Food Collective Training and Employment Program Registration - Whittlesea Community Connections

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Food Collective Training and Employment Program Registration Form

Name(Required)

First Last

Gender(Required)

Female

Male

Non-binary

Other

Please use the comment box if you prefer to self-describe your gender identity.

Date of Birth(Required)

DD slash MM slash YYYY

Street Address

Suburb(Required)

Phone(Required)

Email

Country of Birth(Required)

Aboriginal or Torres Strait Islander(Required)

No

Aboriginal

Torres Strait Islander

Both Aboriginal and Torres Strait Islander

Language spoken at home(Required)

Residency Status(Required)

Australian Citizen

Permanent Resident

Temporary Resident

Other

If Temporary Resident, please provide the Visa Type:(Required)

Employment Details(Required)

Working

Not Working

Do you have experience working in hospitality?(Required)

Yes

No

What challenges or barriers have you experienced in your job search? Eg. lack of qualifications and local jobs available, transport, age, disability etc.

Do you have a minimum of EAL (English as a Second Language) Level 2 English?

Yes

No

I'm not sure

Are you willing to attend 2 x 1/2 days a week for the duration of the training period (6 Oct to 11 Dec 2025)?(Required)

Yes

No

Do you understand that this is a voluntary (i.e., unpaid) training and work readiness program?(Required)

Yes

No

Consent(Required)

I consent to sharing the information provided above with the WCC Food Collective Team. I understand that the data will be kept confidential and will only be used by the Food Collective and associated WCC programs.

Contact us

Call: 03 9401 6666
(Between Monday and Friday, 9 am to 5 pm)
Address: Level 1, Tenancy 1B, 571-583 High Street, Epping, Vic 3076

More contact information

Whittlesea Community Connections respectfully acknowledges the Traditional Custodians of the land on which we live and work, the Wurundjeri Woi-Wurrung people of the Kulin Nation. We pay our respects to their Elders, past, present and emerging.

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