Project Description

Introduction

This is a comprehensive course which comprises of a set of skills to equip individuals in hygienic practices and handling food safely during the storage, preparation, display, service and disposal of food.

This skill set is for food handling personnel or food safety supervisors working in tourism, hospitality and catering organisations with permanent or temporary kitchen premises, and smaller food areas or bar areas.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes chefs, cooks, caterers, kitchen stewards, kitchen hands, bar and food beverage attendants, and sometime room attendants and front office staff.

All training and assessment will be conducted in the workplace or a facility approved by VTS.

There are no entry requirements for this qualification. However, Vocational Training Services will address any individuals at risk on a case by case basis.

Vocational Training Services provides individuals with relevant Training Materials.

The Recognition of Prior Learning (RPL) process involves the collection of relevant evidence to meet the assessment requirements outlined within the qualification. Once the criteria is met, the qualification can be awarded.

The process is not intended to be time-consuming or require a laborious search for historical evidence. Most of the assessment involves direct interview and observation related to your employment and collection of paper-based evidence to support your nomination.

Undertaking this mode of assessment can be advantageous to those candidates who have:

  • Previous industry qualifications
  • Previous incomplete qualifications
  • Relevant industry experience
  • Relevant employment skills

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