sheldon - AIBT

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Students who graduate through AIBT's Sheldon. School of Hospitality are highly employable and can utilise their skills i
Australia Institute of Business & Technology

Australia Institute of Business & Technology

International

SHELDON

SCHOOL OF

HOSPITALITY 2018/19

CONTENTS COURSE NAME

D U R AT I O N

TUITION FEE*

PA G E

COURSE NAME

D U R AT I O N

TUITION FEE*

PA G E

DUAL QUALIFICATIONS

SINGLE QUALIFICATIONS

CERTIFICATE III IN RETAIL BAKING (CAKE AND PASTRY) / CERTIFICATE IV IN PATISSERIE

104 WEEKS

$20,000

9

CERTIFICATE III IN RETAIL BAKING (BREAD) / CERTIFICATE IV IN PATISSERIE

104 WEEKS

$20,000

9

CERTIFICATE IV IN COMMERCIAL COOKERY / ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

104 WEEKS

$18,000

10

CERTIFICATE IV IN PATISSERIE / ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

104 WEEKS

$18,000

10

CERTIFICATE IV IN ASIAN COOKERY / ADVANCED DIPLOMA IN HOSPITALITY MANAGEMENT

104 WEEKS

$18,000

11

CERTIFICATE III / CERTIFICATE IV IN COMMERCIAL COOKERY

104 WEEKS

$18,000

11

CERTIFICATE III / CERTIFICATE IV IN ASIAN COOKERY

104 WEEKS

$18,000

12

CERTIFICATE III / CERTIFICATE IV IN PATISSERIE

104 WEEKS

$18,000

12

7

DIPLOMA / ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

104 WEEJS

$18,000

13

$10,000

8

DIPLOMA / ADVANCED DIPLOMA OF TRAVEL AND TOURISM MANAGEMENT

78 WEEKS

$15,000

14

$10,000

8

STUDENT SERVICES

CERTIFICATE II IN HOSPITALITY

13 WEEKS

$3,500

1

CERTIFICATE III IN HOSPITALITY

17 WEEKS

$4,500

1

CERTIFICATE IV IN HOSPITALITY

52 WEEKS

$10,000

2

DIPLOMA OF HOSPITALITY MANAGEMENT

78 WEEK

$13,000

2

ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT

104 WEEKS

$17,000

3

CERTIFICATE IV IN TRAVEL AND TOURISM

26 WEEKS

$4,900

3

DIPLOMA OF TRAVEL AND TOURISM MANAGEMENT

52 WEEKS

$10,000

4

ADVANCED DIPLOMA OF TRAVEL AND TOURISM MANAGEMENT

78 WEEKS

$13,000

4

CERTIFICATE III IN COMMERCIAL COOKERY

52 WEEKS

$10,000

5

CERTIFICATE III IN PATISSERIE

52 WEEKS

$10,000

5

CERTIFICATE III IN ASIAN COOKERY

52 WEEKS

$10,000

6

CERTIFICATE IV IN COMMERCIAL COOKERY

104 WEEKS

$17,000

6

CERTIFICATE IV IN PATISSERIE

104 WEEKS

$17,000

7

CERTIFICATE IV IN ASIAN COOKERY

104 WEEKS

$17,000

CERTIFICATE III IN RETAIL BAKING (BREAD)

52 WEEKS

CERTIFICATE III IN RETAIL BAKING (CAKE AND PASTRY)

52 WEEKS

PACKAGES

* Tuition Fee does not include material fee

15

Welcome to Sheldon School of Hospitality What is it about Australia that drives growth in the hospitality industry? Is it Australia’s stunning landscapes? Modern amenities? Or exemplary service? “Today’s travel and tourism industry represents 266 million jobs, and contributes 9.5% of GDP globally. Globally, both business and leisure travel have steadily improved in recent years, rebounding from the global slowdown immediately following the 20082009 financial collapse.” Ernst&Young. Students who graduate through AIBT’s Sheldon School of Hospitality are highly employable and can utilise their skills in hotel, restaurant and event management positions; work as a concierge or travel and tourism manager. AIBT’s cost effective hospitality courses combine aspects from business management, leadership and team building, emphasising a hands-on approach that is centred around the client’s experience.

Choose to continue your education with one of our Australian University Articulation programs and complete your Bachelor Degree in as little as 1.5 years. Choose from locations like the iconic Gold Coast, Noosa, Melbourne, Sydney or more. If you are an international student, let AIBT help you work to receive your Post Study Work Visa to gain further hospitality experience abroad. Working alongside seasoned and tenured professionals, you will learn how to service clients’ needs through work placed internships, develop front of house and back of house skills and understand keen aspects of the hospitality business management. Graduates from AIBT’s hospitality program are honed into experienced, reliable and trusted professionals. Start your career in hospitality with AIBT today!

1

STRONGER TOGETHER

SIT20316

SIT30616

CERTIFICATE II IN HOSPITALITY

CERTIFICATE III IN HOSPITALITY

This qualification reflects the role of individuals who have a defined and limited range of hospitality operational skills and basic industry knowledge. They are involved in mainly routine and repetitive tasks and work under direct supervision.

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.

FAST COURSE GUIDE

FAST COURSE GUIDE

Tuition Fee

$3,500

Tuition Fee

$4,500

Material Fee

$500

Material Fee

$500

CRICOS Course Code

090922A

CRICOS Course Code

091450J

Nationally Recognised

Yes

Nationally Recognised

Yes

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD campus) › Blended (Virtual Training and In class)

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD campus) › Blended (Virtual Training and In class)

Course duration

13 weeks

Course duration

17 weeks

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Start dates

Beginning of every month except April, August, December (Vacation)

Start dates

Beginning of every month except April, August, December (Vacation)

Awarded by

RTO Code 41138

Awarded by

RTO Code 41138

Packaging Rules:

Total number of units = 12 › 6 core units › Plus 6 elective units

Packaging Rules:

COURSE FORMAT

Total number of units = 15 › 7 core units › Plus 8 elective units

COURSE FORMAT

CORE

CORE

Unit Code

Course Name

Unit Code

Course Name

BSBWOR203

Work effectively with others

BSBWOR203

Work effectively with others

SITHIND002

Source and use information on the hospitality industry

SITHIND002

Source and use information on the hospitality industry

SITHIND003

Use hospitality skills effectively

SITHIND004

Work effectively in hospitality service

SITXCCS003

Interact with customers

SITXCCS006

Provide service to customers

SITXCOM002

Show social and cultural sensitivity

SITXCOM002

Show social and cultural sensitivity

SITXWHS001

Participate in safe work practices

SITXHRM001

Coach others in job skills

SITXWHS001

Participate in safe work practices

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

STRONGER TOGETHER

SIT40416

SIT50416

CERTIFICATE IV IN HOSPITALITY

DIPLOMA OF HOSPITALITY MANAGEMENT

This qualification reflects the role of skilled operators who use a broad range of hospitality service, sales or operational skills combined with supervisory skills and sound knowledge of industry operations to plan, monitor and evaluate the work of team members. They operate independently or with limited guidance from others, and use discretion to solve non-routine problems.

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

FAST COURSE GUIDE

FAST COURSE GUIDE

Tuition Fee

$10,000

Tuition Fee

$13,000

Material Fee

$750

Material Fee

$1500

CRICOS Course Code

090975K

CRICOS Course Code

091074F

Nationally Recognised

Yes

Nationally Recognised

Yes

Delivery mode

2

› Virtual Training (workshops at different locations) › In class (NSW/QLD campuses) › Blended (Virtual Training and In class)

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Delivery mode

Course duration

52 weeks

Course duration

78 weeks

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Start dates

Beginning of every month except April, August, December (Vacation)

Start dates

Beginning of every month except April, August, December (Vacation)

Awarded by

RTO Code 41138

Awarded by

RTO Code 41138

Packaging Rules:

Total number of units = 21 › 9 core units › Plus 12 elective units

Packaging Rules:

Total number of units = 28 › 13 core units › Plus 15 elective units

COURSE FORMAT

COURSE FORMAT

CORE

CORE

Unit Code

Course Name

Unit Code

Course Name

BSBDIV501

Manage diversity in the workplace

BSBDIV501

Manage diversity in the workplace

SITHIND004

Work effectively in hospitality service

BSBMGT517

Manage operational plan

SITXCCS007

Enhance customer service experiences

SITXCCS007

Enhance customer service experiences

SITXCOM005

Manage conflict

SITXCCS008

Develop and manage quality customer service practices

SITXFIN003

Manage finances within a budget

SITXCOM005

Manage conflict

SITXHRM001

Coach others in job skills

SITXFIN003

Manage finances within a budget

SITXHRM003

Lead and manage people

SITXFIN004

Prepare and monitor budgets

SITXMGT001

Monitor work operations

SITXGLC001

Research and comply with regulatory requirements

SITXWHS003

Implement and monitor work health and safety practices

SITXHRM002

Roster staff

SITXHRM003

Lead and manage people

SITXMGT001

Monitor work operations

SITXMGT002

Establish and conduct business relationships

SITXWHS003

Implement and monitor work health and safety practices

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

3

STRONGER TOGETHER

SIT60316

ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.

FAST COURSE GUIDE

SIT40212

CERTIFICATE IV IN TRAVEL AND TOURISM This qualification reflects the role of skilled operators who use a broad range of tourism or travel skills and sound knowledge of industry operations to coordinate travel or tourism services. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. Many people have supervisory responsibilities and plan, monitor and evaluate the work of team members.

FAST COURSE GUIDE

Tuition Fee

$17,000

Tuition Fee

$4,900

Material fee

$1500

Material Fee

$500

CRICOS Course Code

091132A / 095335B

CRICOS Course Code

089482G

Nationally Recognised

Yes

Nationally Recognised

Yes

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD campus) › Blended (Virtual Training and In class)

Course duration

104 weeks

Course duration

26 weeks

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Start dates

Beginning of every month except April, August, December (Vacation)

Start dates

Beginning of every month except April, August, December (Vacation)

Awarded by

RTO Code 41138 / 45169

Awarded by

RTO Code 45169

Packaging Rules:

Total number of units = 33 › 16 core units › Plus 17 elective units

Packaging Rules:

Total number of units = 19 › 7 core units › Plus 12 elective units

COURSE FORMAT CORE

COURSE FORMAT

Unit Code

Course Name

BSBDIV501

Manage diversity in the workplace

BSBFIM601

Manage finances

BSBMGT517

Manage operational plan

Unit Code

Course Name

BSBMGT617

Develop and implement a business plan

SITTIND001

Source and use information on the tourism and travel industry

SITXCCS008

Develop and manage quality customer service practices

SITXCCS007

Enhance customer service experiences

SITXFIN003

Manage finances within a budget

SITXCOM002

Show social and cultural sensitivity

SITXFIN004

Prepare and monitor budgets

SITXCOM005

Manage conflict

SITXFIN005

Manage physical assets

SITXFIN002

Interpret financial information

SITXGLC001

Research and comply with regulatory requirements

SITXHRM001

Coach others in job skills

SITXHRM003

Lead and manage people

SITXWHS003

Implement and monitor work health and safety practices

SITXHRM004

Recruit, select and induct staff

SITXHRM006

Monitor staff performance

SITXMGT001

Monitor work operations

SITXMGT002

Establish and conduct business relationships

SITXMPR007

Develop and implement marketing strategies

SITXWHS004

Establish and maintain a work health and safety system

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

CORE

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

STRONGER TOGETHER

4

SIT60116

SIT50116

DIPLOMA OF TRAVEL AND TOURISM MANAGEMENT This qualification reflects the role of highly skilled senior operators who use a broad range of tourism or travel skills combined with managerial skills and sound knowledge of industry operations to coordinate travel or tourism operations. They operate independently, have responsibility for others, and make a range of operational business decisions.

FAST COURSE GUIDE

ADVANCED DIPLOMA OF TRAVEL AND TOURISM MANAGEMENT This qualification reflects the role of senior managers with advanced operational skills who use a broad range of travel or tourism skills, combined with specialised managerial skills and substantial knowledge of industry operations, to coordinate travel or tourism operations. They operate with significant autonomy and are responsible for making strategic business management and operational decisions.

FAST COURSE GUIDE

Tuition Fee

$10,000

Tuition Fee

$13,000

Material fee

$750

Material Fee

$1500

CRICOS Course Code

095245D

CRICOS Course Code

095246C

Nationally Recognised

Yes

Nationally Recognised

Yes

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Course duration

52 weeks

Course duration

78 weeks

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Start dates

Beginning of every month except April, August, December (Vacation)

Start dates

Beginning of every month except April, August, December (Vacation)

Awarded by

RTO Code 41138

Awarded by

RTO Code 41138

Packaging Rules:

Total number of units = 23 › 12 core units › Plus 11 elective units

Packaging Rules:

Total number of units = 27 › 17 core units › Plus 10 elective units

COURSE FORMAT

COURSE FORMAT

CORE

CORE

Unit Code

Course Name

Unit Code

Course Name

BSBDIV501

Manage diversity in the workplace

BSBDIV501

Manage diversity in the workplace

SITTIND001

Source and use information on the tourism and travel industry

BSBMGT617

Develop and implement a business plan

SITXCCS007

Enhance customer service experiences

BSBRSK501

Manage risk

SITXCCS008

Develop and manage quality customer service practices

BSBWRT401

Write complex documents

SITXCOM005

Manage conflict

SITTIND001

Source and use information on the tourism and travel industry

SITXFIN002

Interpret financial information

SITTPPD008

Develop tourism products

SITXFIN003

Manage finances within a budget

SITXCCS007

Enhance customer service experiences

SITXFIN004

Prepare and monitor budgets

SITXCCS008

Develop and manage quality customer service practices

SITXHRM003

Lead and manage people

SITXFIN002

Interpret financial information

SITXMGT001

Monitor work operations

SITXFIN003

Manage finances within a budget

SITXMGT002

Establish and conduct business relationships

SITXFIN004

Prepare and monitor budgets

SITXWHS003

Implement and monitor work health and safety practices

SITXGLC001

Research and comply with regulatory requirements

SITXHRM003

Lead and manage people

SITXMGT001

Monitor work operations

SITXMGT002

Establish and conduct business relationships

SITXMPR007

Develop and implement marketing strategies

SITXWHS004

Establish and maintain a work health and safety system

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

5

STRONGER TOGETHER

SIT31016

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.

CERTIFICATE III IN PATISSERIE This qualification reflects the role of pastry chefs who use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

FAST COURSE GUIDE

FAST COURSE GUIDE $10,000

Tuition Fee

$10,000

Material Fee

$750

Material Fee

$750

CRICOS Course Code

093480J

CRICOS Course Code

093481G

Nationally Recognised

Yes

Nationally Recognised

Yes

Tuition Fee

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Course duration

52 weeks

Course duration

52 weeks

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Start dates

Beginning of every month except April, August, December (Vacation)

Start dates

Beginning of every month except April, August, December (Vacation)

Awarded by

RTO Code 41138

Awarded by

RTO Code 41138

Packaging Rules:

Total number of units = 25 › 21 core units › Plus 4 elective units

Packaging Rules:

Total number of units = 22 › 17 core units › Plus 5 elective units

COURSE FORMAT

COURSE FORMAT

CORE

CORE

Unit Code

Course Name

Unit Code

Course Name

BSBSUS201

Participate in environmentally sustainable work practices

BSBSUS201

Participate in environmentally sustainable work practices

BSBWOR203

Work effectively with others

BSBWOR203

Work effectively with others

SITHCCC001

Use food preparation equipment

SITHCCC001

Use food preparation equipment

SITHCCC005

Prepare dishes using basic methods of cookery

SITHCCC005

Prepare dishes using basic methods of cookery

SITHCCC006

Prepare appetisers and salads

SITHCCC011

Use cookery skills effectively

SITHCCC007

Prepare stocks, sauces and soups

SITHKOP001

Clean kitchen premises and equipment

SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

SITHPAT001

Produce cakes

SITHCCC012

Prepare poultry dishes

SITHPAT002

Produce gateaux, torten and cakes

SITHCCC013

Prepare seafood dishes

SITHPAT003

Produce pastries

SITHCCC014

Prepare meat dishes

SITHPAT004

Produce yeast-based bakery products

SITHCCC018

Prepare food to meet special dietary requirements

SITHPAT005

Produce petits fours

SITHCCC019

Produce cakes, pastries and breads

SITHPAT006

Produce desserts

SITHCCC020

Work effectively as a cook

SITXFSA001

Use hygienic practices for food safety

SITHKOP001

Clean kitchen premises and equipment

SITXFSA002

Participate in safe food handling practices

SITHKOP002

Plan and cost basic menus

SITXHRM001

Coach others in job skills

SITHPAT006

Produce desserts

SITXINV002

Maintain the quality of perishable items

SITXFSA001

Use hygienic practices for food safety

SITXFSA002

Participate in safe food handling practices

SITXWHS001

Participate in safe work practices

SITXHRM001

Coach others in job skills

SITXINV002

Maintain the quality of perishable items

SITXWH5001

Participate in safe work practices

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

STRONGER TOGETHER

SIT31116

SIT40516

CERTIFICATE III IN ASIAN COOKERY

CERTIFICATE IV 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 Asian 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.

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

FAST COURSE GUIDE

FAST COURSE GUIDE

Tuition Fee

$10,000

Tuition Fee

$17,000

Material Fee

$750

Material Fee

$1500

CRICOS Course Code

093487B

CRICOS Course Code

095244E

Nationally Recognised

Yes

Nationally Recognised

Yes

Delivery mode

6

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Course duration

52 weeks

Course duration

104 weeks

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Start dates

Beginning of every month except April, August, December (Vacation)

Start dates

Beginning of every month except April, August, December (Vacation)

Awarded by

RTO Code 41138

Awarded by

RTO Code 41138

Packaging Rules:

Total number of units = 25 › 19 core units › Plus 6 elective units

Packaging Rules:

Total number of units = 33 › 26 core units › Plus 7 elective units

COURSE FORMAT

COURSE FORMAT

CORE

CORE

Unit Code

Course Name

Unit Code

Course Name

BSBSUS201

Participate in environmentally sustainable work practices

BSBDIV501

Manage diversity in the workplace

BSBWOR203

Work effectively with others

BSBSUS401

SITHASC001

Prepare dishes using basic methods of Asian cookery

Implement and monitor environmentally sustainable work practices

SITHASC002

Prepare Asian appetisers and snacks

SITHCCC001

Use food preparation equipment

SITHASC003

Prepare Asian stocks and soups

SITHCCC005

Prepare dishes using basic methods of cookery

SITHASC004

Prepare Asian sauces, dips and accompaniments

SITHCCC006

Prepare appetisers and salads

SITHASC005

Prepare Asian salads

SITHCCC007

Prepare stocks, sauces and soups

SITHASC006

Prepare Asian rice and noodles

SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

SITHASC008

Prepare Asian cooked dishes

SITHCCC012

Prepare poultry dishes

SITHCCC001

Use food preparation equipment

SITHCCC013

Prepare seafood dishes

SITHCCC018

Prepare food to meet special dietary requirements

SITHCCC014

Prepare meat dishes

SITHCCC020

Work effectively as a cook

SITHCCC018

Prepare food to meet special dietary requirements

SITHKOP001

Clean kitchen premises and equipment

SITHCCC019

Produce cakes, pastries and breads

SITHKOP002

Plan and cost basic menus

SITHCCC020

Work effectively as a cook

SITXFSA001

Use hygienic practices for food safety

SITHKOP002

Plan and cost basic menus

SITXFSA002

Participate in safe food handling practices

SITHKOP004

Develop menus for special dietary requirements

SITXHRM001

Coach others in job skills

SITHKOP005

Coordinate cooking operations

SITXINV002

Maintain the quality of perishable items

SITHPAT006

Produce desserts

SITXWHS001

Participate in safe work practices

SITXCOM005

Manage conflict

SITXFIN003

Manage finances within a budget

SITXFSA001

Use hygienic practices for food safety

SITXFSA002

Participate in safe food handling practices

SITXHRM001

Coach others in job skills

SITXHRM003

Lead and manage people

SITXINV002

Maintain the quality of perishable items

SITXMGT001

Monitor work operations

SITXWHS003

Implement and monitor work health and safety practices

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

7

STRONGER TOGETHER

SIT40716

CERTIFICATE IV IN PATISSERIE This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

SIT40816

CERTIFICATE IV IN ASIAN COOKERY This qualification reflects the role of commercial cooks who have a supervisory or team leading role in kitchens preparing Asian food. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

FAST COURSE GUIDE

FAST COURSE GUIDE Tuition Fee

$17,000

Tuition Fee

$17,000

Material Fee

$1500

Material Fee

$1500

CRICOS Course Code

093479B

CRICOS Course Code

093488A

Nationally Recognised

Yes

Nationally Recognised

Yes

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Course duration

104 weeks

Course duration

104 weeks

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Start dates

Beginning of every month except April, August, December (Vacation)

Start dates

Beginning of every month except April, August, December (Vacation)

Awarded by

RTO Code 41138

Awarded by

RTO Code 41138

Packaging Rules:

Total number of units = 32 › 26 core units › Plus 6 elective units

Packaging Rules:

Total number of units = 30 › 23 core units › Plus 7 elective units

COURSE FORMAT

COURSE FORMAT

CORE

CORE

Unit Code

Course Name

Unit Code

Course Name

BSBDIV501

Manage diversity in the workplace

BSBDIV501

Manage diversity in the workplace

BSBSUS401

Implement and monitor environmentally sustainable work practices

BSBSUS401

Implement and monitor environmentally sustainable work practices

SITHCCC001

Use food preparation equipment

SITHASC001

Prepare dishes using basic methods of Asian cookery

SITHCCC005

Prepare dishes using basic methods of cookery

SITHASC002

Prepare Asian appetisers and snacks

SITHCCC011

Use cookery skills effectively

SITHASC003

Prepare Asian stocks and soups

SITHCCC018

Prepare food to meet special dietary requirements

SITHASC004

Prepare Asian sauces, dips and accompaniments

SITHKOP005

Coordinate cooking operations

SITHASC005

Prepare Asian salads

SITHPAT001

Produce cakes

SITHASC006

Prepare Asian rice and noodles

SITHPAT002

Produce gateaux, torten and cakes

SITHASC008

Prepare Asian cooked dishes

SITHPAT003

Produce pastries

SITHCCC001

Use food preparation equipment

SITHPAT004

Produce yeast-based bakery products

SITHCCC018

Prepare food to meet special dietary requirements

SITHPAT005

Produce petits fours

SITHCCC020

Work effectively as a cook

SITHPAT006

Produce desserts

SITHKOP002

Plan and cost basic menus

SITHPAT007

Prepare and model marzipan

SITHKOP005

Coordinate cooking operations

SITHPAT008

Produce chocolate confectionery

SITXCOM005

Manage conflict

SITHPAT009

Model sugar-based decorations

SITXFIN003

Manage finances within a budget

SITHPAT010

Design and produce sweet buffet showpieces

SITXFSA001

Use hygienic practices for food safety

SITXCOM005

Manage conflict

SITXFSA002

Participate in safe food handling practices

SITXFIN003

Manage finances within a budget

SITXHRM001

Coach others in job skills

SITXFSA001

Use hygienic practices for food safety

SITXHRM003

Lead and manage people

SITXFSA002

Participate in safe food handling practices

SITXINV002

Maintain the quality of perishable items

SITXHRM001

Coach others in job skills

SITXMGT001

Monitor work operations

SITXHRM003

Lead and manage people

SITXWHS003

Implement and monitor work health and safety practices

SITXINV002

Maintain the quality of perishable items

SITXMGT001

Monitor work operations

SITXWHS003

Implement and monitor work health and safety practices

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

STRONGER TOGETHER

8

FDF30510

CERTIFICATE III IN RETAIL BAKING (BREAD)

CERTIFICATE III IN RETAIL BAKING (CAKE AND PASTRY)

This qualification covers the retail baking - bread specialisation within the food processing industry.

This qualification covers the retail baking - cake and pastry specialisation within the food processing industry.

FDF30610

FAST COURSE GUIDE

FAST COURSE GUIDE

Tuition Fee

$10,000

Tuition Fee

$10,000

Material Fee

$750

Material Fee

$750

CRICOS Course Code

095730B

CRICOS Course Code

095729F

Nationally Recognised

Yes

Nationally Recognised

Yes

› Virtual Training (workshops at different locations) › In class (NSW/QLD campus) › Blended (Virtual Training and In class)

Delivery mode

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD campus) › Blended (Virtual Training and In class)

Course duration

52 weeks

Course duration

52 weeks

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Start dates

Beginning of every month except April, August, December (Vacation)

Start dates

Beginning of every month except April, August, December (Vacation)

Awarded by

RTO Code 45169

Awarded by

RTO Code 45169

Packaging Rules:

Total number of units = 13 › 9 core units › Plus 4 elective units

Packaging Rules:

Total number of units = 16 › 13 core units › Plus 3 elective units

COURSE FORMAT COURSE FORMAT

CORE

CORE

Unit Code

Course Name

FDFFS2001A

Implement the food safety program and procedures

Unit Code

Course Name

FDFOHS3001A

Contribute to OHS processes

FDFFS2001A

Implement the food safety program and procedures

FDFOP2061A

Use numerical applications in the workplace

FDFOHS3001A

Contribute to OHS processes

FDFOP2064A

Provide and apply workplace information

FDFOP2061A

Use numerical applications in the workplace

FDFRB3002A

Produce bread dough

FDFOP2064A

Provide and apply workplace information

FDFRB3005A

Bake bread

FDFRB2001A

Form and fill pastry products

FDFRB3010A

Process dough

FDFRB2002A

Prepare fillings

FDFRB3011A

Diagnose and respond to product and process faults (bread)

FDFRB3001A

Produce pastry

MSAENV272B

Participate in environmentally sustainable work practices

FDFRB3003A

Produce sponge, cake and cookie batter

FDFRB3004A

Decorate cakes and cookies

FDFRB3006A

Bake sponges, cakes and cookies

FDFRB3007A

Bake pastry products

FDFRB3012A

Diagnose and respond to product and process faults (pastry, cake and cookies)

MSAENV272B

Participate in environmentally sustainable work practices

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

ELECTIVES

Please note all electives are pre-selected by AIBT. If you wish to make changes to pre-selected electives, please contact us. For more information on the course content, visit www.training.gov.au

