Member Training: HABC Level 2 Award in Healthy Food & Special Diets

Course Location: Carrowbreck House, 7 Carrowbreck Road, Norwich, NR6 5FA. This qualification will benefit anyone who prepares and serves food as it is designed to provide a basic understanding of nutrition and the requirements of special diets to enable the planning of well-balanced meals that have a positive impact on health. This could include chefs, kitchen porters, waiting staff, health care workers and childminders. Learners will outline current nutritional guidelines for a healthy diet, describe the impact diet has on health, describe food preparation techniques that maintain the nutritional value of food and understand how to plan and provide meals for those with special diets (including medical needs, allergies, vegans, vegetarians and diets for different faiths). Duration: Half-day course (9am – 1pm) – with around 1 hour of pre-course learning to be undertaken. Equipment: No equipment is necessary for you to bring to the course. Pens and note paper will be available. Lunch provided: No, only provided on full day courses. Refreshments will be available throughout the duration of this course. Please note that it is a requirement of the HABC, the awarding body, that we need to see photographic proof of identity of each candidate before they can be entered into the exam, for example, passport, driving licence, student union card or work pass. Course Content Understand the principle of healthy diets – Essential nutrients, impact of diet on health and food preparation techniques that help maintain the nutritional value of food. Understand how to plan and provide special diets – Describe the main features of special diets, impact of special diets on health and food preparation techniques suited to those on special diets. Subject to passing a 20 question multiple choice exam paper, delegates will receive a Level 2 Healthy Food and Special Diets certificate from the HABC Awarding Body. Course Costs: £55 – £60. For more information, please call 01603 788950, or email [email protected]