International Prospectus

Transcription

1 International Prospectus 242 LYGON ST, CARLTON, AUSTRALIA Phone: (613) Fax: (613) Front Cooking School is a trading name of Acknowledge Education Pty Ltd ABN: CRICOS PROVIDER NUMBER: 00197D RTO NUMBER 4112

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3 P age 3 TABLE OF CONTENTS FRONT COOKING SCHOOL... 5 STUDYING IN AUSTRALIA AND THE ESOS FRAMEWORK... 7 POLICIES AND PROCEDURES... 8 OTHER IMPORTANT INFORMATION QUALITY ASSURANCE CHANGE OF ADDRESS STUDENT ORIENTATION GENERAL DESCRIPTION OF FACILITIES INFORMATION ON QUALIFICATIONS SIT31113 CERTIFICATE III IN PATISSERIE SIT30813 CERTIFICATE III IN COMMERCIAL COOKERY SIT40413 CERTIFICATE IV IN COMMERCIAL COOKERY SIT50313 DIPLOMA OF HOSPITALITY STUDENT CODE OF CONDUCT STUDENT SUPPORT SERVICES DURING ENROLMENT INFORMATION TECHNOLOGY SUPPORT CONSULTATION GRADUATING CONTINUOUS IMPROVEMENT COSTS IMPORTANT CONTACT DETAILS IMPORTANT WEBSITES PLANNING YOUR ARRIVAL PRE-DEPARTURE TIPS AUSTRALIAN CUSTOMS & QUARANTINE... 36

4 P age 4 IMPORTANT DOCUMENTS TO BRING LIFE IN MELBOURNE MELBOURNE MULTICULTURALISM LANGUAGE RELIGION WEATHER TRANSPORTATION BANKING SETTLING IN ACCOMMODATION RELATIVES OR FRIENDS COST OF LIVING ACCOMMODATION OTHER LIVING EXPENSES ENTERTAINMENT TRAVEL PLACES OF INTEREST INTERNATIONAL SPORTING EVENTS... 49

5 P age 5 FRONT COOKING SCHOOL Mission: To Stay a Challenging, Relevant Leader in the Education Industry Front Cooking School is located in the heart of Little Italy, 2km from Melbourne s CBD. We pride ourselves on delivering top quality hospitality training, to prepare you for life in the hospitality industry. Front Cooking School is part of Acknowledge Education, a provider with over 130 years of education experience! We know that good educators are critical for success and that good teaching is also about care and support for the students. Therefore, Front Cooking School based its delivery of programs on this commitment for continuous care and support. We are a Registered Training Organisation and meet administrative, delivery, staffing, facility, marketing, financial, quality assurance and assessment standards agreed to by the Federal, State and Territory Governments in Australia. In delivering our programs, we support and will promote the principles and practice of Australian democracy, including a commitment to the system of representative government, the rule of law and equal rights for all before the law. We will also ensure that human rights and basic freedoms are respected. These include freedom of religion, freedom of speech and freedom of association. Moreover, every member of Front Cooking School, including students, are expected to treat each other equally and with respect.

6 P age 6 Front Cooking School management is also responsive to its clients needs and regular surveys are conducted in order to ensure continuous improvement of its services. Importantly, Front Cooking School organisational hierarchy is structured in such a way as to ensure that continuous improvement of its services is capable of being undertaken effectively. This prospectus aims to provide you with all the relevant information you Front Cooking School. The information include pre-departure and pre-arrival tips, general information on Melbourne, information on enrolment and payment of fees, information on refund policy, and important information on Front Cooking School policies. These policies include the Deferment, Suspension and Cancellation policy, the Course progress and Attendance policy and the Complaints and Appeals Policy. The prospectus also provides important contact information of the relevant administrative, academic and student support officers. Front Cooking School wishes your success in studying with us and in your further studies. We also hope you can adjust to Melbourne smoothly and as soon as practicable.

7 P age 7 STUDYING IN AUSTRALIA AND THE ESOS FRAMEWORK Welcome to study in Australia! A great first point to gather information about what Australia is like, what studying in Australia is like, and what you and Front Cooking School must do is The Australian Government has put laws in place to ensure international students are protected and enjoy their time receiving quality education. These laws are known as the ESOS framework, and aim to protect your rights and set out the standards all Australian education providers offering education services to overseas students must obey. Amongst other things the standards require us to offer complaints and appeals processes, student support services, and intervention and support strategies if you do not progress through the course as expected. The ESOS framework also protects your prepaid tuition fees and your right to get the education you paid for. You can find a fact sheet explaining the ESOS framework at

8 P age 8 POLICIES AND PROCEDURES Front Cooking School Policy and Procedures govern the way you, your teachers, and the management of Front Cooking School approach, manage and respond to your learning environment. It is important that you read and understand the Policies to ensure you comply with the Colleges expectations of you and the rights you have as a student. Policies and Procedures are constantly being reviewed and updated based on our quality enhancement and compliance frameworks. Therefore, to ensure their currency, documents are not reproduced in this handbook. You can access the documents online at: The Policies and Procedures page also contains important information for overseas students, FEE-HELP students, and documents such as library regulations. You should pay particular attention to the: INTERNATIONAL ENROLMENT For enrolment information and admission requirements please refer to International application form and enrolment procedure information ACCESS AND EQUITY Front Cooking School courses, by their very nature, are congruent with access and equity, as they are designed for individuals from all social backgrounds. Please refer to Front Cooking School Access and Equity Policy.

