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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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Environmental sustainability 1_New (SS)
Environmental sustainability 1_New (SS)
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Access and interpret product information (SS)
Access and interpret product information (SS)
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Enhance customer service experiences (SS)
Enhance customer service experiences (SS)
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Provide service to customers (SS)
Provide service to customers (SS)
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Use a computerised reservations or operations system (SS)
Use a computerised reservations or operations system (SS)
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Prepare quotations (SS)
Prepare quotations (SS)
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Provide advice on international destinations (SS)
Provide advice on international destinations (SS)
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Provide advice on Australian destinations (SS)
Provide advice on Australian destinations (SS)
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Certificate IV in Travel and Tourism - Domestic
Certificate IV in Travel and Tourism - Domestic
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Manage conflict (SS)
Manage conflict (SS)
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Patisserie foundation skills (SS)
Patisserie foundation skills (SS)
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Certificate III in Patisserie-Domestic
Certificate III in Patisserie-Domestic
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Environmental sustainability 1(SS)
Environmental sustainability 1(SS)
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Use cookery skills effectively(SS)
Use cookery skills effectively(SS)
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Culinary arts specialty skills(SS)
Culinary arts specialty skills(SS)
Teacher:
Nineveh Djukic
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Introduction to Culinary Arts(SS)
Introduction to Culinary Arts(SS)
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Clean kitchen premises and equipment(SS)
Clean kitchen premises and equipment(SS)
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Participate in safe work practices(SS)
Participate in safe work practices(SS)
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Work effectively as a cook(SS)
Work effectively as a cook(SS)
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Implement and monitor environmentally sustainable work practices(SS)
Implement and monitor environmentally sustainable work practices(SS)
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Culinary arts foundation skills(SS)
Culinary arts foundation skills(SS)
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Plan and cost basic menus(SS)
Plan and cost basic menus(SS)
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Show social and cultural sensitivity(SS)
Show social and cultural sensitivity(SS)
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Coach others in job skills(SS)
Coach others in job skills(SS)
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Work effectively with others(SS)
Work effectively with others(SS)
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Maintain the quality of perishable items(SS)
Maintain the quality of perishable items(SS)
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Receive and store stock(SS)
Receive and store stock(SS)
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Certificate III in Commercial Cookery-Domestic
Certificate III in Commercial Cookery-Domestic
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