Learning Outcomes

Stock - An Essential Component

Cooling, Storage and Soup-Making

Sauces

Brassiacas, Stalks and Leafy Greens

Prepare and Cook Vegetables - Roots, Mushrooms & Potatoes

Prepare and Cook Vegetables- Pods, Onions, Herbs & More

Prepare and Cook Fruits

Lesson Summary

This module will teach you that stock is an essential component in many dishes and will form the base for many sauces. Once a stock has been made, use the correct cooling down methods, storing & reheating to avoid bacteria's growth. Sauces are also an essential part of any dish because they marry individual components and provide an explosion of flavour. We will also view the many different types of groups containing plants, fruit, vegetables, and fungi prepared as a main meal or as a side dish.

Preparing Beef Cuts

Preparing and Cooking: Beef

Preparing and Cooking: Lamb

Preparing and Cooking: Pork

Game Meats & Offal

In this module, we will learn a wide variety of common meat that are readily available. One of the most prized of all meat is beef, and it is divided into three categories. When cooking beef take in consideration that different cuts require different cooking methods and times. The next meat we will learn about is lamb. If it is less than six months old, it’s prized for being sweet & flavoursome. Pork meat is very versatile, and it is the basis of many cured products essential in the kitchen.

Categorizing Poultry

Preparing Poultry

Cooking Poultry

This module will consider the eight poultry categories, which include the most commonly known ones such as chicken, duck, goose, and quail. We will also cover essential points to keep in mind when buying poultry as there can be serious health risks if specific rules are overlooked. Follow the correct cooking times and techniques to help you achieve delicious poultry dishes mentioned in this module.

Food Skills and Techniques - First Assessment

Round Fish

Flat Fish

Shellfish & Crustaceans

Cephalopods & Seafood Recipes

Crucial points need to be remembered when selecting fresh fish. It should smell fresh and clean, with bright gills, eyes and firm flesh. Before it is cooked, specific procedures dealing with cleaning and gutting are crucial to do quickly to avoid spoiling a fish. The two categories that fish are divided into each have different cooking methods and handling. Shellfish & cephalopods and what are included in this category will be considered in this module.

Rice & Grains

Pasta

Eggs

Grains are some of the oldest cultivated crops, forming the staple diet of countless civilisations. This module will consider the various types of rice & grain, each with a distinct flavour. Pasta-making is an essential skill to learn in the kitchen as fresh pasta can produce a tastier dish. Finally, we will learn about one of the most versatile ingredients in the kitchen: the egg. It can be used in sweet and savoury dishes, and are routinely used for their enriching and binding properties.

Desserts & Meringues

Gelatin, Cream & Bread Desserts

Pastry Products and Suet Paste

Desserts represent a large category of dishes, some of which require a chef to be specialised. In this module, we will give a broad overview of basic techniques and dishes. A dessert is traditionally eaten at the end of a meal. Gelatine is used to set a dessert that is served at room temperature or chilled. Another type of product commonly used in desserts is pastry. Pastry products have diverse uses, from canapés and amuse bouches through to desserts and petits fours, & every course in between.

Making Biscuits

Cake and Sponges

Preparing Dough and Different Shapes

Preparing Dough & Bread Recipes

This course will consider different types of baking products and their cooking methods. First, we look at biscuits, which take their name from a French word meaning "twice-cooked", but most are now only baked once. Next, we consider cakes & sponges. The three main cooking methods described in this module allow you to change your cake or sponge's structure and texture. Finally, we will learn about different kinds of flours and how may they affect your dish.

Food Skills and Techniques -  Second Assessment

This secondary assessment enables you to review your learning, so you can determine your knowledge and understanding of the following modules: Preparing Grain, Pasta and Egg Dishes, Preparing Desserts and Pastries, Making Biscuits & Dough.

Course Assessment

Learn the food skills and techniques needed to excel in the catering and restaurant industry with this free course.

