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NuYew
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Health
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Teaching & Academics
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Teaching on Alison since Jun, 2020
NuYew doesn't just offer quality and industry-recognised qualifications, it also provides you with access to valuable work experience and leading employers in the field of your chosen career path. This triple focus on education, experience and employability sets NuYew apart and accounts for their extraordinary success rate of helping their students succeed.

NuYew was founded by CEO Jonathan Davies who has over 20 years' experience across industry, education and recruitment, and whose own story of continued professional development serves as an inspiration to students. Davies founded NuYew with the intention of educating students to help them find the jobs they want. NuYew courses focus on sectors where there is a high demand for employment, giving you a...
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Food Safety and Hygiene in the Catering Industry
229,488Learners already enrolled
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Free Online Courses by NuYew
Food Safety and Hygiene in the Catering Industry
1.5-3 hrs 229,488 learners
By NuYew
You Will Learn How To

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
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CERTIFICATE
Beginner Level
Food Safety
Food Safety and Hygiene in the Catering Industry
1.5-3 hrs
229488 enrolled
Diploma in Food Industry Roles and Responsibilities
6-10 hrs 20,712 learners
By NuYew
You Will Learn How To

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
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DIPLOMA
Beginner Level
Food Safety
Diploma in Food Industry Roles and Responsibilities
6-10 hrs
20712 enrolled
Diploma in Food Skills and Techniques
6-10 hrs 16,760 learners
By NuYew
You Will Learn How To

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
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DIPLOMA
Beginner Level
Transition Year Practical Studies
Diploma in Food Skills and Techniques
6-10 hrs
16760 enrolled
Food Hygiene
5-6 hrs 22,323 learners
By NuYew
You Will Learn How To

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
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CERTIFICATE
Beginner Level
Food Safety
Food Hygiene
5-6 hrs
22323 enrolled
Cooking Meat and Seafood
5-6 hrs 12,718 learners
By NuYew
You Will Learn How To

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
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CERTIFICATE
Beginner Level
Culinary Arts
Cooking Meat and Seafood
5-6 hrs
12718 enrolled
Baking and Desserts for Beginners
4-5 hrs 46,719 learners
By NuYew
You Will Learn How To

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
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CERTIFICATE
Advanced Level
Culinary Arts
Baking and Desserts for Beginners
4-5 hrs
46719 enrolled
Human Resources: Employee Management and Training
1.5-3 hrs 13,936 learners
By NuYew
You Will Learn How To

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
course logo
CERTIFICATE
Beginner Level
Management
Human Resources: Employee Management and Training
1.5-3 hrs
13936 enrolled
Human Resources: Discipline and Termination
1.5-3 hrs 5,120 learners
By NuYew
You Will Learn How To

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
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CERTIFICATE
Beginner Level
Human Resources
Human Resources: Discipline and Termination
1.5-3 hrs
5120 enrolled
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