Learning Outcomes

Introduction to the Catering Industry

Food safety in the Catering Industry

FATTOM and the 4C’s in Catering

Terms and Definitions

Lesson Summary

This module introduces the learner to the catering industry, its significance and its different types; along with the importance of food safety to this industry. The key factors and practices that affect the safety of foods prepared and handled during catering are also discussed.

What is HACCP?

HACCP Prerequisite Programs (Part 1)

HACCP Prerequisite Programs (Part 2)

HACCP Prerequisite Programs (Part 3)

HACCP Prerequisite Programs (Part 4)

In this module, you will be introduced to the HACCP food safety system, its history and benefits. Learners will learn about the prerequisite programs that have to be implemented before the application of HACCP such as establishment and facilities requirements, personal hygiene, cleaning , and the control of food preparation operations.

Step 1: Assemble the HACCP Team

Steps 2 & 3: The Product Description and It's intended Use

Steps 4 & 5: The Flow Diagram and On-Site Confirmation

In this module, learners will be introduced to the five preliminary steps that are the foundation of HACCP implementation. Learners will also gain knowledge on how to form the HACCP team, describe products and their intended use, and how to construct a flow diagram and perform an on-site conformation.

The Seven Principles of HACCP (Part 1)

The Seven Principles of HACCP (Part 2)

The Seven Principles of HACCP (Part 3)

This module provides the learner with extensive details about the seven principles of HACCP that have to be applied, along with practical activities on how to implement these principles in the catering industry and how to establish a HACCP worksheet.

HACCP Food Safety System for Restaurants and Other Catering Services - Assessment

In this free online course, learn how to implement the HACCP Food Safety System in your catering establishment.

HACCP Food Safety System for Restaurants and Other Catering Services

This free online course on ‘HACCP Food Safety System for Restaurants and other Catering Services’ will teach you a step-by-step approach to implementing the HACCP system, its preliminary steps and principles in your catering business of any size. You will learn how to establish this system along with its procedures and documents to ensure the safety of food items and dishes being prepared and served in your catering establishment.

What Is the ServSafe Food Manager Exam?

Understanding Food Contamination

Responding to Foodborne Dangers

Main Challenges for Food Safety Managers

Food Purchasing, Receiving and Preparing Dishes Safely

Sample Examination Questions

This module will teach you the essential aspects of working as a food safety manager. You will learn about different foodborne illnesses, types of food contamination, and methods to prepare specific food items. You will also learn about how to receive or reject food deliveries. Lastly, some sample questions of ServSafe exam are also included.

Fundamentals of Serving Safe for Managers - Assessment

This FREE online course covers safe food handling essentials, empowering you to become a certified pro.

Fundamentals of Serving Safe for Managers

The official ServSafe food manager certification exam is conducted for those interested in becoming food safety managers. This exam gauges their depth of knowledge on different subject matters, such as food-borne illnesses, food contamination, and management of food deliveries. This short course presents an initial idea of what this certification exam looks like and how you should prepare for and embark on this rewarding career path.

Characteristics of the Hospitality Industry

Career Prospects in the Hospitality Industry

The Accommodation Sector

In this module, you will be given an insight into the characteristics of the hospitality industry. You will explore various topics such as key terms associated with hospitality to career prospects within the hospitality industry.

The Accommodation Product - Part 1

The Accommodation Product - Part 2

Guest Types and Related Services

This module focuses on accommodation and various types of rooms within the hospitality industry. You will learn how the rooms are rated and the different types of bed.

Introduction to Hotel Operations

Organization and Function of Hotel Departments

In this module, you will learn all you need to know about hotel management, from the organization structure of a hotel to the functions of different hotel departments.

Front Office Department

Front Office Relationship to Other Departments

This module provides useful information on the hotel front office. You will learn about the day-to-day operations of the front of house and the four steps of the guest cycle.

Housekeeping Department

Housekeeping and Other Departments

This module teaches you about the housekeeping department and the various characteristics of this area. You will learn about different roles and the duties of key positions in this department as well as the room status codes.