9 P age 9 USE OF PERSONAL INFORMATION Students can access personal information held by Front Cooking School and may request corrections to information that is incorrect or out of date. If the student wishes to view his or her record, the student should see the Administration officer in accordance with the Access to Records Procedures. Please refer to Front Cooking School s Privacy Policy. RECOGNITION OF PRIOR LEARNING Students who believe they already have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application may only be made after enrolment and payment of fees. Importantly, application must be made using the RPL/Credit Transfer Application Form. STUDENT PROGRESS AND ATTENDANCE Front Cooking School is committed to identifying, at the earliest possible stage, students at risk of academic failure in order to provide these students with timely assistance, resources and support. Please refer to Front Cooking School s Student Progress and Attendance Policy. DEFERMENT, SUSPENSION AND CANCELLATION In certain circumstances a student or Front Cooking School may defer, suspend or cancel a student s enrolment. Please refer to Front Cooking School s Deferment, Suspension and Cancellation Policy. COMPLAINTS AND APPEALS Front Cooking School provides to students an efficient, fair and confidential process to resolve both their academic and nonacademic disputes and grievances.

10 P age 10 Please refer to Front Cooking School s Complaints and Appeals Policy and Procedures (Academic) and Complaints and Appeals Policy and Procedures (Non - Academic). COURSE TRANSFER For information on course transfers please see Front Cooking School Student Transfer Policy. REFUNDS For information on refunds please see Front Cooking School s Refund Policy. COMMENCEMENT AT FRONT COOKING SCHOOL Students must commence study when they have agreed to commence. This includes any orientation day or program as detailed on the Letter of Offer and Confirmation of Enrolment. Front Cooking School s Registrar will notify the Department within 5 days of the expected course commencement date of the details of an international student who does not commence their course when expected, including whether a visa has been granted to the student, whether the student has arrived in Australia and any other relevant information.

11 P age 11 OTHER IMPORTANT INFORMATION QUALITY ASSURANCE The Australian Skills Quality Authority Agency (ASQA) is Australia s independent national regulator of the vocational education sector. The Authority regulates and assures the quality of Australia s large, diverse and complex vocational education sector. ASQA regulates courses and training providers to ensure nationally approved quality standards are met. Further information is available at Consequently, International students can be confident of the quality of teaching and qualifications at Front Cooking School. The Australian Qualifications Framework (AQF) is an Australian Government national system that regulates all Australian qualifications to ensure a high standard of Australian qualifications throughout the country. The AQF contributes to the worldwide recognition of Australian qualifications. The Education Services for Overseas Students (ESOS) Act 2000 requires education providers to meet nationally consistent standards in education quality, facilities and services. The ESOS Act ensures that international students studying in Australia receive the same standard of education as Australian students. Education providers that offer courses for international students must be registered on the Australian Commonwealth Register of Institutions and Courses for Overseas Students (CRICOS) and demonstrate that their courses, services and facilities meet Australian standards. Front Cooking School is a CRICOS registered provider in Victoria and complies with the ESOS Act and the AQF and delivers a high standard of education.

12 P age 12 CHANGE OF ADDRESS Upon arriving in Australia you are required to advise Front Cooking School of your residential address and telephone number and of any subsequent changes to your residential address. This is extremely important. Under Section 20 of the Education Services for Overseas Students (ESOS) Act 2000, Front Cooking School is obliged to serve a notice at your last known address if you breach a student visa condition relating to attendance or academic performance. It is your responsibility to ensure that you always update your address details at Front Cooking School to ensure you receive important information about your course, fees and possible breaches of your student visa. Additional information on student visa issues is available on the Department website: STUDENT ORIENTATION Orientation is conducted on the first day of commencement. Its purpose is to fully inform new students of most aspects of life at Front Cooking School and to provide an introduction to studying, Melbourne s costs of living, transportation, facilities and accommodation. In addition, Front Cooking School staff will be introduced, a tour of Front Cooking School and the local area will take place and an opportunity to ask questions will be given. Topics to be covered at orientation include: Front Cooking School; Structure of academic year; Introduction to Course - outline and objectives; Requirements and expectations of students (e.g. code of conduct etc);

