Qualify as a Chef with Western Australia’s most awarded Hotel and Culinary Arts School

Commercial Cookery

PatisserieCertificate IICertificate IIICertificate IV

DiplomaAdvanced Diploma

AUSTRALIAN SCHOOL OF TOURISM AND HOTEL MANAGEMENT

AUSTRALIAN SCHOOL OF TOURISM AND HOTEL MANAGEMENT

641 Wellington Street, Perth, Western Australia 6000Telephone (61) 8 9322 3202Facsimile (61) 8 9321 3698Website www.asthm.com.au

info@asthm.com.au

National provider code: 1973, CRICOS provider code: 01303K

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A career as a chef is as equally chanllenging as it is rewarding.

The key to becoming a successful chef is passion - an inner passion and desire that drives apprentices and chefs all around the world topursue their love of cooking, to develop an understanding and appreciation of the importance of the elements of food including; nutrition,flavour, texture and colour.

Cooking is not simply about using fresh ingredients and being able to follow recipes, but for the more serious an art. Being able to properlygrill, roast, bake, poach, sauteé and master many other fundamental skills are all lessons which must be learned and continually developedby aspiring chefs.

Mastering these basic skills and others, along with a motivation and commitment to continually develop, no matter what you attempt, willstart you on a journey which begins as an apprentice or unqualified cook, progresses to qualifying as a chef and finally culminates into alifelong learning experience.

It is always rewarding to know that people from around the world will visit a myriad of different types of eating establishments to samplethe local produce and recipes of the region or a combination of flavours from around the world, and that a chef’s knowledge and skill is thekey ingredient to ensuring their experience is a culinary delight. It is these simple rewards and the pleasure of knowing that you are doingwhat you love most - cooking, that drives us to excel.

I encourage all those who dream of a career as a chef, to follow that dream by starting with quality training and education and a genuinedesire to achieve success.

NEAL JACKSONCHEF AND PROPRIETORJACKSONS RESTAURANT

FOREWORD

The Future is BrightThe catering industry, as we know it today, encompasses a myriad ofemployment opportunities at hotels, resorts, restaurants, cafes,hospitals, industrial caterers, non commercial caterers, tourismvenues, theme parks, sports grounds and the number ofopportunities are increasing all the time.

In fact, for just about every situation you consider, whether it besocial, business, travel or simply to eat, there is and always will be ademand for catering and therefore a need for qualified chefs.

For the aspiring chef, the challenge of growing from an unqualifiedcook or apprentice chef to a qualified chef is a process that requirescommitment and dedication, passion and flare, a drive to achievetechnical excellence, a wealth of knowledge and motivation tocontinue learning throughout your career. Remember, the youngestcook or the most skilled master chef alike, are at their best only ifthey aspire to continually improve their knowledge and skills!

At the Australian School of Tourism and Hotel Management webelieve firmly that the correct attitude is fundamental to success andthe school goes to great lengths to instill in our students the valuesof self discipline, respectful countenance and a positive attitude. Tounderline these values, it is insisted, from the very first day, that allstudents should dress as they normally would in actual employment.It is no exaggeration to suggest that these very qualities are thehallmarks of all ASTHM graduates.

Award Winning TrainingThe Australian School of Tourism and Hotel Management is a Multi - Award Winning school in all areas, however in the area of the culinary arts, we are one of the most awarded Schools inAustralia, having been awarded the Training Provider of the Year in the Salon Olympia Culinaire WA competition 6 times in the past 9 years.

Australian and International QualificationsIt is our commitment to excellence that goes a long way to ensuring you have the very best start to a successful career as a chef. As further evidence of our commitment, we have gonebeyond simply offering students the highly recognised AustralianCommercial Cookery and Patisserie Qualifications, we also are the only institution in Western Australia to offer the internationallyacclaimed City & Guilds 7065, Food preparation, Culinary Arts andPatisserie Qualifications.

These well respected international qualifications are awarded tostudents who successfully complete a Certificate of CommercialCookery - Level II or higher, and the equivalent City & Guilds 7065examination. Students who elect to complete the City & GuildsExaminations successfully will receive two certificates at graduation:

• Australian QualificationCertificate II in Hospitality (Kitchen Operations) Certificate III in Hospitality (Commercial Cookery)Certificate III in Hospitality (Patisserie)Certificate IV in Hospitality (Commercial Cookery)Certificate IV in Hospitality (Patisserie)

• City and Guilds 7065 (Level II or III)

YOUR FUTURE AS A CHEF

The Australian School of Tourism and Hotel Management awarded “Training Provider of the Year – Salon Olympia Culinaire” 1998, 1999, 2000, 2001, 2003, 2004

Cover Picture and above:Winner 1st Year Apprentice of the Year 20062nd Year ApprenticeTim Corrick with Chef Lecturer Sam McCarthyThe Cross Restaurant, Applecross

Opposite page: Kieran Powell (1st Year Apprentice) - A la Carte cooking at the Senses Restaurant, Novotel Hotel Perth2 www.asthm.com.au

There are three Recognised Pathways to Qualifying as a Chef The Australian School of Tourism and Hotel Management offers threeclearly structured career paths enabling you to qualify as a chef. Each ofthese pathways are formally recognised ways on which you are able toachieve your Trade Qualifications in Australia. These are;

1) Certificate III in Hospitality (Commercial Cookery) or (Patisserie) plus relevant industry experience and Trade Skills Recognition

2) Chef Apprenticeship - 3 year employment / training agreement3) Trade Skills Recognition for Cooks - enabling unqualified cooks who

have gained their skills informally on the job to achieve their Trade Qualification

1a) Certificate III in Hospitality (Commercial Cookery)Qualifying as a chef has never been as accessible or flexible. Todayyou are able to gain your Trade Chef Qualification by completing theCertificate III in Hospitality (Commercial Cookery), followed by theappropriate industry experience and the required Trade SkillsRecognition for Chefs. The benefits of this pathway are;

• you will have completed the equivalent of all the off-the-job training required for the Trade Chef Qualification, this assists you in gaining meaningful full-time employment to achieve the necessary “on-the-job” experience required for you to be eligibleto apply for the Trade Skills Recognition Test. This entire process may take up to 3 years but you are employed throughout this time.

• you gain experience and employment while you study

1b) Certificate III in Hospitality (Patisserie)Qualifying as a Pastry Chef has never been as accessible or flexible.Today you are able to gain your Trade Qualification in Pastry Cookingby completing the Pastry Cooking Apprenticeship. This course providesall of the off-the-Job requirements of the apprenticeship.The benefitsof this pathway are;

• you will have completed the equivalent of all the off-the-job training required for the Trade Pastry Cooking Qualification, this assists you in gaining meaningful full-time employment to achieve the necessary on-the-job experience required for you to be eligible to qualify. This entire process may take up to 3 years but you are employed throughout this time.

