Food and Nutrition

City and Guilds – Level 1 Food Hygiene and Safety Course

The material is provided in an interactive format that’s designed to be engaging and accessible. The contents of this course maps to the Industry Standards set by ‘People 1st’ and the ‘Sector Skills Council for the Hospitality, Leisure, Travel and Tourism industries’. This certificate is also accepted by Environmental Health Officers.

E-learning course content

The content of this e-learning course includes:

  1. An introduction to food safety and hygiene
  2. Food Safety Hazards and Contamination
  3. Why Food Safety is important
  4. Personal Hygiene
  5. Hygienic Premises and Equipment

Learning Objectives:

By the end of the course learners will:

  • Understand food safety terms commonly used when discussing industry practise
  • Understand the consequences of poor food safety and hygiene
  • Know about practical activities to prevent and control hazards.
  • Understand why personal hygiene is so important
  • Be able to keep surfaces and equipment hygienically clean

Successful completion of this course would allow students to progress to:

City and Guilds – Level 2 Food Safety & Hygiene for Catering

E-learning content:

To help develop an in-depth knowledge of food safety and hygiene, this course provides interactive content split into the following units:

  1. An introduction to food safety and hygiene
  2. The impact of foodborne illness
  3. Understanding food Law
  4. Food safety hazards and contamination
  5. Food preservation, storage and temperature control
  6. Personal hygiene
  7. Hygienic premises and equipment
  8. Hazards Analysis and Critical Control Points (HACCP)

Learning Objectives:

By the end of this course, learners will:

  • Understand common food hygiene terminology
  • Understand the impact of foodborne illness
  • Know about food law and legislation
  • Know how contamination can be prevented and controlled
  • Understand food storage and preservation
  • Know the importance of personal hygiene
  • Understand how to keep premises and equipment clean
  • Understand HACCP principles

Accreditation

This course is accredited by City and Guilds and the certificate, awarded upon successful completion, includes an authorisation seal.

Key stage 3

At Bishopton, we offer our KS3 students the opportunity to explore the practical elements of cookery as a means of re-engaging with their learning. Students are able to develop the practical skills needed to develop an understanding of Health and Nutrition, as well as master techniques and processes which would allow them to access our KS4 Food qualification, and progress onto Post 16.

Students will:

  • Use specialist tools, techniques, processes and equipment
  • Understand and apply the principles of nutrition and health
  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • Become competent in a range of cooking techniques. For example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes.