This module equips participants with the foundational knowledge required to safely and efficiently operate in a commercial kitchen environment. Designed for first-time kitchen workers, it introduces essential concepts that underpin all kitchen roles, regardless of venue type or cuisine. Through a mix of demonstrations, discussions, and hands-on activities, learners become familiar with industry expectations and workplace norms.
The course also includes the mandatory, non-accredited course training all food handlers in compliance with updated Australian food safety laws. It covers key standards for anyone preparing or serving food.
