Short Courses Overview

This course describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

This unit applies to any hospitality organisation in Australia that serves espresso coffee beverages, including cafes, restaurants, bars, clubs, function and event venues.

It applies to espresso machine operators who operate with some level of independence and under limited supervision.

This short course is recommended in conjunction with our hospitality courses delivered from our Sydney campus.

Prerequisite Unit: SITXFSA001 Use hygienic practices for food safety

For more information please visit https://training.gov.au/training/details/SITHFAB005

Students who satisfactorily completed this unit will be issued with a Statement of Attainment (SOA).

To enrol, please contact us 

This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.

Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.

The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.

The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol.

Certification requirements differ across states and territories. In some cases, all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff.

More information please visit https://training.gov.au/training/details/SITHFAB002

Students who satisfactorily completed this unit will be issued with a Statement of Attainment (SOA).

To enrol, please contact us 

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

More information please visit https://training.gov.au/training/details/SITXFSA001

Students who satisfactorily completed this unit will be issued with a Statement of Attainment (SOA).

To enrol, please contact us 

This unit describes the skills and knowledge required to support and protect children and young people who are at risk of harm. This work occurs within legislative and policy frameworks and carries a duty of care responsibility.

This unit applies to workers in a range of job roles providing services to children and young people including in community services and health contexts.

The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

More information please visit https://training.gov.au/training/details/CHCPRT001

Students who satisfactorily completed this unit will be issued with a Statement of Attainment (SOA).

To enrol, please contact us

CPCCWHS1001 Prepare to work safely in the construction industry (White Card)

General Construction Induction training (also known as the White Card training) is a mandatory work health and safety training required prior to undertaking construction work.

New Era Institute is approved by SafeWork NSW and accredited by the Australian Skills and Quality Authority (ASQA) to deliver this training course. The White Card training course is recommended in conjunction with our trade courses including the Wall and Floor Tiling Course. A White Card may also be useful in conjunction with our IT courses including the Advanced Diploma of Telecommunications Network Engineering and the Advanced Diploma of Information Technology.

Price: $85

Duration: 7 hours of training

You can pay by clicking on PAY NOW and reserve your seat

Book your session: Every month, we conduct training sessions on Saturdays.

To book, please contact us

Course

General Construction Induction training covers Work Health and Safety (WHS) related topics, such as health and safety legislative requirements of construction work, construction hazards and risk control measures, health and safety communication and reporting processes and incident and emergency response procedures.

Prepare to Work Safely in the Construction Industry

COURSE CODE CPCCWHS1001

Upon successful completion you will receive a Statement of Attainment (certificate) and a Statement of Training (SOT) and a SafeWork NSW White Card.

SOT is valid for 60 days and will enable the student to work until the white card arrives in the mail.

SafeWork NSW will post the final White Card to the student’s address, this normally can take up to 60 days.

Assessment
White Card training course consists of PowerPoint presentation, class activities, videos, scenarios and end of the day assessment.

Within the 7 hours of the accredited course, students will receive lunch breaks (lunch not provided) and will sit assessments throughout the day. Students are offered multiple opportunities to demonstrate their knowledge and skills throughout the course to deem them competency across the unit. 

There are 3 components to this program:

• Theoretical training in the classroom
• Practical training in the classroom
• Assessment for both knowledge and skills

This White Card course combines plain English, videos, photos, and questioning to ensure all learners can have the best possible chance at comprehending the required knowledge and skills. 

Assessments MUST be completed in English. If you believe you will need assistance due to your Language, Literacy or Numeracy skills, please contact our office on 02 89646457 to discuss your training needs. We offer general English courses from our Sydney campus.

If a student is not successful in completing all assessments satisfactorily, they will need to rebook and repeat the White Card course at a cost of $50. 

Course requirements

Pre-requisites

This White Card Course requires no pre-requisites to be completed. 

Students must be 14 years old at the time of sitting the course.

USI (Unique Student Identifier)

From 1 January 2015, every student who undertakes nationally recognised Vocational Education and Training (VET) in Australia is required to have a USI.

STATEMENT OF ATTAINMENT CANNOT BE ISSUED if a participant fails to produce a valid USI number.

Register your USI via www.usi.gov.au

Attendance

Participants should arrive 15 minutes prior to the scheduled starting time of the course to complete the necessary registration paperwork.

ENTRY TO THE COURSE WILL BE REFUSED:

• if participants arrive 15 minutes after the scheduled starting time.
• if participants do not provide 100 points of accepted forms of I.D.

All students are required to provide 100 points of ID on the day of your classroom session. Our trainer must sight your 100 points of ID before you can attend the classroom session.

* Please note that not all forms of ID are acceptable for a White Card course.

The identity documents you provide must add up to 100 points.

Cancellation Policy

We are unable to provide refunds for students who do not turn up for classes or decide after booking that they do not want to attend. Changes to class times are allowed, but not within 48 hours of the class commencing.

The Food Safety Supervisor is responsible for ensuring that their premises engage in best practices regarding safe food handling.

The NSW Food Safety Regulations stipulate that hospitality businesses in NSW need to have a designated Food Safety Supervisor within their organisation.

