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Australian College of Applied Education (est 1989)
The Australian College of Applied Education (ACAE) previously the Australian School of Tourism and Hotel Management (ASTHM), Australia's first private Hotel School, is a highly respected Registered Training Organisation (RTO) established and owner operated since 1989 in Perth WA. Today ACAE is proud to offer a comprehensive choice of accredited courses to students ranging from; hospitality, cookery, business, management and accounting. ACAE was awarded the International Training Provider of the Year 2012 at the WA Training Awards and was also a finalist for the WA Small Training Provider of the Year 2012 in addition to being a finalist in the Australian International Training Provider of the Year award in Melbourne.
The Australian College of Applied Education is made up of 5 schools; School of Culinary Arts, School of Tourism and Hotel Management, School of Business and Management, School of Accounting and Finance and Australian English Language Centre.
School of Culinary Arts
About the School of Culinary Arts
Delivering high quality commercial cookery and patisserie certificate courses in Perth, Western Australia. ASCA is the only private training provider to deliver training to Australian Chef Apprentices.
The Australian School of Culinary Arts (ASCA)is a school solely devoted to the teaching of Culinary Arts and to developing aspiring young chefs.
Our Perth school is closer to the city centre. Our students are closer to the energy of the kitchens in the big hotels. Our focus on practical training takes you closer to the real world experience you need to achieve the transition from being a student to becoming a qualified Chef or Chef Patissier.
Our Culinary Arts programs include the Australian Commercial Cookery and Patisserie courses, both focused on teaching the skills and knowledge of preparing and presenting food to the highest possible standards that lead our students to graduation and ultimately their future careers as professional chefs.
Courses at School of Culinary Arts
SIT20312 - Certificate II in Kitchen Operations
This pre-apprenticeship course offers a pathway for Australian students into a full time apprenticeship on successful completion or as a foundation course for international students who want to gain a broad skill base. Students will be taught practical cooking skills and excellent overall product knowledge. Topics include food preparation and presentation techniques with a variety of ingredients. The course includes a high level of practical training so you get first hand work experience as a chef.
===== 6 Months Full Time - Pre Apprenticeship
Opportunities ===== Students are employed in a commercial kitchen to gain the required real experiences. Successful graduates have the skills and knowledge to be employed as cooks, non-trades people or apprentices.
Australian citizens or Permanent Residents who complete the course successfully are guaranteed placement into a Chef Apprenticeship. Successful completion of this course will enable a term reduction when you start your apprenticeship.
Course Subjects SIT20312
SIT12C2001: Food Safety and Kitchen Hygiene SITXFSA101 Use hygienic practices for food safety SITXFSA201 Participate in safe food handling practices SITHKOP101 Clean kitchen premises and equipment
SIT12C2002: Principles and Methods of Cookery SITHCCC202 Produce appetisers and salads SITHCCC203 Produce stocks, sauces and soups SITHCCC207 Use cookery skills effectively SITHCCC101 Use food preparation equipment SITXINV202 Maintain the quality of perishable items
SIT12C2003: Kitchen Work Practices BSBWOR203B Work effectively with others BSBSUS201A Participare in environmentally sustainable work practices SITXWHS101 Participate in safe work practices
SIT12C2004: Cold Larder and Deserts SITHCCC202 Produce appetisers and salads SITHCCC103 Prepare sandwiches SITHCCC308 Produce cakes, pastries and breads SITHPAT306 Produce desserts
Chef or Patissier Chef Apprenticeship
Available to permanent Australian residents, apprenticeships are undertaken while you are employed and getting on-the-job training to support the high quality off-the-job training we provide at ASCA. You and your employer sign training agreements with a selected Australian Apprentice Centre to be indentured into your chosen apprenticeship.
Employed apprentice chefs/patissiers must nominate to complete the required off-the-job training with ASCA while they continue workplace training.
Another popular option is to complete a Pre-Apprenticeship - the Certificate II in Hospitality (Kitchen Operations) - before starting your apprenticeship. This is popular because it allows you to start the employment you prefer and complete your apprenticeship with the employer of your choice.
You will also be able to apply for a half year term reduction when you finish your apprenticeship.
For more information on this course click here
SIT308013 - Certificate III in Commercial Cookery
1 Year Full Time; Part time courses also available Qualifying as a chef in Australia is more accessible and flexible than ever. This certificate gives our students the institutional based equivalent of the Trade Chef qualification. Including practical industry placement, students are required to complete a minimum of 250 hours of industry work placement.
