Learning Outcomes

Good Manufacturing Practices (GMP)

Record Keeping and Documentation

Personal Protective Equipment (PPE)

Tools and Equipment

Raw Materials and Finished Products

The Environment and the Facility

Simulated Safety Audit

Lesson Summary

This module teaches good manufacturing practices (GMP) to young adolescents and adults on the autism spectrum. It aims to create an inclusive and supportive learning environment. The course focuses on introducing the fundamental principles of GMP, emphasising safety, cleanliness, and quality control in manufacturing processes.

Good Manufacturing Practices (GMP) - Assessment

GMP training provides you with the necessary skills and knowledge for entering manufacturing roles effectively.

Learn all you need to know about Good Manufacturing Practices in this free GMP course. GMP is a system for ensuring that products are consistently produced and controlled according to quality standards. It also aims to minimise the risks involved in the manufacturing of products through testing of both raw materials and finished products. This course is ideal for anyone entering the workforce and is accessible for people with autism. Enrol today.

Contamination and Spoilage

Foodborne Illness

Food Law

Food safety and hygiene govern everything that you will do within the catering industry. The following module will explain in greater detail the ways and means to keep food free from contamination. This will include preparation of raw food, aftercare of cooked food, temperature control and a guide to the types of bacteria that can present be in food.

HACCP

Food Safety Hazards and Contamination

Cross Contamination

HACCP stands for Hazard Analysis Critical Control Point. The HACCP plan, that every food-related business should have, details the business's individualised approach to handling their potential hazards. This includes monitoring and record-keeping which someone with good attention to detail should be in charge of. This module will also cover cross-contamination and the way that you as a food handler can minimise the risk of bacteria entering food that consumers will eat,

The Catering and Hospitality Industry

Self Improvement in the Culinary World

Catering and hospitality are one of the biggest industries in the world. In the UK alone, it provides employment for 9% of the population. A key point when applying for a job and maintaining a respected work practice is keeping excellent personal hygiene as well as a friendly personality. Personal development means setting goals and never being afraid to ask questions, this kind of focus in the workplace leads to good and efficient employees.

Working in the Food Industry - First Assessment

This initial assessment enables you to review your learning, so you can determine your knowledge and understanding of the following modules: Food Safety in Catering, Developing Skills for Employment in the Catering and Hospitality Industry.

Preparing Healthy Food

Special Diets

Understand what it means to prepare healthy food and how crucial it is to have a balanced diet that contains fats, carbohydrates, and protein. We have been taught, since childhood, that ‘fats’ are bad for us, but in reality, our bodies need them to function correctly. It is essential to grasp how this can affect people who are intolerant to a specific type of food, have poor lifestyle choices, or severe health issues. By applying these practices, you can keep your customers happy.

Catering Operations, Costs and Menu Planning - Learning  Outcomes

Ranking System

Money Management

Creating Menus

A kitchen where order does not exist is a complete disaster. Having order within any business is crucial, but more so in a catering environment. Being aware of each team member's responsibility will help keep a kitchen running smoothly, swiftly & efficiently. Another vital skill for chefs to know is how to manage expenses. If done correctly, a higher rate of gross profit will increase. When creating a menu, it is essential to consider your market, competition, dietary requirements and locality.

Types of Knives and Uses

Knife Care and Skills

A knife is a crucial piece of equipment in a kitchen. One of the most important factors to consider when choosing the right knife for you is not how expensive it is, but how comfortable it feels in your hand and what you will be doing with it. In this module, we will also learn how to take care of knives so its life can be prolonged in the kitchen.

Working in the Food Industry - Second Assessment

This initial assessment enables you to review your learning, so you can determine your knowledge and understanding of the following modules: Healthier Foods and Special Diets, Catering Operations, Costs and Menu Planning, Basic Knife Skills and Techniques.

Course assessment

Learn skills and techniques needed to be an efficient chef in any kitchen with this free online food industry course.

Diploma in Food Industry Roles and Responsibilities

In this course, you will learn how food safety and hygiene govern everything that you will do within the catering industry. This type of work includes preparing food, the aftercare of cooked food, being aware of special diets and temperature control. The course also focuses on personal development in the workplace. Learn to be aware of each team member's responsibility to keep a kitchen running smoothly, swiftly and efficiently.

Learning outcomes

Topic B - Always Be Your Best

Topic C - Always Be Your Best When Meeting and Greeting

Business Etiquette and Professionalism - First Assessment

In the module Principles of Professional Behavior students will learn what is 
etiquette, how to always be their best and how to be their best while meeting and greeting people.

Topic B - Planning for the Interview

Topic C - During the Interview

Business Etiquette and Professionalism - Second Assessment

In the module Interview Etiquette students will learn about the different types of interview questions, how to plan for the interview and what happens during an interview.

Topic B - Planning Conference Call Meetings

Topic C - Meal Meetings

Business Etiquette and Professionalism - Third Assessment

In the module Planning and Attending Business Meetings students will learn about the different types of meetings, how to plan for conference calls and participate in meal meetings.

Topic B - Instant Messaging

Business Etiquette and Professionalism - Fourth Assessment

In the module Electronic Etiquette students will learn about voicemail and instant messaging.

Business Etiquette and Professionalism - Fifth Assessment

In the module Multicultural Etiquette students will learn about the five steps to dealing with diversity.

Business Etiquette and Professionalism - Assessment

Learn about essential workplace etiquette and professionalism for navigating diverse work environments

Business Etiquette and Professionalism

Master the essential professional conduct needed to excel in any modern workplace. This course covers the core principles of business etiquette, from first impressions and professional greetings to navigating diverse workforces with multicultural competence. You'll gain crucial skills in planning and attending business meetings, handling various interview types, and ensuring flawless electronic etiquette across voicemail and instant messaging.