HOSPITALITY OPERATIONS TRAINEESHIPS
Certificate III
This traineeship is designed for all staff involved in either table service
or kitchen operations. It caters for staff working in small cafes and bistros
through to large international operations.
The Certificate III Hospitality (Operations) traineeship includes the following
modules:
The following core units:
- Work with colleagues
- Work in a socially diverse environment
- Follow health & safety procedures
- Develop & update hospitality industry knowledge
- Follow hygiene procedures
- Communicate on the telephone
- Promote products
- Deal with conflict situations
- Coach others in job skills
Plus a minimum of 11 units (5 of which must be from either food and beverage
operations or kitchen operations) from the following recommended units:
Food and Beverage
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Kitchen Operations
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- Provide responsible service of alcohol
- Clean & tidy bar
- Operate a bar
- Provide table service of beverages
- Provide food & beverage service
- Process financial transactions
- Provide a link between kitchen & service areas
- Prepare non-alcoholic beverages
- Organise functions
- Prepare & Serve Cocktails
- Specialist advice on food
- Develop & update Food & Beverage knowledge
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- Organise and Prepare Food
- Present food
- Receive and store stock
- Clean and maintain premises
- Control and order stock
- Develop a Food Safety Plan
- Implement food safety
- Selected asian cookery units
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Note: A large number of other electives are available
to meet your specific needs. Please discuss these further with your MRP representative.
For further information please contact us.
Upon completion a Nationally Accredited Certificate is issued.
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