Suitable for: Anyone new to working in a commercial kitchen environment, including: pubs, restaurants, cafes, coffee shops, fast food outlets, sandwich bars, wine bars, bed and breakfast establishments, school kitchens, work canteens, small hotels - in fact anywhere that prepares and serves food.
Suitable for: The course is aimed at first tier employees working in food handling and preparation.
This qualification covers all of the necessary aspects of food hygiene and safety in depth, providing candidates with a thorough knowledge. It concentrates on the need for programmes and procedures to be properly drawn up, introduced and monitored to ensure full compliance with the legislation. Suitable for: Essentially for managers and potential...
Suitable for: Those in the catering and hospitality sector.
This course is designed to prepare students for entry to the. Hospitality industry at a basic level or as preparation for entry to. NC Professional Cookery. The emphasis is on gaining practical. cookery skills, experience and knowledge of the hospitality. industry.
Holders of this qualification will have knowledge and understanding of their expected behaviour as responsible individuals within food safety procedures. Suitable for: The DG Training Introduction to Food Hygiene Course is designed principally for those who intend to be food handlers within the catering and hospitality industry.
To clearly define the roles, responsibilities and functions of licensing authorities within the framework of licensing objectives. The application process for a personal license is covered here, as well as the role, schedule, and duties of the personal license holder. This course also covers the legal aspects of being a personal license holder, and...
Holders of this qualification will have knowledge and understanding of their expected behaviour as responsible individuals within food safety procedures. Suitable for: The REHIS Elementary Food Hygiene Course is designed principally for those who are, or intend to be, food handlers within the catering and hospitality industry.
This part of the course aims to raise care staff's and service users' awareness of the key food hygiene issues and standards expected of them when serving food.
Suitable for: Suitable for induction training for staff not involved in the preparation and. storage of 'open food' but who may, for example, serve food (including. feeding), wait at tables and clear away.
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