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(CIEH) Qualification |
Chartered Institute of Environmental Health (CIEH) Qualification : |
Chartered Institute of Environmental Health (CIEH) Qualifications:
The following courses lead to qualifications that are recognised as the professional standard in the catering industry.
Just as importantly, you will learn how to make sure the food you cook in the community and at home is hygienic and healthy.
It is often possible for community groups and community volunteers to receive reduced-price or free training –
contact Kate Dunsdon for more information.
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CIEH Award in Food Safety in Catering
We will begin running this Level 2 accredited course at the beginning of 2007. This will replace the existing Foundation (basic) Food Hygiene Course.
The course lasts for around 7-8 hours and can be delivered in one whole day or split up over several depending on the needs of learners.
The award will be aimed at people who serve food in the community such as in family centres, community centres,
community cafes and lunch clubs and need an awareness of food safety and legislation.
The course covers the following areas:
- Introduction to food safety
- Law and Legislation
- Food Safety Hazards
- Taking temperatures
- Refrigeration, chilling and cold handling of foods
- Cooking, hot holding and re-heating of foods
- Food Handlers
- Principles of safe food storage
- Cleaning
- Food premises and equipment
A variety of learning methods are used such as discussions, practical activities, pair and group work. The course finishes with a multiple
choice examination of 30 questions.
CIEH Award in Nutrition
We plan to begin delivering this new level 2 accredited course at the beginning of 2007. The course lasts for around 7-8 hours and can be delivered in
one whole day or split up over several depending on the needs of learners.
The award will be aimed at people who serve food in the community such as in family centres, community centres, community cafes and lunch clubs
and need an awareness of catering for different groups.
The course covers the following areas:
- An introduction to nutrition
- The Balance of Good Health
- Diet and health
- Nutritional requirements of different groups
- Catering for different groups
- Food processing and fortification
- Food labelling
A variety of learning methods are used such as discussions, practical activities, pair and group work.
The course finishes with a multiple choice examination of 30 questions.
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