This module teaches you the features of a well planned kitchen. You will learn about the different types of kitchen equipment and how to manage personal hygiene in the kitchen.

In this module, the main focus is on the observance of good hygiene codes and habits in relation to the food handling process, from initial food purchasing and storage through the preparation and cooking procedures to food service and finally disposal.

This module covers the main types of accidents in the food service sector, and the procedures and precautions that can be undertaken to minimize the effects. Fire safety and basic first aid procedures are also covered.