asca.edu.au
TO EVERYTHING Welcome to the Australian School of Culinary Arts. For 21 years as the Australian School of Tourism & Hotel Management we have taken our students closer to being the chefs they want to be. Now today our school has expanded to include the Australian School of Culinary Arts (ASCA), 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. For the qualified chef food and cooking can be an art form and a lifestyle. It is exhilarating to consider that people from around the world will continue to seek out new destinations, new restaurants, hotels and cafes and new food experiences. The enjoyment and satisfaction of people experiencing culinary delights everywhere is ultimately the chef’s responsibility.
The universal enjoyment of food and the happiness of diners is something we constantly consider and teach our students as we train them to meet and exceed the expectations of food lovers everywhere. We invite you to share our philosophy and look forward to helping you begin a life-long journey of discovering the culinary arts. Alan Williams Managing Director
Professional CHEF OR CHEF PATISSIER - ASCA
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TO BEING THE BEST At the Australian School of Culinary Arts (ASCA) the right attitude is just as important as talent and hard work. We teach our students the value of self-discipline, respect and positivity. We encourage a professional mindset and every day our students dress as though they are already working professionals. This is the sort of practice that sets our students apart.
Australian Qualifications
Award Winning Training
Our world-class training facilities include: • 1 Commercial kitchen • 1 Commercial patisserie kitchen • 17 lecture and tutorial rooms with audio visual • University standard IT & online student management • Fully equipped restaurant & bar • Rooms division & hotel reception with industry standard software • Reference library and online library database • Student Cafe with Wireless Internet Service
The training we offer you at ASCA is multi award winning and in culinary arts we are one of Australia’s most awarded schools. Six times in the past ten years as ASTHM we have won the Training Provider of the Year in the Salon Olympia Culinary WA. Our dedication to excellence and your career gives you the perfect start. As well as the renowned Australian Commercial Cookery and Patisserie Qualifications, ASCA students can choose to progress to a Diploma of Hospitality at the Australian School of Tourism & Hotel Management (ASTHM) to give them a broader based knowledge of hospitality enterprises or as a pathway to a hotel management degree.
SIT20307 Certificate II in Hospitality (Kitchen Operations) SIT30807 Certificate III in Hospitality (Commercial Cookery) SIT31107 Certificate III in Hospitality (Patisserie) SIT50307 Diploma of Hospitality
Better Equipped
Six time winner of the Training Provider of the Year in the Salon Olympia Culinary WA.
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TO THE GOOD LIFE Perth, Western Australia
Getting Around
Perth is Western Australia’s capital city and offers some of the world’s best living. Superb weather and a city nestled between the Indian Ocean and the Swan River makes recreation easy for all. Mining and resources, a thriving business culture and close links with Asia make Perth a prosperous and dynamic location.
Perth has an excellent public transport system including river ferries. The Australian School of Culinary Arts (ASCA) sits in the heart of the city, just five minutes walk from the central station. The city is also serviced by many international and national airlines.
The city hosts a huge community of Australian and international students all happy to be studying in this idyllic place.
For more information about Perth please visit: cityofperth.wa.gov.au westernaustralia.com
The Great Outdoors Long, warm summers combined with beautiful beaches, parklands and endless food destinations to create an amazing outdoor lifestyle. Our students have access to incredible shopping, restaurants, cafes, clubs and night life, as well as theatre, music, art galleries, festivals and sports events.
Professional CHEF OR CHEF PATISSIER - ASCA
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TO YOUR CAREER Cookery qualifications open many doors, each one leading to an exciting and secure future. The global hospitality industry presents a huge array of career opportunities at hotels, resorts, restaurants, hospitals, theme parks, sports grounds and more. While people continue to travel for business and pleasure and enjoy food and drink there will always be great opportunities for qualified chefs. The challenge of achieving your chef qualification requires commitment and dedication, passion and flare.
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You will need to pursue technical excellence and a desire to continue learning. The apprentice chef and indeed the executive chef are both at their best only while they continue to improve their skills and expand their knowledge.
TO BEING A REAL CHEF Five Pathways to Your Career The Australian School of Culinary Arts (ASCA) offers five distinct career paths leading to your qualification as a chef. Each path is a recognised route to achieving your Trade Qualifications in Australia.