Diploma in Hospitality Management - First Assessment

You must score 80% or more to pass this assessment.

Introduction to the Food and Beverage Sector

Restaurant Organizaion and Duties of Key Positions

This module focuses on the food and beverage sector in a hotel. You will become knowledgeable on the different functions of the food and beverage departments as well as the key restaurant positions.

Classification of Food and Beverage Services

Food and Beverage Service Principles

In this module, you will learn about various aspects of food and beverage services. You will learn about the five food groups and what is needed for a balanced diet. This module also teaches you about different menu types.

Menu Planning and Design

Knowledge of Food and Beverage Services

This module provides you with knowledge on a number of areas associated with restaurant planning. You will learn about the menu planning process as well as the steps involved in setting a table correctly.

Kitchen Layout for Food and Beverage Services

Personal Hygiene

This module teaches you the features of a well planned kitchen. You will learn about the different types of kitchen equipment and how to manage personal hygiene in the kitchen.

Food Safety

Food Handling Process

In this module, the main focus is on the observance of good hygiene codes and habits in relation to the food handling process, from initial food purchasing and storage through the preparation and cooking procedures to food service and finally disposal.

Food Service Accidents

Fire Safety and First Aid

This module covers the main types of accidents in the food service sector, and the procedures and precautions that can be undertaken to minimize the effects. Fire safety and basic first aid procedures are also covered.

Diploma in Hospitality Management - Second Assessment

Diploma in Hospitality Management - Final Assessment

Unlock career success: Master the skills needed for hospitality management in this free online course.

Diploma in Hospitality Management

Dive into the thriving hospitality sector with our Diploma in Hospitality Management course, equipping professionals with essential skills. Explore hotel department functions, organisational management, and food and beverage services, including restaurant operations and food safety. Ideal for hospitality professionals and aspiring learners seeking career growth in hotels, restaurants, or related operations. Enrich your knowledge and skills today.

Composition of Meat

Chemical Changes Associated with Slaughter

Aging of Meat Carcasses

Meat Fibres and Tenderness Factors

Preventing Discolouration and Abnormalities in Meat

Diseases Associated with Meat

Human-Introduced Residues in Meat

Meat Nutrition

Meat Handling and Storage Procedures

This module introduces you to the science and nutrition behind the meat we eat, including: the composition of meat, chemical changes that can occur before and after slaughter, the aging of the meat, tenderness factors, diseases associate with meat such as BSE, meat handling, and storage, and meat nutrition.

The Meat Inspection Process

Case Study: Canadian Grading Regulations for Beef

Case Study: Canadian Grading Regulations for Veal

Case Study: Canadian Grading Regulations for Lamb and Pork

Case Study: Canadian Poultry Grading

Case Study: Canadian Game Processing, Inspection, and Grading

This module details the processes and grades of meats and poultry that have been butchered for consumer use, using the Canadian standards for grading and inspection.

Introduction to Cutting and Processing Meats

Beef - Primal, Sub-primal, and Secondary Cuts

Pork - Primal, Sub-primal, and Secondary Cuts

Lamb & Offal - Primal, Sub-primal, and Secondary Cuts

Poultry - Primal, Sub-primal, and Secondary Cuts

This module details the different cuts that can are taken from animal carcasses for consumer use, including all commonly consumed farmed meats: beef, veal, pork, lamb, and poultry.

Food Service Excellence - Meat Cutting and Processing - Assessment

Learn the standard procedures for meat processing and cutting in this free online food service industry course.

Food Service Excellence - Meat Cutting and Processing

This certificate course teaches you about cutting and processing meat for the food service industry. We study different types of meat and poultry and lay out the terminology used to discuss them. We also show you how meats are inspected and graded. This course covers everything you need to know to begin a career in meat preparation or can help experienced butchers polish their skills and refine their craft. So why wait? Enroll today!

Introduction

Food Preparation - Stocks, Poultry and Vegetables

Food Preparation - Seafood, Starches and Baking

This module will teach you about the best practices for food preparation workers. You will learn about several sorts of knives, cutting techniques, and the medium of food for which each method is employed. A selection of dressings, salads, soups, and sauces will be presented. An explanation of hygiene and other practices will also be outlined.

