Duration: 2 hours

You will learn that beer is a little different to other brewed beverages in that it begins with a starch rather than a sugar. The starch is provided by a high starch plant material (usually in cereal grains), which is soaked in water. As it soaks the starches change to sugars, producing a sweet liquid. The sugar solution is then fermented. Do you want to know more? Access this course NOW!
Duration: 1 hour

Cider is an alcoholic drink made from apples, and especially ‘cider apples’ which are a bitter apple that are not very good for eating fresh. Following a first fermentation, other fruits and sugar may be added for the second fermentation. Learn more about brewing your favorite drink!
Duration: 1 hour

Beer and wine are very much a part of modern day culture but their use evolved many centuries ago. In fact, the crudest type of alcoholic drinks made from fermented grains can be traced back to the Neolithic period in South West Asia around 6,000 to 8,000 BC. If it interested you, this is the right course for you!
Duration: 1 hour

Mead is one of the oldest alcoholic drinks in the world, known through history in Europe, Africa and Asia. Mead is a honey wine made by mixing water with wine then adding yeast to create a brewed honey.
Duration: 30 - 45 min

Although no and low alcohol drinks would seem to contradict the reasons for making alcoholic beverages to many, they have become more widespread in recent decades. Learn more about no or low alcoholic drinks here!
Duration: 45 min - 1 hour

There are unlimited possibilities for varying the way you change or manipulate brewed drinks; both during the process of making the drink; or after it is made. If you are interested in learning more about creating simple cocktails, this course is for you!
Duration: 2+ hours

Learn how to make probiotic drinks. Probiotics are beneficial microorganisms (live bacteria and yeasts) that are found naturally within the human body and digestive system but can also be introduced through the consumption of certain foods that also contain them.
Duration: 1.5+ hours

Like wine, beer and other alcoholic drinks, spirits are made by fermentation. However, spirits involve a further process of distillation where some of the water is removed to leave a stronger alcoholic drink.
Duration: 2+ hours

Winemaking is based on one simple biochemical reaction that converts sugar to alcohol. When a sugar (such as fructose or glucose) is combined with yeast bacteria and allowed to ferment it changes form to produce ethyl alcohol plus carbon dioxide and energy. Learn more about the processes involved in winemaking. Enrol NOW!
Duration: 3+ hours
Winemaking can be very rewarding both for the maker and the consumer. Those who grow their own grapes will be familiar with the many challenges that it poses, but for many the fruits are sourced from elsewhere. Learn NOW how to make your own wine!
Duration: 2 hours

Discuss the scope and nature of food preparation options. Confidently learn and explain the impact of how food is appropriately presented for eating.
Duration: 2 hours

Explain and compare options for preparing a wide range of different fruits and vegetables for consumption.
Duration: 2 hours

Explain and compare options for preparing a wide range of different cereals and starches for consumption.
Duration: 2-3 hours

Learn how to prepare a wide range of different meat, fish and protein substitute foods for consumption.
Duration: 3 hours

Learn how to prepare a range of dairy foods for consumption.
Duration: 2 hours

Learn how to prepare a wide range of different fats and sugars (or foods high in fat or sugar) for consumption.
Duration: 2 hours

Learn about a wide range of different food flavourings, seasonings, garnishes, sauces, etc in preparing food for consumption.
Duration: 2 hours

Learn how to design a menu catering to a small number of people or a group such as family meals or a dinner party.
Duration: 2 hours

Learn how to design a menu for feeding large groups of people such as, catering for a party or restaurant.
Duration: 1 hour

Planning food and drinks at an event is an important process. The larger the event, the more complex it can be with large numbers of desires, tastes and dislikes to cater too. For the overall success of a venue or events management business, the quality of food and beverages on offer is paramount. This introductory course encourages you think about many considerations of event catering.
Duration: 2 hours

In this course you will learn the foundations of managing an adventure tourism destination or service; and marketing tools appropriate for each type of client.
Duration: 1.5 hours

You will learn how to identify risks and strategies for reducing their negative impacts on customers, operators; insurance and training.
Duration: 2.5 hours

