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Cambridge Hospitality 3rd Edition


To access your resources Log in or create your Cambridge GO account Activate your resources by entering the access code found in the front of your print textbook, sealed pocket or supplied via email.

Cambridge Hospitality 3rd Edition is written by experienced VET Hospitality teachers to the revised Training Package (SIT12) and the revised HSC syllabus (implemented in 2014). This new edition of the award winning series continues to assist students to develop the necessary technical and personal skills that are valued by hospitality employers in Australia and beyond.

For more information, click on “buy now” to visit our catalogue website.

If you are activating a student text access code provided in the front of the print textbook, a sealed pocket, or supplied via email or by your school, you will have access to the following resources:

  • PDF Textbook
  • Word activities
  • Weblinks
  • Additional recipes
  • Additional resources

Teachers and students with a Cambridge GO account will have access to the following free resources:

  • Word activities
  • Weblinks
  • Additional recipes
  • Additional resources

The Teacher Resource Package is available for purchase separately. Resources are accessed through a Cambridge GO teacher account using a unique access code supplied on purchase. 

To view a sample chapter, please click on the chapter below in blue.

PDFs updated August 25th, 2014


Complete PDF Textbook

  • Complete PDF Textbook [PDF 23.5Mb]

    Note: This is the latest edition

PDF Textbook chapters

  • Preliminary pages [PDF 1.0Mb]

  • Unit 1: Use hygienic practices for food safety [PDF 1.4Mb]

  • Unit 2: Participate in safe work practices [PDF 2.6Mb]

  • Unit 3: Work effectively with others [PDF 2.4Mb]

  • Unit 4: Source and use information on the hospitality industry [PDF 1.9Mb]

  • Unit 5: Prepare and serve non-alcoholic beverages [PDF 1.0Mb]

  • Unit 6: Prepare and serve espresso coffee [PDF 1.3Mb]

  • Unit 7: Serve food and beverage [PDF 1.7Mb]

  • Unit 8: Interact with customers [PDF 1.2Mb]

  • Unit 9: Use hospitality skills effectively (holistic) [PDF 1.2Mb]

  • Unit 10: Use food-preparation equipment [PDF 2.6Mb]

  • Unit 11: Produce dishes using basic methods of cookery [PDF 3.4Mb]

  • Unit 12: Clean kitchen premises and equipment [PDF 2.0Mb]

  • Unit 13: Participate in safe food-handling practices [PDF 1.8Mb]

  • Unit 14: Use cookery skills effectively (holistic) [PDF 0.8Mb]

  • Glossary and Index [PDF 0.5Mb]

PDF Textbook - early 2014 version

  • Hospitality 3ed - early 2014 [Zipped PDFs, 130 Mb]

    Note: this is not the latest, reprinted version

Elective chapters

  • Elective unit 1 - Clean premises and equipment [PDF 1.3Mb]

  • Elective unit 2 - Prepare simple dishes [PDF 1.1Mb]

  • Elective unit 3 - Prepare sandwiches [PDF 1.0Mb]

  • Elective unit 4 - Produce appetisers and salads [PDF 1.2Mb]

  • Elective unit 5 - Prepare stocks, soups and sauces [PDF 0.8Mb]

  • Elective unit 6 - Produce vegetable, fruit, egg and farinaceous dishes [PDF 0.5Mb]

  • Elective unit 7 - Communicate in the workplace [PDF 0.4Mb]

  • Elective unit 8 - Source and present information [PDF 0.5Mb]

  • Elective unit 9 - Show social and cultural sensitivity [PDF 0.4Mb]

  • Elective unit 10 - Participate in environmentally sustainable work practices [PDF 1.4Mb]

  • Elective unit 11 - Receive and store stock [PDF 0.3Mb]

  • Elective unit 12 - Maintain the quality of perishable items [PDF 0.5Mb]

  • Elective unit 13 - Apply point-of-sale handling procedures [PDF 0.6Mb]

  • Elective unit 14 - Provide service to customers [PDF 0.5Mb]

  • Elective unit 15 - Plan and cost basic menus [PDF 2.0Mb]

  • Elective unit 16 - Produce desserts [PDF 0.7Mb]

  • Elective unit 17 - Use hygienic practices for food safety [PDF 0.6Mb]

  • Acknowledgements [PDF 0.1Mb]

Textbook activities

Textbook activities updated September 11th, 2014


  • Download Unit 1 activities [Zipped Word docs 1.3Mb]

  • Download Unit 2 activities [Zipped Word docs 1.9Mb]

  • Download Unit 3 activities [Zipped Word docs 2.3Mb]

  • Download Unit 4 activities [Zipped Word docs 1.6Mb]

  • Download Unit 5 activities [Zipped Word docs 0.5Mb]

  • Download Unit 6 activities [Zipped Word docs 0.2Mb]

  • Download Unit 7 activities [Zipped Word docs 1.3Mb]

  • Download Unit 8 activities [Zipped Word docs 0.6Mb]

  • Download Unit 10 activities [Zipped Word docs 1.6Mb]

  • Download Unit 11 activities [Zipped Word docs 2.4Mb]

  • Download Unit 12 activities [Zipped Word docs 0.8Mb]

  • Download Unit 13 activities [Zipped Word docs 0.9Mb]

Textbook activities (Textbook version)

This content is for users of the print textbook and does not incorporate recent changes to Units 3 and 4.

  • Download Unit 3 activities [Zipped Word docs 2.3Mb]

  • Download Unit 4 activities [Zipped Word docs 1.6Mb]

Cambridge University Press has no responsibility for the persistence or accuracy of URLs for external or third-party websites and does not guarantee that any content on such websites is, or will remain, accurate or appropriate.

Unit 1

Unit 2

Australian Safety and Compensation Council
Workplace Standards Tasmania
WorkSafe Western Australia
Queensland Division of Workplace Health and Safety

Unit 3

Australian Good Food and Travel Guide
AQF training packages
Fair Work Commission

Unit 4

Margan Family Wines

Unit 12

UWA Personal Protective Equipment Guidelines
Food Standards Australia New Zealand

Unit 13

Food Standards Australia New Zealand

Please note that it has been brought to our attention that some recipes are unsuitable for use in the classroom. Where deemed necessary we have tried to provide a suitable alternative and we hope that these replacement recipes are to your satisfaction. Thank you and enjoy!



