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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
ME@Shafston
1.1
2.1
2.2
2.3
2.4
3.1
3.15
3.2
3.3
3.4
3.5
3.6
3.7
3.8
4.1
4.10
4.11
4.12
4.2
4.3
4.4
4.5
4.6
4.7
4.8
4.9
5.1
5.2
5.3
5.4
5.5
5.8
Class 6.1
E IELTS
E IELTS A
E IELTS C
E IELTS G
E3.1
E4.1
E5.1
FCE1
Full Time
GB IELTS
GB2.1
GB3.1
GB4.1
GB5.1
IELTS A
IELTS B
IELTS C
IELTS C2
IELTSF1
IELTSF2
IELTSF3
TBA
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
TOEFL
TOEFL
TOEIC
TOEIC
TESOL
Introduction to TESOL
Cambridge
BEC-V2
CPE
GB FCE
GB CAE
BEC-H
BEC-V1
CAE1
CAE2
FCE2
FCE3
FCE4
FCE5
FCE6
PET1
PET2
PET3
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