13 P age 13 Assessment methods; Plagiarism and referencing; Company policies and procedures Student Handbook issued; and Compliance with student visa requirements. GENERAL DESCRIPTION OF FACILITIES Carlton Campus 252 Lygon Street, Carlton Victoria 3053 Tel: (+613) ; Fax: (+613) This modern campus is only seven minutes by tram or bus from the Melbourne s Central Business District. It is located on Lygon Street, close to Melbourne University and the heart of Melbourne s intellectual life. Carlton is an inner suburb of Melbourne, famous for its Italian cafes and restaurants, and is well serviced by buses and trams. The Carlton campus has classrooms across three floors. It also has two fully-equipped computer labs, a library and lunch areas for students, as well as kitchenette facilities. Students can utilise free wireless internet and electronic access to Infotrack on-line database (General One). This database contains more than 11,000 titles including many Australian and New Zealand Journals and magazines. Kitchen Campus 242 Lygon Street, Carlton, Victoria 3053 Tel: (+613) ; Fax: (+613) Front Cooking School has two fully equipped commercial kitchens, with all the latest equipment. It was purpose build to ensure that it simulated a real life work environment.

14 P age 14 INFORMATION ON QUALIFICATIONS SIT31113 CERTIFICATE III IN PATISSERIE CRICOS B This qualification provides the skills and knowledge for an individual to be competent as a qualified cook who specialises in patisserie. Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team. EXPECTED OUTCOMES/LEARNING OUTCOMES This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Possible job titles include: - patissier DURATION Full time studies Certificate III in Patisserie is 52 weeks (including 12 week holiday). The classes are held over three days a week, 20 hours per week. One day per week is spent in the training kitchen. UNITS FOR CERTIFICATE III IN PATISSERIE Participants need to complete Twenty-two (22) units of competency, consisting of: Eighteen (18) core units and Four(4) elective units

15 P age 15 Core Units BSBSUS201A BSBWOR203B HLTFAID003 SITHCCC101 SITHCCC201 SITHCCC207 SITHKOP101 SITHPAT301 SITHPAT302 SITHPAT303 SITHPAT304 SITHPAT305 SITHPAT306 SITXFSA101 SITXFSA201 SITXHRM301 SITXINV202 SITXWHS101 Elective Units SITHCCC304 SITXINV201 SITXCOM401 SITXCCS401 Participate in environmentally sustainable work practices Work effectively with others Apply first aid Use food preparation equipment Produce dishes using basic methods of cookery Use cookery skills effectively * Clean kitchen premises and equipment Produce cakes Produce gateaux, torten and cakes Produce pastries Produce yeast based bakery products Produce petits fours Produce desserts Use hygienic practices for food safety Participate in safe food handling practices Coach others in job skills Maintain the quality of perishable supplies Participate in safe work practices Produce and serve food for buffets Receive and store stock Manage conflict Enhance the customer service experience *Work-Based Training

16 P age 16 WORK-BASED TRAINING The work-based training is an essential component of this course. Work-based training requires students to complete a set number of shifts in a fully-equipped commercial kitchen at the host employer, rather than in our simulated kitchens. Each student is required to complete a number of shifts (or occasions) mandatory in the new Hospitality Training Package. Work placement is rostered by Front Cooking School for all students and provided at no additional cost. Training in the workplace uses skills learnt in your first year to enhance your employability in the industry. ENTRY REQUIREMENTS - Year 11 or equivalent - IELTS 5.5 or equivalent PATHWAYS Participants are provided with advice on employment and training options throughout the delivery of the program You can continue your studies into the Diploma of Hospitality at Front Cooking School. SIT31113 Certificate III in Patisserie SIT50313 Diploma of Hospitality. Alternatively, you could study the Certificate IV in Patisserie at an alternative RTO. METHOD OF DELIVERY Classroom based learning and 1 day per week in training kitchen.

17 P age 17 ASSESSMENT METHODS This course is delivered face-to-face, through a combination of tutorials and workshops. You will be assessed through written tests, computer-based tasks, and assignments. Equipment includes: Fully Equipped Computer Labs, student PCs, commercial kitchens, demonstration kitchens, printed and on line Resources. Spacious classrooms, free internet access.

18 P age 18 SIT30813 CRICOS D CERTIFICATE III IN COMMERCIAL COOKERY These courses offer a comprehensive introduction to the culinary arts. From the correct use of culinary equipment to the planning and execution of elaborate menus, the courses provide students with fundamental culinary skills. EXPECTED OUTCOMES/LEARNING OUTCOMES 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. DURATION Full time studies Certificate III in Commercial Cookery is 63 weeks (including 13 week holiday). The classes are held over three days a week, 20 hours per week. One day per week is spent in the training kitchen. UNITS FOR CERTIFICATE III IN COMMERCIAL COOKERY Participants need to complete Twenty-Five (25) units of competency, consisting of: 22 core units and 3 elective units

