TRAINING PROGRAMS€¦ · Web viewWorkshops are customised and delivered at an industry or business...

Creating Hospitality professionals since 1999 Registered training provider No. 6871

ABOUT USCHP School of Hospitality is a Sydney based Registered Training Organisation (RTO) which was developed by Canterbury-Hurlstone Park RSL Club in 1999 to provide a relevant resource to the community in hospitality training.

As an (RTO) accredited by the Australian Skills Quality Authority, we are able to deliver nationally recognised training for those looking to enter the industry, or to develop their careers.

For over 16 years we have enjoyed an excellent reputation as an innovative centre for quality hospitality and business training outcomes.

OUR FACILTIESOur classroom workshops are held inside Canterbury-Hurlstone Park RSL Club. In October 2014 we opened our contemporary purpose built training room, fully equipped with a full service bar, espresso machines and plasma screen. A comfortable and ambient environment for a fun & hands on way to learn job ready skills in true to life environment.

WHAT WE OFFERIn addition to our workshops, short courses and full-length qualification and traineeship training, CHP School of Hospitality also offers - customized training and recognition services for the registered clubs industry. We also have a proud history of providing subsidized training to local school students in Cert II in Hospitality, Cafe, RSA and RCG courses.

OUR CREDENTIALSWe are accredited by the Australian Skills Quality Authority to deliver Nationally Recognised Training. We are also recognised by Liquor and Gaming NSW and NSW Food Authority as approved providers of mandatory training for the Clubs industry. RTO National Code 6871.

PROGRAM BENEFITS Can be customised to suit the needs of individual hospitality organisations Are designed to allow flexible delivery option Have realistic class sizes to maximise the quality of the learning provided Are competitively priced Are delivered by professional trainers with extensive experience in the industry.

LOCATIONWorkshops are held at our purpose-built training facility situated on the lower level ofCanterbury-Hurlstone Park RSL Club, 20-26 Canterbury Rd Hurlstone Park.

COURSE SCHEDULEWe are constantly reviewing our course offering and scheduling, please check the website for current course options and dates.

(02) 9559 0025 chpsoh.com.au [email protected] @CHPSOH | Course Handbook | V4.9 | January 2020

of 46

https://mail.chprsl.com.au/owa/redir.aspx?C=KeslaHpducPB3-BCqctdsREP6OLOTCuVPT8sbKNb-SW4k4LZDbnUCA..&URL=mailto%[email protected]

https://mail.chprsl.com.au/owa/redir.aspx?C=MV_80qw05n5EjxEI2krRBvToBCNtlt-DAdUSc-VH4lu4k4LZDbnUCA..&URL=http%3A%2F%2Fchpsoh.com.au


Contents

TRAINING PROGRAMS...................................................................................................................3

FULL QUALIFICATIONS...................................................................................................................4

BSB51918 DIPLOMA OF LEADERSHIP AND MANAGEMENT.......................................................6

BSB42015 CERTIFICATE IV IN LEADERSHIP AND MANAGEMENT...............................................8

SIT50416 DIPLOMA OF HOSPITALITY MANAGEMENT..............................................................10

SIT40416 CERTIFICATE IV IN HOSPITALITY...............................................................................13

SIT30716 CERTIFICATE III IN HOSPITALITY (RESTAURANT FRONT OF HOUSE).........................16

SIT30616 CERTIFICATE III IN HOSPITALITY...............................................................................19

SIT20316 CERTIFICATE II IN HOSPITALITY................................................................................22

SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY.............................................................24

SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY.............................................................27

SHORT COURSES..........................................................................................................................30

FOOD HYGIENE AND BARISTA..................................................................................................30

DIRECTOR TRAINING................................................................................................................32

FOOD HYGIENE........................................................................................................................ 33

FSS – FOOD SAFETY SUPERVISOR.............................................................................................35

RCG – SITHGAM001 PROVIDE RESPONSIBLE GAMBLING SERVICES.........................................37

RSA – SITHFAB002 PROVIDE RESPONSIBLE SERVICE OF ALCOHOL..........................................39

NON-ACCREDITED COURSES........................................................................................................41

Coffee Skills..............................................................................................................................41

Bar Skills...................................................................................................................................42

Food and Beverage Service......................................................................................................43

Useful Information.......................................................................................................................44

USI – UNIQUE STUDENT IDENTIFIER........................................................................................44


of 46




TRAINING PROGRAMS

Workshops are customised and delivered at an industry or business location or at our venues: Canterbury-Hurlstone Park RSL Club.

Recognition courses are available for existing workers in the hospitality or business industries and allow you to claim credits for what you already know.

Goverment funded courses are offered at various times throughout the year to unemployed local adults on Centrelink benefits. Full details of these are posted on the CHP website or contact us to be placed on the waiting list.

Traineeships training is for new workers seeking to gain Testamurs to be awarded on the job. Your employer may be able to access incentives if you qualify..

School based training in RSA, RCG, Café and Barista - structured and customised to suit the needs of school students and teachers.

COURSE CATEGORIES

FULL QUALIFICATIONS

Certificate Courses

SHORT COURSES

Course units offered individually for job ready qualifications


of 46




FULL QUALIFICATIONS

Simply choose the column heading for your desired qualification at Cert II, III or IV level and Diploma the corresponding units will form a full qualification and are easily attainable in the workplace.

NB: You will require a USI to commence the following qualifications. Please refer to Student Handbook for instructions and guidelines.

SIT20316 Certificate II in Hospitality – Entry level

6 Core and 6 electives chosen for any new entrant worker.

SIT30616 Certificate III in Hospitality – Frontline Staff and Traineeships

7 Core and 8 electives. This qualification provides a pathway to work in organizations such as restaurants, hotels, motels, clubs, pubs, cafes, coffee shops. It provides options for specialization in areas such as accommodation services, food and beverage and gaming. This qualification allows an outcome for small business requiring multi-skilled employees.