Becoming a Food Preparation Worker - Assessment

Learn how to prepare ingredients and perform important kitchen tasks to support cooks in this free online course.

Becoming a Food Preparation Worker

Food preparation follows a series of steps that focus on hygiene, ingredient selection, specific cooking techniques and more. This short course lays out the workflows of food preparation in detail. We go through various recipes and explore the intricate details and steps involved in their preparation. Sign up to study the selection, preparation, cooking and presentation processes that prep cooks use follow to produce delicious and healthy meals.

Contamination and Spoilage

Foodborne Illness

Food Law

Food safety and hygiene govern everything that you will do within the catering industry. The following module will explain in greater detail the ways and means to keep food free from contamination. This will include preparation of raw food, aftercare of cooked food, temperature control and a guide to the types of bacteria that can present be in food.

HACCP

Food Safety Hazards and Contamination

Cross Contamination

HACCP stands for Hazard Analysis Critical Control Point. The HACCP plan, that every food-related business should have, details the business's individualised approach to handling their potential hazards. This includes monitoring and record-keeping which someone with good attention to detail should be in charge of. This module will also cover cross-contamination and the way that you as a food handler can minimise the risk of bacteria entering food that consumers will eat,

The Catering and Hospitality Industry

Self Improvement in the Culinary World

Catering and hospitality are one of the biggest industries in the world. In the UK alone, it provides employment for 9% of the population. A key point when applying for a job and maintaining a respected work practice is keeping excellent personal hygiene as well as a friendly personality. Personal development means setting goals and never being afraid to ask questions, this kind of focus in the workplace leads to good and efficient employees.

Working in the Food Industry - First Assessment

This initial assessment enables you to review your learning, so you can determine your knowledge and understanding of the following modules: Food Safety in Catering, Developing Skills for Employment in the Catering and Hospitality Industry.

Preparing Healthy Food

Special Diets

Understand what it means to prepare healthy food and how crucial it is to have a balanced diet that contains fats, carbohydrates, and protein. We have been taught, since childhood, that ‘fats’ are bad for us, but in reality, our bodies need them to function correctly. It is essential to grasp how this can affect people who are intolerant to a specific type of food, have poor lifestyle choices, or severe health issues. By applying these practices, you can keep your customers happy.

Catering Operations, Costs and Menu Planning - Learning  Outcomes

Ranking System

Money Management

Creating Menus

A kitchen where order does not exist is a complete disaster. Having order within any business is crucial, but more so in a catering environment. Being aware of each team member's responsibility will help keep a kitchen running smoothly, swiftly & efficiently. Another vital skill for chefs to know is how to manage expenses. If done correctly, a higher rate of gross profit will increase. When creating a menu, it is essential to consider your market, competition, dietary requirements and locality.

Types of Knives and Uses

Knife Care and Skills

A knife is a crucial piece of equipment in a kitchen. One of the most important factors to consider when choosing the right knife for you is not how expensive it is, but how comfortable it feels in your hand and what you will be doing with it. In this module, we will also learn how to take care of knives so its life can be prolonged in the kitchen.

Working in the Food Industry - Second Assessment

This initial assessment enables you to review your learning, so you can determine your knowledge and understanding of the following modules: Healthier Foods and Special Diets, Catering Operations, Costs and Menu Planning, Basic Knife Skills and Techniques.

Course assessment

Learn skills and techniques needed to be an efficient chef in any kitchen with this free online food industry course.

Diploma in Food Industry Roles and Responsibilities

In this course, you will learn how food safety and hygiene govern everything that you will do within the catering industry. This type of work includes preparing food, the aftercare of cooked food, being aware of special diets and temperature control. The course also focuses on personal development in the workplace. Learn to be aware of each team member's responsibility to keep a kitchen running smoothly, swiftly and efficiently.

