On successful completion of this unit, you will be able to use correct food handling, storage and display techniques to merchandise food according to store procedures and to ensure hygienic handling. The skill set covers the importance to rotate food stock according to shelf life and use by dates while also avoiding cross contamination and the identification and management of damaged or spoiled stock. The unit furthermore covers procedures to maintain clean and tidy preparation and display areas and ticketing procedures according to store policies and to the highest industry standards.
|Follow the suggested order or choose your own.||Designed to help you practice and apply the skills you learn.||Highlight your new skills on your resume or LinkedIn.|
Module One: Merchandise Food and Fast Food Products – Introduction
Module Two: Maintain Food Displays
Module Three: Prepare and Display Labels and Tickets
Module Four: Prepare Food Items
Module Five: Present Food Items