Page 15 - 2025 ITS Catalogue

LIFE AND
COMMUNICATION SKILLS
SEARCHING FOR SOMETHING
DIFFERENT?
Do your akonga require
more time & flexibility?
Do your learners need courses
without NZQA units?
- ITS has non-unit standard based
courses on page 39.
We have Correspondence & Blended
Learning on page 57
We have LIVE Online courses
on page 49
to an agreed minimum & maximum number of learners.
TEAM BARBECUE TEAM BARBECUE
- LEVEL 2 - LEVEL 3
Level: 2 Duration 2 days Level: 3 Duration 2 days
Credits: 7 Cost $325 Credits: 7 Cost $325
This is a very popular course with great Join us for Team BBQ-L3, where
outcomes. Working as part of a team and collaboration and culinary skills come
practicing food safety methods, you will together!
be collaborating and planning to create
and serve a BBQ meal. In this hands-on course, you’ll work in FACE TO FACE
teams to achieve a shared BBQ objective
Sounds simple but you will learn and while honing your grilling expertise.
practice Basic Food Safety methods, Learn to identify food contamination
which are key in so many areas. This hazards and master essential control
course is ideal for anyone working methods used in food establishments,
with food eg. Community groups ensuring safety and quality in every
or volunteering in a kitchen. A very dish. Through hands-on experience and
popular course with great outcomes – interactive teamwork, you’ll develop
big “WOWS” and “YUMS”! Teams work not only your cooking skills but also
together to prepare and make everything your ability to contribute effectively in a
(except the bread!). This course goes way group. By the end of the course, you’ll be
beyond the normal sausage sizzle! ready to tackle any BBQ challenge with
confidence and knowledge. Let’s fire up
the grill together!
NZQA unit 9677 v11 | 3 credits
Communicate in a team or group which
has an objective NZQA unit 9681 v8 | 3 credits
Contribute in a group/team which has an
NZQA unit 167 v9 | 4 credits objective
Practice food safety methods in a food
business under supervision NZQA unit 168 v7 | 4 credits
Demonstrate knowledge of food
contamination hazards and control
methods used in a food establishment
LIFE AND COMMUNICATION SKILLS 15
All Face to Face group bookings are subject