Lifestyle Learning Direct

DO YOU ENJOY FOOD AND CATERING FOR PEOPLE?

If you do, you may want to become a professional in this field. This course develops an excellent and sound foundation for working in a restaurant, catering or other food service enterprise. Topics covered vary from kitchen and food management to planning a menu, restaurant staffing and waiter/waitress skills.

AIMS OF THIS COURSE:

On successful completion of the course you should be able to do the following:

• explain the role of different food types in human health
• understand the alternative cooking processes in order to make appropriate decisions about the cooking of different foods
• manage the provision of kitchen facilities and the handling of foodstuffs (including food storage and preparation), in order to maximise efficiency, hygiene and service with the restrictions of facilities available
• plan menus or list of food products for sale, appropriate to different situations
• appropriately manage the provision of alcoholic beverages in different situations
• appropriately manage the provision of non-alcoholic beverages in different situations
• describe differences in appropriate management for catering in a range of varying situations
• discuss how to manage staff in the food and restaurant industries
• consolidate skills developed throughout this entire course into an overall understanding of management of catering services.

We thank our affiliate ACS for supplying the content for this course

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