About Australian College of Training

BSB30120 Certificate III in Business is a qualification designed for people progressing beyond entry level qualifications in business and administration. They apply a broad range of competencies using some discretion, judgment and relevant theoretical knowledge. They may provide technical advice and support to a team.

SIT30622 Certificate III in Hospitality reflects the role of skilled operators who use a range of well-developed hospitality skills.

Certificate III in Hospitality is a qualification that provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, and provides options for specialisation and allows for multi-skilled employees working in accommodation services, food and beverage gaming. Possible job roles related to this qualification include barista, food and beverage attendant, front desk receptionist, front office assistant, function attendant, guest service agent, housekeeper, restaurant host, senior bar attendant and waiter.

BSB40120 Certificate IV in Business is targeted at more experienced individuals who may provide leadership and guidance to others.

These individuals may have supervisory performance accountabilities.

Individuals in these roles carry out a mix of specialist and moderately complex administrative or operational tasks that require self-development skills. They use well-developed skills and a broad knowledge base to apply solutions to a defined range of unpredictable problems and analyse information from a variety of sources. They may provide leadership and guidance to others with some limited responsibility for the output of others.

BSB40520 Certificate IV in Leadership and Management is a qualification that reflects the role of developing and emerging leaders and managers in a range of industry areas.

They may also have some responsibility for organising and monitoring the output of teams.

They apply solutions to a defined range of predictable and unpredictable problems, and analyse and evaluate information from a variety of sources.

SIR50116 Diploma of Retail Leadership is a qualification suitable for business owners, managers providing support to senior managers and managers providing leadership to retail teams.

Diploma of Retail Leadership is targeted to individuals who manage a retail business, multiple retail stores or departments, following a business strategy to deliver profitable results for the organisation. These individuals support senior management and provide leadership to retail teams. They plan and evaluate the work of self and others, operating with autonomy and responsibility for personal outputs. Potential job roles suitable for this qualification include store manager, cluster manager, merchandise manager, buyer, sales manager and area/regional manager. Entry into this qualification can be by direct entry with previous industry employment experience in a job role that has involved the application of skills and knowledge described in core units of competency from the SIR40316 Certificate IV in Retail Management or after achieving SIR40316 Certificate IV in Retail Management.

SIR20216 Certificate II in Retail Services is an entry level qualification for individuals to be competent in a range of retail knowledge and skills.

Certificate II in Retail Services covers a range of basic retail operational knowledge and practical skills, suitable for individuals in various store settings such as specialty stores, supermarkets, department stores and retail outlets. Potential job roles suitable for this qualification include frontline team member, point-of-sale operator, sales assistant and customer service assistant. Entry into this qualification can be by direct entry with little or no vocational experience.

SIR30216 Certificate III in Retail is a qualification suitable for individuals with some experience in retail operations.

Certificate III in Retail covers a range of retail operational knowledge and practical skills, suitable for individuals who have primary responsibility of engaging customers, maintaining daily store operations in various store settings such as specialty stores, supermarkets, department stores and retail outlets. Potential job roles suitable for this qualification include shop assistant, sales assistant, customer service representative, team leader, senior sales assistant and point-of-sale operator. Entry into this qualification can be by direct entry with previous vocational experience in retail. This qualification is a pathway to work in q diverse range of retail settings.

SIT20322 Certificate II in Hospitality reflects the role of skilled operators who use a defined and limited range of hospitality skills.

BSB50450 Diploma of Leadership and Management is suitable for individuals ho apply knowledge, practical skills and experience in leadership and management across a range of enterprise and industry contexts.

Diploma of Leadership and Management is targeted at individuals who display initiative and judgement in planning, organising, implementing and monitoring their own workload and the workload of others. They use communication skills to support individuals and teams to meet organisational or enterprise requirements. They plan, design, apply and evaluate solutions to unpredictable problems, and identify, analyse and synthesise information from a variety of sources.

SIR40316 Certificate IV in Retail Management is a qualification suitable for frontline managers or store managers working in the retail sector or involved with business to business sales.

