Leads to certification
Certification / Skills
Certificate in Food and Beverage Services
The eHotelier Certificate in Food and Beverage Services delivers the skills and knowledge required for you to succeed as a professional in a Food and Beverage role.
The certification is delivered through a series of online training courses. Courses consist of the core competencies of culinary operations and four elective topics covering key skill areas, general knowledge, and associated soft skills.
Cross Training requires the team member to work in an alternate role within their department for 20 hours.
Position Familiarisation requires the team member to work in a different department and is conducted over a minimum of 4 hours.
Curriculum content
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Welcome to Elevating Hygiene Standards in Hospitality Service, a course for hotel professionals looking to take their hygiene processes to the next level. In this course, you’ll learn simple but powerful protocols for staying clean and healthy in the hospitality industry, keeping yourself and your guests safe. We’ll walk you through the basics – developing a personal cleanliness routine and adjusting to maintain the health of self and others, prevent the spread of micro-organisms, and more. You’ll gain the thorough knowledge to properly prevent health hazards in the workplace, following organisational policies and procedures to ensure hygienic contact. You’ll also learn to identify and address workplace hygiene hazards and properly report any unresolved ones. Revamp your hygiene processes and learn the ins and outs of Elevating Hygiene Standards in Hospitality Service today! With this robust knowledge, you’ll be able to safely and securely work to the best of your abilities and support the health and safety of others. You will learn: 1. Maintain personal hygiene. 1.1. Develop a routine of personal cleanliness practices to prepare for work and maintain customer confidence in organisational service. 1.2. Check and adjust personal cleanliness during service periods to maintain the health of self and others. 1.3. Check uniform cleanliness and personal protective equipment for contamination during service periods and adjust to maintain the health of self and others. 2. Prevent health hazards in the workplace. 2.1. Follow organisational policies and procedures to ensure hygienic personal contact during work duties. 2.2. Prevent the spread of micro-organisms by washing hands at appropriate times. 2.3. Identify and address workplace hygiene hazards within the scope of your role and report any unresolved hazards that may affect the health of self and others.
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This course will teach you how to provide quality service in an a la carte or fine dining setting. You'll learn about high-order serving techniques, preparing the restaurant for customers, serving food and beverage, and advising them on their orders. It also teaches you to properly care for their needs and straightforward food and beverage. This course applies to hospitality organisations where food and beverage table service is provided, such as restaurants, dining rooms and function venues. It applies to food and beverage attendants who work with some independence and under limited supervision. They may provide operational advice and support to team members.
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This course is designed to equip you with valuable insights, skills, and resources to thrive in this dynamic industry. Whether you're an aspiring professional or already immersed in the field, we're here to support your professional development and help you stay ahead of the game. As we dive into the world of hospitality industry information and professional development, we'll explore various sources of information, access specific operational insights, understand the importance of staying informed and adaptable, and enhance work performance in this dynamic sector. Together, we'll foster your continuous professional growth and nurture the skills needed to excel in your career. Learning Outcomes: Source and use industry information Identify sources of information on the structure and operation of the hospitality industry. Access information of relevance to the hospitality industry to assist operational duties. Obtain information on features of current and emerging hospitality products and services relevant to the job role. Apply information about the hospitality industry and its products and services to enhance the quality of work performance. Source and use compliance information Obtain information on laws specifically relevant to the hospitality industry and work compliantly. Seek information on industry quality assurance schemes and apply them to benefit your own organisation. Access and apply information on career planning and equal employment opportunity (EEO) law. Obtain information on ethical industry practices and conduct day-to-day hospitality activities according to those practices. Source and use information on hospitality technology Source and access information on current and emerging technologies that impact on operational duties. Use information on technology to suggest new and improved workplace practices. Use current and emerging technology in day-to-day work activities. Update personal and organisational knowledge of the hospitality industry Identify current issues and trends in the industry. Identify and use a range of opportunities to update current and emerging knowledge of the hospitality industry. Share updated information with colleagues.
