About Australian Professional Skills Institute

Certificate III is a practical course that learners will apply the skills and knowledge they gain into their everyday working operations. The course gives learners the confidence to utilise their acquired skills across many different industries and roles and as a stepping stone towards career progression from demonstrating the skills obtained.

The Certificate III in Business course has been developed to include customer service skills, workplace communication skills, record keeping, word processing, computing, creating spreadsheets, basic bookkeeping concepts, customer relationships, environmental sustainability and WHS.

WA has a large and vibrant hospitality industry, from bars and cafes through to world class restaurants and venues, hotels and resorts. Hospitality offers a range of both entry level jobs and career progression opportunities. If you’re keen to get back into the hospitality service industry or just get started, this skill set is for you.

You will learn responsible service of alcohol (RSA), barista skills using commercial machines, how to communicate effectively and provide quality service to customers including establishing rapport, determining and addressing their needs, and responding and managing complaints. You’ll also learn how to process cash and other payments using business technology and reconcile takings at the end of the service period or day. The skill set also includes infection control and prevention procedures and food safety.

This industry-relevant course provides and supports learners who are seeking to gain, refresh or add to their current skills and knowledge within their working role. This course shows students how to gain skills for a career into a supervisory, team leader or middle-management responsibility in the business world.

The Certificate IV in Business provides leaners with the knowledge of how to develop teams and individuals, customer services strategies, developing work priorities, promoting a product or service in a business environment and communication skills. This course has been designed against national criteria and offers leaners the opportunity to develop and expand their skills in a potential business manager role.

This industry relevant qualification is designed for emerging leaders and managers in a range of enterprise and industry contexts. If you are wanting to move up the supervisory/management ladder from your current role, you need to be backing up your experience with formal qualifications.

Having a qualification allows you to be effective in your job as well as stand out from the crowd when looking for a promotion. Employers are looking for you to have both qualifications and experience. You can never have too many qualifications!

This course can help you take advantage of this opportunity and gain the latest skills and qualifications that will help you to stand out for promotion opportunities and be more successful in your work and home life.

The Diploma of Business course has been designed to assist leaners to have an understanding of general business practices and techniques in Australia including managing projects and meetings and developing business plans. This course can boost learners business knowledge and skills to increase their business employment opportunities.

This course is designed to equip leaners with up-to-date industry trends, data and relevant information in Australian business environment. The course enables learners to gain knowledge and skills in managing important business functions such as marketing, finance and human resources, professional development, communication skills and emotional intelligence through practical projects, presentations, case studies and written assignments. This interactive course provides learners with the confidence to engage in discussions, provide their innovative ideas, suggestions and recommendations in a safe and supportive environment.

This Diploma of Hospitality Management qualification is suitable for students who have completed Certificate III and IV in Commercial Cookery and want to advance their knowledge and skills in hospitality operations. Students will learn to operate independently, have responsibility for others and make a range of operational business decisions.

The hospitality, events and tourism industry offers exciting global opportunities for successful graduates of this qualification.

The Diploma of Hospitality Management has a strong focus on management skills such as planning and execution with a service-oriented approach as which applies to hotels and resorts world wide.

The Diploma integrates a range of nationally registered vocational units (training package). Students are also able to enjoy the practical classes in our many commercial kitchen training facilities, as well as in our partner hotels such as Rendezvous Hotels and Travelodge.

Through face to face training and industry placements, students become familiar with the practicalities of the hospitality industry from food and beverage services, event management to the strategic management of hotels, resorts and restaurants. Students will learn a range of hospitality skills, how to plan and control a range of hospitality products, control and order stock, promote product and services to customers, maintain the standards of hospitality premises and outlets, maintain business compliance within legislative requirements, develop and manage financial budgets and develop operational plans.

The Advanced Diploma of Business provides learners with the skills they need to take the next career step into a senior role in business. This advanced course will provide learners with additional support and or a place where learners will gain up-to-date industry information. Having the confidence to apply knowledge from the learnt skills and applying those into their workplace will benefit learner’s personal growth and the organisation’s strategies.

The Advanced Diploma of Business course has been developed to include important topics such as writing a marketing plan, manage finances, creating an advertising campaign, managing change, international marketing and digital technologies.

The delivery of content from highly educated and experienced trainers and assessors makes this an interesting and applicable course that learners will feel empowered to perform the necessary skills within their role as Supervisor, Team Leader or Middle Management within Business/Administration environments.

This course is also available through online learning. International students on student visas must attend this course through face-to-face training.

If you are looking to strengthen your leadership skills and abilities, the Advanced Diploma of Leadership and Management will support you to further advance your current skills and or provide a greater understanding of current industry trends and demands.

This Leadership and Management qualification arms you with tools to confidently apply these into a leadership role. Lead your team and create an innovative environment, empowering and encouraging teams within the workplace to contribute and participate in personal and professional growth for a positive outcome all-round.

Topics assist in having a focused understanding of planning and initiating enterprise ideas and critical thinking methods, delivered by highly educated and informed industry trainers and assessors willing and waiting to share their skills and knowledge.

This qualification reflects the role of community services workers involved in the delivery, management and coordination of person-centred services to individuals, groups, and communities.

At this level, workers have specialised skills in community services and work autonomously within their scope of practice under broad directions from senior management.

Workers support people to make change in their lives to improve personal and social wellbeing and may also have responsibility for the supervision of other workers and volunteers. They may also undertake case management and program coordination.

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

The Certificate II in Hospitality provides basic skills and knowledge for students to work as operational staff in hospitality establishments. Students 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.

This qualification provides pathways to work in various hospitality settings such as restaurants, hotels, motels, catering operations, cafes and coffee shops.