Your Pathway Options 1. CERTIFICATE III IN HOSPITALITY (COMMERCIAL COOKERY)
2. CERTIFICATE III IN HOPSITALITY (PATISSERIE)
3. CERTIFICATE II IN HOSPITALITY (KITCHEN OPERATIONS)
4. CHEF APPRENTICESHIP (PATISSIER OR CHEF)
1 Year Full Time
1 Year Full Time
6 Months Full Time
3 Years Full Time
Pre-apprenticeship Course
Apprenticeship Course
The Pre-Apprenticeship is a pathway course for Australian students to gain entry into a full time apprenticeship upon successful completion. It also serves as a foundation course for international students who wish to gain practical cookery skills.
The Apprenticeship is only available to permanent Australian residents/citizens, apprenticeships are undertaken while you are employed and combine both onthe-job training and off-the-job training with us 1 day per week.
This course gives you the skills and knowledge to complete all of the off-the-job requirements of the Chef Apprenticeship. It includes practical training & employment in a commercial kitchen.
This course gives you the skills and knowledge to complete all of the offthe-job requirements of the Patissier Apprenticeship. It includes practical training & employment in a commercial pastry kitchen.
5. RECOGNITION OF PRIOR LEARNING (RPL)
RPL is available to anyone who has learned while working in a commercial kitchen. When assessed, these skills may make students eligible for course credit.
The apprentice chef and the executive chef are both at their best only while they continue to improve their skills and expand their knowledge. Professional CHEF OR CHEF PATISSIER - ASCA
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CERTIFICATE III IN HOSPITALITY (COMMERCIAL COOKERY) 1 Year Full Time 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 employment. 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 (refer to page 9), students can apply for the ASCA Trade Chef qualification.
COR003 Cold Larder SITHCCC006A Prepare appetisers & salads SITHCCC007A Prepare sandwiches SITHCCC008A Prepare stocks, sauces & soups
COR004B Hospitality Operations SITHIND001A SITXCOM001A SITXCOM002A SITXOHS001B
Develop & update hospitality industry knowledge Work with colleagues & customers Work in a socially diverse environment Follow health, safety & security procedures
COR005 Kitchen Essentials SITXCOM003A SITXCOM004A SITXHRM001A HLTFA301B
Deal with conflict situations Communicate on the telephone Coach others in job skills Apply first aid
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.
CC001 Hot Kitchen & Food Service I SITHCCC009A Prepare vegetables, fruit, eggs & farinaceous dishes SITHCCC011A Select, prepare & cook seafood
CC002 Hot Kitchen & Food Service II SITHCCC010A SITHCCC012A
Select, prepare & cook poultry Select, prepare & cook meat
CC003 A la Carte, Buffet & Dietary Cooking
COURSE SUBJECTS SIT30807 COR001 Introduction to Cookery SITHCCC001A SITHCCC002A SITHCCC003A SITHCCC004A SITHCCC005A SITXOHS002A SITHCCC027A
Organise & prepare food Present food Receive & store kitchen supplies Clean & maintain kitchen premises Use basic methods of cookery Follow workplace hygiene procedures Prepare, cook & serve food for food service
SITHCCC015A SITHCCC016A SITHCCC029A SITHCCC028A
Plan & prepare food for buffets Develop cost effective menus Prepare foods according to dietary & cultural needs Prepare, cook & serve food for menus
Note: The course is not suitable for persons unable to handle meat, seafood, poultry or dairy products.
COR002 Pastries & Desserts SITHCCC013A SITHCCC014A SITXFSA001A
Prepare hot & cold desserts Prepare pastries, cakes & yeast goods Implement food safety procedures
Successful graduates have the skills and knowledge to be employed as an Apprentice, a Chef or a Chef Patissier.
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TO EXCELLENCE CERTIFICATE III IN HOSPITALITY (PATISSERIE) 1 Year Full Time 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 employment. 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 ASCA Trade Patissier qualification.
SITHCCC013A SITHCCC014A SITXFSA001A
Prepare hot & cold desserts Prepare pastries, cakes & yeast goods Implement food safety procedures
COR003 Cold Larder SITHCCC006A Prepare appetisers & salads SITHCCC007A Prepare sandwiches SITHCCC008A Prepare stocks, sauces & soups
COR004B Hospitality Operations SITHIND001A SITXCOM001A SITXCOM002A SITXOHS001B
Develop & update hospitality industry knowledge Work with colleagues & customers Work in a socially diverse environment Follow health, safety & security procedures
COR005 Kitchen Essentials
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 SIT31107 COR001 Introduction to Cookery SITHCCC001A SITHCCC002A SITHCCC003A SITHCCC004A SITHCCC005A SITXOHS002A SITHCCC027A
COR002 Pastries & Desserts
Organise & prepare food Present food Receive & store kitchen supplies Clean & maintain kitchen premises Use basic methods of cookery Follow workplace hygiene procedures Prepare, cook & serve food for food service
SITXCOM003A SITXCOM004A SITXHRM001A HLTFA301B
Deal with conflict situations Communicate on the telephone Coach others in job skills Apply first aid
PAT001 Specialist Pastries & Cakes SITHPAT001A SITHPAT002A SITHPAT003A SITHPAT009A
Prepare & produce pastries Prepare & produce cakes Prepare & produce yeast goods Prepare desserts to meet special dietary requirements
PAT002 Advanced Tortes & Gateaux SITHPAT004A SITHPAT005A
Prepare bakery products for patisseries Prepare & present gateaux, tortes & cakes
PAT003 Advanced Confectionary SITHPAT007A SITHPAT008A SITHPAT010A
Prepare & display petits fours Prepare & model marzipan Prepare & display sugar work
Note: The course is not suitable for persons unable to handle meat, seafood, poultry or dairy products.