SIT30716 Certificate III in Hospitality (Restaurant Front of House)

11 Core and 9 Electives. This qualification reflects the role of individuals who have a range of well-developed front of house food and beverage service and sales skills combined with sound product knowledge.

SIT40416 Certificate IV in Hospitality – Team leader or supervisor in hospitality organizations

9 Core and 12 Electives relating to the role of a team leader or supervisor in hospitality organizations such as restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.

SIT30816 Certificate III in Commercial Cookery – Commercial Cooks

21 Core and 4 Electives. This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.

SIT40516 Certificate IV in Commercial Cookery – Chef & Chef de partie

26 Core and 7 Electives. This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.


of 46




SIT50416 Diploma of Hospitality Management

13 Core and 15 Electives relating to role of highly skilled senior operators.

This qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager.

BSB42015 Certificate IV in Leadership and Management

4 Core and 8 Electives relating to role of Coordinator, Floor Manager, Supervisor, Team Leader and Duty Manager.

This business qualification will develop you for the role of supervision and middle management and is a stepping stone into Senior Management in any industry.

BSB51918 Diploma of Leadership and Management

4 Core and 8 Electives – all chosen with the Senior Manager and CEO in mind. Senior Manager training which can gain you credit towards a variety of Degree courses. Units have been chosen specifically to develop your financial and strategic planning awareness and skills.

This qualification can gain you credit towards a Degree in Business Management, Commerce or similar.


of 46




BSB51918 DIPLOMA OF LEADERSHIP AND MANAGEMENT

This management qualification is widely recognized by all industries as the minimum requirement for senior management. Individuals at this level display initiative and judgement in planning, organising, implementing and monitoring their own workload and the workload of others. They use communication skills to support individuals and teams to meet organisational or enterprise requirements.

They plan, design, apply and evaluate solutions to unpredictable problems, and identify, analyse and synthesise information from a variety of sources.

Testamurs to be awarded

On successful completion of the entire course you will be awarded a nationally recognized BSB51918 Diploma of Leadership and Management testamur with an academy transcript. On successful completion of some units but not the full course, you will be awarded an academy transcript listing the units completed. You can use this qualification to gain credit towards many Degree courses.

Course Type: Government subsidized Traineeship

Study Type

Work-based training combined with workplace assessing:o Face-to-Face workshopso Workplace training o Self-paced study

Duration: 12 months

Course Fee: Government subsidized Fee-free traineeship*

*Smart and Skilled EligibilityTo apply for this course you must meet the Smart and Skilled eligibility criteria:https://smartandskilled.nsw.gov.au/are-you-eligible

Pre-requisite

Applicants must be currently under employment.

The course requires a good level of literacy-speaking, reading and comprehension and writing. These skills are necessary for a person working in a Leadership and Management role.

Our enrolment process requires students to complete a language, literacy and numeracy assessment to ensure they meet the minimum LLN requirements for the course. We want to make sure the selected program is not above learners capabilities to participate.


of 46



https://smartandskilled.nsw.gov.au/are-you-eligible


COURSE UNITS

CORE UNITS BSBLDR511 Develop and use emotional intelligenceBSBMGT517 Manage operational planBSBLDR502 Lead and manage effective workplace relationshipsBSBWOR502 Lead and manage team effectiveness

ELECTIVE UNITS BSBCUS501 Manage quality customer serviceBSBFIM501 Manage budgets and financial plansBSBMGT502 Manage people performanceBSBPMG522 Undertake project workBSBRSK501 Manage riskBSBWOR501 Manage personal work priorities and professional

developmentBSBADM502 Manage meetingsBSBHRM513 Manage workforce planning

Assessment

All assessments must be completed within 12 months of the commencement date. Students will be provided with a learner guide for each unit to support their learning and assessment.

Assessments to be completed for each unit include: Learner workbook Learner Assessment Pack

Assessment types may include:

Written questions Case studies Research tasks Project Third party report

Students are permitted two (2) submissions for each assessment activity. If students are unable to complete an assessment activity satisfactory after the second attempt, they may choose to pay a fee to be assessed in the activity a third time or to attend the full unit training again. Please refer to our student handbook to get the detailed fee information.

Self- paced Learning

Students with little or no experience in the area of Leadership and Management should allow approximately 5 - 10 hours per unit to complete all learning and assessment activities.

Students who have experience or a work history in Leadership and Management may be able to complete assessment activities in a shorter timeframe.

Recognition of Prior Learning (RPL)

In order to be eligible for RPL, the student must demonstrate currency in that particular subject. If you think you are eligible for RPL, please contact us on (02) 9559 0025 or [email protected].


of 46



mailto:[email protected]


BSB42015 CERTIFICATE IV IN LEADERSHIP AND MANAGEMENT

This qualification reflects the role of individuals working as developing and emerging managers in a range of enterprises and industry contexts. They may have existing qualifications and technical skills in any given vocation or profession, yet require skills or recognition in supervisory functions. Typically they would report to a manager. Individuals at this level provide

leadership and guidance to others and take responsibility for the effective functioning and performance of the team and its work outcomes. This course is approved for Traineeship funding.

Job Roles - Coordinator, Leading Hand, Supervisor, Team Leader, Duty Manager


On successful completion of the entire course you will be awarded a nationally recognized BSB42015 Certificate IV in Leadership and Management testamur with an academy transcript. On successful completion of some units but not the full course, you will be awarded an academy transcript listing the units completed.


Study Type:

Work-based training combined with workplace assessing: Face-to-face workshops Workplace training Self-paced study

Duration: 12 months Course Fee: Government subsidized Fee-free traineeship*

*Smart and Skilled EligibilityTo apply for this course you must meet the Smart and Skilled eligibility criteria: https://smartandskilled.nsw.gov.au/are-you-eligible

Pre-requisite

Applicants must be currently under employment.

