Hospitality
Hospitality Courses.
ARCG
Advanced Responsible Conduct of Gambling
From 1 July 2024, the NSW Government will introduce Responsible Gambling Officers (RGOs) in licensed venues. The purpose of an RGO is to promote proactive gambling harm minimisation. Licensed venues with more than 20 gaming machine entitlements will be required to have a Responsible Gambling Officer on duty while gaming machines are in operation, as part of a suite of gaming reforms being implemented by the NSW Government. L&GNSW is proposing to mandate Advanced Responsible Conduct of Gambling (ARCG) training for RGOs and other senior roles within hotels and clubs that operate gaming machines.
Who is this course for?
Who is this course for?
- Individuals with senior roles with greater gambling harm minimisations responsibilities
- Licensees of a full hotel licence
- Secretaries of a registered club
- Gambling floor managers and supervisors
- Anyone holding an RCG competency card wanting a career progression
Barista
Food Hygiene and Prepare & Serve Espresso Coffee
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 of equipment would be referred to specialist service technicians.
This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.
It applies to espresso machine operators who operate with some level of independence and under limited supervision.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Pre-requisite Unit
SITXFSA005 Use hygienic practices for food safety (included)
You will learn to;
This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.
It applies to espresso machine operators who operate with some level of independence and under limited supervision.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Pre-requisite Unit
SITXFSA005 Use hygienic practices for food safety (included)
You will learn to;
- Organise coffee workstation
- Select and grind coffee beans
- Advise customers and take espresso coffee orders
- Extract and monitor quality of espresso
- Undertake milk texturing process
- Serve espresso coffee beverages
- Clean espresso equipment
SITHFAB025
Prepare and Serve Espresso Coffee
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 of equipment would be referred to specialist service technicians.
This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.
It applies to espresso machine operators who operate with some level of independence and under limited supervision.
Pre-requisite Unit
SITXFSA005 Use hygienic practices for food safety (certificate must be provided prior to course commencement)
This unit applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.
It applies to espresso machine operators who operate with some level of independence and under limited supervision.
Pre-requisite Unit
SITXFSA005 Use hygienic practices for food safety (certificate must be provided prior to course commencement)
SITHGAM022
Provide Responsible Gambling Services
If you already hold a current RCG card, please do not complete this training again, please complete the refresher course that Liquor & Gaming have emailed you.
Completing this training again, will NOT extend your expiry date of your RCG Card and an Interim Certificate will NOT be reissued.
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 notified by L&G the following day via email. Once this assessment is complete, you will then be issued with an Interim Certificate and you will then be able to apply for your competency card at a Service NSW centre.
This course is intended to give you the skills and knowledge to provide responsible gambling services and to assist those customers who have issues with problem gambling.
You will learn how to;
- implement responsible gambling practice
- provide information and assistance to customers about problem gambling
- promote safety (harm minimisation) in venues where there are gaming machines including
- how to recognise gambling problems and additions
- check identification "are your customers over 18 years of age?"
Completing this training again, will NOT extend your expiry date of your RCG Card and an Interim Certificate will NOT be reissued.
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 notified by L&G the following day via email. Once this assessment is complete, you will then be issued with an Interim Certificate and you will then be able to apply for your competency card at a Service NSW centre.
This course is intended to give you the skills and knowledge to provide responsible gambling services and to assist those customers who have issues with problem gambling.
You will learn how to;
- implement responsible gambling practice
- provide information and assistance to customers about problem gambling
- promote safety (harm minimisation) in venues where there are gaming machines including
- how to recognise gambling problems and additions
- check identification "are your customers over 18 years of age?"
SITHFAB021
Provide Responsible Service of Alcohol
If you already hold a current RSA card, please do not complete this training again, please complete the refresher course that Liquor & Gaming have emailed you.
Completing this training again, will NOT extend your expiry date of your RSA Card and an Interim Certificate will NOT be reissued.
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
- sexual harassment
- 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?"
- understand the legislation and how to avoid fines associated with serving intoxicated persons
Participants must be 17 years of age.
Sales personnel involved in the sale, service and promotional service of alcohol in licensed premises.
Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. This also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.
Completing this training again, will NOT extend your expiry date of your RSA Card and an Interim Certificate will NOT be reissued.
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
- sexual harassment
- 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?"
- understand the legislation and how to avoid fines associated with serving intoxicated persons
Participants must be 17 years of age.
Sales personnel involved in the sale, service and promotional service of alcohol in licensed premises.
Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. This also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.
SITXFSA005
Use Hygienic Practices For Food Safety
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 smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.