• you gaining experience and employment while you study

2) Chef ApprenticeshipThe cooking apprenticeship is usually undertaken once you havealready gained employment as a kitchen hand or unqualified cookand you and your employer have agreed to sign a formal trainingagreement with a selected Australian Apprentice Centre to beindentured by your employer as an apprentice chef.

Once you are employed as an apprentice chef you are able to select to complete the required off-the-job training with theAustralian School of Tourism and Hotel Management while youcontinue your training with a qualified chef in the workplace.

Within this pathway another very popular option may be to com-plete a Pre-Apprenticeship, the Certificate II in Hospitality (KitchenOperations), and then enter your apprenticeship. This is now provingto be one of the most popular ways in which to qualify as it providesyou with significant cooking skills and knowledge, enabling you togain the type of employment you seek and then complete yourapprenticeship with the employer of your choice. It is also likely thatyou may be able to apply for term reduction given you have previouslycompleted a Pre-Apprenticeship.

It is important to note that if you have been offered employment asan apprentice or trainee, and you wish to nominate the AustralianSchool of Tourism and Hotel Management as your Registered TrainingOrganisation or training provider - it is your and your employers rightto do so. You may also wish to consult our career counsellors forfurther information before you sign any training or employmentagreement.

3) Trade Skills Recognition (TSR) for ChefsThe TSR for Chefs program enables unqualified cooks who havegained their skills informally on the job to qualify with a chef tradequalification. The program assesses your skills against industrystandards and provides trade certification to you in the areas whereyou can successfully demonstrate your competency againstnationally determined competency standards for qualified cooks.Generally speaking if you are a cook with significant industryexperience but no formal qualification, the Australian School ofTourism and Hotel Management offers you an opportunity to applyfor TSR and complete the necessary training (where required) toreach the prescribed industry standards.

PATHWAYS TO QUALIFYING AS A CHEF

“Following successful completion of our pre-apprenticeship, theCertificate II in Hospitality (Kitchen Operations), we have chosen tocomplete our Apprenticeship at the Australian School of Tourism andHotel Management while working at the Gala Restaurant.”

Kara Payne and Matthew Starling3rd Year ApprenticesGala Restaurant, Applecross

4 www.asthm.com.au

Executive ChefBachelor of Business in Hotel and

Resort ManagementBusiness Proprietor

Executive Chef

Small Business Manager /Proprietor

Executive Sous Chef

Sous Chef

Kitchen SupervisorCommis Chef / Chef de Partie

4+ Years Experience

Trade CertificateRPL for Cooks

2 - 4 Years Experience

Cook (Non Tradesperson) / Trainee6 – 12 Months Experience

Work Experience

Bachelor Degree

Advanced Diploma of Hospitality Management

AQF Level 6

Diploma of Hospitality Management

AQF Level 5

Certificate IV in Hospitality (Commercial Cookery)Certificate IV in Hospitality (Patisserie)

City & Guilds 7065-03

AQF Level 4

Certificate III in Hospitality (Commercial Cookery)Certificate III in Hospitality (Patisserie)

City & Guilds 7065-02

AQF Level 3

Certificate II in Hospitality (Kitchen Operations)City & Guilds 7065-01

AQF Level 2

Certificate I in Hospitality(Kitchen Operations)

AQF Level 1

Executive Sous Chef

Sous Chef

Commis Chef / Chef de Partie

Apprentice Cook2nd & 3rd year

Apprentice Cook1st year

Kitchen Attendant

APPRENTICE / CHEF

CAREER PATH

RPL FOR COOKS

CAREER PATH

LEVEL OF QUALIFICATIONAustralian Qualifications Framework (AQF) &

City & Guilds of London equivalent

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THH22002 - Certificate II in Hospitality (Kitchen Operations)Duration: 6 months (Semester 1) Full TimeThis pre-apprenticeship course provides a broad foundation ofpractical cooking skills and product knowledge. The courseincludes a number of food preparation and presentationtechniques using a large range of food and commoditiesresulting in a vast range of skills and knowledge beingdeveloped through a high degree of practical training.

Employment OpportunitiesThe course includes a 90 hour work placement in a commercial kitchen ensuring students gain employment as either an apprentice or commercial cook. Upon coursecompletion graduates will be able to gain employment as acook - non tradesperson or apprentice.

Course Subjects:THHCOR01B Work with colleagues and customersTHHCOR02B Work in a socially diverse environmentTHHCOR03B Follow health, safety and security proceduresTHHGHS01B Follow workplace hygiene proceduresTHHHCO01B Develop and update hospitality industry knowledgeTHHBKA01B Organise and prepare foodTHHBKA02B Present foodTHHBKA03B Receive and store kitchen suppliesTHHBKA04B Clean and maintain kitchen premisesTHHBCC01B Use basic methods of cookeryTHHBCC02B Prepare appetisers and saladsTHHBCC00B Prepare sandwichesTHHBCC03B Prepare stocks, sauces and soupsTHHBCC08B Prepare hot and cold dessertsTHHBCC09B Prepare pastry, cakes and yeast goodsTHHBCC11B Implement food safety proceduresTHHCCH01A Prepare cook and serve food (holistic unit)ASTHMCC01 Work release 01

During my time at the school I havemanaged to gain experience with someof the finest hotels and restaurants inPerth. This experience has put me onthe path to qualifying as a chef.

Matthew Starling3rd Year ApprenticeThe Gala Restaurant, Applecross

I’ve been really fortunate to gainemployment with some of the finestchefs in Perth who have assisted me todevelop my skills as an apprentice andto appreciate the art of cooking.

Georgina Palk 2nd Year ApprenticeLamonts, East Perth

The level of training and supportprovided at the Australian School ofTourism and Hotel Management isfantastic. The chef lecturers have reallyassisted me to cope with life as anapprentice chef in the restaurant.

