Learn. Practice. Perform.

We have a library of over 60 courses that have been mapped to Australian standards and can lead to nationally recognised qualifications.

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What’s included in the Learning Packs
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Customisable content & eLearning quizzes provided in Word documents.

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Finished product is developed into RISE SCORM files ready to deliver as non-accredited internal training.

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Courses are rebranded and personalised for a tailored brand training solution.

Expand the list below to see the topics included in each module.

Hospitality

  • • What is Food Safety?

    • Let’s Hear it for Hygiene

    • Keeping your Workplace Clean

    • The Danger Zone

    • Food Safety Principles

    • Movement and Storage

    • Food Safety Supervisor Role

    • HACCP Eliminate the Hazard – Reduce the Risk

    • Safe Food Monitoring

    • Safe Food Storage and Handling

  • • What is RSA

    • Volumes and Strengths

    • Assessing intoxication

    • ID and Responsibilities

    • Saying no with style

    • A sign of the times

    • Long-lasting effects

    • A good bar is a clean bar

    • Keeping it clean

    • Equipped

    • The safety dance

  • • The Customer Experience Role

    • Customer Communication

    • Meeting Standards

    • Customer Expectations

    • Handling Complaints

    • Receiving Feedback

  • • Maintain Stock Handling and Storage Areas

    • Receive Stock

    • Manage Stock

  • • The Hospitality Industry

    • It’s the Law

    • Hospitality and Technology

    • Update Your Knowledge

  • • An Introduction - Health and Safety at Work

    • Workplace Hazard Control

    • Emergency Procedures

    • Bullying and Harassment

    • WHS - It’s the Law!

    • WHS Responsibilities

  • • Prepare for Service

    • Provide Service

    • Complete Operational Tasks

    • Complete End of Shift Duties

  • • Multicultural Society

    • Social and Cultural Differences in Communication

    • Culturally Aware Service

    • Develop Effective Workplace Relationships

    • Contribute to Workgroup Activities

    • Deal effectively with issues problems and conflict

  • • Process customer payments

    • Reconcile takings

  • • A Clean Bar is a Good Bar

    • Keeping it Clean

    • Playing it Safe

  • • Research Information on food

    • Advise customers on menu Items

    • Contribute to Menu Development

    • Update Own Food Knowledge

  • • Organise Coffee Workstation

    • It’s All About the Beans

    • Taking Orders

    • Extraction Reaction

    • Spinning the Milk

    • Serving

    • Cleaning Equipment

  • • Understanding Customer Expectations

    • Coordinate Event Services

    • Finalise and Evaluate Event

  • • The Crew

    • Getting the room dolled up

    • Table Setting

    • Service Styles

    • It’s Showtime!

    • Serving

    • End of shift

  • • Evaluating alcoholic beverages

    • Storing, handling, and quality

    • More about wine

    • Wines down under - Australian wine

    • Internationals - Imported wines

    • Beers, spirits, and liqueurs

    • What goes with what?

