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2024
RTO ID 41178 | CRICOS Provider NO 03459G

V2 - 20 DEC 2023

www.TheCulinaryAcademy.edu.au

WELCOME
Welcome to the exciting world of hospitality!
Our trainers are passionate about cooking and the Hospitality Industry, and incredibly motivated by theopportunity to train a new generation of hospitality professionals.
We’ve designed our Certificate and Diploma programs to provide a pathway to the many career opportunities
that our industry can offer, and not just from a theoretical standpoint.
The Culinary Academy graduates are work-ready and set up to make their mark from the day they graduate.
This is a wonderful industry to work in. It’s an industry for the passionate, the creative and for those who are
driven to achieve.
We look forward to starting the journey with you.

QLD

NoosaBrisbane

Australia’s home of hospitality

NOOSA HEADS

Noosa is surrounded by stunning beaches, lakes,
national parks and the lush rainforests of thehinterland. If you are looking for adventure, there’s
plenty to do.
Learn to surf or try stand-up paddle boarding;sail the beautiful waters of Laguna Bay; kayak in
the Noosa Everglades; join a sunset cruise or go
swimming with humpback whales.

For those wanting a more relaxed experience,
Noosa is home to superb day spas, world-classgolf courses, stylish shopping and delicious cuisine.
A tourism gateway to attractions such as Fraser
Island and the Great Barrier Reef, Noosa showcases
the very best of the Australian lifestyle - with avariety of nightlife surrounding upscale Hastings
Street, golden sandy beaches, crystal clear water,
stunning National Parks and year-round warmweather.

60,0002,000,000

60

Noosa total
population

Visitors
per year

Distinctecosystems

4,00025°

Hectares ofnational park

Warm annual
temperatureTh e Cu linary Academy 28-30 Sunshine Beach Rd, Noosa Heads QLD 4567

Home to some of Australia’s leading restaurants,
Noosa takes food seriously.
With access to premium fresh seafood, a‘paddock to plate’ culture driven by the unspoilt
Hinterland farmlands and a booming tourist
industry that expects only the best, the local
hospitality scene has for decades proven anirresistible drawcard for industry professionals
from around the world.

Whether you’re looking for the culinary art of aMichelin-starred master, or the innovation andstyle of the leading new kids on the block, you
can find it all in Noosa.
For students of cookery, there’s nowhere betterto be inspired and to learn than The Culinary
Academy. We train you to take your place
among the best.

5 Star premises

500+ hours

200+

Purpose built training kitchen
and restaurant with top of therange equipment.

Over 500 hours of handson practice in our real world
restaurant ‘Culinary Noosa.’

Restaurants & hospitalityvenues in Noosa for job
opportunities.

Duration

Structure

52 weeks• Study units: 25• Tuition: 47 weeks• Holidays: 5 weeks

SIT30821 / CRICOS 111266F

Certificate III
in Commercial
CookeryCampus
The Culinary Academy Noosa Campus

2024-26 Intake Dates
2024: 15 Jan, 13 May, 9 Sep
2025: 13 Jan, 13 May, 8 Sep
2026: 12 Jan

Tuition Fee
11,750$- Includes Admissions Fee of $250 &Industry Pack of $1,500**Industry pack be paid prior to course commencement.

Learning Outcomes
Learn the skills and knowledge to become acommercial cook.
Use initiative and judgement to use plans,
policies and procedures to guide work
activities.

Career Pathways
Restaurant cook

Pub cook

Hotel cook

Cafe cook

Club cook

Caterer

The Certificate III in Commercial Cookery
has been designed to respond to the skills
needed for entry into the booming hospitality
and cookery industry. This qualificationreflects the role of cooks who use a wide
range of skills and sound knowledge ofkitchen operations to prepare food andmenu items.
Using discretion and judgement, Culinary
Academy students are taught to work withindependence and under limited supervisionusing plans, policies and procedures to guide
work activities.

Achieving this qualification will contribute torecognition as a trade cook and will provide
a pathway to work as a cook in organisations
such as restaurants, hotels, clubs and cafes.
Working closely with industry leaders, Culinary
Academy students are provided real-world
experience through the operation of Culinary
Noosa, our open-to-the-public training
restaurant.

Entry requirements
Year 12 (High School Certificate) or equivalent,
Upper-intermediate level of English or IELTS 5.5
with no less than 5.0 in any band.
Must have access to a laptop or tablet for homeand classroom use.
Must have access to a stable internet
connection, Word, Excel and pdf reader.

SAMPLE Timetable*MONTUE

WEDorWED

THU

FRI

9:00am - 4:30pm
On-campus training & Self-study*Students will be required throughout their course to attend dinner shifts
on some Mondays.

