New Hospitality & Cookery resources
29 May 2007
Didasko has just released three new resources that add to its suite of Hospitality and Commercial Cookery learning resources.
Plan and control menu-based catering
This unit deals with the basic planning, preparation and controlling of menu-based catering within hospitality enterprises.
In summary, the unit covers the history and development of the modern menu, including different types of menus and courses. It explains how to design a balanced menu, taking into consideration things such as culinary and nutritional balance. Menu costing, purchasing and stock control is outlined. The unit also deals with controlling costs through effective staffing and rostering policies and production scheduling.
Featuring the latest multimedia design and interactivity, the resource engages learners with pictures, video, audio, animation, interactive challenges and a final validation test. The supporting print trainer and learner guides provide additional learning materials.
Prepare, cook and serve food for menus
This text-only unit deals with the processes and activities required to organise, produce and serve food for menus. It explains how to follow a systematic work approach, using work schedules and jobs checklists to complete tasks to a high standard in the most efficient way. It discusses teamwork including the characteristics of successful teams and how to promote team performance.
The unit also outlines how to develop standard recipes, store food appropriately and select, assemble and operate equipment. Elements of good food presentation are covered, along with how to cater to customers with special dietary requirements. It looks at how to delegate effectively as well as workplace safety and hygiene and end-of-service procedures.
Interpret financial information
This text-only unit deals with the skills and knowledge needed to interpret the various types of financial information used by operational supervisors and managers in their day-to-day work activities. It explains key financial terminology, different types of financial reports and how financial information is used in managing a business.
For more information on these new resources please contact Graham Brown or telephone (03) 9573 3900.
20 February 2007
Didasko has released a new multimedia learning resource for the Commercial Cookery unit of competency: THHBCAT01B Prepare foods according to dietary and cultural needs.
The new resources is aligned with the National Hospitality Training Package at Certificate III level and provides comprehensive underpinning knowledge and skills training for the unit of competency.
The new resource features the very latest in multimedia e-learning components that engage, inform and entertain learners. The brand new interface design features creative cookery pics, stylish colours and easy-to-use navigation that enhances the learning experience.
The accompanying printed trainer and learner guides provide additional support materials. THHBCAT01B Prepare foods according to dietary and cultural needs informs learners about how to apply basic nutritional principles as well as deal with special dietary and cultural requirements in a variety of hospitality establishments.
Please email Graham Brown for further information about this resource and how Didasko can assist you to meet the needs of your learners and trainers.
29 May 2007
Didasko congratulates Louise Garland and Kelly Hanmer, graduates of the VET–VCE Hospitality program at Holmesglen Institute of TAFE and recipients of the 2007 Outstanding Student Award sponsored by The Didasko Group.
Louise received Outstanding Student – Culinary and Kelly received Outstanding Student – Food and Beverage Studies.
It has been a busy time of awards for Louise, who represented Holmesglen Institute of TAFE in the State final of the International Secondary Schools Culinary Challenge which her and her team member went on to win.
Louise and her team member then represented Victoria in the national final and won a gold medal. They placed third in the international competition overall, after Taiwan and Canberra.
Louise is currently undertaking an apprenticeship with Poci’s Restaurant in Hampton, Victoria.
Kelly completed the VET in Schools program in both Kitchen Operations and Front of House Operations while completing her full-time study.
She is currently undertaking the Diploma in Hospitality Management at Holmesglen Institute of TAFE.
Kelly’s future aspirations are to travel to England to work in the hospitality industry, particularly the English pub culture and hopefully in the long term establish more of the culture here in Australia.
Didasko is proud to sponsor the 2007 Outstanding Student Awards and we wish Louise and Kelly every success in their chosen careers.
9 January 2007
Didasko is pleased to release two new multimedia learning resources, Develop and update food and beverage knowledge and Recommend and fit clothing and accessories.
These new releases reflects Didasko’s ongoing commitment to further enhance both the range and quality of its resources while ensuring 100% compliance with the National Competency Standards for the hospitality and retail industries.
Food and beverage resource
The new multimedia resource Develop and update food and beverage knowledge contains images, animations and video to guide learners through the essential elements of the unit.
Didasko has also recently updated the associated Recipe Book to include a comprehensive index for all recipes across its range of cookery resources. Trainers and learners will now have access to one book which covers all levels of cookery. This new feature has come as a result of client consultation and is an example of Didasko’s continuous improvement of its resources.
Retail resource
The new unit Recommend and fit clothing and accessories contains images, animations and video to guide learners through the essential elements of this important unit.
Please email Graham Brown for further information about these resources and how Didasko can assist you to meet the needs of your learners and trainers.
