Perth College of Business & Technology

Our Courses

Discover Your Potential

  1. 1. BSB40407 Certificate IV in Small Business Management
  2. 2. BSB40212 Certificate IV in Business
  3. 3. BSB50207 Diploma of Business
  4. 4. BSB60407 Advanced Diploma of Management
  5. 5. BSB60507 Advanced Diploma of Marketing

Commercial Cookery & Hospitality Courses:

  1. 6. SIT30813 Certificate III in Commercial Cookery
  2. 7. SIT40413 Certificate IV in Commercial Cookery
  3. 8. SIT50313 Diploma of Hospitality
  4. 9. fast and cheap services from Prof 4 Garage

BSB40407 Certificate IV in Small Business Management

Course Code: BSB40407 CRICOS Code: 069234A
Duration: 6 Months full time 2 Terms consisting of 10 Weeks each
Twenty hours per week
Note: (The hours per day and days per week may vary. 20 hours a week is compulsory for visa requirements)

Course Units

  1. 1. BSBSMB405B:Monitor and manage small business operations
  2. 2. BSBSMB407A:Manage a small team
  3. 3. BSBSMB409A:Build and maintain relationships with small business stakeholders
  4. 4. BSBMKG413A:Promote products and services
  5. 5. BSBMKG414B:Undertake marketing activities
  6. 6. BSBSMB401A:Establish legal and risk management requirements of small business
  7. 7. BSBSMB402A:Plan small business finances
  8. 8. BSBSMB403A:Market the small business
  9. 9. BSBSMB404A:Undertake small business planning
  10. 10. BSBCUS401B:Coordinate implementation of customer service strategies

BSB40212 Certificate IV in Business

Course Code: BSB40212 CRICOS Code: 082132J
Duration: 6 Months full time 2 Terms consisting of 10 Weeks each
Twenty hours per week
Note: (The hours per day and days per week may vary. 20 hours a week is compulsory for visa requirements)

Course Units

  1. 1. BSBWHS401A:Implement and monitor WHS policies, procedures and programs to meet legislative requirement
  2. 2. BSBCUS401B:Coordinate implementation of customer service strategies
  3. 3. BSBFIA402A:Report on financial activity
  4. 4. BSBADM409A:Coordinate business resources
  5. 5. BSBINN301A:Promote innovation in a team environment
  6. 6. BSBLED401A:Develop teams and individuals
  7. 7. BSBMKG413A:Promote products and services
  8. 8. BSBMKG414B:Undertake marketing activities
  9. 9. BSBPMG522A:Undertake project work
  10. 10. BSBRSK401A:Identify risk and apply risk management processes

BSB50207 Diploma of Business

Course Code: BSB50207 CRICOS Code: 069236K
Duration: 6 Months full time 2 Terms consisting of 10 Weeks each
Twenty hours per week
Note: (The hours per day and days per week may vary. 20 hours a week is compulsory for visa requirements)

Course Units

  1. 1. BSBADM502B:Manage meetings
  2. 2. BSBADM503B:Plan and manage conferences
  3. 3. BSBADM504B:Plan and review administrative systems
  4. 4. BSBHRM506A:Manage recruitment, selection and induction processes
  5. 5. BSBHRM507A:Manage separation or termination
  6. 6. BSBPMG522A:Undertake project work
  7. 7. BSBRSK501B:Manage risk
  8. 8. BSBWOR501B:Manage personal work priorities and professional development

BSB60407 Advanced Diploma of Management

Course Code: BSB60407 CRICOS Code: 078436E
Duration: 12 Months full time 4 Terms consisting of 10 Weeks each
Twenty hours per week
Note: (The hours per day and days per week may vary. 20 hours a week is compulsory for visa requirements)

Course Units

  1. 1. BSBMGT605B:Provide leadership across the organisation
  2. 2. BSBMGT616A:Develop and implement strategic plans
  3. 3. BSBMGT617A:Develop and implement a business plan
  4. 4. BSBINN601B:Manage organisational change
  5. 5. BSBMGT608C:Manage innovation and continuous improvement
  6. 6. BSBMKG603B:Manage the marketing process
  7. 7. BSBMKG609A:Develop a marketing plan
  8. 8. BSBRSK501B:Manage risk

BSB60507 Advanced Diploma of Marketing

Course Code: BSB60507 CRICOS Code: 083277F
Duration: 12 Months full time 4 Terms consisting of 10 Weeks each
Twenty hours per week
Note: (The hours per day and days per week may vary. 20 hours a week is compulsory for visa requirements)

Course Units

  1. 1. BSBMKG520A:Manage compliance within the marketing legislative framework
  2. 2. BSBMKG608A:Develop organisational marketing objectives
  3. 3. BSBMKG607B:Manage marketing research
  4. 4. BSBINM601A:Manage knowledge and information
  5. 5. BSBMKG605B:Evaluate international marketing opportunities
  6. 6. BSBMKG603B:Manage the marketing process
  7. 7. BSBMKG609A:Develop a marketing plan
  8. 8. BSBMKG611A:Manage measurement of marketing effectiveness

SIT30813 Certificate III in Commercial Cookery

Course Code: SIT30813 CRICOS Code: 082538J
Duration: 12 Months full time 4 Terms consisting of 10 Weeks each
Twenty hours per week
Note: (The hours per day and days per week may vary. 20 hours a week is compulsory for visa requirements)

Course Units

  1. 1. BSBSUS201A:Participate in environmentally sustainable work practices
  2. 2. BSBWOR203B:Work effectively with others
  3. 3. HLTAID003:Provide first aid*
  4. 4. SITHCCC101:Use food preparation equipment
  5. 5. SITHCCC201:Produce dishes using basic methods of cookery
  6. 6. SITHCCC202:Produce appetisers and salads
  7. 7. SITHCCC203:Produce stocks, sauces and soups
  8. 8. SITHCCC204:Produce vegetable, fruit, egg and farinaceous dishes
  9. 9. SITHCCC301:Produce poultry dishes
  10. 10. SITHCCC302:Produce seafood dishes
  11. 11. SITHCCC303:Produce meat dishes
  12. 12. SITHCCC307:Prepare food to meet special dietary requirements
  13. 13. SITHCCC308:Produce cakes, pastries and breads
  14. 14. SITHCCC309:Work effectively as a cook
  15. 15. SITHKOP101:Clean kitchen premises and equipment
  16. 16. SITHKOP302:Plan and cost basic menus
  17. 17. SITHPAT306:Produce desserts
  18. 18. SITXCCS303:Provide service to customers 19. SITXFSA101:Use hygienic practices for food safety
  19. 20. SITXFSA201:Participate in safe food handling practices
  20. 21. SITXHRM301:Coach others in job skills
  21. 22. SITXINV201:Receive and store stock
  22. 23. SITXINV202:Maintain the quality of perishable items
  23. 24. SITXINV301:Purchase goods
  24. 25. SITXWHS101:Participate in safe work practices
*Note: HLTAID003 Provide first aid unit is conducted by Time Critical (RTO 51503)

SIT40413 Certificate IV in Commercial Cookery*

Course Code: SIT40413 CRICOS Code: 082133G
Duration: 6 Months full time 2 Terms consisting of 10 Weeks each
Twenty hours per week
Note: (The hours per day and days per week may vary. 20 hours a week is compulsory for visa requirements)

Course Units

  1. 1. BSBCMM401A:Make a presentation
  2. 2. BSBDIV501A:Manage diversity in the workplace
  3. 3. BSBSUS301A:Implement and monitor environmentally sustainable work practices
  4. 4. SITHKOP402:Develop menus for special dietary requirements
  5. 5. SITHKOP403:Coordinate cooking operations
  6. 6. SITXCOM401:Manage conflict
  7. 7. SITXFIN401:Interpret financial information
  8. 8. SITXFIN402:Manage finances within a budget
  9. 9. SITXHRM401:Roster staff
  10. 10. SITXHRM402:Lead and manage people
  11. 11. SITXMGT401:Monitor work operations
  12. 12. SITXWHS401:Implement and monitor work health and safety practices
*(To start this course, student must complete Cert III in Commercial Cookery)

SIT50313 Diploma of Hospitality*

Course Code: SIT50313 CRICOS Code: 082134G
Duration: 6 Months full time 2 Terms consisting of 10 Weeks each
Twenty hours per week
Note: (The hours per day and days per week may vary. 20 hours a week is compulsory for visa requirements)

Course Units

  1. 1. BSBMGT515A:Manage operational plan
  2. 2. SITXCCS401:Enhance the customer service experience
  3. 3. SITXCCS501:Manage quality customer service
  4. 4. SITXFIN501:Prepare and monitor budgets
  5. 5. SITXGLC501:Research and comply with regulatory requirements
  6. 6. SITXMGT501:Establish and conduct business relationships
*(To start this course, student must complete Cert III & Cert IV in Commercial Cookery)t

Course Fee Structure

Please see our Course Fee Structure May 2014. This information is important for your application process.