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

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

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

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

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

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

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

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

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

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

Chef

Sous Chef

Line Cook

Pastry Chef

Culinary Instructor

Catering Manager

Food Stylist

Recipe Developer

Food Blogger

Restaurant Owner/Manager