9

STRONGER TOGETHER

DUAL QUALIFICATION FDF30510 & SIT40716

CERTIFICATE III IN RETAIL BAKING (CAKE AND PASTRY)/ CERTIFICATE IV IN PATISSERIE

FAST COURSE GUIDE

DUAL QUALIFICATION FDF30610 & SIT40716

CERTIFICATE III IN RETAIL BAKING (BREAD)/ CERTIFICATE IV IN PATISSERIE

FAST COURSE GUIDE

Tuition Fee

$20,000

Tuition Fee

Material Fee

$1500

Material Fee

CRICOS Course Code

095729F & 093479B

CRICOS Course Code

095730B & 093479B

Nationally Recognised

Yes

Nationally Recognised

Yes

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD campus) › Blended (Virtual Training and In class)

Delivery mode

$20,000 $1500

› Virtual Training (workshops at different locations) › In class (NSW/QLD campus) › Blended (Virtual Training and In class)

Course duration

104 weeks

Course duration

104 weeks

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Start dates

Beginning of every month except April, August, December (Vacation)

Start dates

Beginning of every month except April, August, December (Vacation)

Awarded by

RTO Code 45169 & 41138

Awarded by

RTO Code 45169 & 41138

Packaging Rules:

For core and elective information please see individual course.

Packaging Rules:

For core and elective information please see individual course.

STRONGER TOGETHER

DUAL QUALIFICATION SIT40516 & SIT60316

CERT IV IN COMMERCIAL COOKERY / ADV DIP OF HOSPITALITY MANAGEMENT

FAST COURSE GUIDE

DUAL QUALIFICATION SIT40716 & SIT60316

CERT IV IN PATISSERIE / ADV DIP OF HOSPITALITY MANAGEMENT

FAST COURSE GUIDE

Tuition Fee

$18,000

Tuition Fee

$18,000

Material Fee

$1500

Material Fee

$1500

CRICOS Course Code

095244E & 091132A / 095335B

CRICOS Course Code

093479B & 091132A / 095335B

Nationally Recognised

Yes

Nationally Recognised

Yes

Delivery mode

10

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Course duration

104 weeks

Course duration

104 weeks

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Start dates

Beginning of every month except April, August, December (Vacation)

Start dates

Beginning of every month except April, August, December (Vacation)

Awarded by

RTO Code 41138 / 45169

Awarded by

RTO Code 41138 / 45169

Packaging Rules:

For core and elective information please see individual course.

Packaging Rules:

For core and elective information please see individual course.

11

STRONGER TOGETHER

DUAL QUALIFICATION

PACKAGE

SIT40816 & SIT60316

CERT IV IN ASIAN COOKERY /ADV DIP OF HOSPITALITY MANAGEMENT

FAST COURSE GUIDE

SIT30816 & SIT40516

CERT III / CERT IV IN COMMERCIAL COOKERY

FAST COURSE GUIDE

Tuition Fee

$18,000

Tuition Fee

$18,000

Material Fee

$1500

Material Fee

$1500

CRICOS Course Code

093488A & 091132A / 095335B

CRICOS Course Code

093480J & 095244E

Nationally Recognised

Yes

Nationally Recognised

Yes

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Course duration

104 weeks

Course duration

104 weeks

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Start dates

Beginning of every month except April, August, December (Vacation)

Start dates

Beginning of every month except April, August, December (Vacation)

Awarded by

RTO Code 41138 / 45169

Awarded by

RTO Code 41138

Packaging Rules:

For core and elective information please see individual course.

Packaging Rules:

For core and elective information please see individual course.

STRONGER TOGETHER

PACKAGE SIT31116 & SIT40816

CERT III / CERT IV IN ASIAN COOKERY

FAST COURSE GUIDE

12

PACKAGE SIT31016 & SIT40716

CERT III / CERT IV IN PATISSERIE

FAST COURSE GUIDE

Tuition Fee

$18,000

Tuition Fee

$18,000

Material Fee

$1500

Material Fee

$1500

CRICOS Course Code

093487B & 093488A

CRICOS Course Code

093481G & 093479B

Nationally Recognised

Yes

Nationally Recognised

Yes

Delivery mode

Virtual Training (workshops at different locations) In class (NSW/QLD/TAS campuses) Blended (Virtual Training and In class)

Delivery mode

Virtual Training (workshops at different locations) In class (NSW/QLD/TAS campuses) Blended (Virtual Training and In class)

Course duration

104 weeks

Course duration

104 weeks

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Start dates

Beginning of every month except April, August, December (Vacation)

Start dates

Beginning of every month except April, August, December (Vacation)

Awarded by

RTO Code 41138

Awarded by

RTO Code 41138

Packaging Rules:

For core and elective information please see individual course.

Packaging Rules:

For core and elective information please see individual course.

13

STRONGER TOGETHER

PACKAGE SIT50416 & SIT60316

DIP/ADV DIP OF HOSPITALITY MANAGEMENT

FAST COURSE GUIDE Tuition Fee

$18,000

Material Fee

$1500

CRICOS Course Code

091074F & 091132A / 095335B

Nationally Recognised

Yes

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Course duration

104 weeks

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Start dates

Beginning of every month except April, August, December (Vacation)

Awarded by

RTO Code 41138 / 45169

Packaging Rules:

For core and elective information please see individual course.

