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Food Safety and Hygiene, Food Handling, HACCP, Types and Cooking Methods
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Food Safety and Hygiene, Food Handling, HACCP, Types and Cooking Methods

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Format

Online

Schedule

10 hours

Language

Arabic

Duration

4 weeks

Price

€0

Institution

CETT Barcelona School of Tourism, Hospitality and Gastronomy

Food Safety and Hygiene, Food Handling, HACCP, Types and Cooking Methods provides knowledge essential for those working in professional kitchens and great for any culinary enthusiast. In this 100% online course, you will learn about food safety regulations, understand health risks, and master best practices. Learn to implement and control the HACCP (hazard analysis and critical control points) system and enhance your culinary creativity by mastering different cooking methods. Complete the course and pass a quiz to earn your certificate.

Important Information:

  • Applications open: Anytime
  • Priority deadline: Anytime

If you would like to enroll multiple users or need more information about this course, please contact us!

toa@ie.edu

What you'll learn

Understand safety and hygiene standards in the food service sector.
Learn the ins and outs of legal regulations and health risks.
Implement good personal hygiene and food handling practices.
Master the HACCP system.
Differentiate between various cooking methods.

Course content

Module 1
Legal Regulations
Overview of food safety laws.
Key compliance requirements.
Impact on food handling.
Module 2
Health Risks
Common food-related health risks.
Consequences of poor hygiene.
Risk reduction strategies.
Module 3
Good Personal Hygiene Practices
Essential hygiene standards.
Proper handwashing techniques.
Use of personal protective equipment (PPE).
Module 4
Good Food Handling Practices
Safe food handling procedures.
Preventing cross-contamination.
Effective food storage
Module 5
HACCP System
Introduction to HACCP (hazard analysis and critical control points).
Implementing and monitoring HACCP.
Importance of compliance.
Module 6
Prerequisites
Essential HACCP prerequisites.
Supporting HACCP effectiveness.
Module 7
Basic Notions of Cooking
Basic culinary concepts.
Fundamental cooking techniques.
Module 8
Expansion Cooking
Techniques and benefits.
Application in professional kitchens.
Module 9
Mixed Cooking
Overview of mixed cooking methods.
Practical applications and examples.
Module 10
Types of Cooking
Key cooking types (e.g., frying, blanching).
Uses and benefits of each type.

WHO IS THIS PROGRAM DESIGNED FOR?

This course is designed for professionals across the food industry who wish to enhance their expertise in food safety, hygiene, and effective cooking techniques. It’s also perfect for cooking enthusiasts eager to elevate their kitchen skills and ensure food is handled with the utmost care. The course provides essential knowledge in HACCP (hazard analysis and critical control points) for managing food safety effectively. Culinary professionals and gastronomy students will benefit from refining their cooking methods and understanding key safety practices. Whether aiming to perfect your culinary techniques or expand your food safety knowledge, this course offers valuable insights and practical skills.

Meet our instructors

Alberto Martínez Ripa
Alberto Martínez Ripa

Chef and Senior Technician in Catering

Alberto Ripa Martínez is the coordinator and professor of the Professional Chef Diploma at the University of Barcelona’s CETT. With extensive experience in the culinary arts, Alberto brings a wealth of knowledge to his students. His expertise in both practical and theoretical aspects of cooking and his dedication to teaching ensures that learners receive a comprehensive education in food safety, hygiene, and advanced cooking techniques.

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