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£45
£45
On-Demand course
All levels
Are you ready to take your culinary skills to the next level? Introducing our highly acclaimed course: "Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 2 & 3."
Embark on a transformative journey as we guide you through the intricate art of culinary mastery. Whether you're an amateur cook or a seasoned food enthusiast, this course is designed to empower you with the essential skills and expertise to conquer the kitchen like a true chef!
Learn the secrets behind impeccable plating, innovative ingredient combinations, and the art of balancing flavors. Through hands-on practice and interactive demonstrations, you'll refine your culinary abilities and develop the confidence to create stunning dishes that will wow family and friends.
Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 2 & 3 Bundle Includes:
Course 01: Sous Chef
Course 02: Chef Training
Course 03: Level 2 Food Hygiene and Safety for Catering
Course 04: Converting to A Takeaway Kitchen
Course 05: Hospitality & Catering
Course 06: Level 3 HACCP Training
Key Features
This Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 2 & 3 bundle includes the following offers:
Accredited, quality CPD training
Instant e-certificate
Fully online, interactive course with audio voiceover
Lifetime Access
No Hidden Fees
Free Retake Exam
Self-paced learning accessible via laptop, tablet and smartphone
24/7 Learning assistance and tutor support
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.
40 CPD hours / points Accredited by CPD Quality Standards
This Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 2 & 3 course is suitable for:
Cooking enthusiasts
Home cooks
Aspiring chefs
Food lovers
Culinary students
Amateur cooks
Individuals seeking to enhance their culinary skills
Culinary professionals looking to expand their expertise
Food bloggers and content creators
Individuals passionate about exploring global cuisines
No prior degree or experience is required to enrol in this Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 2 & 3 course.
Professional Chef, Food Hygiene, Hospitality Catering Management Diploma Level 5 & 3 courses will open up the following career:
Chef
Sous Chef
Line Cook
Pastry Chef
Culinary Instructor
Catering Manager
Food Stylist
Recipe Developer
Food Blogger
Restaurant Owner/Manager
Hard copy certificate
Hard copy certificate - Included
PDF Certificates of completion
Digital certificate - Included
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