After completing the qualification students are required to gain relevant on-the-job experience in a commercial kitchen. Following completion of the appropriate industry experience and a RPL assessment, students can apply for the ASCA Trade Chef qualification.
Benefits
The Certificate III in Hospitality (Commercial Cookery) is equivalent to the off-the-job training of the chef apprenticeship. The course includes industry internships providing you the necessary on-the-job experience in a commercial kitchen. The process of qualifying with trade equivalence may take up to 3 years, however students are employed throughout this time in the industry gaining substantial and relevant experience. The placements are organised by ASCA.
Course Subjects SIT308013
SIT12C2001: Food Safety and Kitchen Hygiene SITXFSA101 Use hygienic practices for food safety SITXFSA201 Participate in safe food handling practices SITHKOP101 Clean kitchen premises and equipment
SIT12C2002: Principles and Methods of Cookery SITHCCC201 Produce dishes using basic methods of cookery SITHCCC203 Produce stocks, sauces and soups SITHCCC207 Use cookery skills effectively SITHCCC101 Use food preparation equipment SITXINV202 Maintain the quality of perishable items
SIT12C2003: Kitchen Work Practices BSBWOR203B Work effectively with others BSBSUS201A Participare in environmentally sustainable work practices SITXWHS101 Participate in safe work practices
SIT12C2004: Cold Larder and Deserts SITHCCC202 Produce appetisers and salads SITHCCC103 Prepare sandwiches SITHCCC308 Produce cakes, pastries and breads SITHPAT306 Produce desserts
SIT12C3001: Hot Kitchen 101 SITHCCC204 Produce vegetables, fruit, egg and farinaceous dishes SITHCCC302 Produce seafood dishes
SIT12C3002: Hot Kitchen 102 SITHCCC301 Produce poultry dishes SITHCCC303 Produce meat dishes
SIT12C3003: Specialist Dietary Foods and Menu Costing SITHCCC307 Prepare food to meet special dietary requirements SITHKOP302 Plan and cost basic menus SITXHRM301 Coach others in job skills HILTADID003 Provide first aid
SIT12C3004: Buffet and Advanced Larder Techniques SITHCCC304 Produce and serve food for buffets SITHCCC305 Produce pates and terrines SITHCCC309 Work effectively as a cook
For more information on this click here
SIT31113 - Certificate III in Patisserie
1 Year Full Time; Part time is also available Qualifying as a patissier is new and innovative in Western Australia. This new trade qualification was approved by the Department of Training and Workplace Development in March 2010. This certificate provides you with the Chef Patissier qualification including a practical industry placement, students are also required to complete a minimum of 250 hours of industry work placement.
After completing the qualification students are required to gain relevant on-the-job experience in a pastry kitchen. Following completion of the appropriate industry experience and a RPL assessment (refer to page 9), students can apply for the Trade Chef Patissier qualification.
Benefits
The Certificate III in Hospitality (Patisserie) is equivalent to the off-the-job training of the Chef Patissier apprenticeship. The course includes industry internships providing you the necessary on-the-job experience in a pastry kitchen.
The process of qualifying with trade equivalence may take up to 3 years, however students are employed throughout this time in the industry gaining substantial and relevant experience. The placements are organised by ASCA.
