Archives: Workplace

Course Overview

This qualification reflects the role of individuals who use a broad range of event-related skills and sound knowledge of event management processes to coordinate event operations. They operate independently and make operational event management decisions.

Events are diverse in nature and this qualification provides a pathway to work for event or exhibition organisations operating in a range of industries, including the tourism and travel, hospitality, sport, cultural, and community sectors.

The diversity of employers includes event or exhibition management companies, event venues, or organisations that organise their own events. Work could be undertaken in an office environment where the planning of events takes place, on-site at venues where events are staged or a combination of both.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.

Entrance Requirements / Prerequisites

• All international learners need to apply to Complete Hospitality Training using the prescribed “Learner Application for Enrolment Form”, which needs to be submitted complete and signed.

Learner application: All applications from international learners will be assessed against the following criteria:

• Genuine Student (GS) requirements
  • As set by the Department of Home Affairs to establish genuine intent to enter Australia temporarily/
• Age
  • Must be over 18. Complete Hospitality Training does not accept learners under 18 years of age.
• English language requirements
  • entry into this course learners must be able demonstrate a IELTS 6.0 or equivalent English proficiency, OR
  • Copy of any international English test results (e.g.IELTS / TOEFL / PTE); OR
  • proof that the learner has successfully completed an English Language course with an Australian educational institution exiting at an Upper Intermediate level; OR
  • statement from an educational institution or similar evidence that confirms that English was the language of instruction if at least five years' studies completed in Australia, UK, USA, Canada, New Zealand, South Africa or Republic of Ireland; OR
  • confirmation that the learner has successfully completed in Australia in the English language either the Senior Secondary Certificate of Education or studies at the Certificate IV or higher level, in the two years before applying to Complete Hospitality Training; OR
  • Year 10 certificate or equivalent; OR
  • Cambridge C1 Advanced test results (Scale Score B2).
• Overseas Health Cover (OSHC)
  • You are required to provide evidence of OSHC cover for the full duration of their learner visa.
• Language, Literacy and Numeracy assessment
  • Learners will be required to undertake a Language, Literacy, and Numeracy (LLN) assessment to determine their ACSF level. The LLN assessment identifies the learner’s current LLN skill level to check whether they have the minimum skills required to successfully participate in the program and can develop the necessary employability skills. The assessment also identifies if LLN assistance will be required for the learner to undertake the course.
• Pre-training review
  • CHT is committed to providing high quality training that aligns with industry and community demands and workforce needs. CHT is also committed to ensuring the best possible education, employment, and training outcomes for our learners. As a part of the application and enrolment process, all learners complete a pre-training review (PTR). This review ensures that individual learners are enrolled into the most suitable and appropriate qualification. It is also an opportunity for CHT to understand the learner’s individual needs and requirements, their current competencies that relate to the course and to identify opportunities for Recognition of Prior Learning (RPL) or Credit Transfers. The information gained from the PTR helps CHT design a learning and assessment strategy appropriate for the learner. CHT uses this review to provide the learner with the educational and support services they may need while studying to ensure they can achieve the best outcomes and benefits from the course they are enrolling in, according to their learning objectives, career aspirations and skill level.

Complete Hospitality Training staff will assess the supporting documents provided by international learners to ensure the above criteria are met prior to issuing a “Letter of Offer and Learner Agreement (LOLA)”.

Resources and technology

• Learners must have access to their own laptop and up-to-date software such as
  • Microsoft Office
  • Excel
  • Adobe Acrobat Reader
• The learner fees ensure learners receive
  • printed notes and
  • access to Wi-Fi (whilst on campus) for the duration of their course.
  • all other material, equipment and resources required to complete this course
• Learners are required to purchase at their own cost the following prior to commencing their placement.
  • Black top, Black pants and Black shoes for placement

Possible job titles include

• Event Manager
• Banquet or Function Manager
• Venue Coordinator
• Event Planner
• Exhibitions Coordinator
• Corporate Events Officer

Pathways to further study

• SIT50422 Diploma of Hospitality Management
• SIT60222 Advanced Diploma of Event Management
• Bachelor of Event Management

Delivery mode

Classroom with online activities and Assessments

Course duration

12 months (52 weeks)

CRICOS course code

118427D

Units

Assessments

CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. A competency is a statement about the skills, knowledge, and attitudes required by a learner. Assessment of competencies may attract both direct (show and tell) and indirect (show, tell, and apply) assessment methods including written, oral, and practical techniques. Competency based assessment is very flexible, so can be tailored to meet the needs of each individual participant. You will know in advance about the type of assessment and how what evidence or observations are required to demonstrate your competency. There is the opportunity for reassessment and appeal, and our student handbook will provide you with this information.

Recognition of Prior Learning (RPL)

RPL is a process that provides a learner with credit for formal and non-formal training as well as life/work experience. Learners who believe they already have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application may only be made prior to enrolment or start of study of the course and must be made using the “RPL Application Form”. If the application is successful and results in a shorter course duration, Complete Hospitality Training may amend and reissue a “CoE”.

