Our hospitality short courses are designed for people who are looking to enhance their skills or gain employment in hospitality. Our range of courses are delivered by highly experienced trainers and will provide you with skills and knowledge needed in this fast-paced industry.
Food Safety Supervisor Course (SITXFSA005 & SITXFSA006)
The Food Act 2003 (NSW) requires certain food businesses in the NSW hospitality and retail food service sector to have at least one trained Food Safety Supervisor.
There are new food safety requirements for Australian food service, caterer and related retail businesses as 8th December, 2023 with the implementation of Standard 3.2.2A - Food Safety Management Tools. The links in the course delivery section below have further information regarding these charges and your requirements.
This type of regulation is in place so that staff have the relevant skills and knowledge to safely handle food in their roles. This course is designed for supervisors to understand the requirements around handling food safely and knowing how to supervise other staff to do the same.
This course will cover the identification of food hazards, food safety risks, handling and preparing food safely, storing and disposing of food safely, preventing food contamination, personal hygiene, HACCP and other food safety principles, procedures and processes and hygienic cleaning practices.
Pre-Accredited- Use an Espresso Machine to Prepare and Serve Coffee
SITHFAB025 Prepare and serve espresso coffee
It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.
Students will receive a statement of attainment for SITHFAB025 Prepare & Serve Espresso Coffee and SITXFSA005 Use hygienic practices for food safety.
This a 4 day course 9am-4pm daily.
SITXFSA005 Use Hygienic Practices for Food Safety
Food hygiene is required for any organisation that prepares and sells food to the general public.
This course will cover such topics as learning the correct ways of food handling and storage‚ identify potential hygiene risks, implement correct methods of cleaning and sanitising, maintain correct standards of personal hygiene for food handlers, reduce the risk of food-borne illness (food poisoning).