Food Literacy – Nutrition and Healthy Cooking (QQI Level 3)
This course aims to equip the learner with an introductory knowledge of nutrition, the
skills to prepare a limited range of nutritious meals and an ability to provide for special dietary
needs.
Objectives:
To promote and encourage good practice in respect of selection of food products and their
handling and storage
To spark the Learner’s curiosity about the origins of food, its nutritional value and how it is
processed
To develop competencies, skills and knowledge to support the creation of safe and efficient
practices when working with food and kitchen utensils
Target Award
QQI General Learning – 3M0874
Start Date: 27-03-2025 Hours/week: 04 Hrs 00 Mins Duration: 15 weeks
No formal education or qualifications are required although applicants may have participated in primary and secondary education. Applicants will be expected to demonstrate a standard of knowledge, skill and competence equivalent to NFQ Level 2 when accessing a Level 3 programme.
Age Requirements
Please see course details for minimum age requirements
Learning Aptitude
Applicants must have a motivation to learn, an interest in the subject and the ability to acquire the knowledge, skills and competencies set out in the course.
Previous Experience
Applicants must be able to demonstrate a limited range of knowledge, skills and competencies skills relevant to the course and be able to work under direction.
| Module | Award | Body |
|---|---|---|
| Nutrition And Healthy Options | Nutrition & Healthy Options (3N0887) | QQI |
Learners will be able to:
1. Explain the basic principles of food safety and associated legislation
2. Explain the role of nutrients in the body and the concept of a balanced diet
3. Describe the human digestive process
4. List common dietary disorders
5. Discuss contemporary nutritional issues related to food production
6. Identify ingredients relevant to special dietary needs to include low calorie diets, low cholesterol
diets, nut and other allergies, vegetarians, diabetics and coeliacs
7. Describe the impact of purchasing, storage, preparation and cooking on nutritional value
8. Demonstrate the versatility of vegetables, as an accompaniment to meat and fish dishes, or as a
well-balanced stand-alone meal
9. Prepare a limited range of varied and palatable meals for vegetarians.