Catering Management Training Course

Training Express Ltd

Digital certificate

Digital certificate - Included

Hard copy certificate

Hard copy certificate - Included

Multiple Choice Question (MCQ)

Included in course price

Course Curriculum of Catering Management

Food Hygiene & Safety Level 1

• Module 01: Introduction to Food Hygiene Legislation and Food-borne Illness
• Module 02: Types of Food Safety Hazards
• Module 03: Hazard Control Measures and Refrigeration
• Module 04: Food Handlers Personal Hygiene
• Module 05: Cleaning and Disinfection

Food Hygiene Level 2 Course for Catering

• Module 1: Introduction to Food Safety and the Law
• Module 2: Bacteria and Microbiological Hazards
• Module 3: Physical, Chemical and Allergenic Hazards
• Module 4: Food Poisoning and Control Measures
• Module 5: Food Spoilage and Food Storage
• Module 6: Personal Hygiene
• Module 7: HACCP and Food Premises
• Module 8: Cleaning
• Module 9: Reopening and Adapting Your Food Business During COVID-19

Food Hygiene Level 3 Supervising Food Safety in Catering

• Module 01: Food Safety – An Introduction
• Module 02: Supervision of Food Safety
• Module 03: Food Safety Legislation
• Module 04: Food Safety Management System
• Module 05: Food Safety Management Tools
• Module 06: Microbiology
• Module 07: Contamination Hazards
• Module 08: Controlling Contamination
• Module 09: Food Poisoning (Bacterial) and Food-Borne Illness
• Module 10: Food Poisoning (Non-Bacterial)
• Module 11: Personal Hygiene
• Module 12: Food and Temperature Control
• Module 13: Checking, Verifying and Recording Temperature
• Module 14: Food Spoilage and Preservation
• Module 15: Food Premises and Equipment: The Design and Construction
• Module 16: Waste Disposal, Cleaning and Disinfection
• Module 17: Pest Management
• Module 18: Food Safety Training for the Staff
• Module 19: Reopening and Adapting Your Food Business During COVID-19

HACCP Level 2

• Module 01: Introduction to HACCP and Legislation
• Module 02: Food Safety Microbiological Hazards
• Module 03: Food Safety: Allergenic, Chemical & Physical Hazards
• Module 04: HACCP Prerequisites, Preliminary Steps and Creation of HACCP System
• Module 05: The Seven HACCP Principles Explained

HACCP Level 3

• Module 01: An Introduction to HACCP
• Module 02: HACCP and Food Safety Legislation
• Module 03: Food Safety Hazards
• Module 04: Planning a HACCP System
• Module 05: Creating the HACCP System
• Module 06: Principle 1 – Hazard Analysis
• Module 07: Principle 2 – Critical Control Points
• Module 08: Principle 3 – Critical Limits
• Module 09: Principle 4 – Monitoring Critical Control Points
• Module 10: Principle 5 – Corrective Action
• Module 11: Principle 6 – Verification of the HACCP System
• Module 12: Principle 7 – Documentation
• Module 13: Implementing the HACCP System
• Module 14: HACCP Alternatives

Food Allergen Awareness

• Module 01: Basics of Food Allergens
• Module 02: Allergen Guidance for Food Businesses
• Module 03: Allergen Guidance for Consumers
• Module 04: Allergic Reactions and Treatments

Food Hygiene Rating Level 5

• Module 01: The Food Hygiene Rating Scheme
• Module 02: Personal Hygiene
• Module 03: Contamination Hazards
• Module 04: How to Control Contamination Hazards
• Module 05: Food Preparation and Processing for Food Manufacturing
• Module 06: Cleaning
• Module 07: Waste Disposal, Cleaning and Disinfection
• Module 08: Food Safety Management System
• Module 09: Pest Management
• Module 10: Food Premises and Equipment: The Design and Construction
• Module 11: Supervision of Food Safety
• Module 12: Food Safety Training for the Staff

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £5.99). Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

This Catering Management Training Course can be taken by anyone who wants to understand more about the topic. With the aid of this course, you will be able to grasp the fundamental knowledge and ideas. Additionally, this Catering Management Training Course is ideal for:

• Catering & Hospitality Manager
• Assistant
• Supervisor
• Head Chef
• Kitchen Assistant/Kitchen Porter

Learners do not require any prior qualifications to enrol on this Catering Management Training Course. You just need to have an interest in Catering Management Training Course.

After completing this Catering Management Training Course you will have a variety of careers to choose from. The following job sectors of Catering Management Course are:

• Catering Manager - £25-40k/year.
• Executive Chef - £30-60k/year.
• Restaurant Manager - £20-40k/year.
• Food Service Supervisor - £18-30k/year.
• Event Planner/Coordinator - £20-35k/year.
• Kitchen Operations Manager - £25-45k/year.

Currently there are no Q&As for this course. Be the first to ask a question.