Daniel Macdonald4th Year ApprenticeThe Broadwater Pagoda Hotel, Como

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CERTIFICATE II IN KITCHEN OPERATIONS

“Small classes, excellent training facilities, professionally qualifiedand friendly lecturers with international experience and organised on-the-Job training helped secure my success in the industry”

Paul Reely3rd Year ApprenticeNovotel Langley Hotel Perth

www.asthm.com.au Opposite page: One of the training kitchens at ASTHM

CERTIFICATE III IN COMMERCIAL COOKERY

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“The key to success is firstly to love cooking, followed by a burningdesire to learn a broad range of cookery skills and use a wide range ofproducts and ingredients. ASTHM gave me exactly what I wanted, theskills and confidence to prepare me well for my career as a chef”

Sally Milner2nd Year ApprenticePaddington Ale House, Mt Hawthorn

THH31502 - Certificate III in Hospitality (Commercial Cookery)Duration: 1 Year (Semester 1 and 2) Full TimeThis comprehensive course is designed to provide students with allof the skills and knowledge required to qualify for a Trade ChefQualification. Students develop extensive practical food preparation,cooking and presentation skills. Following completion students arerequired to complete 2 - 3 years of employment as an ApprenticeChef or complete a Trade Skills Recognition (TSR) in order to qualifyfor the Trade Qualification.

Employment OpportunitiesIn addition to the 228 hours work placement, for Australian studentsthis course includes a guaranteed employment placement atsuccessful course completion. This employment placement isorganised by the school and ensures all students are employed aseither a non-qualified cook or apprentice at course completion.

Course Subjects:THHCOR01B Work with colleagues and customersTHHCOR02B Work in a socially diverse environmentTHHCOR03B Follow health, safety and security proceduresTHHGHS01B Follow workplace hygiene proceduresTHHHCO01B Develop and update hospitality industry knowledgeTHHBKA01B Organise and prepare foodTHHBKA02B Present food

THHBKA03B Receive and store kitchen suppliesTHHBKA04B Clean and maintain kitchen premisesTHHBCC01B Use basic methods of cookeryTHHBCC02B Prepare appetisers and saladsTHHBCC00B Prepare sandwichesTHHBCC03B Prepare stocks, sauces and soupsTHHBCC08B Prepare hot and cold dessertsTHHBCC09B Prepare pastry, cakes and yeast goodsTHHBCC11B Implement food safety proceduresTHHCCH01A Prepare cook and serve food (holistic unit)ASTHMCC01 Work release 01THHBCC04B Prepare vegetables, eggs and farinaceous dishesTHHBCC05B Prepare and cook poultry and gameTHHBCC06B Prepare and cook seafoodTHHBCC07B Select, prepare and cook meatTHHBCC10B Plan and prepare food for buffetsTHHBCC13B Prepare and control menu based cateringTHHBCAT01B Prepare foods according to dietary and cultural needsTHHGGA01B Communicate on the telephoneTHHGCS02B Promote products and services to customersTHHGCS03B Deal with conflict situationsTHHGTR01B Coach others in job skillsTHHCCH02A Prepare, cook and serve food for menus (holistic unit)THHADCC01B Prepare pates and terrinesTHHADCC02B Plan, prepare and display a buffetCOMO1B Success in Tertiary Education

www.asthm.com.au

Opposite page: The main production kitchen at ASTHM

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CERTIFICATE III IN PATISSERIE

“Following an appropriate period of industry experience andcompletion of the Trade Skills Recognition, mature age students will be in a position to qualify for their Trade Chef Qualification”

Christophe BletPastry Chef Lecturer

www.asthm.com.au

THH31602 - Certificate III in Hospitality (Patisserie)Duration: 1 Year (Semester 1 and 2) Full TimeThis specialised course is designed to provide students with a broadrange of pastry skills and knowledge. Students will develop a range ofpreparation and presentation skills synonymous with all of the fineskills required of a pastry chef. Students are also required to completethe necessary period of employment and workplace assessment inorder to apply for the Trade Qualification in Pastry Cooking.

Employment OpportunitiesIn addition to the 224 hours work placement, for Australian studentsthis course includes a guaranteed employment placement atsuccessful course completion. This employment placement isorganised by the school and ensures all students are employed aseither non-qualified patissiers or apprentices at course completion.

Course Subjects:THHCOR01B Work with colleagues and customersTHHCOR02B Work in a socially diverse environmentTHHCOR03B Follow health, safety and security proceduresTHHGHS01B Follow workplace hygiene proceduresTHHHCO01B Develop and update hospitality industry knowledgeTHHBKA01B Organise and prepare foodTHHBKA02B Present foodTHHBKA03B Receive and store kitchen suppliesTHHBKA04B Clean and maintain kitchen premisesTHHBCC01B Use basic methods of cookeryTHHBCC02B Prepare appetisers and saladsTHHBCC00B Prepare sandwichesTHHBCC03B Prepare stocks, sauces and soupsTHHBCC08B Prepare hot and cold dessertsTHHBCC09B Prepare pastry, cakes and yeast goodsTHHBCC11B Implement food safety proceduresTHHCCH01A Prepare cook and serve food (holistic unit)ASTHMCC01 Work release 01THHBPT01B Prepare and produce pastriesTHHBPT02B Prepare and produce cakes

THHBPT03B Prepare and produce yeast goodsTHHGGA01B Communicate on the telephoneTHHGCS02B Promote products and services to customersTHHGCS03B Deal with conflict situationsTHHGTR01B Coach others in job skillsTHHADPT01B Prepare bakery products for patissiersTHHADPT02B Prepare and present gateaux, tortes and cakesTHHADPT03B Present dessertsTHHADPT04B Prepare and display petits foursTHHADPT05B Prepare and model marzipanTHHADPT06B Prepare desserts to meet special dietary requirementsTHHADPT07B Prepare and display sugar workTHHADPT08B Plan, prepare and display sweet buffet show piecesTHHSPT01B Plan coffee shop layout, menu and storageTHHADCC06B Prepare chocolate and chocolate confectioneryCOMO1B Success in Tertiary EducationASTHMCC02 Work release 02

Opposite page: The demonstration kitchen at ASTHM

CERTIFICATE IV IN COMMERCIAL COOKERY

“I have always really enjoyed cooking and while I was at schoolrealised that one day I wanted to qualify as a chef. The AustralianSchool of Tourism and Hotel Management is helping me realise my dream”

Phillipp McGuire2nd Year ApprenticeCoco’s Restaurant, South Perth

THH41302 - Certificate IV in Hospitality (Commercial Cookery) Duration: 1.5 Years (Semester 1, 2 and 3) Full TimeThis comprehensive course is designed to provide students with all ofthe skills and knowledge required to qualify for a Trade ChefQualification. Students develop extensive practical food preparation,cooking and presentation skills. Following completion students arerequired to complete 2 - 3 years of employment as an Apprentice Chefor complete a Trade Skills Recognition (TSR) in order to qualify for theTrade Qualification.

