At a glance
This food handling course will equip you with the basic skills and knowledge required to handle food safely. Go on to complete your food safety certificate or complete further cookery related study.
- This food handling course will equip you with the basic skills and knowledge required to handle food safely.
- If you are involved in the preparation or serving of food then you require a food safety certificate. This course is a minimum requirement for anyone who handles food including cooks, chefs, caterers, kitchen stewards/hands, and bar, food and beverage attendants.
- In this course you will discover how to identify food hazards, understand basic food safety laws, learn how to minimise food safety risks, and learn methods for controlling food safety.
Successful completion of this course will enable you to continue with further cookery related study and is the first part of gaining your food safety certificate.
The successful achievement of this qualification requires you to complete the core unit from the list below.
|Unit Name||Unit description|
Use hygienic practices for food safety
- this unit describes the performance outcomes,skills and knowledge required to use personal
hygiene practices to prevent contamination of food that might cause food-borne illnesses.
- It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
- The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
- This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
- 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 cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
There are no formal entry requirements for this course.
You are responsible for meeting the minimum standard of dress. This includes having access to and wearing a white or black shirt, black pants or skirt, and enclosed shoes.
- Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at IXCEL, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning
- Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at IXCEL.
- An educator will directly observe your performance of activities in a real or simulated workplace, role play or exercise, or a demonstration of practical skills.
- Written assessments can take a number of forms including case studies, assignments, projects, workbooks, presentations, reports, reflective tasks, self evaluation, and research projects. Your educator will indicate what kind of written assessment you are expected to submit for each unit.
- Questioning could take the form of written question and answers, such as examinations, tests or online quizzes. It could also be spoken questions and answers.
- A portfolio is a collection of evidence of your skills. This could include collections of samples of your work, observation checklists, third-party reports, products with supporting documentation, historical evidence, training records, and journals, logbooks or work diaries.
- Work samples are products or items that you produce during your studies or project work.
Third-party feedback is information we gather from the people training or supervising you throughout your studies. Examples of things we might gather include: interviews with employers, supervisors or peers; testimonials, reports or references from employers or supervisors; evidence of workplace training or vocational placement; and peer observation.
All information was accurate at time of publication, however IXCEL policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.
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