Course Subjects SIT31113
SIT12C2001: Food Safety and Kitchen Hygiene SITXFSA101 Use hygienic practices for food safety SITXFSA201 Participate in safe food handling practices SITHKOP101 Clean kitchen premises and equipment
SIT12C2002: Principles and Methods of Cookery SITHCCC201 Produce dishes using basic methods of cookery SITHCCC203 Produce stocks, sauces and soups SITHCCC207 Use cookery skills effectively SITHCCC101 Use food preparation equipment SITXINV202 Maintain the quality of perishable items
SIT12C2003: Kitchen Work Practices BSBWOR203B Work effectively with others BSBSUS201A Participate in environmentally sustainable work practices SITXWHS101 Participate in safe work practices
SIT12C2004: Cold Larder and Deserts SITHCCC202 Produce appetisers and salads SITHCCC103 Prepare sandwiches SITHCCC308 Produce cakes, pastries and breads SITHPAT306 Produce desserts
SIT12P3001: Pastries, Cakes and Baked Products SITHPAT301 Produce cakes SITHPAT303 Produce pastries SITHPAT304 Produce yeast based bakery products
SIT12P3002: Classical and European based Tortes and Gateaux SITHPAT302 Produce gateaux, torten and cakes SITHPAT305 Produce petit fours
SIT12C3003: Specialist Dietary Foods and Menu Costing SITHCCC307 Prepare food to meet special dietary requirements SITHKOP302 Plan and cost basic menus SITXHRM301 Coach others in job skills HILTADID003 Provide first aid
SIT12P3003: Chocolate, Sugar Work and Showpieces SITHPAT401 Prepare and model marzipan SITHPAT402 Produce chocolate confectionary SITHPAT403 Model sugar based decorations SITHPAT404 Design and produce sweet buffet showpieces
For more information on this course click here
School of Tourism and Hotel Management
About the School of Tourism and Hotel Management
For over two decades we have taken our students closer to being leaders in the tourism, hospitality, and event industries. Delivering high quality diploma courses in hospitality, events and tourism in Perth, Western Australia.
The level of training we offer is exceptional and we are one of Australia's most awarded hospitality schools. Our students are closer to the energy of Perth's big hotels, events companies, and tourism enterprises.
Out focus on practical training takes you closer to the real world experience you need to achieve the transition from student to an employee and future industry teacher.
Courses at School of Tourism and Hotel Management
SIT50313 - Diploma of Hospitality
1 Year Full Time; this course is also available Part time
Planning and execution are paramount and this program has a strong focus on management skills with a services oriented approach as this applies directly to the broad business operations of international hotels and resorts.
The diploma integrates study with nationally registered vocational units. Through education and work placements, students become familiar with the practicalities of the hospitality industry from food and beverage services, front office and rooms division to the strategic management of international hotels, resorts and restaurants.
Students also undertake 36 industry work placement shifts as part of this course.
Pathways to a Higher Degree
The Diploma of Hospitality provides successful graduates entry into the second year of a Bachelor of Business in Hotel Management at the Australian School of Management or an Australian University.
Course Subjects SIT50313
SIT12DIP001: Hospitality and Tourism Services Management SITHIND301 Work effectively in hospitality service SITXCCS501 Manage quality customer service SITXWHS401 Implement and monitor work health and safety practices SITXCCS401 Enhance the customer service experience
SIT12DIP003: Food and Beverage Operations SITXFSA101 Use hygienic practices for food safety SITHFAB002C Operate a bar SITHFAB204 Prepare and serve espresso coffee SITHFAB307 Provide table service of food and beverage
SIT12DIP002: Leadership and Motivation SITXHRM005A Lead and manage people SITXMGT401 Monitor work operations SITXMGT502 Manage projects
SIT12DIP004: Human Resource Management BSBDIV501A Manage diversity in the workplace SITXCOM401 Manage conflict SITXHRM401 Roster staff
SIT12DIP301: Accommodation Services Management SITHACS303 Provide accommodation reception services SITHACS002B Conduct night audit SITTTSL305 Process reservations
SIT12DIP008: Financial Information for Decision Making SITXFIN501 Prepare and monitor budgets SITXFIN402 Manage finances within a budget SITXFIN401 Interpret financial information
SIT12DIP005: eBusiness for Hospitality and Tourism BSBMGT515A Manage operational plan BSBEBU501A Investigate and design ebusiness solutions BSBEBU502A Implement ebusiness solution
SIT12DIP006: Marketing Principles and Practices SITXMGT501 Establish and conduct business relationships SITXGLC501 Research and comply with regulatory requirements BSBWRT401A Write complex documents SITXMPR404 Coordinate marketing activities
For more information on this course click here
SIT50212 - Diploma of Events
1 Year Full Time; This course is also available part time
Australia’s convention and event industry has been one of the fastest growing and contributes more than $8 billion to the national economy every year. Australia is developing a reputation as a destination that can bid for, manage and produce conventions and events of all shapes and sizes like the 2000 Olympics and the Rugby World Cup.
This diploma has been developed with industry and academic leaders in convention and event management. The program offers a balanced integration of theoratical study and practical training. Through our integrated work experience program, students also become familiar with the practicalities of working in the conventions and event industry in areas such as events management and convention, meetings and exhibitions management.