In addition the Certificate IV in Hospitality (Commercial Cookery) is anadvanced skills course, providing graduates with kitchen supervisionskills and advanced cookery skills. This includes staff supervision skills,stock control processes, financial management and advanced cateringcontrol. The course is designed to prepare you for a career as a SeniorChef or Chef de Cuisine.

Course Subjects:THHCOR01B Work with colleagues and customersTHHCOR02B Work in a socially diverse environmentTHHCOR03B Follow health, safety and security proceduresTHHGHS01B Follow workplace hygiene proceduresTHHHCO01B Develop and update hospitality industry knowledgeTHHBKA01B Organise and prepare foodTHHBKA02B Present foodTHHBKA03B Receive and store kitchen suppliesTHHBKA04B Clean and maintain kitchen premisesTHHBCC01B Use basic methods of cookeryTHHBCC02B Prepare appetisers and saladsTHHBCC00B Prepare sandwichesTHHBCC03B Prepare stocks, sauces and soupsTHHBCC08B Prepare hot and cold dessertsTHHBCC09B Prepare pastry, cakes and yeast goodsTHHBCC11B Implement food safety proceduresTHHCCH01A Prepare cook and serve food (holistic unit)ASTHMCC01 Work release 01THHBCC04B Prepare vegetables, eggs and farinaceous dishesTHHBCC05B Prepare and cook poultry and game

THHBCC06B Prepare and cook seafoodTHHBCC07B Select, prepare and cook meatTHHBCC10B Plan and prepare food for buffetsTHHBCC13B Prepare and control menu-based cateringTHHBCAT01B Prepare foods according to dietary and cultural needsTHHGGA01B Communicate on the telephoneTHHGCS02B Promote products and services to customersTHHGCS03B Deal with conflict situationsTHHGTR01B Coach others in job skillsTHHCCH02A Prepare cook and serve food for menus (holistic unit)THHADCC01B Prepare pates and terrinesTHHADCC02B Plan, prepare and display a buffetCOMO1B Success in Tertiary EducationASTHMCC02 Work release 02Human Resource Operations in Tourism and HospitalityTHHGLE01B Monitor work operationsTHHGLE02B Implement workplace health, safety & security proceduresTHHGLE08B Lead and manage peopleAccounting and Financial Analysis ITHHGFA06A Interpret financial informationTHHGLE13B Manage finances within a budgetBSBADM309A Process accounts payable and receivableTourism and Hospitality Sales and PromotionsTHHGCS06B Plan and implement sales activitiesTHHGCS07B Coordinate marketing activitiesTHTSMA02B Create a promotional display/standTHHGCS08B Establish and conduct business relationshipsFood and Beverage ManagementTHHGGA06B Receive and store stockTHHGGA07B Control and order stockBusiness CommunicationsTHHGCS04B Make PresentationsTHHGGA04B Prepare Business DocumentsTHHGGA05B Plan and manage meetingsAdvanced Catering ControlTHHS2CC1B Monitor catering revenue and costsTHHS2CC2B Establish and maintain quality controlTHHS2CC3B Develop a food safety program

www.asthm.com.au12

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CERTIFICATE IV IN PATISSERIE

“The course has provided me with exactly what I wanted, award winningtraining with international chefs and a wide variety of practical skills. Ihave now got my dream job at an international hotel”

Michelle Armstead2nd Year ApprenticeHyatt Regency Hotel, Perth

THH41402 - Certificate IV in Hospitality (Patisserie)Duration: 1.5 Years (Semester 1, 2 and 3) Full TimeThis specialised course is designed to provide students with a broadrange of pastry skills and knowledge. Students will develop a range ofpreparation and presentation skills synonymous with all of the fineskills required of a pastry chef. Students are also required to completethe necessary period of employment and workplace assessment inorder to apply for the Trade Qualification in Pastry Cooking.

In addition the Certificate IV in Hospitality (Commercial Cookery) is anadvanced skills course, providing graduates with kitchen supervisionskills and advanced cookery skills. This includes staff supervision skills,stock control processes, financial management and advanced cateringcontrol. The course is designed to prepare you for a career as a SeniorPastry Chef or Chef de Cuisine.

Course Subjects:THHCOR01B Work with colleagues and customersTHHCOR02B Work in a socially diverse environmentTHHCOR03B Follow health, safety and security proceduresTHHGHS01B Follow workplace hygiene proceduresTHHHCO01B Develop and update hospitality industry knowledgeTHHBKA01B Organise and prepare foodTHHBKA02B Present foodTHHBKA03B Receive and store kitchen suppliesTHHBKA04B Clean and maintain kitchen premisesTHHBCC01B Use basic methods of cookeryTHHBCC02B Prepare appetisers and saladsTHHBCC00B Prepare sandwichesTHHBCC03B Prepare stocks, sauces and soupsTHHBCC08B Prepare hot and cold dessertsTHHBCC09B Prepare pastry, cakes and yeast goodsTHHBCC11B Implement food safety proceduresTHHCCH01A Prepare cook and serve food (holistic unit)ASTHMCC01 Work release 01THHBPT01B Prepare and produce pastriesTHHBPT02B Prepare and produce cakesTHHBPT03B Prepare and produce yeast goodsTHHGGA01B Communicate on the telephone

THHGCS02B Promote products and services to customersTHHGCS03B Deal with conflict situationsTHHGTR01B Coach others in job skillsTHHADPT01B Prepare bakery products for patissiersTHHADPT02B Prepare and present gateaux, tortes and cakesTHHADPT03B Present dessertsTHHADPT04B Prepare and display petits foursTHHADPT05B Prepare and model marzipanTHHADPT06B Prepare desserts to meet special dietary requirementsTHHADPT07B Prepare and display sugar workTHHADPT08B Plan, prepare and display sweet buffet show piecesTHHSPT01B Plan coffee shop layout, menu and storageTHHADCC06B Prepare chocolate and chocolate confectioneryCOMO1B Success in Tertiary EducationASTHMCC02 Work release 02Human Resource Operations in Tourism and HospitalityTHHGLE01B Monitor work operationsTHHGLE02B Implement workplace health, safety & security proceduresTHHGLE08B Lead and manage peopleAccounting and Financial Analysis ITHHGFA06A Interpret financial informationTHHGLE13B Manage finances within a budgetBSBADM309A Process accounts payable and receivableTourism and Hospitality Sales and PromotionsTHHGCS06B Plan and implement sales activitiesTHHGCS07B Coordinate marketing activitiesTHTSMA02B Create a promotional display/standTHHGCS08B Establish and conduct business relationshipsFood and Beverage ManagementTHHGGA06B Receive and store stockTHHGGA07B Control and order stockBusiness CommunicationsTHHGCS04B Make PresentationsTHHGGA04B Prepare Business DocumentsTHHGGA05B Plan and manage meetingsAdvanced Catering ControlTHHS2CC1B Monitor catering revenue and costsTHHS2CC2B Establish and maintain quality controlTHHS2CC3B Develop a food safety program

THH51202 - Diploma of Hospitality ManagementDuration: 2 Years (Semester 1, 2, 3 and 4) Full Timeincludes all subjects from Semester 1, 2 and 3 Certificate IV in Hospitality(Commercial Cookery) or includes all subjects from Semester 1, 2 and 3Certificate IV in Hospitality (Patisserie).

