Hospitality

This unit describes the performance outcomes‚ skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs...

This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This...

This unit describes the performance outcomes‚ skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs...

Recent Changes Liquor and Gaming NSW (L&G) is the regulator of RSA/RCG courses in NSW. They have recently changed the rules governing the way they issue RCG competency cards. You will now need to do complete a 7 hour face to face course with an approved training provider (like Robinson College) and afterwards, do an online assessment comprising of 30 multiple choice questions. You will be...

This course is intended to give you the skills and knowledge to sell and serve alcohol responsibly.  You will learn how to; - sell and/or serve alcohol responsibly - assist customers to drink within appropriate limits - identify and deal with intoxicated customers - refuse service to intoxicated persons - check identification "are you customers over 18 years of age?" -...

This unit describes the performance outcomes‚ skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. The unit applies to all organisations with permanent or temporary kitchen premises or...