19 P age 19 Core Units BSBSUS201A BSBWOR203B HLTAID003 SITHCCC101 SITHCCC201 SITHCCC202 SITHCCC203 SITHCCC204 SITHCCC301 SITHCCC302 SITHCCC303 SITHCCC307 SITHCCC308 SITHCCC309 SITHKOP101 SITHKOP302 SITHPAT306 SITXFSA101 SITXFSA201 SITXHRM301 SITXINV202 SITXWHS101 Elective Units SITHCCC304 SITXINV201 SITHCCC103 Participate in environmentally sustainable work practices Work effectively with others Provide first aid Use food preparation equipment Produce dishes using basic methods of cookery Produce appetisers and salads Produce stocks, sauces and soups Produce vegetable, fruit, egg and farinaceous dishes Produce poultry dishes Produce seafood dishes Produce meat dishes Prepare food to meet special dietary requirements Produce cakes, pastries and breads Work effectively as a cook* Clean kitchen premises and equipment Plan and cost basic menus Produce desserts Use hygienic practices for food safety* Participate in safe food handling practices Coach others in job skills Maintain the quality of perishable items Participate in safe work practices Produce and serve food for buffets Receive and store stock Prepare sandwiches *Work Based Training WORK-BASED TRAINING The work-based training is an essential component of this course. Work-based training requires students to complete a set number of shifts in a fully-equipped commercial kitchen at the host employer, rather than in our simulated kitchens. Each student is required to complete a number of shifts (or occasions) mandatory in the new Hospitality Training Package. Work placement is rostered by Front Cooking School for all students and provided at no additional cost. Training in the workplace uses skills learnt in your first year to enhance your employability in the industry.

20 P age 20 ENTRY REQUIREMENTS - Year 11 or equivalent - IELTS 5.5 or equivalent PATHWAYS Participants are provided with advice on employment and training options throughout the delivery of the program Training Pathway You can continue your studies into the Certificate IV in Commercial Cookery and then the Diploma of Hospitality at Front Cooking School. Certificate III in Commercial Cookery Certificate IV in Commercial Cookery Diploma of Hospitality Employment Pathway This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job title includes: cook. METHOD OF DELIVERY Classroom based learning and 1 day per week in training kitchen. ASSESSMENT METHODS This course is delivered face-to-face, through a combination of tutorials and workshops. You will be assessed through written tests, computer-based tasks, and assignments. Equipment includes: Fully Equipped Computer Labs, student PCs, commercial kitchens, demonstration kitchens, printed and on line Resources. Spacious classrooms, free internet access.

21 P age 21 SIT40413 CRICOS C CERTIFICATE IV IN COMMERCIAL COOKERY The Certificate IV in Commercial Cookery builds on the skills and knowledge leant in the Certificate III in Commercial Cookery. All the units undertaken in the Certificate III in Commercial Cookery count towards the Certificate IV. This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. You will be able to operate independently or with limited guidance from others and use discretion to solve non-routine problems. EXPECTED OUTCOMES This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include: chef chef de partie. UNITS FOR CERTIFICATE IV IN COMMERCIAL COOKERY There are 33 units that must be completed in order to obtain the qualification. They comprise of the 25 units undertaken in the Certificate III in Commercial Cookery plus the following 8 units: BSBDIV501A BSBSUS301A SITHKOP402 SITHKOP403 SITXCOM401 SITXFIN402 SITXHRM402 SITXMGT401 Manage a diverse workplace Implement and monitor environmentally sustainable work practices Develop menus for special dietary requirments Coordinate cooking operations Manage conflict Manage finances within a budget Lead and manage people Monitor work operations

22 P age 22 DURATION The course is 75 weeks in duration (including a 15 week holiday). This includes the Certificate III in Commercial Cookery. The classes are held over three days a week, 20 hours per week. One day per week is spent in the training kitchen. ENTRY REQUIREMENTS Year 12 or Equivalent. IELTS 5.5 for International students. PATHWAYS Participants are provided with advice on employment and training options throughout the delivery of the program. Training Pathway You can continue your studies into the Diploma of Hospitality at Front Cooking School. Certificate III in Commercial Cookery Certificate IV in Commercial Cookery Diploma of Hospitality METHOD OF DELIVERY Classroom based learning and 1 day per week in training kitchen. ASSESSMENT METHODS This course is delivered face-to-face, through a combination of tutorials and workshops. You will be assessed through written tests, computer-based tasks, and assignments. Equipment includes: Fully Equipped Computer Labs, student PCs, commercial kitchens, demonstration kitchens, printed and on line Resources. Spacious classrooms, free internet access.

