NONC0290A-V01
All About Allergens and Intolerances for Hospitality

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All About Allergens and Intolerances for Hospitality

The fee you pay at TasTAFE will depend on the course you choose and may vary depending on the level of government subsidy available, the cost of delivery, any previous study you have undertaken and/or your personal circumstances.

Our fee estimator will give you an indication of the type of fee you might expect to pay, but is intended as a guide only and doesn’t include other costs associated with your course. Please contact us on 1300 655 307 to confirm your fee.

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Great news – this is a NO FEE course! APPLY NOW as there are limited SKILL UP places available.
*Eligibility criteria apply

Course overview

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Locations

North
Drysdale Launceston

North West
Devonport

South
Drysdale Hobart

Attendance options

Short course

Study type

On-Site

Tuition fees

As part of SKILL UP, there are NO FEES for this course!

Click here to find out more about SKILL UP

*Eligibility criteria apply

Submit an enquiry

Please note: The course overview is intended as a guide only. Not all courses are available at all locations or through all study types and attendance options. Please check Locations, Dates and Times below or enquire for further information.

Did you know that food allergies and intolerances have become more common in recent years, affecting 2% of Australians to varying degrees?

If you're involved in selling, serving, or preparing food for others, it's essential to understand food allergies and intolerances and the serious impact on those affected.

This short course is designed to help you understand food allergies and intolerances and develop best practices to ensure safe food preparation for anyone who may be affected.

In this course, you’ll cover:

The types of food allergies and intolerances and the consequences of serving the wrong food to affected customers.
Common allergens in foods and alternative ingredients.
Effective communication about food allergies and intolerances with staff and customers.

If you're involved in selling, serving, or preparing food for others, it's essential to understand food allergies and intolerances and the serious impact on those affected.

This short course is designed to help you understand food allergies and intolerances and develop best practices to ensure safe food preparation for anyone who may be affected.

In this course, you’ll cover:

The types of food allergies and intolerances and the consequences of serving the wrong food to affected customers.
Common allergens in foods and alternative ingredients.
Effective communication about food allergies and intolerances with staff and customers.

Locations, dates & times

Campus	Date	Attendance/Duration	Study type	Apply/Enquire
North
Drysdale Launceston	18 Sep 2024 - 18 Sep 2024	Short course 1 day, Tuesday 9.30pm - 3pm	On-Site	Apply now
North West
Devonport	23 Oct 2024 - 23 Oct 2024	Short course 1 day, Wednesday 9.30am - 3pm	On-Site	Apply now

Am I eligible to study a SKILL UP course?

To be eligible you must be:

a resident of Tasmania or working in Tasmania
an Australian or New Zealand citizen, an Australian permanent resident, or on a state sponsored visa on a pathway to permanent residence
of working age.

Note:

Students studying within the education system (Years 11 to 12) are eligible for these courses.

Some SKILL UP courses are fully online, and others are a blend of online learning combined with practical activities on campus.

SKILL UP is for eligible individuals.

Recognition of prior learning and skills

It makes sense that you should be recognised for the things you already know how to do.

TasTAFE can assess your skills and knowledge based on your previous education, work history or life experience – which may help you to gain your qualification a whole lot faster!

More information on the recognition process is available on our recognition of prior learning and skills page.

Assessment methods

Assessments are designed to help you demonstrate the skills and knowledge you learn in your course and are an essential part of your training. Assessments allow us to confirm that you can perform tasks to the standard required in the workplace, and that you can meet all of the requirements of your course.

While studying at TasTAFE, you may be assessed in a number of different ways. Some common assessment methods include:

completing workplace documents
observations on the job and/or in a simulated assessment environment
quizzes/multiple choice tests
research projects
tests – written or practical
verbal questioning
work samples
written assignments or short answers.

What you will need

There are different requirements depending on the course you are enrolled in.

Generally, it is recommended that you have access to a computer with a reliable internet connection and up-to-date software, including Microsoft Office and Adobe Acrobat Reader. TasTAFE has computers available for student use during normal business hours, at all major campuses.

For classes, please be prepared with standard items such as: pens, notebook or paper, USB.

You may also need to bring specific equipment, tools or personal protective equipment, your teacher will let you know.

Outcome and units

On successful completion of this course you will receive a Statement of Attendance.

Below is a list of all core units that TasTAFE offers in this course.

Core units
NONM1121A	All about allergens and intolerances for hospitality

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We’re here to help…

At TasTAFE, we understand that everyone's journey is different and sometimes you might need some extra support to achieve your study or career goals.

Whether you are at the very start of your training, returning to study after a long break, or looking to upskill in a specific area, we're here to help you to be successful in your chosen field of study, apprenticeship or traineeship.

Our student support services are available for all students, and aim to provide the support you need to make your learning experience just that little bit easier.

Find out more about what support is available

RTO 60142. CRICOS 03041M.

NONC0290A-V01 All About Allergens and Intolerances for Hospitality

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