We are pleased to provide details of forthcoming Nutrition, HACCP, Auditing, Food Safety Management courses for Autumn 2018
Level 3 Award in Nutrition for Health RSPH on 29, 30 October and 2nd November 2018 (3 days – a very interesting course linked to government targets, taking in psychology and behaviour of the UK population, in addition to the science)
Level 3 HACCP in Food Manufacturing on 10 and 12 September (2 days)
Level 3 HACCP in Food Manufacturing also on 10th and 17th September (2 days).
Level 3 Auditing and Inspection Skills in Food Manufacturing (1 day with preliminary tasks) Monday 5 November 2018
Level 4 HACCP in Food Manufacturing 10, 17, 25 September and 1 October, exam dates on 5 October or 12 October (candidates each choose)
Level 4 Food Safety Management in Catering (or in Manufacturing) September 3rd, 10, 17, 24 and 1st October, and exam on Friday 5th or Friday 12th October 2018 (candidates each choose)
RSPH Level 4 Award in Nutrition for Sports/Nutrition for Health: 29, 30 October and 2nd November 2018, followed by candidate’s project in area of interest (which is completed with trainer support and guidance) in their own time to be submitted within three months.
- Once booked, your class will run (no minimum numbers, no delays)
- We guarantee our consistently high standards of professional practice
- Prompt notification of your exam results
- Prompt dispatch of certificates to you
- We confidently promise free exam resit and free additional tuition should a student fail an exam
Please send your enquiry to:
Susan Alexander BSc (Hons) PGCE QTS CBiol CSci MRSB FRSPH FRGS
Training provider: Aaron Scott and Black (Ringwood)
Registered at 67 Wessex Estate, Ringwood, Hampshire. BH24 1XD
Telephone: 01425 482831
These new RQF courses are taking place in January and February 2018. Enquire now to book your place, as spaces are limited to 12 on each course.
Congratulations to Simon and Sam for passing their RQF qualification Level 2 Award in Food Safety at Sea in October 2017.
The Maritime and Coastguard Agency rules mean that only fully accredited qualifications such as this one are recognised and accepted for mariners, so it is always a pleasure to be able to offer these important qualification courses at short notice.
Congratulations on success in the Nutrition course examination! There were passes all round for the entire cohort who took the new RSPH Level 3 Award in Nutrition for Health course in Ringwood in November! This new course in healthy food and lifestyle choices was launched by the Royal Society for Public Health in October 2017, and has already made an impact as a relevant and interesting course. The course was held in Ringwood, Hampshire, and our students are aiming to take the next level up in the New Year which is Level 4 Award in Nutrition and Level 4 Certificate in Nutrition for Physical Activity and Sport.
We are pleased to announce the availability of the Level 3 Award in Nutrition for Health course from Aaron Scott and Black.
Level 3 Award in Nutrition for Health
Guided Learning Hours (GLH) 23
Total Qualification Time (TQT) 30
Ofqual Qualification Number: 603/2411/9
This qualification is suitable for people working in the catering, hospitality, leisure or care sectors and others who are in a position to promote healthy eating. It is also relevant to health and teaching professionals who might have a role in the promotion of healthy eating or the preparation of meals, menus and diets.
The qualification’s objective is to provide learners with the knowledge and understanding of a healthy balanced diet and how this can be applied to adjust diets/menus to align them with healthy eating guidelines, as well as how to deliver healthy eating messages, either through changes to food choices/diets/menus or broader health campaigns. It also covers the relationship between diet and health and wellbeing, including the role that other influences, such as internal and external triggers, may have on diet.
Upon completion of this qualification, learners will understand and apply healthy eating guidelines and/or information provided by nutrition professionals to the development of recipes and menus, in order to provide healthy balanced options to meet the needs of individuals or groups.