Qualifying as a chef in Australia is now more flexible than ever. This one- year full time course provides students with broad cross section of theoretical knowledge and practical skills training in fully equipped commercial kitchens, ensuring graduating students are job ready for their career as a commercial chef.

Both International and Australian domestic students can enrol in this qualification. If you are an Australian permanent resident, you will be entitled to some government subsidy for part of the cost of this course under the Priority Industry Training Funding offered by the Department of Training and Workplace Development in Western Australia.

With this qualification, students will be able to work in a variety of venues where food is prepared and served. The course includes eight subjects designed to reflect the modern kitchen skill sets required of all chefs.

Course subjects include planning, organising, preparing and presenting food such as appetisers, stocks, meats, seafood and poultry, desserts and pastries, following health and safety procedures, maintaining kitchen premises, developing hospitality industry knowledge, developing cost effective menus and preparing food according to dietary and cultural needs.

If you are looking to develop your management skills, the Diploma of Leadership and Management will support you in achieving this outcome. This interesting course provides a variety of topics across a wide range of business operations that support a person in leading and managing teams to provide a productive and positive cultural workforce.

Be part of the growth of your team and organisation and attend this high-quality qualification that is presented to you by highly qualified trainers and assessors who have a wealth of knowledge and skills to share.

During the course, you can participate and share knowledge and skills with others, while gaining the same from a positive learning environment.

The Certificate IV in Hospitality qualification allows students to use and learn a broad range of hospitality skills combined with sound knowledge of the hospitality industry. Learn to work independently and within a team and study areas such as customer service, conflict resolution, leading and managing people, preparing barista coffee and serving food and beverages.

Certificate III in Patisserie is designed to equip students with a broad spectrum of theoretical knowledge and practical patissier preparation and presentation techniques to become a pastry chef. Upon completion of this course, students should be able to use a wide range of well-developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products.

Students will have the opportunity to practise patisserie skills in the pastry kitchen of a fully operational commercial kitchen. Our qualified Patisserie trainers will teach students to master a wide range of fine patisserie skills through hands-on practical work.

The course includes an industry work placement which provides students with the necessary on-the-job experience in a pastry kitchen or within a patisserie business or with a bakery.

The Advanced Diploma of Hospitality Management qualification provides the skills and knowledge for a student to be competent as a senior manager in any hospitality functional area (except kitchen). This individual would analyse, design and execute judgements using wide-ranging technical, creative, conceptual or managerial competencies. Their knowledge base may be specialised or broad and they are often accountable for group outcomes. Work would be undertaken in various hospitality settings, such as restaurants, hotels, catering operations, motels, clubs, pubs, cafes and coffee shops.

This Advanced Diploma of Hospitality Management (Commercial Cookery Stream) qualification is suitable for students who have completed Diploma of Hospitality Management (commercial cookery specialisation) and have gained substantial work experience in hospitality operations. Students will learn to operate at a senior level and apply industry knowledge and wide-ranging, specialised managerial skills. Students will learn to operate independently, take responsibility for others and make a range of strategic business decisions.

This qualification reflects the role of individuals in the community, home or residential care setting who work under supervision and delegation as a part of a multi-disciplinary team, following an individualised plan to provide person-centred support to people who may require support due to ageing, disability or some other reason.

These individuals take responsibility for their own outputs within the scope of their job role and delegation. Workers have a range of factual, technical and procedural knowledge, as well as some theoretical knowledge of the concepts and practices required to provide person-centred support.

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

To achieve this qualification, the candidate must have completed at least 120 hours of work as detailed in the Assessment Requirements of the units of competency.

This specialised course is designed to provide students with a broad range of pastry skills and knowledge. Students will develop a range of preparation and presentation skills synonymous with the fine tuned skills required of a fully qualified patissier or pastry chef.

The Certificate IV in Patisserie is an advanced skills course, providing students with kitchen supervision skills and advanced cookery skills. Subjects taught at this level include staff supervision skills, stock control processes, financial management and advanced catering control. Students are required to undertake face to face theory and practical training in kitchen operations.

Students are required to undertake workplace training in various commercial kitchen settings, such as in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Provide responsible service of alcohol ( or commonly known as RSA) is a unit of competency within the SIT training package and can be completed on its own. A Nationally Recognised Statement of Attainment (SoA) will be issued to the candidates upon satisfactory completion of all assessments.

RSA Certification requirements differ across states and territories. This course covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences.

The RSA course content covers the legal requirements for a person to work in a bar or restaurant serving alcohol. It focuses on the areas of identifying intoxicated customers, customer service with attention to refusal of service to patrons, compliance with legal issues and assisting customers to drink sensibly. This course is designed for staff members who are currently working in the industry or intend to work in the hospitality industry. It is a requirement in Western Australia that all staff working in venues that sell alcoholic beverages undertake this Responsible service of alcohol course.

This comprehensive course is designed to provide students with the wide range of skills and knowledge required not only to become competent as a qualified chef or cook but also to gain a range of supervisory or leadership skills that will enhance graduate employability and future opportunities as a chef. Students are required to complete the Certificate III in Commercial Cookery units in their first year. Throughout the first year, students develop extensive practical food preparation cooking and presentation skills. In second year, student will develop kitchen management and leadership skills.

This certificate is designed to prepare students for a career as a Senior Chef or Chef de Cuisine and offers advanced skills in the areas of kitchen supervision, advanced food preparation and cookery. This includes staff supervision skills, stock control process, financial management and advanced catering skills. These skills are developed through a range of face to face theory delivery, practical training sessions in commercial hotel kitchens and industry work placement programs.