This course will give you an introduction to food safety and allergens, while working in the catering environment. You will also learn about the principles of completing kitchen documentation. You will complete three units as part of this course:
- Food Safety in Catering (understand how individuals can take personal responsibility for food safety / understand the importance of keeping him/herself clean and hygienic / understand the importance of keeping the work areas clean and hygienic / understand the importance of keeping food safe.)
- Food Allergen Awareness (know characteristics and consequences of food allergies and intolerances / know procedures for identifying and controlling contamination from allergenic ingredients / be able to apply work place procedures for the accurate communication of allergen information to consumers.)
- Principles of Completing Kitchen Documentation (know how to complete kitchen documentation.)
Added August 2018
You must have a keen interest to work in the hospitality and catering industry. You may be working in the industry and feel the need to improve your skills. You will need to attend an informal interview / guidance session, prior to enrolling.
The course is delivered and assessed at the Tycoch campus.
Assessment methods will include practical observations and assessments, role play, discussions, short tests and theory lessons.
Throughout the course, you will complete a portfolio of evidence, which will be submitted to the external verifiers for moderation.
You could progress onto a full time course or you may choose to complete another short course, as a natural progression.
You will be required to write and participate in group discussions as part of the course.