Course Listings

Developed in conjunction with hospitality industry experts, Prime Skills (RTO provider 21317) and The Gourmet Guardian, this non accredited introductory awareness course is designed to equip employees with the skills that they need for working in the food industry.

This course is an abbreviated version of the nationally accredited Level 1: Food Hygiene Course and includes a summary of the must know standards for personal hygiene, food storage, food preparation and food handling. By the end of the course, participants will have a greater understanding of the potential hazards associated with food handling.

 

In recent years, bed bug infestations have been on the increase. So if you work in the hospitality and accommodation industries, it’s important to know how to identify and deal with them as part of providing a high standard of customer care.

What you will learn:

Upon completion of this course, you should have a knowledge of:

• What bed bugs are
• How they survive
• Preventative measures
• How to eliminate them

 

This course is idea for:

All employees, managers and employers in the hospitality and accommodation industries

Every person has the right to their dignity. So if something threatens that, such as bullying or harassment, it’s important to know how to deal with it in a timely, effective and satisfactory manner. This is especially important if you’re a manger or supervisor.

 

 

What you will learn:

Upon completion of this course, you should have a knowledge of:

• How to spot bullying behaviour
• The legislation behind dignity in the workplace
• How to resolve bullying in the workplace

 

This course is ideal for:

All employees in the workplace, but specifically managers and supervisors.

This awareness course is the only online course of its type in Australia and is based on a face to face pilot training program that was coordinated by the Victorian Department of Health. The course covers how to correctly identify and manage allergen and intolerance ingredients in menu items and packaged foods, and how to prepare resources to communicate accurate information to effected customers.

As the incidence of food allergens and intolerances rises, it is important that your food and beverage employees know their legal obligations and how to deal with customer enquiries in order to protect your customers AND your business.
 
 

Developed in conjunction with hospitality industry experts, Prime Skills (RTO provider 21317) and The Gourmet Guardian, To provide people working in the food industry with an awareness of:
 

• The 12 Steps of HACCP;
• The 7 Principles of HACCP;
• Current legislative requirements including providing safe food;
• The HACCP Program that has been developed for the client;
• The HACCP Program monitoring records that are required to be completed.

The HACCP Program recognises where and how each potential hazard that is identified can be controlled and describes:
 

• How these controls are to be monitored
• The corrective action required if control conditions are not met
• Information to be recorded.

Substances hazardous to health can be found in nearly all working environments, you don’t have to work in a chemical plant to be exposed to them. So it’s important to know how to protect yourself and those around you from these substances.

 

What you will learn:

Upon completion of this course, you should have a knowledge of:

• The hazards and health risks associated with hazardous substances
• How to recognise hazardous substances
• How to avoid exposure to hazardous substances

This course is ideal for:

All managers, supervisors and employers, but especially those who work with hazardous substances.

The risk of fire is one of the greatest dangers in the workplace as unlike other safety concerns, it has the potential to do a huge amount of damage very quickly. The aim of this program is to inform you about safe and active fire prevention in a hotel environment, and how you should respond in case a fire should occur.

What you will learn:

Upon completion of this course, you should have a knowledge of:

• How fires start
• The different causes of fires
• Fire safety legislation
• Correct fire safety procedures
• What to do in the event of a fire

This course is ideal for:

All employees, managers and employers who work in the hotel industry.

Combined Level 1 Food Hygiene Course and Level 2 Food Safety Supervisor Course.
Bundled for a discounted rate of $199.
SAVE $49

 

Level 1 Food Hygiene Course

This course includes the must know standards for personal hygiene, food storage, food preparation and food handling.

 

 
An updated course for all employees and managers for safe food handling in the retail sector covering policies and procedures in conjunction with food safety programs.

Course cost:   $149

This course is a more advanced course than the Level 1: Food Hygiene Course, and is a legal requirement in some states of Australia. This course includes an overview of the basics of food safety covered in the Level 1: Food Hygiene Course, as well as provide additional detailed information specific to the Food Safety Supervisor role.
 

On successful completion of this course a Level 2 Food Safety Certificate will be issued with a NSW Food Authority Food Safety Supervisor Certificate

This course is an accredited course that is a legal requirement for food businesses in NSW.

A condensed course for those wanting to update their current or recently expired NSW Food Safety Supervisor Course. Includes a current NSW Food Safety Certificate.

Course Cost $153

 

What you will learn:
Upon completion of this course, you should have a knowledge of:

• Relevant legislation
• Manual handling hazards and risk Assessment
• The anatomy of the spine
• Different types of manual handling related injuries
• The importance of Fitness
• The Principles of Safe Manual Handling
• And Finally to understand and practice the use of correct lifting and manual handling techniques

 
This course is ideal for:
Employees working in the hotel industry.
 

As part of Food Safety Week, Maribyrnong City Council are supporting food businesses with the Municipality by offering Food Safety refresher training valued at $250.00. The course is available to all Class 2 food businesses in Maribyrnong City Council. Please note you must be the Food Safety Supervisor to be eligible to attend this free course. The purpose of this training is to provide the Food Safety Supervisor with the tools to adequately identify potential food safety hazards, supervise food handling staff, understand adequate food process controls and ensure everyone implements safe food practices at your business.
Please bring along your businesses’ menu and Food Safety Program, as you will refer to these materials in the training session. 

