Level 3 food safety courses

...About the course You will learn in our industry-standard commercial Gallery Restaurant. The restaurant is open to the public so you'll be gaining real practical experience using effective communication and service skills to prepare, cook and present food to customers. Level 1 On this course... Learn about: Skills and Training...

...Producing practical pieces, a written portfolio and designing/drawing of work. Assessment: You will be required to wear a white lab style coat or chef’s jacket to class... Learn about: Sugar paste, Food safety, Wedding Cakes...

...This course provides an understanding of the technological issues surrounding modern food production and processing and has been developed in consultation with industry, to meet the changing needs of food manufacturing. Students will develop their ability to identify and solve problems associated...

..., fast-food outlets, retail, travel, contract catering, in hospitals, care and nursing homes, schools, prisons and armed forces. It is suitable for those starting work in the food industry or for those wanting a good understanding of food safety in their own homes... Learn about: IT risk, Food safety, Risk Assessment...

...Suitable for a variety of candidates, including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food 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...

... on specific skills and techniques required to become a successful chef. Menu and event planning for a theme evening Theory Food safety Progression: Level... Learn about: Food Preparation, Professional Cookery...

... may progress to the BTEC Level 3 Nationals in Hospitality. What will I study? Certificate in Hospitality and Catering Principles (Food Service) Level... Learn about: Food Service...

.../> Provide a counter and takeaway service Maintain customer care Package food for delivery Prepare hot and cold sandwiches #0; and serving of food to customers... Learn about: Food Preparation, Skills and Training, Team Training...

...This course will suit a person who is passionate about learning new techniques and improving ... An alternative progression route is combining earning in a hospitality role with an Advanced Apprenticeship in Hospitality Supervision and Leadership (Level... Learn about: Skills and Training, Food Beverage Service...

... Health, safety and security) at level 1 Quality level 1 and Core 6 level 1 HWB1 - level 2 HWB2 - level 3 HWB4 - level 3 HWB6 - level 3 HWB7 - level...

... on the combination of units they choose. Candidates must complete 8 units, including 3 mandatory units (4 for Food Service NVQ): Mandatory units: Maintain a...

...Suitable for: The Food Preparation & Cooking NVQ is suitable for those working in hotel. and restaurant kitchens and other catering businesses...

...2. Course description Summary: This programme bridges the gap between domestic cooking and the skills and knowledge needed for employment within the catering industry. Course description: The course covers independent living skills including: - personal nutrition - hygiene - health and safety...

...Suitable for: The qualification is suitable for people working within a kitchen environment where the majority of the menu items are finished / processed on site for bulk or quick (but still good) food...

..., either as contractors or direct caterers, and licensed retail outlets. Outline Programme The structure of the award is covered by 3 mandatory units...

... 517 Prepare hot and cold sandwiches Group B ~ Choose a minimum of 3 from this group 001 Supervise the work of staff 502 Maintain and deal with payments...

...Who Should Participate: The Drink Service is aimed at bar-persons, cellar-persons and possibly bar supervisors across a wide range of catering or hospitality environments. It is also suitable for team members in a quick service environment. Employees will be confident in all aspects of...

...Professional skills which may be taught in addition to the basics of using knives, cleaning, hygiene, health and safety and working relationships. Preparing and cooking meat. Preparing and cooking fish. Vegetable cookery. Preparation of soups and sauces. Pastry cookery, dough cookery, hot and...

...The course comprises 11 units, 3 mandatory and 8 optional. (Candidates may only select a maximum of 3 level 1 optional units within the total...

... chef, food and beverage director, catering manager, room service manager, sous chef, beverage manager and dining room manager. Upon completion of the program, graduates are expected to: Apply the major concepts, skills and values of the food service management profession to address industry problems... Learn about: Credit Rating, Credit Management, Culinary Arts...