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.
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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.