Study Units

Note: Units marked with an *asterisk include one or more prerequisite units of competency.

20 CORE UNITSSITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031* Prepare vegetarian and vegan dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
SITHCCC043* Work effectively as a cook
SITHKOP009* Clean kitchen premises and equipment
SITHKOP010
Plan and cost recipes

SITHPAT016*
SITXFSA005
SITXFSA006
SITXHRM007
SITXINV006*
SITXWHS005

Produce desserts
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Receive, store and maintain stock
Participate in safe work practices

5 ELECTIVE UNITSSITXCCS014
Provide service to customers
SITHCCC040* Prepare and serve cheese
SITHCCC039* Produce pates and terrines
SITHPAT014*
Produce yeast-based bakery products
SITHCCC025* Prepare and present sandwiches

DurationStructure52 weeks• Study units: 33• Tuition: 47 weeks• Holidays: 5 weeks

SIT40521 / CRICOS 111267ECertificate IVin Kitchen
ManagementCampus
The Culinary Academy Noosa Campus

2024-26 Intake Dates
2024: 15 Jan, 13 May, 9 Sep
2025: 13 Jan, 13 May, 8 Sep
2026: 12 Jan

Certificate III in Commercial Cookery is a prerequisite course for Certificate IV in Kitchen Management

Tuition Fee
16,250 - Includes Certificate 3, Certificate 4 and$

Admissions Fee of $250 & Industry Packof $1,500**Industry pack be paid prior to course commencement.

Learning Outcomes
Learn the skills and knowledge to supervise orlead a team in the kitchen.

This qualification reflects the role of chefs and cooks who have a supervisory or team leadingrole in the kitchen. The Culinary Academy students are taught to operate independently or withlimited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in supervisory positions in a range of hospitality
related organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops. Many
students select this qualification with a view to opening their own hospitality related business.

Work in restaurants, hotels, clubs and pubs or
run a small business in these sectors.

Career Pathways
Restaurant kitchenmanagerCafé manager
Small business commercial cookery
manager

Pub kitchen Manager

Entry requirements
Year 12 (High School Certificate) or equivalent,
Upper-intermediate level of English or IELTS 5.5
with no less than 5.0 in any band.
Must have access to a laptop or tablet for homeand classroom use.
Must have access to a stable internet
connection, Word, Excel and pdf reader.

SAMPLE Timetable*MONTUE

WEDorWEDTHU

FRI

9:00am - 4:30pm
On-campus training & Self-study*Students will be required throughout their course to attend dinner shifts
on some Mondays.

Study Units

Note: Units marked with an *asterisk include one or more prerequisite units of competency.

27 CORE UNITSSITHCCC023*
SITHCCC027*
SITHCCC028*
SITHCCC029*
SITHCCC030*
SITHCCC031*
SITHCCC035*
SITHCCC036*
SITHCCC037*
SITHCCC041*
SITHCCC042*
SITHCCC043*
SITHKOP010
SITHKOP012*
SITHKOP013*
SITHKOP015*
SITHPAT016*
SITXCOM010

Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare vegetarian and vegan dishes
Prepare poultry dishes
Prepare meat dishes
Prepare seafood dishes
Produce cakes, pastries and breads
Prepare food to meet special dietary requirements
Work effectively as a cook
Plan and cost recipes
Develop recipes for special dietary requirements
Plan cooking operations
Design and cost menus
Produce desserts
Manage conflict

SITXFIN009
SITXFSA005
SITXFSA006
SITXFSA008*
SITXHRM008
SITXHRM009
SITXINV006*
SITXMGT004
SITXWHS007

Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Develop and implement a food safety program
Roster staff
Lead and manage people
Receive, store and maintain stock
Monitor work operations
Implement and monitor work health and safety practices

6 ELECTIVE UNITSSITHCCC040* Prepare and serve cheese
SITHCCC039* Produce pates and terrines
SITHKOP014
Plan catering for events or functions
SITHPAT014*
Produce yeast-based bakery products
SITXCCS014
Provide service to customers
SITHCCC025* Prepare and present sandwiches

DurationStructure52 weeks• Study units: 28• Tuition: 47 weeks• Holidays: 5 weeks

Campus

SIT50422 / CRICOS 111268D

Diploma ofH os p i ta l i t yManagement

UNIT PATHWAYs
Food & Beverage

The Culinary Academy
Noosa Campus

Patisserie

2024 Intake Dates
2024: 15 Jan, 13 May, 9 Sep
2025: 13 Jan, 13 May, 8 Sep
2026: 12 Jan

Tuition Fee
8,900

$

- Includes Admissions Fee of $250 &Industry Pack of $650**Industry pack be paid prior to course commencement.