Certificate IV in Retail Management is targeted at individuals who are managing a small retail outlet, a section or department within a larger retail store, a small business-to-business outlet or franchise. Potential job roles suitable for this qualification include department manager, store manager, merchandise manager, customer service manager, shift manager, small business retail owner or franchise owner. Entry into this qualification can be by direct entry with previous retail supervisory experience.

MSM30116 Certificate III in Process Manufacturing provides higher level skills for production workers in processing/manufacturing industries.

Certificate III in Process Manufacturing is targeted at advanced production workers who undertake vital production support roles directly related to producing products. Possible job roles suitable for those undertaking this qualification include production support workers and those who operate in multiple or specialised processes in process manufacturing.

SIT31021 Certificate III in Patisserie is a qualification that 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.

FBP30121 Certificate III in Food Processing is a higher level qualification suitable for individuals in multi-skilled roles that include team leader functions within the production environment, including basic supervision and HACCP.

FBP20221 Certificate II in Baking is an entry level for a bakers assistant working in a commercial bakery.

BSB51319 Diploma of Work Health and Safety is suitable for individuals coordinating and maintaining the work health and safety (WHS) program in an organisation.

BSB41419 Certificate IV in Work Health and Safety is suitable for individuals working in a work health and safety (WHS) role who provide a broad range of technical knowledge and skills, and have some limited responsibility for the output of others .

Certificate IV in Work Health and Safety is targeted at individuals working as supervisors, WHS personnel, and workers in other WHS-related roles who manage risks effectively, apply relevant WHS laws, and contribute to WHS within the workplace in known or changing contexts with established parameters.

AMP40415 Certificate IV in Meat Processing (Quality Assurance) is a qualification suitable for Quality Assurance personnel in meat processing enterprises.

Certificate IV in Meat Processing (Quality Assurance) is a qualification suitable for job roles such as Quality Assurance (QA) officer, QA supervisor, QA auditor and QA manager. Entry into this qualification can be through Recognition of Prior Learning (RPL) or after completion of a Certificate II or III Meat Processing qualification.

AMP40315 Certificate IV in Meat Processing (Leadership) is a qualification suitable for experienced meat industry personnel undertaking leadership roles in meat processing enterprises.

Certificate IV in Meat Processing (Leadership) is a qualification suitable for experienced meat workers who are carrying out supervisory roles.

AMP30815 Certificate III in Meat Processing (Retail Butcher) is the qualification of the retail butchering apprenticeship and is the retail butcher trade career pathway.

Certificate III in Meat Processing (Retail Butcher) is the trade qualification for butchers. Within this apprenticeship students will develop an understanding of the work practices in retail meat enterprises in relation to health, customer service, safety, hygiene, quality and productivity. Students will also learn how to prepare, package and merchandise a range of meat products including primal, specialist cuts and value added meats. Entry into this qualification can be by direct entry without prior meat industry skills or knowledge or after completion of a Certificate I or II in Meat Processing qualification.

AMP30316 Certificate III in Meat Processing (Meat Safety) is the entry level qualification for meat inspectors working in non-export meat processing establishments.

Certificate III in Meat Processing (Meat Safety) is a qualification most commonly undertaken by meat inspectors in domestic processing enterprises. People seeking registration as a meat inspector should check the current requirements with their appropriate state of territory food authority of the Australian Government, this will impact on the selection of electives. Entry into this qualification can be by direct entry without prior meat industry skills or knowledge or after completion of a Certificate I or II in Meat Processing qualification.

AMP20117 Certificate II in Meat Processing (Food Services) is an entry level qualification for individuals commencing work in the meat industry.

Certificate II in Meat Processing (Food Services) is a qualification suitable for those commencing work in the meat industry which requires speciallised services such as preparing specialty meat cuts, gourmet meat, bulk value-added products and providing meat preparation customer service. Job roles for this qualification may include meat wholesale worker, meat department customer service worker, butcher shop customer service worker and meat preparation worker. Entry into this qualification can be by direct entry without prior meat industry skills or knowledge.

FBP30521 Certificate III in Baking provides trade level skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment.

