Possible Job Titles include:

Banquet or Function Manager,  Bar Manager, Café Manager, Chef de Partie, Chef Patissier, Club Manager, Executive Housekeeper, Front Office manager, Gaming Manager, Kitchen Manager, Motel Manager, Restaurant Manager, Sous Chef, Unit Manager Catering Operations

To gain entry into this course, participants should have successfully completed year 12 or equivalent level of studies.

• Age Requirement:
  Students must be of 18 years of age to apply.
• English Language Entry Requirements:
  An IELTS score of 5.5 or equivalent is required for entry into this program. However if a student has an IELTS score of 5.0, the student will be required to complete an English Language course to achieve the required standard prior to commencement of the course..
• Pre-Training Review
  Every learner must go through a Pre-Training Review (PTR) Process. The PTR process includes a PTR form, mandatory LLN Test and a computer self-assessment test which is reviewed by the Student Support Services team (Student Support Officer, LLN Support Officer, Trainer and Assessor & the Training Manager). The Pre-Training Review process ensures that educational and support needs of every learner are determined and that the learner is placed into a suitable course based on their career goals, interests, skills and knowledge assessed. The completed form must be submitted to Student Support Services at Level 6, 501 Latrobe Street, Melbourne, VIC 3000.

The tuition fee for the complete course is AUD 22,00.00.

At the time of enrolment the student has to pay AUD 23,800.00 [Tuition Fees (AUD 22000.00) + Enrollment Fees (AUD 200) + Material Fees (AUD 1600)].

• The assessment process will include oral, written and practical presentations, and real life simulations.

  Aims of Faculty of Business

• Enhance student learning through a wide variety of methods.
• Develop competencies for the pursuit of further academic work and success in the world of business.
• Foster an understanding of global situations and influences and an appreciation of the values and perspectives of other cultures and societies.

Unit Code	Unit Title	Core/Elective
BSBFIN601	Manage organisational finances	Core
BSBOPS601	Develop and implement business plans	Core
SITXCCS016	Develop and manage quality customer service practices	Core
SITXFIN009	Manage finances within a budget	Core
SITXFIN010	Prepare and monitor budgets	Core
SITXFIN011	Manage physical assets	Core
SITXGLC002	Identify and manage legal risks and comply with law	Core
SITXHRM009	Lead and manage people	Core
SITXHRM010	Recruit, select and induct staff	Core
SITXHRM012	Monitor staff performance	Core
SITXMGT004	Monitor work operations	Core
SITXMGT005	Establish and conduct business relationships	Core
SITXMPR014	Develop and implement marketing strategies	Core
SITXWHS008	Establish and maintain a work health and safety system	Core
SITXFSA005	Use hygienic practices for food safety	Electives
SITXHRM007	Coach others in Job Skills	Electives
SITHCCC023	Use food preparation equipment	Electives
SITXWHS005	Participate in safe work Practices	Electives
SITHCCC026	Package prepared foodstuffs	Electives
SITHCCC027	Prepare dishes using basic methods of cookery	Electives
SITHCCC028	Prepare appetisers and salads	Electives
SITHCCC029	Prepare stocks, sauces and soups	Electives
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes	Electives
SITHCCC031	Prepare vegetarian and vegan dishes	Electives
SITHCCC035	Prepare poultry dishes	Electives
SITHCCC036	Prepare meat dishes	Electives
SITHCCC037	Prepare seafood dishes	Electives
SITXCOM007	Show Social and Cultural Sensitivity	Electives
SITXCCS014	Provide Service to Customers	Electives
SITHCCC042	Prepare food to meet special dietary requirements	Electives
SITHCCC043	Work effectively as a cook	Electives
SITXFSA006	Participate in safe food handling practices	Electives
SITXINV006	Receive, store and maintain stock	Electives

Students may be granted RPL (Recognition of Prior Learning) or Credit Transfer if they are able to demonstrate that they have achieved the level of skills and knowledge equivalent to the unit they seek credit for through work experience, through life experiences or similar study at another institution. Students can apply for credit transfer or RPL at the time of enrolment.

Applicants applying for RPL/CT should submit the RPL/CT application along with their original supporting documents to Student Administration.

Where RPL is being applied, the student must submit all relevant evidence of work experience and where learning has occurred.

A Credit Transfer application must be accompanied by Nationally Recognized Certificates with detailed Statement of Attainments indicating the units successfully completed including unit codes and titles and dates of completion.

Credit Transfer may also include credit transfer based on formal learning that is outside the AQF.

If a student is not able to meet the minimum entry requirements but considers they have the skills and experience to succeed in the course, they may apply to ANGAD Australian Institute of Technology for special consideration for entry.