Course Key Information

• Tuition Fee: $180 AUD (All-inclusive, no hidden fees)

• Duration: Approximately 25 hours (Typically completed within 5–10 weeks of part-time study)

• Delivery: 100% Online, self-paced learning

• Assessment: Practical online assignments (No stressful formal exams)

• Enrollment Period: 12 months of full access, with free extensions available to seamlessly fit your busy lifestyle.

Why Study Catering & Hospitality Management?

The hospitality sector thrives on efficiency, immaculate service, and strict compliance. Running a successful catering function or restaurant floor requires much more than a passion for food—it requires technical knowledge of kitchen management, smooth table service workflows, and workplace safety protocols.

This course bridges the gap, equipping you with the professional vocabulary, operational framework, and hazard-management skills needed to run seamless, profitable events and food service operations.

What You Will Learn: Curriculum Topics

Our industry-aligned curriculum is systematically organized into clear modules covering front-of-house excellence and back-of-house operations:

1. Hospitality Foundations & Event Setup

• Aims & Goals: Core objectives of commercial catering and high-standard hospitality management.

• Skills & Duties: Professional expectations, time management, and responsibilities of hospitality professionals and catering coordinators.

• Diverse Locations: Adapting operations for restaurants, hotels, corporate banquets, cruise ships, and private event venues.

• Menu Planning & Design: Understanding menu structures, dietary considerations, pricing basics, and layout formats.

2. Kitchen Operations & Table Service

• Kitchen Methods & Procedures: Back-of-house organization, workflow efficiency, and food handling fundamentals.

• Staff Coordination: Managing roles across kitchen teams (chefs, cooks, kitchen hands) and waiting staff.

• Table Setting & Aesthetics: Mastering formal and casual table configurations, glassware placement, and linen presentation.

• Table Service Methods: Traditional and modern food delivery styles, sequence of service, and professional customer engagement.

• Commercial Equipment: An overview of industrial kitchen machinery, service tools, and holding equipment used in high-volume settings.

3. Compliance, Safety & Environmental Care

• Safety & Health Regulations: Introduction to food safety standards and workplace health and safety (WHS) protocols.

• Risks & Dangers: Identifying kitchen hazards, burn prevention, chemical handling, and preventing slips, trips, and falls.

• The Working Environment: Navigating the fast-paced, high-pressure environment of live service with teamwork and composure.

How Online Learning Works

• Study At Your Own Pace: There are no fixed class timetables or rigid deadlines. Fit your modules around your current job, family, or business planning.

• Stress-Free Assessments: Show your knowledge through flexible online assignments that focus on real-world understanding rather than stressful timed tests.

• 12 Months of Full Support: Take advantage of a full year of platform access, backed by completely free extensions if you need extra time to graduate.

Start Your AOC Hospitality Journey Today

Equip yourself with the practical hospitality insights and catering credentials that clients and leading employers trust.

ENROL NOW 

Looking to manage the entire enterprise? See also our Diploma of Catering & Hospitality, which combines 3 comprehensive short courses to unlock premium, upper-level hospitality management career opportunities.

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Don’t forget to submit a student enrollment form – it can be found on the home page.