This course develops an excellent and sound foundation for working in a restaurant, catering or other food service enterprise. Topics covered vary from kitchen and food management to planning a menu, restaurant staffing and waiter/waitress skills.

There are 9 lessons in this course:

1. Human Food and Nutrition
2. Cooking
3. Kitchen & Food Management
4. Planning A Menu
5. Alcoholic Beverages
6. Tea, Coffee and Non-Alcoholic Beverages
7. Scope & Nature Of Catering Services
8. Personnel Management
9. Management Of Catering Services

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

• Explain the role of different food types in human health.
• Understand the alternative cooking processes, in order to make appropriate decisions about the cooking of different foods
• Manage the provision of kitchen facilities, and the handling of foodstuffs (including food storage and preparation), in order to maximise efficiency, hygiene and service with the restrictions of facilities available.
• Plan menus or list of food products for sale, appropriate to different situations.
• Manage the provision of alcoholic beverages appropriately, in different situations
• Manage the provision of non-alcoholic beverages appropriately, in different situations.
• Describe differences in appropriate management for catering in a range of varying situations.
• Discuss how to manage staff in the food and restaurant industries.
• Consolidate skills developed throughout this entire course into an overall understanding of management of catering services.