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HOTEL, FOOD HYGIENE AND SAFETY 08 | Restauração e Hotelaria
08 | Restaurant and Hotel Management
Requirements
No Requirements

Issues related with gastronomy and food hygiene are becoming increasingly important due to the growing awareness of consumers and
food operators regarding their obligations.

CONTENTS
OBJECTIVES
Module 1 - Gastronomy
At the end of this training course, trainees will know food - Food Production Techniques
production techniques; will know food hygiene and safety - Preparation
techniques and tools for production management.
- Cooking
- Plating
ADDRESSEES - Food Economy
- Angolan Cuisine
Entrepreneurs, managers, directors, middle and - Portuguese Cuisine
senior managers of public and private institutions with - Appetizers
responsibilities in the area of hotel industry, food hygiene
and safety; everyone interested in acquiring knowledge in - Fish/Meat
the area. - Dessert
- International Cuisine
Module 2 - Healthy Food and Nutrition
- Fundamentals – Variety, Quality and Quantity
- Food Wheel
- Nutrients
- Recommendations

Module 3 - Food Safety and Hygiene
- Fundamentals – Microorganisms Living Conditions
- Personal Hygiene
- Health Condition
- Attitude and Procedures
- Facilities, Equipment and Materials
INFORMATION - Procedures to Apply
Hours: 20h - Use of Products
Time: See Training Plan - Circuit of Collection, Separation and Waste Disposal
Material Delivered: Training Support Material - Hygiene and Preservation of Food
Training: Attendance Required - Reception
Regime: Working Hours / Post-Working Hours - Storage
- Preparation and Cooking
- Distribution

METHODOLOGIES

Methodologies used by the trainer will be
expository, demonstrative and/or active, favouring
the latter whenever possible.

ANGOLA +244 225 400 399 | www.get-ao.com ∙ PORTUGAL +351 244 820 630 | www.get-pt.pt ∙ MOÇAMBIQUE +258 857 367 374 | www.get-mz.com 15