This qualification reflects the role of community services workers involved in the delivery, management and coordination of person-centred services to individuals, groups, and communities.
Entry Requirements
Domestic Australian Students
For direct entry into Diploma level courses, students must have completed a minimum of Year 12 schooling or equivalent or to be a mature age student (20 years of age and above) with relevant work experience.
Students who have not completed Year 12 are permitted to study a certificate-level course at APSI prior to the diploma.
Students need to demonstrate they have proficiency in English. If students cannot provide documented proof of their English language proficiency, they will be required to sit for a Language, Literacy and Numeracy (LLN) test before a place can be offered.
International Students
Australian Professional Skills Institute is CRICOS registered (CRICOS Provider Code 03255G). All students must be over 18 years of age before they can commence this course at APSI.
International students are required to have a minimum of IELTS test results of 5.5 (academic) with no individual band lower than 5, or achieve an equivalent in other forms of testing that satisfy the Institute's requirement. If an international student does not have any current IELTS score or any recognised English language result, they are required to take an English language test.
For direct entry into Diploma level courses, students must have completed a minimum of Year 12 schooling or equivalent or to be a mature age student (20 years of age and above) with relevant work experience.
Students who have not completed Year 12 are permitted to study a certificate-level course at APSI prior to the diploma.
This specialised course is designed to provide students with a broad range of pastry skills and knowledge. Students will develop a range of preparation and presentation skills synonymous with the fine tuned skills required of a fully qualified patissier or pastry chef.
Entry Requirements
Minimum 18 years of age (for international student only)
Completion of Year 11 or high school or equivalent
Have a passion to work in the kitchen or hospitality industry
Have a minimum English proficiency of IELTS 5.5 or equivalent
This course is not suitable for persons unable to handle sugar or dairy products.
Certificate III in Patisserie is designed to equip students with a broad spectrum of theoretical knowledge and practical patissier preparation and presentation techniques to become a pastry chef.
Entry Requirements
Minimum 18 years of age (for international students only)
Completion of Year 11 or high school or equivalent
Have a passion to work in the kitchen or hospitality industry
Have a minimum English proficiency of IELTS 5.5 or equivalent
This course is not suitable for persons unable to handle sugar or dairy products.
This Diploma of Hospitality Management qualification is suitable for students who have completed Certificate III and IV in Commercial Cookery and want to advance their knowledge and skills in hospitality operations.
Entry Requirements
Minimum 18 years of age
Completion of Year 11 or high school or equivalent
Have a passion to work in hospitality industry
Have a minimum English proficiency of IELTS 5.5 or equivalent
Must complete Certificate III and Certificate IV in Commercial Cookery
The Advanced Diploma of Hospitality Management qualification provides the skills and knowledge for a student to be competent as a senior manager in any hospitality functional area (except kitchen).
This comprehensive course is designed to provide students with the wide range of skills and knowledge required not only to become competent as a qualified chef or cook but also to gain a range of supervisory or leadership skills that will enhance graduate employability and future opportunities as a...
Entry Requirements
Minimum 18 years of age
Completion of Year 11 or high school or equivalent
Have a passion to work in the kitchen or hospitality industry
Have a minimum English proficiency of IELTS 5.5 or equivalent
This course is not suitable for persons unable to handle meat, seafood, poultry or dairy products.
