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Certificate IV in Leadership and Management - BSB42015


Course Description

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.


Entry Requirements/Prerequisite Units

​Whilst there are no formal pre-requisites for this qualification, PTP recommendeds that students hold a Certificate III Qualification relevant to their industry, or a minimum of 5 years experience.


Packaging Rules

This qualification requires the successful completion of 12 units of competency:

  • 4 core units plus
  • 8 elective units


Core Units

  • Communicate effectively as a workplace leader
  • Lead effective workplace relationships
  • Lead team effectiveness

Elective Units

  • Build client relationships and business networks
  • Implement customer service standards
  • Implement continuous improvement (BSBMGT403)
  • Make a prsentation
  • Show leadership in the workplace
  • Recruit, select and induct staff (SITXHRM004)
  • Implement and monitor WHS policies, procedures and programs to meet legislative requirements

Duration

​12 - 18 months


Delivery Modes

Workplace based delviery

The PTP Difference


​Tailored learning solutions relevant to your industry and workplace requirements

Potential Job Roles


  • Team Leader
  • Supervisor
  • Manager

Entry Requirements


​Whilst there are no formal pre-requisites for this qualification, PTP recommendeds that students hold a Certificate III Qualification relevant to their industry, or a minimum of 5 years experience.

Pathways to Further Study


Certificate III in Hospitality (Restaurant Front of House) - SIT30716


Course Description

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.


Entry Requirements/Prerequisite Units

There are no entry requirements for this qualification.


Packaging Rules

To achieve a Certificate III in Hospitality (Restaurant Front of House), 20 units must be

completed:

  • 11 core units
  • 9 elective units


Core Units

  • Use hygienic practices for food safety (SITXFSA001)
  • Participate in safe work practices (SITXWHS001)
  • Work effectively with others (BSBWOR203)
  • Show social and cultural sensitivity (SITXCOM002)
  • Provide service to customers (SITXCCS006)
  • Work effectively in hospitality service (SITHIND004)
  • Source and use information on the hospitality industry (SITHIND002)
  • Coach others in job skills (SITXHRM001)
  • Provide responsible service of alcohol (SITHFAB002)
  • Process financial transactions (SITXFIN001)
  • Manage finances within a budget (SITXFIN003)

Elective Units

  • Prepare and serve espresso coffee (SITHFAB005)
  • Receive and store stock (SITXINV001)
  • Provide advice on food (SITHFAB016)
  • Provide table service of food and beverage (SITHFAB014)
  • Clean and tidy bar areas (SITHFAB001)
  • Operate a bar (SITHFAB003)
  • Serve food and beverage (SITHFAB007)
  • Provide advice on food and beverage matching (SITHFAB017)
  • Provide advice on Australian wines (SITHFAB012)

Duration

Traineeship 1.5 - 2 years


Delivery Modes

Workpace Apprenticeship

The PTP Difference


  • Learn from Gold Plate awarded Chef who has run a number of restaurants across Australia
  • One on one ‘coaching’ approach
  • Learning solutions tailored to your business needs

Potential Job Roles


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.

Entry Requirements


There are no entry requirements for this qualification.

Pathways to Further Study


Certificate IV in Hospitality

Certificate IV in Leadership and Management

Certificate III in Warehousing Operations - TLI31616


Course Description

This is a general qualification for the Warehousing and Storage Industry. It involves a defined range of skilled operations, usually within a range of broader related activities involving known routines, methods and procedures, with some discretion and judgement in selecting equipment, services or contingency measures and within known time constraints. No licensing, legislative or certification requirements apply to this qualification at the time of publication.


Entry Requirements/Prerequisite Units

There are no entry requirements for this qualification.


Packaging Rules

To achieve a Certificate III in Warehousing Operations, 19 units must be completed:


Core Units


Elective Units


Duration

Traineeships 12 - 18 months


Delivery Modes

On the job / mixed mode traineeship

The PTP Difference


  • One on one ‘coaching’ approach
  • Tailored learning solutions to meet both student and business needs

Potential Job Roles


  • Forklift Operator
  • Order Picker
  • Receiving / Despatch Clerk
  • General stores roles
  • Inventory Clerk
  • Team Leader
  • Warehouse Supervisor

Entry Requirements


There are no entry requirements for this qualification.

