Ben Donkin
Hospitality & Catering
Ben studied Level 2 Diploma in Professional Cookery with us at Kendal College and is now the Kitchen Manager at The Café at Lakeland.
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Kirsty Hanley
Hospitality & Catering
Kirsty began her studies at Kendal College on the Level 2 Diploma in Professional Cookery. During her second year, she studied NVQ3 in Hospitality Leadership and Supervision. She was Restaurant Manager at The Samling Hotel in Windermere. Kirsty then had a change of direction and chose to study her Level 2 Accountancy diploma with us at College. She then moved on to PA, HR and Admin at The Bee & Dragon Catering Company.
Read MoreCourse Overview
This course is for anyone working in a catering or hospitality setting where food is prepared, cooked and served, or where handling food is part of a wider role.
Typical environments may include:
- Pubs
- Hotels
- Restaurants
- Cafes
- Retail
- Contract catering
- Fast-food outlets
- Hospitals
- Care and Nursing homes
- Schools
- Prisons
- Armed Forces
The course aims to raise awareness and understanding of food hygiene issues and will enable staff to fulfil their obligations under food hygiene regulations. It will provide an understanding of current regulations and how to maintain hygiene in food preparation areas.
Kendal College is formally accredited by Highfield Awarding Body of Compliance to deliver the Level 2 Award in Food Safety for Catering (RQF) programme (more specific 'Food Safety for Manufacturing' and 'Food Safety for Retail' assessments are also available, please enquire upon enrolment). The programme leads to the award of the Level 2 Highfield Certificate in Food Safety for candidates who successfully complete an end of course multiple-choice assessment.
The qualification lasts for 2 years, after which refresher training is recommended.
The following topics will be covered:
- Legislation and Enforcement
- Introduction to Food Safety Management and Hazard Analysis Critical Control Point (HACCP)
- Food safety hazards (microbiological; physical; chemical; allergenic) and controls
- Temperature control
- Refrigeration, chilling and cold holding
- Cooking, hot holding and reheating
- Food handling
- Principles of safe food storage
- Cleaning
- Food premises and equipment
- Pest control
- Personal hygiene
- Food poisoning/food borne illness
You will be assessed by a multiple choice exam paper at the end of this one day course.
Exam papers are available in a variety of languages. To request an exam paper in a language other than English, please notify a member of staff at the time of enrolment.
Entry Requirements
To register on to this qualification, learners are required to be 14 years of age or above. It is also advised that learners have a minimum of Level 1 in English and Maths or equivalent.
After Your Course
This qualification is useful for all employed in or hoping to be employed in a hospitality setting, or where an understanding of food safety and hygienic practices is seen as a valuable addition to a varied role.
Fees
£99.00
The fee displayed is the course fee. Course fees are per year for full-time & degree-level courses and per course for part-time courses. There may be other costs associated with this course, e.g. kit, equipment, books, trips etc.
This course is not funded by the government and is full cost. As such, the course is the price stated for all students. If you are paying for your course, there may be the option to pay in instalments if the course fees are over £200 and the course duration is 15 weeks or more. Please speak to Student Services for more information on course fees.