STRONGER TOGETHER

14

PACKAGE SIT50116 & SIT60116

DIP/ADV DIP OF TRAVEL AND TOURISM MANAGEMENT

FAST COURSE GUIDE Tuition Fee

$15,000

Material Fee

$1500

CRICOS Course Code

095245D & 095246C

Nationally Recognised

Yes

Delivery mode

› Virtual Training (workshops at different locations) › In class (NSW/QLD/TAS campuses) › Blended (Virtual Training and In class)

Course duration

78 weeks

Assessment

A variety of assessment methods form part of this course including written assignments, presentations, portfolios of work, role plays and projects.

Start dates

Beginning of every month except April, August, December (Vacation)

Awarded by

RTO Code 41138

Packaging Rules:

For core and elective information please see individual course.

Disclaimer: AIBT and AIBTI (Henceforth called as AIBT) have used reasonable endeavours to ensure that the information contained in this brochure is correct at the time of printing but this information may be subject to corrections or changes without notice. AIBT reserves the right to alter, change, or discontinue courses and programs without notice. AIBT assumes no responsibility for the accuracy of information provided by third parties. The publication of course details in this brochure does not constitute an obligation on the part of AIBT to teach a course in any given year, or teach it in the mode described in this brochure. It is the responsibility of students to check and confirm all general and course-specific information prior to application and enrolment. In particular, course offerings, duration, mode, commencement, campus location, fees and entry requirements need to be checked and confirmed. All costs and fees contained in this publication are in Australian dollars (AU$). Applications and enrolments are subject to AIBT’s Privacy Policy, which is available online at brightonpacific.com.au/privacy-policy/.

15

STRONGER TOGETHER

HOW TO ENROL

WE MAKE IT PERSONAL

ONLINE

Just because you are learning online doesn’t mean you are on your own. At AIBT, our “Study Coach for Life” policy ensures each student has a single academic point of contact for the full term of their course. You may contact your trainer or study coach by logging in to AIBT Portal, email, video conference or telephone appointment. For added support, you have the option of attending our workshops – where you can meet face to face with your trainer and study peers to discuss course work and share challenges.

Simply click the Apply Today button on our website and complete your enrolment application online. If you need help, our friendly customer service team is available to assist you by telephone or email. You will need to have a unique email address to enrol.

ON CAMPUS That’s it! You’re on your way to a more fulfilling career and now it’s up to you to decide on when, and how often, you study. You will receive login details to AIBT Portal, your personalised online learning space that houses all of your course materials. A member of our team will contact you and provide all the relevant information to help you get started. During your orientation, you will will be shown how to navigate through your portal. You will receive a welcome call from your trainer, who will take this opportunity to discuss your study schedule and agree on your preferred contact method (and frequency of contact) during your time as an AIBT student.

FLEXIBILITY •

Study anytime As long as you have internet access you can study anywhere or anytime during our semesters.



Finish anytime Finish faster if you study faster.



Live Lessons With our latest whiteboard technology you can stream your lessons live or listen to recording afterwards.



Global Structure If you love travelling you will love our study tour option. Be in China today, India tomorrow for your intensive group project assessment. With accomodation on us, you can see new places and meet new friends.

RECOGNITION OF PRIOR LEARNING Recognition of Prior Learning (RPL) is the formal acknowledgment of your existing skills and knowledge. It’s based on the premise that you do not need to undertake training for skills you already possess.

STUDY PLAN & SUPPORT

THE RPL APPLICATION PROCESS

We take the needs of our students seriously. We also understand what it’s like to be new to campus, studying in a second language, or returning to study after a long period away.

The RPL application process requires you to provide evidence of, or demonstrate, your current ability to perform the requirements of a subject(s) within your course.

STUDENT SUPPORT TEAM

A separate mutual recognition policy and procedure applies for applicants seeking credit transfer.

Student Support is your official point of contact and the first place to go with general and administrative questions. The team provides personalised support needed during study, from orientation to graduation, and is a valuable resource for students needing information, advice or support. They can also help with pastoral care, emotional support and counselling.

YOUR CURRENT SKILLS

CAREER MANAGEMENT TEAM

If you can show that you have the required skills or knowledge then you will be granted RPL, and exempt from completing the work required for that subject. Refer to AIBT’s RPL policy and procedure for more detail.

Your current skills and knowledge may have been obtained through: •

Work experience



Formal training



Life experience

STUDYING ONLINE One of the biggest benefits for adult workers studying at AIBT is the fact that it’s designed to fit around your other commitments. Studying online offers the ultimate flexibility, giving you control of your own study schedule.

ON SCREEN At AIBT, your computer is your campus. Your course work is supplied and completed through the AIBT Portal – our high tech, purpose-built learning platform. It’s user-friendly, and to make sure you feel absolutely comfortable with it, we invite all students to join a orientation session once you’ve enrolled. Our aim is to deliver you the best educational experience possible.

At AIBT, you start working in the industry from the very beginning. The career management team can assist you with personal presentation skills, resume preparation and interview skills.

NETWORKING & OPPORTUNITIES Our Industry Adviser Team help our graduates keep in contact with AIBT and our industry partners. Each year events are organised so that current students can network with former students (alumni), staff and other influential professionals. This is a great way for current students to find out about valuable career development opportunities and gain work experience with the industry’s greatest brands.

YOUR STUDY PLANS Your study plan will outline: •

Average study hours each week to keep on track with your target course completion date.



Target subject completion dates.



