Upskill Training

Stand out, stay on top and keep growing your skills

As technology advances and workplace methods and strategies improve, there comes a need for employers and employees to align with these changes in terms of knowledge, skills, values, and abilities. One of the best ways to enhance knowledge and skills is through training. Getting employees exposed to relevant and consistent training can help companies improve performance and increase results in the workplace. In this article, we explain the importance of training employees and provide a list of potential benefits.

Food Hygiene & Food Safety (HACCP)

Food hygiene are the conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation, and preparation. Lack of adequate food hygiene can lead to foodborne diseases.

The course promotes safe food handling through understanding of the importance of HACCP and food safety. Students will be able to analyze food flow which includes a number of routines that must be followed to avoid potentially severe health hazards.

The course will cover all areas of food safety & hygiene including purchasing, receiving, storage and preparation of food. Participants will understand the various hazards encountered in food production areas and will be able to implement measures and controls to ensure that food is prepared, cooked, and served safely.

Culinary Financial Principles

The understanding and management of finance is an essential element in the repertoire of a successful chef and manager. Participants will be introduced to the basic culinary accounting terms and practices. They will be acquainted with the different costs that occur in the purchasing, preparation and serving of food.

By the end of the course, participants will have acquired the knowledge to apply mathematical procedures that are frequently used in professional kitchens and bakeshops. Participants understand the principles of keeping costs under control so that a profitable operation can be sustained.

Menu & Recipe Development

Participants will learn the recipe development process and understand the importance of standardized recipes. Students will recognize the advantage of maintaining and updating a recipe bank.

Participants will be able to calculate the right amount of ingredients needed to execute recipes for a given number of guests hence minimizing wastage and food leftover.

This course will help participants to develop the knowledge and skills to effectively plan and design menus with their respective recipes, considering the constraints and variables of various food and beverage outlets. Students will be able to distinguish between the different types of menus and apply correct standards and terminology in menu writing.

Leadership / Teamwork

This course helps students to become better employees by helping them understand human behaviour, attitude and performance within organizational settings and will acquire how to deal with daily challenges and manage themselves and others in different situations.

Participants acquire insights and knowledge concerning the behaviour of culturally diverse individuals and groups in work settings. Participants will also develop an appreciation for the way managers design their organizations and will become familiar with some of the problems and issues that employees and managers face on a daily basis.

The course investigates various organizational structures and business entities within the hospitality and tourism industry.

Basic management processes are studied, including planning, organizing, directing, controlling, and effecting supervisory skills and responsibilities. Students will explore important topics such as communication, assertiveness, time management, planning, providing, and receiving feedback, and maintaining a positive attitude.

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