Overview
Designed to be completed in just three hours, Principles of Foodservice provides a solid foundation in key areas including kitchen operations, functional roles and supply chain dynamics. The course is structured to integrate seamlessly across sectors, whether you are a manufacturer, distributor, service provider, consultant or operator.
Upon successful completion, participants receive an industry-recognised certificate validating their understanding and readiness to contribute meaningfully in their role.
Who this course is for
Principles of Foodservice is designed for new starters across all parts of the foodservice equipment sector, including:
- People who are new to the foodservice industry and want to build a solid foundation quickly
- Sales and customer-facing staff joining manufacturers, distributors or service companies
- Apprentices, students and early-career professionals entering the sector
- Managers looking to give new team members a shared, consistent grounding in the industry
- Anyone working across manufacturing, distribution, service, consultancy or operations
Why FEA recommends this course
A strong industry starts with shared knowledge. Principles of Foodservice gives everyone a common language and a clear picture of how the foodservice equipment sector fits together, from supply chain dynamics through to kitchen operations.
It is delivered by a CFSP-accredited professional and completed in just three hours, making it one of the most time-efficient ways to onboard new team members with real, practical industry knowledge. On completion, participants receive an industry-recognised certificate.
Principles of Foodservice is also the recommended first step for anyone considering progressing to the Certified Food Service Professional (CFSP) accreditation, FEA’s leading industry qualification.
What you’ll learn
The course covers six topic areas:
- Distribution channels
- Effective food storage
- Food hygiene
- Food preparation
- Key commercial kitchen equipment
- Kitchen and restaurant layout and design
“The course was very informative, and I believe my base knowledge of the sector has improved with some very thought-provoking aspects around kitchen and dining area layout and design.”
Craig Tindall Cavendish Maine
FAQs
PFS is a foundation course, built for people who are new to the foodservice industry rather than those with years of experience already. If you’re just starting out, or moving into the sector from elsewhere, this is designed to be your starting point.
PFS gives you the fundamentals – a grounding in how the foodservice industry works. CFSP is a professional accreditation aimed at people who already have some industry experience and want formal recognition of their expertise. Think of PFS as the entry point and CFSP as the next step up.
No, PFS isn’t a prerequisite for CFSP. If you already have industry experience, you can go straight into CFSP. PFS is there for anyone who wants a solid grounding first, not as a mandatory first step.
Ready to go further?
Principles of Foodservice is the ideal starting point for a career in the foodservice equipment industry. When you are ready to take the next step, the Certified Food Service Professional (CFSP) accreditation is the UK’s leading industry qualification and the natural progression from PFS.