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Course
Work Skills: Cultural inclusiveness
The Aboriginal and Torres Strait Islander peoples in the workplace online course provides employers with the necessary context, practical skills, and knowledge to foster effective workplace communication and strategies to support positive working relationships.
Course
Work Skills: Effective workplace leadership
In this online course, gain an understanding of a range of different styles of leadership and the skills and knowledge that can be used to enhance and define your own leadership style.
Course
Work Skills: Environmental sustainability
In this online course, gain an understanding of sustainable development goals and environmental protections that are in place to support future generations.
Course
Work Skills: Interact effectively with others at work
This online course delivers the principles of communication, understanding different styles and methods and techniques to overcome workplace conflict.
Course
Work Skills: Quality assurance and compliance
This online course delivers the knowledge to establish, identify, and implement quality assurance systems, standards, and controls in the workplace.
Course
An Introduction to Shellfish Safety
A short industry induction course to outline the key topics workers need to be aware of in the production of safe bivalve shellfish.
On completion of the course, you will have a clear understanding of why bivalve shellfish must be harvested and handled following a tight set of requirements to ensure that the product sent to market is safe to eat, and you and your business’s role in meeting these food safety requirements.
Course
Shellfish Safety Supervisors course
A detailed industry food safety course outlining the key topics that supervisors need to be aware of in the production of safe bivalve shellfish.
On completion of the course, you will have a clear understanding of why bivalve shellfish must be harvested and handled following a tight set of requirements to ensure that product sent to market is safe to eat, and your business's role in meeting these food safety requirements.
Industry Role
Chief Executive Officer (Membership Organisation)
The CEO of an organisation that represents recreational fishers has four main aims, advocacy and support for recreational fishing, growing organisational memberships, accessing funding and grants and communicating with members via meetings and newsletters.
Industry Role
Chef/Head Chef
A chef/head chef manages a team of chefs and kitchen staff to plan a menu and prepare entrees, meals, sauces and desserts in a restaurant. They have excellent organisational and time management skills and experience preparing all types of cuisine using meat, seafood, vegetables and a range of other ingredients.
Industry Role
Restaurant Manager
A restaurant manager uses a broad range of managerial and organisational skills to coordinate the hospitality operations of a restaurant. They lead and motivate a front of house hospitality team and pay attention to every detail to ensure the smooth running of the business. They have a sound knowledge of food safety regulations and focus on the requirements of the customers to ensure return business. Duties include rostering and people management, budgeting, ordering supplies and managing bookings