Diploma in Food Skills and Techniques

This course offers a broad overview of various food preparation skills and techniques. It starts with how to prepare stock and the various ingredients used for different types of stock. Then consider individual cuts of meat and the dishes for which each is most suitable. In addition, this course covers the sweeter side of cooking – baking. It will take you through some of the methods and skills needed to make a variety of desserts.

This free cooking course will cover a broad overview of various food preparation skills, cooking methods and more advanced techniques. One of the many building blocks for a chef to learn is making stock, an essential component in many dishes and the base for many sauces. Learn why, once a stock has been made, you need to follow the correct cooling down, storing and reheating methods in order to avoid bacteria growth. Next, see why sauces are crucial in marrying individual components and providing an explosion of flavour. Meat is the centre of many cuisines, courses and dishes so it is important to know the three categories domestic meat is usually divided into. Which is the generally the most prized and commands the highest prices? How does the quality differ depending on the type of animal it is derived from? How have breeders changed the qualities of certain meats to be leaner and lower in fat? Can some types of meats harbour a specific parasite that can cause serious health risks?
Poultry and seafood are also popular ingredients that, like meat, are significant sources of protein. The first group includes at least eight different types of birds and the course breaks down the most and least popular joints. It also covers what to look for when choosing seafood and how to tell if it is fresh or not. Gutting fish correctly is a crucial skill for all cooks to know, and the material will show you how to do so properly to avoid the guts releasing an enzyme that quickly spoils the fish. You will consider the types, anatomy and cooking of shellfish and cephalopods, which are also part of the seafood group. Finally, you will study the plethora of ‘side dishes’, including vegetables, grains and pasta. Learn how we have cultivated grains for centuries, including wheat, rice, quinoa, barley and many others, and see why pasta may be considered to belong to the grain family. Learn how combining flour and eggs or water creates pasta, and why making fresh pasta can produce a richer flavour.
Lastly, this free course focuses on desserts, many of which require highly specialised techniques to execute correctly. Whether made from chocolate or vanilla, or served hot to cold, being able to make a variety of desserts is crucial to being a well-rounded cook or chef. This course is essential for anyone who would like to brush up on their food skills in the kitchen, whether you are a home cook or a professional chef who is just starting out. By mastering the essential skills and techniques contained in this course, you will also be able to create your own dishes because you will have a solid foundation of methods and a knowledge of stocks, sauces, meats, side dishes and desserts. You will also conquer food waste and, of you own a restaurant or catering company, see how correct food storage and preparation can increase your gross profit. Stay-at-home parents, students, childminders and even carers can benefit from completing this beneficial food skills and techniques course.

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Introduction to the Catering Industry

Food safety in the Catering Industry

FATTOM and the 4C’s in Catering

Terms and Definitions

This module introduces the learner to the catering industry, its significance and its different types; along with the importance of food safety to this industry. The key factors and practices that affect the safety of foods prepared and handled during catering are also discussed.

What is HACCP?

HACCP Prerequisite Programs (Part 1)

HACCP Prerequisite Programs (Part 2)

HACCP Prerequisite Programs (Part 3)

HACCP Prerequisite Programs (Part 4)

In this module, you will be introduced to the HACCP food safety system, its history and benefits. Learners will learn about the prerequisite programs that have to be implemented before the application of HACCP such as establishment and facilities requirements, personal hygiene, cleaning , and the control of food preparation operations.

Step 1: Assemble the HACCP Team

Steps 2 & 3: The Product Description and It's intended Use

Steps 4 & 5: The Flow Diagram and On-Site Confirmation

In this module, learners will be introduced to the five preliminary steps that are the foundation of HACCP implementation. Learners will also gain knowledge on how to form the HACCP team, describe products and their intended use, and how to construct a flow diagram and perform an on-site conformation.

The Seven Principles of HACCP (Part 1)

The Seven Principles of HACCP (Part 2)

The Seven Principles of HACCP (Part 3)

This module provides the learner with extensive details about the seven principles of HACCP that have to be applied, along with practical activities on how to implement these principles in the catering industry and how to establish a HACCP worksheet.

HACCP Food Safety System for Restaurants and Other Catering Services - Assessment

In this free online course, learn how to implement the HACCP Food Safety System in your catering establishment.