Professional CHEF OR CHEF PATISSIER - ASCA
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to PRACTICAL SKILLS CERTIFICATE II IN HOSPITALITY (KITCHEN OPERATIONS)
6 Months Full Time - Pre Apprenticeship 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.
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 SIT20307 COR001 Introduction to Cookery SITHCCC001A SITHCCC002A SITHCCC003A SITHCCC004A SITHCCC005A SITXOHS002A SITHCCC027A
Organise & prepare food Present food Receive & store kitchen supplies Clean & maintain kitchen premises Use basic methods of cookery Follow workplace hygiene procedures Prepare, cook & serve food for food service
COR002 Pastries & Desserts SITHCCC013A SITHCCC014A SITXFSA001A
Prepare hot & cold desserts Prepare pastries, cakes & yeast goods Implement food safety procedures
COR003 Cold Larder SITHCCC006A Prepare appetisers & salads SITHCCC007A Prepare sandwiches SITHCCC008A Prepare stocks, sauces & soups
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ASCA - Professional CHEF OR CHEF PATISSIER
COR004B Hospitality Operations SITHIND001A SITXCOM001A SITXCOM002A SITXOHS001B
Develop & update hospitality industry knowledge Work with colleagues & customers Work in a socially diverse environment Follow health, safety & security procedures
Notes: The course is not suitable for persons unable to handle meat, seafood, poultry or dairy products.
CHEF or PATISSIER CHEF APPRENTICESHIP Available to permanent Australian residents, apprenticeships are undertaken while you are employed and getting on-thejob 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.
TO YOUR QUALIFICATION Recognition of Prior Learning (RPL) Every student is given the opportunity to have existing skills formally recognised. Recognition of Prior Learning (RPL) is available to anyone who has experience working in a commercial kitchen or pastry kitchen but does not have formal Australian Trade Chef Qualifications.
Three Stages of Assessment ASCA has a simple process for RPL developed for a fast and efficient turnaround from application to recommendation. This process can take between one and six months depending on the quality of the application. ASCA will give you your application information before you start the 3 step process.
Step 1.
Step 2.
Step 3.
Self Evaluation
Enrolment and interview with the Assessor
Practical demonstration of your skills
Assess your competence against the qualification you apply for.
Your Assessor will discuss your selfevaluation, evidence and previous work experience.
Your Assessor will organise with your employer a practical skills test at your workplace (if appropriate) or an alternate location.
You may or may not have documentary evidence. You can apply without evidence and your Assessor will help you with this. Supply contact details for work referees who can confirm your skills. You will be given a list of suggested evidence to demonstrate your competency in particular units. If you do not have suitable evidence your Assessor will assist you.
You will answer questions about your work experience to identify your knowledge and skills and how they relate to the units applied for.
This is your opportunity to demonstrate your practical competence with a focus on the broad skills required in commercial kitchens.
If you are ready to enrol your Assessor will guide you through the units so your application can be processed. It will be decided if you can proceed to the next step or need to undergo gap training with ASCA.
When your self-evaluation is complete, make an interview appointment with our Director of Culinary Arts and enrol for RPL.
After the Assessment Your Assessor will advise you of the units of competency you completed successfully, whether you have gained the full qualification or if gaps have been identified. Skill gaps can be addressed through additional training with ASCA.
Candidates who cannot demonstrate the full range of knowledge required will be awarded a Statement of Attainment indicating units successfully completed as partial completion of a Certificate III in Hospitality (Commercial Cookery) or Certificate III in Hospitality (Patisserie) qualification.
Successful candidates who demonstrate the full range of knowledge required will be awarded a Certificate III in Hospitality (Commercial Cookery) or Certificate III in Hospitality (Patisserie). Students are also eligible to apply for the ASCA Trade Chef qualification or the ASCA Trade Patissier qualification.
