Food and Hygiene and Wines and Spirits

This course covers all the basic licensing law and the social responsibilities of licensees relevant to each class - on licence and off licence. 

It is now the law in England and Wales that anyone who authorises the sale of alchohol to the public must hold a personal licence.  

The BIIAB NCPLH covers the syllabus set by government to enable candidates to understand the law in relation to:

Anyone who handles wines, spirits and other alchoholic beverages as part of their job will find this course invaluable.  It is also suitable for members of the public who have a general interest and wish to develop their personal knowledge and expertise.

It covers world-wide areas and techniques of production, market statistics, storage and handling, presentation and promotion and assessment by tasting.

For those working in all food businesses at a supervisory level.

Changes in legislation which came into affect in January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility.  It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.

Course Level:  Level 3

Course Duration:  Three and a half days

Assessment: Multiple Choice Exam

For business owners and managers of small and medium sized catering and hospitality businesses.

Prepares employees to contribute to the safer use of hazardous substances.

This qualification is designed for those who use substances hazardous to health at work.  It introduces candidates to substances, the risks and controls available, and outlines what to expect from a control of substances hazardous to health (COSHH) assessment.  The qualification will prepare employees to contribute to the safer use of hazardous substances in their workplaces.

Course Level:  Level 2

Course Duration:  Half Day

Provides the tools to help caterers grasp the fundamental principles of nutrition.

Consumers have become increasingly aware of the effects of a poor diet and businesses are keen to understand the links between diet and health to meet changing customer demands.

It is a one day qualification that provides candidates with all the information they need to prepare nutritious food, develop healthy recipes and cater to a variety of dietary requirements.

Fundamental food hygiene knowledge for all food handlers.

Training providers have identified a growing need to make learning more relevant to specific business environments to increase effectiveness.  New qualifications are required to address new National Occupational Standards reflecting sector-specific needs.  In line with this demand, the CIEH Level 2 Award in Food Safety in Catering has been designed to address the food safety needs of the catering and hospitality sector.

Course Level:  Level 2

This course delivers service skills for those working in hospitality and catering. Training covered includes; customer care, food safety and hygiene, team working and food service.
 
The Food Service is aimed at staff involved in the servicing of food across a wide range of catering or hospitality environments. It is also suitable for team members in a quick service environment.
 
Skills & Knowledge gained
 

This course delivers service skills for those working in hospitality and catering. Training covered includes; customer care, food safety and hygiene, team working and drink service.

Who is it for?

The Drink Service is aimed at bar-persons, cellar-persons and possibly bar supervisors across a wide range of catering or hospitality environments. It is also suitable for team members in a quick service environment.

This course delivers further practical units on how to prepare and cook a wide range of dishes in a safe and hygienic environment. This course is ideal for anyone working within the restaurant trade who wish to provide further evidence of their skills. Staff will gain a sound knowledge of food hygiene in the workplace and will develop new and existing skills in the preparing and cooking food.

Sixteen units must be completed for the full NVQ. Each candidate must complete all the mandatory units, plus thirteen optional units.

Mandatory units.