Pathways to Further Study


Certificate IV Warehousing Operations

Certificate II in Warehousing Operations - TLI21616


Course Description

This is a general qualification for the Warehousing and Storage Industry. It involves a range of tasks involving known routines and procedures, and taking some accountability for the quality of work outcomes. No licensing legislative or certification requirements apply to this qualification at the time of publication.


Entry Requirements/Prerequisite Units

There are no entry requirements for this qualification.


Packaging Rules

To achieve a Certificate II in Warehousing, 16 units must be completed:


Core Units


Elective Units


Duration

12 - 18 months


Delivery Modes

On the job / mixed mode

The PTP Difference


  • One on one ‘coaching’ approach
  • Tailored learning solutions to meet both student and business needs

Potential Job Roles


Entry Requirements


There are no entry requirements for this qualification.

Pathways to Further Study


Certificate III in Warehousing Operations

Certificate II in Business - BSB20115


Course Description

This qualification reflects the role of individuals in a variety of junior administrative positions who perform a range of mainly routine tasks using limited practical skills and fundamental operational knowledge in a defined context. Individuals in these roles generally work under direct supervision.


Entry Requirements/Prerequisite Units

There are no entry requirements for this qualification.


Packaging Rules

To achieve a Certificate III in Business, 12 units must be completed:


Core Units


Elective Units


Duration

Traineeships 6 – 12 months


Delivery Modes

On the Job / Mixed Mode

The PTP Difference


  • Tailored learning solutions to meet both student and business needs
  • Self paced approach
  • Learn up to date business practices

Potential Job Roles


Possible job titles include:

  • customer service adviser
  • data entry operator
  • general clerk
  • payroll officer
  • typist
  • word processing operator

Entry Requirements


There are no entry requirements for this qualification.

Pathways to Further Study


Certificate III in Business

Certificate IV in Commercial Cookery - SIT40516


Course Description

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. 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.


Entry Requirements/Prerequisite Units

There are no entry requirements for this qualification.


Packaging Rules

To achieve a Certificate III Commercial Cookery, 33 units must be completed:


Core Units


Elective Units


Duration

Traineeship 3 years


Delivery Modes

On the job / mixed mode

The PTP Difference


Experience our fully operational commercial kitchen

  • Learn from Gold Plate awarded Chef/Trainer and Assessor
  • One on one ‘coaching’ approach
  • Utilise all latest industry equipment

Potential Job Roles


Possible job titles include:

  • chef
  • chef de partie

Entry Requirements


There are no entry requirements for this qualification.

Pathways to Further Study


Certificate II in Kitchen Operations - SIT20416


Course Description

​This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills . They are involved in mainly routine and repetitive tasks and work under direct supervision .

This qualification does not reflect the skills required by commercial cooks.


Entry Requirements/Prerequisite Units

​There are no entry requirements for this qualification.


Packaging Rules

To achieve a Certificate II in Hospitality (Kitchen Operations), 13 units must be completed:


Core Units


Elective Units


Duration


Delivery Modes

On the Job

The PTP Difference


  • Learn from Gold Plate awarded Chef/Trainer and Assessor
  • Tailored learning solutions to meet the needs of your workplace

Potential Job Roles


Individuals with this qualification may be able to perform roles such as:

  • preparing breakfast items
  • preparing a range of fast food items
  • preparing a range of non-alcoholic drinks
  • preparing sandwiches
  • preparing appetisers and salads
  • preparing hot and cold desserts

Possible job titles include:

  • breakfast cook
  • catering assistant
  • fast food cook
  • sandwich hand
  • takeaway cook

Entry Requirements


​There are no entry requirements for this qualification.

