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Certification requirements apply at state and territory level, with some states requiring specific units of competency. Training is available to international students and involves blended delivery with face-to-face sessions plus workplace or operating kitchen participation. 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Certification in some States relies on the achievement of specific units of competency relating to food safety.  \nFood safety legislative and knowledge requirements may differ across borders. Those developing training to support specific units of competency must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.  \nThis program is available to international students (CRICOS exempt) . Please refer to VET International for the course and fee information.  \nELIGIBILITY/ENTRY REQUIREMENTS  \nThere are no entry requirements for this program.  \nParticipants must have access to a commercial kitchen to complete this Skill Set. This may be their place of employment that operates a permanent or temporary kitchen premises, smaller food preparation or bar areas, or another suitable venue they have arranged access to.  \nA Language, Literacy, Numeracy and Digital Literacy (LLND) evaluation helps identify any areas where you may need additional support to help you achieve your goals.  \nDELIVERY DETAILS  \n\n| Location(s) | CDU training facilities at Palmerston or Alice Springs.\u003Cbr>Students place of employment\u003Cbr>Regional and remote locations (by negotiation) |\n| --- | --- |\n| Duration * | It is anticipated that most participants will be able to complete the requirements of the course within 4-6 weeks. |\n| Study mode ^^ | Blended.\u003Cbr>Delivery incorporates two (2) days of face-to-face training. Delivery may be undertaken at the student’s place of employment or an operating kitchen |\n\n* Duration may vary depending on how long a student takes to reach the required competency level.  \n* Course timetable will be provided on application for the course.  \n^ ^Information relating to study modes can be found in the 2026 TAFE Student Guide  \nPage 1 of 3  \nSITSS00069 Food Safety Supervision Skill Set 2026 – Version 1  \nCRICOS Provider No. 00300K (NT/VIC) | 03286A (NSW) | RTO Provider No. 0373 | ABN 54 093 513 649  \nFEES  \n\n| Fee Type | 2026 Course Fees |\n| --- | --- |\n| NT Government supported * | $115.50 |\n| Flat Fee | $300.00 |\n\n*This course is supported by the NT Government for eligible domestic students who are NT residents. A limited number of NT Government supported places are available, so secure your place now.  \nFees shown are indicative and subject to change annually. Actual course fees may vary depending on the units chosen. For International non-student visa-holders; study eligibility needs to be verified before enrolment. Fees may vary depending on the visa type. The course fee rates will vary for commercial contract arrangements.  \nFor further clarification and information on fees, fee exemptions, payment options, instalment plans, and refunds, contact CDU on 1800 061 963 or refer to TAFE Fees and Payments  \nASSESSMENT  \nSkills and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways including written assessment, questioning , portfolios, work samples, direct observation, practical assessments and third-party feedback.  \nThroughout your course you will receive information about assessments including how, when and where assessments will be conducted.  \nRECOGNITION OF PRIOR LEARNING (RPL)  \nRPL is a process that determines whether the skills, knowledge and experience you've gained through your previous study, work or life experience can count towards a vocational training qualification at CDU. For more information, VET RPL.  \nCREDIT TRANSFER (CT)  \nCharles Darwin University as a Registered Training Organisation recogn","cbCaiiWnGHYAZlVp","https://ap.wps.com/l/cbCaiiWnGHYAZlVp","pdf",341462,"English","# Description\n# Eligibility/Entry Requirements\n# Delivery Details\n# Fees\n# Assessment\n# Recognition of Prior Learning (RPL)\n# Credit Transfer (CT)\n# Resources\n# Study and Career Pathways\n# Program Content\n## Units\n# Withdrawing from a Program\n# Support Services","[{\"question\":\"What skills does SITSS00069 Food Safety Supervision Skill Set cover?\",\"answer\":\"The program focuses on hygienic practices for handling food and supervising food safety through storage, preparation, display, service and disposal.\"},{\"question\":\"Are there entry requirements for this Skill Set?\",\"answer\":\"There are no entry requirements, but participants must have access to a commercial kitchen to complete the Skill Set.\"},{\"question\":\"How are participants assessed?\",\"answer\":\"Assessment can include written assessment, questioning, portfolios, work samples, direct observation, practical assessments and third-party feedback.\"}]","SITSS00069 Food Safety Supervision Skill Set - 2026 - Version 1 | PDF",1789460759]