Certificate in Hospitality and Catering Principles

Who is the qualification aimed at?

The objective of this qualification is to support a role in the workplace. This qualification is suitable for learners employed in hospitality roles wishing to develop their knowledge in food production and cooking. They may be chefs, kitchen assistants/porters or fast food assistants.

This qualification covers a variety of topics including the importance of teamwork, safe and hygienic workplaces and food safety as well as the knowledge behind preparing basic food dishes.

These are all key areas within the hospitality sector and in particular for those working in the kitchen environment.

What topics are covered?

Throughout the course learners will gain knowledge, understanding and skills covering:

• Safe, Hygienic and Secure Working Environments in Hospitality
• Effective Teamwork
• Principles of Food Safety in Catering
• Principles of Producing Basic Meat Dishes
• Principles of Producing Basic Pasta Dishes
• Principles of Producing Basic Vegetable Dishes
• Principles of Producing Basic Hot Sauces
• Principles of Producing Basic Fish Dishes
• Principles of Producing Cold Starters and Salads
• Principles of Producing Basic Poultry Dishes
• Principles of Producing Basic Rice, Pulse and Grain Dishes
• Principles of Producing Basic Hot and Cold Desserts
• Principles of Completing Kitchen Documentation
• Principles of Setting Up and Closing the Kitchen
• Giving Customers a Positive Impression
• Dealing with Payments
• Principles of How to Maintain an Efficient Use of Resources in the Kitchen

Why should I take this training course?

This qualification is ideal for learners who wish to work in a restaurant or hotel kitchen environment or for those who are already working but who would like to get an international accreditation. It will equip you with the knowledge and skills to work safely and professionally and effectively.