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Evolution Hospitality Institute
Courses
All Courses
Hotel &Restaurant Management
Certificate III in Hospitality
Diploma of Hospitality Management
Advanced Diploma of Hospitality Management
Commercial Cookery
Certificate III in Commercial Cookery
Certificate IV in Commercial Cookery
Diploma of Hospitality Management
Advanced Diploma of Hospitality Management
Patisserie
Certificate III in Patisserie
Certificate IV in Patisserie
Diploma of Hospitality Management
Advanced Diploma of Hospitality Management
Event Management
Certificate III in Events
Travel & Tourism
Certificate IV in Travel and Tourism
Advanced Diploma of Travel and Tourism Management
English Courses
Pre-Intermediate
Intermediate
Upper-Intermediate
Smart & Skilled
Certificate III in Commercial Cookery
Certificate IV in Commercial Cookery
Certificate IV in Travel and Tourism
Certificate III in Patisserie
Certificate III in Events
Government Funded Courses
Statement of Attainment in Hospitality (Front of House) - SG00007849
Statement of Attainment in Hospitality (Commercial Cookery Basics) - SG00007780
Statement of Attainment in Hospitality (Back of House) - SG00007433
Statement of Attainment in Food Handling and Safety - SG00007767
Espresso Machine Operation - SITSS00048
My Passport
Professional Development
Australian Ready
A Safe Workplace
Mentoring and Supervision
The Entrepreneur
The art of Networking
Customer Service in Today's Workplace
Short Courses
Health and Safety in the workplace
RSA
Basic Food Handlers
Food Safety Supervisor
Infections Control
Finance Management
Business Planning
Barista and Coffee Knowledge
Destination input (Advise to the traveler)
People and Culture (the Employer)
People and Culture (the Employee)
Safety Risk & Wellbeing in the Workplace
Sushi and Sashimi
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Course categories:
Miscellaneous
Modules/Units
Modules/Units / Portfolio and Practical Observations
Courses
ELICOS Self Study
Smart & Skilled
Short Courses
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Participate in safe work practices(SC)
Maintain the quality of perishable items
Receive and store stock
Clean kitchen premises and equipment
Participate in safe work practices
Participate in safe food handling practices
Use hygienic practices for food safety
Produce pastries(SC)
Produce cakes(SC)
Participate in safe food handling practices (SC)
Prepare and serve espresso coffee (SC)
Access and interpret product information
Advanced culinary skills
Basic Food Handlers-Offshore
Business operations
Clean and tidy bar areas
Clean premises and equipment
Commercial Cookery work placement, holistic clustered assessment (TEST UNIT)
Comply with infection prevention and control policies and procedures
Construct normal international airfares
Construct promotional international airfares
Culinary arts foundation skills
Culinary arts specialty skills
Customer service
Develop and manage quality customer service practices(T)
Design and produce sweet buffet showpieces
Develop and Implement a business plan
Develop and implement marketing strategies
Develop and manage quality customer service practices
Develop tourism products
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