Duration: 
3 day
Delivery mode: 
Face to Face with eLearning
Fees: 
$125.75 (Skills First) | $140 (Full Fee)

Overview

Develop the skills and knowledge to manage food safety in the workplace with the Food Safety Supervision SITSS00051 course at Victoria University.

This course is suitable for managers, owner-operators or supervisors in the hospitality industry. It includes the nationally accredited unit of competency SITXFSA002 Participate in safe food handling practices.

You will learn how to:

  • monitor and record food hazards
  • understand organisational food safety programs, procedures and documents
  • monitor food safety techniques
  • minimise the risks of food contamination.

Skills First (subsidised) indicative fees

The Skills First government contribution in 2022 and 2023 towards this course is $178.75. If eligible, you will pay:

  • Tuition 2022/23: $101.75/$107.25*
  • Materials 2022/23: $18/$18
  • Student Services and Amenities Fee (SSAF) 2022/23: $0

*A concession rate of 20% of the standard Skills First subsidised tuition fee is available if you are eligible for a concession. Learn more about concessions.

**The SSAF Fee is indicative only as we await advice on the maximum fee tertiary institutions can charge in 2023. 


Full-fee place total indicative fees

  • 2022/23 full-fee place: $140

Course contents

In order to be issued a Statement of Attainment for the SITSS00051 Food Safety Supervision, a student must successfully undertake the core unit(s): 

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 who are already currently working in tourism, hospitality and catering organisations and who have access to permanent or temporary kitchen premises or smaller food preparation areas.

The short includes the national accredited units of competency that meets the national requirement for businesses to have a Food Safely Supervisor in the venue or business at all times.
You will learn skills and develop knowledge in:
•how to follow hygiene procedures, identify monitor and record food hazards;
•organisational food safety programs, procedures and documents;
•airborne and infectious disease and hygiene practices and;
•prevent food contamination.

This short course is delivered over two (2) days via face to face training on campus in a classroom and VenU, VictoriaUniversity's training restaurant open to both staff and the general public. This operational training facility enables students to learn and apply their skills in a fully equipped hospitality training environment. Students will also be required to undertake structured learning activities in their own time. It is preferred students have basic computer skills to access eLearning material, but not essential.

Admission & pathways

Meeting the minimum admission requirements does not guarantee you entry into this course. Some courses receive more applications than the number of places available. In this situation we will also assess your education, work and other relevant experience.

Find out more about how to apply for our courses, and our commitment to admissions transparency.

There are no formal entry requirements for this course
As part of the application process, applicants must complete a Pre-training Review (PTR) to determine suitability for admission. Students require basic computer skills to access Elearning material. This is demonstrated via the online application process and discussed in the PTR.

How to register

Apply now

Contact us

Phone: 1300 82 33 87
Email: [email protected]

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Contact VU Polytechnic

At Victoria University, we aim to display accurate and complete course information online. However, we are unable to guarantee that every course change is currently displayed. You may contact the University directly on +61 3 9919 6100 to confirm the most up-to-date course fees, pathways and credit transfer, recognition of prior learning, admission and enrolment procedures, examinations and services available to our students.