Courses at Central College

 The training and assessment offered by Central College, focuses on providing you with the most up to date knowledge and skills required, to the standard of performance required in the workplace. This is known as competency based training and assessment. Each of the components of your course is a “unit of competency”. Each unit of competency is linked to specific skills and knowledge required in the workplace.


Our course outlines include the details of how we deliver the training to you, as well as the assessment methods that will be used to assess whether you have reached the required standard of performance. Assessment methods vary from course to course but usually include written questions, projects, written assignments, and practical observations. 

Domestic Students

International Students

International Students

 We offer a range of accredited courses for Australian Residents or Citizens to map their career pathway and provide the courses to achieve their career goals. Explore the available courses below. 

International Students

International Students

International Students

 Our CRICOS approved courses are available for International students who are looking at studying in Australia, to gain the certifictes and experience required in their chosen career field, and below are our CRICOS courses. 

SIT30821 – Certificate III in Commercial Cookery

 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. 

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SIT40521 – Certificate IV in Kitchen Management

 This qualification reflects the role of chefs and 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.  

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SIT50422 – Diploma of Hospitality Management

 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. 

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