Cambridge Hospitality Fourth Edition (print and digital)

Updated to reflect the new requirements of the Tourism, Travel and Events Training Package (SIT12) and the NSW Stage 6 Hospitality Curriculum, this new edition of the award winning series continues to develop the necessary technical and personal skills that are valued by hospitality employers in Australia and beyond.

• The complete resource package now includes Foundation Skills as part of the outcomes and continues to cover all mandatory and relevant core units of the NSW Stage 6 syllabus and the most useful and popular elective topics of the Hospitality, Kitchen Operations and Commercial Cookery streams of the Hospitality Curriculum Framework.
• Updated activities, career profiles and unit summaries engage students through the use of relevant examples and aid exam revision while consolidating knowledge and highlighting areas that may require additional revision.
• The included Interactive Textbook offers videos to demonstrate key hospitality skills, multiple choice questions and a host of rich media resources and interactive activities to engage all students.
• This resource has been written by experienced VET teachers who understand the varied and specific resource needs of students and teachers studying vocational subjects in a secondary school environment.

Printed textbook
Mandatory Units of Competency
Unit 1 Use hygienic practices for food safety
Unit 2 Participate in safe work practices

Food and beverage stream
Unit 4 Interact with customers
Unit 5 Serve food and beverage
Unit 6 Prepare and serve non-alcoholic beverages
Unit 7 Prepare and serve espresso coffee
Unit 8 Use hospitality skills effectively (holistic)

Kitchen operations and cookery stream
Unit 9 Use food-preparation equipment
Unit 10 Prepare dishes using basic methods of cookery
Unit 11 Clean kitchen premises and equipment
Unit 12 Participate in safe food-handling practices
Unit 13 Use cookery skills effectively (holistic)


Digital textbook
Elective Unit 1 Clean premises and equipment
Elective Unit 2 Prepare simple dishes
Elective Unit 3 Prepare sandwiches
Elective Unit 4 Produce appetisers and salads
Elective Unit 5 Produce stocks, sauces and soups
Elective Unit 6 Produce vegetable, fruit, egg and farinaceous dishes
Elective Unit 7 Communicate in the workplace
Elective Unit 8 Source and present information
Elective Unit 9 Show social and cultural sensitivity
Elective Unit 10 Participate in environmentally sustainable work practices
Elective Unit 11 Receive and store stock
Elective Unit 12 Maintain the quality of perishable items
Elective Unit 13 Apply point-of-sale handling procedures
Elective Unit 14 Provide service to customers
Elective Unit 15 Plan and cost basic menus
Elective Unit 16 Produce desserts
Elective Unit 17 Use hygienic practices for hospitality service

We want to give you the opportunity to view sample pages of our titles so it's easier for you to make decisions.

• A sample chapter is available for preview on Cambridge GO

TEA Magazine Review: "The experience and enthusiasm of these teachers is evident in an updated textbook that is well laid out and written with the HSC firmly in mind. The book is well worth a look."