Morton College’s School of Hospitality Excellence offers a range of qualifications for Hospitality and Food industry. The School has access to all the resources required to complete your choice of qualification.

Reasons to study with Morton College:

  • Get trained with well experienced trainers
  • Cutting-edge facilities
  • Fully equipped commercial kitchen
  • Training connected to the workplace
  • Well-recognised by industry
  • Flexible modes of delivery

 

Explore Our Courses

SIT20316 – Certificate II in Hospitality

SIT20316 – Certificate II in Hospitality

This qualification reflects the role of individuals who use a defined and limited range of operational hospitality skills. They are involved in mainly routine and repetitive tasks using practical skills and basic industry knowledge. They work under direct supervision.

  • Dedicated Study Plan
  • Enrol any time
  • Nationally recognised qualification

SIT30616 – Certificate III in Hospitality

SIT30616 – Certificate III in Hospitality

This qualification reflects the role of individuals who have a range of well-developed hospitality service, sales or operational skills and sound knowledge of industry operations. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

  • Dedicated Study Plan
  • Enrol any time
  • Nationally recognised qualification

SIT30816 – Certificate III in Commercial Cookery

SIT30816 – Certificate III in Commercial Cookery

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

  • Dedicated Study Plan
  • Enrol any time
  • Nationally recognised qualification

SIT30916 – Certificate III in Catering operations

SIT30916 – Certificate III in Catering operations

This qualification reflects the role of individuals working in catering operations who use a range of cookery skills and sound knowledge of kitchen operations to prepare food 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 does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.

  • Dedicated Study Plan
  • Enrol any time
  • Nationally recognised qualification