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Level 2 Food Hygiene and Safety for Catering
Curriculum
5 Sections
48 Lessons
Lifetime
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Level 2 Food Hygiene and Safety for Catering
19
1.1
Module 01: Introduction to Food Safety
1.2
Module 02: Food Safety Management Systems (FSMS) and HACCP
1.3
Module 03: The Principles of HACCP
1.4
Module 04: Legislation Regarding HACCP
1.5
Module 05: The Seven Principles of HACCP – Part One
1.6
Module 06: The Seven Principles of HACCP – Part Two
1.7
Module 07: Food Safety in Catering
1.8
Module 08: Management of Food and Beverage Operations
1.9
Module 09: Allergens in Food
1.10
Module 10: Food Poisoning and other illnesses
1.11
Module 11: Contamination
1.12
Module 12: Microorganisms
1.13
Module 13: Non-bacterial Food Poisoning
1.14
Module 14: Temperature Control
1.15
Module 15: Checking, Verifying, and Recording Temperatures
1.16
Module 16: Food Preservation
1.17
Module 17: Food Spoilage and Food Storage
1.18
Module 18: Personal Hygiene
1.19
Module 19: Cleaning
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Restaurant Management
13
4.1
Module 02: Customer Service Excellence in Hospitality
4.2
Module 01: Introduction to Professional Waitering
4.3
Module 03: Restaurant Setup and Table Service Basics
4.4
Module 04: Taking Orders and Menu Knowledge
4.5
Module 05: Beverage Service and Bartending Basics
4.6
Module 06: Food Handling, Safety, and Hygiene
4.7
Module 07: Advanced Table Service Techniques
4.8
Module 08: Dealing with Payments and Billing Procedures
4.9
Module 09: Teamwork and Collaboration in Restaurant Service
4.10
Module 10: Understanding Different Dining Experiences
4.11
Module 11: Handling Special Situations and Emergencies
4.12
Module 12: Professional Growth in Waitering
4.13
Module 13: Leadership and Supervisory Skills for Senior Waiters
Kitchen Cleaning Skills
16
5.1
Module 2: Health and Safety in Cleaning
5.2
Module 1: Introduction to the Cleaning Industry
5.3
Module 3: Cleaning Techniques and Methods
5.4
Module 4: Cleaning Chemicals
5.5
Module 5: Workplace Cleaning
5.6
Module 6: Floor Cleaning and Maintenance
5.7
Module 7: Carpet and Upholstery Cleaning
5.8
Module 8: Window and Glass Cleaning
5.9
Module 9: Washroom Cleaning
5.10
Module 10: Kitchen Cleaning
5.11
Module 11: Cleaning for Different Industries
5.12
Module 12: Infection Control
5.13
Module 13: Reducing Waste and Energy Consumption
5.14
Module 14: Customer Service and Communication
5.15
Module 15: Supervision and Management in Cleaning
5.16
Module 16: Cleaning Standards and Procedures
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