Who is this course for?
Intended for managers and supervisors involved in the food and catering industry responsible for supervising staff and monitoring hygiene. The training provided includes technical detail and problem solving.
What are the entry requirements for the course?
Students must have completed the Level 2 Award in Food Safety in Catering.
A good understanding of English language is essential.
How long is this course?
A 24 hour part time course delivered over 6 weeks.
Wednesday 21st February 2018 – Wednesday 28th March 2018 Time: 4.30pm – 8.30pm (Exam Wednesday 28th March at 6.00pm)
What will I study on this course?
Introduction to hygiene, personal hygiene and bacteriology; Non-bacterial food poisoning, food-borne infections, bacterial food poisoning, food contamination and its prevention; Food storage, temperature controls and preservation; Design and construction of premises and equipment; Cleaning and disinfection; Pest control; Legislation; Hazard analysis/hygiene audits/supervisory control. (Please note that a minimum attendance of 80% is required in order to be eligible to sit the exam)
What Qualification will I gain?
Level 3 Award in Supervising Food Safety in Catering.
How is the course assessed?
Written examination (Multiple choice questions)
What does this course lead on to?
Level 4 Award in Managing Food
How much will it cost?
£355 inclusive of all materials, books and examination fee.
Fees are non-refundable.
How can I find out more?
For further information please email firstname.lastname@example.org
Please note enrolments for all courses must be made a minimum of one week prior to the course commencing.