Hospitality

LCQ

  • Location:
    Westport and Greymouth
  • Total Duration:
    1 day
  • $261.00 ($253.00 Fee + $8.00 NZQA)


Core Elements

This is a one-day course, with an online assessment.

  • Unit standard 16705: Demonstrate knowledge of host responsibility requirements as a duty manager of licensed premises
  • Unit standard 4646: Demonstrate knowledge of the Sale and Supply of Alcohol Act 2012 and its implications for licensed premises

Enrolments must be received 2 weeks prior to course date, in order to confirm place and receive pre-course learning material.

Students are required to complete a workbook prior to attending the course. This pre-work is essential to the one-day course as time will be spent revising workbook content and preparing students to sit an online, external exam with the Training Bureau in the two-weeks following the course. When completed, students 20 years and older will be able to progress a Manager’s Certificate with the local authority. All details will be provided at the time of enrolment.

Check the calendar for details.

Disclaimer

 

BARISTA ESPRESSO SKILLS

 

Are you wanting to make the most of your home espresso machine? Or, maybe you’re currently working in a café and want to improve your Barista skills? This course will help equip you with the knowledge you need to prepare a perfect cup of coffee for home or work.

Check the calendar for details.

Disclaimer

 

FOOD SAFETY

  • Location:
    Greymouth and Westport
  • Total Duration:
    3 days
  • $384.00 ($371.00 Fee + $13.00 NZQA)

 

Core Elements

This is an integrated classroom and practical training delivery package over three days.

  • Unit Standard 167: Practice food safety methods in a food business under supervision
  • Unit Standard 168: Demonstrate knowledge of food contamination hazards and control methods used in a food establishment.

Enrolments must be received 2 weeks prior to course date, in order to confirm place and receive pre-course learning material. Students are required to complete a workbook prior to attending the course. On successful completion of this course, students will be able to:

  • Maintain effective personal hygiene when working with food in a food business under supervision
  • Prevent cross contamination in a food business under supervision
  • Measure, record and act on temperature of high risk food in a food business under supervision
  • Demonstrate knowledge of hazards that cause food-borne illness and food spoilage
  • Methods used to control hazards that cause food-borne illness and food spoilage in a food establishment
Entry Criteria
  • Pre-course leaning activities and workbook to be completed by class day.

Check the calendar for details.

Disclaimer