Common use of Emergency Contact Details Clause in Contracts

Emergency Contact Details. Do you consider yourself as having a disability, impairment or long-term condition? 🗆 No Yes If yes, please indicate the condition 🗆 Hearing Physical Intellectual 🗆 Learning Mental illness Vision 🗆 Medical Acquired Brain Other condition Impairment Name: Address: State: Postcode: Relationship to you: Home phone: Mobile Phone: If other, please give details: Email: Previous Studies English Language What is your highest completed school level? (a) English Proficiency I have taken a recognised English test in the past two years (e.g. IELTS, TOEFL, TOEIC, PTE) Name of test: Date of test: Score achieved: Please attach copies of any relevant English qualifications. In what year did you complete the above school level? Learning Needs Do you have any special learning needs? Yes No If yes, please provide what learning needs you require: USI Number What is your USI Number? Please visit xxxxx://xxx.xxx.xxx.xx/ for information about how to get your USI if you do not have one. 2019 2020 2021 2022 Cookery and Hospitality Courses Stand-alone Courses Select Qualification Duration SIT40516 Certificate IV in Commercial Cookery CRICOS Code: 091555M 90 weeks (7 terms) SIT50416 Diploma of Hospitality Management CRICOS Code: 091079A 102 weeks (8 terms) SIT60316 Advanced Diploma of Hospitality Management CRICOS Code: 091553B 130 weeks (10 terms) Packaged Courses Cert. IV in Commercial Cookery + Diploma of Hospitality Management 114 weeks (9 terms) Cert. IV in Commercial Cookery + + Diploma of Hospitality Management +Advanced Diploma of Hospitality Management 142 weeks (11 terms) Diploma of Hospitality Management + Advanced Diploma of Hospitality Management 130 weeks (10 terms) 28 Jan 2019 29 Apr 2019 22 Jul 2019 14 Oct 2019 03 Feb 2020 27 Apr 2020 20 Jul 2020 12 Oct 2020

Emergency Contact Details. Do you consider yourself as having a disability, impairment or long-term condition? 🗆 No Yes If yes, please indicate the condition � � Hearin g Physica l Intellectual  🗆 Learni ng Mental illne ss Vision 🗆 Medi cal Acquired Br ain Other condition Impairment Name: Address: State: Postcode: Relationship to you: Home phone: Mobile Phone: If other, please give details: Email: Previous Studies English Language What is your highest completed school level? (a) English Proficiency I have taken a recognised English test in the past two years (e.g. IELTS, TOEFL, TOEIC, PTE) Name of test: Date of test: Score achieved: Please attach copies of any relevant English qualifications. In what year did you complete the above school level? Learning NeedsPrevious qualifications achieved Have Do you hsuccessfully completed ave any special learning nvocational qualificationsee ds?  Yes No If yes, please provide what learning needs you requiwhich ones? re: USI Number What is your USI Number? Please visit xxxxx://xxx.xxx.xxx.See the Conditions of Enrolment section of this form xx/ for information about how to get your USI if you do not have o2018 ne. 2019 2020 2021 2022 Cookery and Hospitality Courses Stand-alone Courses Select Qualification Duration SIT40516 Certific SIT30816Certificate III in Commercial Cookery Cricos Code:091554A 62 weeks (5 terms)  SIT40516Certificate ate IV in Commercial Cookery CRICOS Code: 09Cricos Code:0915551555M 90 weeks (7 ter SIT30616Certificate III in Hospitality Cricos Code:091552C 50 weeks (4 terms)  SIT40416 Certificate IV in Hospitality Cricos Code:091739A 74 weeks (6 terms)  ms) SIT50416 Diploma of Hospitality Management CRICOS Code: 091079A Cricos Code:091079A 104 102 weeks (8 terms) SIT60316 Advan SIT60316Advanced ced Diploma of Hospitality Management CRICOS Code: 091553B Cricos Code:091553B 114 130 weeks 9 (10 terms) PackaPackage ged Cour Cert. IV in Commercial Cookery + Dip. Of Hospitality Management 9 terms  ses Cert. IV in Commercial Cookery + Diploma of Hospitality Management 114 weeks (9 terms) Cert. IV in Commercial Cookery + + Diploma of Hospitality Management +Advanced Diploma of Hospitality Management 142 weeks (11 terterms  ms) Diploma of Hospitality Management + Advanced Diploma of Hospitality Management 130 weeks (10 terterms  29 Jan 2018  23 Apr 2018  16 Jul 2018  08 Oct 2018  ms) 28 Jan 2 019 29 Apr 2019 15 22 Jul 2019 07 14 Oct 2019 03  27 Jan Feb 2020 20 27 Apr 2020 13 20 Jul 2 05 Oct 2020 PART B – FEE AND COURSE SELECTION Intake  25 Jan 2021  19 Apr 2021  020Jul 2021  04 12 Oct 2021 * Students must complete all units of competency for each qualification. If there are common units of competency in two or more package qualifications on offer, then only the common units need to be successfully competed once. Additional non-tuition fees Enrolment Fee A$300 Non - refundable Chef’s uniform, toolkit & materials fee (Commercial cookery courses only) A$900 Non - refundable Materials fee (Hospitality Courses) A$250 Non- refundable RPL fee A$ Non- refundable Credit transfer fee A$500 Non- refundable Re-assessment fee1(Theory Unit) $100 per unit Non- refundable Re-assessment fee (cookery course—Practical Unit) $400 per unit Non - refundable Accommodation Services A$200 Non - refundable Airport pick-up (One-way) A$100 Non - refundable Late payment fee A$150 Non - refundable Assessment late submission fee A$50 per unit/per week Non - refundable Withdrawal fee A$250 Non - refundable Students are entitled to 2 assessment attempts for each unit free of charge. If the student is unsuccessful after 2 assessment attempts they will be required to repeat the unit and pay the repeat unit fee. Students found to have cheated or plagiarised work will not be entitled to re-sit assessments, instead they will be required to repeat the unit and pay the repeat unit fee. More details are in the Student Information Handbook.2020

Emergency Contact Details. Do you consider yourself as having a disability, impairment or long-term condition? 🗆 No🗆 Yes If yes, please indicate the condition 🗆 Hearin🗆 g Physica🗆 l Intellectual 🗆 Learni🗆 ng Mental illne🗆 ss Vision 🗆 Medi🗆 cal Acquired Br🗆 ain Other condition Impairment Name: Address: State: Postcode: Relationship to you: Home phone: Mobile Phone: If other, please give details: Email: Previous Studies English Language What is your highest completed school level? (a) English Proficiency I have taken a recognised English test in the past two years (e.g. IELTS, TOEFL, TOEIC, PTE) Name of test: Date of test: Score achieved: Please attach copies of any relevant English qualifications. In what year did you complete the above school level? Learning NeedsPrevious qualifications achieved Have Do you hsuccessfully completed ave any special learning nvocational qualificationsee🗆 ds? 🗆 Yes No If yes, please provide what learning needs you requiwhich ones? re: USI Number What is your USI Number? Please visit xxxxx://xxx.xxx.xxx.See the Conditions of Enrolment section of this form xx/ for information about how to get your USI if you do not have o2018 ne. 2019 2020 2021 2022 Cookery and Hospitality Courses Stand-alone Courses Select Qualification Duration SIT40516 Certific🗆 SIT30816Certificate III in Commercial Cookery Cricos Code:091554A 62 weeks (5 terms) 🗆 SIT40516Certificate ate IV in Commercial Cookery CRICOS Code: 09Cricos Code:0915551555M 90 weeks (7 ter🗆 SIT30616Certificate III in Hospitality Cricos Code:091552C 50 weeks (4 terms) 🗆 SIT40416 Certificate IV in Hospitality Cricos Code:091739A 74 weeks (6 terms) 🗆 ms) SIT50416 Diploma of Hospitality Management CRICOS Code: 091079A Cricos Code:091079A 104 102 weeks (8 terms) SIT60316 Advan🗆 SIT60316Advanced ced Diploma of Hospitality Management CRICOS Code: 091553B Cricos Code:091553B 114 130 weeks 9 (10 terms) PackaPackage ged Cour🗆 ses Cert. IV in Commercial Cookery + Diploma of Hospitality Management 114 weeks (9 terterms 🗆 ms) Cert. IV in Commercial Cookery + + Diploma of Hospitality Management +Advanced Diploma of Hospitality Management 142 weeks (11 terterms 🗆 ms) Diploma of Hospitality Management + Advanced Diploma