Principles of Foodservice is a nine module short foundation course for the foodservice industry. The course provides delegates with a grounded knowledge of the foodservice industry including kitchen operations and functions, and supply chain understanding. Hosted online and delivered by a CFSP accredited professional the course is delivered within three hours.
"The course was very structured and well-pitched. It was really useful for the Foster team to show life beyond refrigeration and fill gaps in their knowledge. The questioning session at the end of each module really improved the focus," says Chris Playford, Market and Development Director at Foster Refrigerator.
"I am totally new to the industry, so this covered the basics of everything for me. It certainly made me look at the bigger picture not just the small part that we as a company play in the industry," says Jo Graham, Customer Service Manager at Grande Cuisine.
The course follows a framework that promotes integration with the applicable business or sector whether manufacturer, distributor, service company, consultancy or operator.
Our aim is to make the course easy for you to empower your staff with the knowledge they need to develop within their role.
Upon successful completion of the course, delegates receive an industry recognised certificate.
The course covers six key areas of foodservice:
- Distribution channels
- Effective food storage
- Food hygiene
- Food preparation
- Key commercial kitchen equipment
- Kitchen and restaurant layout and design
The next PFS course will be delivered online with Keith Warren C.F.S.P., former Chief Executive of the FEA, as the mentor.
Date: Tuesday, 4th June 2024
Time: 9:30am
Platform: Zoom
