Level Three Award in Food Allergen Management in Catering
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.
This course will be classroom attendance unless the government guidelines change then it will be delivered online. Materials will be sent via email. If it changes to online you will need a laptop with the software for opening word and PDF files. Full support is given throughout the course. You will be invited via MS Teams to attend the classroom session. At the end of the course you will complete an in-house assessment and receive an in-house certificate. A date for the accredited exam will be sent to you when lockdown is over. At the moment you will be given a date to suit you and an hour slot, where you can come in to complete the course with your tutor /invigilator. There will be total infection control in place at the college as standard. You will be in a classroom on your own with a tutor to ensure social distancing
If you would like more information please contact Jaqui Graham firstname.lastname@example.org 01482 390982
You can enrol for this course online, Course Code K0332J3FPB
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.
No entry requirements.
Individuals achieving this qualification may wish to progress on to the Level 4 Award in Managing Food Safety in Catering (RQF).
For start dates and fees, consult the relevant course guides below or you can request a prospectus by post.