This course will provide you with enough information on the complexities and management issues relating to front desk operations; how to improve efficiency; problem-solving strategies; forms; business/staff presentation and customer service.
Duration: 1.5 hours

This course will take you through an brief overview of what practical aspects of event delivery needs to be planned for.
Duration: 2.5+ hours

Developing a concept for an event is the first step in event planning. Event planning takes considerable thought and research. This course will take you to the first steps on how to develop, plan and manage events.
Duration: 2+ hours

People attending or hosting events, or promoting products at an event, are often referred to as the clientele. Learn about working with, and organising, people at events. Customers have often paid for the experience to attend an event in some way, so they will expect excellent customer service and facilities catering to their needs. Want to run a successful event, you need to ensure people are satisfied.
Duration: 45 min

You will learn about the organization of small events, how to plan them efficiently.
Duration: 2 hours

It is important to understand the difference between conferences, conventions, seminars, workshops, trade shows, expos and symposiums. When you are asked to manage an event such as any of these, you will need to market it correctly in order to attract the right type of attendee.
Duration: 1 hour

Once you have worked hard on an event, it is important to give time to adequate promotion to make it a success. Attendees are what will make the event a success. Get it out there and spread the word.
Duration: 3 hours

All projects and events present with some form of risk. Legal requirements and obligations need to be taken into account. Risk is the type of situation which might occur which are unknown or undecided. They will have either a positive or negative effect on the objectives or outcomes.
Duration: 4 hours

The organisation of events is the role of the event manager. An event manager may have that as their specific job or they may do event management as part of their tasks and duties, but either way planning an event can require a lot of organisation and time.
Duration: 2 hours

Learn how to properly service a hotel room. Includes principles and techniques for general cleaning.
Duration: 1.5 hours

In this course, you will develop an ability to mix a range of drinks, including recipes, bar flairing, common terminology, and some important information on how to maintain quality of fresh fruits and taste.
Duration: 45 min - 1 hour

In this course, you will learn about a wide variety of non-alcoholic drinks available at bars, how to prepare and present them to customers.
Duration: 1 hour

Learn the general duties for bar staff, customer service, grooming, scope of the industry, legislation, preparing drink and food menus.
Duration: 3.5 hours

Learn the general requirements for overseas travel, including visas, driving requirements, and carrying medication to a destination country. Includes information on which documents are the traveller's specific responsibility.
Duration: 2.5 hours

Learn the basics of ecotourism, elements of a good tour, and strategies for planning around safety concerns.
Duration: 2 hours

You will learn the nature of the cleaning industry, equipment and materials used, concepts such as sustainability, what products to use in each standard cleaning type, and more.
Duration: 1.5+ hours

Understand how to clean a range of stains from different surfaces and specialist cleaning techniques.
Duration: 2+ hours

In this course, you will learn how to clean different indoor floor surfaces and outdoor ground surfaces. You will learn that there are many different types of flooring, and all require proper cleaning and maintenance.
Duration: 2 hours

In this course, you will learn different ways of cleaning furnishings and furniture including a range of fabrics and other materials. You will learn how to test a product, understand the types of fibre and more.
Duration: 3 hours

Learn about cultural tourism -- considerations, working with indigenous cultures, planning, and more.
Course Duration: 1 hour

This snappy course is an introduction to the commercial cleaning industry and specialisms for work roles. You will conduct research to find out what job entails. You will learn about the general and specific skills, and more advanced skills needed in commercial cleaning.
Course Duration: 2.5 hours

Understand how to clean and maintain hygiene in kitchens in residential homes, cafes, and restaurants. Hygienic kitchens are essential to good health. This means that cleaning with the proper products and techniques is important. Products and techniques matter because bacteria, moulds, and other potential health concerns can occur in hidden parts of a kitchen and lead to food spoilage and/or contamination. This can cause harm to health.
Course Duration: 1.5 hours

Clean toilet and bathroom facilities are essential for good health. This is especially true in high-traffic facilities, such as those found in office buildings, shopping centres, parks and leisure facilities, hotels, airports, service stations, hospitals, and schools. There are factors to consider in safety when cleaning wet room areas.
Duration: 4 hours

