Barista course | SITHFAB025 & SITXFSA005

What will you learn?

• Food safety hazards and risks
• Temperature control and food storage
• Safe food preparation techniques
• Personal hygiene and handwashing
• Cleaning and sanitising procedures
• Preventing cross-contamination
• Waste disposal and pest control

By completing this course, you will be able to:

• Follow a food safety program effectively.
• Store food safely to maintain quality and prevent spoilage.
• Prepare food safely to minimise the risk of contamination.
• Provide safe single-use items.
• Maintain a clean and hygienic environment.
• Dispose of food waste safely and responsibly.

Entry requirements:

• Understand and communicate in English (verbal and written exercises).
• Basic numeracy skills measurments.
• Have a USI (Unique Student Identifier) or create one here

Study pathways

Take your study further with other courses such as:

Full Qualifications:

• Gain a broader understanding of the hospitality industry with a Certificate III in Hospitality (SIT30622).
• Further your career with a Certificate IV in Hospitality or a Diploma of Hospitality Management.
• Specialise in food safety with a Certificate IV in Food Safety Supervision.

Specialised Skills:
• Develop your skills in specific areas such as food preparation, kitchen management, or dietary requirements with relevant short courses.

Short Courses and Skill Sets:
• Combine your Food Handling Certificate with an RSA (SITHFAB021) to become fully qualified to work in a venue with alcohol and food service.
• Food Safety Supervisor - Part Qualification: This part qualification includes the SITXFSA005 Use hygienic practices for food safety unit and this unit (SITXFSA006) to provide you with the essential skills and knowledge to be a Food Safety Supervisor in a retail hospitality setting.
• Gain essential workplace skills: Acquire valuable skills in first aid (HLTAID011) and workplace health and safety (TLIF0025, CPCWHS1001) to enhance your employability and workplace safety awareness.

Your certificates, transcripts and other entry requirement evidence must be certified through a Justice of the Peace or other authorising officer. NTO can provide this service if required.

Fees and Payment Information

At NTO, we are committed to ensuring the financial protection and transparency of all students and corporate clients in line with Australian regulations. Below, you will find detailed information regarding course fees, payment terms, and options available to you.

• Course Fee: $125
• Deposit and Prepaid Fees: No more than $1,500 in prepaid fees prior to course commencement.
• Payment Plans: Flexible options to pay in full or on a payment plan.
• Buy Now, Pay Later (BNPL): Available for short courses.
• Invoice Payments: Available for corporate clients.

For detailed information on payment plans, BNPL, and invoicing, please reach out to our team at nto@nto.com.au

• Cooling-off Period: You are entitled to a statutory cooling-off period.
• Refunds: NTO offers refunds if the arrangement is terminated early or services are not provided as agreed.
• Refund Requests: Can be submitted in writing and will be addressed per NTO’s refund policy.

Gain the essential skills and knowledge to handle food safely with the SITXFSA006 Participate in Safe Food Handling Practices short course.
Fulfil your legal obligations, contribute to a safe and hygienic environment, and enhance your career prospects in the food service industry.

Credit Transfer and Recognition of Prior Learning (RPL)

NTO recognises skills from other sources besides formal training. If you have prior experience or qualifications, you may be eligible for RPL or Credit Transfer. This process reduces the need for repetition of learning.

RPL Process:

• Request RPL for partial or full qualification.
• Complete the RPL Assessment Kit.
• Trainer interview to assess your experience.
• If required, complete practical assessments.
• Gap training costs will be provided if necessary.

For more information about fees, payment plans, or to discuss RPL, please contact our administration team.