Short Courses Australia is Offering

Food Safety Handler (FSH)

In this 4-hour course, participants receive a certificate in SITXFSA005 Use hygienic practices for food safety.

The course is relevant to any person seeking employment in hospitality and services type roles that directly handle food or food contact surfaces such as cutlery, plates, and bowls during the course of their daily work activities, including restaurants, cafes, clubs, hotels, and bars; function, event, exhibition and conference catering; aged care facilities; hospitals; cafeterias, kiosks, canteens, and fast food outlets; and transport catering.

Responsible Service of Alcohol (RSA)

Short Courses Australia is accredited by the Director of (LCV) Liquor Control Victoria to deliver the Responsible Serving of Alcohol (RSA) course in Melbourne & Regional Victoria.

This session, includes the full national unit of competency SITHFAB021 Responsible Service of Alcohol.

The RSA is a 6-hour course.

It is a requirement that anyone working within a licensed alcohol-serving venue in Melbourne, Victoria to have completed a SITHFAB021 Responsible Service of Alcohol and a Liquor Control Victoria RSA certificate.

Barista Coffee Course

During this six (6) hour course, you will learn essential coffee skills in a group environment that allows time to receive practical training and to then making coffee under the supervision of our qualified barista trainer.

Participants will receive training in the following:

• History and origins of coffee;
• Grind management and dosing;
• The start-up and break down of a coffee machine;
• Creating up to 12 different coffee styles;
• Develop skill required to texture milk;
• Tasting and understanding the ranges and strengths of coffee.

Barista Coffee Course

During this six (6) hour course, you will learn essential coffee skills in a group environment that allows time to receive practical training and to then making coffee under the supervision of our qualified barista trainer.

Participants will receive training in the following:

• History and origins of coffee;
• Grind management and dosing;
• The start-up and break down of a coffee machine;
• Creating up to 12 different coffee styles;
• Develop skill required to texture milk;
• Tasting and understanding the ranges and strengths of coffee.