Half-day course accredited by the newly merged Royal Society for Public Health  (RSPH). These are generally run in-house and include a comprehensive overview of the principles of nutrition.  Two groups can be trained in one day, making this a cost-effective option for companies wishing to train larger groups of people, such as catering staff or assistants preparing or serving food to the community. 

This qualification will be of particular value for those whose work involves providing meals in the following sectors: catering, hospitality and leisure, health and community care.

Some people require or choose a special diet - for medical, religious, cultural, ethical or other reasons.  National Minimum Standards, which include standards in relation to the provision of food, have been produced for schools, care homes for older people and other institutions where people are looked after; and these reflect Government policy, both on content and on facilitating choice.

Holders of this qualification will have an understanding of the relationship between diet, health and disease, and the importance and principles of a well balanced diet. They will be aware of the special attention that needs to be paid to the diets of vulnerable groups of people, as well as appreciating the importance of special diets for individuals who require or choose one for medical, ethical or other reasons.

This programme is usually delivered over a half or one day, and assessment will be by a 45-minute multiple-choice examination consisting of 20 questions.  There is no specific entry requirement.

DOWNLOAD - RSPH L1 Award HFSD Syllabus (PDF)

This is a fun, hands-on course that delivers current information on food-related allergies and their impact on food businesses. Anyone who is responsible for providing or handling food for the general public should be aware of food allergens and their potential for harm.

Course summary

A one- or half-day workshop designed to increase the awareness of potential allergens within foods. Delivered using a combination of Power Point slides with practical tasks and hands-on learning for maximum impact. The course will inform food handlers about food sensitivities, allergens, how to identify them, relevant legislation and managing risk within the workplace.

Entry requirement No specific requirement, but the course would be suitable for individuals involved in:

• Risk management
• Food Safety
• Environmental Health
• Health and Safety
• Proprietors of food business
• Caterers/catering managers
• Food service

Course structure and content

• Introduction and ice breaker task – identifying food samples
• Food sensitisation – causes, symptoms and treatment
• Allergens and cross reactive substances
• Legislation and labelling
• Workshops / practical exercises
• DVD (Optional)

Assessment Multiple-choice quiz paper at end of session. Certificate of attendance provided by training centre.

Suitable for 15 delegates or fewer, the course can be delivered as a full day, or half-day (reduced content) period or combined with a Level 1 course in Nutrition and Health and taken over a day, for maximum benefit.

This level 2 qualification takes nutrition to the next level, including the link between diet and disease, nutrition through life and catering for dietary preference. This course is designed for people working in a wide range of food-related organisations, such as schools, hospitality and leisure, health, community care and retail food outlets. Assessment is via multiple-choice examination.

This qualification is aimed at those involved in catering, food and health-related occupations, and also to carers, community workers, fitness trainers and other individuals that have a role in the promotion of health.

It would also be appropriate as part of lifestyle education for people of all ages, and especially for young people.

Holders of this qualification will have a good understanding of the basic principles of nutrition, which underpin the production of healthy food and preparation of special diets, and the key role of nutrition in health.

This short course is usually delivered over one day, and will be assessed by a 30 minute examination, consisting of twenty multiple choice questions.

DOWNLOAD - RSPH L2 Award HFSD Syllabus (PDF)

Three-day course, accredited by the RSPH. This course is designed to ensure that candidates have an increased knowledge and understanding of the principles of good nutrition and healthy eating, and to ensure they are able to apply these principles in a practical and responsible way in the course of their daily work and lives. Successful candidates may wish to progress to the level 4 Diploma in Nutrition.

DOWNLOAD - RSPH Cert NH Syllabus (PDF)

This qualification is suitable for people working in catering and others who are in a position to promote healthy nutrition. It is relevant for employees of health-related companies, and for people working in the health, caring or teaching professions that might have a role in the promotion of healthy eating or the preparation of meals, menus and diets. The qualification's learning outcomes cover the importance of balanced diets, the nutrient composition of food, nutritional needs of individuals and the preparation, presentation and promotion of healthy meals and diets. Typically taken over a three-day period with a multiple-choice examination on day three or post course to suit.

DOWNLOAD - RSPH L3 Award in Nutrition for HFSD Syllabus (PDF)

The Diploma is a five-day course, again accredited by the RSPH that incorporates two examination papers and requires the submission of two nutrition-related assignments. This takes the study of nutrition and health to the next level of understanding. This qualification is designed for candidates who have either taken the certificate course, those individuals who have a particular interest in nutrition or those who have already achieved a standard of general education; sufficient to support the level of study required to achieve this qualification. For full course details, see link below – note the community component is section 2a.

DOWNLOAD - RSPH Dip NH Syllabus (PDF)

The first three days of this 5-day course cover the same nutritional content as the Community Diploma. The last two days relate more specifically to nutrition for the sports person and includes energy systems, ergogenic aids, fluids, fatigue, plus specific requirements for athletes who are young, diabetic or vegetarian. The Sport and Leisure option can be taken as a 2-day add on upon successful completion of the Diploma in Nutrition and Health (Community) For full course details, see link below – note the Sports and Leisure component is 2b.

DOWNLOAD - RSPH Dip NH Syllabus (PDF)

Whilst classroom-style training is a fantastic way to learn – it is not always possible or desirable for organisations or individuals. Some people may prefer to train in environments or at times that are convenient to them and over a flexible period of time.

For those individuals, computer-based training or e-learning may be the perfect solution.

Three programmes are currently available in an e-learning format, all of which have been endorsed by the Society of Food Hygiene and Technology (SOFHT).

Sample modules are available to view and work through prior to purchase.

Healthy Eating and Nutrition
A comprehensive learning resource for those working or interested in food and nutrition. This course follows the syllabus for the level 2 Award in Healthier Foods and Special Diets and is ideal for those who wish to develop their understanding of the principles of healthy eating and the role of diet and exercise in maintaining good health. Currently, this is only available as an on-line resource, but an off-line version will be available in the near future.

Food Safety Interactive
This award winning e-learning programme meets the Level 2 Food Safety in Catering criteria and enables employers to demonstrate to regulators that their staff have been properly trained to a recognised standard. This programme is also available in Polish and can be used with broadband connection or off-line if appropriate.

Essentials of Food Hygiene
This short introduction to food safety is ideal for training new members of staff before entering a working kitchen for the first time. Also suitable for those serving low risk or wrapped foods, this version is only available as on on-line tool.

In addition to the courses listed above, we would be happy to tailor courses to suit individual company needs. Topics such as care for the elderly, menu planning, eating to prevent disease or incorporating specific in-house food policies can be developed and delivered at a location to suit. Please contact us to discuss your requirements.