Digital Business Essentials | BSBTEC301, BSBTEC303, BSBTEC401 & BSBTEC402

What will you learn?

Document Creation:

• Formatting and structuring different types of business documents
• Using templates and styles
• Proofreading and editing techniques
• Creating and using mail merge

Presentation Design:

• Designing effective slide layouts
• Incorporating visuals and multimedia
• Delivering engaging presentations

Spreadsheet Skills:

• Creating and formatting spreadsheets
• Using formulas and functions for calculations and data analysis
• Creating charts and graphs
• Automating tasks with macros

Complex Text Documents:

• Advanced formatting and layout techniques
• Working with tables, images, and graphics
• Creating and using styles and templates

By completing this course, you will be able to:

• Produce professional and effective business documents.
• Create engaging presentations that communicate information clearly.
• Design and use complex spreadsheets for data analysis and reporting.
• Produce sophisticated text documents with advanced formatting.

Entry requirements:

• Ability to understand and communicate in English (both written and verbal).
• Have a USI (Unique Student Identifier) or create one here

Study pathways

Take your study further with other courses offered at NTO:

Full Qualifications:

• Enhance your business skills and knowledge with a BSB30120 Certificate III in Business or a BSB40120 Certificate IV in Business.

Specialised Skills:
• Develop your skills in specific software applications, such as Microsoft Word, Excel, and PowerPoint, with advanced courses.



Duration and Training Plan:

Students may have up to six (6) months to complete the course. However, if you are utilising NSW Government funding, these dates may vary. Students will need to follow the training plan provided to them at the commencement of training to ensure they complete the course in the required timeframe. Approximately fifteen (15) hours of study should be allocated for each unit.

Note:

Your certificates, transcripts and other entry requirement evidence must be certified through a Justice of the Peace or other authorising officer. NTO can provide this service if required.

Fees and Payment Information

At NTO, we are committed to ensuring the financial protection and transparency of all students and corporate clients in line with Australian regulations. Below, you will find detailed information regarding course fees, payment terms, and options available to you.

• Course Fee: $395
• Deposit and Prepaid Fees: No more than $1,500 in prepaid fees prior to course commencement.
• Payment Plans: Flexible options to pay in full or on a payment plan.
• Buy Now, Pay Later (BNPL): Available for short courses.
• Invoice Payments: Available for corporate clients.

For detailed information on payment plans, BNPL, and invoicing, please reach out to our team at nto@nto.com.au

• Cooling-off Period: You are entitled to a statutory cooling-off period.
• Refunds: NTO offers refunds if the arrangement is terminated early or services are not provided as agreed.
• Refund Requests: Can be submitted in writing and will be addressed per NTO’s refund policy.

Gain the essential skills and knowledge to handle food safely with the SITXFSA006 Participate in Safe Food Handling Practices short course.
Fulfil your legal obligations, contribute to a safe and hygienic environment, and enhance your career prospects in the food service industry.

Credit Transfer and Recognition of Prior Learning (RPL)

NTO recognises skills from other sources besides formal training. If you have prior experience or qualifications, you may be eligible for RPL or Credit Transfer. This process reduces the need for repetition of learning.

RPL Process:

• Request RPL for partial or full qualification.
• Complete the RPL Assessment Kit.
• Trainer interview to assess your experience.
• If required, complete practical assessments.
• Gap training costs will be provided if necessary.

For more information about fees, payment plans, or to discuss RPL, please contact our administration team.