About Complete Hospitality Training

This qualification reflects the varied roles of individuals across different industry sectors who apply a broad range of competencies using some discretion, judgment, and relevant theoretical knowledge. They may provide technical advice and support to a team.

This qualification reflects the role of individuals who have a range of well-developed hospitality service, sales or operational skills and sound knowledge of industry operations. 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 in organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, food and beverage and gaming.

This qualification reflects the role of individuals working as developing and emerging leaders and managers in a range of enterprise and industry contexts. As well as assuming responsibility for their own performance, individuals at this level provide leadership, guidance, and support to others. They also have some responsibility for organising and monitoring the output of their team. They apply solutions to a defined range of predictable and unpredictable problems and analyse and evaluate information from a variety of sources.

This qualification reflects the role of commercial 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.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Because it combines classroom learning with practical placement, actual course duration is from 6 to 12 months long. 18 weeks of classroom learning takes place at CHTs advanced training facilities on Elizabeth Street, Melbourne. Classroom learning is limited to only two days a week, but learners will also need to make time for self-paced learning of up to 14 hours each week.

A period of practical placement follows the 18 weeks of classroom learning. Learners will need to work a minimum of 36 5-hour shifts in the industry. This usually means one shift per week, but learners and employers can mutually agree to adjust the frequency, which would alter the overall course duration.

At Complete Hospitality Training, we believe the best way to learn new skills is through hands-on learning. The course structure allows learners to safely develop and master their skills in a simulated work environment. With the practical placement part allowing them to apply these skills in the workplace.

This qualification reflects the role of individuals who have a range of well-developed front of house food and beverage service and sales skills combined with sound product knowledge. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.

This specialist qualification provides a pathway to work in various front of house roles in restaurants and cafés.

If you want to work in any bar, club, cafe, restaurant or venue (including liquor stores and bottle shops) that sells alcohol in Victoria, you will need a Responsible Service of Alcohol (RSA) certificate, accredited by Liquor Control Victoria (LCV). Our RSA course in Melbourne’s CBD is approved by LCV.

This course will equip you with the skills and knowledge necessary for the use and maintenance of personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. By the end of the course, you will be able to demonstrate competence in following defined organisational procedures and in identifying and controlling food hazards.

The course and skills are essential for restaurants, cafes, bars, clubs, and hotels. But it is also necessary for some tour operators, function, event, exhibition, and conference spaces, educational institutions, correctional centres, hospitals, aged care facilities, military bases, canteens, kiosks, cafeterias, and fast-food outlets, along with in-flight and transport related catering. That is any organisation with permanent or temporary kitchen premises, food preparation areas, or a bar area.

Anyone who handles food or food contact surfaces, including crockery and cutlery, during work activities is considered a food handler. And food handlers must comply with the standards and conditions set out in the Australia New Zealand Food Standards Code.

Food handlers include chefs, cooks, caterers and catering staff, kitchen stewards and hands, along with food and beverage attendants, and room attendants and front office staff if they handle food or food contact surfaces.

This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.