Food for 100 calories:
"1 x 150ml glass red or dry white wine"
RSPH, REHIS, ASET Registered Training Centres and Approved Supplier to the CTP (Career Transition Partnership)
Qualifications
The Royal Society for Public Health
Certificate in Nutrition & Health
The Certificate course is designed for people interested in the practical application of nutrition. It is ideal for those who have done some nutrition in the past, but need to be brought up to date with current issues and thinking. It is also designed for those who need to have some understanding of nutrition and healthy eating for their job. The course covers the latest developments in healthy eating, details of current recommendations and how to interpret these and put them into practice. The course merits two HCIMA membership points and contributes to ongoing professional development. It last two and a half days with a separate examination date (total 3 days). A Nutrition Training Company student won the RSPH Thomas Latimer Cleave Memorial Prize Certificate in Nutrition Award for 2006,2008,2009 & 2010.
Diploma in Nutrition & Health
The Diploma course is designed for senior personnel to build on knowledge gained in the Certificate course. The course provides in-depth information on nutritional requirements, salt intakes for children, dietary reference values, diet and disease, allergies and intolerance, menu planning and practical ways of encouraging healthy eating. Four and a half days with a separate day for the examination (total 5 1/2 days). 2 assignments are required. This qualification is acknowledged by R.E.H.I.S as the benchmark qualification for delivering the REHIS Food & Health Elementary course. A Nutrition Training Company student won the RSPH Thomas Latimer Cleave Memorial Prize Certificate in Nutrition Award for 2007,2008,2009 & 2010.
Diploma in Sport & Leisure
The Diploma course is designed for senior personnel to build on knowledge gained in the Diploma course. The course provides an in-depth information on nutritional requirements for sports, glycogen loading, fluid requirements, protein intakes, carbohydrate exchanges and practical tips. Two days with the examination on the final day. Candidates of the Diploma in Nutrition & Health in the Community are the most suitable candidates for this qualification.
Intermediate Certificate in Applied HACCP Principles
The HACCP system provides an effective and practicable management tool for identifying food safety hazards and ensuring adequate controls are in place. This Level 2 qualification is particularly suitable for persons responsible for the supervision of HACCP and food safety. The course lasts 3 days with a 2 hour examination paper.
Fundamentals of Nutrition
This basic introduction to nutrition and diet covers, healthy eating, current nutrient recommendations and how to implement them, avoiding nutrient losses in catering and the composition of foods and diets. It is ideal for chefs, health professionals or junior personnel. The course lasts one day with a multiple choice question paper at the end.
RSPH Nutrition Qualifications are soon to be part of the Qualification and Credit Framework.
Level 2 Award in Food Safety in Catering
The Food Safety Act requires that food handlers are trained commensurate to the level of their duties. This course is a must for anyone working in food retailing, manufacturing or the catering industry, providing a sound knowledge of food hygiene including ‘high risk’ areas. A six hour course. Multiple choice exam. One full day or two half days. On-site or at a city centre location.
Level 3 Award in Supervising Food Safety in Catering
This intermediate level qualification aims to give a broad knowledge of food safety and food hygiene. Holders of this qualification will have the appropriate knowledge and understanding to be able to take responsibility for food safety monitoring procedures, to identify hazards to food safety and take appropriate action and contribute to improvements in food safety practice.
Fundamentals of H.A.C.C.P.
Elements of HACCP are required under current Food Safety and Hygiene legislation. EU legislation requires those responsible for developing and maintaining HACCP systems to receive adequate training. This qualification is appropriate for all persons employed in food, catering and hospitality businesses. The course introduces the concept of H.A.C.C.P. and provides an understanding of the ability to apply H.A.C.C.P. principles practically in food businesses to ensure correct food safety. The course lasts one day with a multiple choice question paper at the end.
Refresher courses are available on all of the above
The Royal Environmental Health Institute of Scotland
REHIS Elementary Food & Health Course
This qualification was developed by the Food Standards Agency, Scottish Executive Health Department and NHS Health Scotland specifically for catering and other personnel within Local Authorities. It aims to cover basic nutrition, energy requirements for all groups in the community and uses the ‘Eating for Health’ food group model. No previous knowledge of nutrition is required. The course lasts one day and a multiple-choice examination paper is given at the end of the day.
REHIS Elementary Food Hygiene Course
This one day qualification is ideal for any food handler. It includes basic microbiology, personal hygiene, cross contamination, temperature control and introductory Scottish food legislation. The course lasts one day with a multiple choice examination at the end of the course.
A.S.E.T.
VRQ-Level 1 Award in Providing a Healthier School Meals Service
This qualification awarded by ASET is designed to promote the requirements for improving the health of school children by encouraging healthier eating practices in accordance with nutritional standards. It aims to enable school caterers to improve pupil intake from all food provided by the school meals service. It is only delivered by Registered Dietitians. Within the syllabus attention is given to the most recent proposed standards for school meals in England. We also discuss newer proposed standards for foods other than lunches in schools issued by the Schools Food Trust.
All courses can be delivered in an in-house basis throughout the UK.
Last Updated : 01 August 2011