Learning Outcomes

Introduction to the Catering Industry

Food safety in the Catering Industry

FATTOM and the 4C’s in Catering

Terms and Definitions

Lesson Summary

This module introduces the learner to the catering industry, its significance and its different types; along with the importance of food safety to this industry. The key factors and practices that affect the safety of foods prepared and handled during catering are also discussed.

What is HACCP?

HACCP Prerequisite Programs (Part 1)

HACCP Prerequisite Programs (Part 2)

HACCP Prerequisite Programs (Part 3)

HACCP Prerequisite Programs (Part 4)

In this module, you will be introduced to the HACCP food safety system, its history and benefits. Learners will learn about the prerequisite programs that have to be implemented before the application of HACCP such as establishment and facilities requirements, personal hygiene, cleaning , and the control of food preparation operations.

Step 1: Assemble the HACCP Team

Steps 2 & 3: The Product Description and It's intended Use

Steps 4 & 5: The Flow Diagram and On-Site Confirmation

In this module, learners will be introduced to the five preliminary steps that are the foundation of HACCP implementation. Learners will also gain knowledge on how to form the HACCP team, describe products and their intended use, and how to construct a flow diagram and perform an on-site conformation.

The Seven Principles of HACCP (Part 1)

The Seven Principles of HACCP (Part 2)

The Seven Principles of HACCP (Part 3)

This module provides the learner with extensive details about the seven principles of HACCP that have to be applied, along with practical activities on how to implement these principles in the catering industry and how to establish a HACCP worksheet.

HACCP Food Safety System for Restaurants and Other Catering Services - Assessment

In this free online course, learn how to implement the HACCP Food Safety System in your catering establishment.

HACCP Food Safety System for Restaurants and Other Catering Services

This free online course on ‘HACCP Food Safety System for Restaurants and other Catering Services’ will teach you a step-by-step approach to implementing the HACCP system, its preliminary steps and principles in your catering business of any size. You will learn how to establish this system along with its procedures and documents to ensure the safety of food items and dishes being prepared and served in your catering establishment.

Introduction to Food Safety

The Food Production Chain

What is Meant by GMP - Terms and Definitions

This module will introduce the learner to the meaning and importance of food safety, the food production chain approach, and Good Manufacturing Practices (GMP) as a key prerequisite for the safety of food.

Design Requirements

Facilities and Equipment

Maintenance, Cleaning and Disinfection

In this module, you will learn about the requirements for ensuring the safety of food within a food establishment with respect to location and structure, facilities, equipment and food establishment cleaning and disinfection procedures.

Personal Hygiene

Hand Washing

Training and Competence

In this module, the learner will be introduced to the aspects of health status, personal hygiene and recommended practices in order to prevent food contamination arising from food processing personnel. The importance of personnel training will be also discussed.

Control of Operations

Transportation

Product Information and Consumer Awareness

This module provides the learner with extensive details about food processing operation control and transportation, and their impact on the safety of food. The importance of proper food labeling and consumer awareness is also discussed.

Food Safety: Good Manufacturing Practices (GMP) in the Food Industry - Assessment

In this free online course, learn about the necessary practices to produce hygienic food within your food establishment.

Food Safety: Good Manufacturing Practices (GMP) in the Food Industry

This free online course will teach you about the key food safety requirements and practices to ensure the production of safe food in your establishment, known as GMP or good manufacturing practices. It covers topics ranging from the reception of raw materials to the production of the end product. It also covers establishment design, personal practices, production operations control and conditions, and food product information.

Contamination and Spoilage

Foodborne Illness

Food Law

Food safety and hygiene govern everything that you will do within the catering industry. The following module will explain in greater detail the ways and means to keep food free from contamination. This will include preparation of raw food, aftercare of cooked food, temperature control and a guide to the types of bacteria that can be present in food.

HACCP

Food Safety Hazards and Contamination

Cross Contamination

This module describes what a HACCP system is and how it is vital for food distributions, thus giving higher quality foods. One of the main points for this module is that personal hygiene is crucial to avoid cross-contamination and prevention of microbiological hazards. We will also engage with storing food properly, temperature control, and how long food lasts outside without being spoiled.

Course Assessment

Learn safe food-handling practices required for the catering industry with this free online food hygiene course.

