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POLICIES AND PROCEDURES

FOR INTERNATIONAL STUDENTS


Institute policies and procedures for international students are in accordance with Australian regulations and policies.
 

  • Australian Government Education Services for Overseas Students Act 2000

      https://www.legislation.gov.au/Details/C2020C00039
 

  • Education Services for Overseas Students Regulations 2019

       https://www.legislation.gov.au/Details/F2019L00571
 

  • National Code of Practice for Providers of Education and Training to Overseas Students 2018

       https://www.legislation.gov.au/Details/F2017L01182

  • Standards for Registered training Organization (RTOs) 2015 

       https://www.legislation.gov.au/Details/F2017C00663
 

The Institute has policies and procedures that specifically apply to International Students and it is important that you read and understand them.

GENUINE TEMPORARY ENTRANT

The Australian student visa system is designed for international students who genuinely wish to study, gain new skills, and return to their country of origin at the completion of their studies. When applying to study with Le Culinaire Hospitality Institute you may be asked for more information to assess your intentions in studying. You may also be asked for more information by the Department of Home affairs prior to being granted a visa.

For more information on the GTE requirements please see https://immi.homeaffairs.gov.au/visas/getting-a-visa/visa-listing/student-500/genuine-temporary-entrant

STUDENT IDENTIFIER

All students undertaking nationally recognised training in Australia require a USI. This is a government requirement. Prior to commencing your classes you will be asked to create a USI if you don’t already have one. It’s quick, simple, and free!

For further information, and to create a USI, please see www.usi.gov.au

PRE ENTRY REQUIREMENTS

There are a number of documents required for you to submit to Le Culinaire, before you are able to obtain your COE. You will be required to complete a LLN (Literacy, Language & Numeracy) assessment in order to gain your COE. If you have IELTS 5.5 or above, you will complete the LLN on your orientation day. This is done via a web link which will be provided to you. This will also assess your computer literacy skills to ensure you will be capable to use the online learning system to complete your assessments and interact with others.!

ASSESSMENT METHODS

Online Written Tasks
The student is required to respond in writing to a range of questions contained in the on-line activities. This includes Knowledge Tests, Projects, and short answer questions.
Written tasks may include short answer questions, case studies, written project tasks, development of plans, research activities, and written reports. The student may research their answers from the text, Student Workbook, available workplace references, libraries/data bases and the internet. Students need to use appropriate referencing so as to avoid plagiarism.

In-Class Role Play (Demonstration Assessment Tasks)

The student is required to undertake practical assessments in keeping with training package requirements. This may involve projects and portfolios plus undertaking a range of specific activities whilst being observed by the assessor including simulations, role plays and/or scenarios.

In-Class Student Reflection
The students are required to submit a learner reflection form at the end of each unit to demonstrate individual understanding of the unit and reflect on the knowledge and skills developed during the learning and assessment of the specific unit.

Practical Workplace Demonstration
The student is required to undertake practical assessments in keeping with training package requirements. This may involve projects and portfolios plus undertaking a range of specific activities whilst being observed by the assessor including simulations, role plays and/or scenarios.

Practical Inclass Kitchen Assessments

The student is required to undertake practical assessments in keeping with training package requirements for hands-on kitchen units.

Workplace Site Visit Report
This feedback is obtained through an interview conducted by the trainer/assessor using an Observation Skills Checklist. Detailed instructions are provided to the supervisor on the process and their role in the assessment procedure..

DEFERRING OR SUSPENDING A COURSE

Le Culinaire Hospitality Institute has various study break periods scheduled throughout the year. During this time you may wish to return to visit family, travel or even work unrestricted hours. Additional holiday breaks outside of these scheduled weeks are generally not permitted.

It is an Australian government requirement that international students are not permitted to defer commencement of their studies, or suspend their studies, except on the grounds of:

  • serious illness

  • exceptional compassionate circumstances beyond the control of the student

  • student misconduct or misbehaviour

Deferment, suspension and cancellation may affect your visa and any approved leave we grant must be reported to the Australian government.

CREDIT TRANSFER AND RECOGNITION OF PRIOR LEARNING

RPL: Students who believe they already have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application may be made prior to enrolment and must be made within 2 weeks of course commencement using Le Culinaire’s RPL Application Form.

Credit transfer: Students who have completed units from a nationally recognised course in Australia will be required to apply for credit transfer. Application may be made prior to enrolment and must be made within 2 weeks of course commencement using Le Culinaire course credit application form. Where RPL or credit is granted, appropriate adjustments to the student’s CoE will be made and Department of Home Affairs advised via PRISMS.

WORK PLACEMENT FOR HOSPITALITY COURSES

Workplace-based training involves on-the-job practice and skills development.

Students will need to complete a minimum of 400 hours of work placement in a suitable workplace which meets the requirements of their workplacement component unit of competency. Students are encouraged to seek a suitable workplace host that meets the requirements of the Work placement program. Alternatively, Le Culinaire Hospitality Institute can assist students in finding a suitable host workplace in the hospitality industry. This may include voluntary work.
During the work placement, students will be supervised by a host staff member and assessed by a Le Culinaire Assessor who will visit each student on at least four (3) occasions over the duration of their work placement. If any problems arise our assessor may visit more frequently.

Work placement is used to gather and evaluate evidence during normal work activities in order to determine whether a required competency has been achieved. Workplace assessment will entail a combination of observation and questioning. All students are required to submit a signed Workplace Logbook to verify they have successfully completed 400 hours and have demonstrated the practical components of each of the required competency outcomes.

Satisfactory completion of this work placement is an essential part of the requirements for successful completion of the following courses delivered by Le Culinaire Hospitality Institute: SIT30516 Certificate III in Commercial Cookery,SIT50416 Certificate IV in Commercial Cookery, SIT50416 Diploma of Hospitality Management, SIT60316 Advanced Diploma of Hospitality Management