23 P age 23 SIT50313 CRICOS code A DIPLOMA OF HOSPITALITY The Diploma of Hospitality provides the foundation for students seeking qualifications that will further the progress of their career into supervisory or management positions. The program provides a balance of both practical and management skills that are essential for senior roles in the hospitality industry. Graduates are able to work anywhere in the hospitality industry. The Focus of Front Cooking School s Diploma program is the development of aspiring Chefs. The Diploma follows on from the Certificate III and IV in Commercial Cookery. EXPECTED OUTCOMES This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions. Job roles This qualification provides a pathway to work in any sector of the hospitality industry as a departmental or small business manager. Possible job titles include: banquet or function manager chef de cuisine chef patissier executive housekeeper front office manager gaming manager kitchen manager

24 P age 24 UNITS There are 28 units that must be completed in order to obtain the qualification. After you have completed your Certificate IV in Commercial Cookery, you will need to complete only an additional 7 units to obtain your Diploma qualification. The units are: BSBMGT515A SITXCCS401 SITXCCS501 SITXFIN501 Manage operational plan Enhance the customer service experience Manage quality customer service Prepare and monitor budgets SITXGLC501 Research and comply with regulatory requirements SITXHRM401 SITXMGT501 Roster staff Establish and conduct business relationships DURATION The course is 100 weeks in duration (including a 20 week holiday). This includes the Certificate IV in Commercial Cookery. The classes are held over three days a week, 20 hours per week. One day per week is spent in the training kitchen. ENTRY REQUIREMENTS - Year 12 or equivalent - IELTS 5.5 or equivalent

25 P age 25 PATHWAYS After achieving this qualification candidates may choose to undertake studies at a higher education level. Student could continue into the SIT60313 Advanced Diploma of Hospitality at another RTO. Students may be eligible for credits into Stott s Colleges Higher Education programs. METHOD OF DELIVERY Classroom based learning and 1 day per week in training kitchen. ASSESSMENT METHODS This course is delivered face-to-face, through a combination of tutorials and workshops. You will be assessed through written tests, computer-based tasks, and assignments Equipment includes: Fully Equipped Computer Labs, student PCs, commercial kitchens, demonstration kitchens, printed and on line Resources. Spacious classrooms, free internet access.

26 P age 26 STUDENT CODE OF CONDUCT The Code of Conduct stipulates the minimum standards that students should adhere to at all times when studying at Front Cooking School: 1) Students must treat Front Cooking School staff and other students with respect, fairly and without discrimination, regardless of religious, cultural, racial and sexual differences, age, disability or socio-economic status; 2) Students must ensure the safety and cleanliness of the study environment; 3) Students must not intimidate or attempt to intimidate Front Cooking School staff and other students; 4) Students must not damage or misuse Front Cooking School property and other students properties; 5) Students must not use mobile phones during class times; 6) Students must not smoke in non-smoking areas. Students are also expected to: 1) Inform themselves of, and comply with, all relevant laws and Front Cooking School policies and procedures; 2) Participate constructively in the learning process and experience; 3) Inform themselves of their courses and their unit requirements as well as their individual academic progress; 4) Use facilities and services in a honest and responsible manner; 5) Recognise that cheating, plagiarism and fabrication or falsifications of data are not acceptable and will be dealt with seriously; 6) Recognise, embrace and promote diversity; 7) Adhere to the proper use of copyrighted material and the internet. Corresponding to the above-mentioned standards stipulated in the Code of Conduct, Front Cooking School students are afforded the following rights: 1) The right to study in an environment free from unlawful discrimination, bullying, intimidation or harassment; 2) The right to be provided with accurate and accessible information about all relevant aspects of a course including unit learning outcomes, content, assessment and timetables in a timely manner before the start of each study period;

27 P age 27 3) The right to have any disputes settled in a fair, efficient and rational manner (this is accomplished by the Complaints and Appeals Policy; 4) The right to express and share ideas and the right to ask questions in class rooms or in individual consultations with staff; and 7) The right to provide feedback on unit or subject quality, educators delivery performance, student support services and facilities. NON-COMPLIANCE Students should note that non-compliance with the Code of Conduct will result in an investigation by Front Cooking School. The following procedures will be followed: STEP 1: A member of the Front Cooking School staff will contact students in the first instance to discuss the issue or the non-compliant behaviour and to determine how the issue might be rectified. This meeting and its outcomes will be documented, signed by all parties and included in the student s personal file. If the issue or the behaviour constitutes a gross breach of the Code of Conduct, the student will be excluded from his or her class (or suspended) in accordance with the Front Cooking School Deferment, Suspension and Cancellation Policy. If, on the other hand, the breach does not constitute a gross breach of the Code of Conduct, the student will not be excluded from his or her class. However, the student behaviour and conducts will continue to be monitored. STEP 2: Where the issue or behaviour continues, students will be invited for a personal meeting with the principal or the course co-ordinator to discuss it further. This meeting and its outcomes will be documented, signed by all parties and included on the student s personal file. STEP 3: Should the issue or behaviour continues, the student will be provided with a final warning in writing and a time frame in which to rectify the issue. A copy of this letter will be included in the student s personal file.

