Welcome to Australian Vocational Thailand
Accredited equivalent qualification training packages delivered under the Australian Qualifications Framework. Accreditation is the key when undertaking formal training. Australian-equivalent training standards are internationally recognised for their excellence and quality.
Australian Vocational Thailand’s qualified trainers are industry professionals in their fields with decades of experience working in the roles and fields that they will train you in. Our trainers must hold the qualification that they will teach to you so that you learn from someone who is fully qualified in the scope and understands the professional skill set.
Our trainers hold 2 qualifications to comply with the accredited standards they will teach to you
The Training & Assessment Certificate IV from Australia, which ensures the teachers have been trained for 12 months to ensure the delivery and assessment of the course is done to the highest level.
The trainers must also hold the qualification (or higher) that they teach, in this case being the Certificate III in Commercial Cookery.
By legally requiring these 2 qualifications for our trainers, we can guarantee that students are being taught by highly trained industry professionals who are experienced in both professional level training and the actual skill set they are teaching to the students.
Our trainers are highly experienced industry professionals with decades of real work experience in the industries they teach you.
Our education standards are equivalent qualifications to training programs accredited by governing bodies at a national level. This makes our course the proven industry qualification as the standards we teach are equivalent to those accredited by government institutions, which have been benchmarked against professional industry standards and core competencies that students should have when preparing to enter a career role in the workforce in a particular vocation.
Other private college certificates may not meet these accredited equivalency standards. Always ask your college do they provide accredited outcomes, many places do not. We do!
Chef Andrew Wisken
Founding Member Australian Technical Chefs
Introducing Andrew Wisken, a 40-year veteran of the kitchen.
Commencing his trade at 16, working in hotels and resorts throughout Australia, Executive Chef Planet Hollywood, owning several hospitality business and many years on events such as the Australian Open, Bathurst, Grand Prix, Commonwealth games, FINA world swimming championships and the Melbourne cup carnival. Currently working in the health sector.
Founding member Australian Technical Chefs.
Member: Australian culinary Federation.
Les Toques Blanches
Experienced Culinary judge both regional and international.
Graduate Diploma in Business (Hospitality)
Advanced Diploma Hospitality.
Recognized Hospitality Trainer
Chef Antony Scholtmeyer
Executive Chef - Patina Hotels
Born in Australia, Chef Antony Scholtmeyer honed his craft over more than 30 years in top establishments around the world.
Before moving to vibrant Bangkok, he spent several years working in England and Japan where he embraced the local culture, growing his deep passion for Japanese cuisine and developing his culinary techniques to create a unique dining experience.
His career includes positions at five-star properties in China, Portugal, US and Singapore,
among them InterContinental Shenzhen and Ritz-Carlton Millenia Singapore.
Antony came to Bangkok in 2011 as the Executive Chef overseeing 7 food & beverage outlets at The Sukhothai Hotel, Bangkok. He then moved to the Okura Prestige in 2015 and elevated Elements, the French-Japanese restaurant, to Michelin-star status in the first Bangkok guide.
Antony has recently started his new culinary journey at Patina Hotels, opening in 2020, where he will oversee 7 food & beverage outlets, one of which will be overseen by a culinary icon chef Mauro Colagreco, the only Argentinian chef in the world to have three Michelin stars and his restaurant in France, Mirazur currently ranked 15 in “The World’s 50 Best Restaurants 2019”.
David emigrated to Australia with his young family in 1996 after being a successful Restauranteur in his Homeland of Scotland. He was passionate about Health and wanted to pursue his career further working solely in the health and fitness industry.
He secured the position of Executive Chef and later became National Executive Chef of the prestigious Golden Door health retreat. This was a position he held for over 19 years.
During this time, he became one of Australia leading innovators and educators in the culinary health industry. Featuring on TV shows, Magazines like gourmet traveler and vogue entertaining. Presented countless cooking seminars and workshops for large corporate company events. He has written 4 Cookbooks and Spearheaded one of Australia’s first Healthy Low fat cooking Schools. Currently I have spent the past 9 years as Concept Development Chef at the highly successful Lite n Easy Company responsible for creating Health nutritious menus for client base customers including Specifically Designed Meals to meet the requirements of aged care clientele.
Chef Don Lawson
Culinary Director “Go Samui Catering”
Chef Don Lawson brings over 30-years of worldwide culinary experience, having worked in many popular 5-star resorts and hotels, locally and abroad. I believe the key to success is training staff to the highest standards. With his distinguish culinary style, presenting original taste in a stylishly contemporary manner, Don has often been more than a Chef to the guests he’s served, going above and beyond to ensure total satisfaction of one’s overall dining experiences.
