Principles of Foodservice (PFS) Course

Principles of Foodservice is an induction short-course for foodservice industry new starters, it provides delegates with a level knowledge that aids career progression from the very beginning.

How relevant is the content?

The course covers six key areas of foodservice.

• Key distribution channels
• Effective food storage
• Food hygiene
• Food preparation
• Commercial kitchen equipment
• Kitchen and restaurant layout and design

Hosted online and delivered by a CFSP accredited professional it is a framework course that promotes integration with the applicable business or sector whether manufacturer, distributor, service company, consultancy or operator.

Upon successful completion of the course, delegates receive an industry recognised certificate.

Delivery is expected to be between 2-3 hours depending on the level of discussion.

What are foodservice professionals saying about Principles of Foodservice?

“Principles of Foodservice offers a great insight into the catering industry, especially for someone like myself who wants to broaden their knowledge of the industry.”

“Principles of Food Service has expanded and reaffirmed my knowledge and understanding certain sectors of the catering industry.”

“Personally, I feel more people throughout all sectors of the industry would benefit from this course. I am new to the industry and this has benefitted me no end.”

If you would like to sign yourself or a member of your team up for Principles of Foodservice please complete the booking form and email it to jocelyn.carr@cesa.org.uk

Please note that one booking form is required per delegate.