of Hospitality Management 130 weeks (10 terterms 🗆 29 Jan 2018 🗆 23 Apr 2018 🗆 16 Jul 2018 🗆 08 Oct 2018 🗆 ms) 28 Jan 2🗆 019 29 Apr 2🗆 019 22 Jul 2🗆 019 14 Oct 2019 03 🗆 27 Jan Feb 2020🗆 20 27 Apr 2020🗆 13 20 Jul 2🗆 05 Oct 2020 PART B – FEE AND COURSE SELECTION Intake 🗆 25 Jan 2021 🗆 19 Apr 2021 🗆 020Jul 2021 🗆 04 12 Oct 2021 * Students must complete all units of competency for each qualification. If there are common units of competency in two or more package qualifications on offer, then only the common units need to be successfully competed once. Additional non-tuition fees Enrolment Fee A$300 Non - refundable Chef’s uniform, toolkit & materials fee (Commercial cookery courses only) A$900 Non - refundable Materials fee (Hospitality Courses) A$250 Non- refundable RPL fee A$ Non- refundable Credit transfer fee A$500 Non- refundable Re-assessment fee1(Theory Unit) $100 per unit Non- refundable Re-assessment fee (cookery course—Practical Unit) $400 per unit Non - refundable Accommodation Services A$200 Non - refundable Airport pick-up (One-way) A$100 Non - refundable Late payment fee A$150 Non - refundable Assessment late submission fee A$50 per unit/per week Non - refundable Withdrawal fee A$250 Non - refundable Students are entitled to 2 assessment attempts for each unit free of charge. If the student is unsuccessful after 2 assessment attempts they will be required to repeat the unit and pay the repeat unit fee. Students found to have cheated or plagiarised work will not be entitled to re-sit assessments, instead they will be required to repeat the unit and pay the repeat unit fee. More details are in the Student Information Handbook.2020

Emergency Contact Details. Do you consider yourself as having a disability, impairment or long-term condition? 🗆 No Yes If yes, please indicate the condition � � Hearin g Physica l Intellectual  🗆 Learni ng Mental illne ss Vision 🗆 Medi cal Acquired Br ain Other condition Impairment Name: Address: State: Postcode: Relationship to you: Home phone: Mobile Phone: If other, please give details: Email: Previous Studies English Language What is your highest completed school level? (a) English Proficiency I have taken a recognised English test in the past two years (e.g. IELTS, TOEFL, TOEIC, PTE) Name of test: Date of test: Score achieved: Please attach copies of any relevant English qualifications. In what year did you complete the above school level? Learning NeedsPrevious qualifications achieved Have Do you hsuccessfully completed ave any special learning nvocational qualificationsee ds?  Yes No If yes, please provide what learning needs you requiwhich ones? re: USI Number What is your USI Number? Please visit xxxxx://xxx.xxx.xxx.See the Conditions of Enrolment section of this form xx/ for information about how to get your USI if you do not have o2017 2018 ne. 2019 2020 2021 2022 Cookery and Hospitality Courses Stand-alone Courses Select Qualification Duration SIT40516 Certific SIT30816Certificate III in Commercial Cookery Criscos Code:091554A 62 weeks (5 terms)  SIT40516Certificate ate IV in Commercial Cookery CRICOS Code: 09Criscos Code:0915551555M 90 weeks (7 ter SIT30616Certificate III in Hospitality Criscos Code:091552C 50 weeks (4 terms)  SIT40416 Certificate IV in Hospitality Criscos Code:091739A 74 weeks (6 terms)  ms) SIT50416 Diploma of Hospitality Management CRICOS Code: 091079A Criscos Code:091079A 104 102 weeks (8 terms) SIT60316 Advan SIT60316Advanced ced Diploma of Hospitality Management CRICOS Code: 091553B Criscos Code:091553B 114 130 weeks 9 (10 terms) PackaPackage ged Cour Cert. IV in Commercial Cookery + Dip. Of Hospitality Management 8 terms  ses Cert. IV in Commercial Cookery + Diploma of Hospitality Management 114 weeks (9 terms) Cert. IV in Commercial Cookery + + Diploma of Hospitality Management +Advanced Diploma of Hospitality Management 142 weeks (11 ter10 terms  ms) Diploma of Hospitality Management + Advanced Diploma of Hospitality Management 10 terms Business and