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Welcome to the comprehensive course on "Preparing and Serving Espresso Coffee". This course has been designed to provide you with the essential knowledge and skills required to excel in the art of brewing and presenting exceptional espresso coffee. By the end of this course, you will be equipped with the necessary skills to provide an exceptional espresso coffee experience to customers while adhering to industry standards, safety protocols, and sustainability practices. Learning Outcomes: Organise coffee workstation - Complete mise en place for coffee service to enable efficient workflow and easy access to ingredients, equipment and service ware. - Place ingredients in the correct containers and conditions to maintain freshness. - Prepare espresso machine and grinder for service according to manufacturer instructions. Select and grind coffee beans. - Select coffee beans and grind them to appropriate particle size according to relevant factors. - Complete test extractions before service to ensure the correct particle size of the grind and assess and adjust according to relevant factors. - Adjust grind regularly throughout the service period according to relevant factors. - Monitor the efficiency of the grinder for correct dose and grind during use and resolve or report issues. - Clean grinder as required during or after the service period. Advise customers and take espresso coffee orders. - Provide information and recommendations about types of coffee beverages and accompaniments. - Identify customer preferences and take orders. Extract and monitor the quality of the espresso. - Select and prepare appropriate service ware. - Select the correct filter basket, clean it, dry it, and dose it with the required amount of ground coffee. - Tamp ground coffee to make an even and level cake. - Flush the group head before attaching the group handle to extract espresso. - Monitor the quality of extraction during the service period and make adjustments. - Monitor the efficiency of the espresso machine during service and resolve or report issues. The milk texturing process. - Select cold milk and an appropriate milk foaming jug to fulfil customer orders. - Purge the steam wand before texturing. - Texture milk according to the type of milk and coffee beverage. - Visually and aurally monitor and adjust the texture and temperature. - Clean the steam wand on the outside and purge after texturing. - Combine foam and milk through swirling, ensuring even consistency. - Pour milk immediately after swirling according to the coffee beverage. Serve espresso coffee beverages - Present coffee beverages attractively and without drips and spills. - Serve coffee beverages promptly at the required temperature and with appropriate accompaniments. - Minimise waste to maximise the profitability of beverages produced. Clean espresso equipment - Cleaning the espresso machine and equipment thoroughly and safely. - Maintain water filtration system according to organisational procedures. - Refer faults and maintenance issues requiring technical specialists to supervisor. - Use energy and water resources efficiently to reduce negative environmental impacts.
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This course describes the performance outcomes, skills and knowledge required to clean bars and public areas, clear and clean glasses, and safely dispose of waste. The course applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes and wineries. So if you want to learn how to keep bars clean and tidy, this is the course for you!
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Welcome to the course on Operating a Bar! This comprehensive training program will equip you with the essential knowledge and skills needed to run a bar establishment successfully. Whether you're aspiring to become a bartender or a bar owner, this course will provide you with valuable insights into the various aspects of bar operations. Throughout this course, we will delve into the key responsibilities and practices of operating a bar. From preparing the bar for service to taking orders, preparing and serving drinks, and closing down operations, each chapter will cover important topics crucial to maintaining a successful bar business. We're confident this course will equip you with the necessary expertise to thrive in this dynamic and exciting industry. Learning Outcomes: Prepare a bar for service - Set up bar display and work area according to regulatory standards, organisational procedures and style of bar service - Check and restock bar products and materials and complete documentation - Store all items in correct place and at correct temperature - Complete mise en place requirements in line with organisational standards Take drink orders - Take orders and note or memorise them correctly - Check and identify specific customer preferences - Make recommendations and suggestions to assist customers with drink selection and promote or upsell products - Receive and process customer payments Prepare and serve drinks - Prepare alcoholic and non-alcoholic beverages using the correct equipment, ingredients and standard measures - Serve drinks using appropriate glassware and garnishes - Minimise wastage and spillage when preparing drinks - Check beverage quality during service and take corrective action when required - Where appropriate, report beverage quality issues promptly to the appropriate person - Provide tray service where appropriate, according to organisational procedures - Attend to spillages and breakages promptly and safely Close down bar operations - Shut down equipment according to organisational safety procedures and manufacturer instructions - Clear, clean or dismantle bar areas according to organisational procedures - Store leftover garnishes at the correct temperature and according to food safety requirements - Check and reorder stock according to organisational procedures - Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place - Conduct a handover to incoming bar staff and share relevant information where appropriate Work safely and reduce negative environmental impacts - Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises - Use energy, water and other resources efficiently to reduce negative environmental impacts - Sort general waste from recyclables and dispose of them in designated recycling bins - Safely dispose of all bar waste, including hazardous substances
