TOURISM AND HOSPITALITY STUDENT TESTIMONIALS AND STORIES

The program has really satisfied me, effectively blending practical skills with comprehensive theoretical knowledge tailored for the dynamic hospitality industry.

As someone who enjoys music and travel, I appreciate how the program encourages a broader understanding of global hospitality trends. The faculty's expertise has significantly enriched my learning experience, preparing me well for future challenges. I aim to leverage this education to advance my career in hospitality, seeking managerial roles to increase operational excellence and customer satisfaction.

As a dedicated hospitality professional with a diverse background, I have found my passion in the dynamic world of hospitality and tourism. My journey began with a Certificate IV in Commercial Cookery, where I honed my culinary skills. However, I soon discovered my true calling in front house operations, finding it a natural fit for my outgoing personality and communication skills.

This realisation led me to pursue a Bachelor of Hospitality and Tourism at Acknowledge Education, Melbourne. The course has been instrumental in deepening my understanding of the industry and enhancing my abilities to manage and lead effectively.

Currently working as a front house manager, I apply my learned skills daily, ensuring exceptional customer experiences.

Arriving from the UK, I was apprehensive about enrolling at an education facility in a different country. However, on attending the orientation to begin the Commercial Cookery Course Certificate III, I was reassured by Acknowledge Education’s processes. The timetabling was flexible, allowing me to structure my week in a way that suited me.

At the orientation, the expectations for students to follow were set out and our lecturers were introduced to us. The courses are divided into classroom lectures, online course work, assessments, and assignments, all of which are handled professionally by the lecturers. The practical classes are set up as a professional kitchen would be, with all of the equipment and materials required. This reflects the professional expectation set by the chef to prepare the apprentices for their future careers in commercial kitchens.

I was lucky enough to be part of not just one, but two Next Top Chef cooking competitions in June and December 2023, organised by the Hospitality department and run by the theory and practical lecturers. My team-mate and I achieved first place in the June semi-finals and second place in the December finals.

My future plan is to own a successful café or restaurant and become a well-known, successful chef and entrepreneur, and AE has made that dream feel much more achievable.

I really loved how my course at Acknowledge Education allowed me to apply theory in real-world situations through hands-on learning. The stimulating lectures and lively debates with my lecturers enriched my education.
Furthermore, the wide variety of courses provided at the college helped me to broaden my horizons and pursue new interests. My academic experience has also been greatly enhanced by the college's resources and encouraging community. It was a wonderful experience for me to compete in a cooking competition, and it reinforced my desire to study and develop in a team atmosphere.

I sincerely enjoyed my stay at Acknowledge Education. The academic environment is rich with learning opportunities. The theoretical classes are also well constructed, and the practical classes are in-line with the theory. AE’s instructors not only teach proper cooking skills and kitchen etiquette but also inspire and support creativity.

Before I took on this course, I was taking a Bachelor of Architecture and I did not expect that it would play a significant role in my culinary journey. The principles of design, detail, and space have greatly influenced my approach to cooking, and the teachers at AE have always encouraged me in this approach.

In the culinary arts, creativity and inspiration are what propel a chef to be exceptional. During my stay at the college, I did not find a time in the kitchen where I felt restricted in exploring my ideas as a cook. I am grateful to this school for giving me the honour of winning a competition but also giving me confidence in myself. Needless to say, I believe that I will be able to carry these lessons and experiences into my future career in the culinary world.

I'm Shishir Amagain and a graduate of Acknowledge Education. It’s been pleasure for me to introduce about myself as a growing entrepreneur. As it is the small steps not giant leaps, that bring about success. It is an honour to develop my career and take those steps with Chilli Everest On Collins.

I am proud to have completed the Bachelor of Tourism and Hospitality Management program with Acknowledge Education. I learned many things while I studied there.

Throughout my time at Acknowledge Education, my professors and peers inspired me with their passion and dedication to the industry. The program's emphasis on practical experience and industry insights ensured I was well-prepared to face the dynamic challenges of the hospitality and tourism sector. The placement opportunities, networking events, excursions, and career guidance I received played a pivotal role in shaping my understanding and preparedness for the real world.

In the end, Acknowledgment Education helped me develop my understanding and provide a realistic picture of the tourism and hospitality industry, especially in Australia.

When Hashan started considering undertaking the Certificate III in Commercial Cookery (SIT405016) at Front Cooking School in 2019, he did not even know how to cook rice.

“I was always determined to achieve whatever I decided to do. I even completed a bachelor’s degree and a postgraduate qualification in a different professional area in my home country. My determination was so strong when I started the Cookery course that I never missed my classes. I always try my best.”

Hashan kept doing his best even during the pandemic which delayed the completion of the work-based training. He wanted to improve his skills and worked without pay for almost 1 year. “Once when I was left with only $20 in his bank account, and planned to go back to my home country, the school staff (Ferdi) encouraged me to keep studying.”

Afterward, he finally landed on a job as a kitchen hand at Manningham Hotel & Club in Bulleen where he met an inspiring mentor, Chef David and learnt how to run functions inside out. After several jobs as a Comm Chef and a Chef at different hospitality establishments, he is now happily employed as a Chef at Castello's Long beach Hotel in Chelsea.  He successfully completed the entire 2.5 years of Advanced Diploma of Hospitality Management.

“I have learnt a lot here and the Executive Chef Justine O’donoughue and Head Chef Rumesh Wijesiriwardena helped me to grow to the next level. The key to my success is to be resilient and dedicated. It is also important to be punctual to be a Chef!”