The Diploma of Hospitality Management is designed for studentswho wish to develop a range of management skills and knowledgefor kitchens or general hospitality enterprises. The course includeshuman resource management, business administration, marketing,legal and business compliance, quality systems management,financial management and managing quality customer service.

Course Subjects:DIP0501 Project and Risk Management in Tourism and HospitalityDIP0502 Tourism and Hospitality MarketingDIP0503 Accounting and Financial Analysis IIDIP0504 Conference and Event ServicesDIP0505 Contemporary Workplace Relations Issues for

Tourism and HospitalityDIP0506 Tourism and Hospitality Services ManagementDIP0507 Intern Study III

THH60202 - Advanced Diploma of Hospitality ManagementDuration: 2.5 Years (Semester 1, 2, 3, 4 and 5) Full Timeincludes all subjects from Semester 1, 2, 3 and 4 Diploma of HospitalityManagement.

The Advanced Diploma of Hospitality Management is a thoroughmanagerial qualification designed for students who wish to pursuea career as an Executive Chef or at a managerial level. The courseincludes; human resource management, tourism and hospitalitymarketing, feasibility studies in tourism and hospitality, accountingand financial analysis, project management in tourism and

hospitality, business design and development, business ethics andlaw. Graduates of the Advanced Diploma of Hospitality Managementare able to progress to the Bachelor of Business in Hotel andResort Management or Bachelor of Business in Convention andEvent Tourism Management offered in partnership with SouthernCross University at our Perth Campus.

Course Subjects:ADIP0601 Feasibility Studies in Tourism and HospitalityADIP0602 Business Design and Development in Tourism ADIP0603 and HospitalityADIP0604 Accounting and Financial Analysis IIIADIP0605 IT Network ManagementADIP0606 Revenue ManagementADIP0607 Human Resource Management in Tourism

and HospitalityADIP0608 Intern Study IV

University StudiesSouthern Cross University (SCU) has worked since 1999 with theAustralian School of Tourism and Hotel Management offering theBachelor of Business in Hotel and Resort Management and theBachelor of Business in Convention and Event TourismManagement. For further information please refer to the Tourismand Hospitality Management Undergraduate Prospectus orwww.scu.edu.au

“Today, with the implementation of the Hospitality and Tourism TrainingPackage, the Australian School of Tourism and Hotel Managementprovides you opportunities to link your chef / pastry chef qualificationsto further studies, including the Diploma, Advanced Diploma or BachelorDegree in Hotel and Resort Management. The opportunities areendless.”

David DeFriest2nd Year ApprenticeWhite Salt Restaurant, Sorrento

HEAD CHEF / MANAGEMENT PATHWAY

14 www.asthm.com.au

Awards• Western Australian Tourism Council Award

- Tourism Education and Training 2003 Winner / 2006 silver Medalist• Tourism Training Australia Award

- Best Practice in Education and Training for the Hospitality & Tourism Industry 2002

- Training Excellence for Hospitality & Tourism 2001• Australian Culinary Federation

- Training Provider of the Year AwardSalon Olympia Culinaire - 1998, 1999, 2000, 2001, 2003 & 2004

• Hospitality & Tourism Industry Training Council Award- Best Overall Industry Contribution 2001

• 2001 Restaurant & Catering Industry Association- Winner Best Service Provider Award 2001

• Telstra Small Business Awards- Finalist 2001 & 2002

University ArticulationIn addition to offering the Bachelor of Business in Hotel and ResortManagement and the Bachelor of Business in Convention and EventTourism Management with Southern Cross University, the AustralianSchool of Tourism and Hotel Management is also able to offeradvanced standing and credit transfer to a number of other leadingAustralian and international universities. Our student services department provides detailed course information and assists studentswith their applications to many leading university programs.

FacilitiesThe Australian School of Tourism and Hotel Management world classtraining facilities include:• 2 fully equipped commercial Kitchens• 10 lecture rooms equipped with digital data projectors,

TV and DVD players

• 1 Travel Agency Training Area• 1 dedicated undergraduate lecture room equipped with PC’s, digital

projector and laser printer • 1 computer laboratory with 24 x Pentium 4 computers, 256 DVR Ram,

40 GB HD, 17” flat screens• Free 1.5 megabite high speed broadband internet access• 1 restaurant / bar fully equipped, coffee machine, glass washer, beer

reticulation (4 head), touch screen point of sale, 2 x gueridon trolleys• 1 rooms division / hotel reception area with 2 x purpose built reception

desks, 4 x inset computers (Fidelio V7, marketing and yield applications)• 1 reference library with 3 x Pentium 4 computers, 17” flat screens,

laser printer, 800+ reference resources and titles• 1 student recreation room including 9 x Pentium 4 computers,

17”flat screens and laser printer• 4 x A4 laser printers, 1 x A3 Canon colour printer / copier• Student common room, refreshments, hot / cold drinks• 6 x digital projectors• 1 x HP Designjet NP130 large format printer• Access to Australian public university libraries with a university

student card*• Access to MySCU providing extensive online student services and

support including an extensive e-library** Southern Cross University students only

It is a delight to work with graduatingstudents from the Australian Schoolof Tourism and Hotel Management,who continually display strong workethics, commitment to the industryand a positive attitude. All studentsare a credit to both the school and the industry.

Tim LeechChef and Proprietor White Salt, Sorrento

To ensure your business’s success, it isvital to have access to the best possiblepeople and training available. I have worked with many studentsgraduating from the Cookery courses atthe Australian School of Tourism andHotel Management and believe that it is a prime source of well trained pro-fessionals who understand the need forproviding great food and quality service.

