Level 3 food hygiene courses

... simple meals, snacks and desserts. Health & Safety and hygiene. Food preparation. The importance of clearing away. 3 hrs per week for 36 weeks...

... simple meals, snacks and desserts. Health & Safety and hygiene. Food preparation. The importance of clearing away. 3 hrs per week for 36 weeks... Learn about: Professional Cookery, Thai Cookery, Japanese Cookery...

...3. Entry requirements Guidance needed: none required Entry requirements: none required 4. Equipment required • Raw honey (Health food shops) • 4...

...The qualification looks more in depth to areas of the kitchen. The dishes and cooking methods in the Level 3 are far more complex imaginative... Learn about: Professional Cookery...

...3. Entry requirements Guidance needed: none required Entry requirements: none required 4. Equipment required • Apron, tea towel, washing up sponge...

..., working in hotels, pub, restaurants and holiday parks. Course Modules - Healthier foods and special diets - Catering operations - Costs and menu planning - Stocks, soups and sauces - Meat, offal, poultry, fish and shellfish - Hot and cold desserts and puddings - Baking breads, biscuits and cakes Apply... Learn about: Full Time, Professional Cookery...

... half-term 25 October). How much does the course cost? Courses are free for UK residents who have been in the country for at least 3 years. Home Students...

... progression routes are available? NVQ Level 3 Professional Cookery Successful completion of this qualification will assist you to gain employment in your chosen...

... and theory attainment is achieved by the process of assessment. Progression: It may be possible for you to progress through to Level 3 before progressing... Learn about: Professional Cookery...

...Health and Safety in the Care Home or Nursery Course Duration : 3 hours Maximum Trainees : 20 College / 15 Workplace This course is designed...

...Health and Safety in the Care Home or Nursery Course Duration : 3 hours Maximum Trainees: 20 College / 15 Workplace This course is designed for staff...

... People Understand Special Dietary Requirements Understand Barriers to Healthy Eating. Unit 3: Use Food and Nutrition Information to Plan a Healthy...

... and catering courses: Level 2 Diploma in Professional Bakery Level 2/3 Professional Cookery Level 2 Patisserie and Confectionery Level 2 Food and Beverage... Learn about: Professional Cookery...

... 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...

... and strain. Section 3: EnvironmentThis section gives an understanding of lighting, temperature, glare and noise and the best environment to prevent glare...

.... 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...

... keep and promote safe practices in their workplace. Section 3: Falls This part highlights the importance of using the correct equipment for working...

.... Section 3: State of Stress This section shows how stress affects our bodies and symptoms that stress can cause. This will help the delegate identify...

... to know what precautions to use with hazardous products and how to use them safely. Section 3: Hazards and Risks In this section the delegate will learn...

... environment at junior/commis level. You can progress onto a Level 3 Diploma, either in Advanced Craft Skills or Supervision... Learn about: Professional Cookery...