SMC-ELearning: All courses

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SITHIND002: Source and use information on the hospitality industry

Summary

BSBSUS401: Implement and monitor environmentally sustainable work practices

Summary

SITXWHS002: Identify hazards, assess and control safety risks

Summary

SITHCCC018: Prepare food to meet special dietary requirements

Summary

RE - SITXFIN004 - Prepare and monitor budgets

Summary

RE - SITXGLC001 - Research and comply with regulatory requirements

Summary

RE - SITXCCS008 - Develop and manage quality customer service practices

Summary

RE - SITXHRM003 - Lead and manage people

Summary

RE - BSBPEF402 - Develop personal work priorities

Summary

RE- SITXCOM005 - Manage conflict

Summary

RE - SITXMGT001 - Monitor work operations

Summary

RE - SITXFIN003 - Manage finances within a budget

Summary

RE - BSBPEF402 - Develop personal work priorities

Summary

RE - SITHCCC042 - Prepare food to meet special dietary requirements

RE - SITHKOP012 - Develop recipes for special dietary requirements

Summary

RE - SITHCCC028 - Prepare appetisers and salads

RE - SITXFSA006 - Participate in safe food handling practices

RE - SITHCCC023 - Use food preparation equipment

Summary

RE - SITHCCC027 - Prepare dishes using basic methods of cookery

Summary

RE - SITXFSA005 - Use hygienic practices for food safety

RE - BSBTWK401 - Build and maintain business relationships

Summary

RE - BSBSUS411 - Implement and monitor environmentally sustainable work practices

Summary

RE - SITHCCC006 - Prepare appetisers and salads

Summary

SITXHRM001 - Coach others in job skills

Summary

SITXHRM002 - Roster staff

Summary

SITHCCC020 - Work effectively as a cook

Summary

SITHCCC013 Prepare seafood dishes

Summary

SITHKOP005 - Coordinate cooking operations

Summary

SITHCCC019 Produce cakes, pastries and breads

Summary

SITXFSA002 Participate in safe food handling practices

Summary

SITXFSA001 Use hygienic practices for food safety

Summary

BSBWOR203 Work effectively with others

Summary

SITXWHS003 Implement and monitor work health and safety practices

Summary

SITXCCS006 Provide service to customers

Summary

SITHPAT006 Produce desserts

Summary

SITXINV002 Maintain the quality of perishable items

Summary

SITHCCC007 Prepare stocks, sauces and soups

Summary

SITHKOP002 Plan and cost basic menus

Summary

SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes

Summary

BSBDIV501 Manage diversity in the workplace

Summary