CFSP Course Outline
The Certified Food Service Professional course is comprehensive and covers the following topics:
Overview of the Food Service Industry
- Brief history of the food service industry
- Macro view of the UK food service industry
- Segmentation definition and review
- Current trends and issues facing the food service industry
Distribution
- Understanding the roles and interdependencies of the key channel groupings
- Emerging distribution strategies
- Customer driven pressures
Food Service Facility Design
- Appreciate the various elements associated with the development of
a food service facility concept
- Basic principles of design
Utilities Design Considerations
- Basic utility facts and information/power configurations, etc.
- Overview of the various utility options, the advantages of one versus
the other
Approval Agencies and Processes
- Legislation requirements for manufacturers and installers
- The CE Mark and what it stands for
Food Safety
- Food safety compliance - HACCP
- The results on non - compliance
- Dangers to health
- Ensuring food safety - procedures and good practice
Ventilation, Third-Party Approvals
- Basic design differences and how these affect an operation
- The major approval agencies in the US and beyond
Food Preparation
- Overview of the various food preparation processes
- Various methods and systems for food preparation
- Overview of preliminary preparation, cooking, pantry and bakery food
preparation
- Health concerns in the food preparation process
Receiving and Storage
- Food management and rotation
- Effective procedures
- Design requirements and system types
- How to sore food correctly
- Stock control
Equipment Functions & Selection
- An overview of the general equipment requirements for each of the primary
functional areas
- A brief overview of the general equipment specification process
- How to match the right piece of equipment for the task at hand
- Various purchase considerations
The Service Area and its Primary Functions
- Brief review of the various types of “service” in use
- The importance of efficient service area operations
- Overview of the service area design requirements
- Review of the service area equipment needs and requirements
Front of the House
- Review of general design requirements and parameters
- Table top considerations in the design process
- Furniture considerations in the design process
Speciality Markets
- Impact of supermarket /Deli and convenience store operations
- Status of branded food service concepts
- Food and drink sales from carts and kiosk sales
- Public sector feeding and its unique requirements
- Marine sector and unique features of sea-going galley kitchens
The Dishwashing Area
- Overview of the dishwashing/hygiene process
- General design parameters and considerations in the dish room
- Equipment considerations
Cook-Chill Systems
- A brief overview of the cook-chill process
- The “when’s” and “whys” of cook-chill
- Review of the market segments that can most effectively employ cook-chill
production methods
Smallwares
- Review the myriad smallwares product categories
- Understand the purchasing and operational considerations associated
with the various categories
Sustainability
- Understanding the issues
- Protecting the environment
- Reducing utility bills
- Energy saving equipment and systems
New Technologies
- The importance of sustainability
- Challenges for society
- How to start and implement a sustainability programme
- How equipment can be part of sustainability
- The equipment and systems of tomorrow
- Recycling
