Learning Outcomes

In this free course, you will learn how to:

• Explain workplace safety regulations and develop emergency response plans for a safe and healthy work environment
• Evaluate menu planning strategies and pricing models to develop a profitable and competitive menu
• Discuss the importance of food safety in the food industry
• Identify effective marketing strategies for food service businesses and how to build a strong brand identity
• Define and explain the principles of kitchen management and describe the roles of various restaurant employees
• Discuss effective inventory management skills and explain how to employ them
• Outline the guidelines for cooking food to prevent cross contamination
• Identify potential hazards, control measures and the effectiveness of a HACCP plan for a food service establishment
• Discuss food preparation methods and techniques and the principles of food presentation
• Describe different components of the ‘point of sale’ (POS) system
• Explain pest management and identify types of pests and pest detection strategies