Hospitality

at school(s) in Sydney or delivered online/live/on-site/by e-learning

Certificate III in Hospitality Workshop
Course Format: Blended
School/Trainer: Esset Australia [All Courses]
Training Center(s)/Venue(s): Adelaide, Burnie, Brisbane, Hobart, Launceston, Narrabundah, Sydney, West Perth, Australia
Jobs & Resumes: Adelaide, Burnie, Brisbane, Hobart, Launceston, Narrabundah, Sydney, West Perth
Houses & Roommates: Adelaide, Burnie, Brisbane, Hobart, Launceston, Narrabundah, Sydney, West Perth

Esset Australia key clients for this qualification are new and existing employees in the hospitality environment. Course Requirements 8 core units and 8 elective units - 16 units in total. A specialisation may be achieved by selecting a minimum of 6 units from either Specialisation Group A - Food and Beverage, Specialisation Group B - Accommodation Services, or Specialisation Grou......

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The Certificate II in Hospitality (Kitchen Operations) is relevant for jobseekers and new employees in the hospitality cookery environment. Course Requirements The qualification requires 11 core units and 5 elective units - 16 units in total. Core units SITHCCC001A Organise and prepare food SITHCCC002A Present food SITHCCC003A Receive and store kitchen supplies SITHCCC004A......

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The Graduate Diploma in Tourism Management is designed to develop critical, interpretive and problem-solving skills, and to provide a broad coverage of the tourism management field and some opportunity for studying areas of specific interests. Course aims Throughout the course, emphasis is placed on the acquisition of strategic planning skills for tourism development, management and market......

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The focus of the Professional Culinary Management or the Le Cordon Bleu Diplôme Avancé de Gestion Culinaire is specifically geared to the international culinary industry. For those wishing to succeed within it, the knowledge and skills embedded in the Advanced Diploma complement the passion, drive and commitment required to reach the top professionally. This innovative Le Cordon Bleu two years ......

Course description>>
 

The focus of the Professional Culinary Management or the Le Cordon Bleu Diplôme Avancé de Gestion Culinaire is specifically geared to the international culinary industry. For those wishing to succeed within it, the knowledge and skills embedded in the Advanced Diploma complement the passion, drive and commitment required to reach the top professionally. This innovative Le Cordon Bleu two year......

Course description>>
 

The main ingredients in French patisserie are flour, butter, eggs and ’savoir-faire!’ By learning their various combinations, properties and applications, you will learn how to make various types of patisserie like pate sablae, pate feuilletae and choux paste; and traditional gateaux like Saint Honora, Black Forest and Paris-Brest. Basic Patisserie (Certificate 1) is designed to g......

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