Learn how to maintain an overall system of control within a hotel. The hospitality industry is one of high demands and expectations and if you want to meet these high demands you have to be able to offer the best, twenty-four hours a day and seven days a week. Reliability is one of the keys to top quality and in order to achieve this, the necessary control systems must be functional and in place.
1.5 hours

Learn to understand accommodation options in the tourism industry, budget to luxury, and self catering to catered. Understand different rating systems from black to coloured stars, and reviews, which work to help guests choose where they wish to stay.
Duration: 1 hour

Food preservation is an industry that is used by virtually everyone – producers and consumers alike. Meat and fish producers need to preserve most of what they produce. The minimum requirement is that food must be preserved long enough to get the produce to market. Beyond that though, there is an opportunity for these primary producers to value-add to the products they produce, and in doing so preserved meat and fish products can generate more income per kilogram, and can be stored and sold over a much longer period of time than fresh food due to its extended shelf life.
Duration: 2 hours

Most people might think of canned meats and fish, as being canned tuna, sardines, ham or spam; but in fact, most meats, fish and even dairy products can be canned or bottled.
Duration: 1.5 hours

Curing meat involves processes to extend the period of storage. Usually this involves lowering moisture in the meat and often using additives or preservatives which inhibit decomposition or microbial growth by plasmolysis. The addition of salt over the surface of the meat draws the moisture out of it evenly through the process of osmosis. It is known that the growth of undesirable organisms can be inhibited at relatively low concentrations.
Duration: 1 hour

Indigenous people have air dried meats for hundreds of years. They have often used lean meat cut thinly into strips. This product is ready to consume when the texture becomes hard after hanging in the sun.
Duration: 1 hour

Freezing is the fastest and most economical way of preserving food and can be a very effective method for preserving meat and poultry.
It is also very easy as long as you follow a few guidelines for specific produce. You should endeavour to freeze food as quickly as possible so the best type of freezer for home food storage is the deep freeze, not the small frozen food type compartments, as the temperature in these is not adequately cold enough to keep food for long periods of time.
For many thousands of years humans have been preserving meat by different techniques. Traditionally, drying meat played a role in survival of the human race. Dried meat was non-perishable and lightweight which was ideal for being packed and carried for the long journeys we know of in hunting societies. This is only one example. In Europe it is known that Romans lived on a pork-rich diet which was mostly salted or smoked as a preservation strategy. Indian cultures preferred a method of curing which involved potassium or sodium nitrate.

Duration: 2 hours

You can smoke any type of meat but the tough cuts are the most commonly used i.e. ones that you would normally slow cook – these tend to end up having the best flavours. Oily fish such as salmon and trout but also lobster are commonly smoked, but white, firmfleshed fish can also be used (you just need to smoke for a shorter period using low heat). Turkey and chicken are also well-suited.
Duration: 1 hour

Vacuum packing is a method of preserving foods by preventing contact with oxygen - which is required by pathogenic and food spoilage microorganisms in order for them to live and multiply.
Vacuum packing sucks air out of food packaging so that there is no air around the food. It is used in the preservation of a wide variety of foods and is especially suited to smoked fish, sliced meat and poultry.
Duration: 2 - 3 hours

In today’s busy world, more and more people are employing wedding organisers/ planners (also known as bridal consultants and wedding consultants) to help take the stress out of planning their wedding. With this course you will learn about different types of wedding, the nature and scope of wedding planning and the wedding industry.