The course requires a good level of literacy-speaking, reading and comprehension and writing. These skills are necessary for a person working in a Leadership and Management role.



of 46





COURSE UNITS

CORE UNITS BSBLDR401 Communicate effectively as a workplace leaderBSBLDR402 Lead effective workplace relationshipsBSBLDR403 Lead team effectivenessBSBMGT402 Implement operational plan

ELECTIVE UNITS BSBINN301 Promote innovation in a team environmentBSBMGT403 Implement continuous improvementBSBWHS401 Implement and monitor WHS policies, procedures and

programs to meet legislative requirementsBSBWOR404 Develop work prioritiesBSBCMM401 Make a presentationBSBCUS401 Coordinate implementation of customer service

strategiesBSBLED401 Develop teams and individualsBSBMGT401 Show leadership in the workplace

Assessment


Assessments to be completed for each unit include: Learner workbook Learner Assessment Pack


Written questions Case studies and Research tasks Project Third party report



Students with little or no experience in the area of Leadership and Management should allow approximately 5 -- 10 hours per unit to complete all learning and assessment activities.

Students who have experience or a work history in Leadership and Management may be able to complete assessment activities in a shorter timeframe.




of 46





SIT50416 DIPLOMA OF HOSPITALITY MANAGEMENT

This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality skills combined with managerial skills and sound knowledge of industry to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions..

You can also gain credit from your Certificate IV in Hospitality units towards this qualification. This course is approved for Traineeship funding.


On successful completion of the entire course you will be awarded a nationally recognised SIT50416 Diploma of Hospitality Management testamur with an academic transcript. On successful completion of some units but not the full course, you will be awarded an academic transcript with units completed.


Study Type:Work-based training combined with workplace assessing:

Face-to-Face workshops Workplace training Self-paced study

Duration: 18 months



Pre-requisite

Applicants must be currently working in hospitality industry sector.

The course requires a good level of literacy-speaking, reading and comprehension and writing. These skills are necessary for a person working in a team leader, supervisor and manager role.



of 46





COURSE UNITS

CORE UNITS BSBDIV501 Manage diversity in the workplaceBSBMGT517 Manage operational planSITXCCS007 Enhance customer service experiencesSITXCCS008 Develop and manage quality customer service practicesSITXCOM005 Manage conflictSITXFIN003 Manage finances within a budgetSITXFIN004 Prepare and monitor budgetsSITXGLC001 Research and comply with regulatory requirementsSITXHRM002

Roster staff

SITXHRM003

Lead and manage people

SITXMGT001 Monitor work operationsSITXMGT002 Establish and conduct business relationshipsSITXWHS003 Implement and monitor work health and safety practices

ELECTIVE UNITS SITXFSA001 Use hygienic practices for food safetySITXFSA002 Participate in safe food handling practicesSITHFAB005 Prepare and serve espresso coffeeSITHFAB004 Prepare and serve non-alcoholic beveragesSITHFAB007 Serve food and beverageSITHFAB016 Provide advice on foodSITHGAM001 Provide responsible gambling servicesSITHGAM002 Attending gaming machineSITHFAB002 Provide responsible service of alcoholSITHFAB003 Operate a barSITHFAB010 Prepare and serve cocktailsSITHFAB014 Provide table service of food and beverageSITHIND002 Source and use information on the hospitality industryBSBCMM401 Make a presentationSITHIND004 Work effectively in hospitality service


of 46




Assessment


Assessments to be completed for each unit include: Learner workbook Learner Assessment Pack Record of Training Logbook


Written questions Case studies Role plays Observation/Demonstration Research tasks Project



Students with little or no experience in the area of hospitality should allow approximately 5 – 10 hours per week to complete all learning and assessment activities.

Students who have experience or a work history in hospitality industry may be able to complete assessment activities in a shorter timeframe.




of 46





SIT40416 CERTIFICATE IV IN HOSPITALITY

This qualification reflects the role of skilled operators who use a broad range of hospitality service, sales or operational skills combined with supervisory skills and sound knowledge of industry operations to plan, monitor and evaluate the work of team members. This qualification provides a pathway to work as a team leader or supervisor in hospitality organization such as restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops.

You can also gain credit from your Certificate III in Hospitality units towards this qualification. This course is approved for Traineeship funding.

Testamurs to be Awarded

On successful completion of the entire course you will be awarded a nationally recognised SIT40416 Certificate IV in Hospitality testamur with an academic transcript. On successful completion of some units but not the full course, you will be awarded an academic transcript with units completed.


Study Type:Work-based training combined with workplace assessing:




Pre-requisite


The course requires a good level of literacy-speaking, reading and comprehension and writing. These skills are necessary for a person working in a team leader, supervisor and manager role.



of 46





COURSE UNITS

CORE UNITS BSBDIV501 Manage diversity in the workplaceSITHIND004 Work effectively in hospitality serviceSITXCCS007 Enhance customer service experiencesSITXCOM005 Manage conflictSITXFIN003 Manage finances within a budgetSITXHRM001 Coach others in job skillsSITXHRM003 Lead and manage peopleSITXMGT001 Monitor work operationsSITXWHS003 Implement and monitor work health and safety practices

ELECTIVE UNITS SITXFSA001 Use hygienic practices for food safetySITHFAB003 Operate a barSITHFAB005 Prepare and serve espresso coffeeSITHFAB016 Provide advice on foodSITHFAB010 Prepare and serve cocktailsSITHFAB011 Provide advice on beers, spirits and liqueursSITXFSA002 Participate in safe food handling practicesSITHGAM002 Attending gaming machinesSITHFAB002 Provide responsible service of alcoholSITHGAM001 Provide responsible gaming servicesSITEEVT001 Source and use information on the events industrySITHFAB004 Prepare and serve non-alcoholic beverages


of 46




Assessment

All assessments must be completed within 18 months of the commencement date for institutional training and within 12 months of the commencement date for work-based training. Students will be provided with a learner guide for each unit to support their learning and assessment.

