This one-day accredited course will provide learners with the knowledge and understanding of the relationship between diet, health and well-being, as well as the role of food labelling and other factors in food choices. It will equip learners with an awareness of the importance of healthy eating and the need to provide special diets/foods for specific clients.
Who should attend?
This course is aimed at chefs and supervisors involved in the preparing and serving of food in the hospitality industry, fitness industry and institutional catering sectors including workplaces.
The course will provide information on:
- Main sources and roles of the macro and micro-nutrients required daily by the body
- The effect that different cooking methods have on the micro- nutrients and how to maximise nutritional value in foods
- How small changes from ingredient selection to adapting quantities in recipes and cooking methods can affect the nutritional content of meals
- The calories required by individuals and how this can vary between life stages
- The legal requirement to display calorie information on menus and food labels for large businesses from April 2022
- The preparation of menus for those with special diet requests including vegetarians and vegans.
- The demand for more food choices such as veganism means caterers need to understand where the macro and micro-nutrients can be found in plant-based foods, their combinations and bioavailability for optimum health.
This qualification is assessed by a multiple-choice question paper.
Time: 9:00am – 4:30pm
Prices: £232 (Non-Members), £166 (Members), £60 (Students), plus VAT
Exam Fee £19, plus VAT
Course Book £9, plus VAT.