At the end of the course the candidates will have a basic understanding of the following subjects: Legislation. Food safety and hygiene hazards. Temperature control. Refrigeration, chilling and cold holding. Cooking, hot holding and reheating. Food handling. Principles of safe food storage. Cleaning. Food premises and equipment. Suitable for: The...
The level 2 CIEH Award in Food Safety in Catering is fundamental food safety training and hygiene knowledge for all food handlers and includes the following units: Introduction to Food Safety Food and the Law Food Safety Hazards Taking Temperatures Refrigeration, Chilling and Cold Handling of Foods Cooking, hot holding and re-heating of food Food...
Understand how individuals can take personal responsibility for food safety Understand the importance of keeping him/herself clean and hygienic Understand the importance of keeping the work areas clean and hygienic Understand the importance of keeping food safe
This course is an entry level course and is designed to increase awareness of the need to supply safe food to the consumer. This course is so short and so affordable as to be within the means of any food business and is an essential first step to equipping new employees with a basic knowledge so as to minimise the risk of employees causing food...
Suitable for: Anyone working within a health and social care setting who come into contact with food through preparation, serving, or working within the kitchen environment
Suitable for: The course is aimed at first tier employees working in food handling and preparation.
Suitable for: Anyone working in a catering or hospitality setting where food is prepared,cooked and served.
Apply the principles of good food hygiene practice to their work environment. Satisfy Environmental Health Deptartment and other enforcing bodies that they. have been adequately trained. Suitable for: Anyone who works with food or food ingredients - in food manufacturing, catering, retail, agriculture, childcare settings and education.
Suitable for: Owners and managers of food businesses, team leader, supervisors and trainers.
Introduction to Food Safety Food Poisoning and Control Food Safety Law and Enforcement Food Safety Management Procedures Food Handlers and Personal Hygiene.
This course is designed for catering managers, head chefs and other staff who are managing food safety in their establishment. The course covers a range of subjects which go into more details to allow candidates to operate and look after staff in a clean and safe environment. Prior knowledge is essential as the depth of subjects will require either...
Outline programme. Concept of health and safety. Accidents in the workplace. Ill health in the workplace. Legal provisions (UK only). Health and safety organisation and management. Supervising health and safety. Suitable for: Designed for Supervisors, owners, team leaders or managers responsible for health and safety
Suitable for: All people working in food preparation or handling, we can offer a choice of Catering , Manufacture or Retail
This course aims to promote a food safe environment in all food businesses and is specifically for employees who come into contact with food. To equip employees with the knowledge and understanding which will equip them to comply with food hygiene practices which will protect the consumer from unsafe food. Suitable for: Those working in catering,...
This course concentrates on practical cookery working within the SLDD area.
The course is aimed at operatives directly engaged in food premise cleaning tasks and sets a standard for training and level of achievement in essential skills.
This is a one year course which is designed at a basic level of food preparation and cooking. You will need to make sure that a relevant uniform is used for the training area, but this will be discussed in your interview. You will be required to attend the College on a part-time basis for one day a week 9.00 am until 5.00 pm for one year.
You will study and gain learning development within the area of front office. This programme is designed for people working in a wide variety of business sectors related to hotel hospitality. Leisure and tourism occupations and offer the opportunity to obtain a nationally recognised vocational qualification. To achieve the full award you will need...
The equip Managers and Supervisors to implement and supervise a food safety management system. Suitable for: Managers and Supervisors in small medium or large food businesses particularly revelant for those who have to develop or monitor HACCP based food safety management procedures and systems.
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