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Students

I want to learn more info about studying in Redmako.

Employers

I want to train my workforce or help finding new staff. 

What area of study are you interested in?

Hospitality

Business and Marketing

Food Safety Short Courses

Let’s Work Together

Whether you’re interested in undertaking a Traineeship or Apprenticeship, a Diploma, or joining a classroom course in your area – we operate in specialist industry niches, having engaging trainers who inspire their trainees with their knowledge, experience and well curated resources. We want to make a difference, we want to be Influential and we want to do this with you!

View all qualifications
BSB30120 Certificate III in Business

The  BSB30120 Certificate III in Business will ensure that you develop key business skills to carry out a range of routine procedural, clerical, administrative or operational tasks that require technology and business skills.

BSB50120 Diploma of Business

The BSB50120 Diploma of Business offers a broad spectrum of subject choices to allow a program to suit a multi-skilled office manager, or someone wanting to keep their career choices open. Tailor this diploma course to suit your specific needs by choosing from elective options like risk management, operational planning, marketing, recruitment or managing meetings.

Food Safety Supervisor (Level 1 & 2)

Nationally recognised Food Safety Supervisor course approved to meet all legislative requirements. No pre-requisites & designed to ready you to ensure food safety standards are met across your workplace.

 

SIT30616 Certificate III in Hospitality

This qualification reflects the role of individuals who have a range of well-developed hospitality service, sales or operational skills and sound knowledge of industry operations. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

SIT30816 Certificate III in Commercial Cookery

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

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