Leadership Management  BSB30115 Certificate III in Business CRICOS Code:095362K 52 130 weeks 4 (10 ter BSB40215Certificate IV in Business CRICOS Code:095361M 52 weeks (4 terms)  BSB51915Diploma of Leadership and Management CRICOS Code:095364G 52 weeks (4 terms)  BSB61015Advanced Diploma of Leadership and Management CRICOS Code:095366F 52 weeks (4 terms) Marketing and Communication  BSB42415Certificate IV in Marketing and Communication CRICOS Code:095363J 52 weeks (4 terms)  BSB52415Diploma of Marketing and Communication CRICOS Code:095365G 52 weeks (4 terms)  BSB61315Advanced Diploma of Marketing and Communication CRICOS Code:095367E 52 weeks (4 terms)  30 Jan 2017  24 Apr 2017  17 Jul 2017  09 Oct 2017  29 Jan 2018  23 Apr 2018  16 Jul 2018  08 Oct 2018 PART B – FEE AND COURSE SELECTION Intake  ms) 28 Jan 2019 22 29 Apr 2019 15 22 Jul 2019 07 14 Oct 2019 03  27 Jan Feb 2020 20 27 Apr 2020 13 20 Jul 2020 05 12 Oct 2020 * Students must complete all units of competency for each qualification. If there are common units of competency in two or more package qualifications on offer, then only the common units need to be successfully competed once. Additional non-tuition fees Enrolment Fee A$300 Non - refundable Chef’s uniform, toolkit & materials fee (Commercial cookery courses only) A$900 Non - refundable Materials fee A$250 Non- refundable RPL fee $500 Non- refundable Credit transfer fee $300 Non- refundable Repeat unit fee $300 per unit Non- refundable Re-assessment fee1(Theory Unit) $100 per unit Non- refundable Re-assessment fee (cookery course—Practical Unit) $400 per unit Non - refundable Accommodation Services A$200 Non - refundable Airport pick-up (One-way) A$100 Non - refundable Late payment fee A$150 Non - refundable Assessment late submission fee A$50 per week Non - refundable Students are entitled to 2 assessment attempts for each unit free of charge. If the student is unsuccessful after 2 assessment attempts they will be required to repeat the unit and pay the repeat unit fee. Students found to have cheated or plagiarised work will not be entitled to re-sit assessments, instead they will be required to repeat the unit and pay the repeat unit fee. More details are in the Student Information Handbook.2020

Emergency Contact Details. Do you consider yourself as having a disability, impairment or long-term condition? 🗆 No Yes If yes, please indicate the condition 🗆 Hearing Physical Intellectual 🗆 Learning Mental illness Vision 🗆 Medical Acquired Brain Other condition Impairment Name: Address: State: Postcode: Relationship to you: Home phone: Mobile Phone: If other, please give details: Email: Previous Studies English Language What is your highest completed school level? (a) English Proficiency I have taken a recognised English test in the past two years (e.g. IELTS, TOEFL, TOEIC, PTE) Name of test: Date of test: Score achieved: Please attach copies of any relevant English qualifications. In what year did you complete the above school level? Learning NeedsPrevious qualifications achieved Have Do you hsuccessfully completed ave any special learning nvocational qualificationseeds? Yes No If yes, please provide what learning needs you requiwhich ones? re: USI Number What is your USI Number? Please visit xxxxx://xxx.xxx.xxx.xx/ for information about how to get your USI if you do not have o2018 ne. 2019 2020 2021 2022 Cookery and Hospitality Courses Stand-alone Courses Select Qualification Duration SIT40516 Certificate IV in Commercial Cookery CRICOS Code: 09Cricos Code:0915551555M 90 weeks (7 terms) SIT50416 Diploma of Hospitality Management CRICOS Code: 0910Cricos Code:091079A 79A 102 weeks (8 terms) SIT60316 Advanced Diploma of Hospitality Management CRICOS Code: 0915Cricos Code:091553B 53B 130 weeks (10 terms) PackaPackage ged Courses Cert. IV in Commercial Cookery + Diploma of Hospitality Management 114 weeks (9 terms) Cert. IV in Commercial Cookery + + Diploma of Hospitality Management +Advanced Diploma of Hospitality Management 142 weeks (11 terms) Diploma of Hospitality Management + Advanced Diploma of Hospitality Management 130 weeks (10 ter29 Jan 2018 23 Apr 2018 16 Jul 2018 08 Oct 2018 ms) 28 Jan 2019 29 Apr 2019 22 Jul 2019 14 Oct 2019 03 Feb 2020 27 Apr 2020 20 Jul 2020 12 Oct 20192020

