COURSE DESCRIPTION
Learners wishing to develop the skills, knowledge and understanding of the importance of good personal and workplace hygiene and to take responsibility for supervising food safety in a catering environment.
WHAT IS INCLUDED IN QUALIFICATION?
- Registration
- Certification
AGE REQUIRED
Required age is minimum 19+ Years
QUALIFICATION STRUCTURE:
Learners must achieve three credits from the one mandatory unit.
- Mandatory Units – 3 credits must be achieved from this Unit.
ASSESSMENT
Successful learners can progress to other qualifications such as:-
- Practical
- Demonstration Group
- Discussion Case study
- Written assignment
- Observation of learner’s skills
- Question and answer sessions
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