Assessments to be completed for each unit include: Learner workbook Student Assessment Pack


Written questions Case studies Role plays Observation/Demonstration Research tasks Project Third party report



Students with little or no experience in the area of hospitality should allow approximately 6 hours per week to complete all learning and assessment activities.





of 46





SIT30716 CERTIFICATE III IN HOSPITALITY (RESTAURANT FRONT OF HOUSE)

This qualification reflects the role of individuals who have a range of well-developed front of house food and beverage service and sales skills combined with sound product knowledge. This specialist qualification provides a pathway to work in various front of house roles in restaurants and cafes.

You can also gain credit from your Cert II in Hospitality and Cert III in Hospitality units towards this qualification. This course is approved for Fee-free apprenticeships funding.


On successful completion of the entire course you will be awarded a nationally recognized SIT30716 Certificate III in Hospitality (Restaurant Front of House) testamur with an academic transcript listing the units completed. On successful completion of some units but not the full course, you will be awarded an academic transcript with units completed.

You can use this qualification to gain credit for SIT40416 Certificate IV in Hospitality.

Course Type: Government subsidized Apprenticeship

Learning optionsWork-based training combined with workplace assessing:

Face-to-face workshops Workplace training Self-paced study

Duration: 20 months

Course Fee: Government subsidized Fee-free apprenticeships*

*Smart and Skilled EligibilityTo apply for this course you must meet the Smart and Skilled eligibility criteria. You can find more information by going to vet.nsw.gov.au/choosing-vet/fee-free-apprenticeships

Pre-requisite:


The course requires a good level of literacy-speaking, reading and comprehension and writing. These skills are necessary for a person working in a front of house role.



of 46




COURSE UNITS

CORE UNITS BSBWOR203 Work effectively with othersSITHFAB002 Provide responsible service of alcohol ITHIND002 Source and use information on the hospitality

industrySITHIND004 Work effectively in hospitality serviceSITXCCS006 Provide service to customersSITXCOM002 Show social and cultural sensitivitySITXFIN001 Process financial transactionsSITXFIN003 Manage finances within a budgetSITXFSA001 Use hygienic practices for food safetySITXHRM001 Coach others in job skillsSITXWHS001 Participate in safe work practices

ELECTIVE UNITS SITHFAB001 Clean and tidy bar areasSITHFAB003 Operate a barSITHFAB005 Prepare and serve espresso coffeeSITHFAB007 Serve food and beverageSITHFAB010 Prepare and serve cocktailsSITHFAB011 Provide advice on beers, spirits and liqueursSITHFAB014 Provide table service of food and beverageSITHFAB016 Provide advice on foodSITXINV001 Receive and store stock


of 46




Assessment




Written questions Case studies Role plays Observation/Demonstration Research tasks



Students with little experience in the area of hospitality should allow approximately 5 – 10 hours per unit to complete all learning and assessment activities.





of 46





SIT30616 CERTIFICATE III IN HOSPITALITY

This is the desired minimum qualification for staff in Club, Pubs, Restaurants, Cafes and Hotels. You can study some units via short courses and obtain a partial qualification and then complete the remainder of the qualification in the workplace or online via work and study. You can also gain credit from your Cert II in Hospitality units towards this qualification. This course is

approved for Traineeship funding.


On successful completion of the entire course you will be awarded a nationally recognized SIT30616 Certificate III in Hospitality testamur with an academic transcript listing the units completed. On successful completion of some units but not the full course, you will be awarded an academic transcript with units completed.

You can use this qualification to gain credit for SIT40416 Certificate IV in Hospitality.


Study TypeWork-based training combined with workplace assessing:


Duration: 16 months

Course Fee: Government subsidized Fee-free traineeship

*Smart and Skilled Eligibility:To apply for this course you must meet the Smart and Skilled eligibility criteria: https://smartandskilled.nsw.gov.au/are-you-eligible

Pre-requisite:


The course requires a good level of literacy-speaking, reading and comprehension and writing. These skills are necessary for a person working in a hospitality role.



of 46





COURSE UNITS

CORE UNITS BSBWOR203 Work effectively with othersSITHIND002 Source and use information on the hospitality

industrySITHIND004 Work effectively in hospitality serviceSITXCCS006 Provide service to customersSITXCOM002 Show social and cultural sensitivitySITXHRM001 Coach others in job skillsSITXWHS001 Participate in safe work practices

ELECTIVE UNITS SITXFSA001 Use hygienic practices for food safetySITHFAB001 Clean and tidy bar areasSITXFIN001 Process financial transactionsSITHFAB005 Prepare and serve espresso coffeeSITHFAB007 Serve food and beverageSITHFAB002 Provide responsible service of alcoholSITHFAB016 Provide advice on foodSITHFAB004 Prepare and serve non-alcoholic beverages


of 46




Assessment



Assessment mythologies may include:

Written questions Case studies and research tasks Role plays Observation/Demonstration



Students with little or no experience in the area of hospitality should allow approximately 5 - 10 hours per week to complete all learning and assessment activities.





of 46





SIT20316 CERTIFICATE II IN HOSPITALITY

This is the entry level qualification for working in a hospitality setting, such as restaurant, hotel, motel, club, pub, cafe and coffee shop. This qualification reflects the role of individuals who have a defined and limited range of hospitality operational skills and basic industry knowledge. They are involved in mainly routine and repetitive tasks and work under direct supervision.


On successful completion of the entire course you will be awarded a nationally recognized SIT20316 Certificate II in Hospitality testamur with an academy transcript. On successful completion of some units but not the full course, you will be awarded an academy transcript listing the units completed. You can use this qualification to gain credit for part of Certificate III and IV in Hospitality or a range of other qualifications at Cert III or IV levels.