Evidence that can be used to support an application for course recognition can include:

• A detailed resume
• Letters from employers
• An interview with the Assessor
• Work skills or knowledge
• Paid or unpaid work experience
• Life experience
• Community work experience

Course credit will be granted if the learner can:

• Provide sufficient evidence of relevant prior learning or experience
• Demonstrate the competency/competencies required for the course
• Present valid results of assessment or qualification.

Course credit will not be granted if the learner:

• Cannot provide sufficient evidence

Is unable to demonstrate the competency/competencies required for the course.

Certification

On successful completion of the course you will be issued with the nationally recognised qualification:

SIT50322 Diploma of Event Management

Partial completion of the course requirements will result in a Statement of Attainment being issued where one or more accredited units have been completed.

Fees

Download the current Diploma of Event Management flyer.

Apply Now

Course Overview

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 provides a pathway to work as a supervisor in hospitality organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, food and beverage, and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entrance Requirements / Prerequisites

• All international learners need to apply to Complete Hospitality Training using the prescribed “Learner Application for Enrolment Form”, which needs to be submitted complete and signed.

Learner application: All applications from international learners will be assessed against the following criteria:

• Genuine Student (GS) requirements
  • As set by the Department of Home Affairs to establish genuine intent to enter Australia temporarily.
• Age
  • Must be over 18. Complete Hospitality Training does not accept learners under 18 years of age.
• English language requirements
  • entry into this course learners must be able demonstrate a IELTS 6.0 or equivalent English proficiency, OR
  • Copy of any international English test results (e.g.IELTS / TOEFL / PTE); OR
  • proof that the learner has successfully completed an English Language course with an Australian educational institution exiting at an Upper Intermediate level; OR
  • statement from an educational institution or similar evidence that confirms that English was the language of instruction if at least five years' studies completed in Australia, UK, USA, Canada, New Zealand, South Africa or Republic of Ireland; OR
  • confirmation that the learner has successfully completed in Australia in the English language either the Senior Secondary Certificate of Education or studies at the Certificate IV or higher level, in the two years before applying to Complete Hospitality Training; OR
  • Year 10 certificate or equivalent; OR
  • Cambridge C1 Advanced test results (Scale Score B2).
• Overseas Health Cover (OSHC)
  • You are required to provide evidence of OSHC cover for the full duration of their learner visa.
• Language, Literacy and Numeracy assessment
  • Learners will be required to undertake a Language, Literacy, and Numeracy (LLN) assessment to determine their ACSF level. The LLN assessment identifies the learner’s current LLN skill level to check whether they have the minimum skills required to successfully participate in the program and can develop the necessary employability skills. The assessment also identifies if LLN assistance will be required for the learner to undertake the course.
• Pre-training review
  • CHT is committed to providing high quality training that aligns with industry and community demands and workforce needs. CHT is also committed to ensuring the best possible education, employment, and training outcomes for our learners. As a part of the application and enrolment process, all learners complete a pre-training review (PTR). This review ensures that individual learners are enrolled into the most suitable and appropriate qualification. It is also an opportunity for CHT to understand the learner’s individual needs and requirements, their current competencies that relate to the course and to identify opportunities for Recognition of Prior Learning (RPL) or Credit Transfers. The information gained from the PTR helps CHT design a learning and assessment strategy appropriate for the learner. CHT uses this review to provide the learner with the educational and support services they may need while studying to ensure they can achieve the best outcomes and benefits from the course they are enrolling in, according to their learning objectives, career aspirations and skill level.

Complete Hospitality Training staff will assess the supporting documents provided by international learners to ensure the above criteria are met prior to issuing a “Letter of Offer and Learner Agreement (LOLA)”.

Resources and technology

• Learners must have access to their own laptop and up-to-date software such as
  • Microsoft Office
  • Excel
  • Adobe Acrobat Reader
• The learner fees ensure learners receive
  • printed notes and
  • access to Wi-Fi (whilst on campus) for the duration of their course.
  • all other material, equipment and resources required to complete this course
• Learners are required to purchase at their own cost the following prior to commencing their placement.
  • Black top, Black pants and Black shoes for placement

Possible job titles include

• bar supervisor or team leader
• concierge
• duty manager
• food and beverage supervisor or team leader
• front office supervisor or team leader
• housekeeping supervisor or team leader
• gaming supervisor or team leader
• shift manager.

Pathways to further study

• SIT50422 Diploma of Hospitality Management
• SIT60322 Advanced Diploma of Hospitality Management
• Bachelor of Business (Hospitality Management)

Delivery mode

Classroom with workplace hours

Course duration

10 months (46 weeks)

CRICOS course code

116358F

Units

Assessments

CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. A competency is a statement about the skills, knowledge, and attitudes required by a learner. Assessment of competencies may attract both direct (show and tell) and indirect (show, tell, and apply) assessment methods including written, oral, and practical techniques. Competency based assessment is very flexible, so can be tailored to meet the needs of each individual participant. You will know in advance about the type of assessment and how what evidence or observations are required to demonstrate your competency. There is the opportunity for reassessment and appeal, and our student handbook will provide you with this information.

Recognition of Prior Learning (RPL)

RPL is a process that provides a learner with credit for formal and non-formal training as well as life/work experience. Learners who believe they already have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application may only be made prior to enrolment or start of study of the course and must be made using the “RPL Application Form”. If the application is successful and results in a shorter course duration, Complete Hospitality Training may amend and reissue a “CoE”.

