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CFSP

The Course / Why Apply?

The CFSP Program

To successful achieve the CFSP designation (and the benefits that accrue) candidates must do all of the following:

Attend a two day seminar

Pass a comprehensive written test.

Prove specific levels of experience in the industry. You will need to achieve a minimum of 35 points on the CFSP personal data form.

Show a commitment to personal development through the completion of recognised education/training programs.

Demonstrate active involvement in the industry.

Audience & Requirements

Individuals

Individuals within the industry for whom the qualification will be most beneficial are likely to be:

  • Sales, marketing, customer service (although anyone working in the industry would benefit).
  • Upper and middle management.
  • Clubs and Pub managers.
  • Working for a manufacturer, distributor or end user in the Food Service industry in Australia or New Zealand.
  • Dietician involved in aged care/hospitals.
  • Caterer.
  • Interested in personal growth, ambitious, inspirational and competitive.

Organisations

The types of organisations which might employ these individuals and are predisposed to engage with a personal development program of this nature.

They are likely to be:

  • Involved in catering equipment or other food service/hospitality related products and services.
  • Manufacturer, distributor, wholesaler or agent.
  • Engaged in or running customer training programs.
  • Have senior management who encourage personal development and training amongst staff.

Key Benefits

To Accredited Individuals

  • Improve your personal competitive position.
  • Become more effective in your role – both within your organisation and the sector – by increasing and broadening your knowledge of the industry and demonstrating a more professional approach.
  • Recognition of your food service industry specific knowledge.
  • Gain industry recognition by achieving a qualification that is accepted and respected by key employers, industry bodies (such as NAFES) and peers.
  • Enjoy the confidence, success and satisfaction gained by furthering your own personal development and growth.
  • Demonstrate your accomplishment by using the CFSP designation on business cards and other personal documents.

To Organisations

  • The only qualification for staff that is specific to the Food Service industry.
  • Show industry leadership by encouraging higher levels of professionalism within the sector and help to raise the profile of the ‘supplier’ community.
  • Compete more effectively through having a better qualified, more knowledgeable and more professional workforce.
  • Increase motivation and engagement amongst key customer-facing employees by developing their own skills and knowledge as well as encouraging and facilitating their own personal and professional development.

What You’ll Learn

Discover the units covered in CSFP training.

  1. The Foodservice Industry – An Overview
  2. Distribution Within the Foodservice Industry
  3. Facility Design
  4. Utilities – Basic Design Considerations
  5. Approval Agencies
  6. Food Safety and Health Concerns
  7. The Receiving and Storage Areas
  8. Food Preparation – A General Overview
  9. Cook Chill Systems
  10. Kitchen Design Equipment Considerations
  11. The Service Area and its Primary Function
  12. “Front of House”/”Tabletop” Design Considerations
  13. Effective Dishwashing Operations
  14. Kitchenware
  15. Bakery Equipment and Supplies
Menu