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Whether you're a seasoned professional or just starting out in the hospitality industry, this course is designed to equip you with the essential knowledge and skills to prepare and serve a wide variety of non-alcoholic beverages with expertise and finesse. In this course, we will delve into the art and science of crafting refreshing beverages that delight the senses. We'll explore the intricate world of teas, from the diverse types to the optimal brewing temperatures. We'll uncover the secrets behind creating tantalizing milkshakes, smoothies, and hot chocolates that satisfy even the most discerning taste buds. And we'll dive into the realm of juices, cordials, and mocktails. Our journey will take us through the importance of cleanliness and maintenance when it comes to beverage equipment. We'll emphasize the significance of working hygienically and handling glassware with care to ensure both customer satisfaction and safety. Together, we'll demystify the process of cleaning espresso machines, ensuring they are sparkling clean and ready to produce the perfect beverage. Let's embark on this adventure where every module will unfold a new chapter filled with valuable insights and practical techniques. Learning Objectives: Select ingredients - Check and identify specific customer preferences for beverages on order. - Identify and obtain correct ingredients for non-alcoholic drinks. Select, prepare and use equipment. - Select equipment of correct type and size. - Ensure cleanliness of equipment before use and assemble safely. - Use equipment safely and hygienically according to manufacturer instructions. Prepare non-alcoholic beverages. - Prepare beverages using appropriate methods and standard recipes to meet customer requests. - Ensure correct and consistent strength, taste, temperature and appearance for each beverage prepared. - Minimise waste to maximise profitability of beverages produced. Serve non-alcoholic beverages. - Present beverages attractively in appropriate glassware or service-ware with accompaniments and garnishes according to organisational policies and procedures. - Evaluate presentation of beverages and make adjustments as required before serving.
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This course describes the performance outcomes, skills, and knowledge required to provide room service in an accommodation establishment. It includes taking orders and setting up trolleys for food delivery or pick-up at your location of choice. The unit applies to all hospitality organisations where room service is provided, including hotels, motels and bed and breakfasts. It applies to kitchen staff and functional food and beverage attendants who work with little independence and under the guidance of others. It can also apply to front office personnel.
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This course is designed for professionals in the hospitality and catering industries, who are responsible for storing, dispensing, and quality control bulk beverages in various establishments, including hotels, clubs, casinos, sporting venues, restaurants, and other catering venues. Throughout this course, you will gain in-depth knowledge and practical skills to operate, maintain, and troubleshoot beverage dispensing systems, consistently delivering high-quality beverages to your guests. You will also learn how to monitor refrigeration systems and maintain optimal conditions for the safe storage of various beverage products. An essential aspect of this course is the focus on overall safety in cellar operations. You will be equipped with the necessary knowledge to recognise potential hazards, adhere to industry regulations and guidelines, and implement preventative measures to maintain a safe working environment. Learning Objectives: Operate and maintain beverage dispensing systems - Operate beverage systems according to manufacturer instructions and relevant safety requirements. - Tap kegs according to safety requirements and manufacturer instructions. - Handle, connect and store beverage gas according to relevant safety standards. - Check post-mix systems for effective operation and change syrup boxes as required. - Clean beverage system parts according to manufacturer instructions and safety requirements. - Use chemicals safely according to product instructions. - Correct or report dispensing system faults to the appropriate person according to the scope of individual responsibility. Use and monitor refrigeration systems - Monitor and accurately measure the refrigeration system and adjust it to comply with product requirements - Perform routine checking of glycol levels and cleaning of vents, ensuring safe use of chemicals at all times - Promptly identify refrigeration faults and report to qualified refrigeration mechanics according to organisational procedures Monitor overall cellar safety - Make regular routine checks of gas systems according to relevant safety standards. - Systematically monitor the use and storage of chemicals and ensure safety requirements are met. - Monitor the cellar area for safety signage and take action to rectify deficiencies. - Proactively provide relevant information about safety issues to other workers. Monitor the quality of beverage products - Monitor cellar temperature to ensure optimum storage conditions for different beverage products. - Systematically check cellar conditions to ensure the requirements of the Food Standards Code are met. - Use systematic product rotation to maintain quality. - Use manual or electronic stock control systems to monitor the quality of products and control stock during receiving, storage and issuing. - Test the quality of beverage products regularly and identify faults. - Take appropriate action to rectify faults within the scope of your own responsibility or report to the appropriate person.
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A great way to increase customer satisfaction and loyalty is by providing them with the opportunity for self-discovery. Product tastings allow businesses to see what your products look like and how they taste. The learning outcomes of this course will give participants an understanding of all aspects‚, from setup to thorough evaluation. The course also teaches how to conduct successful product tasting sessions so that any company can offer its clients high-quality drinks at competitive prices while increasing sales more than ever. This job is perfect for those who love working in a fast-paced, high-pressure environment, such as bar specialists, sommeliers, winery sales staff, and bar attendants. You'll be able to use your excellent customer service skills while offering customers drinks and helping them find what they're looking for easily.