Evidence that can be used to support an application for course recognition can include:

• A detailed resume
• Letters from employers
• An interview with the Assessor
• Work skills or knowledge
• Paid or unpaid work experience
• Life experience
• Community work experience

Course credit will be granted if the learner can:

• Provide sufficient evidence of relevant prior learning or experience
• Demonstrate the competency/competencies required for the course
• Present valid results of assessment or qualification.

Course credit will not be granted if the learner:

• Cannot provide sufficient evidence

Is unable to demonstrate the competency/competencies required for the course.

Workplace hours

All learners are required to complete a minimum of 36 complete service periods.

Complete Hospitality Training’s learners have options to complete placement including:

• Vocational placement arranged by Complete Hospitality Training: Learners who are not currently in paid employment within an operational hospitality environment can undertake their placement utilising Complete Hospitality Training’s arrangements. Complete Hospitality Training will be responsible for arranging the vocational placement utilising its agreements with various providers.
• Vocational placement:Learners who are not currently in paid employment within an operational hospitality environment can arrange their own vocational placement and complete a “Placement Agreement” prior to the commencement of their placement.
• Work placement: Learner who are currently in paid employment within an operational hospitality environment can arrange their own work placement. Work placement is paid employment and the “Placement Agreement” must be completed prior to the commencement of their placement.

Certification

On successful completion of the course you will be issued with the nationally recognised qualification:

SIT40422 Certificate IV in Hospitality

Partial completion of the course requirements will result in a Statement of Attainment being issued where one or more accredited units have been completed.

Fees

Download the current Certificate IV in Hospitality CRICOS flyer.

Course Overview

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.

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards, and industry codes of practice.

Entrance Requirements / Prerequisites

• All international learners need to apply to Complete Hospitality Training using the prescribed “Learner Application for Enrolment Form”, which needs to be submitted complete and signed.

Learner application: All applications from international learners will be assessed against the following criteria:

• Genuine Student (GS) requirements
  • As set by the Department of Home Affairs to establish genuine intent to enter Australia temporarily.
• Age
  • Must be over 18. Complete Hospitality Training does not accept learners under 18 years of age.
• English language requirements
  • entry into this course learners must be able demonstrate a IELTS 6.0 or equivalent English proficiency, OR
  • Copy of any international English test results (e.g.IELTS / TOEFL / PTE); OR
  • proof that the learner has successfully completed an English Language course with an Australian educational institution exiting at an Upper Intermediate level; OR
  • statement from an educational institution or similar evidence that confirms that English was the language of instruction if at least five years' studies completed in Australia, UK, USA, Canada, New Zealand, South Africa or Republic of Ireland; OR
  • confirmation that the learner has successfully completed in Australia in the English language either the Senior Secondary Certificate of Education or studies at the Certificate IV or higher level, in the two years before applying to Complete Hospitality Training; OR
  • Year 10 certificate or equivalent; OR
  • Cambridge C1 Advanced test results (Scale Score B2).
• Overseas Health Cover (OSHC)
  • You are required to provide evidence of OSHC cover for the full duration of their learner visa.
• Language, Literacy and Numeracy assessment
  • Learners will be required to undertake a Language, Literacy, and Numeracy (LLN) assessment to determine their ACSF level. The LLN assessment identifies the learner’s current LLN skill level to check whether they have the minimum skills required to successfully participate in the program and can develop the necessary employability skills. The assessment also identifies if LLN assistance will be required for the learner to undertake the course.
• Pre-training review
  • CHT is committed to providing high quality training that aligns with industry and community demands and workforce needs. CHT is also committed to ensuring the best possible education, employment, and training outcomes for our learners. As a part of the application and enrolment process, all learners complete a pre-training review (PTR). This review ensures that individual learners are enrolled into the most suitable and appropriate qualification. It is also an opportunity for CHT to understand the learner’s individual needs and requirements, their current competencies that relate to the course and to identify opportunities for Recognition of Prior Learning (RPL) or Credit Transfers. The information gained from the PTR helps CHT design a learning and assessment strategy appropriate for the learner. CHT uses this review to provide the learner with the educational and support services they may need while studying to ensure they can achieve the best outcomes and benefits from the course they are enrolling in, according to their learning objectives, career aspirations and skill level.

Complete Hospitality Training staff will assess the supporting documents provided by international learners to ensure the above criteria are met prior to issuing a “Letter of Offer and Learner Agreement (LOLA)”.

Resources and technology

• Learners must have access to their own laptop and up-to-date software such as
  • Microsoft Office
  • Excel
  • Adobe Acrobat Reader
• The learner fees ensure learners receive
  • printed notes and
  • access to Wi-Fi (whilst on campus) for the duration of their course.
  • all other material, equipment and resources required to complete this course
• Learners are required to purchase at their own cost the following prior to commencing their placement.
  • Black top, Black pants and Black shoes for placement

Possible job titles include

• Hospitality manager
• Banquet or function manager
• Bar manager
• Café manager
• Club manager
• Restaurant manager

Pathways to further study

• SIT30821 Certificate III in Commercial Cookery
• SIT40521 Certificate IV in Kitchen Management
• SIT60322 Advanced Diploma of Hospitality Management

Delivery mode

Classroom with Practical Placement

Course duration

24 months (102 weeks)

CRICOS course code

115534C

Units

Assessments

CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. A competency is a statement about the skills, knowledge, and attitudes required by a learner. Assessment of competencies may attract both direct (show and tell) and indirect (show, tell, and apply) assessment methods including written, oral, and practical techniques. Competency based assessment is very flexible, so can be tailored to meet the needs of each individual participant. You will know in advance about the type of assessment and how what evidence or observations are required to demonstrate your competency. There is the opportunity for reassessment and appeal, and our student handbook will provide you with this information.