28 P age 28 After the three steps in the discipline procedure have been followed, should the issue or behaviour still continue, the student will be notified in writing that their enrolment has been terminated. At any stage of this procedure, students are able to access the Complaints and Appeals Policy to settle any disputes that may arise.

29 P age 29 STUDENT SUPPORT SERVICES Front Cooking School based its provision of services to students on the commitment of continuous care. This is reflected in the various support services programs and initiatives that it provides to students before commencement of their studies, during their studies and when they complete their studies. Our student support officers are committed to support and assist students in various areas of their academic and personal lives. Before commencing study with Front Cooking School, students or their education agents will be assisted by the registrar, the administration officer and the relevant bilingual officers in preparing their application for study, their departure and arrival and where relevant, their accommodation in Australia. In addition to consulting this prospectus, students can directly contact the following officers for support services or for more information relating to their courses before they commence their studies: Mandy Simons (Registrar) Tel: (+613) Michelle Motta (Administration officer) Tel: (+613) Miki Tanaka (for Japanese students) Tel: (+613) Huong Pham (for Vietnamese students) Tel: (+613) George Zhang (for Chinese students) Tel: (+613)

30 P age 30 George Thomas (for Indian and Middle East students) Tel: (+613) Wen Shan (for Chinese students) Tel: (+613) Sven Bergstrom (Bachelor of Business- Dean of Studies) Tel: (+613) DURING ENROLMENT Once students have commenced their studies with Front Cooking School, students can always contact the above officers whenever they have questions regarding their studies. In addition to the availability of these officers, Front Cooking School will also provide a comprehensive orientation program whereby students are introduced to their campuses, Front Cooking School facilities and staff, Front Cooking School policies and Codes of Conduct and the availability of student support services. Front Cooking School has comprehensive Student Support Service programs that are designed to target students who are at risk of failing, who are having language difficulties, who are behind in their studies and or students who are lacking life skills. The student services sessions/classes will provide students with supports in the following areas: o Reading and comprehension of the assignments and lesson notes; o Verbal and visual presentation skills; o Referencing skills; o Researching from texts, journals and the internet; o Ongoing practise of presentation and conversing in English; o Developing the confidence and esteem of the students to be able to assimilate into, enjoy and comprehend their future classes; o Creating letters of application and resumes for future employment. The librarian(s) will also assist students in the areas of research, referencing and other related services.

31 P age 31 INFORMATION TECHNOLOGY SUPPORT The Information Technology (IT) support officer will be available at the campus twice a week. The scheduled availability times will be posted on the computer lab door. In addition, the librarian can also provide students with basic IT support. CONSULTATION Further, Front Cooking School has an open-door policy in its dealings with students. Students are always welcomed and encouraged to speak or consult the relevant staff of Front Cooking School once they have an issue or concern. This enables staff and lecturers to identify the students and refer them to the appropriate services more efficiently and effectively. Full-time staff are available at the campus when they are not teaching. A copy of a particular staff s teaching timetable will be placed on the staff s door. Part-time staff will also be available for consultation at least 1 hour depending on unit load. Alternatively, students can also contact both the full-time and part-time staff through phone or . Importantly, the student support services officer will be available by appointment 2 hours per week or more based on the number of appointments made. External Services In addition, Front Cooking School also offers the Student Support Link Program to be utilised by students who are experiencing considerable difficulties that might impact on their studies and course attendance. The students will be given information about the availability of relevant services in their local area or region. This program ensures that students are referred and linked to the most appropriate agencies and services within their area. Front Cooking School will follow up with the students as to the outcome of the referral service and as to whether or not the students needs have been assisted. Front Cooking School staff will be pro-active in identifying and referring students who need support services from within or outside of Front Cooking School. A student who has been identified as needing support services will be sent a letter inviting him or her to speak to the student support services officer or to attend any student support services class.

32 P age 32 GRADUATING Students who are about to finish their studies with Front Cooking School will also have the opportunity to consult the Academic Program Co-ordinator about their potential career pathways or their opportunities for further study within or outside of Front Cooking School. CONTINUOUS IMPROVEMENT As part of our commitment of continuous care and improvement, Front Cooking School also conduct surveys each semester in order to ensure the continuous improvement of our service provisions to students and to ensure that its students support services programs are effectively targeting the needs of its students. COSTS As part of our commitment of continuous care, Front Cooking School Student Support Services classes can be utilised by students at no cost. This is also the case with student referrals to external agencies as assisted by Front Cooking School. It should however be noted, when Front Cooking School refer students to external agencies or organisations, students might be required by those external bodies to pay service fees.

