Level Three Award in Food Allergen Management in Catering

Course Code K0332J3FPC

This qualification is aimed at learners responsible for the purchase, delivery, production and service of food in the catering industry. It is also suitable for those owning/managing a smaller catering business.

What will I study?

Learners achieving this qualification will have knowledge and understanding relating to the control of food ingredients, including allergens, at all stages of food purchase and production. Topics covered include the manager’s role in ensuring food ingredients are effectively managed, accurate communication of ingredient information from supplier to consumer, the importance of practical controls to reduce the risk of allergenic contamination and methods of managing ingredient controls and procedures.

How will I be assessed?

This qualification is assessed through a 30-question multiple-choice examination. The duration of the examination is 1 hour. To achieve a pass grade, learners must score at least 18 out of 30 on the examination. Learners will achieve a distinction grade if they score at least 24 out of 30.

Entry requirements

No entry requirements.

What next?

Individuals achieving this qualification may wish to progress on to the Level 4 Award in Managing Food Safety in Catering (RQF).

Additional information

For start dates and fees, consult the relevant course guides below or you can request a prospectus by post.

Higher Education Apprenticeship Guide 2019 Full-time Course Guide 2020 Summer Part-Time Course Guide