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Training.gov.au
All activities are designed to provide a realistic and applied approach to learning the skills and knowledge specified in the unit/s listed above. They also include practice and assessment of Employability Skills in the context of the work based activity.
Competency FieldHospitality
National Code - Training.gov.auSITXCOM005: Manage conflict
Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.
TAFEshop Identifier: TAFESA-1872
ISBN: 978-1-74282-312-6
TAFEshop Catalogue: PM15.1118
Related Resources
This course will provide you with the skills, knowledge and attitudes required to develop and update knowledge of the hospitality industry, including the role of different industry sectors and key legal and ethical issues that must be considered by hospitality industry personnel in their day-to-day work. This knowledge underpins effective performance in the hospitality industry. The information in this course supports a key function for all people working in the hospitality industry. It focusses on the ability to collect and interpret general industry information. It covers the initial and ongoing development of a person's required knowledge base.
This course describes the performance outcomes, skills and knowledge required to prepare and serve a range of organisational and traditional specific cocktails. It requires the ability to promote, prepare and present attractive cocktails and experiment with ideas to develop new cocktail recipes. This course applies to any hospitality organisation which operates a cocktail bar including hotels, restaurants and clubs. The preparation of cocktails is a high order technical bar attendant skill used by experienced beverage attendants who operate independently or with limited guidance from others. Undertaking this course will require a fully equipped bar suitable to produce a range of cocktails to a high standard.
This resource, either printed or Online (eLearner) option, describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a commercial kitchen or catering operation. Sandwiches may be classical or modern, hot or cold, of varying cultural and ethnic origins and use a variety of fillings and types of bread. Sandwiches may be pre-prepared or made on demand according to customer requests. Preparation, presentation and storage potential of sandwiches will depend on bread types and fillings. Applies to those working in hospitality and catering enterprises where sandwiches are prepared and served such as restaurants, cafes, cafeterias and other catering operations. This title is available as both a printed Learner Guide or as a Online-based (eLearner) option.