ITC Level 2 Award in Food Hygiene for the Outdoors.
On the course participants will gain an understanding of planning, preparing, cooking and serving up food in an outdoor environment. Cooking will be done over an open fire and also using other stoves such as gas stoves and Kelly Kettles.
The aim of the course is to gain the Level 2 Award in Food Hygiene in the Outdoors whilst also gaining practical knowledge and experience of cooking in an outdoor environment and managing the challenges that brings.
Learners will gain an understanding of HACCP (Hazard assessment and critical control points) and how to apply this in the outdoors.They will also learn how to apply the 4 C's ( chilling, cooking, cleaning, cross-contamination) when catering outdoors.
The format of the day is flexible but based around the following:9-11am - meet, registrations, theory and setting up the outdoor kitchen11am to 3pm - food prep and cooking, eating and cleaning up3-5pm - complete portfolios.
Links will be sent in advance for learners to access some pre-reading so they are prepared for the theory part of the course. All ingredients, recipes and tasks will be provided on the day.