Emergency Contact Details. Do you consider yourself as having a disability, impairment or long-term condition? 🗆 No Yes If yes, please indicate the condition � � Hearing Physical Intellectual  🗆 Learning Mental illness Vision 🗆 Medical Acquired Brain Other condition Impairment Name: Address: State: Postcode: Relationship to you: Home phone: Mobile Phone: If other, please give details: Email: Previous Studies English Language What is your highest completed school level? (a) English Proficiency I have taken a recognised English test in the past two years (e.g. IELTS, TOEFL, TOEIC, PTE) Name of test: Date of test: Score achieved: Please attach copies of any relevant English qualifications. In what year did you complete the above school level? Learning Needs Do you have any special learning needs? Yes No If yes, please provide what learning needs you require: USI Number What is your USI Number? Please visit xxxxx://xxx.xxx.xxx.xx/ for information about how to get your USI if you do not have one. 2019 2020 2021 2022 Cookery and Hospitality Courses Stand-alone Courses Select Qualification Duration SIT40516 Certificate IV in Commercial Cookery CRICOS Code: 091555M 90 weeks (7 terms) SIT50416 Diploma of Hospitality Management CRICOS Code: 091079A 102 weeks (8 terms) SIT60316 Advanced Diploma of Hospitality Management CRICOS Code: 091553B 130 weeks (10 terms) Packaged Courses Cert. IV in Commercial Cookery + Diploma of Hospitality Management 114 weeks (9 terms) Cert. IV in Commercial Cookery + + Diploma of Hospitality Management +Advanced Diploma of Hospitality Management 142 weeks (11 terms) Diploma of Hospitality Management + Advanced Diploma of Hospitality Management 130 weeks (10 terms) 28 Jan 2019 29 Apr 2019 22 Jul 2019 14 Oct 2019 03 Feb 2020 27 Apr 2020 20 Jul 2020 12 Oct 2020 PART B – FEE AND COURSE SELECTION Intake 01 Feb 2021 26 Apr 2021 19 Jul 2021 11 Oct 2021 25 Jan 2022 18 Apr 2022 11 Jul 2022 03 Oct 2022 For all tuition fees please visit our website at xxxx://xxx.xxx.xxx.xx/xxxxxxx-xxx/. * Studentsmustcompleteallunitsofcompetencyforeachqualification.Iftherearecommonunitsofcompetencyintwoormorepackagequalificationsonoffer, then only the commonunitsneedtobesuccessfullycompletedonce. Additional non-tuition fees Enrolment Fee A$300 Non - refundable Chef’s uniform, toolkit & materials fee (Commercial cookery courses only) A$900 Non - refundable Materials fee (Hospitality Courses) A$250 Non- refundable RPL fee A$300 per unit Non- refundable Credit transfer fee A$500 Non- refundable Re-assessment fee1(Theory Unit) $100 per unit Non- refundable Re-assessment fee (cookery course—Practical Unit) $400 per unit Non - refundable Accommodation Services A$200 Non - refundable Airport pick-up (One-way) A$100 Non - refundable Late payment fee A$150 Non - refundable Assessment late submission fee A$50 per unit/per week Non - refundable Withdrawal application fee A$250 Non - refundable Students are entitled to 2 assessment attempts for each unit free of charge. If the student is unsuccessful after 2 assessment attempts they will be required to repeat the unit and pay the repeat unit fee. Students found to have cheated or plagiarised work will not be entitled to re-sit assessments, instead they will be required to repeat the unit and pay the repeat unit fee. More details are in the Student Information Handbook.2020