Study TypeWork-based training with workplace assessing:


Duration: 12 months


*Smart and Skilled Eligibility:To apply for this course you must meet the Smart and Skilled eligibility criteria: https://smartandskilled.nsw.gov.au/are-you-eligible

Pre-requisite:


The course requires a good level of literacy-speaking, reading and comprehension and writing. These skills are necessary for a person working in a hospitality role.



of 46





COURSE UNITS

CORE UNITS BSBWOR203 Work effectively with othersSITHIND002 Source and use information on the hospitality

industrySITHIND003 Use hospitality skills effectivelySITXCCS003 Interact with customersSITXCOM002 Show social and cultural sensitivitySITXWHS001

Participate in safe work practices

ELECTIVE UNITS SITXFSA001 Use hygienic practices for food safetySITHFAB001 Clean and tidy bar areasSITHFAB002 Provide responsible service of alcoholSITHFAB003 Operate a barSITHFAB005 Prepare and serve espresso coffeeSITHGAM001 Provide responsible gambling services

Assessment

All assessments must be completed within 12 months of the commencement date for the training. Students will be provided with a learner guide for each unit to support their learning and assessment.


Assessment mythologies may include:

Written questions Case studies Role plays Observation/Demonstration



Students with little or no experience in the area of hospitality should allow approximately 5 – 10 hours per week to complete all learning and assessment activities.


Recognition of Prior Learning (RPL)In order to be eligible for RPL, the student must demonstrate currency in that particular subject. If you think you are eligible for RPL, please contact us on (02) 9559 0025 or


of 46




[email protected].

SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

You can also gain credit from your Cert III in Commercial Cookery units towards this qualification. This course is approved for Fee-free apprenticeships funding.


On successful completion of the entire course you will be awarded a nationally recognized SIT40516 Certificate IV in Commercial Cookery testamur with an academic transcript listing the units completed. On successful completion of some units but not the full course, you will be awarded an academic transcript with units completed.

Course Type: Government subsidized apprenticeships Learning optionsWork-based training combined with workplace assessing:


Duration: 3 years

Course Fees: Government subsidized Fee-free traineeship

*Smart and Skilled Eligibility:To apply for this course you must meet the Smart and Skilled eligibility criteria. You can find more information by going to vet.nsw.gov.au/choosing-vet/fee-free-apprenticeships

Pre-requisite:


The course requires a good level of literacy-speaking, reading and comprehension and writing. These skills are necessary for a person working in a supervisory and/or team leading role in commercial kitchen.

Our enrolment process requires students to complete a language, literacy and numeracy assessment to ensure they meet the minimum LLN requirements for the course. We want to


of 46





make sure the selected program is not above learners capabilities to participate.


of 46




COURSE UNITS

CORE UNITS BSBDIV501 Manage diversity in the workplaceBSBSUS401 Implement and monitor environmentally

sustainable work practicesSITHCCC001 Use food preparation equipmentSITHCCC005 Prepare dishes using basic methods of cookerySITHCCC006 Prepare appetisers and saladsSITHCCC007 Prepare stocks, sauces and soupsSITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishesSITHCCC012 Prepare poultry dishesSITHCCC013 Prepare seafood dishesSITHCCC014 Prepare meat dishesSITHCCC018 Prepare food to meet special dietary requirementsSITHCCC019 Produce cakes, pastries and breadSITHCCC020 Work effectively as a cookSITHKOP002 Plan and cost basic menuSITHKOP004 Develop menus for special dietary requirementsSITHKOP005 Coordinate cooking operationsSITHPAT006 Produce dessertsSITXCOM005 Manage conflictSITXFIN003 Manage finances within a budgetSITXFSA001 Use hygienic practices for food safetySITXFSA002 Participate in safe food handling practicesSITXHRM001 Coach others in job skillsSITXHRM003 Lead and manage peopleSITXINV002 Maintain the quality of perishable itemsSITXMGT001 Monitor work operationsSITXWHS003 Implement and monitor work health and safety

practices

ELECTIVE UNITS SITHFAB002 Provide responsible service of alcoholSITHFAB005 Prepare and serve espresso coffeeSITXCCS006 Provide service to customersSITHFAB007 Serve food and beverageSITHFAB014 Provide table service of food and beverageSITXINV001 Receive and store stockSITHFAB003 Operate a bar


of 46




Assessment












of 46





SIT30816 CERTIFICATE III IN COMMERCIAL COOKERY

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

You can also gain credit from your Cert III in Hospitality units towards this qualification. This course is approved for Fee-free apprenticeships funding.


On successful completion of the entire course you will be awarded a nationally recognized SIT30816 Certificate III in Commercial Cookery testamur with an academic transcript listing the units completed. On successful completion of some units but not the full course, you will be awarded an academic transcript with units completed.

You can use this qualification to gain credit for SIT40516 Certificate IV in Commercial Cookery.

Course Type: Government subsidized & Fee-free apprenticeships Learning optionsWork-based training combined with workplace assessing:


Duration: 18 months – 24 months

Course Fees: Course fees for this apprenticeship training is fully subsidized by the NSW Government under the Smart and Skilled Fee Free apprenticeships initiative. For eligible apprentices, there will be no requirement to pay the fee.

Smart and Skilled Eligibility:To apply for this course you must meet the Smart and Skilled eligibility criteria. You can find more information by going to vet.nsw.gov.au/choosing-vet/fee-free-apprenticeships

Pre-requisite:

The course requires a good level of literacy-speaking, reading and comprehension and writing. These skills are necessary for a person working in a front of house role.



of 46




COURSE UNITS

CORE UNITS BSBSUS201 Participate in environmentally sustainable work practices

BSBWOR203 Work effectively with othersSITHCCC001 Use food preparation equipmentSITHCCC005 Prepare dishes using basic methods of cookerySITHCCC006 Prepare appetisers and saladsSITHCCC007 Prepare stocks, sauces and soupsSITHCCC008 Prepare vegetable, fruit, egg and farinaceous

dishesSITHCCC012 Prepare poultry dishesSITHCCC013 Prepare seafood dishesSITHCCC014 Prepare meat dishesSITHCCC018 Prepare food to meet special dietary

requirementsSITHCCC019 Produce cakes, pastries and breadsSITHCCC020 Work effectively as a cookSITHKOP001 Clean kitchen premises and equipmentSITHKOP002 Plan and cost basic menusSITHPAT006 Produce dessertsSITXFSA001 Use hygienic practices for food safetySITXFSA002 Participate in safe food handling practicesSITXHRM001 Coach others in job skillsSITXINV002 Maintain the quality of perishable itemsSITXWHS001 Participate in safe work practices