33 P age 33 IMPORTANT CONTACT DETAILS The following is the list of other important contact details that students should be aware of: Services Contact Number Police, Ambulance, Fire 000 National Security Hotline Victoria State Emergency Service Interpreting Services Poisons Information Centre (24hr advice on all exposures to poisons, medicines, plants, bites/stings) Abortion Grief Counselling Centres Against Sexual Assault DirectLine (24hr telephone counselling, information and referral) Gambler s Help Nurse-on-call (24hr health advice and information form a registered nurse) Pregnancy Help Line (Pregnancy options and alternatives to abortion) Suicide Help Line Victoria (24hr crisis intervention, support and information) Disability Information and Support (9.00 am to 5.00pm, Monday to Friday) Royal Children s Hospital St Vincent s Hospital (Melbourne) The Royal Dental Hospital of Melbourne The Royal Melbourne Hospital The Royal Victorian Eye & Ear Hospital The Royal Women s Hospital

34 P age 34 Medical One (23 QV Terrace, 292 Swanston Street, Melbourne 3000) Alcoholics Anonymous North Melbourne Legal Service (504 Victoria Street, North Melbourne 3051) Fitzroy Legal Service (124 Johnston Street, Fitzroy 3065)

35 P age 35 IMPORTANT WEBSITES Department of Immigration and Border Protection Department of Education Student hotline: Study in Australia Australian Skills Quality Authority Tertiary Quality and Standards Agency National Code 2007 English Australia IELTS City of Melbourne Department of Immigration and Border Protection Department of Education Study in Australia The Australian Commonwealth Register of Institutions and Courses for Overseas Students IELTS City of Melbourne ationalcode-partd.aspx

36 P age 36 PLANNING YOUR ARRIVAL Leaving your home country and traveling to study and live abroad can be challenging, particularly for those who have never been away from home. Nevertheless, preparation can help you get settled into your new school, city and study life soon after arriving. FRont Cooking School student support officers will also be available to help you adapt to Front Cooking School and Melbourne. Below are some tips and suggestions to make your transition smoother. PRE-DEPARTURE TIPS Before leaving your home country, it is worthwhile to check if you have completed the important tasks listed below. Accepted your offer from the Colleges? Paid the tuition and other required fees? Received an electronic Confirmation of Enrolment form from the Colleges? Applied for and received your student visa? Booked your air ticket and planned to arrive in Melbourne a couple of days prior to the beginning of the Orientation Program? Requested airport pick-up? Applied for accommodation? Or have any approved accommodation? Organised an emergency contact number in Australia? Checked the dates for the International Student Orientation program? Thought about how to deal with moving to a new environment? AUSTRALIAN CUSTOMS & QUARANTINE Australia has strict quarantine laws to protect its valuable agriculture industries and unique environment. Before you get off the plane, you will need to complete an Incoming Passenger Card. On this card you must declare whether you are carrying any items of quarantine concern, including all food, plant material and animal products. If in doubt, declare! Do not take any risks!

37 P age 37 The Customs Service is responsible for, among other things, ensuring that people who cross Australia's borders comply with customs laws. All arriving air passengers are screened and their luggage will usually be inspected or x-rayed by Customs and Quarantine officers. International students can bring into Australia an unlimited amount of Australian or foreign currency. However, students need to notify the Australian Customs Service through the Travellers' Statement if the amount to be brought in is AUD$10,000 (or equivalent in foreign currency). If you are using prescribed medication for regular use, you will need to contact your nearest Australian diplomatic office to confirm that the medicines and the quantities required by you are permitted. It is also a good idea to carry a letter from your doctor providing details about the medication and its purpose. For further information, please refer to the Australian Customs Border Protection Information website: IMPORTANT DOCUMENTS TO BRING There are some important items which you should bring with you to Melbourne. These include: Valid passport with current student visa; Letter of offer from Stott s Colleges; Acceptance form; Certified results transcripts from your previous educational institution; Other official forms of identification (eg. certified copies of your birth certificate, international driver's licence, etc); This prospectus.

38 P age 38 LIFE IN MELBOURNE We understand that studying and living in a new environment is exciting and challenging. We understand the needs of overseas students and we will therefore attempt to help making your transition smoother. Here are some information about Melbourne and living in Melbourne. MELBOURNE Melbourne is the capital city of Victoria, the second largest city in Australia. It is set around the shores of Port Phillip Bay. The City of Melbourne sits beside the Yarra River, around 5 kilometres from the Bay. Melbourne is home to 4.35 million people from a wide range of cultural backgrounds (as at 2013). The City of Melbourne covers the city centre and a number of innercity suburbs. Each suburb has its own personality and character. Melbourne has many precincts. Each precinct has unique character and offers different cultural experiences. For example, you can experience Greek culture from the Greek Quarter around Lonsdale Street, Vietnamese on Victoria Street, Italian on Lygon Street, Chinese in Chinatown and French on Collins Street. MULTICULTURALISM More than 100 ethnic groups are represented in Australia, making Australia one of the most culturally diverse countries in the world. Australia s dynamic multiculturalism can be attributed to its unique combination of Indigenous cultures, early European settlement and immigration from all parts of the world. Australians value the wealth of cultural diversity and social sophistication that international students bring to our campuses and our communities. We take great care in looking after international students and helping them to adjust to the Australian way of life. International students also gain great benefits from their education in Australia and make lifelong friendships.

