Courses at AVM Skills Institute
AVM Skills Institute
HOSPITALITY COURSES
SIT40521 | CERTIFICATE IV IN KITCHEN MANAGEMENT
SIT40521
CERTIFICATE IV IN KITCHEN MANAGEMENT
Endorsed by
Step into a leadership role in commercial kitchens with our Certificate IV in Kitchen Management. This course is ideal for aspiring chefs looking to enhance their supervisory and technical skills in a dynamic kitchen environment.
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.admin_studyinAUS-spacific
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.
Duration in weeks:
78 weeks 6 terms (60 study weeks + 18 weeks term break)
Intake Dates : Multiple intakes available in a year.
English Proficiency
Student must have an IELTS score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English-speaking country; or
- Successful completion of an English Placement Test.
Other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.
Age Requirements
Student must be at least 18 years of age and have completed 12 or equivalent
Career Prospects
Graduates can pursue roles as Chefs, Chef de Partie, or Kitchen Supervisors in restaurants, hotels, cafes, and catering companies. This course also provides a strong foundation for progressing into hospitality management studies.
Course Credit
Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.
Core
| Unit Code | Unit Name |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP010 | Plan and cost recipes |
| SITXINV006* | Receive, store and maintain stock |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITXFIN009 | Manage finances within a budget |
| SITHKOP015* | Design and cost menus |
| SITHKOP013 | Plan cooking operations |
| SITXCOM010 | Manage conflict |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITXHRM009 | Lead and manage people |
| SITHKOP012* | Develop recipes for special dietary requirements |
| SITHPAT016* | Produce desserts |
| SITXMGT004 | Monitor work operations |
| SITXHRM008 | Roster staff |
| SITXFSA008* | Develop and implement a food safety program |
Elective
| Unit Code | Unit Name |
|---|---|
| SITHCCC025* | Prepare and present sandwiches |
| SITXINV007 | Purchase goods |
| HLTAID011 | Provide First Aid |
| SITHCCC040* | Prepare and serve cheese |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC032 | Produce cook-chill and cook-freeze foods |
SIT50422 | DIPLOMA OF HOSPITALITY MANAGEMENT
SIT50422
DIPLOMA OF HOSPITALITY MANAGEMENT
Endorsed by
Build a rewarding career in the fast-paced hospitality industry. This diploma is designed for those ready to take on supervisory and management positions in hospitality settings.
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.
Duration in weeks:
104 weeks 8 terms (80 study weeks + 24 weeks term break)
CRICOS Course Code : 117592K
Intake Dates : Multiple intakes available in a year.
English Proficiency
Student must have an IELTS score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English-speaking country; or
- Successful completion of an English Placement Test.
Other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.
Age Requirements
Student must be at least 18 years of age and have completed 12 or equivalent
Career Prospects
Career outcomes include Restaurant Manager, Duty Manager, Front Office Manager, or Function Manager. The diploma also offers a pathway to the Advanced Diploma of Hospitality Management and higher studies.
Course Credit
Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.
Core
| Unit Code | Unit Name |
|---|---|
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXFIN009 | Manage finances within a budget |
| SITXCOM010 | Manage conflict |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXHRM008 | Roster staff |
| SITXCCS015 | Enhance customer service experiences |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXFIN010 | Prepare and monitor budgets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXMGT005 | Establish and conduct business relationships |
Elective
| Unit Code | Unit Name |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| HLTAID011 | Provide First Aid |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC025* | Prepare and present sandwiches |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC043* | Work effectively as a cook |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC040* | Prepare and serve cheese |
| SITHCCC026* | Package prepared foodstuffs |
SIT60322 | ADVANCED DIPLOMA OF HOSPITALITY MANAGEMENT
SIT50422
DIPLOMA OF HOSPITALITY MANAGEMENT
Advance to senior leadership roles in hospitality with this strategic qualification. Perfect for experienced professionals aiming to lead entire operations or manage their own venues.
Course Overview
This qualification reflects the role of highly skilled senior managers who use a broad range of hospitality skills combined with specialised managerial skills and substantial knowledge of industry to coordinate hospitality operations. They operate with significant autonomy and are responsible for making strategic business management decisions.
