MODULE 1Not Started
Kitchen & Catering — Module 1: Kitchen Roles
Understand kitchen brigade and support roles.
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Course Overview
Kitchen porter fundamentals, workflow, hygiene awareness, communication and safe catering operations.
Learning Outcomes
- Apply professional hospitality workplace standards.
- Communicate effectively with guests, colleagues and supervisors.
- Recognise role boundaries, escalation points and operational risks.
- Demonstrate learning through practical scenarios and assessment.
Course Structure
- Kitchen Roles — Understand kitchen brigade and support roles.
- Workflow — Recognise preparation and service flow.
- Cleaning — Apply cleaning and sanitation awareness.
- Dishwashing — Use safe warewashing workflow.
- Storage — Understand basic storage separation.
- Waste — Support waste-control procedures.
- Communication — Work effectively with chefs and service staff.
- Safety — Recognise common kitchen hazards.
- Catering Events — Understand basic event catering flow.
- Final Assessment — Complete kitchen-support scenarios and assessment.
Assessment & Certificate
Recommended pass mark: 80%. Learners who satisfy the Academy completion requirements may receive a RICS Learning Academy Certificate of Completion. Where a subject requires statutory, regulated or externally accredited training, this Academy course is supplementary and does not replace that requirement.
YOUR LEARNING PATH
Course Modules
0 of 10 Modules Completed0%
MODULE 2Not Started
Kitchen & Catering — Module 2: Workflow
Recognise preparation and service flow.
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Kitchen & Catering — Module 3: Cleaning
Apply cleaning and sanitation awareness.
Start Module →MODULE 4Not Started
Kitchen & Catering — Module 4: Dishwashing
Use safe warewashing workflow.
Start Module →MODULE 5Not Started
Kitchen & Catering — Module 5: Storage
Understand basic storage separation.
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Kitchen & Catering — Module 6: Waste
Support waste-control procedures.
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Kitchen & Catering — Module 7: Communication
Work effectively with chefs and service staff.
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Kitchen & Catering — Module 8: Safety
Recognise common kitchen hazards.
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Kitchen & Catering — Module 9: Catering Events
Understand basic event catering flow.
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Kitchen & Catering — Module 10: Final Assessment
Complete kitchen-support scenarios and assessment.
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