Professional CHEF OR CHEF PATISSIER - ASCA
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TO THE TOP Diploma of Hospitality 1 Year Full Time
Practical and theoretical courses with a real world work placement
Planning and execution are paramount for discerning managers and the Diploma of Hospitality’s services oriented approach is focused on a range of management skills. This Diploma integrates theory and practical by combining carefully selected, nationally recognised vocational units to give students the opportunity to put their learning into practice while they complete their course. Students also become familiar with the practicalities of hospitality industry work in areas like restaurant, bar and function service and hotel reception. Our students are required to develop their own leadership styles consistent with a Diploma level qualification.
COURSE SUBJECTS SIT50307 DIP0011 DIP0002 DIP0003 DIP0013 DIP0005 DIP0012 DIP0014 DIP0008
Communication in Organisations Introduction to Tourism and Hospitality Management Introduction to Tourism and Hospitality Marketing Front Office Management Human Resource Management in Tourism and Hospitality Financial Information for Decision Making Tourism and Hospitality Services Management Food and Beverage Management
The Diploma of Hospitality is awarded by the Australian School of Tourism & Hotel Management.
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TO A TRUE SUCCESS STORY Ashley parnHAM Chef and Restaurateur, Scusi
I was 7 when my grandmother let me help cook scones and I realised I loved cooking. I didn’t love school but ASCA formerly ASTHM, was different because I was pursuing my passion. The teachers were fantastic, especially Mel Simpson, a realist who told us when we got it right, and when we didn’t. I did my apprenticeship at Windows, Burswood Resort’s fine dining restaurant where I learned an incredible amount and qualified one year early. I worked at the original Black Toms and then WA’s largest meat exporter Rod Russell. I cooked for his international clients and family. Rod was building on the Mandurah canals when he spotted the Scusi site and offered me the opportunity to open my own place. I grabbed it with both hands. Since opening Scusi we have won 4 gold plates and are in the running for this year’s Prix D’Honour for Excellence in Health, the Gold Plate’s highest achievable accolade. I thoroughly recommend the courses and ASCA.
TO EVERYTHING YOU NEED Find out more about any of the following Student & Enrolment information at asca.edu.au
Tools & Text Books
Student Orientation
Students must also purchase text books for their studies. A list of required course materials and text books for the first semester will be sent to students with their letter of offer and is also available on our web site.
The week before each semester, all new students are required to attend the orientation week. Students get the opportunity to meet academic staff, get to know our location, facilities and meet fellow students. They also receive advice about our professional and academic expectations. Students also receive course materials, handbooks and instruction on MyEnrolment.
Student Services & Admissions Our student services and admissions departments have a wide range of responsibilities spanning the student’s journey from recruitment to administration and support. Our highly qualified staff will handle your application, enrolment, re-enrolment, fees, accommodation bookings and any other questions that you may have during your studies.
School Attire ASCA students need to wear the chef uniform for all practical sessions. Students will be notified of chef uniform requirements and recommended suppliers with their letter of offer. Details are also available on our web site. For sessions in a classroom environment students may wear black or grey business trousers or skirts, black or grey business jacket, sweater or vests with a white business style shirt. Ties are not essential but students should feel free to wear a tie if they like. Business attire can be ordered through the school or students are welcome to wear items from their own wardrobe.
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A basic set of cookery tools is the minimum requirement for Cookery and Patisserie courses. These are needed by week two of the course.
Industry Work Placements Before starting placements all students must meet our internship placement standards. Students are assessed on the following criteria: • • •
Satisfactory attendance record High standards of personal grooming and appearance appropriate for the industry as identified in the Student Handbook Demonstrate the required level of skill and knowledge to complete the placement
Skills Recognition & Advanced Standing Our students get the opportunity to apply for Recognition of Prior Learning (RPL) during enrolment. Students who want to apply for credit transfer or RPL must make sure all applications are completed before the course starts. Advanced Standing/Credit Transfer is recognition that may be granted to enrolled students for study at appropriate institutions (normally competed within the last ten years) or professional experience in an area relevant to the current course. To apply for Advanced Standing towards your course, complete and return the Advanced Standing Application form available on our web site.
TO HOME Our students are welcomed to Perth, a beautiful city full of life and career opportunities – the perfect place to make home while they study and work towards their future. ASCA is proud to host a number of international students from over 50 different countries. You’ll find our school and our city are wonderful places to be.
