Environmental Management and Food Safety 2


This Environment and Food Safety Management module within the level six Higher Certificate in Culinary Arts programme will serve as a framework in which learners can acquire the skills, knowledge and understanding necessary to be competent in and to assure provision of safe food and manage key environmental aspects pertaining to the food service sector working towards the achievement in standards of best practice within the Culinary Arts setting.

Learning Outcomes

  1. Demonstrate knowledge of best practice in Food Safety adhering to the principles of the Food Safety Management System HACCP.

  2. Undertake and complete the requirements of the Environmental Health Association of Ireland,  Management of Food Hygiene Programme.

  3. Identify the requirements relating to the appropriate design features and construction of food premises.

  4. Identify and apply standards of best practice for the provision and organisation of an environmentally safe and energy efficient food service facility.

  5. Assess catering systems for their energy efficiency, sustainability and environmental impact.