Food Hygiene

Food safety and hygiene govern everything that you will do within the catering industry. Even if the meal looks good, if it was not prepared and served using appropriate methods, serious health risks can occur, from minor illnesses to more severe outcomes. Food poisoning is common because contaminated food is not always easy to spot. This course will teach you professional food safety and hygiene techniques.

Cleaning and Disinfecting

Food Spoilage and Food Storage

This module will discuss the best practices to avoid food contamination due to poor hygienic practices. It will explain the importance of personal hygiene, proper cleaning and disinfecting procedures, and detecting and preventing food from spoiling.

Bacterial and Microbiological Hazards

Physical, Chemical, and Allergenic Hazards

Food Poisoning and Control Measures

This module will discuss what causes food-borne illnesses, how to identify contamination hazards that can cause food poisoning, how to take preventative measures to avoid the spread of bacteria in food and the legal guidelines and regulations set in place for food handling businesses.

The Basics of Food Safety and Hygiene - Course Assessment

In this free online course, learn about food safety protocols and what is required by law to prevent food-borne illness.

The Basics of Food Safety and Hygiene

Food safety is a set of practices and procedures required by law to prepare, handle, and store food and prevent food-borne illness and injury. This food safety certificate includes essential details for anyone who works in the food industry and is designed to help you understand food safety procedures, identify potential hazards, and become familiar with what the law requires from you as a business owner or employee to prevent harm to consumers.

Stock - An Essential Component

Cooling, Storage and Soup-Making

Sauces

Brassiacas, Stalks and Leafy Greens

Prepare and Cook Vegetables - Roots, Mushrooms & Potatoes

Prepare and Cook Vegetables- Pods, Onions, Herbs & More

Prepare and Cook Fruits

This module will teach you that stock is an essential component in many dishes and will form the base for many sauces. Once a stock has been made, use the correct cooling down methods, storing & reheating to avoid bacteria's growth. Sauces are also an essential part of any dish because they marry individual components and provide an explosion of flavour. We will also view the many different types of groups containing plants, fruit, vegetables, and fungi prepared as a main meal or as a side dish.

Preparing Beef Cuts

Preparing and Cooking: Beef

Preparing and Cooking: Lamb

Preparing and Cooking: Pork

Game Meats & Offal

In this module, we will learn a wide variety of common meat that are readily available. One of the most prized of all meat is beef, and it is divided into three categories. When cooking beef take in consideration that different cuts require different cooking methods and times. The next meat we will learn about is lamb. If it is less than six months old, it’s prized for being sweet & flavoursome. Pork meat is very versatile, and it is the basis of many cured products essential in the kitchen.

Categorizing Poultry

Preparing Poultry

Cooking Poultry

This module will consider the eight poultry categories, which include the most commonly known ones such as chicken, duck, goose, and quail. We will also cover essential points to keep in mind when buying poultry as there can be serious health risks if specific rules are overlooked. Follow the correct cooking times and techniques to help you achieve delicious poultry dishes mentioned in this module.

Food Skills and Techniques - First Assessment

Round Fish

Flat Fish

Shellfish & Crustaceans

Cephalopods & Seafood Recipes

Crucial points need to be remembered when selecting fresh fish. It should smell fresh and clean, with bright gills, eyes and firm flesh. Before it is cooked, specific procedures dealing with cleaning and gutting are crucial to do quickly to avoid spoiling a fish. The two categories that fish are divided into each have different cooking methods and handling. Shellfish & cephalopods and what are included in this category will be considered in this module.

Rice & Grains

Pasta

Eggs

Grains are some of the oldest cultivated crops, forming the staple diet of countless civilisations. This module will consider the various types of rice & grain, each with a distinct flavour. Pasta-making is an essential skill to learn in the kitchen as fresh pasta can produce a tastier dish. Finally, we will learn about one of the most versatile ingredients in the kitchen: the egg. It can be used in sweet and savoury dishes, and are routinely used for their enriching and binding properties.

Desserts & Meringues

Gelatin, Cream & Bread Desserts

Pastry Products and Suet Paste

Desserts represent a large category of dishes, some of which require a chef to be specialised. In this module, we will give a broad overview of basic techniques and dishes. A dessert is traditionally eaten at the end of a meal. Gelatine is used to set a dessert that is served at room temperature or chilled. Another type of product commonly used in desserts is pastry. Pastry products have diverse uses, from canapés and amuse bouches through to desserts and petits fours, & every course in between.

