All learning programmes that include Learner Guides, Videos, Quizzes, etc. These courses are normally divided into modules, each with a particular focus
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The purpose of this two‑lesson course is to equip waiters in South Africa with the core restaurant service skills and comprehensive menu knowledge needed to succeed in the hospitality industry.
Learners progress quickly from basic order‑takers to trusted dining consultants.
This focused two‑lesson design distils the most essential knowledge for those starting their culinary journey.
Together, these pillars form the quickest path to becoming a reliable, trusted, and indispensable kitchen team member.
This course empowers front‑of‑house restaurant staff with the mindset and skills to deliver exceptional guest service at every stage of the dining journey—from the first greeting to the final farewell. By mastering communication, problem‑solving, and relationship‑building, you’ll learn how to consistently create positive dining interactions that build guest loyalty and strengthen your restaurant’s reputation.
This course focuses on a crucial professional skill: the ability to make sound decisions guided by integrity and responsibility. Modern workplaces demand not only technical ability but also ethical awareness and behavior. A structured understanding of workplace ethics and the code of conduct reduces risks, strengthens individual credibility, and cultivates a respectful environment that benefits employees, clients, and stakeholders alike.
The purpose of this short compliance course is to give all restaurant personnel in South Africa a solid understanding of their legal obligations and employee protections under the Occupational Health and Safety (OHS) Act. Every participant will gain practical knowledge of restaurant safety procedures, enabling them to comply with South African law while ensuring a safe workplace. The program emphasizes the legal duty to know and apply correct safety measures, protecting employees, customers, and business reputation.
The purpose of this short course is to provide aspiring and new bartenders with the essential, foundational bartending skills required for a successful career. The program addresses the critical need for training that balances creative mixology techniques with the non-negotiable principles of responsible alcohol service. Consequently, it aims to produce knowledgeable, confident, and conscientious hospitality professionals.
This course provides foundational cashier training for new hospitality professionals. It specifically addresses the need for competence in processing Point of Sale (POS) system transactions and developing core cash handling skills to ensure accuracy and excellent customer service.
Mastering these fundamental cash handling skills and transaction processes is essential for ensuring accuracy, building customer trust, and maintaining financial integrity in any restaurant environment. Consequently, this approach provides a fast track to job readiness.
Foundational training in one of the most critical foodservice roles — the scullery. Through systematic dishwashing procedures, chemical safety, and workflow management, this course equips learners to:
