Housekeeping Course

Lesson 1 • Tools, Equipment, and Supplies Introduction

Identifies standard housekeeping tools, their purposes, and proper handling. Prepares students to select and use equipment correctly.

Lesson 2 • Workplace Conduct and Professionalism

Covers punctuality, appearance, communication, and ethical behaviour on the job. Builds the professional mindset required throughout the course.

Lesson 3 • The Housekeeping Profession Overview

Defines the scope of housekeeping across residential and commercial settings. Connects professional identity to daily duties and career pathways.

Lesson 1 • Safe Handling and Storage of Chemicals

Covers safety data sheets, labelling, dilution ratios, and proper storage. Reduces chemical exposure risk and ensures regulatory compliance.

Lesson 2 • Types of Cleaning Agents

Categorises detergents, degreasers, disinfectants, and specialty cleaners by function. Connects product type to appropriate cleaning tasks.

Lesson 3 • Eco-Friendly and Green Cleaning Practices

Introduces sustainable product choices, reduced-chemical methods, and environmental impact. Aligns housekeeping practice with green workplace standards.

Lesson 4 • Disinfection vs. Sanitisation vs. Sterilisation

Distinguishes the three levels of microbial control and when each is required. Guides correct product selection for hygiene-critical environments.

Lesson 1 • Dusting and Surface Wiping Techniques

Teaches top-to-bottom dusting sequences and correct wiping methods for various surfaces. Prevents cross-contamination and ensures thorough coverage.

Lesson 2 • Room Entry and Preparation Procedures

Establishes correct entry protocols, privacy respect, and pre-cleaning assessment. Sets the foundation for all room-cleaning sequences.

Lesson 3 • Vacuuming and Floor Care

Demonstrates correct vacuuming patterns, attachment use, and carpet spot treatment. Connects floor care to overall room cleanliness standards.

Lesson 4 • Final Inspection and Room Reset

Introduces quality-check checklists, amenity restocking, and presentation standards. Ensures every room meets professional handover requirements.

Lesson 1 • Sink, Vanity, and Mirror Cleaning

Teaches streak-free mirror polishing, faucet disinfection, and vanity surface care. Connects sink hygiene to overall bathroom presentation quality.

Lesson 2 • Bathroom Cleaning Sequence and Safety

Establishes the correct order of bathroom cleaning tasks and required PPE. Prevents cross-contamination and protects the cleaner from exposure.

Lesson 3 • Shower, Tub, and Tile Maintenance

Addresses soap scum removal, grout cleaning, and mould prevention in wet areas. Maintains surfaces in hygienic and visually acceptable condition.

Lesson 4 • Toilet and Urinal Sanitation

Covers complete toilet and urinal disinfection, including hidden surfaces and hardware. Achieves hygienic results that meet health inspection standards.

Lesson 1 • Floor and Drain Maintenance

Covers kitchen floor mopping, grease trap awareness, and drain cleaning protocols. Prevents slip hazards and maintains drainage hygiene in food areas.

Lesson 2 • Waste Management and Recycling

Addresses correct waste segregation, bin sanitation, and recycling procedures. Maintains a hygienic kitchen environment and supports sustainability goals.

Lesson 3 • Food Safety and Hygiene Principles

Introduces food contamination risks, hygiene regulations, and safe cleaning practices. Establishes the food-safety mindset required for all kitchen work.

Lesson 4 • Counter, Sink, and Surface Sanitation

Teaches correct sanitisation of food-contact surfaces, sinks, and cutting areas. Prevents cross-contamination between raw and ready-to-eat food zones.

Lesson 1 • Drying, Ironing, and Pressing

Addresses tumble dryer settings, line drying, ironing temperatures, and pressing techniques. Produces wrinkle-free, professionally finished linens and garments.

Lesson 2 • Linen Inspection and Quality Control

Introduces inspection for stains, tears, and wear, plus removal-from-service criteria. Maintains linen quality and prevents substandard items from reaching guests.

Lesson 3 • Linen Storage and Inventory Management

Covers correct folding, shelving, par stock levels, and rotation practices. Ensures clean linens are always available and stored hygienically.

Lesson 4 • Sorting and Pre-Treatment of Laundry

Teaches sorting by colour, fabric, and soil level, plus stain pre-treatment methods. Prevents colour bleeding, fabric damage, and incomplete stain removal.

Lesson 1 • Carpet and Upholstery Deep Cleaning

Covers hot water extraction, dry cleaning methods, and upholstery shampooing techniques. Removes embedded soils and allergens from soft furnishings effectively.

Lesson 2 • High-Level and Difficult-Access Cleaning

Teaches safe methods for cleaning ceilings, vents, light fixtures, and high surfaces. Addresses ladder safety and equipment use for elevated cleaning tasks.

Lesson 3 • Hard Floor Restoration and Polishing

Addresses stripping, scrubbing, sealing, and polishing of hard floor surfaces. Restores floor appearance and applies protective coatings for durability.

Lesson 4 • Mould, Mildew, and Odour Remediation

Covers identification, safe removal, and prevention of mould, mildew, and persistent odours. Protects occupant health and prevents structural surface damage.

Lesson 1 • Workflow Planning and Time Management

Teaches daily task scheduling, priority setting, and efficient routing of cleaning staff. Maximises productivity while maintaining consistent service quality.

Lesson 2 • Team Communication and Staff Coordination

Develops briefing, delegation, and feedback skills for leading housekeeping teams. Builds a collaborative environment that supports consistent performance.

Lesson 3 • Continuous Improvement and Guest Feedback

Introduces feedback analysis, root cause identification, and service improvement cycles. Connects guest satisfaction data to actionable housekeeping enhancements.

Lesson 4 • Inventory Control and Supply Management

Addresses ordering, receiving, tracking, and controlling housekeeping supplies and equipment. Reduces waste and ensures operational continuity through accurate stock management.