“Our philosophy at Go Catering is to focus on freshness and innovation for our customers. We don’t like to complicate dishes but rather focus on taste and plating of our food. We want the combination of flavors to invite you on a journey”
Chef James Bradbury
Founder of B Cuisine | Culinary Visionary | Driving Growth & Profitability
Food Service & NPD Innovator specializing in QSR, Fast Casual, and large food ecosystems.
With over 20 years of dynamic leadership in the food industry, I specialize in orchestrating the fusion of culinary artistry, strategic R&D, and high-impact commercial food streams. My mission: to craft exceptional food solutions that redefine industry standards.
Join me in exploring the culinary horizons and transforming the future of food.
Chef David Brown
Culinary Arts Lecturer & Chef | ACF NT Director
David Brown is an experienced culinary art professional, combining over 35 years of expertise as both an educator and a practicing chef. Passionate about the art of cooking and food innovation, David Brown currently serves as a senior culinary art lecturer at Charles Darwin University.
David worked at renowned establishments such as Sheratons, MGM Grand Casino and Darwin Turf Club.
David Brown is also the Director of the Australian Culinary Federation (ACF) of the Northern Territory (NT).
Personal Philosophy:
David is driven by the belief that food is not just about nourishment but a powerful medium for storytelling, culture, and connection. In both the classroom and the kitchen, he emphasizes the importance of precision, creativity, and sustainability in the culinary arts. David seeks to inspire future chefs to be both skilled technicians and imaginative artists, ready to elevate the culinary world with their unique perspectives.
Chef Werner Kimmeringer
Head of Culinary Practice at Yates
Early Career & International Experience
Werner began his culinary journey at 14, apprenticing in Germany before honing his skills across Europe and Bermuda. In 1985, he joined Hilton International in Sydney, later leading the Melbourne Hilton as Executive Chef.
Leadership & Management
Werner’s career highlights include serving as National Executive Chef for Ansett Australia and overseeing a team of 280 chefs at Crown Casino Melbourne. He also spent over a decade in the Middle East, managing culinary standards and budgets for 5-star airlines.
The Training & Assessment Certificate IV from Australia, which ensures the teachers have been trained for 12 months to ensure the delivery and assessment of the course is done to the highest level.
The Training & Assessment Certificate IV from Australia, which ensures the teachers have been trained for 12 months to ensure the delivery and assessment of the course is done to the highest level.
A Certificate III can help you learn skills for a particular career, by teaching you job-specific skills.
This is a basic trade skill qualification; you will graduate and be able to work as a professional starting at the junior level. Certificate III is a course designed to help individuals progress from entry-level roles and apply the knowledge they’ve learned to skilled work.
By studying a Certificate III it creates an onward study pathway to be able to continue studying and complete Certificate IV, Diploma and continue on to a Bachelor’s Degree within a period of 4 to 5 years.
A Certificate III is a level 3 qualification under the AQF that indicates skills and knowledge in a particular vocational field.
It’s considered equivalent to the completion of high school or Year 12 and is recognised internationally.
In Thailand it would be equivalent to Matayom 6 or MS 6. (Certificate of Secondary Education).
A Certificate IV in Australia is a qualification that’s taught through Vocational Education and Training (VET). It is located at Level 4 of the AQF and designed for individuals aiming to move into supervisory and management positions within their field of study.
This certification helps them develop a broad range of competencies needed for supervisor and management positions.
Certificate III lays the foundation with fundamental skills and knowledge, Certificate IV builds upon this foundation, providing a more comprehensive understanding of the subject matter.
Think of Certificate III as an entry-level qualification, more suitable for someone starting a career, and Certificate IV as a more advanced qualification that can help move forward in your existing career.
The choice between the two courses depends on your career ambitions, the depth of knowledge you wish to acquire, and the specific requirements of your chosen industry.
It’s not always necessary to complete Certificate III before moving on to Certificate IV.
This can vary depending on your chosen field of study or training program.
Other available options include Recognition of Prior Learning (RPL) and Credit Transfers.
Recognition of prior learning (RPL) is about the skills and knowledge you’ve gained through work and life experiences. If you already have the knowledge, your skills will be assessed against industry standards.
A credit transfer recognises the study you’ve already done at school, college, TAFE, or university. You can have credit from a relevant earlier course transferred to your current studies.
