Unit 1 Meeting Nutritional needs of specific groups
will enable the learner to demonstrate an understanding of nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, gain practical skills to produce quality food items to meet the needs of individuals.
Unit 2 Ensuring food is safe to eat
will develop an understanding of hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures needed to minimise these risks.
Unit 4 Current issues in food science and nutrition
develop the skills needed to plan, carry out and present a research project on current issues linked to issues related to food science and nutrition. This could be from the perspective of a consumer, food manufacturer, caterer and/or policymaking perspective.