    • Serving and recommendations

    • Working as an alcohol specialist and expanding knowledge

  • • Introduction to Cooking

    • Different Food Types

    • Basic Cooking Methods

    • Cooking for Food Service

    • End of Shift Duty

  • • Cleaning and maintaining equipment

    • Clean and sanitise the kitchen

    • Disposing of waste and broken items

    • Work safely and care for the environment

  • • Planning and Preparation

    • Use equipment to prepare food

    • All about knives

    • Select food and packaging

    • Food Safety and Labelling

    • Faulty equipment and more about food safety

  • • Measure Sustainable Work Practices

    • Support Sustainable Work Practices

    • Seek Opportunities

  • • The Coaching Need

    • Organise Coaching

    • The Coaching Session

    • Practise and Feedback

    • Following Up

    • Reporting

  • • Signs a Storm is Brewing

    • Let’s Talk it Over

    • Calm and Resolve

    • Threatening Situations

    • Solutions

  • • Providing WHS Info to the Team

    • WHS Participation Arrangements

    • Hazards and Risk Assessments

    • Reports and Records

  • • Allocate Budget Resources

    • Monitor Financial Activities Against Budget

    • Improving Budget Performance

    • Financial and Statistical Reports

  • • Monitor and Improve Workplace Operations

    • Feedback and Sustainability

    • Workloads and Workflow

    • Monitor and Support Teams

    • Feedback, Records, and Problems

  • • Being a Role Model

    • Commitment and Cooperation

    • Communication, Representation and Feedback

    • Delegate, Evaluate and Monitor

    • Motivation and Teamwork

  • • Provide a Quality Service Experience

    • Dealing with Difficult Situations

    • Resolving Guest Complaints

    • Developing Guest Relationships

  • Coming soon

  • Coming soon

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Transport & Logistics

  • • Identify & Match the Goods

    • Warehouse Teamwork

    • Handle, Transfer, Lift

    • Make it Better

  • • The Warehouse and The Team

    • The Goods and The Equipment

    • Receiving and Dispatching Goods

    • Warehouse Documentation

    • Legislation, Standards, Codes And Regulations

  • • Driver Fatigue

    • Fatigue Management Strategies

  • • The Value of Pre-Planning

    • On the Road Safety

    • Record the Drive

  • • Load and Unload Goods/Cargo

    • Secure and Protect Load

    • Complete Documentation

  • Coming soon

  • Coming soon

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Retail

    • Welcome to the Family

    • Our Polices & Practices

    • Bullying and Harassment

    • Laws & Regulations

  • • Maintain Personal Stamina and Resilience

    • Techniques to Improve Fatigue, Stamina and Resilience

    • Physical Activity

    • Building Resilience

    • Minimise Workplace Stressors

    • Maintain Work-Life Balance

  • • Organise and Maintain Work Areas

    • Keeping your Work Area Clean

    • Cleaning Chemicals and Equipment

  • • What is Food Safety

    • Let’s Hear it for Hygiene

    • Keeping your Workplace Clean

    • The Danger Zone

    • Food Safety Principles

    • Movement and Storage

    • Food Safety Supervisor Role

    • HACCP Eliminate the Hazard – Reduce the Risk

    • Safe Food Monitoring

    • Safe Food Storage and Handling

  • • Maintain Stock Handling and Storage Areas

    • Accept Stock Delivery

    • Replenish Stock Levels

  • • Display Requirements

    • Plan to Build Displays

    • Product Storylines and Merchandising

    • Produce Displays

  • • Self-Reflection

    • Appreciate Diversity

    • Communicate with All

    • Promote Understanding

    • Communication

    • Participation

  • • The Customer Experience Role

    • Customer Communication

    • Meeting Standards

    • Customer Expectations

    • Handling Complaints

    • Receiving Feedback

  • • Provide Exceptional Customer Service

    • Know your Products – Know the Law!

    • Sell, Sell, Sell Some More

  • • Communication

    • Participation

    • Exemplary Service

    • Escalated Customer Complaints

  • • Work Health and Safety at Work

    • Workplace Hazard Control

    • Emergency Procedures

    • Bullying and Harassment

    • WHS - It’s the Law!

    • Responsibilities

    • Workplace Security

    • Cash Handling

    • Dealing with Suspicious Behaviour

    • Minimise Theft

  • • Control Labour Costs

    • Manage Rosters

    • Control Stock Levels

    • Manage Financial Performance

    • Lead a Team

    • Delegate Work

    • Monitor Performance Standards

    • Take Action on Performance Issues

    • Facilitate Awareness of WHS

    • Including Others in Safety

    • Hazards and Risk Assessments

    • Managing Security

    • Reports and Records

    • Awards, Agreements and Legislation

    • Handle Workplace Disputes

    • Policies and Processes

    • Recruitment

    • Selection

    • Induction

Business, Leadership & Management

  • • Coming Soon

  • • Coming Soon

  • • Coming Soon

  • • The Customer Experience Role

    • Customer Communication

    • Meeting Standards

    • Customer Expectations

    • Handling Complaints

    • Evaluation and Feedback

  • • Preparing for a Plan

    • Building the Plan – Why, How, Who & When?

    • Building the Plan – What with?

    • Building the Plan – What if?

    • Building the Plan – How well?

    • Controlling and Adjusting the Plan

  • • Locate and review diversity policy

    • Integrating the diversity policy

    • Respecting differences

    • Selecting and recruiting staff

    • Training needs to overcome differences

    • Managing allegations of harassment and complaints

    • Promoting the benefits of diversity

  • • Identify Context for Communication

    • Clarify Message and Engage Communication

    • Take Follow-Up Actions

  • • Preparing for difficult conversations

    • Facilitating difficult conversations

    • Follow up and review

  • • Coming Soon

  • • Coming Soon

Complete this form to request a demo of the learning packs and discuss the development of your internal learning journey.