Recognition of Prior Learning (RPL)

RPL is a process that provides a learner with credit for formal and non-formal training as well as life/work experience. Learners who believe they already have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application may only be made prior to enrolment or start of study of the course and must be made using the “RPL Application Form”. If the application is successful and results in a shorter course duration, Complete Hospitality Training may amend and reissue a “CoE”.

Evidence that can be used to support an application for course recognition can include:

• A detailed resume
• Letters from employers
• An interview with the Assessor
• Work skills or knowledge
• Paid or unpaid work experience
• Life experience
• Community work experience

Course credit will be granted if the learner can:

• Provide sufficient evidence of relevant prior learning or experience
• Demonstrate the competency/competencies required for the course
• Present valid results of assessment or qualification.

Course credit will not be granted if the learner:

• Cannot provide sufficient evidence

Is unable to demonstrate the competency/competencies required for the course.

Placement

All learners are required to complete a minimum of 48 complete service periods.

Complete Hospitality Training’s learners have options to complete placement including:

• Vocational placement arranged by Complete Hospitality Training: Learners who are not currently in paid employment within an operational hospitality environment can undertake their placement utilising Complete Hospitality Training’s arrangements. Complete Hospitality Training will be responsible for arranging the vocational placement utilising its agreements with various providers.
• Vocational placement:Learners who are not currently in paid employment within an operational hospitality environment can arrange their own vocational placement and complete a “Placement Agreement” prior to the commencement of their placement.
• Work placement: Learner who are currently in paid employment within an operational hospitality environment can arrange their own work placement. Work placement is paid employment and the “Placement Agreement” must be completed prior to the commencement of their placement.

Certification

On successful completion of the course you will be issued with the nationally recognised qualification:

SIT50422 Diploma of Hospitality Management

Partial completion of the course requirements will result in a Statement of Attainment being issued where one or more accredited units have been completed.

Fees

Download the current Diploma of Hospitality Management (Culinary) flyer.

Course Overview

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.

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.

The skills in this qualification must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards, and industry codes of practice.

Entrance Requirements / Prerequisites

• All international learners need to apply to Complete Hospitality Training using the prescribed “Learner Application for Enrolment Form”, which needs to be submitted complete and signed.

Learner application: All applications from international learners will be assessed against the following criteria:

• Genuine Student (GS) requirements
  • As set by the Department of Home Affairs to establish genuine intent to enter Australia temporarily/
• Age
  • Must be over 18. Complete Hospitality Training does not accept learners under 18 years of age.
• English language requirements
  • entry into this course learners must be able demonstrate a IELTS 6.0 or equivalent English proficiency, OR
  • Copy of any international English test results (e.g.IELTS / TOEFL / PTE); OR
  • proof that the learner has successfully completed an English Language course with an Australian educational institution exiting at an Upper Intermediate level; OR
  • statement from an educational institution or similar evidence that confirms that English was the language of instruction if at least five years' studies completed in Australia, UK, USA, Canada, New Zealand, South Africa or Republic of Ireland; OR
  • confirmation that the learner has successfully completed in Australia in the English language either the Senior Secondary Certificate of Education or studies at the Certificate IV or higher level, in the two years before applying to Complete Hospitality Training; OR
  • Year 10 certificate or equivalent; OR
  • Cambridge C1 Advanced test results (Scale Score B2).
• Overseas Health Cover (OSHC)
  • You are required to provide evidence of OSHC cover for the full duration of their learner visa.
• Language, Literacy and Numeracy assessment
  • Learners will be required to undertake a Language, Literacy, and Numeracy (LLN) assessment to determine their ACSF level. The LLN assessment identifies the learner’s current LLN skill level to check whether they have the minimum skills required to successfully participate in the program and can develop the necessary employability skills. The assessment also identifies if LLN assistance will be required for the learner to undertake the course.
• Pre-training review
  • CHT is committed to providing high quality training that aligns with industry and community demands and workforce needs. CHT is also committed to ensuring the best possible education, employment, and training outcomes for our learners. As a part of the application and enrolment process, all learners complete a pre-training review (PTR). This review ensures that individual learners are enrolled into the most suitable and appropriate qualification. It is also an opportunity for CHT to understand the learner’s individual needs and requirements, their current competencies that relate to the course and to identify opportunities for Recognition of Prior Learning (RPL) or Credit Transfers. The information gained from the PTR helps CHT design a learning and assessment strategy appropriate for the learner. CHT uses this review to provide the learner with the educational and support services they may need while studying to ensure they can achieve the best outcomes and benefits from the course they are enrolling in, according to their learning objectives, career aspirations and skill level.

