Home | Course | Certificate III in Screen and Media (Film & Television)

Certificate III in Screen and Media (Film & Television)

National ID: CUA31020 | State ID: AC71

Develop your creative and practical skills for the screen and media industry with this hands-on, immersive course

The Certificate III in Screen and Media is a hands-on, immersive course that will help you develop creative and practical production skills and enable you to work effectively in contemporary screen and media industries.

Under the guidance of our lecturers, who are experienced industry practitioners, you will learn emergent media skills including the basics of picture composition and camera technique, industry specialised vision and sound editing, an introduction to social media campaign management and content creation for the fast-growing social media sector.

North Metropolitan TAFE offers this qualification in semester 2 each year.

 Gain these skills

  • Develop camera, sound and editing skills necessary to create content
  • Contribute to health and safety of self and others in an inclusive environment
  • Work effectively in the creative arts industry

Your qualification prepares you for roles such as:

Camera Operator (Film, TV, Video) | Light Technician | Video & Sound Recorder | Television Equipment Operator

Other job titles may include:

  • Audio-visual Technician
  • Special Effects Assistant
  • Technical Production Assistant (Remote Area)
  • Camera Assistant
  • Sound Technician
  • Production Assistant (Film & Television)
  • Editing Assistant (Film & Television)
  • Lighting Technician (Productions)

Further Study Option(s)

Diploma of Screen and Media (Film & Television)

Advanced Diploma of Screen and Media (Digital Cinema)

Course overview

North Metropolitan TAFE logoView this course on North Metropolitan TAFE's website

  • Not competitive
  • No selection criteria
Location Duration Competitive Selection criteria
Perth One semester No No selection criteria

Please contact the college to receive an indicative price for this course.

Page last updated May 06, 2022