Course description
Learn the principles and strategies behind how food services operate in healthcare and social care facilities.
Why enrol on this course?
Who can take this course?
Employed, self-employed or unemployed people who want to improve their skills.
Free course
Subsidised training, at no cost to the student.
Online course
Study from home with a flexible format.
Certified course
When you finish you will be able to certify the training you have completed.
Course content
1. Introduction to food service:
1.1. The concept of institutional catering.
1.2. Direct catering.
1.3. Deferred catering.
1.4. The importance of food service.
1.5. Food contamination.
1.6. Food poisoning.
1.7. Control sample dish.
1.8. Food hygiene regulations.
1.9. Hygiene of food products.
1.10. Hygiene in the production and marketing of food products.
1.11. Hygiene rules for the preparation, distribution and sale of prepared meals.
2. Organising meal plating:
2.1. Kitchen management systems: decentralised system, centralised system and a comparison of both. 2.2. Central kitchen: characteristics and work areas. 2.3. Plating on hot and cold production lines. 2.4. Plating support equipment: hot table, bain-marie, plate warmer, kettles, griddle and thermos. 2.5. Plating conveyor. 2.6. Open and closed trays. 2.7. Open and closed trolleys.
3. Layout of dining room furniture.
3.1. Characteristics of the dining room. 3.2. Premises, furniture and machinery. 3.3. Mise en place: organising and arranging ingredients. 3.4. Setting tables.
4. Structuring the dining room service.
4.1. Protocol rules. 4.2. Menu. 4.3. How the service works. 4.4. Types of service.
5. Categories of service.
5.1. À la carte menu. 5.2. Set menu. 5.3. Banquet. 5.4. Breakfast service. 5.5. Buffet. 5.6. Cocktail reception. 5.7. Catering. 5.8. Self-service systems. 5.9. Beverage service.
1.1. The concept of institutional catering.
1.2. Direct catering.
1.3. Deferred catering.
1.4. The importance of food service.
1.5. Food contamination.
1.6. Food poisoning.
1.7. Control sample dish.
1.8. Food hygiene regulations.
1.9. Hygiene of food products.
1.10. Hygiene in the production and marketing of food products.
1.11. Hygiene rules for the preparation, distribution and sale of prepared meals.
2. Organising meal plating:
2.1. Kitchen management systems: decentralised system, centralised system and a comparison of both. 2.2. Central kitchen: characteristics and work areas. 2.3. Plating on hot and cold production lines. 2.4. Plating support equipment: hot table, bain-marie, plate warmer, kettles, griddle and thermos. 2.5. Plating conveyor. 2.6. Open and closed trays. 2.7. Open and closed trolleys.
3. Layout of dining room furniture.
3.1. Characteristics of the dining room. 3.2. Premises, furniture and machinery. 3.3. Mise en place: organising and arranging ingredients. 3.4. Setting tables.
4. Structuring the dining room service.
4.1. Protocol rules. 4.2. Menu. 4.3. How the service works. 4.4. Types of service.
5. Categories of service.
5.1. À la carte menu. 5.2. Set menu. 5.3. Banquet. 5.4. Breakfast service. 5.5. Buffet. 5.6. Cocktail reception. 5.7. Catering. 5.8. Self-service systems. 5.9. Beverage service.