Tourism and Hospitality college courses in Tonbridge

...Maintain the reception service 3HS22 # : Maintain the reservations and booking service 3HS7 # : Maintain food production operations 3HS9...

...or those who work front of house, such as waiting or check out staff, as well as back of house such as kitchen porters or warehouse staff. Outline Programme...

...and dough products Meat and poultry Pasta Fish Vegetables Practical classes take place in our training and production kitchens and you will also work...

...(food hygiene, hazards, responsibilities) Personal Hygiene Cleaning Contamination Course duration: Minimum 3 hours, half day course Assessment method...

...progress at a later time. It follows a modular format, enabling students to study the areas of most interest to them with key skills being integrated into the programme...

...Food Safety (food hygiene, hazards, responsibilities) Personal Hygiene Cleaning Contamination Course duration: Minimum 3 hours, half day course Assessment method...

...This course is also available in the workplace. Please enquire for further details. Course Content: This course will help you develop skills learned from other NVQ programmes...

...to increase effectiveness. Reflecting sector-specific needs this food safety qualifications is required to address new National Occupational Standards...

...fish poultry, soups, sauces, vegetables, deserts and sauces. CIEH Intermediate food safety certificate Vocational Relevance: A career in Hospitality and Catering profession...

...to increase effectiveness. Reflecting sector-specific needs this food safety qualifications is required to address new National Occupational Standards...

...Awarding body: The Hospitality Awarding Body (HAB). Further information regarding all HAB qualifications, including this course. Entry Requirements...

...to increase effectiveness. Reflecting sector-specific needs this food safety qualifications is required to address new National Occupational Standards...

...Overview Changes in legislation effective from January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility...

...Overview Changes in legislation effective from January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility...

...Overview Changes in legislation effective from January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility...

...safety to control contamination and safeguard the health of consumers. The programme will also update candidates on recent changes in food safety legislation...

...is a one-day training programme designed to ensure candidates develop the requisite knowledge and practical skills to implement a HACCP plan in their workplace...

...Suitable for: Managers and supervisors and senior hygiene personnel. Managers and supervisors and senior hygiene personnel. Level 4 Award in Managing...

...Suitable for: Managers and supervisors and senior hygiene personnel. Managers and supervisors and senior hygiene personnel. Level 4 Award in Food Safety...