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Exam invigilation and certification. |
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Basic food safety or food service knowledge recommended. |
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Managers, supervisors, catering professionals, food service operators, and food personnel working in schools, hospitality, catering, healthcare, workplace dining, and food business environments. |
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75 minutes |
The curriculum typically covers the following core areas:
- Healthy Menu & Balanced Diet Planning: Principles of designing nutritious menus that cater to diverse dietary needs.
- Nutrition Labeling: How to read and create accurate nutritional information panels.
- Allergen Awareness: Identifying and managing food allergens and intolerances in food service.
- Safe Food Preparation: Best practices for safe food preparation and preserving nutritional value.
- Macronutrients and Micronutrients: The fundamentals of carbohydrates, proteins, fats, vitamins, and minerals.
- Dietary Adaptation: Tailoring diets to suit various age groups, medical conditions, and lifestyle choices.
