By the end of this course, you will be able to:

• Discuss the main food-borne illnesses and how they may affect us
• Explain the most common source of food-borne illnesses
• List some allergic reaction symptoms
• Describe some of the responsibilities food handlers must implement
• Define what HACCP stands for
• List the 7 principles of HACCP
• Describe different types of hazards that can affect food safety
• Explain different ways to control bacterial growth

By the end of this course, you will be able to:

• Describe how to prepare raw food and the aftercare of cooked food
• Categorize the types of bacteria that can become present in poorly stored food
• Analyze personal development goals that lead to an effective employee or team of employees
• Distinguish between a food intolerance and a food allergy
• Label common kitchen roles and responsibilities
• Summarize important factors to consider when choosing a knife
• Indicate how to plan and write a successful menu

By the end of this course, you will be able to:

• Identify the 6 stages that stocks are made in
• Discuss why it is crucial to thoroughly cook pork
• Summarize the types of poultry commonly available
• Indicate various types of flatfish and round fish
• Classify different types of rice by their appearance
• Recognize how pasta can be flavoured using a wide selection of ingredients
• Explain the correct method of turning and folding puff pastry
• Examine how and when fermentation occurs

By the end of this course, you will be able to:

• Identify the 7 main principles of HACCP
• Outline the importance of avoiding cross contamination
• Select appropriate methods for washing hands
• Explain what ‘spoilage’ means
• Explain the elimination and control of growth over bacteria
• Distinguish between food hygiene and food safety
• Paraphrase different food laws and regulations
• Discuss allergens and food intolerance

By the end of this course you will be able to: 

• Identify the temperature needed for each level of cooking for different beef cuts
• Classify the 3 categories of beef cuts
• Identify poultry anatomy
• Describe different cooking methods of poultry
• Recognize the correct cooking temperature and times for poultry
• Distinguish a fresh fish from a spoiled fish
• Recognize the humane way of cooking large crustaceans

By the end of this course, you will be able to:

• Describe the difference between classic and rough puff pastry
• Explain the correct method of turning and folding puff pastry
• Classify hot and cold desserts
• Identify the three main ways by which gelatin strength is measured
• Understand and recreate recipes for different desserts
• Relate how and when fermentation occurs
• List the uses of yeast in a kitchen

By the end of this course, you will be able to:

• Describe the importance of talent management in the recruitment and selection process
• Discuss guidance on how to avoid discriminatory practices and the role of workplace diversity
• Outline the content needed for an application form and the role of agencies versus direct recruitment
• Describe an organization’s requirement to maintain personnel data and records
• Identify the different types of systems that can be used to record data
• State legal requirements relating to keeping records and the need for data security
• Identify the reason for employment policies and procedures, and why they are in place
• Recognise the role of a Pay and Pensions division
• Explain the role of health and safety regulations in the workplace, including smoking, drugs and alcohol

By the end of this course, you will be able to:

• Describe employee turnover, reasons for high turnover and engagement
• Discuss the role of a team, how to manage teams and team communication
• Define and describe the nine team roles according to the Belbin method
• Describe listening, building rapport and feedback-giving skills that can be used in everyday conversation
• Explain what can start the disciplinary process and the procedures that can follow
• Identify the qualifications you must meet to identify as a whistleblower
• Summarize tribunal judgement outcomes
• Recognize various types of bullying and harassment
• Identify common types of employee termination including the reasons and processes involved