HACCP Food Safety System for Restaurants and Other Catering Services

This free online course on ‘HACCP Food Safety System for Restaurants and other Catering Services’ will teach you a step-by-step approach to implementing the HACCP system, its preliminary steps and principles in your catering business of any size. You will learn how to establish this system along with its procedures and documents to ensure the safety of food items and dishes being prepared and served in your catering establishment.

Introduction to ISO 45001:2018 OH&SMS

Publication of ISO 45001:2018

Important Terminology in ISO 45001:2018

Learn more about the ISO 45001:2018 OH&SMS standard, its publication, and important terminology used in ISO 45001:2018.

Leadership and Organizational Context

Managing Risk: Opportunities and Support Functions

Operational Controls and Emergency Responses

Learn more about leadership and organizational context related to ISO 45001:2018; how to manage risk, its opportunities and support functions; and effective operational controls and emergency responses.

Monitoring, Measurement and Analysis

Internal Audits and Management Reviews

Continuous Improvement

Learn more about monitoring, measurement and analysis related to ISO 45001:2018;  as well as how to carry out successful internal audits and management reviews; and implement Continuous Improvement.

ISO 45001:2018 Course Assessment

Start this free online course about ISO 45001:2018 - Principles of Occupational Health and Safety Management Systems.

ISO 45001:2018 - Principles of Occupational Health and Safety Management Systems

This free online ISO 45001 course will familiarise you with the Principles of Occupational Health and Safety prescribed by the International Organisation for Standardisation (ISO). New standard ISO 45001 was published in March of 2018, this course will teach you why the ISO has chosen to develop the standard, how the standard works, the potential benefits the standard can deliver to businesses, about the PDCA approach, and more.

History of ISO 9001 Revisions

Process Approach And PDCA Cycle

Context Of Organization And Risk Based Thinking

Reading ISO 9001:2015 is often difficult to understand without having the basic knowledge of concepts discussed in the standard. Some of the basic concepts are Process Approach, PDCA Cycle and Risk based thinking. This module helps you to grasp those concepts which act as a foundation for Quality Management System.

Clauses on Planning of the Quality Management System

Clauses on the Operation of the Quality Management System

Clauses on the Check & Act of the Quality Management System

This module explains the existing auditable clauses of the standard along with all their requirements and guidelines. The clauses are explained in simple terms and with simple meaningful sentences. Auditable clauses are from Clause 4 to Clause 10, and it includes Context of Organization, Leadership, Planning, Support, Operation, Evaluation and Improvement.

Organization Knowledge

Internal Auditing

Management Review

Quality Management System is based on some essential elements. Some of these elements were present in ISO 9001:2008, but ISO 9001:2015 has added one more essential element (management of organizational knowledge), while the other two elements (internal audits and management reviews) are already part of the previous version. However, there are some changes in the latest version to these two elements as well.

ISO 9001:2015 - Quality Management System (QMS) - Course Assessment

In this free online ISO 9001 course learn how ISO 9001:2015 offers a framework for organizations to maintain QMS.

ISO 9001:2015 - Quality Management System (QMS)

This free online Quality Management Systems(QMS) course shows organizations how to maintain QMS according to the ISO 9001 standard. The standard was revised in September 2015 to incorporate some vital changes. This course explains all the clauses and changes to the standard and outlines the basic concepts of the standard to new learners. By taking this course, you will gain expertise, which will make you a valuable asset to companies worldwide.

Introduction to HIPAA

HIPAA Security Rules

Penalties for Non-Compliance

This module on Fundamentals of HIPAA provides comprehensive training on the Health Insurance Portability and Accountability Act of 1996. Participants will learn about HIPAA's Privacy and Security Rules, including key safeguards to protect patient information and ensure compliance. It also offers practical guidance on preventing data breaches.

Fundamentals of HIPAA Law and Its Privacy Rules - Course Assessment

Harness the significance of modern healthcare administrators and privacy officers with this free online course.

