Pure Training & Consultancy courses

...and should be able to: i Define the terms food safety, food poisoning, foodborne illness, contamination, hazard and HACCP. ii State the consequences...

...menus and leave with a new set of planned ones. Suggested progression on completion: CIEH Level 2 Award in Healthier Food and Special Diets...

...health due to nutrient excess Ill health due to nutrient deficiency Diseases due to food intolerance Assessment method: Multiple choice examination...

...and cooking on nutritional content and the effect of food on health. This is then applied to the process of menu and meal planning. Suitable...

...Suitable for: Anyone concerned with the practical application of the principles nutrition and healthy eating. The certificate is a particularly useful...

...Vegetarians Alcohol Digestion and assimilation Menu planning Section 2 – choose from either Nutrition and Health in the Community or Nutrition and Health...

...Large corporate employers (workforce support and welfare) Course outline / information: The aim of this award is to equip candidates with a knowledge...

...for the premises and the equipment therein. iv Describe the difference between general cleaning and specific high-priority cleaning. v Explain why suppliers... Learn about: Safety Management...

...i Define the term hazard as it relates to food. ii Describe the nature and variety of food hazards and the implications of failing to control...

...stimulating and relevant. Objectives At the conclusion of the programme the expected learning outcomes are that the student will: A Training needs...

...(available on demand) QCA Accredited: Yes Suggested progression on completion: RSPH Intermediate Nutrition/ RIPH Certificate of Nutrition & Health...

...The aim of this award is to equip candidates with a knowledge and understanding of the principles of promoting health and wellbeing and of how to direct...

...Food manufacturing Course outline / information: Factors affecting food intake and choice Sources and functions of ingredients Human energy needs and sources...

...inherent and introduced chemical contaminants (including mycotoxins), microbial contaminants (including bacterial toxins) and food allergens and explain the controls for prevention...