Professional Chef, Food hygiene, Hospitality Catering Management Diploma Level 2 & 3

Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level Level 2 & 3 Course Curriculum

Course 01: Sous Chef

• Module 01: Introduction to Sous Chef
• Module 02: The Kitchen
• Module 03: Kitchen Hygiene
• Module 04: Kitchen Equipment: Large Equipment
• Module 05: Kitchen Equipment: Mechanical and Small Equipment
• Module 06: Origins of Cooking
• Module 07: Herbs Used in Cooking
• Module 08: Spices Used in Cooking
• Module 09: Salts and Sugars
• Module 10: Salads
• Module 11: Types of Salads
• Module 12: Traditional Cooking
• Module 13: Traditional British Recipes
• Module 14: Traditional French Recipes
• Module 15: Traditional Indian Recipes
• Module 16: Food Safety

Course 02: Chef Training

• Module 01: Can TV Chefs Teach You To Cook?
• Module 02: Improving Cooking And Food Preparation Skills
• Module 03: Catering To Unique Tastes
• Module 04: Qualities Of A Successful Chef
• Module 05: Achieve Perfection As A Saucier
• Module 06: Becoming The Perfect Chef
• Module 07: Equipment For Perfect Chefs
• Module 08: How To Become The Perfect Chef: Attending School
• Module 09: The Keys To Getting and Using Feedback
• Module 10: What Can You Do With A Culinary Degree
• Module 11 Knife Skills For The Perfect Chef
• Module 12: Making Meals Easy to Eat Healthy
• Module 13: Plating for the At Home Chef
• Module 14: Perfect Chefs Choose A Speciality
• Module 15: Finding Local Cooking Classes
• Module 16: How Can You Become a Professional Chef
• Module 17: The Physical Qualities of the Perfect Chef
• Module 18: The Importance of Testing Recipes
• Module 19: The Chefs Important Baking Tools
• Module 20: The Learning Curve To Becoming The Perfect Chef
• Module 21: The Job of a Professional Chef
• Module 22: The Mix of Sweet, Spicy and Savory
• Module 23: The Perfect At Home Chef
• Module 24: The Perfect Chef Opens A Restaurant
• Module 25: The Physical Demand of Being a Chef

Course 03: Level 2 Food Hygiene and Safety for Catering

• Module 01: Introduction to Food Safety
• Module 02: Food Safety Management Systems (FSMS) and HACCP
• Module 03: Food Poisoning and other illnesses
• Module 04: Contamination
• Module 05: Waste Disposal, Cleaning and Disinfection
• Module 06: Pest Management
• Module 07: Personal Hygiene

Course 04: Converting to A Takeaway Kitchen

• Module 01: Starting a Takeaway Business
  
• Module 02: Going Online
  
• Module 03: Creating an Online Ordering System
  
• Module 04: Restructuring Management
  
• Module 05: Legal Requirements
  
• Module 06: Complying with the COVID-19 Guidance

Course 05: Diploma in 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

Course 06: Diploma in Hospitality & Catering Management

• Module 01: An Overview of Hotel Industry
• Module 02: The Process of Selection and Recruitment in the Hospitality Industry
• Module 03: The Process of Development and Training in Hospitality Industry
• Module 04: Management of Front Office Operations
• Module 05: Management of Housekeeping, Engineering and Security Operations
• Module 06: Management of Food and Beverage Operations
• Module 07: Management of Service Quality in Hospitality Industry
• Module 08: Marketing in Travel and Tourism Business
• Module 09: Accounting in Hospitality Industry
• Module 10: Customer Satisfaction
• Module 11: E-Hospitality and Technology
• Module 12: Introduction to Travel and Tourism
• Module 13: Tourism in the New Normal World/ Post COVID Travel Destinations
• Module 14: An Overview of Catering Business
• Module 15: Laws and Legislations Regarding food Safety and Hygiene
• Module 16: Food Safety and Hygiene
• Module 17: Food Safety in Catering
• Module 18: Management of Food and Beverage Operations
• Module 19: Marketing and Human Resource

Accreditation

All of our Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 2 & 3 courses are fully CPD accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.

Certification

Once you’ve successfully completed your Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 2 & 3 courses, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.