Have a taste of our very own Cocholate Fudge Brownie recipe created by our Commercial Cookery trainer Chris Cave. This recipe is from the unit ”SITHPAT006 Produce desserts” from the SIT30816 Certificate III in Commercial Cookery. Download the recipe here and try it at home today! Ingredients 1 cup melted butter cooled 2 tablespoons vegetable […]
This Bourbon and Bundy glazed Christmas ham it’s sweet and sour in its nature slow cooked with brown sugar, maple syrup, clove and orange juice, accompanied with carrots, sweet potatoes and chat potatoes. Perfect to bring to the Christmas party and share with all your friends and family. Courtesy of Clubs Queensland. Download the recipe HERE. […]
(From left to right, John Dickson from CTA Training Specialists & DWS Hospitality Specialists, Patrick Bardon from Hostplus, Luke Turner, Karen Prins from Hostplus, Peter Ellul, Sharni Mott, Jaimi Peacock, Anthony Gavin, Tarrah Travers-Smith, Katie Young, Jeff Simmonds from Coca-Cola Amatil, Jason Britton from CUB, Nik Mundy, Jodie Harris, Vanessa Marks and James McIntyre from […]
Online Induction Technology including iPads and other portable devices have revolutionized the business world. From POS terminal to business computer, these mobile devices have popped up all over the hospitality and tourism industry. As our reliance on technology has evolved, it is evident that these devices don’t just have to be limited to the back […]
Tiramisu recipe; Finger-licking and irresistable, this beautiful Tiramisu recipe will make anyone’s day. Full with coffee, vanilla and butter, you will have coffee and dessert all in one. This recipe is from the unit ”SITHPAT006 Produce desserts” from the SIT30816 Certificate III in Commercial Cookery. Download the recipe here. INGREDIENTS 200gm unsalted butter 200gm […]
Choux Paste recipe, just like puff pastry, you can use this recipe for either savoury dishes or sweet desserts. Easy to make and it can be easily stored. This recipe is from the unit ”SITHCCC019” from the SIT30816 Certificate III in Commercial Cookery. Download the recipe here. INGREDIENTS 250gm plain flour 2.5gm salt 25gm […]
Cacciucco Con Polenta recipe, translated to Tuscan fish soup with soft polenta is a mix of Mediterranean flavours put together in just one dish. Try it for your customers and give your venue a fresh European scent. This recipe is from the unit ”SITHCCC013 Produce seafood dishes” from the SIT30816 Certificate III in Commercial Cookery. […]
Recipe; Brown Sugar Pavlova Just as delicious as it looks, this quick and easy pavlova only takes up 7 steps to make. Try this recipe at your venue or simply trial it at home. This recipe is from the unit ”SITHPAT006 Produce desserts” from the SIT30816 Certificate III in Commercial Cookery. Download the recipe here. […]
Red Wine Jus Recipe Seasoned with garlic, rosemary, and pepper, this Red Wine Jus recipe is light but thin and can be pour on top of your steak or try on your Sunday roast. This recipe is from the unit ”SITH000007 Prepare Stocks, Sauces and Soup” from the SIT30816 Certificate III in Commercial Cookery. Download […]
Duck Breast Recipe w Caramelised Spring Onions, Sautéed Potatoes and Sweet Cherry Sauce (2 serves) Take dinner to another level with this duck breast recipe full of flavour and sweet cherry sauce. A recipe easy to make and at its best taste. This recipe is produced in the SITHCC0012 Prepare Poultry Dishes as part of […]
Puff Paste Recipe This easy-to-make puff paste can be used for desserts or savoury fillings. Simple, buttery and zesty. This recipe is from the unit ”SITH000019 Produce Cakes, Pastries and Breads” from the SIT30816 Certificate III in Commercial Cookery. Download the recipe here. INGREDIENTS 250g plain flour 2.5g salt 25g butter 138ml cold water […]
Customer Service Whether it’s a small refurbishment or a large scale development, every club should be looking at their venue on a regular basis and making improvements in line with market needs and of course competitors. During these times, the trick is in keeping your patrons happy and returning. There is a two-pronged approach in […]