TLI30319 Certificate III in Supply Chain Operations is a general qualification for those engaged in supply chain operations and includes specialisations for logistics and warehousing operations.

Certificate III in Supply Chain Operations is for those engaged in supply chain operations and includes specialisations for logistics and warehousing operations.

BSB40420 Certificate IV in Human Resource Management is targeted at more experienced individuals who may provide leadership and guidance to others. The job roles that relate to this qualification may include Human Resources Officer, Human Resources Coordinator and Payroll Officer.

BSB20120 Certificate II in Workplace Skills reflects the role of individuals in a variety of entry-level Business Services job roles.This qualification also reflects the role of individuals who have not yet entered the workforce, and are developing the necessary skills in preparation for work.

These individuals carry out a range of basic procedural, clerical, administrative or operational tasks that require self-management and technology skills. They 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.

FBP20121 Certificate II in Food Processing is an entry level qualification designed for application in supervised environments where the work is predictable with some basic problem solving requirements. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety and environmental codes, regulations and legislation that apply to the workplace..

Certificate II in Food Processing is suitable for multi-skilled roles within the food processing and manufacturing industry.

FBP30421 Certificate III in Bread Baking provides trade baking skills and knowledge of a bread baker who bakes bread products working in a commercial baking environment.

Certificate III in Bread Baking is a qualification that covers the retail baking – bread specialisation within the food processing industry.

SIR30316 Certificate III in Business to Business Sales is a qualification suitable for individuals to be competent in business to business selling and the building of strong business-to-business relationships.

Certificate III in Business to Business Sales covers a range of operational knowledge and practical skills to operate effectively and manage sales within a territory, with customer relationship management and effective coordination of customer service. This qualification reflects the role of individuals who sell products to other businesses and build strong business to business relationships. These individuals possess a range of well-developed skills where discretion and judgement is required. They may provide support within a team. Potential job roles suitable for this qualification include business to business sales officers, sales representatives, customer service officers, customer sales executives and telephone salesperson. Entry into this qualification can be by direct entry with some retail operational business-to-business experience.

FBP30321 Certificate III in Cake and Pastry is a qualification that provides trade skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment.

Certificate III in Cake and Pastry is a qualification that covers the retail baking – cake and pastry specialisation within the food processing industry.

AMP30216 Certificate III in Meat Processing (Food Services) is a qualification for individuals working in specialised meat services such as preparing specialty meat cuts, gourmet meat and providing meat preparation customer service.

CPP30321 Certificate III in Cleaning Operations provides a pathway to further learning and work in various cleaning roles and settings.

Certificate III in Cleaning reflects the role of cleaners responsible for undertaking a range of routine and non-routine tasks according to work schedules, liaising with clients and in some cases members of the public, and operating in a range of general residential and commercial settings as well as specialist cleaning environments.

The cleaner may work alone, with or without supervision, and has responsibility for selecting, preparing and using appropriate cleaning methods for a range of cleaning situations while ensuring safe work practices.

Australian College of Training is a leading provider of accredited Food Safety, HACCP and Auditor training in Australia. This program is an online program requiring self-paced learning and project work to be completed. Projects require learners to collect evidence from their workplace.

This set of skills to equip individuals in hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food.

This program provides the necessary certification to comply with the government of Western Australia Department of Health, Food Safety Supervisor Training Course requirements.

AMP30116 Certificate III in Meat Processing (Boning Room) is a skilled qualification for individuals working in boning rooms or in the meat wholesale industry.

Certificate III in Meat Processing (Boning Room) is a qualification suitable for workers in boning rooms or in meat wholesale enterprises which prepare meat cuts from whole carcases and includes job roles such as boner, slicer or bandsaw operator. Entry into this qualification can be by direct entry without prior meat industry skills or knowledge or after completion of a Certificate I or II in Meat Processing qualification.

AMP30616 Certificate III in Meat Processing (General) is a qualification suitable for employees working in a range of roles in the meat processing industry.

Certificate III in Meat Processing (General) is a qualification suitable for those in job roles such as QA officer, meat processing laboratory assistant, supervisor and leading hand and on-floor trainer. Entry into this qualification can be by direct entry without prior meat industry skills or knowledge or after completion of a Certificate I or II in Meat Processing qualification.

