| Course | |||||
|---|---|---|---|---|---|
 | Our Company Welcome to TalentLMS! Using new software can be more frustrating than starting a show in the middle of the season. Watch this 15-minute video course to get familiar with TalentLMS and get the most out of your shiny new account. | ||||
 | Our Company This course raises some fundamental eLearning questions. What do you need to succeed as an online instructor? What strategies do eLearning gurus practice? By the end of this course, you'll have all the answers. | ||||
 | Technical or IT / Generic Systems | ||||
 | Compliance and Regulatory / Catering At the end of this short module learners will be able to implement the correct process for monitoring/thawing food as stipulated in GMP 13. | ||||
 | Compliance and Regulatory / Catering To ensure that products reach target cooking and reheating temperatures to reduce the risk of
possible bacterial growth within the prepared food or poor quality. | ||||
 | Products /Sector /Industry Specific / Catering The purpose of this course is to increase awareness when working in the kitchen. Topics covered include:
- Holding a Knife safely.
- Safe usage of a knife.
- Cleaning knives safely.
- Safely sharpen knives.
- Safe storage of knives
-... | ||||
 | Compliance and Regulatory / Catering After completing this course learners will be able to monitor the serving/holding temperature as per GMP 17. | ||||
 | Compliance and Regulatory / Catering After completing this module, the learner will be able to implement GMP 19. | ||||
 | Compliance and Regulatory / Catering After completing this module learners will be able to implement GMP 20 - Equipment Use and Maintenance. | ||||
 | Compliance and Regulatory / Catering After completing this module, learners will be able to implement Calibration of Equipment - GMP 22. |
