Intermediate English courses in Tasmania

RGIT Australia’s General English (ELICOS) program will help students to develop their listening, speaking, reading, and general communication skills. RGIT Australia’s General English (ELICOS) program is aimed at non-native English speakers or people with a minimum to average level of English competency.

The Certificate III in Business (BSB30120) will provide you with a wide range of competencies using business discretion, judgment and relevant theoretical knowledge. You will develop skills to provide technical advice and support to a team.

Certificate IV in Business reflects the role of individuals who use well-developed skills and a broad knowledge base in a wide variety of contexts. Students will learn to apply solutions to a defined range of unpredictable problems, and analyse and evaluate information from a variety of sources.

Diploma of Business will provide you with the knowledge, understanding of theories, methods and practical skills using case studies, discussions and assessments in various business-related work environments.

BSB50420 Diploma of Leadership and Management will provide you with knowledge, practical skills and experience in leadership and management across a wide range of enterprise and industry contexts. You will develop skills in displaying initiative and judgment in planning, organising, implementing and monitoring your own workload and the workload of others.

Advanced Diploma of Business (BSB60120) provides you with the advanced skill set to thrive in a business setting. It delivers management skills and practical techniques that empower you with analytical and problem solving skills as well as project management across various industries.

Graduate Diploma of Management (Learning) qualification reflects the roles of individuals who apply highly specialised knowledge and skills in the field of organisational learning and capability development. Individuals in these roles generate and evaluate complex ideas.

This certificate provides the skills and knowledge needed for an individual to work in many commercial hospitality settings such as restaurants, hotels, motels, clubs, cafes, coffee shops and catering operations. Students will be trained to have responsibility for others and to provide technical advice and support a team.

This certificate builds on the Certificate III skills and knowledge to move into areas of skilled operations, team leading or supervision in various hospitality settings such as restaurants, hotels, motels, clubs, cafes, coffees shops and catering operations.

This program will provide the individual with a flexible career pathway in the role of Manager in a range of hospitality areas. The Diploma of Hospitality provides skills and knowledge for supervisory and entry level management skills in the hospitality industry.

This program will build on the skills and knowledge of the Diploma program and reflects the role of a senior manager in a range of hospitality areas. Graduates of this program will benefit from a higher level of training and knowledge in the operations and management of a hospitality enterprise.

This course is designed for employment as a chef/cook in hotels, restaurants, resorts, catering companies and/or to continue higher studies in commercial cookery at Certificate IV or Diploma levels.

This course aims to provide training and skill development in kitchen operations and effective management and equips the student for the role of a qualified cook. Students will learn a broad range of culinary skills designed for working successfully in the commercial kitchens of restaurants, hotels, motels, clubs, cafes, coffee shops and catering operations.

This entry level course provides students with the knowledge of patisserie skills necessary to become pastry chefs in a catering or restaurant type setting. Students will learn how to use discretion and judgement and have a sound knowledge of the hospitality industry.

This qualification reflects the role of pastry chefs who have a supervisory or team leading role in the kitchen. Students will learn how to operate independently or with limited guidance from others and use discretion to solve non-routine problems.