About Pepper: flavour, origins and culinary techniques

To provide chefs and culinary enthusiasts with tips, tricks and knowledge to be able to understand and use Pepper in their food and beverages

  • Introduction to pepper

  • Colour, texture, aroma and taste

  • Varieties

  • Grinding, roasting, allergens and HACCP

Training with R&CA

Restaurant & Catering Association of Australia is the national peak body for hospitality. Representing over 48,000 cafes, restaurants and catering venues, we understand the needs of the industry. We offer accredited, non accredited and micro credential training to thousands of hospitality professionals every year. We can create bespoke training to you and your team that caters to your venue. Get in touch with us today to discuss your training needs.

The bonus of training with R&CA

Undertaking training with the national hospitality peak body has benefits

  • Professional Development

    Download the certificate when you have finished the training to add to your professional development

  • 24/7 Access

    Providing the training online, you are able to access the content and assessments when it suits you. Easy to access and complete in your own time

  • Contact with Trainers

    The Training Department team are always here to help. Speak directly to a hospitality industry trainer to ask questions or talk through the requirements of assessment.

Frequently Asked Questions

Please call us for further information: 1300 722 878

  • How long does the training take?

    This nanocredential will take up to 45 minutes including the quiz

  • What are the units that are covered in the training?

    This is a micro credential and not accredited training. It covers the basic understanding of Pepper.

  • How long do I have to undertake the training?

    You will have access to the course and training for 3 months.

  • Who do I contact if I have questions?

    We have a team of trainers and assessors who are here to help you through your training. Please call 1300 722 878 and ask for the Training Department

  • How often do I have to re-train or re-skill?

    As this is not accredited training, there is no requirement for re-training and re-skilling but we do suggest that you always look for professional development opportunities where you can!

Pepper: flavour, origins and culinary techniques

Start your microcredential today!