Mako School of Culinary trains the next generation of chefs and hospitality leaders through nationally recognised qualifications and immersive, kitchen-first learning. Stack your credentials from Cert III to Advanced Diploma in as little as 2.5 years.
View Next IntakeFour nationally recognised qualifications that stack into a coherent pathway — from your first day in the kitchen to senior management. All courses are full time.
Build your foundation in commercial kitchens. Knife skills, classical cookery techniques, food safety, and how to work in a brigade. Graduates qualify as commercial cooks.
Course details →Step up to leadership. Cost menus, manage stock, supervise teams, and develop the operational thinking that separates cooks from chefs.
Course details →Take on the wider venue. Finance, marketing, HR, and operations across hospitality businesses — restaurants, hotels, and event venues.
Course details →Senior management credentials. Strategic planning, business development, and the depth needed for executive chef and hospitality director roles.
Course details →Most students stack qualifications into one of two structured pathway packages — a single enrolment, a single timetable, one continuous journey.
The pathway most graduates choose. From kitchen fundamentals to hospitality management — three nationally recognised qualifications in a single structured program.
Add the senior-management credential. Six additional months of study unlocks the Advanced Diploma — the credential expected for executive chef and hospitality director roles.