This Level 4 diploma is based on the principles of nutrition and food science, and their application within culinary arts. It addresses the following disciplines: health, science and gastronomy with an emphasis on nutrition. It also includes a broad base of knowledge related to the current food industry from a health and sustainability perspective. It is composed of:
- Gastronomy and Food Trends: understand the historic evolution of diet and human health to present and future visions.
- Nutritional Principles: understand the foundation of nutrition by studying food preparation, analysis of diets and recipe modification. Digestion, absorption & metabolism will be studied in detail to gain an understanding of the nutrition lifecycle.
- Science of Food: the science behind cooking is essential to understand food choice and how the body manages food. Food preservation, fermentation, and extractions of oils, herbs, spices and edible plants
- Sustainable Food Systems: through a series of lectures the integration between sustainable food production, processing, manufacturing and distribution will be discussed from an environmental perspective.
- Practical Nutrition: learn the practical application of nutritional theory with an emphasis on global flavours, diversity of ingredients, innovative recipes and seasonality of produce. The basic principles of nutrition will be applied to food and beverages, menu planning, and adapting recipes.
- Food Safety & Microbiology: successful completion of the unit certifies students to Level 3 Award Food Hygiene in Catering, awarded by the (CIEH) Chartered Institute of Environmental Health.
- Food Business, Media & Marketing: introduction to the business aspects of the food industry to hone the essential knowledge and skills of business practices and processes in the health food industry. Marketing, brand development and nutrition in the media will be focal points of this unit.
- Nutrition, Communications & Research: this unit which is an integral part of the programme draws on current nutritional research and provides an aid to the assessment process. Students will complete a research project based on development of a health, wellness or nutritional food product or restaurant menu. All units of the programme will be integrated into this assessment.