Making Biscuits

Cake and Sponges

Preparing Dough and Different Shapes

Preparing Dough & Bread Recipes

This course will consider different types of baking products and their cooking methods. First, we look at biscuits, which take their name from a French word meaning "twice-cooked", but most are now only baked once. Next, we consider cakes & sponges. The three main cooking methods described in this module allow you to change your cake or sponge's structure and texture. Finally, we will learn about different kinds of flours and how may they affect your dish.

Food Skills and Techniques -  Second Assessment

This secondary assessment enables you to review your learning, so you can determine your knowledge and understanding of the following modules: Preparing Grain, Pasta and Egg Dishes, Preparing Desserts and Pastries, Making Biscuits & Dough.

Learn the food skills and techniques needed to excel in the catering and restaurant industry with this free course.

Diploma in Food Skills and Techniques

This course offers a broad overview of various food preparation skills and techniques. It starts with how to prepare stock and the various ingredients used for different types of stock. Then consider individual cuts of meat and the dishes for which each is most suitable. In addition, this course covers the sweeter side of cooking – baking. It will take you through some of the methods and skills needed to make a variety of desserts.

Food safety and hygiene govern everything that you will do within the catering industry. The following module will explain in greater detail the ways and means to keep food free from contamination. This will include preparation of raw food, aftercare of cooked food, temperature control and a guide to the types of bacteria that can present be in food.

HACCP stands for Hazard Analysis Critical Control Point. The HACCP plan, that every food-related business should have, details the business's individualised approach to handling their potential hazards. This includes monitoring and record-keeping which someone with good attention to detail should be in charge of. This module will also cover cross-contamination and the way that you as a food handler can minimise the risk of bacteria entering food that consumers will eat,

The Catering and Hospitality Industry

Self Improvement in the Culinary World

Catering and hospitality are one of the biggest industries in the world. In the UK alone, it provides employment for 9% of the population. A key point when applying for a job and maintaining a respected work practice is keeping excellent personal hygiene as well as a friendly personality. Personal development means setting goals and never being afraid to ask questions, this kind of focus in the workplace leads to good and efficient employees.

Working in the Food Industry - First Assessment

This initial assessment enables you to review your learning, so you can determine your knowledge and understanding of the following modules: Food Safety in Catering, Developing Skills for Employment in the Catering and Hospitality Industry.

Preparing Healthy Food

Special Diets

Understand what it means to prepare healthy food and how crucial it is to have a balanced diet that contains fats, carbohydrates, and protein. We have been taught, since childhood, that ‘fats’ are bad for us, but in reality, our bodies need them to function correctly. It is essential to grasp how this can affect people who are intolerant to a specific type of food, have poor lifestyle choices, or severe health issues. By applying these practices, you can keep your customers happy.

Catering Operations, Costs and Menu Planning - Learning  Outcomes

Ranking System

Money Management

Creating Menus

A kitchen where order does not exist is a complete disaster. Having order within any business is crucial, but more so in a catering environment. Being aware of each team member's responsibility will help keep a kitchen running smoothly, swiftly & efficiently. Another vital skill for chefs to know is how to manage expenses. If done correctly, a higher rate of gross profit will increase. When creating a menu, it is essential to consider your market, competition, dietary requirements and locality.

Types of Knives and Uses

Knife Care and Skills

A knife is a crucial piece of equipment in a kitchen. One of the most important factors to consider when choosing the right knife for you is not how expensive it is, but how comfortable it feels in your hand and what you will be doing with it. In this module, we will also learn how to take care of knives so its life can be prolonged in the kitchen.

Working in the Food Industry - Second Assessment

This initial assessment enables you to review your learning, so you can determine your knowledge and understanding of the following modules: Healthier Foods and Special Diets, Catering Operations, Costs and Menu Planning, Basic Knife Skills and Techniques.

Course assessment

Learn skills and techniques needed to be an efficient chef in any kitchen with this free online food industry course.

Diploma in Food Industry Roles and Responsibilities

In this course, you will learn how food safety and hygiene govern everything that you will do within the catering industry. This type of work includes preparing food, the aftercare of cooked food, being aware of special diets and temperature control. The course also focuses on personal development in the workplace. Learn to be aware of each team member's responsibility to keep a kitchen running smoothly, swiftly and efficiently.