This qualification reflects the role of highly
skilled senior operators who use a broad
range of hospitality skills combined withmanagerial skills and sound knowledge ofindustry to coordinate hospitality operations.
Culinary Academy students are taught tooperate independently, have responsibility
for others and make a range of operational
business decisions.
This qualification provides a pathway to

Learning Outcomes
Learn multiskilling and acquire targetedskills in cookery and food and beverage.

work in any hospitality industry sector as adepartmental or business manager.
The diversity of employers includes
restaurants, hotels, motels, catering
operations, clubs, pubs, cafés, and coffee
shops. This qualification allows for multiskillingand for acquiring targeted skills in cookery
and food and beverage.

Career Pathways
Restaurant manager

Club manager

Catering operations
manager

Pub manager
Café manager

Entry requirements
Year 12 (High School Certificate) or equivalent,
Upper-intermediate level of English or IELTS 5.5
with no less than 5.0 in any band.
Must have access to a laptop or tablet for homeand classroom use.
Must have access to a stable internetconnection, Word, Excel and pdf reader.

SAMPLE Timetable*MONTUE

WEDorWEDTHU

FRI

9:00am - 4:30pm
On-campus training & Self-study*Students will be required throughout their course to attend dinner shifts
on some Mondays.

Study Units

Note: Units marked with an *asterisk include one or more prerequisite units of competency.

11 CORE UNITSSITXCCS015
Enhance customer service experiences
SITXCCS016
Develop and manage quality customer service practices
SITXCOM010 Manage conflict
SITXFIN009
Manage finances within a budget
SITXFIN010
Prepare and monitor budgets
SITXGLC002
Identify and manage legal risks and comply with law
SITXHRM008 Roster staff
SITXHRM009 Lead and manage people
SITXMGT004 Monitor work operations
SITXMGT005 Establish and conduct business relationships
SITXWHS007 Implement and monitor work health and safety practices
7 ELECTIVE UNITSSITHIND008
SITXFSA005
SITXINV007
SITXINV008
SITHFAB025*
SITXINV006*
SITXFSA006

Work effectively in hospitality service
Use hygienic practices for food safety
Purchase goods
Control stock
Prepare and serve espresso coffee
Receive, store and maintain stock
Participate in safe food handling practices- ELECTIVE UNITS FOR FOOD AND BEVERAGE PATHWAYSITXCCS017
SITXHRM007
SITXFIN007
SITHFAB030*
SITHFAB021
SITHFAB023*
SITHFAB027*
SITHFABO24
SITHFAB034*
SITHFAB036

Use a computerised booking system
Coach others in job skills
Process financial transactions
Prepare and serve cocktails
Provide responsible service of alcohol
Operate a bar
Serve food and beverage
Prepare and serve non alcoholic beverages
Provide table service of food and beverage
Provide advice on foodcoming soon

- ELECTIVE UNITS FOR PATISSERIE PATHWAYSITHPAT011*
SITHPAT012*
SITHPAT013*
SITHPAT014*
SITHPAT015*
SITHPAT016*
SITHPAT017*
SITHPAT018*
SITHPAT019*
SITHPAT020*

Produce cakes
Produce specialised cakes
Produce pastries
Produce yeast-based bakery products
Produce petits fours
Produce desserts
Prepare and model marzipan
Produce chocolate confectionery
Model sugar-based decorations
Design and produce sweet showpieces

PACKAGE yourc u l i n a r y PAT H WAY
Certificate III
in Comercial Cookery

52 weeks / 25 units+Certificate IV

in Kitchen Management
52 weeks / 33 units+Diplomaof Hospitality Management
52 weeks / 28 units

Cert III: 52 weeks

Cert III + Cert IV: 62 weeks

Cert III + Cert IV + Diploma: 104 weeks

1

Cert III + Cert IV PACKAGE
62 weeks / 36 units / $16,250

Inc. Admissions Fee & Industry Pack

2

Cert III + Cert IV + Diploma PACKAGE
104 weeks / 55 units / $22,000

Inc. Admissions Fee & Industry PackC o n ta c t Us

28-30 Sunshine Beach Rd, Noosa Heads, QLD
info@TheCulinaryAcademy.edu.au
www.TheCulinaryAcademy.edu.au
The Culinary Academy
Culinary Noosa by The Culinary Academy

RTO: 41178 | CRICOS: 03459G

The Culinary Academy is aGroup company