About Yorke
Studying at Yorke Institute
Yorke Institute provides a fair process for learning, by delivering quality and personalised learning experiences to all students. Class sizes are optimized for students to receive personalized attention from our qualified trainers and lecturers.
Operating Hours
Yorke Institute has full Council approval to operate between 9.00 am and 9.00 pm, Monday to Friday and 8.30am – 6.00pm Saturday & Sunday.
Teaching and Learning Strategies
Yorke Institute’s learning philosophy is based on assisting students to form broad conceptual understandings while gaining depth of knowledge, skills and attitudes that will benefit them in their chosen field.
This is achieved by focusing on learning outcomes for the students and implementing a range of different teaching methods to cater for different learning styles of individuals.
The teaching methods have been developed based on industry assessment standards. Industry specialists are engaged to visit the campus to consult on best practice within the industry.
Teaching strategies engage students as active students in the learning process using a range of assessment methods. These include; oral responses to questions, observation of performance, portfolio of evidence, written responses to questions, assignments and case studies.
The learning environment is designed to support all students regardless of their cultural background, race or gender.
Classes are structured to allow dialogue between students and trainers, and among students, thus encouraging them to express understandings and views and receive feedback on them.
Training Delivery
You will be required to attend 20 hours/ week of classroom and kitchen based training.
This classroom based training will consist of:
• I day (7Hours) Hospitality Theory which is classroom based
• 2 day’s (6.5 Hours per day) Cookery Practical in Yorke’s Training Kitchen
For a full list of all units for each Certificate Yorke offers click on the link below
Certificate III Hospitality (Commercial Cookery)
Certificate IV Hospitality (Commercial Cookery)
Diploma of Hospitality
240 work based training hours are required to be completed as part of Certificate III Hospitality (Commercial Cookery), Certificate IV Hospitality (Commercial Cookery) & Diploma of Hospitality
Yorke Institute has engaged several restaurants in Melbourne to open their doors to Yorke students to enable them to undertake their work based training in a professional and compliant workplace
Student Services
Yorke supports the students whilst they are undertaking their studies and include:
· Student Orientation Program
· Student identification number and photo ID card
· English Language Support System - a system to identify and help students with English language needs to meet course requirements.
· Assistance for job placement within the industry
· Career advice, including preparation of resumes and interview skills
· Application for Course Credit and Recognition of Prior Learning (R.P.L)
· Pre arrival Services available upon request and assistance with student accommodation
Student Support
Yorke Institute has a Student Support Team that includes the:
• RTO coordinator, who deals with academic issue and providing guidance and support ,monitors academic progress, implementation of intervention strategies and reassessments
• Student Administration Officer who deals with general issue and can refer you to relevant qualified individuals depending on the nature of your enquiry.
All advice and matters dealt by Yorke Institute staff are treated as professional and confidential.
If the staff member is unable to advice on certain matters, students will be referred to professional external services.
Courses
Our courses are nationally recognised to industry standards to enable students to achieve academic excellence, develop self confidence and leadership skills when they enter the industry as professionals.
We are registered with:
• Victoria Registration Qualification Authority ( VRQA )
• Commonwealth Register for Institute and Course for Overseas Students (No.02893G)
And a member of:
• Australian Council for Private Education and Training (ACPET)
At Yorke Institute, we specialise in the delivery of hospitality courses. Hospitality is globally considered one of the strongest industries, employing millions of people around the world and moving billions of dollars in revenue each year.
Working in this field opens enormous opportunities to work in a professional environment and to build a solid and diverse career.
Course qualification, duration and costs
Certificate III Hospitality (Commercial Cookery)
SIT30807 CRICOS Code: 068834G
52 weeks @ $13,000: includes application fee, textbooks and material, uniforms and chef kit.
For a detailed list of all items covered in this costing click here.
Certificate IV Hospitality (Commercial Cookery)
SIT40407 CRICOS Code: 068835F
78 weeks @ $17,500: includes application fee, textbooks and material, uniforms and chef kit.
For a detailed list of all items covered in this costing click here.
Diploma of Hospitality
SIT50307 CRICOS Code: 068836E
92 weeks @ $22,000: includes application fee, textbooks and material , uniforms and chef kit.
For a detailed list of all items covered in this costing click here.
Intake Dates for 2010
Student Intakes are conducted 4 times a year at the begin of each stage. Click here to find out the dates when each in stage for the Hospitality course starts and finishes
To view a full timetable for a Certificate click on the link below
Certificate III Hospitality (Commercial Cookery) timetable 2010
Certificate IV Hospitality (Commercial Cookery) timetable 2010
Diploma of Hospitality timetable 2010
Teaching and Learning Strategies
Yorke Institute’s learning philosophy is based on assisting students to form broad conceptual understandings while gaining depth of knowledge, skills and attitudes that will benefit them in their chosen field.
This is achieved by focusing on learning outcomes for the students and implementing a range of different teaching methods to cater for different learning styles of individuals.
• The teaching methods have been developed based on industry assessment standards. Industry specialists are engaged to visit the campus to consult on best practice within the industry.
• Teaching strategies engage students as active participants in the learning process using a range of assessment methods. These include; oral responses to questions, observation of performance, portfolio of evidence, written responses to questions, assignments and case studies.
• The learning environment is designed to support all students regardless of their cultural background, race or gender.
• Classes are structured to allow dialogue between students and trainers, and among students, thus encouraging them to express understandings and views and receive feedback on them.
Language, Literacy and Numeracy Support
Language, Literacy and Numeracy expectations are based on the National Reporting System within the guidelines of DEEWR.
Students, who have been identified with any language and literacy needs, will be given further assistance. This assistance may include adapting the delivery and assessment methods to suit the needs of the students by providing a mentor, assistance through using a scribe, a fellow student to assist with assessment activities or a variation of the assessment method. (i.e.: verbal or demonstration rather than written).
Materials
Students are required to purchase uniforms, chef kits, books and other materials from Yorke Institute as set out in the letter of offer. Students will be provided with their kits, uniform and the textbooks (textbooks will be provided based on stages of their studies) at the time of enrolment. Students are required to attend all classes with prescribed text books, correct uniforms and all necessary equipment to meet course requirements. Students who attend classes without required uniforms and equipment may not be allowed into class. In effect, international students failing to adhere to these requirements may be reported for failure to meet course requirements.
