AUSTRALIA & NZ

 

 

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CFSP Course Outline

The Certified Food Service Professional course is comprehensive and covers the areas listed below.

Topics Covered:
 

The Foodservice Industry - An Overview

 

Distribution Within the Foodservice Industry

 

Facility Design

 

Utilities - Basic Design Considerations

  Approval Agencies
  Food Safety and Health Concerns
  The Receiving and Storage Areas
  Food Preparation - A General Overview
  Cook Chill Systems
  Kitchen Design Equipment Considerations
  The Service Area and its Primary Function
  "Front of House"/"Tabletop" Design Considerations
  Effective Dishwashing Operations
  Kitchenware
  Bakery Equipment and Supplies