Description
This Hospitality session will encompass a variety of engaging teaching and learning strategies for the following units of competency:
- Use hygienic practices for food safety (SITXFSA001) Mandatory unit
- Participate in safe food handling practices. (SITXFSA002) Focus area
Audience
If you are currently delivering Certificate II in Kitchen Operations SIT20416 OR Certificate II in Hospitality SIT20316 this course is for you.
*NOTE – this is a division of the face to face course: Safe, Successful Service.
Resources from this training –
- Units of work/program for each competency listed above with explicit teaching and learning strategies. Linked with Training package and NESA requirements.
- Student workbook and activity sheets.
- Posters linked with QR Codes to videos
- Includes over 50 resources, e.g. course notes, smart device applications, games, videos and PowerPoints just to name a few.
Session: Keep Food Safe
Teaching and learning activities based around the following units of competency details:
- Organisational food safety programs.
- Hygiene and food safety procedures.
- Hazard Analysis and Critical Control Points (HACCP) practices.
- Reporting hygiene hazards and non-compliant organisational practices accurately.
- Handling food safely during: storage, preparation, display, service and disposal of food.
- Food safety program procedures.
Delivery Format
Online – 24/7 access to learn at your own pace.
Duration
2 hours
Completing Online Hospitality – Safe, Successful Service Session One – Keep Food Safe will contribute 2 hours of Elective PD addressing 2.1.2 and 6.2.2 from the Australian Professional Standards for Teachers.
2.1.2 Proficient Level – Apply knowledge of the content and teaching strategies of the teaching area to develop engaging teaching activities.
*NOTE – this is a division of the face to face course: Safe, Successful Service.
MRS.S
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