Complete Hospitality Training staff will assess the supporting documents provided by international learners to ensure the above criteria are met prior to issuing a “Letter of Offer and Learner Agreement (LOLA)”.

Resources and technology

• Learners must have access to their own laptop and up-to-date software such as
  • Microsoft Office
  • Excel
  • Adobe Acrobat Reader
• The learner fees ensure learners receive
  • printed notes and
  • access to Wi-Fi (whilst on campus) for the duration of their course.
  • all other material, equipment and resources required to complete this course
• Learners are required to purchase at their own cost the following prior to commencing their placement.
  • Black top, Black pants and Black shoes for placement

Possible job titles include

• Hospitality manager
• Banquet or function manager
• Bar manager
• Café manager
• Club manager
• Restaurant manager

Pathways to further study

• SIT30821 Certificate III in Commercial Cookery
• SIT40521 Certificate IV in Kitchen Management
• SIT60322 Advanced Diploma of Hospitality Management

Delivery mode

Classroom with Practical Placement

Course duration

24 months (102 weeks)

CRICOS course code

115534C

Units

Assessments

CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. A competency is a statement about the skills, knowledge, and attitudes required by a learner. Assessment of competencies may attract both direct (show and tell) and indirect (show, tell, and apply) assessment methods including written, oral, and practical techniques. Competency based assessment is very flexible, so can be tailored to meet the needs of each individual participant. You will know in advance about the type of assessment and how what evidence or observations are required to demonstrate your competency. There is the opportunity for reassessment and appeal, and our student handbook will provide you with this information.

Recognition of Prior Learning (RPL)

RPL is a process that provides a learner with credit for formal and non-formal training as well as life/work experience. Learners who believe they already have some of the competencies in the course may apply for Recognition of Prior Learning (RPL). Application may only be made prior to enrolment or start of study of the course and must be made using the “RPL Application Form”. If the application is successful and results in a shorter course duration, Complete Hospitality Training may amend and reissue a “CoE”.

Evidence that can be used to support an application for course recognition can include:

• A detailed resume
• Letters from employers
• An interview with the Assessor
• Work skills or knowledge
• Paid or unpaid work experience
• Life experience
• Community work experience

Course credit will be granted if the learner can:

• Provide sufficient evidence of relevant prior learning or experience
• Demonstrate the competency/competencies required for the course
• Present valid results of assessment or qualification.

Course credit will not be granted if the learner:

• Cannot provide sufficient evidence

Is unable to demonstrate the competency/competencies required for the course.

Placement

All learners are required to complete a minimum of 36 complete service periods in an operational hospitality environment.

Complete Hospitality Training’s learners have options to complete placement including:

• Vocational placement arranged by Complete Hospitality Training: Learners who are not currently in paid employment within an operational hospitality environment can undertake their placement utilising Complete Hospitality Training’s arrangements. Complete Hospitality Training will be responsible for arranging the vocational placement utilising its agreements with various providers.
• Vocational placement:Learners who are not currently in paid employment within an operational hospitality environment can arrange their own vocational placement and complete a “Placement Agreement” prior to the commencement of their placement.
• Work placement: Learner who are currently in paid employment within an operational hospitality environment can arrange their own work placement. Work placement is paid employment and the “Placement Agreement” must be completed prior to the commencement of their placement.

Certification

On successful completion of the course you will be issued with the nationally recognised qualification:

SIT50422 Diploma of Hospitality Management

Partial completion of the course requirements will result in a Statement of Attainment being issued where one or more accredited units have been completed.

Fees

Download the current Diploma of Hospitality Management (Hotel Management) flyer.

Course Overview

This qualification reflects the role of chefs and 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.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Possible job titles include

• chef
• head chef

Pathways to further study

• SIT31021 Certificate III in Patisserie
• SIT40422 Certificate IV in Hospitality
• SIT50422 Diploma of Hospitality Management

Delivery mode

Workplace (Apprenticeship)

Course duration

18-36 months

Units

Assessment

CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. A competency is a statement about the skills, knowledge, and attitudes required by a learner. Assessment of competencies may attract both direct (show and tell) and indirect (show, tell, and apply) assessment methods including written, oral, and practical techniques. Competency based assessment is very flexible, so can be tailored to meet the needs of each individual participant. You will know in advance about the type of assessment and how what evidence or observations are required to demonstrate your competency. There is the opportunity for reassessment and appeal, and our student handbook will provide you with this information.

Certification

On successful completion of the course you will be issued with the nationally recognised qualification:

SIT40521 Certificate IV in Kitchen Management

Partial completion of the course requirements will result in a Statement of Attainment being issued where one or more accredited units have been completed.

Entrance Requirements / Pre-requisites

• Learners must be 16 years of age and over at the time of course commencement
• Any learner under the age of 17 years at the time of the commencement of training who has not yet completed Year 10, must provide correspondence or a certificate signed by a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship
• Any learner under the age of 17 years at the time of the commencement of training who has completed Year 10, must provide a ‘Transition From School Form’, or correspondence or a certificate signed by the school principal or a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship.
• Learners are expected to have learning, reading, writing, oral communication, and numeracy skills at Australian Core Skills Framework (ACSF) Level 3 (senior secondary school equivalent).
• Apprenticeship learners must be currently employed under a training contract and referred by their employer.
• No occupational licensing, certification, or specific legislative requirements apply to this qualification at the time of publication.

