- To assist you while studying at WiC, we have student welfare officers who provide on-going support services to students. The student welfare officers are friendly and they can give personal advice and assistance to students in many areas including academic advice, student visas, health insurance, welfare, social activities and effective study methods. They are also the initial point of contact for all students. - Study in a small group under direct supervision - Assessments can take form of role plays, case studies, practical demonstrations and written tests.
Wells International College (WIC) - Brisbane About the
At Wells International College (WiC), we aim to deliver the highest quality Information Technology, Management and Hospitality Training within our state-of-the-art computer laboratories, modern campuses and rigorous curriculum. Our college is registered and accredited by the Australian Skills Quality Authority (ASQA) and is listed on the Commonwealth Register for Institutions and Courses for Overseas Students (CRICOS). We are also registered on the National Training Register and authorised to deliver Nationally Recognised Training within the Australian Qualifications Framework. Every graduate from Wells International College can be assured that
they will have the necessary employment skills at the end of their course. Our courses are constantly monitored and reviewed for any trends emerging from industry which will assist our students to keep abreast of the most current changes.
Cert III • Cert IV in Commercial Cookery • Diploma of Hospitality
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
The diversity of employers includes restaurants, cafes, clubs, pubs, coffee shops and catering companies, event venues, or organisations that organise their own catering. Work could be undertaken on-site at venues, commercial kitchens or on-site for outdoor events or a combination of both.
• Build a broad range of skills including with specialised food preparation, menu planning and management skills and knowledge of industry to coordinate planning and the safe delivery of operations.
• Learn to operate with autonomy and are be responsible for making business decisions
• Learn knowledge and skills required to work as a skilled operator using a broad range of cookery skills combined with sound knowledge of industry operations.
• Learn to operate with limited guidance from others and use discretion to solve non-routine problems
• Have some supervisory responsibilities and need to plan, monitor and evaluate the work of team members.
• procedures are adhered to • Assisting others to acquire new knowledge and skills to improve team and individual performance
• Using electronic communication devices and processes such as internet, intranet, email to produce written correspondence and reports
Qualification Structure
21 Core units & 4 Elective units. (Total 25 units)
CERTIFICATE IV IN COMMERCIAL COOKERY
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. The diversity of employers includes restaurants, cafes, clubs, pubs, coffee shops and catering companies, event venues, or organisations that organise their own catering. Work could be undertaken on-site at venues, commercial kitchens or on-site for outdoor events or a combination of both.
Potential career:
Chef/ Chef de partie/ Sous Chef/ Commis Chef/Demi Chef
Skills you will be developing:
• Build a broad range of skills including with specialised food preparation, menu planning and management skills and knowledge of industry to coordinate planning and the safe delivery of operations
• Learn to operate with autonomy and are be responsible for making business decisions
• Learn knowledge and skills required to work as a skilled operator using a broad range of cookery skills combined with sound knowledge of industry operations.
• Take a leadership role and learn to operate with limited guidance from others and use discretion to solve non-routine problems
• Have some supervisory responsibilities and need to plan, monitor and evaluate the work of team members.
• Gain understanding of kitchen management, be part of a Team management, understanding finance management as well as work health and safety practices
Qualification Structure
26 Core units & 7 Elective units. (Total 33 units)
Course Information
Schedule
52 Weeks
Minimum age
18
Accommodation
Off-campus Residence
Cert III • Cert IV in Commercial Cookery • Diploma of Hospitality
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
The diversity of employers includes restaurants, cafes, clubs, pubs, coffee shops and catering companies, event venues, or organisations that organise their own catering. Work could be undertaken on-site at venues, commercial kitchens or on-site for outdoor events or a combination of both.
• Build a broad range of skills including with specialised food preparation, menu planning and management skills and knowledge of industry to coordinate planning and the safe delivery of operations.
• Learn to operate with autonomy and are be responsible for making business decisions
• Learn knowledge and skills required to work as a skilled operator using a broad range of cookery skills combined with sound knowledge of industry operations.
• Learn to operate with limited guidance from others and use discretion to solve non-routine problems
• Have some supervisory responsibilities and need to plan, monitor and evaluate the work of team members.
• procedures are adhered to • Assisting others to acquire new knowledge and skills to improve team and individual performance
• Using electronic communication devices and processes such as internet, intranet, email to produce written correspondence and reports
Qualification Structure
21 Core units & 4 Elective units. (Total 25 units)
CERTIFICATE IV IN COMMERCIAL COOKERY
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors. The diversity of employers includes restaurants, cafes, clubs, pubs, coffee shops and catering companies, event venues, or organisations that organise their own catering. Work could be undertaken on-site at venues, commercial kitchens or on-site for outdoor events or a combination of both.
