CIEH Level 2 award in Healthier Food and Special diets

Course Information

The benefits of a healthy and varied diet are indisputable. This qualification has been designed to provide a good, basic understanding of nutrition.

Course Objectives /Aims & Learning Outcomes

Learning outcomes:

  • Good basic understanding of nutrition principles and terminology
  • Understand the requirements of a balanced diet and its positive effect on health
  • Identify differing needs, allergies and food intolerances.
  • Appreciate that different groups of people require different diets to suit their lifestyle
  • Knowledge of the requirements of the current legislation

Aims & Objectives:

Delegates will be able to;

  • State good Nutritional choices
  • State the importance of a balanced and varied diet
  • Describe the differering needs of customers
  • Related the choices to equality and diversity

Course Outline

The qualification covers the following topics;

  • Nutrition Principles
  • A balanced diet
  • Allergy and intolerance
  • Legislation
  • Food labelling
  • Food preservation and effect on nutritional values

Mode of Delivery

  • Presentation
  • Group work
  • Quiz

Benefits Perceived by Participants

  • QCA Accreditation

Intended for

  • All employees in catering environments involved in the selection of menus, recipes and ingredients. It is also relevant for those in the health care and education sectors.

Pre-course Requirements

  • None

Course Duration

  • 1 day (6 hrs) CPD
  • 30 MCQ Assessment

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