Level 2 Food Hygiene and Safety for Catering 5 Sections50 LessonsLifetime Access
Curriculum
- 5 Sections
- 50 Lessons
- Lifetime Access
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- Level 2 Food Hygiene and Safety for Catering19 Items
- 1.1Module 01: Introduction to Food Safety
- 1.2Module 02: Food Safety Management Systems (FSMS) and HACCP
- 1.3Module 03: The Principles of HACCP
- 1.4Module 04: Legislation Regarding HACCP
- 1.5Module 05: The Seven Principles of HACCP – Part One
- 1.6Module 06: The Seven Principles of HACCP – Part Two
- 1.7Module 07: Food Safety in Catering
- 1.8Module 08: Management of Food and Beverage Operations
- 1.9Module 09: Allergens in Food
- 1.10Module 10: Food Poisoning and other illnesses
- 1.11Module 11: Contamination
- 1.12Module 12: Microorganisms
- 1.13Module 13: Non-bacterial Food Poisoning
- 1.14Module 14: Temperature Control
- 1.15Module 15: Checking, Verifying, and Recording Temperatures
- 1.16Module 16: Food Preservation
- 1.17Module 17: Food Spoilage and Food Storage
- 1.18Module 18: Personal Hygiene
- 1.19Module 19: Cleaning
- Restaurant Management13 Items
- 2.1Module 02: Customer Service Excellence in Hospitality
- 2.2Module 01: Introduction to Professional Waitering
- 2.3Module 03: Restaurant Setup and Table Service Basics
- 2.4Module 04: Taking Orders and Menu Knowledge
- 2.5Module 05: Beverage Service and Bartending Basics
- 2.6Module 06: Food Handling, Safety, and Hygiene
- 2.7Module 07: Advanced Table Service Techniques
- 2.8Module 08: Dealing with Payments and Billing Procedures
- 2.9Module 09: Teamwork and Collaboration in Restaurant Service
- 2.10Module 10: Understanding Different Dining Experiences
- 2.11Module 11: Handling Special Situations and Emergencies
- 2.12Module 12: Professional Growth in Waitering
- 2.13Module 13: Leadership and Supervisory Skills for Senior Waiters
- Kitchen Cleaning Skills16 Items
- 3.1Module 2: Health and Safety in Cleaning
- 3.2Module 1: Introduction to the Cleaning Industry
- 3.3Module 3: Cleaning Techniques and Methods
- 3.4Module 4: Cleaning Chemicals
- 3.5Module 5: Workplace Cleaning
- 3.6Module 6: Floor Cleaning and Maintenance
- 3.7Module 7: Carpet and Upholstery Cleaning
- 3.8Module 8: Window and Glass Cleaning
- 3.9Module 9: Washroom Cleaning
- 3.10Module 10: Kitchen Cleaning
- 3.11Module 11: Cleaning for Different Industries
- 3.12Module 12: Infection Control
- 3.13Module 13: Reducing Waste and Energy Consumption
- 3.14Module 14: Customer Service and Communication
- 3.15Module 15: Supervision and Management in Cleaning
- 3.16Module 16: Cleaning Standards and Procedures
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