Fundamentals of HIPAA Law and Its Privacy Rules

Discover the essentials of HIPAA with our comprehensive free online course. This course will cover the fundamental principles of HIPAA, including patient privacy, security requirements, and compliance strategies, which are perfect for healthcare admins. Gain critical knowledge by enrolling today and empower yourself with the expertise to navigate the complex landscape of HIPAA regulations and ensure the organization adheres to legal standards.

Quality Management System of Medical Devices' Suppliers and Manufacturers

ISO 13485:2016 Important Terminologies

Publication of ISO 13485:2016 and Context of Publication

This module explains the existing relevant standards and regulation for medical devices' industry and enlightens the revision of ISO 13485. It also presents some important terminologies with related definitions as defined by ISO 13485; which are arranged in separate groups. It also covers the comparison of ISO 13485 to FDA 21 CFR Part 820. All mandatory documents required by different clauses of the ISO 13485:2016 standard are also enumerated in this module along with its given clause reference.

Quality Management System Requirements

Management Responsibility and Resource Management

Product Realization – Planning to Design and Development

Product Realization – Purchasing and Production

In this module you will learn the operations of the QMS for a medical devices company. It covers top management requirements and offers ideas to manage resource requirements in the organization. It enlightens the concept of medical devices' product realization. It covers all elements of product realization such as quality planning, customer related processes, design and development, purchasing and production etc.

Monitoring and Measurement

Control of Non-Conforming Product

Analysis and Improvement

In this module, Clause - 8 of the ISO 13485:2016 standard is taught. Clause - 8 specifies the general requirements, management of monitoring and measurement issues, nonconforming product management, data analysis etc. Within this clause - 8, Clause - 8.5 is on improvement which paves out ways for the organization to improve its system, products, and processes through the framework of corrective and preventive actions.

ISO 13485:2016 - Quality Management Systems for Medical Devices - Assessment

In this free online course learn about the requirements of Quality Management Systems for Medical Device organizations and its regulatory aspects.

ISO 13485:2016 - Quality Management Systems for Medical Devices

This free online ISO 13485 certification training course will teach you about quality management systems for medical devices. You will study the ISO 13485:2016 standard, learn how it was developed, and look into the practical steps to company certification on ISO 13485. You will cover the types of available personal certifications and look closely at standard terminologies related to stakeholders, product, QMS, Risk and Sterilization, and more!

Introduction to International Standards for Auditing

How to Conduct Auditing

Competence and Elements of ISO 9001:2015

In this module, you will be introduced to the roles, required skills and the qualification of the lead auditor with their importance in the different sectors. We cover the challenges and the principles of auditing before delving into managing an audit program and assessing the competence and evaluation of auditors.

ISO 19011 Lead Auditor - Course Assessment

Learn how to set up an effective organisational auditing management system in this free online quality assurance course.

ISO 19011 Lead Auditor

ISO 19011:2018 is an international standard that guides the establishment of auditing management systems for organisations. This course provides an in-depth understanding of the role of a lead auditor and explains how they implement auditing principles to create robust auditing systems. We show you how to manage an audit programme to ensure organisational compliance and boost efficiency by determining the competence and credibility of auditors.

Introduction to OSHA 10 Certificate Program

Workplace Safety and Employee Rights

OSHA Personal Protective Equipment (PPE)

Emergency Action Plan & Electrical Safety

The Fundamentals of the OSHA 10 module summarize OSHA's basic safety regulations, focusing on identifying and preventing workplace hazards. Participants will learn about OSHA's role, key safety standards, and the rights and responsibilities of employers and employees, equipping them to contribute to a safer work environment.

Fundamentals of OSHA 10 Program for Industries - Course Assessment

This free online course teaches you the basics of Workplace Safety and the OSHA for ensuring compliance.

Fundamentals of OSHA 10 Hours Program for Industries

The OSHA 10-Hour Program is a fundamental safety training course designed by the Occupational Safety and Health Administration (OSHA) to promote workplace safety and health. It is intended for entry-level workers in construction, general industry, and maritime sectors. The course covers essential topics such as hazard identification, prevention, and control, focusing on recognizing and mitigating common workplace hazards.