Emergency Contact Details. Do you consider yourself as having a disability, impairment or long-term condition? 🗆 No🗆 Yes If yes, please indicate the condition 🗆 Hearin🗆 g Physica🗆 l Intellectual 🗆 Learni🗆 ng Mental illne🗆 ss Vision 🗆 Medi🗆 cal Acquired Br🗆 ain Other condition Impairment Name: Address: State: Postcode: Relationship to you: Home phone: Mobile Phone: If other, please give details: Email: Previous Studies English Language What is your highest completed school level? (a) English Proficiency I have taken a recognised English test in the past two years (e.g. IELTS, TOEFL, TOEIC, PTE) Name of test: Date of test: Score achieved: Please attach copies of any relevant English qualifications. In what year did you complete the above school level? Learning NeedsPrevious qualifications achieved Have Do you hsuccessfully completed ave any special learning nvocational qualificationsee🗆 ds? 🗆 Yes No If yes, please provide what learning needs you requiwhich ones? re: USI Number What is your USI Number? Please visit xxxxx://xxx.xxx.xxx.See the Conditions of Enrolment section of this form xx/ for information about how to get your USI if you do not have o2018 ne. 2019 2020 2021 2022 Cookery and Hospitality Courses Stand-alone Courses Select Qualification Duration SIT40516 Certific🗆 SIT30816Certificate III in Commercial Cookery Cricos Code:091554A 62 weeks (5 terms) 🗆 SIT40516Certificate ate IV in Commercial Cookery CRICOS Code: 09Cricos Code:0915551555M 90 weeks (7 ter🗆 SIT30616Certificate III in Hospitality Cricos Code:091552C 50 weeks (4 terms) 🗆 SIT40416 Certificate IV in Hospitality Cricos Code:091739A 74 weeks (6 terms) 🗆 ms) SIT50416 Diploma of Hospitality Management CRICOS Code: 091079A Cricos Code:091079A 104 102 weeks (8 terms) SIT60316 Advan🗆 SIT60316Advanced ced Diploma of Hospitality Management CRICOS Code: 091553B Cricos Code:091553B 114 130 weeks 9 (10 terms) PackaPackage ged Cour🗆 Cert. IV in Commercial Cookery + Dip. Of Hospitality Management 9 terms 🗆 ses Cert. IV in Commercial Cookery + Diploma of Hospitality Management 114 weeks (9 terms) Cert. IV in Commercial Cookery + + Diploma of Hospitality Management +Advanced Diploma of Hospitality Management 142 weeks (11 terterms 🗆 ms) Diploma of Hospitality Management + Advanced Diploma of Hospitality Management 130 weeks (10 terterms 🗆 29 Jan 2018 🗆 23 Apr 2018 🗆 16 Jul 2018 🗆 08 Oct 2018 🗆 ms) 28 Jan 2🗆 019 29 Apr 2019🗆 15 22 Jul 2019🗆 07 14 Oct 2019 03 🗆 27 Jan Feb 2020🗆 20 27 Apr 2020🗆 13 20 Jul 2🗆 05 Oct 2020 PART B – FEE AND COURSE SELECTION Intake 🗆 25 Jan 2021 🗆 19 Apr 2021 🗆 020Jul 2021 🗆 04 12 Oct 2021 * Students must complete all units of competency for each qualification. If there are common units of competency in two or more package qualifications on offer, then only the common units need to be successfully competed once. Additional non-tuition fees Enrolment Fee A$300 Non - refundable Chef’s uniform, toolkit & materials fee (Commercial cookery courses only) A$900 Non - refundable Materials fee (Hospitality Courses) A$250 Non- refundable RPL fee A$ Non- refundable Credit transfer fee A$500 Non- refundable Re-assessment fee1(Theory Unit) $100 per unit Non- refundable Re-assessment fee (cookery course—Practical Unit) $400 per unit Non - refundable Accommodation Services A$200 Non - refundable Airport pick-up (One-way) A$100 Non - refundable Late payment fee A$150 Non - refundable Assessment late submission fee A$50 per unit/per week Non - refundable Withdrawal fee A$250 Non - refundable Students are entitled to 2 assessment attempts for each unit free of charge. If the student is unsuccessful after 2 assessment attempts they will be required to repeat the unit and pay the repeat unit fee. Students found to have cheated or plagiarised work will not be entitled to re-sit assessments, instead they will be required to repeat the unit and pay the repeat unit fee. More details are in the Student Information Handbook.2020