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This course provides an extensive overview of food and beverage pairing in the hospitality industry context to enhance a guests' dining experience. It emphasises the importance of understanding principles such as complementing flavours, contrasting tastes, weight and intensity matching, regional pairings, acidity balancing, and sweetness and saltiness complementing. The course also explores common food and beverage combinations, offers practical tips for selecting complementary flavours, and delves into different styles of pairings, including regional, global cuisine, contemporary, and experimental pairings. By emphasising the importance of enhancing the dining experience and accommodating guest preferences, the course aims to help professionals create memorable and exceptional dining experiences, showcasing their expertise and elevating the reputation of their establishments. Learning Outcomes: Evaluate foods and beverages - Assess the compatibility of wines with various food items and cuisines. - Assess the compatibility of beers, spirits and liqueurs with various food items and cuisines. - Determine how different methods of cooking affect food compatibility with different beverages. - Evaluate how food features affect interactions with different beverages. - Determine how beverage production techniques affect beverage compatibility with different foods. Provide advice on food and beverage compatibility. - Provide informed opinions and ideas to customers to support selecting compatible food and beverage items. - Exchange and discuss options, ideas and information in a manner that builds a positive rapport with customers and colleagues. - Provide tailored food and beverage matching advice that is appropriate to the specific need. - Take account of business considerations when providing advice. - Adapt and adjust advice appropriately to meet particular organisational requirements. Extend and update own knowledge of food and beverage compatibility - Research information on current and emerging food and beverage service trends and customer preferences. - Identify customer taste trends based on customer contact and workplace interaction. - Provide informed input about food and beverage matching to support organisational activities.
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This course will give you the skills and knowledge to effectively advise restaurant managers on menu development, ingredient sourcing, and culinary trends. As a restaurant professional, it's essential to stay up-to-date on current culinary trends, as well as the preferences and needs of your customers. By understanding your customers requirements and industry trends you can provide expert advice on menu development and help your restaurant stand out in a competitive industry and provide a memorable dining experience for your customers. This course will cover menu development, ingredient sourcing, food safety and sanitation, and culinary trends. You will learn how to collaborate with chefs and other restaurant professionals to create unique and innovative dishes and how to stay informed about emerging trends and best practices in the industry. Our course is designed to be educational and inspiring, focusing on hands-on learning and practical skills. By the end of this course, you will have the skills and knowledge necessary to provide expert advice on food to professional restaurant managers and help your restaurant thrive in a competitive industry. Learning Outcomes: Research information on food - Identify sources of information on food. - Develop current knowledge of food to provide informed customer advice. - Evaluate the characteristics of organisational menu items using sensory evaluation techniques. Advise customers on menu item - Provide accurate information on different menu options. - Discuss cooking methods and different culinary styles with customers in clear and simple language. - Respond correctly and in a professional manner to customer questions on menu items. - Provide information and advice on menu items in response to special dietary requirements and in line with business considerations. - Offer variations to menu items in response to customer preferences and dietary requirements. - Assist customers with menu selections according to taste, price preferences and other specific needs. Contribute to menu development. - Discuss and contribute to the content of menus with appropriate managers. - Suggest various menu items at different cost points to reflect the type of food outlet. - Provide information on customer feedback and preferences. - Nominate preferences of particular target groups. - Identify bestselling menu items to contribute to organisational profitability. Extend and update your own food knowledge - Identify customer taste trends based on customer contact and workplace experience. - Source information on current and emerging food service trends and customer preferences. - Provide informed input about food trends and menu items to support organisational activities.