Technology requirements

• Regular access to a computer, tablet, or smartphone that has reliable internet access.
• An email address that is current and regularly checked.

Pre-training review

CHT is committed to providing high quality training that aligns with industry and community demands and workforce needs. CHT is also committed to ensuring the best possible education, employment, and training outcomes for our learners. As a part of the application and enrolment process, all learners complete a pre-training review (PTR). This review ensures that individual learners are enrolled into the most suitable and appropriate qualification. It is also an opportunity for CHT to understand the learner’s individual needs and requirements, their current competencies that relate to the course and to identify opportunities for Recognition of Prior Learning (RPL) or Credit Transfers. The information gained from the PTR helps CHT design a learning and assessment strategy appropriate for the learner. CHT uses this review to provide the learner with the educational and support services they may need while studying to ensure they can achieve the best outcomes and benefits from the course they are enrolling in, according to their learning objectives, career aspirations and skill level.

Literacy and numeracy

Learners will be required to undertake a Language, Literacy, and Numeracy (LLN) assessment to determine their ACSF level. The LLN assessment identifies the learner’s current LLN skill level to check whether they have the minimum skills required to successfully participate in the program and can develop the necessary employability skills. The assessment also identifies if LLN assistance will be required for the learner to undertake the course.

Fees and Government Funding

For full details of our fee structure, please see our Fee Schedule.

Download the current Certificate IV in Kitchen Management flyer.

*This training is delivered with Victorian and Commonwealth Government funding.

Course Overview

This qualification reflects the role of individuals who have a range of well-developed front of house food and beverage service and sales skills combined with sound product knowledge. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.

This specialist qualification provides a pathway to work in various front of house roles in restaurants and cafés.

Possible job titles include

• senior bar attendant
• sommelier
• waiter

Pathways to further study

• SIT40422 Certificate IV in Hospitality
• SIT50422 Diploma of Hospitality Management
• SIT60322 Advanced Diploma of Hospitality Management

Delivery mode

Workplace (Apprenticeship)

Course duration

12 months

Units

Assessment

CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. A competency is a statement about the skills, knowledge, and attitudes required by a learner. Assessment of competencies may attract both direct (show and tell) and indirect (show, tell, and apply) assessment methods including written, oral, and practical techniques. Competency based assessment is very flexible, so can be tailored to meet the needs of each individual participant. You will know in advance about the type of assessment and what evidence or observations are required to demonstrate your competency. There is the opportunity for reassessment and appeal, and our student handbook will provide you with this information.

Certification

On successful completion of the course you will be issued with the nationally recognised qualification

SIT30722 Certificate III in Hospitality (Restaurant Front of House)

Partial completion of the course requirements will result in a Statement of Attainment being issued where one or more accredited units have been completed.

Entrance Requirements / Pre-requisites

• Learners must be 16 years of age and over at the time of course commencement.
• Any learner under the age of 17 years at the time of the commencement of training who has not yet completed Year 10, must provide correspondence or a certificate signed by a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship.
• Any learner under the age of 17 years at the time of the commencement of training who has completed Year 10, must provide a ‘Transition From School Form’, or correspondence or a certificate signed by the school principal or a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship.
• Learners are expected to have learning, reading, writing, oral communication, and numeracy skills at or Australian Core Skills Framework (ACSF) Level 3 (senior secondary school equivalent.
• Apprenticeship learners must be currently employed under a training contract and referred by their employer.
• No occupational licensing, certification, or specific legislative requirements apply to this qualification at the time of publication.

Technology requirements

• Regular access to a computer, tablet, or smartphone that has reliable internet access.
• An email address that is current and regularly checked.

Pre-training review

CHT is committed to providing high quality training that aligns with industry and community demands and workforce needs. CHT is also committed to ensuring the best possible education, employment, and training outcomes for our learners. As a part of the application and enrolment process, all learners complete a pre-training review (PTR). This review ensures that individual learners are enrolled into the most suitable and appropriate qualification. It is also an opportunity for CHT to understand the learner’s individual needs and requirements, their current competencies that relate to the course and to identify opportunities for Recognition of Prior Learning (RPL) or Credit Transfers. The information gained from the PTR helps CHT design a learning and assessment strategy appropriate for the learner. CHT uses this review to provide the learner with the educational and support services they may need while studying to ensure they can achieve the best outcomes and benefits from the course they are enrolling in, according to their learning objectives, career aspirations and skill level.

Literacy and numeracy

Learners will be required to undertake a Language, Literacy, and Numeracy (LLN) assessment to determine their ACSF level. The LLN assessment identifies the learner’s current LLN skill level to check whether they have the minimum skills required to successfully participate in the program and can develop the necessary employability skills. The assessment also identifies if LLN assistance will be required for the learner to undertake the course.

Fees and Government Funding

For full details of our fee structure, please see our Fee Schedule.

Download the Certificate III in Hospitality (Restaurant Front of House) flyer.

*This training is delivered with Victorian and Commonwealth Government funding.