ELECTIVE UNITS SITXCCS006 Provide service to customersSITXCOM002 Show social and cultural sensitivitySITXINV001 Receive and store stockSITHIND002 Source and use information on the hospitality

industry


of 46




Assessment

Students will be provided with a learner guide for each unit to support their learning and assessment.











of 46





SHORT COURSES

FOOD HYGIENE AND BARISTA

This fun and practical course is designed to give you the necessary skills and knowledge required to use personal hygiene practices to prevent contamination of food and extract and serve espresso coffee beverages using commercial espresso machines and grinders. This course applies to any hospitality organization that serve espresso coffee beverages and

espresso machine operators who operate with some level of independence and under limited supervision.

Certificate to be awardedOn successful completion you will be awarded a nationally recognized Statement of Attainment in:

SITXFSA001 Use hygienic practices for food safety (Pre-requisite unit for SITHFAB005)SITHFAB005 Prepare and serve espresso coffee

Duration 2 days (9:30am – 4:00pm)

LocationCHP School of Hospitality purpose-built training bar located at lower level Canterbury-Hurlstone Park RSL Club

Cost: $150

Course RequirementsAll students are required to arrive 30 minutes before the course start time for registration and ID check.

Students must bring: Photo identification (license or passport) A valid Unique Student Identifier (USI) Pen and paper to make notes and complete assessment activities Comfortable clothing for working in an and around our training bar Flat and closed shoes

This Course combines plain English and questioning to ensure all learners are able to have the best possible chance at comprehending the required knowledge and skills. If you need assistance due to your Language, Literacy or Numeracy Skills, please contact us on (02) 9559 0025 or [email protected]


of 46





Credit TransferIf you have completed SITXFSA001 Use hygienic practices for food safety unit from another training provider, please contact CHPSOH administration team to get a Credit Transfer Application to complete.

Course InformationOur Barista course is delivered in a small group environment for maximum 10 participants to ensure a more personal training experience and more practical time for your barista skills. This course will cover both theory training and practical skills training and during the training, you will learn how to:

Follow hygiene procedures and identify food hazards Report any personal health issues Prevent food contamination Prevent cross-contamination by washing hands Organize coffee workstation Select and grind coffee beans Advise customers and take espresso coffee orders Extract and monitor quality of espresso Undertake milk texturing process Serve espresso coffee beverages Clean espresso equipment

In order to maximize the time possible to help you work on learning and practicing your skills, we offer free practical session and one-to-one sessions (2 hours). Please contact us on (02) 9599 0025 to make an appointment for your free practical session and/or one-to-one session.

Assessment InformationYou will be assessed for both theory knowledge and practical skills for this course. Assessments to be completed include:

Written activities Observation/Demonstration Role Play Final Exam

Students are required to complete all assessment tasks satisfactory to be deemed competent for this course.

If students are assessed as not competent for any of the assessment activities, a free re-assessment will be offered. If students are assessed as not competent again, a re-assessment fee will be applied to re-sit the assessment for a third time (for the detailed fee information, please refer to our online student handbook). If students are assessed as not competent for the third time, they will be required to pay the full course fee to attend the full course again.


of 46




DIRECTOR TRAINING

Specially designed to provide an interactive learning experience for the Club Board and CEO / Club Secretary and to meet the current “requirements for mandatory training for Club Directors” as published on www.olgr.nsw.gov.au

Target GroupClub Board and CEO/Club Secretary

Certificates to be awardedOn successful completion you will be awarded nationally recognized Statements of Attainment in:

BSBGOV401 Implement Board member responsibilities BSBGOV402 Work within organizational structure BSBGOV403 Analyze financial reports and budgets

Learning options 1 day workshop (9:30am – 4:30pm) at Canterbury-Hurlstone Park RSL Club or on site at

your venue Recognition of prior leaning (RPL) – submission of a portfolio of evidence

Cost: $390 pp

Course RequirementsAll participants are required to arrive 30 minutes before the course start time for registration and ID check.

Participants must bring: Photo identification (license or passport) A valid Unique Student Identifier (USI) Pen and paper to make notes and complete assessment activities

This course requires a good level of literacy-speaking, reading and comprehension and writing. These skills are necessary for a person working in a Director and CEO role.


Written activities Report Analysis Case Study


of 46



http://www.olgr.nsw.gov.au/


FOOD HYGIENE

This one day course meets the current requirements under the NSW Food Act 2003 in relation to the skills and knowledge that a person involved in the preparation, packaging or service of food is required to have in NSW and meets the requirements of Food Standard 3.2.2.

Course AimThis unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organizational procedures and to identify and control food hazards.

Who should attend this course?This unit applies to all tourism, hospitality and catering organizations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, bars, tour operators, attractions, function, event, exhibition and conference caterers, educational institutions, aged care facilities, correctional centers, hospitals, defense forces, cafeterias, kiosks, canteens, fast food outlets, residential caterers, in flight and other transport caterers.

It applies to food handlers which can be any person who directly handles food or food contact surfaces food such as cutlery, plates and bowls. People at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, kitchen stewards, kitchen hands, bar and food and beverage attendants and sometimes room attendants and front office staff.

Certificate to be awardedOn successful completion of this course nationally recognized certificate in:SITXFSA001 Use hygienic practices for food safety

NOTE: Students also have the option of continuing on for the day for an additional $100.00 and gaining a Food Safety Supervisor certificate.

