Professional Certificate in Food Production and Culinary Art Level 2

Importance of food safety and HACCP people can often feel unwell complaining of sickness, diarrhoea and stomach pains. Some dismiss the cause as a dodgy takeaway or something that has disagreed with them. However, they may well be suffering from food poisoning caused by eating contaminated or poisonous food. Food poisoning caused by eating contaminated or poisonous food. Food poisoning affects millions of people each year throughout the world, the seriousness of which cannot be underestimate. Good food safety is essential to make sure we are not harmed in any way from food and drink we consume. As a food handler you have a legal obligation to make sure you do not cause harm to anyone through bad practice, ignoring or neglect. Learners are required to perform and complete practical assessments and demonstrate knowledge through assessment. And multiple-choice examinations.

Professional certificate in Food production and Beverage Service (Level 2) introduces the sector and help learners to decide whether to undertake further training or employment within this area. It also gives learners practical introduction to activities involved in food and beverage service which will be useful should they find employment in this area.

Professional Certificate in Food Production and Culinary Art Level 2. Professional certificate in Food production and Culinary Art (Level 2 ) is for learners who wishes to work in hospitality industry and have knowledge of the basic principles of kitchen work, or who can demonstrate commitment and enthusiasm to work and study in order to supplement their existing knowledge . Learners will be required to display both practical skills and the associated knowledge to complete the assessment. This qualification covers food safety at work in the preparation of food, healthy eating and special diets, costing and menu planning and the preparation, cooking and finishing of a wide range of commodities and dishes.

This course will equip Learners with knowledge and skills required to work as part of a Hotel reception team. Learners will develop knowledge and skills required for handling guest arrivals and departure. They will also be able to understand the importance of using correct communication when interacting with guests and develop an understanding of the role played by demographic, culture, and nationality and how this can assist in interacting with guests and providing a more personalised service. In addition and dealing with challenge that typically arise during a guest stay during check out.

This course will provide detailed analysis of the policies utilized in managing the room division of a hotel. Predominant areas of study will include the housekeeping operations. The day-day functions of an effective housekeeping department, cleanliness standards housekeeping procedures, inspecting supplies and equipment will focus on methods for cultivating a service-oriented attitude in rooms division employees. On completion of this qualification candidates may progress into employment as a trainee floor housekeeper, room attendance Learners are required to perform and complete practical assessments and demonstrate knowledge through assessment.