Written by Indika Ferdinando (Student Recruitment)

Chris started studying with Acknowledge Education in April 2021, having previously had his own business as a travel agent. The Covid19 pandemic prompted Chris into a rethink career wise and he wanted to combine his love of cooking & his travel experience into his future career.

Since studying with Front Cooking School Chris has worked for numerous hospitality venues in the Brisbane area to gain an exposure of all aspects the industry, ranging from a hatted restaurant to large pub chains and small family run restaurants. From the Work Based Training that was organised by Acknowledge Education, Chris has an offer to work at Grand Chancellor Hotel as a commis chef upon completion of his studies in October 2022.

Written by Mike Carlisle (Student Recruitment)

I started studying at Stott’s College in early 2018 choosing Cert III and IV of Commercial Cookery. Throughout the 2018 and 2019, at the very young age, I had to be independent and balance between work and schools. The reason I have to work is to take care of myself with all the essentials needs. Therefore, its hard to concentrate on my school work due to long hours I have to put into work. Furthermore, as an international student who has just started in Australia, in late 2019 I have been physically attacked by a groups of foreign young adults. This result in me feeling frightened to travel outside much and it also had a significant impact on my ability to focus on school work. I started going back to study in early 2020 that is when pandemic hit Australia. Despite this, I still maintained my attendance and finished most of my units. Only some of them are not satisfied due to sickness and the barriers of Covid. Going to 2021 I finished most of my Cert III and IV with only few units missing and the logbook. At start of 2022, I finished all of my study units from Cert III and IV and Diploma. I started working on my logbook and finished late July 2022. I have always been active and followed up with miss Florence to finish the missing unit.

Aman came to Australia as a student when he was just 16 years old! Similar to many international young students coming to Australia to pursue their education, in the beginning, he demonstrated to be a naive and introverted student with low confidence suffering from  of mild depression as he had no friends or relatives

he was lost and couldn’t make up his mind on his future goals; He only knew he has to start and do something!! Aman joined Front Cooking School in Commercial Cookery, as he was genuinely interested in cooking.He had the habit of helping his mother in cooking and baking back home in Punjab, India. But lack of confidence and language barriers made him skip classes in a way that he could not pass his courses. He  was disheartened as he did not have a role mole to follow the footsteps. After meeting Chef Abhay Bhosekar he found his saviour and  managed to get through to stage 3.

Chef Abhay helped him with fine dining skills, adapting new daring ways to cook differently with love and passion being the first priority! This was a life changing event and now he has goals to reach.

Aman is now an accomplished Chef de Partie in an Italian restaurant in Melbourne city!! The way Aman has shaped up into a fine Chef  has surprised his supervising Chef. Aman owes his success and confidence to his trainer Chef Abhay and Florence in the Administration for guiding him empathetically, and helping him to gain confidence  in this journey!!

Aman is very happy with the way his life is shaping up and he's definitely hungry for more!!!

Written by Abhay Bhosekar (Hospitality Trainer and Assessor)

I have been trained at Front Cooking, Brisbane’s campus. I come from Asia and always fascinated to learn Western food. I would like to thank our trainer, Alex and Matt, who have given me knowledge in culinary. I also would like to thank to Pike and Andrew who always make sure we understand more about hospitality.

Amazing place and staff, they are always taking care of everything. The facility and kitchen is completely new. 100% recommend

Great staff and trainers. The knowledge given and how it is taught is brilliant. The facility is new and the kitchen is amazing and a fun place to put the new skills into practice.

As a current student, I am absolutely loving everything about studying at Front Cooking School. The team in Brisbane are the best. The trainers and staff know me by name, they are welcoming, so knowledgeable and FUN. I thoroughly recommend this cooking school to anyone who is thinking of taking the leap - DO IT.

The biggest reason why I was able to defeat the hardship, was from the purpose I felt helping my parents improve their restaurant, the positive feedback I got from customers and the legacy I will leave behind one day when I am done.  Being able to add a positive touch to someone's day by providing them with a good meal and good service with a smile, has also made my job feel more rewarding.

I completed my study at Stott’s College many years ago and still benefit at daily work from the knowledge and profession taught at Stott’s.
As an overseas student, study life can be very tough, but the teachers at Stott’s made it a lot easier. They were professional, friendly and very helpful. Students could approach them for all kinds of questions and the teachers would always try their best to assist. The course is designed in a way that helps students to acquire various and broad skills, from how to conduct a business negotiation to how to make a proper handshake and etc. It was a fabulous year that I spent at Stott’s, had great classmates, learnt so much and without noticing, by the end of my study, I already transformed to be a professional.

With my diploma, I got my first job in a 100 years’ old British company in Hong Kong where my working life continued to develop successfully.

I have been studying and making new friends here in Front Cooking School for more than a year now. Having the chance to do the Work-based Training through the school was a great “eye-opening” moment of working in the hospitality industry, letting me discover more of my capabilities – things I didn’t know I could do in the first place. I guess it’s also fair to say that cooking is not always just about how to cook, but also understanding how to work as a team with the rest of the kitchen staff. It’s also about communicating with the Front of House. All in all, my studies at Front Cooking School have shaped me into the person I am today. Having learned from the best chefs and trainers, I am forever grateful. Thank you to everyone from Front Cooking School.

I would like to take this opportunity to thanks you and front cooking school for helping me find a job during this difficult time with the COVID-19. I really do appreciate it.

Working here at Bread Top Factory is great and it allows me to use my skills and knowledge from what I learnt at Front Cooking School.

Currently a student in Certificate III in Commercial Cookery. I have been learning a lot, our instructor Chef Abhay is a great help on gaining knowledge to help us be equipped for our future careers. The staff and faculty were approachable and very helpful to help us get around with all that we need.