The course details the causes, and prevention of, food poisoning, food-borne illnesses and food spoilage. Learn to identify and prevent conditions under which food spoilage occurs and conditions leading to food contamination. Learn good personal hygiene habits and cleaning programmes, and identify and explain what food safety is all about. This course meets local authority approval food safety training requirements.
Qualifications:Successful applicants will receive the:
As well as the following unit standards:
Duration:Two an a half days, 9am to 3pm. The course is spread over two weeks. See course dates for more information. 2012 Course Dates Course 1/12 Feb: 07, 08, 13 Course 2/12 May: 01, 02, 07 Course 3/12 Jun: 14, 15, 22 Course 4/12 Sept: 03, 04, 10 Course 5/12 Oct: 23, 24, 29 Course 7/12 Nov/Dec: 26, 27, 03 |
Class Size:Maximum course numbers = 15
Accreditation:Course units are accredited by the New Zealand Qualifications Authority (NZQA) and approved by the Hospitality Standards Industry (HSI).
Fees:Domestic students: NZ$253.00 (including GST) International Fees: NZ$403.00 (including GST)
Entry Requirement:Domestics Students: Open International Students (those who are not NZ/Australian citizens or permanent residents and hold a work visa/permit) must be aged 18 years or over, have proof of current medical and travel insurance at time of enrolment and supply a copy of their current permit/visa on application. |
Further Information & Enrolments
Please click here to request an information/enrolment pack.
