Welcome to Culinary Institute of Australia (CIA)! Situated in the heart of beautiful Melbourne, we are an institute priding itself in fostering academic excellence and making our students’ educational experiences satisfying, so that students will remember fondly their time at CIA for the rest of their lives.
As an Institute, we are acutely aware that education is an important part of a person’s life, for without education, one cannot grow and without growth, there is no sense of life satisfaction. CIA encourages all students to excel in whatever challenges the institute and life sets for them, and we hope all CIA students graduate with a deep sense of personal achievement.
Should you, as a student have any problems, whether with your studies or life in Australia, there will always be staff on hand to help you overcome these problems, so that your time with the Institute remains positive and enjoyable.
This qualification reflects the role of commercial 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.
Learn moreThis qualification reflects the role of individuals who apply knowledge, practical skills and experience in leadership and management across a range of enterprise and industry contexts. Individuals at this level display initiative and judgement in planning, organising, implementing and monitoring their own workload and the workload of others. They use communication skills to support individuals and teams to meet organisational or enterprise requirements. They may plan, design, apply and evaluate solutions to unpredictable problems, and identify, analyse and synthesise information from a variety of sources.
Learn moreThis 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.
Learn moreThis qualification reflects the role of individuals who apply knowledge, practical skills and experience in leadership and management across a range of enterprise and industry contexts. Individuals at this level display initiative and judgement in planning, organising, implementing and monitoring their own workload and the workload of others. They use communication skills to support individuals and teams to meet organisational or enterprise requirements. They may plan, design, apply and evaluate solutions to unpredictable problems, and identify, analyse and synthesise information from a variety of sources.
Learn moreThis 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.
Learn moreThis qualification reflects the role of commercial 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.
Learn more