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- 學術英文課程
- General English
- Cambridge Exam Preparation
- 劍橋英文認證準備課程 - PET, FCE, CAE and CPE
- Preparation for Cambridge Preliminary English Test (PET)
- Preparation for Cambridge First Certificate in English (FCE)
- Cambridge Certificate in Advanced English (CAE)
- Cambridge Certificate of Proficiency in English (CPE)
- Cambridge Exam Preparation Dates and Fees - Brisbane Australia
- Cambridge Business English
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- Study Tour
- Private Tuition
- 餐飲管理課程
- Diploma of Hospitality Management Commercial Cookery
- Diploma of Hospitality Management Patisserie
- 課程費用及日期
- 2008/2009 學年校曆
- Subject List
- Work with colleagues and customers (THHCOR01B)
- Work in a Socially Diverse Environment (THHCOR02B)
- Follow Health, Safety and Security (THHCOR03B)
- Develop and Update Hospitality Knowledge (THHHCO01B)
- Deal with Conflict Situations (THHGCS03B)
- Communicate on the Telephone (THHGGA01B)
- Organise and Prepare Food (THHBKA01B)
- Present Food (THHBKA02B)
- Receive and Store Stock (THHBKA03B)
- Clean and Maintain Kitchen Premises (THHBKA04B)
- Prepare Sandwiches (THHBCC00B)
- Use Basic Methods of Cookery (THHBCC01B)
- Prepare Appetisers and Salads (THHBCC02B)
- Prepare Stocks, Sauces and Soups (THHBCC03B)
- Prepare Vegitables, Eggs and Farinaceous dishes (THHBCC04B)
- Prepare Pastry, Cakes and Yeast Goods (THHBCC09B)
- Prepare and Cook Poultry and Game (THHBCC05B)
- Prepare and Cook Seafood (THHBCC06B)
- Select, Prepare and Cook Meat (THHBCC07B)
- Prepare Hot and Cold Deserts (THHBCC08B)
- Plan and Prepare Food for Buffets (THHBCC10B)
- Implement Food Safety Procedures (THHBCC11B)
- Plan and Control Menu Based Catering (THHBCC13B)
- Select Catering Systems (THHADCAT03B)
- Prepare, Cook and Serve Food (holistic) (THHCCH01A)
- Prepare, Cook and Serve Food for Menus (holistic) (THHCCH02A)
- Prepare Pates and Terrines (THHADCC01B)
- Handle and Serve Cheese (THHADCC05B)
- Receive and Store Stock (THHGGA06B)
- Control and Order Stock (THHGGA07B)
- Follow Workplace Hygine Procedures (THHGHS01B)
- Coach Others in Job Skills (THHGTR01B)
- Implement workplace health,safety and security procedures (THHGLE02B)
- Establish and Maintain a Safe and Secure Workplace (THHGLE04B)
- Monitor Work Operations (THHGLE01B)
- Develop and Implement Operational Plans (THHGLE03B)
- Roster Staff (THHGLE05B)
- Lead and Manage People (THHGLE08B)
- Manage Workplace Diversity (THHGLE09B)
- Manage Quality Customer Service (THHGLE11B)
- Interpret Financial Information (THHGFA06A)
- Manage Finances within a Budget (THHGLE13B)
- Prepare and Monitor Budgets (THHGLE14B)
- Promote Products and Services to customers (THHGCS02B)
- Establish and Conduct Business Relationships (THHGCS08B)
- Develop and Update the Legal Knowledge required for Business Compliance (THHGLE20B)
- 報名手續及入學要求
- 地理位置
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- 學院設施
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- 最新消息
Resources
- 相關鏈接
- Past Study Guides
- Hospitality Subject List
- Select Catering Systems (THHADCAT03B)
- Prepare and Cook Poultry and Game (THHBCC05B)
- Prepare and Monitor Budgets (THHGLE14B)
- Manage Finances within a Budget (THHGLE13B)
- Manage Quality Customer Service (THHGLE11B)
- Manage Workplace Diversity (THHGLE09B)
- Lead and Manage People (THHGLE08B)
- Roster Staff (THHGLE05B)
- Develop and Update the Legal Knowledge required for Business Compliance (THHGLE20B)
- Establish and Maintain a Safe and Secure Workplace (THHGLE04B)
- Develop and Implement Operational Plans (THHGLE03B)
- Implement workplace health,safety and security procedures (THHGLE02B)
- Monitor Work Operations (THHGLE01B)
- Coach Others in Job Skills (THHGTR01B)
- Interpret Financial Information (THHGFA06A)
- Control and Order Stock (THHGGA07B)
- Receive and Store Stock (THHGGA06B)
- Communicate on the Telephone (THHGGA01B)
- Follow Workplace Hygine Procedures (THHGHS01B)
- Establish and Conduct Business Relationships (THHGCS08B)
- Deal with Conflict Situations (THHGCS03B)
- Promote Products and Services to customers (THHGCS02B)
- Prepare, Cook and Serve Food for Menus (holistic) (THHCCH02A)
- Prepare, Cook and Serve Food (holistic) (THHCCH01A)
- Handle and Serve Cheese (THHADCC05B)
- Prepare Pates and Terrines (THHADCC01B)
- Plan and Control Menu Based Catering (THHBCC13B)
- Implement Food Safety Procedures (THHBCC11B)
- Plan and Prepare Food for Buffets (THHBCC10B)
- Prepare Pastry, Cakes and Yeast Goods (THHBCC09B)
- Prepare Hot and Cold Deserts (THHBCC08B)
- Select, Prepare and Cook Meat (THHBCC07B)
- Prepare and Cook Seafood (THHBCC06B)
- Prepare Vegitables, Eggs and Farinaceous dishes (THHBCC04B)
- Prepare Stocks, Sauces and Soups (THHBCC03B)
- Prepare Sandwiches (THHBCC00B)
- Use Basic Methods of Cookery (THHBCC01B)
- Prepare Appetisers and Salads (THHBCC02B)
- Clean and Maintain Kitchen Premises (THHBKA04B)
- Receive and Store Stock (THHBKA03B)
- Present Food (THHBKA02B)
- Organise and Prepare Food (THHBKA01B)
- Develop and Update Hospitality Knowledge (THHHCO01B)
- Follow Health, Safety and Security (THHCOR03B)
- Work in a Socially Diverse Environment (THHCOR02B)
- Work with colleagues and customers (THHCOR01B)
- Hospitality Subject List
- Portal - Students
- 政策與程序
- Grievance / Appeals Policy and Procedures for All Non-Academic Decisions
- Student Support with LLN
- Language Competency Testing
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- Appeals / Grievance Policy and Procedures for Academic Decisions
- Academic Integrity Policy
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