Potential career:
Chef/ Chef de partie/ Sous Chef/ Commis Chef/Demi Chef
Skills you will be developing:
• Build a broad range of skills including with specialised food preparation, menu planning and management skills and knowledge of industry to coordinate planning and the safe delivery of operations
• Learn to operate with autonomy and are be responsible for making business decisions
• Learn knowledge and skills required to work as a skilled operator using a broad range of cookery skills combined with sound knowledge of industry operations.
• Take a leadership role and learn to operate with limited guidance from others and use discretion to solve non-routine problems
• Have some supervisory responsibilities and need to plan, monitor and evaluate the work of team members.
• Gain understanding of kitchen management, be part of a Team management, understanding finance management as well as work health and safety practices
Qualification Structure
26 Core units & 7 Elective units. (Total 33 units)
Course Information
Schedule
52 Weeks
Minimum age
18
Accommodation
Off-campus Residence
Qualification
N/A
Course Schedule
(2024Year schedule), has been finished. (2025Year schedule), has been updating
Fees
School's Admin fee
(AUD)$ 200
Tuition
52 Week
Week
Week
Week
Week
(AUD)$ 7,750 / Week
Week
Week
Week
Week
Week
Housing Placement
Accommodation Fee
Terms
Homestay
On-Campus Dorm/residence
Off-Campus residence
Airport Pickup
Other Charges
Remarks / Other Information
* Dates and Fees are approximate and may change without prior notice.
This qualification reflects the role of skilled operators who use a broad range of hospitality service, sales or operational skills combined with supervisory skills and sound knowledge of industry operations to plan, monitor and evaluate the work of team members. They operate independently or with limited guidance from others, and use discretion to solve non-routine problems. This qualification provides a pathway to work as a supervisor in hospitality organisations.
Potential career:
Concierge / Front offce supervisor or team leader /Housekeeper / Duty manager or Shift manager
Skills you will be developing:
• Communicating effectively with operational staff & negotiating acceptable solutions to problems and complaints.
• Developing Initiative and enterprise skills to improve operational and service efficiency in the hospitality sector
• Planning and organising tasks to deliver a positive service outcome for hospitality customers
• Improving problem-solving skills as well as using discretion & judgement to implement predetermined policies and procedures
• Having knowledge & understanding of legal compliance issues and providing advice to team members
• Motivating and leading teams
Qualification Structure
16 Core units & 17 Elective units. (Total 33 units)
This qualification reflects the role of skilled operators who use a broad range of hospitality service, sales or operational skills combined with supervisory skills and sound knowledge of industry operations to plan, monitor and evaluate the work of team members. They operate independently or with limited guidance from others, and use discretion to solve non-routine problems. This qualification provides a pathway to work as a supervisor in hospitality organisations.
Potential career:
Concierge / Front offce supervisor or team leader /Housekeeper / Duty manager or Shift manager
Skills you will be developing:
• Communicating effectively with operational staff & negotiating acceptable solutions to problems and complaints.
• Developing Initiative and enterprise skills to improve operational and service efficiency in the hospitality sector
• Planning and organising tasks to deliver a positive service outcome for hospitality customers
• Improving problem-solving skills as well as using discretion & judgement to implement predetermined policies and procedures
• Having knowledge & understanding of legal compliance issues and providing advice to team members
• Motivating and leading teams
Qualification Structure
16 Core units & 17 Elective units. (Total 33 units)
Course Information
Schedule
52 Weeks
Minimum age
18
Accommodation
Off-campus Residence
Qualification
N/A
Course Schedule
(2024Year schedule), has been finished. (2025Year schedule), has been updating
Fees
School's Admin fee
(AUD)$ 200
Tuition
52 Week
Week
Week
Week
Week
(AUD)$ 6,000 / Week
Week
Week
Week
Week
Week
Housing Placement
Accommodation Fee
Terms
Homestay
On-Campus Dorm/residence
Off-Campus residence
Airport Pickup
Other Charges
Remarks / Other Information
* Dates and Fees are approximate and may change without prior notice.
Location
Surrounding Area
A sophisticated modern economy, cultural diversity,
and world-class industry capabilities support Brisbane’s growing
reputation as a global investment destination.
From the natural pleasures of parklands to the urban
appeal of art galleries - it’s right here
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