Course Overview

This course is recommended for students that are in a management position in either land-based or sea based hospitality or catering. To register for this qualification, learners are required to be 14 years of age or above.

It is also advised that learners have a minimum of Level 1 in English and Maths or equivalent and have completed Food Safety in Catering Level 2.

This course has been designed for:

• Supervisors/managers, future supervisors and managers in hospitality
• Senior management in food services.
• Chefs, head stewards and stewardesses, catering managers
• Training managers, students
• Training staff and students

The objective of this qualification is to support a role in the workplace and give learners personal growth and engagement in learning. The qualification is designed for learners who wish to progress to higher or supervisory level within a food catering business.

Topics include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control.