Pathways to Further Study


  • SIT30616 Certificate III in Hospitality
  • SIT30816 Certificate III in Commercial Cookery

Certificate III in Hospitality - SIT30616


Course Description

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. This qualification provides a pathway to work in organisations such as restaurants, hotels, motels, clubs, pubs, cafes, and coffee shops. This qualification allows for multiskilling and for specialisation in accommodation services, food and beverage and gaming.


Entry Requirements/Prerequisite Units

There are no prerequisites for entry to this qualification.


Packaging Rules

​To achieve a Certificate III in Hospitality, 15 units must be completed:


Core Units


Elective Units


Duration

​Traineeships 12 months - 2 years


Delivery Modes

On the job / mixed mode traineeship

The PTP Difference


  • Learn from Gold Plate awarded Chef who has run and owned restaurants across Australia
  • One on one ‘coaching’ approach
  • Tailored learning solutions to meet both student and workplace needs

Potential Job Roles


​Individuals with this qualification may be able to perform roles such as:

  • preparing and serving drinks at a bar
  • preparing and serving espresso coffee
  • serving food, wine and other beverages at tables
  • providing reception or front desk services
  • providing housekeeping services
  • providing gaming services

Possible job titles include:

  • espresso coffee machine operator
  • food and beverage attendant
  • front desk receptionist
  • front office assistant
  • function attendant
  • function host
  • gaming attendant
  • guest service agent
  • housekeeper
  • restaurant host
  • senior bar attendant
  • waiter
  • bar / café attendant
  • catering assistance
  • wine waiter

Entry Requirements


There are no prerequisites for entry to this qualification.

Pathways to Further Study


​Certificate IV in Hospitality

Certificate IV in Hospitality - SIT40416


Course Description

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


Entry Requirements/Prerequisite Units

There are no prerequisites for entry to this qualification.


Packaging Rules

​To achieve a Certificate IV in Hospitality, 21 units must be completed:


Core Units


Elective Units


Duration

​Traineeships 2-3 years


Delivery Modes

On the job/ mixed mode traineeship

The PTP Difference


  • Learn from Gold Plate awarded Chef who has run and owned restaurants across Australia
  • One on one ‘coaching’ approach
  • Tailored learning solutions that meet both student and restaurant needs

Potential Job Roles


Individuals with this qualification may be able to perform roles such as:

  • supervising the operation of a bar or restaurant
  • supervising activities of a front desk or reception
  • supervising concierge services
  • providing butler services
  • supervising gaming operations

Possible job titles include:

  • food and beverage supervisor or team leader
  • front office supervisor or team leader
  • concierge / duty manager
  • butler / house keeping supervisor or team leader
  • gaming supervisor or team leader

Entry Requirements


There are no prerequisites for entry to this qualification.

Pathways to Further Study


​Diploma of Hospitality

Certificate III in Commercial Cookery - SIT30816


Course Description

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


Entry Requirements/Prerequisite Units

​There are no prerequisites for entry to this qualification


Packaging Rules

​To achieve a Certificate III Commercial Cookery, 25 units must be completed:


Core Units


Elective Units


Duration

​Traineeship 3 years


Delivery Modes

On the job / mixed mode / classroom

The PTP Difference


​Experience our fully operational commercial kitchen

  • Learn from Gold Plate awarded Chef/Trainer and Assessor
  • One on one ‘coaching’ approach
  • Utilise all latest industry equipment

Potential Job Roles


Individuals with this qualification may be able to perform roles such as:

  • preparing appetisers, salads, stocks, sauces and soups
  • preparing vegetables, fruit, eggs and farinaceous dishes
  • selecting, preparing and cooking poultry, seafood and meat
  • preparing hot and cold desserts, pastries, cakes and yeast goods
  • planning and preparing food for buffets

Possible job title includes:

  • Cook

Entry Requirements


​There are no prerequisites for entry to this qualification

Pathways to Further Study


​Certificate IV in Hospitality

Certificate II in Hospitality - SIT20216


Course Description

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


Entry Requirements/Prerequisite Units

There are no prerequisites for entry to this qualification


Packaging Rules

​To achieve a Certificate II in Hospitality, 12 units must be completed:


