Hospitality and Catering Operations

Hospitality Operations  
A la carte and table d'hôte place settings 
Function cover creator 
Function cover selector 
Napkins 
Tableware database 

Catering Operations 
Causes and symptoms of food poisoning - Level 2
Cleaning - Level 2
Cleaning fish - Level 2
Control of food pests - Level 2
Cooking equipment database - Level 2
First aid box - Level 2
Fish database - Level 2
Food handling and storage - hazards - Level 2
Harmful bacteria - Level 2
Introduction to knives - Level 2
Knife database - Level 2
Manual handling and lifting - Level 2
Personal hygiene - Level 2
Pots and pans database - Level 2
Premises and equipment - Level 2
Prevention of food contamination - Level 2
Storage of food - Level 2
Types of fish - Level 2
Utensils database - Level 2
Menu sequencing level 2/3
Health catering for all level 3
Keeping food costs under control level 3
Menus and profits level 3
Menu engineering level 3
Catering for healthier eating level 3
Healthier catering practices level 3
Kitchen organisations level 3
HACCP overview level 3
HACCP purchasing level 3
HAACP receiving level 3
Preparation and cooking level 3
HACCP Holding and serving
Food Hazards level 3
Food Related  Illness level 3
Chinese cuisine level 3
Thai cuisine level 3
Marketing level 3
Selling level 3
Dealing with a customer complaint level 3
Dealing with a serious complaint level 3
Service recovery model level 3
Dealing with performance problem level 3
Resolving conflict level 3
Developing an individual level 3
Maintaining operational standards level 3
Kitchen planning workflow level 3
Larder and pastry level 3

Catering - Fish and Poultry

Catering - Fish 
Types of fish 
Cleaning fish 
Fish database 
Grilling whole fish 
Preparing cuts from a fillet of fish 
Preparing fish steaks 
Preparing whole flat fish 
Preparation of whole round fish 
Principles of deep frying fish 
Principles of deep poaching fish 
Principles of grilling fish 
Principles of shallow frying fish 
Principles of shallow poaching fish 
Shallow frying cuts of fish 
Shallow frying whole fish 
Shallow poaching fish - velouté 
Shallow poaching fish - béchamel 
Deep frying fish in batter 
Shallow poaching fish - béchamel and gratinated 
Shallow poaching fish - velouté and glazed 
What is a fish? 
Deep frying fish in breadcrumbs 
Deep poaching fish 
Filleting fish 
Fish quality 
Grilling cuts of fish 

Catering - Poultry
Portioning cooked poultry and feathered game 
Preparing suprêmes of chicken 
Cutting a chicken for sauté 
Roasting poultry and feathered game 
Shallow frying poultry and feathered game 
Tying and trussing chicken 
Grilling chicken and feathered game