Course Overview

This qualification reflects the varied roles of individuals across different industry sectors who apply a broad range of competencies using some discretion, judgment, and relevant theoretical knowledge. They may provide technical advice and support to a team.

This qualification provides a pathway to work in the administration area of any business.

Possible job titles include

• administration officer
• customer service advisor
• data entry operator
• general clerk
• receptionist
• typist
• word processing operator

Pathways to further study

• BSB40120 Certificate IV in Business
• BSB40520 Certificate IV in Leadership and Management
• BSB50120 - Diploma of Business
• Bachelor of Applied Business (Management)

Delivery mode

Workplace (Traineeship)

Course duration

12 months

Units

Assessment

CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. A competency is a statement about the skills, knowledge, and attitudes required by a learner. Assessment of competencies may attract both direct (show and tell) and indirect (show, tell, and apply) assessment methods including written, oral, and practical techniques. Competency based assessment is very flexible, so can be tailored to meet the needs of each individual participant. You will know in advance about the type of assessment and what evidence or observations are required to demonstrate your competency. There is the opportunity for reassessment and appeal, and our student handbook will provide you with this information.

Certification

On successful completion of the course you will be issued with the nationally recognised qualification:

BSB30120 Certificate III in Business

Partial completion of the course requirements will result in a Statement of Attainment being issued where one or more accredited units have been completed.

Entrance Requirements / Pre-requisites

• Learners must be 16 years of age and over at the time of course commencement.
• Any learner under the age of 17 years at the time of the commencement of training who has not yet completed Year 10, must provide correspondence or a certificate signed by a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship.
• Any learner under the age of 17 years at the time of the commencement of training who has completed Year 10, must provide a ‘Transition From School Form’, or correspondence or a certificate signed by the school principal or a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship.
• Learners are expected to have learning, reading, writing, oral communication, and numeracy skills at Australian Core Skills Framework (ACSF) Level 3 (senior secondary school equivalent).
• Apprenticeship and traineeship learners must be currently employed under a training contract and referred by their employer.
• No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Technology requirements

• Regular access to a computer, tablet, or smartphone that has reliable internet access.
• An email address that is current and regularly checked.

Pre-training review

CHT is committed to providing high quality training that aligns with industry and community demands and workforce needs. CHT is also committed to ensuring the best possible education, employment, and training outcomes for our learners. As a part of the application and enrolment process, all learners complete a pre-training review (PTR). This review ensures that individual learners are enrolled into the most suitable and appropriate qualification. It is also an opportunity for CHT to understand the learner’s individual needs and requirements, their current competencies that relate to the course and to identify opportunities for Recognition of Prior Learning (RPL) or Credit Transfers. The information gained from the PTR helps CHT design a learning and assessment strategy appropriate for the learner. CHT uses this review to provide the learner with the educational and support services they may need while studying to ensure they can achieve the best outcomes and benefits from the course they are enrolling in, according to their learning objectives, career aspirations and skill level.

Literacy and numeracy

Learners will be required to undertake a Language, Literacy, and Numeracy (LLN) assessment to determine their ACSF level. The LLN assessment identifies the learner’s current LLN skill level to check whether they have the minimum skills required to successfully participate in the program and can develop the necessary employability skills. The assessment also identifies if LLN assistance will be required for the learner to undertake the course.

Fees and Government Funding

For full details of our fee structure, please see our Fee Schedule.

Course Overview

This qualification reflects the role of individuals working as developing and emerging leaders and managers in a range of enterprise and industry contexts. As well as assuming responsibility for their own performance, individuals at this level provide leadership, guidance, and support to others. They also have some responsibility for organising and monitoring the output of their team. They apply solutions to a defined range of predictable and unpredictable problems and analyse and evaluate information from a variety of sources.

This qualification provides a pathway to work in various management and senior supervisory roles.

Possible job titles include

• team leader
• supervisor
• line manager.

Pathways to further study

• BSB50420 Diploma of Leadership and Management
• SIT50422 Diploma of Hospitality Management
• SIT60322 Advanced Diploma of Hospitality Management

Delivery mode

Workplace (Traineeship or Non-Traineeship)

Course duration

6 - 12 months

Units

Assessment

CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. A competency is a statement about the skills, knowledge, and attitudes required by a learner. Assessment of competencies may attract both direct (show and tell) and indirect (show, tell, and apply) assessment methods including written, oral, and practical techniques. Competency based assessment is very flexible, so can be tailored to meet the needs of each individual participant. You will know in advance about the type of assessment and what evidence or observations are required to demonstrate your competency. There is the opportunity for reassessment and appeal, and our student handbook will provide you with this information.

Certification

On successful completion of the course you will be issued with the nationally recognised qualification:

BSB40520 Certificate IV in Leadership and Management

Partial completion of the course requirements will result in a Statement of Attainment where one or more accredited units have been completed.

