Learning Outcomes

Introduction to Food Allergies

Allergen Management in Food Preparation

Communicating Allergen Information

Developing Allergen Management Plans

Lesson Summary

In this module, you will learn what food allergies and food intolerances are. The lessons discuss how to identify food allergens and prevent cross-contact during food handling and storage. You will understand allergen labelling regulations, how to communicate allergen information, and first aid protocols in the case of allergic emergencies.

Course assessment - Food Allergen Awareness

Learn how to properly label ingredients to prevent allergic reactions in this free online allergen management course.

Food Allergen Awareness

Nearly 10% of the population is allergic to certain ingredients. This means that food manufacturers and services must lower the risk of allergic reactions by providing consumers with clear information and alternatives. This food safety course identifies common food allergens and explains how they affect the body. We go over the regulations governing ingredient labelling and show you how to implement allergen control to protect customers.

Introduction to FSSC 22000

Categories of FSSC:22000

FSSC Definitions and Requirements (Clauses 2.1 - 2.5.4)

FSSC Requirements (Clauses 2.5.5 - 2.5.15)

This module introduces you to the FSSC 22000 standard, its organizational benefits, and its relations with ISO 22000. You will also study the eight Food Chain Categories and examples of their content. Lastly, you will also learn the FSSC 22000's terms, definitions, and requirements in a clause-by-clause manner.

FSSC 22000 - Fundamentals of Food Safety System - Course Assessment

Learn how to create a solid food safety management system that meets the FSSC 22000 standard in this free online course.

FSSC 22000 - Fundamentals of Food Safety System

Concerns regarding the safety of food products are rising daily. One of the primary reasons for this is the absence of functioning food safety systems. One of the most recognized food safety standards, the Food Safety Safety Certification (FSSC) 22000, can help fill this gap. This food safety course is designed to help food safety professionals understand the FSSC 22000's requirements and create fully functioning food safety management systems.

Types of Service in Restaurant

Crockery, Cutlery and Their Usage in Restaurants

Common Glassware and Their Usage in Restaurants and Bars

Common Bar Equipment

Handling Restaurant Equipment

Delivering Silver Service in Restaurant

In this module, you will learn about restaurant waiters' essential role in satisfying their customers. This includes the core capabilities and etiquettes a restaurant waiter must possess to set up the table effectively and serve the foods, water, and beverages with precision and style.

Food and Beverage Restaurant Service: Basic Waiter's Training - Course Assessment

In this free online course, we will introduce you to the roles and responsibilities of a waiter in a restaurant.

Food and Beverage Restaurant Service: Basic Waiter's Training

The role of a waiter carries many responsibilities that are crucial to the successful operation of a restaurant. From the initial welcome of guests to the in-depth knowledge of glassware, crockery, cutlery and the details of silver service, each aspect plays a part in customer satisfaction. Gain a thorough understanding of the basic training required for waiters in this introductory-level hospitality course.

Kitchen Management

Workplace Safety

Inventory Management

This module will introduce you to kitchen management, career opportunities in the food service industry, workplace safety, how to clean and sanitise the kitchen and develop a cleaning programme, inventory management in food and beverage service, the benefits of inventory management systems, key principles of menu planning and many other things.

Purchasing and Procurement

Hygiene Emergency Prohibition Notice

Controlling Contamination

In this module, you will learn about purchasing and procurement, food preparation methods and techniques, the principles of food presentation, food safety and hygiene standards legislation, controlling contamination, and the importance of identifying and controlling food safety hazards to prevent foodborne illnesses.

Handling Service Using Technology

Pest Management

Conflict Management

Strategic Marketing for Food Service

In this module, you will learn about the benefits of a restaurant’s Point of Sale or POS system, waste management, pest management, employee management in the kitchen, conflict management, kitchen crisis management and emergency preparedness, and strategic financial planning and marketing for food service.

Kitchen Management - Skills and Procedures - Course Assessment

Learn how to become a kitchen supervisor who manages a restaurant’s kitchen in this free online hospitality course.

Kitchen Management - Skills and Procedures

Kitchen managers (also called ‘kitchen supervisors’) work in restaurants and maintain high standards of food safety and quality while keeping expenses under control. This hospitality course provides multiple skills that a kitchen manager needs in order to balance their culinary and managerial duties. We explore the various career options found in the food service sector and identify the qualifications required to build a fulfilling career.

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