Food hygiene level 4 courses

...To establish and develop positive working relationships in hospitality, maintain the health, hygiene, safety and security of the working environment...

...The aim of the RIPH Foundation Certificate in HACCP Principles is to provide knowledge and understanding of the basic concepts and methodology of HACCP. Suitable for: This qualification is designed for those who work in the food industry who require an appropriate level of knowledge...

...This course is an ideal opportunity to obtain three qualifications in a short period of time that can be used either for personal use or as a stepping stone to gaining employment. The Food Hygiene and Health & Safety at Work elements of the course are accredited qualifications and on completion...

...). Classes are small with only 4 attendees to give you the best learning experience. Some of our highlights are below which we are very proud of! *We...

...This course will give students practical skills and theoretical knowledge to take trainee management positions or go onto an HND course. This is a tailor-made programme and may include the following courses: EDEXCEL (BTEC)National Certificate in Business equal to 2 A Levels. NVQ Level 2... Learn about: Catering Management...

...This course provides practical skills in food preparation & cooking and food service in our purpose built kitchens and Buckley's restaurant. It would be suitable to anyone who is interested in woking in the Catering and Hospitality sector, as a chef, caterer or restauranteur. It is hands...

...One National 5 qualification PLUS Three National 4 qualifications. Subjects must include English and maths); OR One Standard Grade at level 1...

.... How to pour the perfect pint 2. Identify and rectify dispense problems 3. Know the in-glass service temperatures for various beers 4. Learn how to clean...

.../12/2010. Leeds on the 10/01/2011 West Midlands 18/01/2011 The course is 4 hours long there will be a morning session and an afternoon session...

.... The qualification covers: • Leadership • Working Relationships and Customer Service • Resource Control • Health, Safety and Hygiene In addition, a range of optional units are available in Food Production, Food and Drinks Service, Management of Functions, Housekeeping, Portering and Concierge, Reception...

...This course is made up of a number of qualifications: the BTEC Introductory Diploma in Health and Social Care is the main qualification along with the Welsh Baccalaureate Level 1 which includes 4 key skills at level 1. The course also includes a food Hygiene Certificate, First Aid, Health Eating...

... Understand Food Labelling Understand Food Additives Apply Principles of Healthy Eating. Part C Unit 4: The Principles of Weight Management The Risks Associated...

... if required. Section 1: What is Asbestos? This section looks at the 3 major types of asbestos and the 4 major diseases caused by it. Section 2: Where...

... / dressings and cold sauces Plus any 4 of the following: · Prepare, cook and finish healthier dishes · Prepare, process and finish marzipan, pastillage... Learn about: Professional Cookery...

... and your organisation optional units (choose 4) unit SS5 Support and control visitors to services and facilities unit SS6 Transport supplies of physical...

... strain and other problems that can occur from poor workstation set up. Section 4: Portable DevicesA quick guide on how to work on portable devices,...

.... Section 3: Manual Handling This section gives step by step guidance on safe lifting techniques for use in future to prevent injury to their back. Section... Learn about: Manual Handling...

... at low level heights (under 2 metres) to help them prevent workplace accidents from occurring. Section 4: Conclusion This section reminds the delegates...

... their pressure/stress levels and take action if they need to. Section 4: Stress Factors This section looks at signs, symptoms and possible causes of stress...

... to identify possible hazards and the information that should be available to them for its safe use and storage. Section 4: Protection This section looks...