DurationHalf day workshop from 9:30am to 1:30pm

LocationCHP School of Hospitality purpose-built training facility, lower level Canterbury-Hurlstone Park RSL Club

Cost: $50


of 46







Course InformationThis course will cover both theory and practical skills training. Topics of this course are:

Follow hygiene procedures and identify food hazards Report any personal health issues Prevent food contamination Prevent cross-contamination by washing hands


Written activities Case Study Observation/Demonstration Final Exam




of 46





FSS – FOOD SAFETY SUPERVISOR

This one day course meets the compliance requirements of the NSW legislation that applies to the mandatory Food Safety Supervisor position.

The course creates awareness of personal and workplace hygiene requirements, safe practices of storage, cooking and serving of food, and

putting food safety policies and plans into effect in the workplace.

Course AimTo provide training to Food Safety Supervisors in safe food handling practices that can be implemented in businesses. The aim is to reduce the incidence of food borne illness attributed to food handling errors in the hospitality industry and increase consumer confidence in food served in NSW.

Who should attend this course?This course is well suited for people engaged in industry.

Any business that serves food that is ready to eat, potentially hazardous and not sold and served in its package must appoint and train at least on Food Safety Supervisor who must attend this course. This includes businesses such as restaurants, cafes, takeaway shops, bakeries, caterers, hotels, clubs, pubs, food markets, mobile food vendors and supermarket hot food sales.

Certificates to be awardedOn successful completion of this course you will be awarded a nationally recognised certificate in:

SITXFSA001 Use hygienic practices for food safety and SITXFSA002 Participate in safe food handling practices and NSW FOOD Authority – Food Safety Supervisor Certificate

Duration1 day workshop from 9:30am to 5:30pm

LocationCHP School of Hospitality purpose-built training facility, lower level Canterbury-Hurlstone Park RSL Club

Cost: $190


of 46







Course InformationThis course will cover both theory and practical skills training. Topics of this course are:

Use hygienic practices in food safety Follow food safety program Store food safely Prepare food safely Provide safe single use items Maintain a clean environment Dispose of food safely


Written activities Observation/Demonstration Final Exam




of 46





RCG – SITHGAM001 PROVIDE RESPONSIBLE GAMBLING SERVICES

This one day course is a mandatory requirement under the Gaming Machine Act and Registered Clubs Act for those seeking employment in a licensed premise or Registered Club where there are gaming machines.

Course AimThis program provides:

The necessary knowledge and understanding of the current NSW gaming legislation Rights and responsibilities of individuals under that legislation to support harm

minimization and responsible gaming activities

Certificates to be awardedOn successful completion of this course you will be awarded a nationally recognized Statement of Attainment in SITHGAM002 Provide responsible gambling services.

You will also be awarded the Liquor and Gaming NSW RCG interim certificate.

Duration1 Day – 6 hour Workshop from 9:30am to 4:00pm (9:00am enrolment & course commences at 9:30am)

LocationCHP School of Hospitality training room, lower level Canterbury-Hurlstone Park RSL Club

Cost: $120 (includes the cost of the Liquor and Gaming NSW Competency Card)

Course Requirements All students are required to arrive 30 minutes before the course start time for registration and ID check.

Students must bring: Photo identification (license or passport) A valid Unique Student Identifier (USI) Pen and paper to make notes and complete assessment activities



of 46





Course InformationTopics of this course are:

Government, gambling and legislation Statutory signage requirements Gambling inducements, player prizes, reward schemes, cash and cheque dispensing Minors Responsible and problem gambling Responding to potential problem gamblers Self exclusion and counseling


Written activities Case study Role play Final Exam




of 46




RSA – SITHFAB002 PROVIDE RESPONSIBLE SERVICE OF ALCOHOL

This one day course is a mandatory requirement under the Liquor Act and Registered Clubs Act for those seeking employment in a licensed premise or Registered Club.

Course AimThe program deals with the rights and responsibilities involved in the sale, service or supply of alcohol in NSW.

Certificates to be awardedOn successful completion of this course you will be awarded a nationally recognized Statement of Attainment in SITHFAB002 Provide responsible services of alcohol

You will also be awarded the Liquor and Gaming NSW RSA interim certificate.

Duration1 Day -- 6 hour Workshop from 9:30am to 4:00pm

(9:00am enrolment & course commences at 9:30am)

LocationCHP School of Hospitality training room, lower level Canterbury-Hurlstone Park RSL Club

Cost: $170 (includes the cost of the Liquor and Gaming NSW Competency Card)


Students must bring: Photo identification (license or passport) A valid Unique Student Identifier (USI) Pen and paper to make notes and complete assessment activities



of 46





Course InformationTopics of this course are:

The context of RSA in NSW Legislative framework for RSA Impact of Alcohol Preventing intoxication and underage drinking

This one day training will cover both theory knowledge and practical skills and you will learn how to:

Sell or serve alcohol responsibly Assist customers to drink within appropriate limits Assess alcohol affected customers and identify customers whom sale or service must be

refused Refuse to provide alcohol


Written activities Role play Final Exam




of 46




NON-ACCREDITED COURSES

Coffee Skills

Course AimWe all love our coffee and that’s just what this course will give you the hands on practical skills to become a great barista. At CHP we create a fun and casual environment for you to participate in and relax whilst learning the art of practical barista skills.

This is a great course to start your journey to become a quality barista or alternatively perfecting the art to make a killer coffee at home.

Training DetailsThis barista program will give you the necessary skills to prepare and serve espresso in restaurants, bars and cafes using commercial espresso machines. Our program runs for 3 hours and you will learn the art of being a Barista in a fun environment with plenty of coffee beans and milk with skilled trainers in small groups. You will learn:

The history and origin of coffee beans Select and grind the coffee How to set up the machine and equipment Storage of the beans Perfecting the shot of espresso Texturing the milk Making the different styles of coffee including Latte , Cappuccino , Flat white , Long black ,

Espresso , Piccolo, Macchiato , Mocha Keeping the machine and grinder clean.

Certificates to be awardedYou will be issued a Certificate of Participation upon course completion.

