Subsidised Blended Hospitality courses for companies
Training courses for hospitality and catering professionals: from food handling to cooking techniques, front-of-house management and running a business. Our programmes meet legal requirements (HACCP, food handling) and teach real skills: kitchen management, F&B customer service, cost control and quality standards. Suitable for waiting staff, cooks, hotel managers and restaurant entrepreneurs. Updated with the latest culinary trends and current health regulations. Boost your employability and your establishment's reputation.
Subsidised Blended Hospitality courses for companies
Training courses for hospitality and catering professionals: from food handling to cooking techniques, front-of-house management and running a business. Our programmes meet legal requirements (HACCP, food handling) and teach real skills: kitchen management, F&B customer service, cost control and quality standards. Suitable for waiting staff, cooks, hotel managers and restaurant entrepreneurs. Updated with the latest culinary trends and current health regulations. Boost your employability and your establishment's reputation.
HospitalityFood safety culture: awareness and putting HACCP into practice
This requirement is set out in Regulation (EC) 852/2004 (as amended by Regulation (EU) 2021/382), which requires food business operators to establish, maintain and demonstrate an appropriate food safety culture.
HospitalityFood hygiene course
Under European Regulation 1169/2011, every food business must know how to prevent risks related to FOOD ALLERGIES AND INTOLERANCES.
HospitalityFood waste prevention and the new packaging regulations
Learn about and implement a plan to prevent food loss and waste.
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