELTS overall score of 5.5 or equivalent, and completion of a 10-week ELICOS course.
● IELTS overall score of 5.0 or equivalent, and completion of a 20-week ELICOS course.
● Pass the school's English proficiency test.
English requirements may be waived in the following cases:
● At least 5 years of English education in Australia, Canada, New Zealand, the United Kingdom, the United States, South Africa, or Ireland.
● Holders of British, American, Canadian, New Zealand or Irish passports.
● An AQF Level 4 or higher qualification in Australia, having completed at least 70% of the coursework within the past two years.
● Successfully completed high school graduation certificate in Australia within the past 2 years.
● Complete the CRICOS ELICOS course and reach an intermediate to advanced level of English.

4. Pre-enrollment training assessment
All international students will undergo a pre-enrollment training assessment to determine their suitability for the course and to evaluate their needs. The assessment aims to identify their training needs by inquiring about their educational background, course relevance, and relevant experience. Simultaneously, the pre-enrollment assessment will also identify any support needs and potential RPL (Research Performance Points) opportunities.
Through pre-enrollment training assessment, participants will demonstrate that they possess the skills required to successfully complete the course.
The Academy will identify obstacles that students may encounter during the pre-enrollment training assessment process and provide the necessary support and appropriate adjustments.

5. Language, Literacy and Numeracy (LLN) Assessment
Students may need to complete an LLN assessment before the course begins—a diagnostic process used to determine whether potential students need support in language, literacy, and numeracy during their studies.

6. Hardware/Software Requirements
The Academy will provide computers/laptops for students to use during class time. However, students must ensure that they have access to the laptop or computer when completing assessment tasks, assignments, and self-study. The operating system must be Windows and Office applications (such as Microsoft Word) must be available.
Note: Some assessment tasks require the use of a computer and the internet; students must have basic computer skills.

7. Kitchen tool kit
Applicants are required to use a kitchen tool kit, which includes a chef's uniform, safety shoes, various knives, and small equipment. Students can purchase these items themselves, or the college can provide them for an additional fee. Students need these to effectively receive training.

8. Physical requirements
Applicants must possess the manual dexterity required to perform the tasks assigned during training. As part of this course, learners will be required to handle complex foods – such as cooking various processed or raw meats, poultry, seafood, and dairy products – and students must be aware of any religious or dietary restrictions they may have before attending the course.
The Academy will identify any such obstacles in students during the pre-training review and provide the necessary support and reasonable adjustments where possible.

☰ Course Name

1. Required courses
Managing conflicts; managing finances within budget; rostering staff; leading and managing employees; monitoring work operations; implementing and supervising work health and safety practices; enhancing customer service experience; developing and managing high-quality customer service practices; preparing and monitoring budgets; identifying and managing legal risks and complying with the law; establishing and developing business relationships.

2. Elective courses
Taking hygiene measures to ensure food safety; participating in safe work practices; using food processing equipment; preparing dishes using basic cooking methods; participating in safe food handling; preparing appetizers and salads; preparing broths, sauces, and soups; preparing vegetables, fruits, eggs, and pasta; preparing vegetarian and vegan dishes; producing cakes, pastries, and bread; making desserts; preparing food to meet special dietary requirements; effectively serving as a chef; preparing poultry dishes; preparing meat dishes; planning and cost-effective recipes; preparing seafood dishes.

☰ Career Development

In the hotel and service industry, one can work as a manager, owner, or chef in a small restaurant or cafe, or as an executive chef, manager, general manager, or food and beverage manager in a large hotel or resort.

● The school has many partner companies that can arrange internships. Since internships are still part of the learning process, there is no salary.
● During the on-campus internship, students can seek part-time work opportunities independently. The hourly wage is approximately AUD 25-28. The maximum working hours are 48 hours per fortnight on weekdays, and there is no limit to the number of hours on weekends and school holidays (usually two weeks of holidays every 10 weeks). The annual salary can reach AUD 33,000.
● After completing two years of study, students can obtain a one-and-a-half-year work visa, with an annual salary of approximately 70,000 to 80,000 Australian dollars for full-time employment.

☰ Course Overview

This qualification reflects the role of highly skilled senior executives who utilize a broad range of hotel skills, combined with professional management skills and extensive industry knowledge, to coordinate hotel operations. They have significant autonomy and are responsible for making strategic business management decisions.

This qualification provides a pathway to work in any hospitality sector and with a variety of employers including restaurants, hotels, motels, catering businesses, pubs, cafes and coffee shops. The qualification allows for multi-skilling and the acquisition of targeted skills in accommodation services, cooking, food and drink and games.

Students need to complete 200 hours of work-based training to successfully complete this course.