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Welcome to how to Prepare and Serve Cocktails! Whether you are an experienced bartender or just starting out, this course will provide you with the knowledge and skills to create delicious cocktails that will keep your customers returning for more. This course will cover everything from the basics of cocktail preparation to advanced techniques for creating complex and unique drinks. You will learn about the different types of spirits, liqueurs, and mixers commonly used in cocktails and how to combine them creatively to create signature drinks that will set your bar apart. Throughout the course, you will also learn about the importance of presentation and garnishes, and how to use them to enhance the overall experience of drinking a cocktail. We will also cover best practices for serving cocktails, including how to interact with customers, manage your bar, and ensure that your drinks are always of the highest quality. At the end of the course, you will have the knowledge and confidence to create an endless variety of cocktails that will delight your customers and keep them coming back for more. So whether you want to expand your skill set, or want to learn the basics of cocktail preparation, this course is the perfect place to start. Learning Outcomes: Promote cocktails to customers and take orders - Use display materials to promote cocktails. - Offer customers accurate information about the style and range of cocktails available and encourage their purchase in line with house policy. - Check and identify specific customer preferences and take orders. - Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products. Prepare cocktails - Select appropriate cocktail glassware and equipment and use them according to manufacturer instructions, organizational procedures, and industry standards. - Make cocktails correctly and efficiently according to organizational and traditional recipes. - Consider visual appeal, texture, flavour, and required temperature in preparing cocktails. - Experiment with creative and complementary combinations of alcoholic and non-alcoholic ingredients to develop new cocktails. Serve cocktails - Present cocktails attractively and maximise visual appeal. - Use garnishes and decorations according to organisational and traditional standards. - Avoid wastage and spillage during service.
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Welcome to the course on evaluating and advising on beers, spirits, and liqueurs! This course aims to provide you with expert knowledge and practical skills to navigate the diverse world of alcoholic beverages. Whether you're a seasoned professional or an enthusiast looking to expand your horizons, this course will equip you with the tools to confidently evaluate, recommend, and appreciate a wide range of beer, spirits, and liqueurs. Throughout this course, we'll explore the fascinating characteristics of different beverages and learn how to utilize sensory evaluation techniques to identify their unique qualities. We'll dive into the world of smell, taste, and sight, uncovering the secrets behind aroma, flavour, colour, clarity, and more. By honing your senses and vocabulary, you'll be able to describe and assess the quality of various beverages effectively. In addition to sensory evaluation, we'll delve into the importance of complementing this process with reliable information. You'll discover the numerous sources available, including product labels, supplier information, and industry websites, which will guide you in understanding the ingredients, production methods, and other essential details of each beverage. As we progress, you'll develop informed opinions that assist you in your role as a beverage specialist. We'll emphasize the significance of evidence-based knowledge, encouraging you to seek trustworthy sources and stay updated with the latest trends and emerging preferences within the industry. By sharing your insights and experiences with colleagues and consumers, you'll contribute to a more comprehensive understanding of the subject matter. So, let's embark on this exciting journey together, one sip at a time! Get ready to unlock a world of flavours, expand your knowledge, and become an authoritative advisor on beers, spirits, and liqueurs. Learning Outcomes: Evaluate beers, spirits and liqueurs. - Identify and examine the characteristics of Australian and imported beers, spirits and liqueurs using sensory evaluation techniques. - Review other information about beers, spirits and liqueurs to complement sensory evaluation process. - Develop informed opinions about beers, spirits and liqueurs to support work as a beverage specialist. Handle, store and monitor beers, spirits and liqueurs - Store and cellar products according to particular requirements for different beers, spirits and liqueurs. - Monitor product quality and recognise impaired quality of beers, spirits and liqueurs. - Resolve issues with beverage quality through corrective action. Advise customers on beers, spirits and liqueurs - Provide accurate advice about Australian and imported beers, spirits and liqueurs to customers. - Discuss different styles and features of beers, spirits and liqueurs, taking account of customer level of knowledge. - Determine business considerations when providing advice and make adjustments accordingly. - Assist customers in selecting beverages according to taste, price preferences and other specific customer needs. Extend and update knowledge of beers, spirits and liqueurs - Conduct formal and informal research to access current, accurate and relevant information about beers, spirits and liqueurs. - Identify customer taste trends based on customer contact and workplace interactions. - Source information on current and emerging beverage service trends and customer preferences. - Provide informed input about beers, spirits and liqueurs to support organisational activities.
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The course will teach you how to evaluate wines from all over Australia, advise on the types of wines and educate others about new releases in the market. The course applies to hospitality, winery, retail and wholesale organisations that sell Australian wines. This course is designed for personnel who operate independently or with limited guidance from others and have substantial specialist knowledge of Australian wines. This includes beverage sales consultants, winery sales staff, bar specialists, sommeliers, and senior bar and food and beverage attendants.
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This unit is ideal for professionals looking to take their risk analysis and project management skills to the next level. By completing this course, you will be able to demonstrate your ability to identify unpredictable problems and create solutions using information from a range of sources. With this course, you will be able to identify potential risks associated with individual projects or operations more effectively and confidently. By completing this course, you can better understand risk management and project management to make informed decisions that lead to successful outcomes.