Students also undertake 36 industry work placement shifts as part of this course.
Pathways to a Higher Degree
Successful graduates of the Diploma of Events will qualify for six (6) units of credit into the Bachelor of Business in Hotel Management at the Australian School of Management or an Australian University.
Course Subjects SIT50212
SIT12DIP201: Introduction to Event Management SITXEVT301 Access information on event operations SITXEVT401 Plan in-house events or functions
SIT12DIP202: Processing and Managing Event Registration SITXEVT302 Process and monitor event registrations SITXEVT303 Coordinate on-site event registrations SITXCCS401 Enhance the customer service experience
SIT12DIP002: Leadership and Motivation SITXHRM402 Lead and manage people SITXMGT401 Monitor work operations SITXMGT502 Manage projects
SIT12DIP004: Human Resource Management BSBDIV501A Manage diversity in the workplace SITXCOM401 Manage conflict SITXHRM401 Roster staff
SIT12DIP204: Planning and Managing Events Logistics and Staging SITXEVT502 Select event venues and sites SITXEVT504 Organise event infrastructure SITXEVT503 Managing event staging components
SIT12DIP008: Financial Information for Decision Making SITXFIN501 Prepare and monitor budgets SITXFIN402 Manage finances within a budget SITXFIN401 Interpret financial information
SIT12DIP203: Planning Conferences and Risk Management SITXEVT501 Develop conference programs SITXWHS301 Identify hazards, assess and control safety risks
SIT12DIP006: Marketing Principles and Practices SITXMGT501 Establish and conduct business relationships SITXGLC501 Research and comply with regulatory requirements BSBWRT401A Write complex documents SITXMPR404 Coordinate marketing activities
For more information on this course click here
SIT50112 - Diploma of Travel and Tourism
1 Year Full Time; this course is also available Part time
Graduates of the Diploma of Travel and Tourism can expect to be successfully employed by airlines, tourist attractions, government agencies, tourism venues and other micro or macro tourism operations.
The Diploma of Travel and Tourism offers students a balanced integration of theoretical study and practical training including; tourism theories and practices, introduction to tourism marketing, tourism management, services management and human resources management. Through our integrated work experience program, students become familiar with the practicalities of working in the tourism industry as part of their course.
Students also undertake 36 industry work placement shifts as part of this course.
Pathways to a Higher Degree
The Diploma of Travel and Tourism provides successful graduates entry into the second year of a Bachelor of Business in Hotel Management at the Australian School of Management or an Australian University.
Course Subjects SIT50112
SIT12DIP001: Hospitality and Tourism Services Management SITHIND301 Work effectively in hospitality service SITXCCS501 Manage quality customer service SITXWHS401 Implement and monitor work health and safety practices SITXCCS401 Enhance the customer service experience
SIT12DIP003: Food and Beverage Operations SITXFSA101 Use hygienic practices for food safety SITHFAB201 Provide responsible service of alcohol SITHFAB202 Operate a bar SITHFAB204 Prepare and serve espresso coffee SITHFAB307 Provide table service of food and beverage
SIT12DIP002: Leadership and Motivation SITXHRM402 Lead and manage people SITXMGT401 Monitor work operations SITXMGT502 Manage projects
SIT12DIP004: Human Resource Management BSBDIV501A Manage diversity in the workplace SITXCOM401 Manage conflict SITXHRM401 Roster staff
SIT12DIP101: Travel and Sales Operations SITTTSL309 Source airfares for domestic flights SITTTSL310 Construct normal international airfares SITTPPD401 Package tourism products
SIT12DIP008: Financial Information for Decision Making SITXFIN501 Prepare and monitor budgets SITXFIN402 Manage finances within a budget SITXFIN401 Interpret financial information
SIT12DIP005: eBusiness for Hospitality and Tourism BSBMGT515A Manage operational plan BSBEBU501A Investigate and design ebusiness solutions BSBEBU502A Implement ebusiness solution
SIT12DIP006: Marketing Principles and Practices SITXMGT501 Establish and conduct business relationships SITXGLC501 Research and comply with regulatory requirements BSBWRT401A Write complex documents SITXMPR404 Coordinate marketing activities
For more information on this course click here
Website http://www.acae.edu.au
References
- "Australian College of Applied Education - ACAE". acae.edu.au. Retrieved 14 January 2014.