39 P age 39 LANGUAGE Although English is the official language, a host of other languages are spoken in Australia. As one of the most culturally diverse countries in the world many Australians are naturally fluent in other languages. More than 2.4 million Australians speak a language other than English at home. In Australia not only is there the opportunity to improve your English through specialist study in an English-speaking environment but all sectors of Australian education and training provide tuition in many other languages as well. English as it is spoken in Australia is very easily understood by nearly all people from other English-speaking nations. As you improve your English in Australia you will learn some of our slangs, and have much fun explaining the meanings to your friends and relatives at home. RELIGION Australia is predominantly a Christian country. However, all religions are represented in our multicultural society. Australians respect the freedom of people to practice their choice of religion. Churches, mosques, temples and synagogues are located in most major cities. Some universities have their own spiritual groups on campus. WEATHER Melbourne's weather is very unpredictable and is known to occasionally provide 'four seasons in one day'. A range of clothing for all conditions is recommended for anyone planning to study in or visit Melbourne. More information about weather forecast, warnings and observation around Australia see or

40 P age 40 TRANSPORTATION Traveling in Melbourne and around Australia is convenient. Public transport and facilities including buses, trams, trains, planes, domestic and international airports, coach and train stations as well as bus and tram stops are available for public use. Melbourne s public transport system consists of bus, tram and train and is divided into two travel zones. Zone 1 includes the city centre and Zone 2 includes the middle to outer suburbs of Melbourne. Regional areas are serviced by V/Line trains. The system uses an automated ticketing system called Myki and can be purchased at train stations, machines in trams, major tram stops and retail outlets displaying the Myki flag. There are no conductors; however, you must ensure you have a validated ticket as inspectors (Authorised Officers) conduct random inspections. Fines start from $160. Please note international students are eligible for some types of concession fares.. You can also catch a taxi on the street or book prior by telephone. There are also taxi ranks in most busy locations, especially near railway stations, hotels, and the airport. At the ranks, taxis wait in a queue for passengers. Taxis are more expensive after 9pm and at weekends. BANKING You will receive more information about banking in Australia during the Orientation and Enrolment day. The Customer Service staff at every branch of an Australian bank can also give you more information about bank accounts. EFTPOS (Eletronic Funds Transfer at Point of Sale) is widely accepted in Australia. By using EFTPOS it reduces the need to carry large sum of cash. Please do note that fees apply and check with your Australian bank on the fees and charges associated with the use of EFTPOS. Major credit cards are widely accepted in Australia, and can be very useful as most things (including tuition fees) can be paid for with a credit card. However, students should be careful not to let their credit card usage get 'out of hand' or to lend it to other people.

41 P age 41 SETTLING IN International students and their families may experience a wide range of feelings and moods when studying or living in Australia. It is very important that you seek help if you find that the process of cultural adjustment is adversely affecting you. Should this be the case, you should contact the student support services officer, the Course Co-ordinator or other Front Cooking School staff as soon as practicable. ACCOMMODATION Before you arrive in Australia, you should plan your accommodation in order to make your transition to Melbourne easier. Do not leave this issue to the very last minute as you might find it difficult to find accommodation due to a high demand for affordable student accommodation in Melbourne. When you make your decision, please consider: o Location; o Transport; o Housemates; o Independent living skills; and o Finances. TEMPORARY ACCOMMODATION If at the time you are about to depart from your home country your accommodation is still not confirmed, it is advisable for you to organise temporary accommodation. There are a few temporary accommodation options to consider if you are moving to Melbourne.

42 P age Relatives or Friends You may have relatives or friends that you can stay with for a temporary period. This is advisable if the location of their accommodation is not too far from the Colleges as you do not want to spend too much on transport costs. Ensure that you and your relatives or friends both have a clear understanding of the terms of your stay. Keeping them informed of your progress in finding alternative housing will help reduce the idea of you overstaying on their accommodation. 2. HOTELS AND BACKPACKER ACCOMMODATION Many hotels and backpackers are located near the Colleges and offer accommodation to suit all budgets. Consider booking cheaper hotel standby rates online through companies such as: The Royal Automobile Club of Victoria (RACV) website has a section on hotel accommodation through which you can search for accommodation Australia-wide. STUDENT APARTMENTS (MORE PERMANENT ACCOMMODATION) There are several modern apartment buildings in the city centre and close to the Colleges. These apartment facilities are operated by private businesses and are designed specifically for students to rent. Student apartments typically have their own bathroom and kitchen. They are generally furnished with bed, heater, desk and chair, dining table and chairs, sofa, refrigerator, cook-top and oven or microwave.