A Diploma is a nationally recognised educational qualification located at Level 5 of the AQF. This means that it’s a step above Certificate IV (Level 4) and a step below an Advanced Diploma (Level 6).
Studying a Diploma equips you with specialised knowledge and skills in a specified field or profession, it is typically a longer course duration and the curriculum is more advanced in its content than both Certificate III and Certificate IV.
The key difference between a Diploma and a Certificate IV lies in the level of depth and complexity of the skills and knowledge they provide, as well as the length of study.
A Certificate IV is often considered equivalent to 6 to 12 months of degree study, whereas Diplomas typically take 1 to 2 years to complete.
No, you will learn from basic skills to advance skills over 1 year of intense training by our qualified trainers.
Yes, the Commonwealth certificate from Australia is recognised globally and very respected in most countries around the world.
This is up to you – we have ambassadors from all the industries we cover that can help you decide your career path and individual goals and passions.
There are pathways available to study overseas and there are options to apply for work in other countries once you hold an Australian qualification at the Certificate III level.
Chefs will have many choices and can specialize in different cuisines and many sectors within the hospitality industry: Hotels, restaurants, cruise ships, mining, resorts, cafes, airlines, aged care, catering, hospitals, events, menu writing, book authors and food bloggers just to name a few.
Graduates holding a Certificate III are able to enter into their field as a qualified professional and having studied a curriculum in English and adhered to international standards, they will find they have a distinct advantage over courses offered entirely in Thai language. With English being a language commonly used in international business settings, having used English while studying will really give you a head start in your chosen industry.
We have partner hotels that take our students for Internships – The very best in 5-star hotels in Thailand all dedicated to making sure you learn as much as you can in the hotel internship period.
We will consider your location and what is best suited to you and your goals moving forward.
When studying an Australian Qualifications Framework curriculum you can receive language, literacy and numeracy support if you require it. Disability support is available in terms of modification of assessments and accessibility to our facilities, and financial support may be available however this will be offered on a case-by-case basis.
Through the Student Guide that we provide our students, they can access a range of listed support services on campus or through our partner university and this covers a wide range of required support services such as information technology, discrimination and harassment, equal opportunity, international student support and complaints management.
The course covers 25 units of study listed on our website and features over 1,200 hours of contact with trainers and time spent in internship. The curriculum is delivered on site 3 days per week (except during work placement internships) over a period of 47 weeks.
A comprehensive list of units of study can be found by downloading the specific course information pack.
Our program is quite different to other culinary programs offered at private colleges.
Our Certificate III is accredited by the Australian government standards for vocational education which means that the certificate is recognised by many countries in the world. When you graduate with us you have achieved a truly global qualification and you will be considered a chef in all the Commonwealth countries, as well as a number of others that will recognize the quality of Australian education standards.
The course is a blend of classroom theory and practical classes in a commercial kitchen setting, with a focus on a simulated work environment. Students will be tasked with practical assessments where they must cook to set standards and complete the tasks within a set time period to achieve a competent result.
Yes, they can choose a suitable hotel or restaurant that fits within the criteria required by the unit of study. The hotel or restaurant must be within Thailand.
Students will complete regular work tasks as assigned by their supervisor. The internship is conducted in a real working environment and interns will be treated as staff during this period.
Yes, many of our current students have been offered jobs based on their performance during internship.
This qualification will provide the basis to either apply for further study in Australia (terms and conditions apply based on the Australian government’s current criteria); or students can apply for jobs directly from offshore and be accepted based on the qualification they hold (it is advised to have at least 2 years work experience to choose this pathway).
Yes, agencies can provide this assistance. Australian Vocational Thailand cannot apply for a visa on your behalf.
Yes, students are able to meet the criteria required to work in certain countries with this qualification, however, the qualification alone may not be sufficient. Please consult with agencies to fully understand these requirements.
Yes, we can support you with English language tuition, however our courses are delivered in English language only and we require the equivalent of an IELTS 3.5 to 4 score to really get the best out of the curriculum.
We cannot alter the course to be delivered in another language, such as Thai.
There is a short English exam when you contact you for enrollment that you must sit to demonstrate that you can read and write to the required level to take the course.
Yes, we have approved agents that can assist with career pathways for further study and work. Our trainers at AVT can also give advice and make enquiries on behalf of students on a case-by-case basis.
We require Thai students to have completed a high school level of Matayom 4 or 5 and the student to be over the age of 17 years when they enroll with us. We require prospective students to undertake a short written English test to determine an IELTS score of 4 to 4.5.