AMP30716 Certificate III in Meat Processing (Quality Assurance) is a qualification suitable for Quality Assurance personnel in meat processing enterprises.

Certificate III in Meat Processing (Quality Assurance) is a qualification suitable for Quality Assurance Officers in a meat processing enterprise. Typically people undertaking this qualification will be responsible for the day-to-day monitoring, testing and application of a QA program.

AMP30516 Certificate III in Meat Processing (Slaughtering) is the specific qualification for individuals involved in the slaughtering and dressing of animals in an abattoir.

Certificate III in Meat Processing (Slaughtering) is a qualification suitable for those with a job role in slaughtering and dressing within an abattoir. Entry into this qualification can be by direct entry without prior meat industry skills or knowledge or after completion of a Certificate I or II in Meat Processing qualification.

AMP30916 Certificate III in Meat Processing (Smallgoods – General) is a qualification specifically designed for employees working in a large smallgoods factory.

Certificate III in Meat Processing (Smallgoods-General) is a qualification suitable for those working in smallgoods factories with specialised lines of production (e.g. ham and bacon) and use complex machinery and may not encompass the range of smallgoods production techniques found in traditional smallgoods enterprises. Entry into this qualification can be by direct entry without prior meat industry skills or knowledge.

AMP31016 Certificate III in Meat Processing (Smallgoods – Manufacture) is a qualification for employees working in a small to medium sized traditional style smallgoods factory, producing a range of smallgoods products.

Certificate III in Meat Processing (Smallgoods – Manufacture) is a qualification suitable for those working in small to medium sized smallgoods factories. Job roles for this qualification may include smallgoods producer and smallgoods maker. Entry into this qualification can be by direct entry without prior meat industry skills or knowledge or after completion of a Certificate I or II in Meat Processing (Smallgoods) qualification.

AMP40516 Certificate IV in Meat Processing (Meat Safety) is the entry level qualification for meat inspectors working in export establishments.

Certificate IV in Meat Processing (Meat Safety) is a qualification undertaken by meat inspectors in meat processing establishments, usually at export processing plants. Entry into this qualification can be by direct entry without meat industry experience or after completion of a Certificate III in Meat Processing (Meat Safety) qualification. This qualification differs from the Certificate III in Meat Processing (Meat Safety) in that it addresses the skills and knowledge necessary to oversee the implementation of approved Arrangements and workplace health and safety programs. People seeking registration as a meat inspector should check the current requirements with their appropriate state of territory food authority of the Australian Government, this will impact on the selection of electives.

AMP20316 Certificate II in Meat Processing (Abattoirs) is the entry level qualification for individuals commencing work in an abattoir.

Certificate II in Meat Processing (Abattoir) is a qualification suitable for those commencing work in an abattoir in the meat industry. To complete the qualification you are required to complete six (6) core and (3) elective units. Job roles for this qualification may include stockyard labourer, slaughter floor labourer, carcase trimmer, packer, meat process cleaner, offal and tripe room labourer. Entry into this qualification can be by direct entry without prior meat processing skills or knowledge.

MST20216 Certificate II in TCF Production Operations is an entry level qualification for individuals working in the production of textiles, clothing and footwear.

Certificate II in TCF Production Operations is production workers who operate equipment and undertake complex operational tasks directly related to the manufacture of textile, clothing and footwear (TCF) products.

It provides the skills and knowledge required to work under supervision within a production environment. The worker should demonstrate initiative, judgement and discretion in their own work and would apply a breadth and depth of knowledge to a defined range of situations and then would be expected to apply this knowledge to solve a defined range of problems by applying known solutions to a limited range of predictable problems.

MSM20116 Certificate II in Process Manufacturing is an entry level qualification for individuals working in a processing and/or manufacturing environment.

Certificate II in Process Manufacturing is targeted at competent production workers who undertake vital production support roles directly related to producing products. It will require the monitoring and use of equipment operation to achieve production targets. This course provides training suitable for workers with a skill for applying knowledge to solve a range of problems in production.