Certifications:
Nationally Recognised Courses (SITHFAB025 & SITXFSA005)
Where:
Ladhope Chambers / Suite 4, Floor G131 Wickham Terrace, Spring Hill, QLD 4000
Cost:
$40
Time:
8 am to 2 pm
Participants:
Limited to 18 students per course date
To sign up for an in-person course, visit the link below to view the upcoming dates.
Terms and Conditions: You must be a current Griffith University undergraduate or postgraduate student studying at a Brisbane or online campus to be eligible.
Certifications:
Nationally Recognised Course SITXFSA005 & non-accredited Barista essentials
Where:
Virtually/online. Completed at your own pace within a year.
Cost:
$15
Participants:
Limited to 15 students in 2026
Once we have verified your status as a Digital Campus student, we will email you a link.
Terms and conditions: This course is exclusively offered to undergraduate and postgraduate students studying online through Griffith University’s Digital Campus.
Nationally Recognised Statement of Attainment
Use Hygienic Practices for Food Safety course is an introductory course for those wanting to work in the hospitality industry. All kitchen staff, waiters, and bar staff are required to hold this certificate. This course is often called: ‘Level 1 Food Safety’, ‘Level 1 Food Hygiene’ and ‘Level 1 Food handlers’.
Nationally Recognised Statement of Attainment
This Barista Essentials in-person course provides individuals with the basic knowledge and skills to produce and serve espresso coffee beverages using commercial machines, with a focus on milk texturing and coffee art.
It also teaches learners to organise their coffee workstation, use and clean espresso equipment, select and grind coffee beans, advise customers, and control the quality and texture of espresso and milk.
This is not an accredited Barista Course; it will teach you the basics virtually.
This Barista Essentials online course provides individuals with the basic knowledge and skills to produce and serve espresso coffee beverages using commercial machines.
It also teaches learners to organise their coffee workstation, use and clean espresso equipment, select and grind coffee beans, advise customers, and control the quality and texture of espresso and milk.
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