A PASSION FOR HEALTHIER FOOD 

 The course will be run by  Chef Director, Ray Lorimer, BA (Hons), FIH, ACA. of Catering at your Convenience. With over 45 years experience catering food logistics and the food development sector, Ray has an International background gained through his culinary business development role within Unilever UK and Ireland and his logistic supply roles for the United Nations in Cyprus.

The course will help participants develop their nutrition, healthier food and special dietary knowledge. This will help build delegates overall confidence and skills to help them engage in dialogue with industry peers and customers.The objective of this programme is to ensure that the participants are trained and developed in line with general UK and Scotland specific healthier food guidelines (Responsibility Deal).

Understanding how and why healthier diet is central to improving public health will not only enhance your staff’s personal development but will address the following topics:

• The basic principles and understanding of nutritional terminology through a ‘nutritional glossary’
• The Department of Health’s ‘Eat Well’ model and how to use it
• The different nutritional requirements of restaurant & hotel consumers, hospital patients, school children and older people receiving residential care
• Practical tips for providing healthier food
• How to modify recipes to meet the nutritional needs of various groups and individuals
• This course is accredited as a Level 2 by CIEH and participants will also recieve a CPD certificate from The Federation of Chefs Scotland.

Pre-Programme Preparation Participants are asked to read up on the Nutrition and Vitamin Glossary in advance and will receive a course book and glossary on nutrition to prepare them for the course.

Event Time Table

• 0940 - Introduction to nutrition
• 1025 - The balance of good health
• 1150 Break
• 1200 - Diet & Health
• 1245 - Nutritional requirements of different groups
• 1315 - Lunch
• 1400 - Catering for different groups
• 1450 - Food processing and fortification
• 1520 - Food labelling
• 1540 – Break and Tea
• 1600 - Multi Choice Assesment 30 questions
• 1645 - Open forum - Question time, Action Plan, Course Evaluation
• 1700 - Close