- Implement and monitor environmentally sustainable work practices
- Identify risk and apply risk management processes
- Monitor a safe workplace
- Undertake marketing activities
- Promote products and services
- Develop teams and individuals
- Promote Innovation in a team environment
- Implement customer service standards
- Address customer needs
- Coordinate implementation of customer service strategies
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- ME@Shafston
- Hospitality
- SITHCCC027A
- Certificate III in Commercial Cookery
- Diploma of Hospitality Management
- HLTFA301B - Apply First Aid
- SITHCCC001A - Organise and prepare food
- SITHCCC002A - Present food
- SITHCCC003A - Receive and store kitchen supplies
- SITHCCC004A - Clean and maintain kitchen premises
- SITHCCC005A - Use basic methods of cookery
- SITHCCC006A - Prepare appetisers and salads
- SITHCCC007A - Prepare Sandwiches
- SITHCCC008A - Prepare stocks and sauces and soups
- SITHCCC009A - Prepare vegetables, eggs and farinaceous dishes
- SITHCCC010A - Select, prepare repare and cook poultry
- SITHCCC011A - Select, prepare and cook seafood
- SITHCCC012A - Select, prepare and cook meat
- SITHCCC013A - Prepare hot and cold desserts
- SITHCCC014A - Prepare pastry, cakes and yeast goods
- SITHCCC016A - Develop cost-effective menus
- SITHCCC018A - Prepare pates and terrines
- SITHCCC021A - Select, prepare and cook meat
- SITHCCC028A - Prepare, cook and serve food for menus
- SITHCCC029A - Prepare foods according to dietary and cultural needs
- SITHIND001A - Develop and update hospitality industry knowledge
- SITHIND003A - Provide and coordinate hospitality service
- SITHPAT001A - Prepare and produce pastries
- SITHPAT002A - Prepare and produce cakes
- SITHPAT003A - Deal with conflict situations
- SITHPAT004A - Prepare bakery products for patissiers
- SITHPAT005A - Prepare and present gateaux, tortes and cakes
- SITHPAT006A - Present desserts
- SITHPAT007A - Manage workplace diversity
- SITHPAT011A - Plan, prepare and display sweet buffet showpieces
- SITXCCS002A - Provide quality customer service
- SITXCCS003A - Manage quality customer service
- SITXCOM001A - Work with colleagues and customers
- SITXCOM002A - Work in a socially diverse environment
- SITXCOM003A - Deal with conflict situations
- SITXFIN003A - Interpret financial information
- SITXFIN004A - Manage finances within a budget
- SITXFIN005A - Prepare and monitor budgets
- SITXFSA001A - Implement food and safety procedures
- SITXGLC001A - Develop and maintain the legal knowledge required for business compliance
- SITXHRM001A - Coach others in job skills
- SITXHRM003A - Roster staff
- SITXHRM005A - Lead and manage people
- SITXHRM007A - Manage workplace diversity
- SITXINV001A - Receive and store stock
- SITXINV002A - Control and order stock
- SITXMGT001A - Monitor work operations
- SITXMGT002A - Develop and implement operational plans
- SITXMGT006A - Establish and conduct business relationships
- SITXOHS001A - Follow health, safety and security procedures
- SITXOHS002A - Follow workplace hygiene procedures
- SITXOHS004A - Implement and monitor workplace health, safety and security procedures
- SITXOHS005A - Establish and maintain an OHS system
- THHADPT02B - Prepare and present gateaux, tortes and cakes
- THHADPT03B - Present desserts
- THHADPT04B - Prepare and display petits fours
- THHADPT05B - Prepare and model marzipan
- THHADPT08B - Plan, prepare and display sweet buffet showpieces
- THHBCC01B - Use basic methods of cookery
- THHBCC05B - Prepare and cook poultry and game
- THHBCC06B - Prepare and cook seafood
- THHBCC07B - Select, prepare and cook meat
- THHBCC08B - Prepare hot and cold desserts
- THHBCC09B - Prepare pastry, cakes and yeast goods
- THHBCC10B - Plan and prepare food for buffets
- THHBCC13B - Plan and control menu-based catering
- THHCCH01A - Prepare, cook and serve food (holistic unit)
- THHCCH02A - Prepare, cook and serve food for menus (holistic unit)
- THHCOR01B - Work with colleagues and customers
- THHCOR02B - Work in a socially diverse environment
- THHGCS02B - Promote products and services to customers
- THHGCS03B - Deal with conflict situations
- THHGCS08B - Establish and conduct business relationships
- THHGFA06A - Interpret financial information
- THHGGA01B - Communicate on the telephone
- THHGGA07B - Control and order stock
- THHGLE01B - Monitor work operations
- THHGLE02B - Implement workplace health, safety and security procedures
- THHGLE03B - Develop and implement operational plans
- THHGLE04B - Establish and maintain a safe and secure workplace
- THHGLE05B - Roster staff
- THHGLE08B - Lead and manage people
- THHGLE09B - Manage workplace diversity
- THHGLE11B - Manage quality customer service
- THHGLE13B - Manage finances within a budget
- THHGLE14B - Prepare and monitor budgets
- THHGLE20B - Develop and maintain the legal knowledge required for business compliance
- THHGTR01B - Coach others in job skills
- THHHCO01B - Develop and update hospitality industry knowledge
- THHSPT01B - Plan coffee shop layout, menu and storage
- TESOL
- Cambridge
- TOEFL
- TOEIC
- Business
- BSBSUS301A - Implement and monitor environmentally sustainable work practices
- BSBRSK401A - Identify risk and apply risk management processes
- BSBOHS407A - Monitor a safe workplace
- BSBMKG414A - Undertake marketing activities
- BSBMKG413A - Promote products and services
- BSBLED401A - Develop teams and individuals
- BSBINN301A - Promote Innovation in a team environment
- BSBCUS403A - Implement customer service standards
- BSBCUS402A - Address customer needs
- BSBCUS401A - Coordinate implementation of customer service strategies