This qualification provides a pathway to work in any hospitality industry sector and for a diversity of employers including restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. This qualification allows for multi-skilling and for acquiring targeted skills in accommodation services, cookery, food and beverage and gaming.
Duration in weeks:
104 weeks 8 terms (80 study weeks + 24 weeks term break)
CRICOS Course Code : 117593J
Intake Dates : Multiple intakes available in a year.
English Proficiency
Student must have an IELTS score of 6.0 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
- Educated for 5 years in an English-speaking country; or
- Successful completion of an English Placement Test.
Other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.
Age Requirements
Student must be at least 18 years of age and have completed 12 or equivalent
Career Prospects
Graduates can pursue senior roles such as Hotel Manager, Operations Manager, or Hospitality Executive. It also prepares students for higher education or running their own hospitality business.
Course Credit
Students may apply for recognition of existing qualifications or skills, knowledge, and experience (credit transfer or recognition of prior learning). The granting of course credit may affect course fees as well as the duration of the course.
Core
| Unit Code | Unit Name |
|---|---|
| BSBFIN601 | Manage organisational finances |
| BSBOPS601 | Develop and implement business plans |
| SITXCCS016 | Develop and manage quality customer service practices |
| SITXFIN009 | Manage finances within a budget |
| SITXFIN010 | Prepare and monitor budgets |
| SITXFIN011 | Manage physical assets |
| SITXGLC002 | Identify and manage legal risks and comply with law |
| SITXHRM009 | Lead and manage people |
| SITXHRM010 | Recruit, select and induct staff |
| SITXHRM012 | Monitor staff performance |
| SITXMGT004 | Monitor work operations |
| SITXMGT005 | Establish and conduct business relationships |
| SITXMPR014 | Develop and implement marketing strategies |
| SITXWHS008 | Establish and maintain a work health and safety system |
Elective
| Unit Code | Unit Name |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITHKOP013 | Plan cooking operations |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC040* | Prepare and serve cheese |
| BSBTWK503 | Manage meetings |
| BSBCMM411 | Make presentations |
| SITXCOM010 | Manage conflict |
| BSBTEC301 | Design and produce business documents |
| BSBTEC302 | Design and produce spreadsheets |
| BSBTEC303 | Create electronic presentations |
| SITXHRM008 | Roster staff |
| BSBSUS511 | Develop workplace policies and procedures for sustainability |
| BSBOPS504 | Manage business risk |
| SITXWHS006 | Identify hazards, assess and control safety risks |
AVM Skills Institute
AUTOMOTIVE COURSES
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AUR30620
Certificate III in Light Vehicle Mechanical Technology
Become a qualified mechanic with this foundational automotive trade qualification. Ideal for entry-level learners or apprentices wanting to service and repair light vehicles.
Course Overview
Gain hands-on skills in inspecting, diagnosing, and repairing mechanical systems including brakes, engines, steering, suspension, and electronics. Learn through workshop-based training combined with theoretical instruction.
Career Prospects
Job roles include Light Vehicle Mechanic, Automotive Service Technician, or Workshop Assistant. This course also offers a pathway into Certificate IV and Diploma-level qualifications in automotive.
AUR40216
Certificate IV in Automotive Mechanical Diagnosis
Advance your automotive career with specialised diagnostic skills. Designed for qualified mechanics ready to move into more technical roles.
Course Overview
Learn advanced techniques to analyse and repair faults in vehicle systems using cutting-edge diagnostic tools. The course emphasises precision, critical thinking, and problem-solving.
Career Prospects
Work as a Diagnostic Technician, Workshop Supervisor, or Technical Advisor. Graduates are also well-positioned to manage a workshop or pursue the Diploma of Automotive Technology.
AUR50216
Diploma of Automotive Technology
Step into a senior technical or managerial role in the automotive industry. This diploma is tailored for professionals with substantial experience in vehicle diagnostics and repair.
Course Overview
Develop expertise in complex diagnostic procedures, performance optimisation, and workshop management. Learn to lead technical teams and implement operational improvements.
Career Prospects
Opportunities include Workshop Manager, Technical Consultant, or Automotive Business Owner. The diploma supports career growth in both local and international automotive sectors.