Program fees are listed in the course information packs and are subject to change. We have installment plans for payments available. Information can be found in the course packs available to download from our website.
This depends on the subject and the schedule however the course is very practical in its approach to teaching students. All units of study have classroom-based theory and written assessments and all of the cookery units are conducted in our commercial standard training kitchen.
The course is based upon French and English classical cookery techniques and all Western cuisines.
There are assessments for each one of the 25 units of study. Students are not graded, the Australian system focuses on competency-based training and assessment, so the student’s results will be listed as Competent or Not Yet Competent. Students have 3 attempts to complete any assessment task they are given.
The Australian vocational system uses the competency-based training to model as a method to get the best out of all students and allow them to perfect the skills they are learning in the training environment. Grading students can lead students to risk-averse behaviours and does not allow for students to explore the skills they have not yet learned, as the grades become the end goal rather than developing a professional skill set ready to enter the work force through trial and error. Competency-based methods is fairer and allows for assessments to be altered into a format which allows each student the best possible opportunity to become competent in the skills they are being taught.
Yes, these topics are all covered in the Certificate III in Commercial Cookery at an entry level of understanding.
Yes, we regularly send students to Thai and international culinary competitions.
The students are placed with a supervisor who trains them and assigns them tasks within the hotel or restaurant during internship. The students still have exposure to the internal workings of the business and all the briefings and training the team receives from the higher management.
Yes, we have professional ambassadors and regularly involve them with training and mentoring our students.
Students must satisfactorily compete a log book journal and have it signed off by their supervisor during internship to complete this part of the course. Feedback and evaluation are provided through this process.
Yes, students are free to work during their studies and this can help build experience and even satisfy some criteria that is required by doing the internship.
Yes, we have excursions within Thailand and also study tours internationally.
Yes, there are pathways for further study and work within Australia, and through this then potential migration outcomes can become available to students. Please consult with agents regarding this topic in detail.
Students are able to continue their education pathway all the way through to a Bachelor’s Degree and Master’s Degree should they pursue this direction. Pathways into higher Hospitality qualifications and Business degrees are opened up by studying Commercial Cookery at the Certificate III level.
Our program is an Australian culinary program and it is the equivalent to studying within Australia. The course work is issued by our Australian partner university and we deliver the curriculum exactly the same way it is delivered inside Australia.
This is possible, the student can defer their studies and re enter the course at a later date based on available places within each intake period.
We have work, health and safety policies within the college that we follow and they are compliant with the standards set by the Australian government to deliver the curriculum on site.
Uniforms, knife kits, aprons and hats are provided as part of your enrollment fees. Our kitchens are fully equipped with all the equipment required to complete the course. Students will not need to purchase anything outside of hat is given to them during enrollment, however they are free to use their own personal equipment during class of they prefer.
Our kitchens are fully compliant commercial kitchens that simulate a professional work environment.
Kitchens can be made available for students to practice at times when they are vacant and no classes are scheduled.
Uniforms are provided to students and must be worn at all times when in practical classes in the kitchen. Our work, health and safety policy require that students wear the full uniform correctly and neatly or they will not be allowed to participate in the practical classes until they comply with the uniform and dress code.
Students will receive 2 chef jackets, 2 aprons, 4 tea towels, 1 pair of chef pants, 1 neck tie and 1 hat. Safety shoes or boots must be worn and the student will be required to purchase these by themselves.
Yes, students must wear closed-toe safety shoes that are suited to a professional kitchen environment and all personal protective equipment that is required of them during practical classes.
Resource books are provided to students by Australian Vocational Thailand.
Yes, students will be able to access these resources while studying with us at AVT.
Yes, all resources are provided to students upon enrollment and all food is supplied for practical classes. Students prepare and cook all ingredients themselves, there are no shared work stations or ingredients. Students must prepare and cook entirely on their own during practical assessment tasks.
Student alumni are always welcomed back on campus to talk with their trainers and also to assist new students in understanding what is required of them while studying with us. We have a strong network of student alumni and our trainers always welcome past students to discuss their next career step, or when applying for jobs to seek assistance with resume writing or for written or verbal references from our trainers. We endeavor to offer long term career support to all our gradates in any way that we can.
Located inside Wandee Culinary Technological College
8 Soi Ramkhamhaeng 25, Ramkhamhaeng Road,
Huamak, Bangkapi, Bangkok 10240 Thailand
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