Professional HACCP training covering the principles of Hazard Analysis and Critical Control Points and their application to food safety. The program included training and examination focused on identifying food safety hazards, controlling critical control points, preventing contamination, and implementing effective food safety management practices.

The qualification supports practical application of HACCP principles in food preparation, handling, sanitation, monitoring, and food safety compliance.

A comprehensive culinary qualification covering professional food preparation, cooking, and service across a wide range of dishes. The course included practical training in multiple-choice, cold, fish, meat and poultry, pastry, vegetable, stock, sauce and soup preparations, as well as menu planning, nutrition and dietetics, budgeting and costing, kitchen maintenance and design, food safety, and workplace safety.

The qualification developed practical culinary skills together with knowledge of food safety, kitchen operations, cost control, nutrition, and professional food service standards.

A professional qualification providing comprehensive knowledge of the principal grape varieties, wine styles, regions, and production methods, together with an understanding of spirits and their production. The course developed practical skills in tasting and evaluating wines and spirits, understanding product characteristics, and applying beverage knowledge in hospitality and food service environments.