Every food business must have at least one designated Food Safety Supervisor per premises. This person is responsible for overseeing the day-to-day implementation of food safety in the workplace and must be trained in the right way.

Legislation requires refresher training every five (5) years.

COURSE DETAILS

New Era Institute is approved to issue the NSW Food Safety Supervisor Certificate.

Staff who want to be a Food Safety Supervisor will learn how to best manage WH&S in the kitchen and ensure strict procedures are in place so that all food served is safe to eat.

Units of competency covered

This program enables participants to achieve the following two nationally recognised Units of Competency:

• SITXFSA001 Use hygienic practices for food safety
• SITXFSA002 Participate in safe food handling practices

This course is for:

• Food Safety Supervisors
• Chefs
• Owners/Managers/Supervisors
• Kitchen Staff

Course Outline

• Food safety programs
• Identification of food hazards
• Food safety risks
• Controlling bacterial growth
• Handling and preparing food safely
• Storing and disposing of food safely
• Preventing food contamination
• Personal hygiene
• Hygienic cleaning practices
• Food Safety Supervisor training

New Era Institute has been approved by the NSW Food Authority to deliver the Food Safety Supervisor training, and the requirements are covered in our courses. This includes three key areas:

1. Safe egg handling
2. Allergen management
3. Cleaning and sanitising practices

When you complete your training with New Era Institute, we’ll provide you with a NSW Food Safety Supervisor Certificate on behalf of the NSW Food Authority. This must be displayed in the food business. It is an additional cost of $30 + postage and handling.

Price

$85 + A NSW Food Authority certificate is required to be added if you work in NSW, at an additional total cost of $35 ($30 is the price the government charges to provide the certificate + $5 for printing and postage costs)

Duration: 7 hours of training (up to 6 weeks to complete)

Location: Windsor NSW

Pay and reserve your seat

Please contact the institute to confirm the availability then you can pay by clicking on PAY NOW and reserving your seat

USI (Unique Student Identifier)

From 1 January 2015, every student who undertakes nationally recognised Vocational Education and Training (VET) in Australia is required to have a USI.

STATEMENT OF ATTAINMENT CANNOT BE ISSUED if a participant fails to produce a valid USI number.

Register your USI via www.usi.gov.au

Attendance

Participants should arrive 15 minutes prior to the scheduled starting time of the course to complete the necessary registration paperwork.

ENTRY TO THE COURSE WILL BE REFUSED:

• if participants arrive 15 minutes after the scheduled starting time.
• if participants do not provide 100 points of accepted forms of I.D.

Prerequisites

There are no prerequisites, you can start immediately. This course covers the requirements for you to become a nationally recognised Food Safety Supervisor.

100 points of ID

Participants must provide 100 points of ID

All students are required to provide 100 points of ID on the day of your classroom session. Our trainer must sight your 100 points of ID before you can attend the classroom session.
* Please note that not all forms of I.D. are acceptable for FSS course.

The identity documents you provide must add up to 100 points.

Cancellation Policy

We are unable to offer refunds for students who do not turn up for classes or decide after booking that they do not want to attend. Changes to class times are allowed, but not within 48 hours of the class commencing.

Course details

This course will provide you with all the skills and understanding needed to be a successful Food Safety Supervisor, including:

• Legislative requirements
• Understanding food safety policies and procedures
• Identifying and controlling hazards
• HACCPP
• Personal Hygiene
• ANZFA guide to food safety standards
• Food Safety monitoring

This Food Safety Supervisor course is delivered over one eight (8) hour session.

The Food Safety Supervisor course takes place on Saturdays in our Windsor NSW Location (Suite 13 & 14, 100 George Street Windsor, NSW, 2756).

Assessment

During the classroom session students will be assessed through an open book, multiple choice and short answer question examination. The assessment will confirm knowledge and skills have been achieved to demonstrate competency across the unit.

Students are offered multiple opportunities to demonstrate knowledge and skills throughout the course.

If a student is not successful in completing all assessments satisfactorily, they will need to rebook the Food Safety Supervisor course at the full course fee.

Work Place Requirements

The workplace must have the following:

• Personal Protective Equipment (gloves for example)
• Cleaning materials and chemicals
• Pest control chemicals and equipment
• Food that is for sale to the public
• Food handling implements (such as tongs)
• Food storage and display equipment (such as a bain marie)
• A supervisor or manager that can verify your abilities

For face-to-face classroom participants, if you don’t have access to a workplace, please speak to your trainer as we may be able to assist you in organising a suitable work placement venue to complete the mandatory 12 hours of work placement.

Certification

Once a competent mark is awarded, participants will be issued with a Statement of Attainment for SITXFSA001 Use hygienic practices for food safety & SITXFSA002 Participate in safe food handling practices.

This will be issued maximum after the commencement of the course. This Units of Competency is Nationally Recognised Training from Tourism, Travel and Hospitality Training Package.

Food Safety Supervisor certificates are emailed to students however hard copy is available for additional fee.

From the date and time of course commencement, you have 6 weeks to complete your course (this includes the Supervisor Report). At the end of the 6 week enrolment period your course will expire, and will no longer be accessible.

Please note there are no refunds if you do not complete your course within this timeframe; however, you can purchase a 14-day extension to extend access to the course which will provide additional time to complete the training.