Course Details

• CHC33015 Certificate III in Individual Support
• CHC43115 Certificate IV in Disability
• CHC43015 Certificate IV in Ageing Support

Certificate III in Indvidual Support CHC33015

COURSE DESCRIPTION
This qualification reflects the role of workers in the community and/ or residential setting who follow an individualised plan to provide person-centred support to people who may require support due to ageing, disability or some other reason.

Work involves using discretion and judgement in relation to individual support as well as taking responsibility for own outputs. 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.

QUALIFICATIONS
On successfully completing this course, graduates will receive the nationally recognised CHC33015 Certificate III in Individual Support

JOB PROSPECTS

On successful completion of the course, the candidates can seek employment in the following job roles:

• Aged care worker

ENTRY REQUIREMENTS
To ensure an appropriate learning opportunity, candidates need to demonstrate a capacity to undertake study at Certificate III level, this can be demonstrated via the following:

• Candidates must be aged 18 or above
• Successful completion of Year 10 or the equivalent level of study or mature aged entry
• Successful completion of Nova’s Language, Literacy and Numeracy Indicator (LLN) Test

PATHWAYS
After achieving this Qualification, candidates may undertake:

• CHC43015 Certificate IV in Ageing Support
• CHC43115 Certificate IV in Disability

UNIT OF COMPETENCY

Certificate IV in Baking FBP40217

CRICOS Course Code : 0101587

COURSE DESCRIPTION
This course provides the specialist technical skills and knowledge of an advanced pastry cook working in a commercial baking environment. Students will learn the technical, artisan and creative skills and knowledge required to produce bakery products, solve baking problems, and ensure that baking and business operations are implemented and maintained to optimal performance. To successfully achieve the Certificate IV in Baking, students will be required to complete all units.

QUALIFICATIONS
Upon successful completion of this course, students are eligible to receive the Certificate IV in Baking , a nationally recognised qualification for the baking industry.

JOB PROSPECTS
On successful completion of the course candidates can seek employment in the following job roles: Pastry cook, Baker or Bakery supervisor

ENTRY REQUIREMENTS
Candidates must have:

• completed a Certificate III qualification in a field of study related to commercial baking, or
• at least 3 year’s full time relevant employment in a commercial baking environment.

ENGLISH LANGUAGE REQUIREMENTS FOR INTERNATIONAL STUDENTS
All students entering this quali­fication must have an English language profi­ciency level of one of the below:

• IELTS band score of 5.5 ( Academic or general version) or equivalent internationally recognized exam result in line with DHA requirements or
• IELTS band score of 4.5 ( Academic or general version) or equivalent combined with Satisfactory completion of at least 20 weeks of ELICOS or
• Completed secondary studies equivalent to an Australian Year 12 qualifi­cation from an English – Language speaking country.
• Be eligible for an English language exemption in line with DHA requirements
• Completed Completion of GE course to a satisfactory level.

PATHWAYS
After achieving this Qualification, candidates may undertake a FBP50118 Diploma of Food Science and Technology or FBP50218 Diploma of Food Safety Auditing or other Diploma qualifications.

UNIT OF COMPETENCY