A three-hour introductory course suitable for those with no prior experience of food preparation and handling, and who need to start working in this area.  It is presumed that they will progress to further study in this area.

Content:

- Basic current legislation and the responsibilities of catering staff. 
- Understand the causes of food poisoning 
- Importance of hygiene and safe and effective preparation, cooking, serving and cleaning methods. 
- Training competency questionnaire