Overview
Develop the skills and knowledge to manage food safety in the workplace with the Food Safety Supervision Skill Set SITSS00069 course at Victoria University.
This 3-day course will teach you about hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food.
It's suitable for managers, owner-operators or supervisors in tourism, hospitality and catering, who have small or large food-preparation facilities. It includes the accredited unit needed to demonstrate your competency in food-safety supervision in Victoria.
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.
This skill set is delivered on campus in a classroom and at VenU, Victoria University’s training restaurant. The operational training lets you learn and apply your skills in a fully-equipped hospitality training environment.
There is also an eLearning (online) component, and you will undertake learning activities in your own time. It is useful, but not essential, for you to have basic computer skills to access the eLearning.
Skills First (subsidised) indicative fees
The Skills First government contribution in 2023 and 2024 towards this course is $220. If eligible, you will pay:
- Tuition 2023/24: $101.75 / $107.25*
- Materials 2023/24: $18 / $36
- Student Services and Amenities Fee (SSAF): maximum per year $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.
**May be subject to change.
Full-fee place total indicative fees
- 2023/24 full-fee place: $140 / $140.25.
Course contents
In order to be issued a Statement of Attainment for the SITSS00069 Food Safety Supervision Skill Set, a student must successfully undertake the following unit(s):
- SITXFSA005 Use hygienic practices for food safety; and
- SITXFSA006 Participate in safe food handling practices.
Course structure and units
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- Unit code
- SITXFSA005
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- Unit code
- SITXFSA006
Learning outcomes
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 preparation or bar areas.
Certification requirements apply Victoria to individuals involved in food handling or supervision. Certification in some States relies on the achievement of specific units of competency relating to food safety.Food safety legislative and knowledge requirements may differ across borders. Those developing training to support specific units of competency must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
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
Enquire now – TAFE
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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.