Entrance Requirements / Pre-requisites

• Learners must be 16 years of age and over at the time of course commencement.
• Any learner under the age of 17 years at the time of the commencement of training who has not yet completed Year 10, must provide correspondence or a certificate signed by a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship..
• Any learner under the age of 17 years at the time of the commencement of training who has completed Year 10, must provide a ‘Transition From School Form’, or correspondence or a certificate signed by the school principal or a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship.
• Learners are expected to have learning, reading, writing, oral communication, and numeracy skills at or Australian Core Skills Framework (ACSF) Level 3 (senior secondary school equivalent).
• Apprenticeship and traineeship learners must be currently employed under a training contract and referred by their employer.
• No licensing, legislative or certification requirements apply to this qualification at the time of publication.

Technology requirements

• Regular access to a computer, tablet, or smartphone that has reliable internet access.
• An email address that is current and regularly checked.

Pre-training review

CHT is committed to providing high quality training that aligns with industry and community demands and workforce needs. CHT is also committed to ensuring the best possible education, employment, and training outcomes for our learners. As a part of the application and enrolment process, all learners complete a pre-training review (PTR). This review ensures that individual learners are enrolled into the most suitable and appropriate qualification. It is also an opportunity for CHT to understand the learner’s individual needs and requirements, their current competencies that relate to the course and to identify opportunities for Recognition of Prior Learning (RPL) or Credit Transfers. The information gained from the PTR helps CHT design a learning and assessment strategy appropriate for the learner. CHT uses this review to provide the learner with the educational and support services they may need while studying to ensure they can achieve the best outcomes and benefits from the course they are enrolling in, according to their learning objectives, career aspirations and skill level.

Literacy and numeracy

Learners will be required to undertake a Language, Literacy, and Numeracy (LLN) assessment to determine their ACSF level. The LLN assessment identifies the learner’s current LLN skill level to check whether they have the minimum skills required to successfully participate in the program and can develop the necessary employability skills. The assessment also identifies if LLN assistance will be required for the learner to undertake the course.

Fees and Government Funding

For full details of our fee structure, please see our Fee Schedule.

Course Overview

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.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Possible job titles include

• qualified cook/chef
• head chef
• kitchen attendant
• catering team assistant

Pathways to further study

• SIT31021 Certificate III in Patisserie
• SIT40521 Certificate IV in Commercial Cookery
• SIT40422 Certificate IV in Hospitality
• SIT50422 Diploma of Hospitality Management

Delivery mode

Workplace (Apprenticeship)

Course duration

24-36 months

Units

Assessment

CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. A competency is a statement about the skills, knowledge, and attitudes required by a learner. Assessment of competencies may attract both direct (show and tell) and indirect (show, tell, and apply) assessment methods including written, oral, and practical techniques. Competency based assessment is very flexible, so can be tailored to meet the needs of each individual participant. You will know in advance about the type of assessment and how what evidence or observations are required to demonstrate your competency. There is the opportunity for reassessment and appeal, and our student handbook will provide you with this information.

Certification

On successful completion of the course you will be issued with the nationally recognised qualification:

SIT30821 Certificate III in Commercial Cookery

Partial completion of the course requirements will result in a Statement of Attainment being issued where one or more accredited units have been completed.

Entrance Requirements / Pre-requisites

• Learners must be 16 years of age and over at the time of course commencement
• Any learner under the age of 17 years at the time of the commencement of training who has not yet completed Year 10, must provide correspondence or a certificate signed by a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship
• Any learner under the age of 17 years at the time of the commencement of training who has completed Year 10, must provide a ‘Transition From School Form’, or correspondence or a certificate signed by the school principal or a Department Regional Director that exempts that individual from school attendance and clearly identifies the relevant employer where the student is to undertake an apprenticeship or traineeship.
• Learners are expected to have learning, reading, writing, oral communication, and numeracy skills at Australian Core Skills Framework (ACSF) Level 3 (senior secondary school equivalent).
• Apprenticeship and traineeship learners must be currently employed under a training contract and referred by their employer.
• No occupational licensing, certification, or specific legislative requirements apply to this qualification at the time of publication.

Technology requirements

• Regular access to a computer, tablet, or smartphone that has reliable internet access.
• An email address that is current and regularly checked.

Pre-training review

CHT is committed to providing high quality training that aligns with industry and community demands and workforce needs. CHT is also committed to ensuring the best possible education, employment, and training outcomes for our learners. As a part of the application and enrolment process, all learners complete a pre-training review (PTR). This review ensures that individual learners are enrolled into the most suitable and appropriate qualification. It is also an opportunity for CHT to understand the learner’s individual needs and requirements, their current competencies that relate to the course and to identify opportunities for Recognition of Prior Learning (RPL) or Credit Transfers. The information gained from the PTR helps CHT design a learning and assessment strategy appropriate for the learner. CHT uses this review to provide the learner with the educational and support services they may need while studying to ensure they can achieve the best outcomes and benefits from the course they are enrolling in, according to their learning objectives, career aspirations and skill level.

Literacy and numeracy

Learners will be required to undertake a Language, Literacy, and Numeracy (LLN) assessment to determine their ACSF level. The LLN assessment identifies the learner’s current LLN skill level to check whether they have the minimum skills required to successfully participate in the program and can develop the necessary employability skills. The assessment also identifies if LLN assistance will be required for the learner to undertake the course.

Fees and Government Funding

For full details of our fee structure, please see our Fee Schedule.

Download the current Certificate III in Commercial Cookery flyer.

*This training is delivered with Victorian and Commonwealth Government funding.