Industry Training Short Courses
Queenstown Resort College and the Otago Polytechnic have joined forces to bring you an extensive range of industry training short courses. Based in QRC House in Queenstown, the courses are administered by the Otago Polytechnic and taught by practicing industry professionals.
If you have an interest in a career in tourism and hospitality, or just need to up-skill, join us for a 1-3 day NZQA approved course that is Government-funded so it's ultra affordable!
Fast Facts
| Course | Length & Price |
|
Barista |
3 day: $250 (domestic) $500 (international) 1 day: $89 (domestic) $150 (international) |
|
Cost Control |
2 day: $250 (domestic) $500 (international) |
|
Customer Service |
1 day: FREE (domestic students only) |
|
Kitchen Profitability |
2 day: $250 (domestic) $500 (international) |
Barista - 1 Day or 3 Day Options
The 3 day course includes 2 days of practical training with a 1 day assessment that takes place 2-4 weeks later, allowing you to practice your skills in the workplace.
You will gain a comprehensive knowledge of barista skills, including: coffee heritage and production, equipment and recipes, presenting pressed coffee for service, presenting filtered coffee for service and presenting espresso beverages for service.
The 1 day course covers the basics of coffee making, with no assessment.
Cost Control
This is a 2 day workshop followed by self-directed learning. The assessment can be completed away from the classroom and then sent in to be marked.
This paper will teach you control systems in commercial hospitality operations including: accurate maintenance of record systems, maximising profitability using cost control and forecasting techniques, understanding control procedures that are standard industry practice and, legislation relevant to hospitality operations.
Customer Service
In this 1 day course, you will learn to meet and greet customers, as well as maintain personal presentation standards expected by the hospitality industry.
Other skills include: dealing with, and responding to, customer complaints, personal grooming, deportment and timekeeping, greetings and acknowledgements, as well as being able to inform customers of hospitality establishments, products and services.
Kitchen Profitability
This is a 2 day workshop, followed by self-directed learning. The assessment can be completed away from the classroom and then sent in to be marked.
Knowledge of food costs and portion control is essential in commercial catering and you will learn about the following:
- food purchasining criteria and knowledge of the marketplace
- supplier and food item quality and quantity
- food item cost and quality control methods
- impact of compliance on food costs
- difficulties in controlling food costs
- food storage and stock levels
- equipment available for portion control
- standard portions for food groups
- portion control specifications for food purchasing
- impact of service types on food portion control
To Register
Contact QRC Reception on +64 3 409 0500 or email for an enrolment form.