BIIAB National Certificate for Personal Licence Holders General informationThis is a nationally recognised qualification designed for anyone authorising the retail sale of alcohol in licensed premises. This course is both QCA accredited and Government approved...
CIEH Level 2 Food Safety in Catering General informationDesigned for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Safety training is a key ingredient in preparing and preserving essential skills in the...
CIEH Level 3 Supervising Food Safety in Catering General informationChanges in legislation effective from January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital they are equipped...
General informationThis Entry 3 course is for people who want to develop basic skills in catering, whilst improving their literacy and numeracy skills at the same time. Students work in a realistic working environment, providing food for the college catering...
CIEH Level 2 Food Safety in Catering General informationThis one day course is an ideal introduction or refresher into the basic hygiene requirements for those working with food. The aim of the course is to learn how to work in a hygienic manner that prevents...
Level 2 Award in Food Safety in Catering
This qualification is designed principally for those who are, or intend to be, food handlers working in catering. A food handler is any person, in any type of food business, who handles food, whether open or packaged...
Level 3 Award in Supervising Food Safety in Catering
This Level 3 qualification is designed principally for those who are, or intend to be, supervisors of food handlers within the catering and hospitality industry. Holders will gain a broad knowledge of food...
On successful completion of your assignments, you will be awarded your ASET level 2 certificate in Catering Operations, in conjunction with Study House, an ASET approved centre. The aims of this course are to enable the student to be able to:
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