Duration3 hours (9:00am – 12:00pm)

LocationCanterbury Hurlstone Park RSL Club 20 – 26 Canterbury Road Hurlstone Park NSW 2193

Cost: $80


of 46




Bar Skills

Course AimGet your hospitality career started with this fun hands-on practical introduction to working behind a bar. You will learn how to get the bar ready for the start of your shift, how to operate all equipment, how to pour the perfect beer and so much more.

This is a great skills based course to have you 100% job ready and on the road to becoming a ROCKSTSAR bartender anywhere in the world.

Pre-requisite Requirement All students must be 18 years old on the day to participate in this Bar Skills course If you want to work in the Hospitality Industry pouring alcoholic beverages, consider

getting your RSA certificate too

Training DetailsWhat makes a great bartender?

PRODUCT KNOWLEDGE CUSTOMER SERVICE ANDPERSONALITY

Our bar Skills course will give you the hands on experiences on all aspects of working in a bar environment in a fun and relaxed way by experienced industry experts. You will learn:

Introduction to all equipment and glassware Customer service skills Pouring the perfect beer Opening, presenting and pouring wine Understanding all spirits and mixes Preparing garnishes Hygiene procedures

Certificates to be awardedYou will be awarded a Certificate of Participation upon course completion.

Duration3 hours (1:00pm – 4:00pm)

LocationThis course will be delivered in our purpose built training bar with real alcohol used for training at Canterbury Hurlstone Park RSL Club 20 – 26 Canterbury Road Hurlstone Park NSW 2193.

Cost: $80


of 46




Food and Beverage Service

Course AimWant to get work in a food and beverage environment? This course aims to elevate your opportunities in the hospitality industry as Food and Beverage staff.

The Food and Beverage Service is a hands on training course that provides you with the basic skills required to prepare the venue for the start of service period, take food and beverage orders, understand the menu items , cross sell and upsell whilst utilising your outstanding customer service skills.

Training DetailsThis course will teach you the skills needed to serve food and beverages to customers in all different types of Food and beverage outlets whether that is the local restaurant or a five start hotel. You will learn:

Greet, meet and seat customers First impressions count Setting up the service area and be ready to welcome guests Preparing stock Specials menu product knowledge Wine appreciation and knowledge Presenting open and pouring wine for customer Taking orders cross sell and upsell. Delivering excellent and professional customer service Building rapport with the customer Preparing the customer after order is taken cutlery etc. Closing down after service is over

Certificates to be awardedYou will be issued a Certificate of Participation upon course completion.

Duration4 hours (10:00am – 1:00pm)

LocationCanterbury Hurlstone Park RSL Club 20 – 26 Canterbury Road Hurlstone Park NSW 2193

Cost: $99


of 46




Useful Information

USI – UNIQUE STUDENT IDENTIFIER

From 1 January 2015 if you are undertaking nationally recognised training delivered by a registered training organization you will need to have a Unique Student Identifier (USI). This includes studying at TAFE or with a private training organization, completing an apprenticeship or skill set, certificate or diploma course.

A USI gives you access to your online USI account which is made up of ten numbers and letters. It will look something like this:

3AW88YH9U5

A USI account will contain all your nationally recognised training records and results from 1 January 2015 onwards. Your results from 2015 will be available in your USI account in 2016.

When applying for a job or enrolling in further study, you will often need to provide your training records and results. One of the main benefits of the USI is that you will have easy access to your training records and results throughout your life.

You can access your USI account online from a computer, tablet or smart phone anywhere and anytime.

Do you need a USI?You will need a USI when you enroll or re-enroll in training from 1 January 2015 if you are a: student enrolling in nationally recognized training for the first time, for example if you are studying at TAFE or with a private training organization, completing an apprenticeship or skill set, certificate or diploma course; school student completing nationally recognized training; or student continuing with nationally recognized training.

You are a continuing student if you are a student who has already started your course in a previous year (and not yet completed it) and will continue studying after 1 January 2015.

Once you create your USI you will need to give your USI to each training organization you study with so your training outcomes can be linked and you will be able to:• view and update your details in your USI account;• give your training organization permission to view and/or update your USI account;• give your training organization view access to your transcript;• control access to your transcript; and• view online and download your training records and results in the form of a transcript

which will help you with job applications and enrolment in further training.

If you are an international, overseas or an offshore student please visit usi.gov.au for more information.

How to get a USI?

It is free and easy for you to create your own USI online.

While you may create your own USI, training organizations are also able to create a USI for you. Training organizations should do this as part of the enrolment process when you begin studying. Where this service is provided, training organizations will let you know.


of 46




USI – UNIQUE STUDENT IDENTIFIER continued…

Steps to create your USI – go to www.usi.gov.au and follow the steps.

The following steps show how you can create a USI:

Step 1 Have at least one and preferably two forms of ID ready from the list below: Driver’s Licence Medicare Card Australian Passport Visa (with Non-Australian Passport) for international students Birth Certificate (Australian) Certificate Of Registration By Descent Citizenship Certificate Immi Card

IMPORTANT: To make sure we keep all of your training records together, the USI will be linked to your name as it appears on the form of ID you used to create the USI. The personal details entered when you create a USI must match exactly with those on your form of ID.

If you do not have proof of ID from the list above, you can contact your training organization about the other forms of ID they can accept to help you get a USI.

Step 2 Have your personal contact details ready (e.g. email address, or mobile number, or address).

Step 3 Visit the USI website at: usi.gov.au.

Step 4 Select the ‘Create a USI’ link and follow the steps.

Step 5 Agree to the Terms and Conditions.

Step 6 Follow the instructions to create a USI – it should only take a few minutes. Upon completion, the USI will be displayed on the screen. It will also be sent to your preferred method of contact.

Step 7 You should then write down the USI and keep it somewhere handy and safe.


of 46



http://www.usi.gov.au/

TRAINING PROGRAMS€¦ · Web viewWorkshops are customised and delivered at an industry or business...

Documents

Transcript of TRAINING PROGRAMS€¦ · Web viewWorkshops are customised and delivered at an industry or business...