Apply Occupational Health and Safety  

This course is designed to help improve the hotel working environment and increase your awareness of the potential problems associated with bad posture with regards to eyesight, physical difficulty and mental stress.

 

What you will learn:

Upon completion of this course, you should have a knowledge of:

• The need for good ergonomics
• The relevant legislations surrounding Visual Display Units (VDU

• The issues that arise from bad VDU health and Safety
• How to implement control measures to ensure good health at when using VDU’s

This course is ideal for:

Anyone in the hotel industry who works at a desk or with a Visual Display Unit, such as a computer or television.

 

This Nationally Accredited course is for businesses that do not make or prepare Potentially Hazardous Foods such as supermarkets, convenience stores, service stations, grocers and delicatessens. Take away and fast food businesses may be classified as retail if they are only selling packaged food that someone else has prepared.
 



 

This course will offer you or your staff the practical and theoretical skills and knowledge to legally be able to Test and Tag electrical equipment for electrical safety
 
There is a prerequisite for this course. The successful completion of UEENEEE101A – Apply Occupational Health and Safety regulations, codes, practices in the workplace.

This course is designed for all food and beverage employees that are involved in the preparation, handling and sale of food. The course provides all food and beverage employees with general knowledge to meet apply the basic principles and practices relating to food safety and hygiene.

Course cost: $99

This updated accredited course covers the requirements for safe handling of food in the retail sector.

Course Cost $149

On successful completion of this course a Level 2 Food Safety Certificate will be issued that is a requirement of food businesses in Australia.

This course is an accredited course that is a legal requirement for food businesses.
 
Course Cost $149

Combined Level 1 Food Hygiene Course and Level 2 Food Safety Supervisor Course.

Course cost: $199.

SAVE $49

On successful completion of this course a Level 2 Food Safety Certificate will be issued with a NSW Food Authority Food Safety Supervisor Certificate.

This course is an accredited course that is a legal requirement for food businesses in NSW.
 
Course Cost $189

A condensed course for those wanting to update their current or recently expired NSW Food Safety Supervisor Course. Includes a current NSW Food Safety Certificate.

Course Cost $153

 

Combined Level 1 Food Hygiene Course and Level 2 Food Safety Supervisor Course. Also included a NSW Food Authority Certificate for NSW food businesses.

Course cost: $239

SAVE $49
 

Developed in conjunction with hospitality industry experts, Prime Skills (RTO provider 21317) and The Gourmet Guardian, this non accredited introductory awareness course is designed to equip employees with the skills that they need for working in the food industry.

Developed in conjunction with hospitality industry experts, Prime Skills and The Gourmet Guardian, this training course is designed to educate food and beverage employees how to accurately handle food allergies and intolerances.

This awareness course is the only online course of its type in Australia and is based on a face to face pilot training program that was coordinated by the Victorian Department of Health. The course covers how to correctly identify and manage allergen and intolerance ingredients in menu items and packaged foods, and how to prepare resources to communicate accurate information to effected customers.

As the incidence of food allergens and intolerances rises, it is important that your food and beverage employees know their legal obligations and how to deal with customer enquiries in order to protect your customers AND your business.
 

Developed in conjunction with hospitality industry experts, Prime Skills (RTO provider 21317) and The Gourmet Guardian, to provide people working in the food industry with an awareness of:

• The 12 Steps of HACCP;
• The 7 Principles of HACCP;
• Current legislative requirements including providing safe food;
• The HACCP Program that has been developed for the client;
• The HACCP Program monitoring records that are required to be completed.

 

The RSA course applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; retail liquor sales persons; winery, brewery and distillery cellar door staff and supplier sales representatives. It also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for RSA management. The course covers all the relevant topics needed in order to obtain a Nationally Accredited RSA Certificate.

The RSA course applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; retail liquor sales persons; winery, brewery and distillery cellar door staff and supplier sales representatives. It also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for RSA management. The course covers all the relevant topics needed in order to obtain a Nationally Accredited RSA Certificate.

This Nationally Accredited training course has been developed in conjunction with The Gourmet Guardian to equip you with the introductory skills that you need for working in the food industry. This course includes the must know standards for personal hygiene, food storage, food preparation, food handling and food service. By the end of the course, you will also be able to identify and control all of the potential hazards associated with safe food handling.

NOTE: You will need enrol in the industry sector of the food industry that you work. The learning materials that have been prepared include all of the information for all Level 1 courses, however each industry has its own assessment for the designated Unit of Competency that you require. Please call our office if you require clarification or assistance on the correct course to enrol in (especially if you are in Victoria, New South Wales or Queensland as this course is legislatively required for some positions).
 

This course will offer you or your staff the practical and theoretical skills and knowledge to legally be able to Test and Tag electrical equipment for electrical safety
 
There is a prerequisite for this course. The successful completion of UEENEEE101A – Apply Occupational Health and Safety regulations, codes, practices in the workplace.