Supervising Food Safety (Training Program)
Canberra Institute of Technology (CIT)
|Campus||Mid Year Intake?||Study Mode||Entry Requirements|
No minimum education
This training program is made up of units from the Tourism, Hospitality and Events Training Package. It will provide students with supervisory skills to handle food safely and to employ workplace practices to comply with food safety issues and regulations.
Subjects you can Study
SITXFSA101 Use hygienic practices for food safety; SITXFSA201 Participate in safe food handling practices
About Canberra Institute of Technology (CIT)The Canberra Institute of Technology is a large multi-campus provider of a wide range of vocational education and training programs. CIT offers over 300 programs at different levels through five campuses across Canberra.
CIT Award programs are endorsed by industry and accredited by the CIT Advisory Council under delegation from the ACT Accreditation and Registration Council.
Studying at CIT is different from the school or university systems. Unlike universities, which offer a more general and theory-based education, CIT focuses on teaching the skills and knowledge for jobs. CIT aims to provide quality programs and services, relevant curricula and modern facilities.
CIT programs cater for full or part-time students as well as people in either full-time or part-time employment. Some courses can be studied online or at an individual pace via one of the flexible Learning Centres. CIT classes are small, the average size being 20 students.
Courses are run only if there are enough students and resources. Each course has its own entry requirements. Selection criteria and/or selection processes apply to many high demand programs.
CIT offers traineeship programs which are advertised in local newspapers. Student loans and FEE-HELP loans are available for eligible programs where students meet the requirements.
Provider CRICOS: 00001K RTO code: 0101;HE
StatementCourse code: Train Prog
- External = 18 weeks
No minimum education
Life after Study
Caterers organise and control the operations of establishments involved in catering and dining, such as restaurants, cafes, cafeterias and canteens.