☰ Course Time

Teaching method: Classroom teaching

Course duration: 26 weeks (after completing the prerequisite courses for Level 3 Certificate, Level 4 Certificate, and Hotel Management Diploma, with credit exemptions)

Internship Training: 200 hours

☰ Fee Information

Tuition fee: AUD 6,250

☰ Admission requirements that students must meet

1. Age requirement
Students must be 18 years of age or older at the start of the course.

2. Academic requirements
Applicants must meet one of the following conditions:
● Successfully complete Australian Year 12 (or the international equivalent of Australian Year 12 high school course) and obtain a passing grade.
● Successfully completed the Australian foundation course.
● Obtain the International Baccalaureate (IB) certificate.
● Successfully completed Australian AQF Level 3 qualification or higher.

3. English requirements
Applicants must provide one of the following English test scores (which must have been completed within 2 years prior to the application date):
● IELTS (Academic or General Training) overall score of 6.0 or equivalent.
● IELTS overall score of 5.5 or equivalent, and completion of a 10-week ELICOS course.
● IELTS overall score of 5.0 or equivalent, and completion of a 20-week ELICOS course.
● Pass the school's English proficiency test.
English requirements may be waived in the following cases:
● At least 5 years of English education in Australia, Canada, New Zealand, the United Kingdom, the United States, South Africa, or Ireland.
● Holders of British, American, Canadian, New Zealand or Irish passports.
● An AQF Level 4 or higher qualification obtained in Australia within the past two years, representing at least 70% of the coursework completed.
● Successfully completed high school graduation certificate in Australia within the past 2 years.
● Complete the CRICOS ELICOS course and reach an intermediate to advanced level of English.

4. Pre-enrollment training assessment
All international students will undergo a pre-enrollment training assessment to determine their suitability for the course and to evaluate their needs. The assessment aims to identify their training needs by inquiring about their educational background, course relevance, and relevant experience. Simultaneously, the pre-enrollment assessment will also identify any support needs and potential RPL (Research Performance Points) opportunities.
Through pre-enrollment training assessment, participants will demonstrate that they possess the skills required to successfully complete the course.
The Academy will identify obstacles that students may encounter during the pre-enrollment training assessment process and provide the necessary support and appropriate adjustments.

5. Language, Literacy and Numeracy (LLN) Assessment
Students may need to complete an LLN assessment before the course begins—a diagnostic process used to determine whether potential students need support in language, literacy, and numeracy during their studies.

6. Hardware/Software Requirements
The Academy will provide computers/laptops for students to use during class time. However, students must ensure that they have access to the laptop or computer when completing assessment tasks, assignments, and self-study. The operating system must be Windows and Office applications (such as Microsoft Word) must be available.
Note: Some assessment tasks require the use of a computer and the internet; students must have basic computer skills.

7. Kitchen tool kit
Applicants are required to use a kitchen tool kit, which includes a chef's uniform, safety shoes, various knives, and small equipment. Students can purchase these items themselves, or the college can provide them for an additional fee. Students need these to effectively receive training.

8. Physical requirements
Applicants must possess the manual dexterity required to perform the tasks assigned during training. As part of this course, learners will be required to handle complex foods – such as cooking various processed or raw meats, poultry, seafood, and dairy products – and students must be aware of any religious or dietary restrictions they may have before attending the course.
The Academy will identify any such obstacles in students during the pre-training review and provide the necessary support and reasonable adjustments where possible.

☰ Course Name

1. Required courses
Manage finances within budget; lead and manage staff; monitor operations; develop and manage high-quality customer service practices; prepare and oversee budgets; identify and manage legal risks and comply with the law; build and develop business relationships; develop and implement business plans; manage organizational finances; develop and implement marketing strategies; establish and maintain a workplace health and safety system; manage physical assets; recruit, select, and mentor staff; monitor staff performance.

2. Elective courses
Participate in safe work practices; implement hygiene measures to ensure food safety; plan cooking operations; use food processing equipment; prepare dishes using basic cooking methods; prepare appetizers and salads; prepare broths, sauces, and soups; prepare vegetables, fruits, eggs, and pasta; prepare vegetarian and vegan dishes; produce cakes, pastries, and bread; prepare poultry dishes; prepare meat dishes; prepare seafood dishes; participate in safe food handling practices; menu design and cost control; prepare and present sandwiches; prepare food to meet special dietary requirements; prepare and serve buffet food; prepare desserts.

☰ Career Development

Senior manager in a large organization or owner/manager of a small business in any area of the hotel industry. Examples include: regional manager or operations manager in the hotel industry, coffee shop owner or manager, executive chef, sous executive chef, food and beverage manager, and head chef.

● The school has many partner companies that can arrange internships. Since internships are still part of the learning process, there is no salary.
● During the on-campus internship, students can seek part-time work opportunities independently. The hourly wage is approximately AUD 25-28. The maximum working hours are 48 hours per fortnight on weekdays, and there is no limit to the number of hours on weekends and school holidays (usually two weeks of holidays every 10 weeks). The annual salary can reach AUD 33,000.
● After completing two years of study, students can obtain a one-and-a-half-year work visa, with an annual salary of approximately 70,000 to 80,000 Australian dollars for full-time employment.