Core Units


Elective Units


Duration


Delivery Modes

Workplace based delivery

The PTP Difference


  • Learn from Gold Plate awarded Chef who has run and owned restaurants across Australia
  • Tailored learning solutions to meet both student and workplace needs

Potential Job Roles


Individuals with this qualification may be able to perform roles such as:

  • undertaking mise en place prior to service
  • serving food and beverage to tables
  • preparing and serving drinks at a bar
  • selling beverages in a retail liquor outlet
  • attending gaming machines
  • providing housekeeping services
  • providing reception or front desk services
  • providing assistance in a catering operation

Possible job titles include:

  • bar / cafe attendant
  • bottle shop attendant
  • catering assistant
  • food and beverage attendant
  • room attendant
  • porter
  • front office assistant
  • gaming attendant

Entry Requirements


There are no prerequisites for entry to this qualification

Pathways to Further Study


​Certificate III in Hospitality

Certificate III in Hospitality (Commercial Cookery)

Certificate III in Business - BSB30115


Course Description

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.


Entry Requirements/Prerequisite Units

​There are no entry requirements for this course.


Packaging Rules

​To achieve a Certificate III in Business, 12 units must be completed:


Core Units


Elective Units


Duration

Traineeships 6 – 12 months


Delivery Modes

On the Job / Mixed Mode

The PTP Difference


  • ​Real life simulated environments
  • Self paced approach
  • Learn up to date business practices
  • Access to computers

Potential Job Roles


​Possible job titles include:

  • customer service adviser
  • data entry operator
  • general clerk
  • payroll officer
  • typist
  • word processing operator

Entry Requirements


​There are no entry requirements for this course.

Pathways to Further Study


​Certificate IV in Business

FSS Food Safety Supervisor (Level 2)


Course Description

The Food Safety Supervisors short course is designed to meet the requirements of Food Safety Victoria’s guidelines. Every food business must have a food safety supervisor and this course provides supervisors or potential supervisors in hospitality with the required certification for the role.

Food Safety Supervisor training will provide participants with an understanding of:

On successful completion of the above unit of competency, participants will be issued with a Statement of Attainment by Practical Training Pathways.


Entry Requirements/Prerequisite Units


Packaging Rules


Core Units


Elective Units


Duration

4 Hours classroom based training


Delivery Modes


Potential Job Roles


Entry Requirements


Pathways to Further Study


Food Safety Certfiicate (Level 1)


Course Description

The Food Safety Certificate Level 1 is a short course designed to meet the requirements of Food Safety Victoria’s guidelines. Any business that serves food must ensure that members of their staff hold certificates in food safety hygiene and this course provides participants involved in food preparation basic hygiene principles and the required certification for the role.

Responsible Service of Food training will provide participants with an understanding of:

On successful completion of the above unit of competency, participants will be issued with a Statement of Attainment by Practical Training Pathways.


Entry Requirements/Prerequisite Units

Not applicable


Packaging Rules


Core Units


Elective Units


Duration

3 Hour classroom based training


Delivery Modes


Potential Job Roles


Entry Requirements


Not applicable

Pathways to Further Study


RSA - Responsible Service of Alcohol


Course Description

​The Responsible Service of Alcohol short course is designed to meet the requirements of the Victorian Commission for Gambling and Liquor Regulation (VCGLR). Any business that sells alcohol must ensure that members of their staff hold certificates in the Responsible Service of Alcohol and this course provides participants the required certification for the role.

Responsible Service of Alcohol training will provide participants with an understanding of:

On successful completion of the above program, participants will be issued with the Victorian Commission for Gambling and Liquor Regulation Responsible Service of Alcohol Certificate


Entry Requirements/Prerequisite Units

Not applicable.


Packaging Rules


Core Units


Elective Units


Duration

4 Hours classroom based training


Delivery Modes


Potential Job Roles


​Bar Tender

Entry Requirements


Not applicable.

Pathways to Further Study