Step toward a Professional Career in Food and Nutrition

This is a substantial commitment, but short of undertaking a 3 year full time degree, one of the best options available to develop skills and employability in Food and related industries. It covers essential elements of different areas of nutrition, the human body and health, as well as research projects. When you enhance these studies with industry experience, you will be opening up a whole range of career possibilities to move toward, such as:

  • Restaurant manager or Caterer
  • Nutritional Consultant
  • Food Manufacturer or Retailer
  • Research assistant (Food manufacturing company, Food Research, Food Production, Primary Producer)




Core Modules

These modules provide foundation knowledge for the Qualification - Associate Diploma In Food And Nutrition.
  Biochemistry I (Animal) BSC103
  Food & Beverage Management (Catering) BTR102
  Human Biology 1A (Anatomy & Physiology) BSC101
  Human Nutrition & Food 1 BRE102
  Research Project I BGN102
  Human Biology II (Muscles and Movement) BSC202
  Human Nutrition & Food II BRE202
  Research Project II BGN201
  Research Project III BGN202
  Human Biology III (Cardio Respiratory Performance) BSC301
  Human Nutrition & Food III BRE302
  Sports Nutrition BRE303

Elective Modules

In addition to the core modules, students study any 2 of the following 6 modules.
  Counselling Skills I BPS109
  Counselling Skills II BPS110
  Health & Wellbeing BRE101
  Starting A Small Business VBS101
  Bar Service VTR204
  Therapeutic Nutrition BRE211

Note that each module in the Qualification - Associate Diploma In Food And Nutrition is a short course in its own right, and may be studied separately.



The course is made up of the following 100 hour long modules:

1.      Nutrition I

There are nine lessons in this course, each requiring about 10 hours work by the student. Emphasis is placed on understanding the body, the food we eat & it's affects, our mental, emotional health (state of mind), and physical health.

The nine lessons are as follows:

  1. Introduction to Nutrition
  2. The Digestive System
  3. Absorption & Enzymes
  4. Energy Value and Foods
  5. Carbohydrates and Fats
  6. Proteins
  7. Vitamins and Minerals
  8. Water
  9. Nutrient Disorders

2.      Nutrition II

This course is divided into eight lessons as follows:.

  1. Cooking And Its Effect On Nutrition
  2. Food Processing And Its Effect On Nutrition
  3. Recommended Daily Intake Of Nutrients
  4. Vitamins
  5. Minerals
  6. Planning A Balanced Diet
  7. Assessing Nutritional Status & Needs
  8. Timing Of Meals & Needs For Special Groups

3.      Nutrition III

This course is divided into eight lessons as follows:.

  1. Problems With Eating
  2. Dental Problems
  3. Fibre and Bowel Diseases
  4. Different Ways of Eating
  5. Food Toxicity A
  6. Food Toxicity B
  7. Detoxification/Body Cleansing
  8. Consulting/Giving Advice

4.      Food and Beverage Management

  1. Human Nutrition
  2. Cooking
  3. Kitchen and Food Management
  4. Planning a menu
  5. Alcaholic Beverages
  6. Tea, Coffee and non alcoholic Beverages
  7. Scope & Nature of Catering Services
  8. Personnel Management, waiter/waitress skills, restaurant staffing, kitchen staff, etc.
  9. Managing Catering Servicing

5.      Human Biology 1A

There are 6 lessons as follows:

  1. Cells & Tissues - Explains the human body at a microscopic level, including the structure and function of cells, tissues and membranes.
  2. The Skeleton - Examines features of the human skeletal system.
  3. The Muscular System - Describes the human muscular system, in terms of structure and basic function.
  4. The Nervous System – Looks at the human nervous system, in terms of structure and basic functions.
  5. Digestion & Excretion - Explains different physiological systems of digestion and excretion in the body.
  6. Physiological Systems –  Focuses on the different physiological systems of the body.

6.      Human Biology II

There are 8 lessons as follows:

  1. How Nerves Work - how nerves cause reactions in the human body.
  2. Nerves & Motor Skills - how the nervous system affects motor skill performance
  3. Skeletal Muscle - function and structure of skeletal muscle in the human body
  4. Muscle Organisation - organisation of muscle tissue in the human body
  5. Muscular Movement - mechanics of muscular movement
  6. Muscular Development - development of muscular strength and muscular endurance.
  7. Muscle Flexibility - selecting muscular flexibility exercises
  8. Muscles & Posture - significance of muscles to posture and general well being.

7.      Human Biology III

There are 7 lessons as follows:

  1. The Science of Blood
  2. Blood Pressure
  3. Pulmonary Ventilation
  4. Gas Exchange & Transport
  5. Blood Flow & Gas Transport
  6. Cardio Respiratory Control
  7. Cardio Respiratory Disease

8.      Research Project I

9.      Research Project II

10.      Research Project III

11.      Biochemistry I (Animals)

There are 10 lessons as follows:

  1. Introduction to biochemistry
  2. Lipids and proteins
  3. Enzymes and hormones
  4. Nucleic acids
  5. Thermoregulation
  6. Carbohydrate metabolism
  7. Absorption
  8. Acidity and alkalinity
  9. Chemical analysis
  10. Biochemical applications

12.      Sports Nutrition

There are 9 lessons as follows:

  1. Introduction to Human and Sports Nutrition
  2. Energy
  3. Energy in the Athlete’s Body
  4. The Training Diet
  5. The Competition Diet
  6. Fluids
  7. The Athlete’s Body Composition
  8. Weight Management
  9. Training for Size and the Use of Sports Supplements

AND 100 hours of industry meetings (e.g. attending trade shows, conferences seminars, committee meetings etc)

AND two other modules of the student’s choice such as counselling skills and managing a small business.


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