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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If you work in the hospitality industry, you must be up-to-date on all the latest industry news. This course will teach you to find and use current and emerging information about the tourism and travel industry, including industry structures, technology, laws, and ethical issues. With this essential knowledge, you'll be able to work more effectively in the hospitality industry. This course applies to all tourism and travel sectors and people working at different levels. So whether you're a manager who needs formal research for product planning or marketing activities or simply someone who wants to stay informed about the latest industry trends, this unit is for you.
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This course will teach you the essential aspects of making perfect espressos. This course covers everything from selecting quality beans to preparing the perfect coffee. This course applies to any hospitality organisation that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, functions and event venues.
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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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To be a successful bartender, you need more than just good customer service and the ability to mix drinks. It's also essential to have an impressive knowledge of all the alcohol and mixes involved. This course will also teach you how to efficiently take and prepare your customer's orders. The course applies to any hospitality organisation that operates a bar, including hotels, restaurants, clubs, cafes, and wineries. The course applies to bar attendants who operate with some level of independence and under limited supervision.
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This course will teach you everything from making non-espresso drinks to non-alcoholic beverages like tea and coffee. You'll learn how different ingredients can be used in various ways, which methods work best for each type of drink, and what equipment it requires. This course applies to any hospitality organisation that serves coffee, tea and other non-alcoholic beverages, including cafes, restaurants, bars, clubs, and function and event venues.
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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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The course provides a thorough understanding of the skills and knowledge needed to work safely in cellars. It includes operations, and maintenance procedures for beverage dispensing systems and refrigeration engines, all while executing safe practices that will keep your cellar running smoothly. Cellar covers any area used as the storage location for bulk beverages and equipment that supports its service. This course applies to hotels, clubs, casinos sporting venues but is also valuable for restaurants or other permanent catering events where a cellar may be maintained. This course applies to any person responsible for operating and monitoring a cellar. They may be a dedicated cellar person, a senior bar attendant, a manager or a business owner, and sometimes have stock control responsibilities.
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This course will teach you everything about evaluating beverages and their compatibility with different food items. You'll also learn how to provide advice for customers on the selection and continue personal product knowledge by constantly extending yourself in this area of expertise. The course applies to hospitality organisations that serve food and beverage, including hotels, restaurants, wineries, fine food outlets and clubs. Advice on food and beverage matching might also be provided by wholesalers to hospitality outlets and by retail liquor outlets to retail customers. The course is designed specifically for frontline sales and operational personnel who operate with some level of independence and under limited supervision to provide advice to others about the matching of beverages to food items and cuisines. This includes beverage sales consultants, bar specialists, sommeliers, and other senior bar and food and beverage attendants.
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This course will teach you how to provide accurate information and advice on different menu options. You'll learn about evaluating organizational foods, giving customer-oriented insights into their choices for a particular dish or meal type to ensure that they are well taken care of and satisfied. The course applies to hospitality organisations that serve food, including hotels, restaurants, cafes, wineries, fine food outlets and clubs. The lessons are relevant to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection.
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This course will teach you how to mix drinks like a professional. You will learn about performance outcomes, skills, and knowledge required to prepare attractive and delicious cocktails. It also involves experimenting with new cocktail recipes to boost your skills further. The course applies to any hospitality organisation that operates a bar that serves cocktails, including hotels, restaurants, and clubs. The preparation of cocktails is a high-order technical bar attendant skill used by experienced beverage attendants who operate independently or with limited guidance from others.
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This course will prepare you to deliver customer-focused product assessments by evaluating beers, spirits and liqueurs. You will also learn how best to serve customers in their selection process while continuously extending product knowledge. The course applies to hospitality, retail, breweries, and wholesale organisations that sell beers, spirits and liqueurs. It applies to personnel who operate independently or with limited guidance from others and has substantial specialist knowledge of beers, spirits and liqueurs. This includes beverage sales consultants, bar specialists, sommeliers, and senior bar and food and beverage attendants.
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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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Risk management is a necessary skill for any business to thrive. This course will introduce you to the required knowledge and skills, whether across an entire organization or just within one specific area of your company's workflow. The unit applies to individuals working in positions of authority and who are approved to implement change across the organisation, business unit, program, or project area. They may or may not have responsibility for directly supervising others.