Conduct night audit
This resource deals with the skills and knowledge required to audit financial procedures in a front office context including checking and balancing transactions and completing reports. It contains activities and resources to facilitate self-paced learning. Topics covered include: Work to policies and procedures within a variety of organisations, Work with night management in carrying out security precautions, Balance financial systems, Identify discrepancies and take corrective action, and Com
Prepare rooms for guests
This resource covers the skills and knowledge that will assist the learner to prepare rooms for guests as part of housekeeping for a hotel. It contains activities and resources to facilitate self-paced learning. Topics include: set up equipment and trolleys, the room attendants trolley, access rooms for servicing, make up beds, clean and clear rooms and occupied rooms.
Promote products and services to guests
This resource covers the skills and knowledge that will assist the learner to promote products and services to guest to meet the customers’ needs and wants. It contains activities and resources to facilitate self-paced learning. Topics covered include: develop product, service and market knowledge, conduct formal and informal research, share knowledge within and organisation, identify customer needs and preferences, use selling techniques, make customers aware of extras and provide accurate in
Provide accomodation and reception services
This resource covers the skills and knowledge that will assist the learner to provide accommodation and reception services in any commercial establishment where guests can stay one night or longer. It contains activities and resources to facilitate self-paced learning. Topics include: prepare for guest arrival, checking and reviewing daily arrivals, room allocation, providing information within the organisation, uncertain arrivals and reservations, organising guest departures, and preparing, upd
Receive and Process Reservations
This resource covers the skills and knowledge that will assist the learner to receive and process reservations in any size establishment. It will also assist the learner with how to provide information to prospective clients that will induce them to make a reservation. It contains activities and resources to facilitate self-paced learning. Topics covered include: responding to enquiries about types of rooms available, costs, facilities and services, promote products and services within the organ
Receive and store kitchen supplies
This unit teaches the skills and knowledge involved in
receiving and storing kitchen supplies. In activity 1 students will learn about
storing and rotating kitchen supplies. Students will learn to classify commodities
and store, organise and label stock. Activity 2 looks at ordering and receiving
kitchen supplies. Students will learn how to place and order and how to check the
order is received correctly. This activity also looks at the paperwork involved in
ordering and
Use basic methods of cookery
This unit covers the skills for basic cookery. Activity 1
looks at cookery and how and why different methods are applied. The activity also
looks at some of the large scale equipment that you find in commercial kitchens such
as ovens, grills, steamers and microwaves. Activity 2 looks at some of the basic
methods of cookery using water including boiling, simmering, blanching and poaching.
Students are shown how to apply these methods of cookery, what equipment to use and
a
Prepare and cook poultry and game
This unit covers the skills and knowledge to prepare and
cook poultry and game. Activity 1 looks at some of the common principles we need to
apply to poultry and game. Students will learn some techniques including handling
and storing, defrosting, carving and presenting poultry and game. In Activity 2 we
look at poultry. This activity should teach students about types of poultry,
selecting poultry, preparations techniques. Activity 3 looks at preparing and
selecting game.
Develop and update hospitality industry knowledge
This unit helps students to develop and update their
knowledge of the Hospitality industry. Activity 1 covers the hospitality industry,
what it is, the key departments and how to research the industry, sharing knowledge
with colleagues and customers. This activity should also give students the ability
to keep their knowledge of the industry up to date throughout their career. Activity
2 looks at the tourism industry and its relationship with the hospitality industry.
Acti
Organise and prepare food
This unit covers the skills and knowledge to organise and
present food to customers. Activity 1 teaches students to organise themselves so
that they learn to work both safely and hygienically. They will learn how to work
cleanly and safely, how to select kitchen tools, how to select and prepare
vegetables and how to use basic cutting techniques. In Activity 2 students will
learn about reading and interpreting recipes. They will learn about selecting and
preparing fruit, b
Apply principles of visual design and communication to the development of a multimedia product
This unit describes the skills and knowledge required to incorporate the principles of visual design and communication into the development of multimedia products for use within the cultural industries. It contains activities and resources to facilitate self-paced learning. Topics include: understanding testing, exploring techniques, focus groups, determining testing stages, scoping the test, selecting test techniques, conducting an expert test, conducting a user test, making recommendations an
Design a multimedia product
This resource covers the skills and knowledge required to integrate and use scripting language in authoring a multimedia product . It contains activities and resources to facilitate self-paced learning. Topics include: framing a training plan, considering multimedia, designing for an organisation, proposing a synopsis, considering architecture, conducting research, breaking down content, drafting specifications, evaluating the design and finalising all specifications.
Apply principles of game design to a media product
This learning object encompasses the competency involved in developing and implementing skills and knowledge required to design games and document the process for developing them. It involves identifying project requirements, researching and generating ideas, selecting a game genre, drafting and finalising design documents.
Apply principles of instructional design to a multimedia product
This learning object encompasses the competency involved in developing and implementing skills and knowledge required to apply the principles of instructional design to a multimedia product. It involves interpreting a brief, conducting research, generating ideas, selecting a model, composing and evaluating the product.
Improving Communication Skills - Internal Communication
This is an innovative e-learning training resource in communication skills
and knowledge that can be mapped to units of competency for a variety of training
packages.
Improving Communication Skills - External Communication
This is an innovative e-learning training resource in communication skills
and knowledge that can be mapped to units of competency for a variety of training
packages.
Observe, Monitor and Maintain Information
This task is concerned with the skills needed to observe,
monitor and maintain information about offenders and their environment so that you
can determine the risks and needs of offenders you are responsible for
supervising.
Respond to Offenders at Risk
This task is concerned with exploring the key issues in
responding to risks, reviewing organisational services and programs targeting
offenders at risk, and identifing the skills of correctional officers working with
offenders at risk.
Assess Offender Risks and Needs
This task is concerned with the skills needed to assess
offender’s risks and needs through a structured assessment process to determine
criminogenic risk. The purpose of this task is to develop an Offender Management
Plan which is the basis of offender management and behaviour intervention. This
process uses case management principles and an outcomes focus on
rehabilitation.
Maintain quality system and continuous improvement processes within work/functional area
This resource covers the skills and knowledge required to ensure that quality system requirements are met and to initiate continuous improvements within the work/functional area. It contains activities and resources to facilitate self-paced learning. Topics include: develop and maintain quality framework, encouraging team participation, maintain quality documentation, provide training in quality systems and improvement processes, optimise and report performance and evaluate relevant components o
