New Industry Nutrition Guide to be used for our Level 3 Nutrition course
The British Hospitality Association has just published a long-awaited Industry Nutrition Guidewhich we will be using as a core text book for our Level 3 Award in Nutrution, a 3-day course for Chefs and Managers (next running in Southampton in September 2017).
This course aims to help chefs and catering managers comply with legislation (legal obligations such as the EU regulations on Nutrition and Health Claims) and provide healthier choices for customers.
Food business operators must increase their level of understanding on nutrition, and our Level 3 Nutrition course, supported by tools such as the Industry Nutrition Guide, provides you with practical tools and advice that can be trusted.
The course, which leads on from Level 2 Award in Healthier Foods and Special Diets, sets out the basics of nutrition in a simple format without all the scientific jargon. The course is concise and interactive, meaning that we help you to develop ideas that are practical to implement for your business, and we give you lots of feedback and tips for healthier catering.
If you would like to attend the forthcoming Level 3 Nutrition course, using the new Industry Nutrition Guide please contact us:
You will be very welcome to attend as an individual or as a group. The course is run by Susan Alexander, an expert consultant for publishers of examination materials and text books on Nutrition.
To make an enquiry, telephone: 01425 482831 ask for Susan Alexander or please just email Susan via the contact form:
Level 3 Award in Nutrition for Caterers September 2017 Ringwood, Hampshire
We are pleased to be able to announce a forthcoming Level 3 Award in Nutrition for Caterers course to be held on 11, 18 and 25 September 2017 (a 3 days course over consecutive weeks).
The Level 3 Award in Nutrition for Caterers (Level 3 Award in Nutrition for Healthier Food and Special Diets) will be held in Ringwood, Hampshire.
Level 3 Award in Nutrition for Healthier Food and Special Diets, Ofqual Qualification Number: 500/8623/6
This qualification is Chefs and Catering Managers
This course aims to help chefs and catering managers to:
• Comply with legislation
• Provide healthier choices for customers by promoting balanced diets
• Provide information on the nutrient composition of food
• Understand the nutritional needs of individuals
• Prepare, present and serve healthier foods
Pre-requisites: it may be helpful, but not essential, to hold the Level 2 Award in Healthier Food and Special Diets or any equivalent qualification, but anyone involved in menu development is equally welcome on this course.
This programme is usually delivered over three days, and is assessed by a two hour examination, consisting of forty multiple choice questions.
Find out more and book a Level 3 Award in Nutrition for Caterers (Level 3 Award in Nutrition for Healthier Food and Special Diets)
If you are interested in attending this course or booking on an alternative course then please contact us: telephone 01425 482831 ask for Susan Alexander
What we would refer to as a Level 3 Award in Nutrition for Caterers, is ideal for chefs, managers and business owners/Directors to help them operate their food businesses with an awareness of nutrition and special diets.
This qualification is Chefs and Catering Managers
This course aims to help chefs and catering managers to:
• Comply with legislation
• Provide healthier choices for customers by promoting balanced diets
• Provide information on the nutrient composition of food
• Understand the nutritional needs of individuals
• Prepare, present and serve healthier foods
Pre-requisites: it may be helpful, but not essential, to hold the Level 2 Award in Healthier Food and Special Diets or any equivalent qualification, but anyone involved in menu development is equally welcome on this course.
This programme is usually delivered over three days, and is assessed by a two hour examination, consisting of forty multiple choice questions.
This qualification is suitable for people working in catering and others who are in a position to promote healthy nutrition. It is relevant to 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 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.
Find out more and book a Level 3 Award in Nutrition for Caterers (Level 3 Award in Nutrition for Healthier Food and Special Diets)
Fellow of Royal Society for Public Health Susan Alexander of Aaron Scott and Black
Aaron Scott and Black trainer Susan Alexander is pleased to have been elected a Fellow of the Royal Society for Public Health. Fellow is the highest membership grade and is a widely recognised mark of commitment for public health professionals.
The Royal Society for Public Health(RSPH) is an independent, multi-disciplinary charity in Great Britain dedicated to the improvement of the public’s health and wellbeing. The Society started off as The Royal Society of Health in1876 following the landmarkPublic Health Actof 1875 and the 2008 merger of theRoyal Society of Healthand theRoyal Institute of Public Health resulted in the present-day RSPH.
The RSPH award Fellowship status to those who have submitted proof of academic professional achievements. Fellow is their highest membership grade.
Criteria: To apply for Fellowship of RSPH, applicants must meet the following criteria:
A career commitment to the improvement of population health and/or wellbeing AND
Educated to Post Graduate level or equivalent from an academic institution or recognised professional body OR
5 years’ experience in a public health related post OR
A registered Member of the UKPHR
Susan is a food safety and HACCP trainer at Aaron Scott and Black, delivering a wide variety of accredited courses in Hampshire, Dorset and Berkshire.
To receive accredited training from Susan Alexander FRSPH, discuss and enquire about an accredited food safety or HACCP, please telephone 01425 482831
Or alternatively complete and submit the following enquiry form:
CIEH withdraws accredited training qualifications in April 2017.
The CIEH has now fully withdrawn from offering any accredited qualifications from 29 April 2017. If you’ve been using CIEH courses as part of your accredited staff training courses, you’ll need to find another Awarding Body.
Happily, we have the solution, as we offer fully Ofqual-accredited RQF qualifications which are listed on the Ofqual Register of Regulated Qualifications (RRQ) and aimed at all businesses which require properly recognised accredited staff qualifications for your quality and due diligence systems.
Our Awarding Body is HABC, and all the qualifications we offer are recognised by Local Authorities, Port Authorities, the MCA and auditors such as BRC, SAI Global and SALSA.
We specialise in delivering accredited food safety, HACCP and auditing training to the maritime, catering and manufacturing industries, and are happy to come to you to train your staff.
If you’d like us to deliver on-site training at your premises, we’re happy to come to you on dates to suit you, or for individuals, you are very welcome to join our next open courses which run in Ringwood, Hampshire.
Please contact us for details of how to join an accredited food safety or HACCP training course and obtain an accredited qualification please telephone Susan Alexander, FRSPH, on 01425 482831
Level 3 Award in Nutrition for Caterers September 2017 Ringwood, Hampshire
CIEH withdraws accredited training qualifications in April 2017.