Student Visa Applicants Applicants with English as a second language must demonstrate one of the following levels of language to qualify for a place: • • • • • •
IELTS 5.5 overall (minimum 5.0 in each band) or TOEFL 525 or 195 (Computer Based Score) or CEFR B2 or Eurocentres Level 6 or General English Upper Intermediate or higher
Working & Earning International students can work 20 hours a week during school terms and full time during breaks. The wages you earn will assist with your living expenses but will not be sufficient to cover the cost of tuition and living while studying in Australia.
Overseas Student Health Cover (OSHC) It is an Australian Government requirement that all international students have Overseas Student Health Cover (OSHC) for the duration of their visa in Australia. International students must pay the cost of their OSHC for the duration of their visa with their tuition fees once accepted on a course. Medibank Private is the provider and fees can be viewed at medibank.com
Students who do not meet the required English level are eligible for enrolment by ASCA into an intensive English course at Eurocentres Perth. Find out more at eurocentres.com
asca.edu.au Professional CHEF OR CHEF PATISSIER - ASCA
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TO YOUR PROFESSIONAL FUTURE Applications
Admissions Requirements
Selection for study is based on individual merit and applicants must attend an interview to assess their personality, character, attitude to the service industry and relevant work experience. The application process is:
ASCA welcomes students into our certificate courses who are at least 15 years old and have achieved a satisfactory result in the Australian equivalent of Year 10 or higher.
• Submit the Application for Admission in this brochure with the Application Fee (International Applicants only) • Include your resume using the template at asca.edu.au • Include certified copies of your school reports and academic transcripts (certified translations to English) Applicants must attend a selection interview at ASCA or the office of one of our appointed education agents. Mature age applicants with satisfactory levels of industry experience will be assessed individually.
Course Fees All course fees contribute positively to every student’s learning experience. Current fees are available on our web site. Fees include: • All course tuition and assessment • Student Handbook & Subject Guides • Student ID & Student Concession Card • MyEnrolment & MyWebmail student account • English language support • Remedial support lessons (weekly) • Excursions and educational trips • Free printing allowance • Wireless network and broadband internet access • Full range of Student Support Services
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Making an Application All applicants must complete the Application for Admission Form. You will find this form in this brochure and on our web site. Please submit the form with your supporting documentation to: The Admissions Office, Australian College of Applied Education, 641 Wellington Street, Perth, Western Australian, 6000
Offers of Admission Successful applicants will receive a letter of Offer and Acceptance. To secure your place, the first semester tuition fee must be received by ASCA’s Admissions Office by the date specified on the offer.
Our students get real world experience working in many of the leading restaurants, patisseries and hotels throughout Perth while they study.
Registration & Memberships
Awards
All courses in the brochure are registered by the Training Accreditation Council.
• Silver Award, Western Australian Tourism Awards 2007 for Industry Education
• Accredited Tourism Business - Australia
• Silver Award, Western Australian Tourism Awards 2006 for Industry Education
• Programs Accredited by Tourism & Hospitality Education, International Centre of Excellence (THE-ICE) • Member of The Association of Australian Hotel Schools (AAHS) • Member of Australian Culinary Federation (ACF) • Corporate Member of Australia Hotels Association (AHA) • Member of Registered City Guilds International Examination Centre (City & Guilds International)
• Winner, Western Australian Tourism Awards 2003 for Education and Training • Winner, Tourism Training Australia Award 2001, 2002 Best Practice in Training and Education for the Tourism and Hospitality Industry • Winner, 1998, 1999, 2000, 2001, 2003, 2004 Australian Culinary Foundation Training Provider of the Year
• Member of Restaurant & Catering Industry Association (RCI)
• Winner, 2001 Industry Training Council Awards Most outstanding contribution to the Hospitality and Tourism Industry
• Member of Western Australian Private Education & Training Industry Association (WAPETIA)
• Winner, 2001 Restaurant & Catering Industry Association Best Service Provider Award
• Member of Perth Education City
• Finalist, 2001, 2002, 2004 Telstra Small Business Awards
• Member of Australian Council for Private Education & Training
Our students enjoy the unique opportunity to gain experience in the very best professional kitchens.
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asca.edu.au
TO BEING THE BEST asca.edu.au
Australian School of Culinary Arts 641 Wellington Street, Perth, Western Australia 6000 T F E W
(61) 8 9322 3202 (61) 8 9321 3698 info@asca.edu.au asca.edu.au
Perth Hospitality Professionals Pty Ltd ACN 58 009 369 797 CRICOS Provider Code: 01303K Disclaimer: The information in this brochure was correct at time of publication. (Nov 2010) Please see our web site for up to date information on courses, fees, uniforms and key dates.