Emergency Contact Details. Do you consider yourself as having a disability, impairment or long-term condition? 🗆 No Yes If yes, please indicate the condition �� Hearing Physical Intellectual 🗆 Learning Mental illness Vision 🗆 Medical Acquired Brain Other condition Impairment Name: Address: State: Postcode: Relationship to you: Home phone: Mobile Phone: If other, please give details: Email: Previous Studies English Language What is your highest completed school level? (a) English Proficiency I have taken a recognised English test in the past two years (e.g. IELTS, TOEFL, TOEIC, PTE) Name of test: Date of test: Score achieved: Please attach copies of any relevant English qualifications. In what year did you complete the above school level? Learning Needs Do you have any special learning needs? Yes No If yes, please provide what learning needs you require: USI Number What is your USI Number? Please visit xxxxx://xxx.xxx.xxx.xx/ for information about how to get your USI if you do not have one. 2019 2020 2021 2022 Cookery and Hospitality Courses Stand-alone Courses Select Qualification Duration SIT40516 Certificate IV in Commercial Cookery CRICOS Code: 091555M 90 weeks (7 terms) SIT50416 Diploma of Hospitality Management CRICOS Code: 091079A 102 weeks (8 terms) SIT60316 Advanced Diploma of Hospitality Management CRICOS Code: 091553B 130 weeks (10 terms) Packaged Courses Cert. IV in Commercial Cookery + Diploma of Hospitality Management 114 weeks (9 terms) Cert. IV in Commercial Cookery + + Diploma of Hospitality Management +Advanced Diploma of Hospitality Management 142 weeks (11 terms) Diploma of Hospitality Management + Advanced Diploma of Hospitality Management 130 weeks (10 terms) 28 Jan 2019 29 Apr 2019 22 Jul 2019 14 Oct 2019 03 Feb 2020 27 Apr 2020 20 Jul 2020 12 Oct 2020

Emergency Contact Details. Do you consider yourself as having a disability, impairment or long-term condition? 🗆 No🗆 Yes If yes, please indicate the condition 🗆 Hearin🗆 g Physica🗆 l Intellectual 🗆 Learni🗆 ng Mental illne🗆 ss Vision 🗆 Medi🗆 cal Acquired Br🗆 ain Other condition Impairment Name: Address: State: Postcode: Relationship to you: Home phone: Mobile Phone: If other, please give details: Email: Previous Studies English Language What is your highest completed school level? (a) English Proficiency I have taken a recognised English test in the past two years (e.g. IELTS, TOEFL, TOEIC, PTE) Name of test: Date of test: Score achieved: Please attach copies of any relevant English qualifications. In what year did you complete the above school level? Learning NeedsPrevious qualifications achieved Have Do you hsuccessfully completed ave any special learning nvocational qualificationsee🗆 ds? 🗆 Yes No If yes, please provide what learning needs you requiwhich ones? re: USI Number What is your USI Number? Please visit xxxxx://xxx.xxx.xxx.See the Conditions of Enrolment section of this form xx/ for information about how to get your USI if you do not have o2017 2018 ne. 2019 2020 2021 2022 Cookery and Hospitality Courses Stand-alone Courses Select Qualification Duration SIT40516 Certific🗆 SIT30816Certificate III in Commercial Cookery Criscos Code:091554A 62 weeks (5 terms) 🗆 SIT40516Certificate ate IV in Commercial Cookery CRICOS Code: 09Criscos Code:0915551555M 90 weeks (7 ter🗆 SIT30616Certificate III in Hospitality Criscos Code:091552C 50 weeks (4 terms) 🗆 SIT40416 Certificate IV in Hospitality Criscos Code:091739A 74 weeks (6 terms) 🗆 ms) SIT50416 Diploma of Hospitality Management CRICOS Code: 091079A Criscos Code:091079A 104 102 weeks (8 terms) SIT60316 Advan🗆 SIT60316Advanced ced Diploma of Hospitality Management CRICOS Code: 091553B Criscos Code:091553B 114 130 weeks 9 (10 terms) PackaPackage ged Cour🗆 Cert. IV in Commercial Cookery + Dip. Of Hospitality Management 8 terms 🗆 ses Cert. IV in Commercial Cookery + Diploma of Hospitality Management 114 weeks (9 terms) Cert. IV in Commercial Cookery + + Diploma of Hospitality Management +Advanced Diploma of Hospitality Management 142 weeks (11 ter10 terms 🗆 ms) Diploma of Hospitality Management + Advanced Diploma of Hospitality Management 10 terms Business and Leadership Management 🗆 BSB30115 Certificate III in Business CRICOS Code:095362K 52 130 weeks 4 (10 terms)🗆 BSB40215Certificate IV in Business CRICOS Code:095361M 52 weeks (4 terms) 🗆 BSB51915Diploma of Leadership and Management CRICOS Code:095364G 52 weeks (4 