Food Production Operation and Food Safety

This training course covers the basic theoretical and technical knowledge of food service operations combined with practical skills. This will enable the food and beverage operator to achieve a proficient standard for a range of food service types and situations in the international hospitality industry. It is also an introduction to the basic operations and procedures of professional kitchen management. Students will learn about various food products in theoretical lessons while demos will provide skill building and training in the real-life situations. This combination will allow trainee to execute meals respecting cost, health, safety standards.

-          Understand the principles of the food production cycle.

-          Master the major principles of a safe and hygienic food production.

-          Recognize the relationship between the quality of food and beverage production process and the customer experience.

-          Recognize the importance of purchasing, receiving and storage principles in order to optimize cost and respect rules and regulations.

-          Build on management theory, particularly planning, organizing, leading and controlling.