Duration: 3 hours

With this course you will learn how to handle different personalities and the roles of different members of the bridal party.
Duration: 2 - 3 hours

With this course you will learn to manage the use of appropriate locations for and associated with a wedding.
Duration: 2 - 3 hours

You will learn how to present a client with options and facilitate key decision making for a wedding.
Duration: 2 - 3 hours

Learn how to develop a programme or schedule of activities and events associated with a wedding.
Duration: 2 - 3 hours

As with all services and contractors, a wedding planner may or may not get involved in helping the couple with some services that will support the wedding. With this course you will learn how to effectively control events on the day of a wedding.
Duration: 2 - 3 hours

With this course you will improve your ability to communicate with and assist your clients to manage a wedding and to achieve a desired outcome.
Duration: 2 -3 hours

With this course you will learn what is required to establish and run a viable wedding planning service business.
Duration: 1.5 - 2.0 hours

Learn how to prepare to manage a wedding day, planning for all foreseeable and significant contingencies.
Duration: 1.5 hours

Canning or bottling involves putting food into a bottle, jar or can, then heating to a temperature that kills any microorganisms that might cause spoilage. The heating process will also cause air to be removed from the container. The container can then be sealed.
Duration: 3 hours

Records are an essential source of information about your business. They provide both an aid for decision making in the business operations and meet legal requirements. With this course you will learn tools to keep track of your income and expenditures (accounting systems and more).
Duration: 1.5 hours

Drying is a method of food preservation which involves removing moisture (water) from foods. Drying has a very long history in food preservation coming from ancient times when people are known to have dried foods using the sun or wind in order to preserve them. Drying food removes the water which microorganisms require to live. Without water microorganisms die or become inactive.
Duration: 1.5 hours

Fermentation involves the conversion of carbohydrates (sugars) into carbon dioxide and alcohol using yeast or bacteria. Fermented foods are foods or ingredients that are formed by the action of microbes. Foods formed by fermentation reactions include products formed from milk such as cheese, yoghurt and sour cream which are produced by lactic acid bacteria; fermented sausage and hams which may be produced by lactic acid bacteria and mould; and wine, beer and spirits which are produced through the addition of yeast.
Duration: 1.5 hours

Freezing food is a simple and easy form of preservation that is achievable for anyone with a freezer. Freezing preserves food by keeping it at a temperature (generally about -15°C to -18°C) that is too cold for bacteria and fungi (yeasts and moulds) to grow - preventing spoilage and preserving the food for extended periods of time (between 1 month to a year, depending on the food).
Duration: 1 hour

undesirable changes taking place in food which makes food unfit/ unacceptable for human consumption. Food spoilage affects the way foods look e.g. the colour of food, the way foods smell, and the texture and consistency of foods. Food spoilage can also lower the nutritional value of food and make food unfit for consumption due to the creation of toxins in food.
Duration: 1 hour

Jams and jellies are a great way to preserve fruit. They are made by boiling fruit in water and sugar until it reaches a setting point. The fruit is primarily preserved by the action of sugar. As long as jams and jellies are made and stored appropriately (with clean equipment following a recipe then stored in a dry, cool place in an airtight container), they have a long shelf-life.
Duration: 1.5 hours

Smoking food is the oldest preservation technique. Smoking does in fact go back to early civilisations where animal carcasses were hung over an open wood fire to extend the shelf life of the meat. It involves exposing foods to heat and smoke from a fire e.g. by hanging them over the fire or placing them in racks in a chamber designed to contain smoke. Smoking is most often used to preserve meat such as sausages, ham and bacon but is also useful in the preservation of other foods such as poultry, wild game, fish, nuts, seeds, cheese and vegetables such as onions and peppers.
Duration: 1.5 hours

Food preservation can be defined as the use of different methods to make food last longer. Food preservation methods aim to prevent food spoilage caused by the growth of microorganisms as well as the breakdown of foods by enzymes.
Duration: 1.5 hours

Often a mature fruit tree tends to produce so much fruit (all at once), that it’s difficult to know what to do with it, especially in late summer and autumn. If you don’t cage or net your trees, you will always lose some to birds, but there is usually still abundant fruit to preserve and to give to family and friends or to start a small business.
Duration: 1.5 hours

Food preservatives are added to foods to serve a specific function. Preservatives may be used to retain the nutritional value of a food or to limit the action of microbes and subsequent food spoilage e.g. by maintaining the colour and flavour of food. Typically food preservatives attack the enzymes in microbes stopping them from catalysing reactions in food, or attack the cell wall of a microbe preventing its growth and reproduction.