Hans LangChef and Proprietor The Gala Restaurant, Applecross

MEMBERSHIP, AWARDS & FACILITIES

Memberships include:

The Perfect Place to Live and Study

With the magnificent Swan River gently meandering its way fromrolling eucalypt covered hills to the sparkling Indian Ocean, the city isblessed with enormous natural beauty. All this and low rental, qualityaccommodation makes Perth the preferred place of study forthousands of overseas students every year.

For the outdoor types Perth is close to paradise! From walks andpicnics in stunning parklands to a casual round of golf at any one of anumber of championship courses; from sailing on the Swan toswimming in the clear azure ocean; from water skiing to windsurfing or just plain relaxing, Perth is perfect. Everything is so closeto hand. Even Margaret River, one of the world's finest winedistricts, is only a leisurely few hours drive south.

On the other hand, Perth is a whole lot more than just one of theworld’s beautiful cities; it’s also a thriving business centre andAustralia’s principal window to South-East Asia.

Right in the very heart of Perth’s central business district is theASTHM campus. It’s just a hop, skip and jump to the central bus andrail stations and city shopping.

Just five minutes away is Northbridge, the jewel of Perth’s night life.With numerous sidewalk cafes, restaurants, live music venues, late

night bars and nightclubs, not to mention the museum, art galleriesand cinemas, Northbridge is a never ending play where the actschange everyday.

The inner city suburbs of Subiaco, Leederville, and Mt Lawley alsopresent the visitor with a stimulating variety of shops, cafes andrestaurants. And a few miles south lies the historic port city ofFremantle with its beautifully preserved nineteenth century buildingsand Mediterranean lifestyle. Fremantle offers a unique range ofsights and experiences.

There can be no better place than Perth to study and at the sametime enjoy such natural beauty combined with the rewards of theCity’s relaxed lifestyle.

PERTH, WESTERN AUSTRALIA

There can be no better place than Perth to study and at the same timeenjoy such natural beauty combined with the rewards of a low cost ofliving and the city’s modern, relaxed and safe lifestyle.

PERTH EDUCATION CITY

www.asthm.com.au16

Admission RequirementsASTHM welcomes all students who are at least 15 years of age andwho have completed the Australian equivalent of Year 10 or higherachieving a satisfactory academic result.

English as a Second LanguageApplicants with English as a second language must attain an Englishscore of IELTS 5.5 or TOEFL 500 in order to receive an offer of acceptanceto ASTHM. For students who do not meet the required level of English,the Australian School of Tourism and Hotel Management will arrangeenrolment into a suitable intensive English course at one of Perth’sleading English language colleges:

For more information go to www.eurocentres.com.auAll applicants are required to attend a selection interview prior to a firmoffer of acceptance being made.

Student SelectionSelection for the course is based on school merit, personality, attitudeinterest in qualifying as a chef, prior work experience and prior school ortertiary results. This will be assessed at the selection interview either atASTHM or at the office of one of our appointed education agents.Mature age applicants with satisfactory levels of industry experiencewill be assessed on an individual basis.

Applications to the Australian School of Tourism and Hotel Management All enrolment applications should be forwarded directly to the AdmissionsOffice and should be supported by all relevant documentation as detailed on the enrolment application form. Applicants will be notifiedon receipt of the completed application form regarding details of theirselection interview. Overseas students will be required to attend aninterview with one of the designated agent principles in their country.

Offers of Admission to the Australian School of Tourism and Hotel ManagementSuccessful applicants will receive written notification regarding theoutcome of the application interview within seven days of the interview.

The Enrolment Fee must be received within 14 days of receipt ofnotification to course admission.

Overseas students will be issued with the Electronic Confirmation ofEnrolment (eCOE), enabling you to proceed with your Student Visaapplication following receipt of the Enrolment Fee and Semester 1tuition fees.

Course Requirements

Student UniformsStudents are required to wear the correct ASTHM uniform at all timesboth during school hours and travelling to and from the School. Thestudent uniform has been carefully selected to form part of a traditionalHotel Management uniform and should be worn with pride. A chefsuniform must also be worn for all practical sessions.

The ASTHM student uniforms are available only from our uniformsuppliers in Perth and students are advised to ensure their uniformorders are completed at least 14 days prior to course commencement.See the attached “Uniform Details” sheet for more information.

Knife and Tool SetA basic set of tools comprise the minimum requirements for thecourse. These tools are required by week two of the commercialcooking and patisserie course programmes. See the Uniform Detailsattachment to this brochure for specific Knife and Tool details.

Required TextsA book list is published prior to the commencement of each course.The book list is included in the rear of this brochure and lists all textbooks required for the course of your choice. Texts are supplied andincluded in the course fees.

Flexible Learning and AssessmentAssessment is competency based and uses a variety of differentassessment methods including; formal examinations, short questions,practical evaluations, projects, case studies and on-the-Job Assessment.

Students are required to achieve all competencies in each of the prescribed units to be awarded the qualification.

For either of the University Degrees assessment is graded and takesform in a number of ways including, case studies, assignments, projects,examinations etc.

Industry PlacementPrior to being provided with either work experience or paid industryplacements all students are required to meet the minimum standardsdemanded by industry. The standards and criteria upon which studentsare assessed for this placement are:

• Have a satisfactory attendance record

• Demonstrated high standards of personal grooming andappearance as appropriate for the industry and as identified in the Student Handbook. Non-conventional hairstyles and colours, jewellery and poor grooming are not acceptable and mayresult in a delay or cancellation of the industry work placement

• Work Experience - must display and demonstrate the requiredlevel of skill and knowledge to capably complete the workexperience placement

• Paid Industry Placement - have successfully achieved all therequired competencies to qualify for the Certificate III in Hospitality(Commercial Cookery) or Certificate III in Hospitality (Patisserie).

Students should not expect to work any earlier than this and shouldbe able to support themselves throughout this time.

International students are permitted to work 20 hours per weekthroughout the school term, however you may work full time duringthe school term breaks. It is important to note that the wages youreceive will generally assist you with some of your living expenses,but are not sufficient enough to cover the cost of tuition and livingwhile studying in Australia.

GENERAL INFORMATION

17

GENERAL INFORMATION

Academic StaffThe hospitality and tourism industries are dynamic and highly competitive.Needs and focus within the industry can change markedly within veryshort time frames. In order to stay in touch and maintain the closestpossible links, a high proportion of ASTHM lecturers are currently em-ployed in senior positions within the industry. Needless to say, this hasconsiderable benefits for our students. Not only are they kept up todate with new ideas and changing technology but they are also ableto build a network of invaluable connections within the industry.

The success of this approach is proven by the fact that the AustralianSchool of Tourism and Hotel Management acts as a consultant for awide range of hospitality and tourism ventures around Australia andinternationally.

Student OrientationPrior to course commencement, all students are required to attend anorientation to meet academic staff and familiarise themselves with thefacilities, required texts and the School’s professional and academicexpectations.

Student ServicesAt ASTHM, we place a strong emphasis on the personal safety andpastoral care of our students. During school hours, counsellors are on-hand to assist students with practical advice on personal, educationaland career matters. Senior staff are also available for personal one toone consultations regarding student progress and career decisions.

Skills RecognitionRecognition of Prior Learning (RPL) is recognised and given greatemphasis throughout the enrolment stage. Students who wish to applyfor credit transfer or recognition of prior learning need to ensure allapplications are completed prior to course commencement. A fee ofAU$70 per unit applies to all RPL applications. Credit Transfer is pro-vided free of charge.

GraduationThe Australian School of Tourism and Hotel Management AcademicCouncil formally recognises the achievements of all graduates. A studentgraduation takes place for all students who successfully complete theDiploma or Advanced Diploma of Hospitality Management program.Students who successfully complete the Certificate in Hospitality(Commercial Cookery) or (Patissiery) are invited to attend a formalCertificate presentation.

University ArticulationIn addition to offering the Bachelor of Business in Hotel and ResortManagement and the Bachelor of Business in Convention and EventTourism Management with Southern Cross University, the AustralianSchool of Tourism and Hotel Management is also available to offeradvanced standing and credit transfer to a number of other leadingAustralian and international universities.

Our student services department provides detailed course informationand assists students with their applications to all associated universityprograms.

Course Fees Include• All course tuition and assessments• Student Uniforms*• Knife and Tool Set*• Student ID and Concession Card• Wireless network access and broadband internet access• All course texts / bound course guides / Student Handbook• Student file• English language support sessions• Job club and student remedial support lessons (weekly)• Student support services• Course Excursions and educational trips• SCU students - access to MySCU (student intranet)* see Uniform Details at rear of brochure

Student LoansUnicredit is a membership based financial services institute. A UnicreditStudent Loan is the ideal way to finance your studies and its relatedcosts. Parental guarantee is usually required, but that makes you eligiblefor a generously discounted interest rate, enabling you to achieve thequalification on which you have set your sights. International studentsmay apply for a student loan with Unicredit. Further details and UnicreditStudent Loan application forms are available from the Australian Schoolof Tourism and Hotel Management Admissions Department. All loansare subject to Unicredit’s normal lending criteria.

Student Information

At ASTHM we pride ourselveson commitment to excellencein education and training.Our graduates are ourambassadors and can beviewed in many rewardingcareers around the world.

For further information contact:

Admissions OfficeAustralian School of Tourism and Hotel Management641 Wellington StreetPerth Western Australia 6000

Telephone: (61) 8 9322 3202Facsimile: (61) 8 9321 3698Website: www.asthm.com.auE-mail: info@asthm.com.au

Please refer to our webpage www.asthm.com.au > prospective students > general information for further detailed information.

E N R O L M E N T F O R M

Personal Details

Family name: Given names:

Address (in Australia):

Postcode: E-mail:

Telephone (H): (W):

Date of birth: Male: Female: Marital status:

Place of birth: Citizenship:

Passport number: Date of issue: Place of issue:

Medical Condition:

Contact in an emergency:- Family name: Given names:

Address in Australia:

Telephone number (H): (W)

Education Details (Supporting documentation required)

Name of school you last attended:

State/Country: Highest level achieved:

Year you left school: University/College/Technical:

Exemption Request form (recognition of prior learning or credit transfer) completed: Yes: No:

Enrolment Details

Name of course:

Length of course: Full time: Part time:

Course commencement date: / / 20 Course completion date: / /20

Course Fees

Course Fees (Refer to Timetable and Fee Schedule) Course Fee AU $

Deposit paid: / / 20 Deposit AU $

Accommodation: AU $ O/S Health Cover: AU $ Balance AU $

Accommodation Details

Do you wish ASTHM to arrange temporary accommodation for you? Yes No

Indicate your preference: Hostel Homestay Other:

Do you require airport pickup? Yes No

Employment History (Supporting documentation required)

Employer Place From / to Position

How were you introduced to ASTHM? Education Agent School Expo Other:

Overseas Students Only

Permanent address in home country:

Postcode:

Home Telephone: Facsimile:

Language Skills [ L (Lower Intermediate), I (Intermediate), U (Upper Intermediate) ]

English Indonesian Cantonese Japanese French Other

Note: Please attach all supporting documentation to the enrolment form. Read the terms and conditions and sign this form on the reverse side.

Listening

Speaking

Reading

Writing

T E R M S A N D C O N D I T I O N S

QA JAN 2007 M&A006

1. Contract between the Applicant and the Australian School ofTourism and Hotel Management hereafter referred to asASTHM. Upon acceptance of an offer of a place at the AustralianSchool of Tourism and Hotel Management a binding contractis created between the applicant and ASTHM. The applicantundertakes to observe the Conditions of Enrolment and topay such fees and charges as may be applicable during theperiod of the applicants enrolment at ASTHM.

2. Payment of Fees and Charges(a) Your Application Fee referred to in the Course Timetableand Fee Schedule included with the application form is notrefundable if your application is accepted and you wish tocancel. The Application Fee covers the cost of registrationand programming of courses for applicants. (b) All fees and charges are payable in Australian Dollars priorto the commencement of the course or on the datesspecified by ASTHM.(c) All late fees will incur a penalty interest charge of 8%calculated on the outstanding amount. Interest will beaccumulated on a daily basis.

3. Safeguarding applicants Fees Paid in AdvanceAll fees received are deposited in the ASTHM Student FeesAccount and are drawn upon in accordance with AustralianAccrual Accounting Standards and statutory requirementsunder Federal and State Acts. ASTHM is also a member ofthe Tertiary Assurance Scheme.