Your preferred contact method and frequency throughout your course, as agreed with your trainer.



The name of your trainer.

STRONGER TOGETHER

CAREER COACHING We take the needs of our students seriously. We also understand what it’s like to be new to campus, studying in a second language, or returning to study after a long period away.

WE HELP YOU WITH YOUR CAREER Do you need help deciding what direction to take in your career? Would you like to discuss the best options available to you as a school leaver? Are you considering re-entering the workforce and want to upgrade your skills? If so, you can make an appointment with one of our experienced Career Advisors who can help with your career planning.

FREE SERVICES This free, professional service is available to help you to plan and explore your career opportunities. Whether you need assistance deciding which course to choose; discuss career options; organise work experience; find out which universities you can enrol into; or meet your future teacher, our advisors can help you.

AIBT ADVISORS Our Advisors can provide you with the very latest information about our study courses as well as assisting with: •

Interview preparation



Labour market trends



Scholarships



Alternative entry pathways into university



Fee and payment options



Traineeships

PROFESSIONAL RESUMÉ SERVICE

16

These may range from a basic product which covers only the compulsory minimum services to comprehensive products which cover, in addition to the compulsory minimum services, extra services as specified under the particular policy. You can find more information, including a list of the providers and average costs, on the Department of Health website. (http://www.health.gov.au/) Remember, the Department of Immigration and Citizenship requires overseas students to maintain OSHC for the duration of time they are in Australia. For further information please visit the Department of Immigration and Border Protection website. (www.immi.gov.au/students/health-insurance.htm)

6 WEEK PROGRAM WITH JOB READY Welcome to Australia and welcome to AIBT. Learning can be fun and we aim to ensure you enjoy your experience with us. The AIBT first 6 weeks is part of your study course and a great opportunity for you to be introduced into the Australian culture, meet fellow students, get to know staff and trainers and find out what to expect as an AIBT student. Our structured first 6 weeks is a combination of information and learning sessions and fun social activities. The first day is your orientation day where you are welcomed to AIBT. After orientation your Job Ready program begins.

ACCOMMODATION RESOURCES STUDENT ACCOMMODATION AIBT can organise home stay where you can be part of a community, connect and make friends. Your achievements have brought you to this new start and our accommodation will position you for your new goals and future achievements.

OUR RESUMÉ SERVICE

With good security and onsite managers, our home stay offers stylish and modern student accommodation for local and international students.

Do you require a professionally written Resume, Custom-made Cover Letter or LinkedIn Profile?

EXTERNAL ACCOMODATION

Our team can help. We approach the process from an employer’s point of view ensuring that your key assets perfectly target the job you are applying for.

Students interested in finding their own accommodation can do so through the below websites. Whether it is finding a share house with friends and fellow students, or moving into your own apartment, students can search their accommodation requirements and location.

Career success starts with an impressive resumé that promotes your knowledge and skills to potential employers. Before you graduate, AIBT offers a Professional Resumé Service, tailored for your industry and ready to use straight away.

AIBT ADVISORS We’ll also assist you to format a cover letter template that you can use in your job search, including: •

Presenting the letter the way an employer expects



Capturing the reader’s attention



Promoting your true potential

OVERSEAS STUDENT HEALTH COVER International students undertaking formal studies in Australia, and their dependents (for example, spouses and children under 18 years old), must obtain OSHC. It includes cover for visits to the doctor, some hospital treatment, ambulance cover and limited pharmaceuticals (medicines). OSHC insurers can provide a range of different OSHC products.

realestate.com.au domain.com.au gumtree.com.au

Australia Institute of Business & Technology

Australia Institute of Business & Technology

International

ABOUT US AIBT is a multi-faculty vocational college that specialises in the training of Building, Construction & Engineering,

Logistics, Dental Sciences, Nursing, Business & Leadership, Aviation, Fashion, Hospitality, Community Services and IT programs. Our flexible modes of delivery include in-class, transnational, and virtual training.

Innovativeness, diversity and employability form the backbone and foundations of our programs. AIBT

+61 7 3188 9100 +61 1300 128 199 [email protected] www.aibtglobal.edu.au

is confident that our graduates will carry with them highly transferrable skills aligned to market and industry needs.

QLD

TO GE TH ER

Brisbane Level 1 - 3 18 Mt Gravatt-Capalaba Rd Upper Mt Gravatt, Brisbane, QLD 4122

NSW

Ultimo Suite C3.10 Level 3, 22 Mountain St Ultimo, Sydney, NSW 2007 Blacktown Suites 28 - 34 Level 2, 125 Main St, Blacktown, Sydney, NSW 2148

ST RO NG ER

Sydney Level 7.01, 37 Pitt St & Level 6, 51 Pitt St Sydney, NSW 2007

TAS Hobart 132-146 Elizabeth St, Hobart, TAS 7000 (Opening March 2018)

Singapore Blk 504, Jurong West, St 51, #03217, Singapore 640504 Perth and Melbourne campuses coming soon

Brighton Pacific Pty Ltd trading as Australia Institute of Business & Technology ABN: 37 168 731 048 | RTO: 41138 | CRICOS: 03430J and Australia Institute of Business & Technology - International Pty Ltd ABN: 23 615 318 815 | RTO: 45169 | CRICOS: 03610E

OUR MISSION

&

To be recognised as the

most

innovative premier professional college of Australia to domestic and international students alike, while assisting them in their successful integration into the multicultural Australian society and professional realm.