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Principles of Food Service


Description
The Principles of Foodservice is nine module short-course designed to be delivered in-house by a Certified Foodservice Professional.

It has been designed to support the development of new and recently new industry staff, provide a solid grounding of correct practices and terminology to enable a long and rewarding career in the food industry.

Successful course delegates will receive a FEA accredited certificate.
Content
  • Principles of Foodservice Course Introduction
  • Module One: Introduction to the Foodservice Industry
  • Course Learnings: Module One
  • Module Two: Foodservice Industry Distribution Channels
  • Course Learnings: Module Two
  • Module Three: Commercial Kitchen Composition
  • Course Learnings: Module Three
  • Module Four: Effective Food Storage
  • Course Learnings: Module Four
  • Module Five: Food Preparation
  • Course Learnings: Module Five
  • Module Six: Commercial Kitchen Equipment
  • Course Learnings: Module Six
  • Module Seven: Warewashing Systems
  • Course Learnings: Module Seven
  • Module Eight: Food Hygiene
  • Course Learnings: Module Eight
  • Module Nine: Creating a Positive Dining Experience
  • Course Learnings: Module Nine
Completion rules
  • All units must be completed
  • Leads to a certificate with a duration: Forever