Understanding Food Allergy as a Distinct Condition

Food Allergy Reaction Patterns and Cross-Reactivity

Priority Food Allergens and Allergen Categories

How Allergen Presence Arises in Food

Allergen Information and Regulatory Communication

This module explores the biological mechanisms of food allergies, focusing on immune system activation and the role of immunoglobulin E antibodies. You’ll learn how to distinguish allergies from food intolerances, navigate international labelling frameworks, and identify hidden allergens or cross-contact risks in professional environments.

Interpreting Allergen Information Correctly

Preventing Allergen Exposure in Preparation and Handling

Communicating Allergen Information and Handling Concerns

Applying Food Allergen Awareness Across Real-World Settings

This module explores practical methods for interpreting allergen information accurately, managing cross-contact risks, and maintaining precise communication pathways. We’ll teach you how to evaluate free-from claims, establish rigorous cleaning protocols, and address specific allergen hazards within diverse environments.

Food Allergy Awareness Essentials - Assessment

Gain essential skills to manage food allergens and prevent serious allergic reactions with this free online course.

Food Allergy Awareness Essentials

Have you ever wondered what really happens between a kitchen and an allergic reaction? This course shows you how to recognise allergens, interpret allergen information correctly, prevent cross-contact, and communicate clearly. Build practical skills through allergen awareness training to help keep people safe every day. This course was reviewed by qualified subject matter expert Abid Hussain, a food science & curriculum development expert.

Legal Foundations and Safety Responsibilities

Hazardous Materials and WHMIS Compliance

Fire Safety and Emergency Procedures

Kitchen Safety Procedures and PPE

This module will teach you about the legal responsibilities, safety procedures, and hazard controls essential for working safely in a commercial kitchen. You will learn how to prevent injuries, handle hazardous materials, respond to emergencies, use equipment safely, and select the right personal protective equipment (PPE).

Kitchen Safety Compliance for Foodservice Workers: Hazards and PPE - Assessment

Learn kitchen safety rules, hazard control, PPE, and WHMIS in this free online course for foodservice workers.

Kitchen Safety Compliance for Foodservice Workers: Hazards and PPE

This free online course teaches foodservice workers how to identify workplace hazards, handle dangerous materials safely, respond to fires and emergencies, and use the correct PPE for every kitchen task. If you work in a commercial kitchen and need to meet workplace safety requirements, this course gives you the practical knowledge and certificate you need to work safely and with confidence. So what are you waiting for? Enrol today!

The World of Temporary Foodservice

Permits and Licensing for Temporary Operations

Equipment Considerations and Challenges

In this module, you will discover why serving food outside a commercial kitchen carries unique risks and how to confidently overcome them. You'll learn exactly which permits you need—whether you are a one-time pop-up, a regular festival vendor, or a mobile food unit—saving you time, money, and costly compliance mistakes.

Handwashing and Water Safety

Serving Safe Food and the Flow of Food

Time and Temperature in the Field

This module helps you learn basic hygiene and sanitation without a kitchen. Practical, field-tested procedures for safe handwashing, potable water, and cross-contamination in tight quarters will be taught. You'll also learn how to adjust your "flow of food" and closely monitor time and temperature.

Special Permits and Regulatory Considerations

Farmers Markets, Food Trucks, and Commissary Kitchens

The Ten Critical Methods for Temporary Food Safety

This module guides you through varied venues and special context's regulatory requirements. You'll learn how to comply with cottage food laws and cooperate in common commissary kitchens. Finishing with the "Ten Critical Methods for Temporary Food Safety," you'll have a comprehensive, proactive foundation for personal health and disaster planning.

Food Safety Management for Temporary and Special Events - Assessment

Take this free online course and earn your certificate in food safety for events, fairs, and trucks.

Food Safety Management for Temporary and Special Events

This certificate course prepares food vendors, festival organizers, and mobile food operators to keep food safe outside a commercial kitchen. Covering permits, equipment limits, handwashing without running water, cross-contamination control, and the ten critical methods for temporary food safety, it equips you for fairs, farmers markets, fundraisers, and food truck operations. Learn from a real outbreak case study and build a plan for event day.