  • Recipes for stir-frying - Stir-fried noodles with satay chicken and mushrooms

  • Recipes for shallow-frying - Shallow-fried eggs and tomato

  • Recipes for shallow-frying - Crumbed veal schnitzels

  • Recipes for sauteing - Spicy sauteed prawns

  • Recipes for sauteing - Sauteed Sicilian lamb

  • Recipes for roasting - Roasted potato salad

  • Recipes for roasting - Roast chicken breast

  • Recipes for roasting - Quick roast lamb

  • Recipes for roasting - Medley of oven roasted root vegetables

  • Recipes for poaching - Poached pears with passionfruit syrup

  • Recipes for poaching - Poached chicken breasts with basil-lemon sauce

  • Recipes for poaching - Eggs Benedict

  • Recipes for shallow-frying - Shallow-fried scallops

  • Recipes for shallow-frying - Southern fried chicken

  • Recipes for stir-frying - Squid, basil and chilli noodle stir-fry

  • Recipes for stir-frying - Snow peas, broccoli and chicken stir-fry

  • Recipes for stir-frying - Hoisin eggplant, prawn and bok choy

  • Recipes for stewing - Stewed peaches

  • Recipes for stewing - Ratatouille

  • Recipes for stewing - Bouillabaisse

  • Recipes for stewing - Thai-style pork stew

  • Recipes for steaming - Steamed fish with thyme and tomato vinaigrette

  • Recipes for steaming - Steamed fish with ginger

  • Recipes for steaming - Steamed chocolate pudding

  • Recipes for steaming - Steamed buns with BBQ pork

  • Recipes for poaching - Coconut poached fish

  • Recipes for pan-frying - Pan fried tuna

  • Recipes for deep-frying - Apple fritters

  • Recipes for braising - Cajun braised lamb shanks

  • Recipes for braising - Braised lamb chops

  • Recipes for braising - Braised chicken with fennel and white beans

  • Recipes for braising - Braised balsamic chicken

  • Recipes for boiling - Spaghetti bolognese

  • Recipes for boiling - Salmon Kedgeree

  • Recipes for boiling - Boiled eggs

  • Recipes for baking - Meringue sandwiches

  • Recipes for baking - Baked stuffed eggplant

  • Recipes for baking - Baked rice custard

  • Recipes for deep-frying - Country style fish and chips

  • Recipes for deep-frying - Deep fried ice-cream

  • Recipes for pan-frying - Pan fried fish fillets with lemon and dill

  • Recipes for pan-frying - Pan fried chicken with julienned vegetables

  • Recipes for pan-frying - Crumbed lamb cutlets

  • Recipes for microwaving - Sweetcorn soup

  • Recipes for microwaving - Lemon curd

  • Recipes for microwaving - Crunchy salmon patties

  • Recipes for grilling - Lime and chili chicken skewers

  • Recipes for grilling - Grilled sweet potato and mango salad

  • Recipes for grilling - Grilled red chilli prawns with green papaya salad

  • Recipes for grilling - Grilled corn on the cob

  • Recipes for deep-frying - Spring rolls

  • Recipes for baking - Baked apples


  • All recipes [Zipped Word docs 20.8Mb]

Now available


Unit 9 logbook [Word doc 0.3Mb]

Unit 14 logbook [Word doc 0.3Mb]


Download weblinks [Word doc 0.1Mb]

The Teacher Resource Package is now available.

Note: The Teacher Resource Package does not include access to the PDF textbook. Please use the 16-character code in the front of your textbook to access the PDF textbook.

The complete Teacher Resource Package contains:

  • Activity worksheets
  • Chapter summary solutions
  • Multiple-choice solutions
  • Theory worksheets
  • Unit summary questions

To view sample materials, click on the preview files below.

Preview files




Question 1 in the Multiple Choice set that ends Unit 2 Participate in safe work practices (SITXWHS101) is currently listing the incorrect options. The question and options should appear as follows:

1 -  What costs are incurred when someone is injured within the workplace?
a social, human, socialising
b economic, social, human
c physical, situational, money
d human, money and rehabilitation

Some content covering the following mandatory units of competency – Work effectively with others (BSBWOR203B) and Source and use information on the hospitality industry (SITHIND201) - for the HSC Stage 6 Hospitality Curriculum Framework currently appears in the incorrect order across Unit 3 and Unit 4 in the print version of Cambridge Hospitality Third Edition.

New PDF versions of Unit 3 Work effectively with others and Unit 4 Source and use information on the hospitality industry are now available to download reflecting some major reorganisation of content across these two units.

The new order of content is as follows

Unit 3 - Work effectively with others
3.1 Working with others
3.2 Hospitality workers
3.3 Work practices
3.4 Employment
3.5 Antidiscrimination
3.6 Cultural diversity
3.7 Misunderstanding and conflict

Unit 4 - Source and use information on the hospitality industry
4.1 Nature of the industry
4.2 Working in the industry
4.3 Information on the industry
4.4 Technology

Errata February 2015

p. 41, Case Study 2.1

Source: WorkCover Queensland

p. 48, Replacement for Activity 2.2

Consider the range of hazards that you may potentially encounter if working in a café. Create your own checklist to help avoid common workplace hazards.

p.51, Case Study 2.2

Source: SafeWork SA

p.51, Case Study 2.3

Source: WorkCover NSW

p.58, Case Study 2.4

No source line required.

p.59, Case Study 2.6

No source line required.

p.84, Case Study 3.1

Source should read: Marriot Hotels


Tracey Holloway, Di Innes, Kelly Evans, Katrina Walsh