Course and Visa application help by Expert Agents!
The form is a comprehensive tool to help us understand your academic profile and preferences, which assists us in offering personalized course selection and visa application support.
Level:
Level:
Broad Field:
11 - Food, Hospitality and Personal Services
Broad Field:
11 - Food, Hospitality and Personal Services
Narrow Field :
1101 - Food and Hospitality
Narrow Field :
1101 - Food and Hospitality
Detailed Field:
110109 - Cookery
Detailed Field:
110109 - Cookery
Foundation Studies:
No
Foundation Studies:
No
Work Component:
Yes
Work Component:
Yes
Course Language:
English
Course Language:
English
Duration (Weeks):
135 weeks
Duration (Weeks):
135 weeks
Tuition Fees Range:
30,000 AUD (Non Tuition Fee: 500 AUD)
Tuition Fees Range:
30,000 AUD (Non Tuition Fee: 500 AUD)
Tuition Fees Range Per Year:
15,000
Tuition Fees Range Per Year:
15,000
Dual Qualification:
No
Dual Qualification:
No
Further information:
Course Sector: VET
Work Component: Yes
Work Component Hours/Week: 20.00
Work Component Weeks: 20
Work Component Total Hours: 400
Further information:
Course Sector: VET
Work Component: Yes
Work Component Hours/Week: 20.00
Work Component Weeks: 20
Work Component Total Hours: 400
Location:
Location:
Course Duration:
135 Weeks
Course Duration:
135 Weeks
Course CRICOS Code
110406G
Course CRICOS Code
110406G
Institution Title:
Institution Title:
Also Trading as:
Global Institute
Also Trading as:
Global Institute
Institution Cricos Code:
03538G
Institution Cricos Code:
03538G
Institution Type:
Private
Institution Type:
Private
Location:
New South Wales 1240
Location:
New South Wales 1240
Website:
Website:
Total Number of Students:
624
Total Number of Students:
624
Unit List:
OSHC 500485
VET
OSHC Estimated Overseas Student Health Cover (OSHC): $1,597 buy insurance...
VET Vocational Education and Training
135 Weeks
$6,000 per semester
~ $12,000 per year
- Please enter information in English
If your age is below 18 years, it is imperative that this form be completed by your parents.
Form #54