4. Refund Policy(a) The Application Fee and Accommodation Booking Feesare non refundable.(b) Any notification of withdrawal must be in writing.(c) If the applicant applies for, but is unable to obtain astudent visa through no fault of their own, all course feespaid will be refunded in full, less $230 for administrativecharges. Written confirmation from the Australian HighCommission of visa refusal is required to be submitted toASTHM prior to the refund of any fees.(d) A semester is deemed to be either the duration of thecourse or 22 weeks, whichever is the lesser.(e) In the event that the applicant withdraws from a coursethe refund policy will apply as follows:

i) Notification more than 10 weeks before the commencement date, course fees paid will be refunded in full less $470 for administrative expenses.

ii) Notification more than 4 weeks and up to 10 weeks before commencement date, 70% of a semester’s fees paid will be refunded.

iii) Notification 4 weeks or less before commencement date, 40% of a semester’s fees paid less $470 for administrative expenses will be refunded.

iv) Notification after commencement date and during the first four weeks, 30% of a semester’s fees paid less $470 for administrative expenses will be refunded.

v) Notification after the 4th week, no refund will be paid and any outstanding fees for the semester will be payable to ASTHM on demand.

f) If ASTHM withdraws an offer, fails to provide the programoffered or terminates an education service:

i) Before the commencement date, all course fees paid will be refunded in full unless the offer had been based on incorrect information from the applicant, in which case an administrative charge of $230 is non refundable.

ii) After the commencement date, a refund, pro rata, of the unearned portion of the semester’s fees paid will be refunded.

g) If ASTHM withdraws an applicant from an educationservice because the applicant has seriously breached theinternational student visa conditions or the Rules of ASTHM,no refund of the semester’s fees paid will be given.h) The Grievance Resolution policy of ASTHM does notcircumscribe the applicant’s right to pursue other legalremedies.i) Any fees, costs or disbursements incurred in debt recoveryfor unpaid course fees will be the cost of the applicant or theapplicants guarantor.

5. Student Obligationsa) The applicant will attend all lessons, assessments andexaminations during the course and will abide by the rulesand regulations of ASTHM at all times.b) ASTHM reserves the right to require the applicant to leavea course or a course unit or subject at any stage if theapplicant fails, without good reason, to meet therequirements of Clause 5(a) or if the conduct of the applicantis such that the continued presence would, in the opinion ofASTHM, be detrimental to the satisfactory conducting of thecourse. In such circumstances any refund of fees is entirelyat the discretion of ASTHM.(c) You are required to inform ASTHM immediately shouldyou change your address or telephone number.(d) You are required to meet all selection criteria for the“Intern Studies” prior to any placement into employmenttaking place.(e) If you wish to request exemptions for Recognition of PriorLearning or Credit Transfer you must complete the relevantexemption application form and submit this with yourapplication. Once your enrolment has been accepted, nofurther exemptions will be granted.(f) Each subject/unit will be formally assessed and the natureand criteria of the assessment are specified in the applicanthandbook and course introductory guide.

Students who do not meet the minimum assessment criteriaand who require a supplementary assessment may begranted the supplementary assessment by the Head ofDepartment. All supplementary assessments are granted at acost of $50 per assessment.

6. Transfer to other educational institutions or to other courseswithin ASTHM is granted only in exceptional cases andrequires the approval of the Academic Director.

7. In circumstances where the applicant requires urgentmedical treatment and it is not possible to communicate withthe parent/guardian of an applicant under 18 years of age,ASTHM is authorised to arrange appropriate medicaltreatment in accordance with the advice of qualified medicalpractitioners.

8. ASTHM may vary such Conditions of Enrolment as may benecessary to comply with any law or regulation oramendment thereof of the Commonwealth of Australia orthe State of Western Australia.

9. The contract between the applicant and ASTHM is governedby the laws of the Commonwealth of Australia and the Stateof Western Australia.

10. Dependants of ASTHM international students can attend agovernment or non-government school. Annual fees rangefrom $4,000 for primary education to $15,000 for secondaryeducation.

11. ASTHM grievance resolution policy can be found in theStudent Handbook which is presented to applicants atOrientation and is available on-line.

12. ASTHM reserves the right to vary the course curriculumand/or timetable without prior notice to you.

13. The applicant and guarantor agree that ASTHM mayexchange information about the applicant and guarantorwith a consumer credit reporting agency. A credit reportingagency in possession or control of a credit information file, ora credit provider or credit reporting agency in possession orcontrol of a credit report, will take reasonable steps, by wayof making appropriate corrections, deletions and additions, toensure that the personal information contained in the file orreport is accurate, up-to-date, complete and not misleading.

14. Declaration of applicant:(a) I declare that the information I have provided on thisapplication is true and accurate in every detail.(b) I have read and fully understand the syllabus of thecourse for which I am applying,(c) I have read, understood and agree to abide by theConditions of Enrolment as set out on this application, andthat these conditions were made available to me in my ownlanguage at my request.(d) I understand that upon acceptance of this application abinding contract exists between ASTHM and the applicant orapplicants guarantor, the terms of which apply to this andany subsequent course or semester.(e) I agree that ASTHM may disclose my personalinformation to registration authorities, service providers,affiliated education institutions or credit reporting agenciesthat perform services on our behalf.(f) I agree to ASTHM identifying and publishing my name andany of my images captured in ASTHM promotional materials.(g) I understand that this agreement does not remove theright to take further action under Australia’s consumerprotection laws.

Signature of Applicant

Date

Signature - Parent/Guardian if applicant is under 18

15. Guarantee

I, the undersigned, having read and understood theconditions stated herein, agree to guarantee payment of allcourse fees and course costs incurred by the applicant:

(print applicants name here)in relation to the education and training services provided byPerth Hospitality Professionals Pty Ltd trading as AustralianSchool of Tourism and Hotel Management.

Signature of applicant’s Guarantor

Date

Name of applicant’s Guarantor (Please print in full)

Address of Guarantor

Occupation of Guarantor

Application Checklist1. Complete all sections of the Application Form2. Read and understand all Conditions of Enrolmentincluding the refund policyYou should include:• Certified copies of your academic records / qualifications /

employment details• Application Fee of $200

Application Approved (office use)

Date

Please forward your completed application to:The Admissions Office Australian School of Tourism and Hotel Management 641 Wellington Street, Perth Western Australia 6000 International Telephone: (61) 8 9322 3202 International Fax: (61) 8 9321 3698 ASTHM Provider Code: 01303KSouthern Cross University Provider Code: 02621K

Qualify as a Chef with Western Australia’s most awarded Hotel and Culinary Arts School

Commercial Cookery

PatisserieCertificate IICertificate IIICertificate IV

DiplomaAdvanced Diploma

AUSTRALIAN SCHOOL OF TOURISM AND HOTEL MANAGEMENT

AUSTRALIAN SCHOOL OF TOURISM AND HOTEL MANAGEMENT

641 Wellington Street, Perth, Western Australia 6000Telephone (61) 8 9322 3202Facsimile (61) 8 9321 3698Website www.asthm.com.au

info@asthm.com.au

National provider code: 1973, CRICOS provider code: 01303K