terms) 🗆 BSB61015Advanced Diploma of Leadership and Management CRICOS Code:095366F 52 weeks (4 terms) Marketing and Communication 🗆 BSB42415Certificate IV in Marketing and Communication CRICOS Code:095363J 52 weeks (4 terms) 🗆 BSB52415Diploma of Marketing and Communication CRICOS Code:095365G 52 weeks (4 terms) 🗆 BSB61315Advanced Diploma of Marketing and Communication CRICOS Code:095367E 52 weeks (4 terms) 🗆 30 28 Jan 22017 🗆 24 Apr 2017 🗆 17 Jul 2017 🗆 09 Oct 2017 🗆 019Jan 2018 🗆 23 29 Apr 20192018 🗆 16 22 Jul 20192018 🗆 08 14 Oct 2019 03 Feb 2020 27 Apr 2020 20 Jul 2020 12 Oct 2018 PART B – FEE AND COURSE SELECTION Intake2020

Emergency Contact Details. Do you consider yourself as having a disability, impairment or long-term condition? 🗆 No Yes If yes, please indicate the condition � � Hearing Physical Intellectual  🗆 Learning Mental illness Vision 🗆 Medical Acquired Brain Other condition Impairment Name: Address: State: Postcode: Relationship to you: Home phone: Mobile Phone: If other, please give details: Email: Previous Studies English Language What is your highest completed school level? (a) English Proficiency I have taken a recognised English test in the past two years (e.g. IELTS, TOEFL, TOEIC, PTE) Name of test: Date of test: Score achieved: Please attach copies of any relevant English qualifications. In what year did you complete the above school level? Learning Needs Do you have any special learning needs? Yes No If yes, please provide what learning needs you require: USI Number What is your USI Number? Please visit xxxxx://xxx.xxx.xxx.xx/ for information about how to get your USI if you do not have one. 2019 2020 2021 2022 Cookery and Hospitality Courses Stand-alone Courses Select Qualification Duration SIT40516 Certificate IV in Commercial Cookery CRICOS Code: 091555M 90 weeks (7 terms) SIT50416 Diploma of Hospitality Management CRICOS Code: 091079A 102 weeks (8 terms) SIT60316 Advanced Diploma of Hospitality Management CRICOS Code: 091553B 130 weeks (10 terms) Packaged Courses Cert. IV in Commercial Cookery + Diploma of Hospitality Management 114 weeks (9 terms) Cert. IV in Commercial Cookery + + Diploma of Hospitality Management +Advanced Diploma of Hospitality Management 142 weeks (11 terms) Diploma of Hospitality Management + Advanced Diploma of Hospitality Management 130 weeks (10 terms) 28 Jan 2019 29 Apr 2019 22 Jul 2019 14 Oct 2019 03 Feb 2020 27 Apr 2020 20 Jul 2020 12 Oct 2020 PART B – FEE AND COURSE SELECTION Intake 01 Feb 2021 26 Apr 2021 19 Jul 2021 11 Oct 2021 25 Jan 2022 18 Apr 2022 11 Jul 2022 03 Oct 2022 For all tuition fees please visit our website at xxxx://xxx.xxx.xxx.xx/xxxxxxx-xxx/. * Studentsmustcompleteallunitsofcompetencyforeachqualification.Iftherearecommonunitsofcompetencyintwoormorepackagequalificationsonoffer, then only the commonunitsneed to be successfullycompletedonce. Additional non-tuition fees Enrolment Fee A$300 Non - refundable Chef’s uniform, toolkit & materials fee (Commercial cookery courses only) A$900 Non - refundable Materials fee (Hospitality Courses) A$250 Non- refundable RPL fee A$300 per unit Non- refundable Credit transfer fee A$500 Non- refundable Re-assessment fee1(Theory Unit) $100 per unit Non- refundable Re-assessment fee (cookery course—Practical Unit) $400 per unit Non - refundable Accommodation Services A$200 Non - refundable Airport pick-up (One-way) A$100 Non - refundable Late payment fee A$150 Non - refundable Assessment late submission fee A$50 per unit/per week Non - refundable Withdrawal application fee A$250 Non - refundable Students are entitled to 2 assessment attempts for each unit free of charge. If the student is unsuccessful after 2 assessment attempts they will be required to repeat the unit and pay the repeat unit fee. Students found to have cheated or plagiarised work will not be entitled to re-sit assessments, instead they will be required to repeat the unit and pay the repeat unit fee. More details are in the Student Information Handbook.2020