Lir Business Centre

Catering for Diversity FETAC Level 4 D10149

Training Aim:

To enable the Learner to gain the skills and knowledge to achieve competence at a basic vocational level in the area of catering for people with disabilities, medical and health-related conditions, ethnic and vegetarian cuisine.

Objectives:

Develop confidence in relating to people with disabilities

Explore a range of ethnic and vegetarian cuisines and the influence of customs and beliefs on food and eating habits

Investigate the main medical and health-related conditions which affect diet and menu design in Ireland

Develop self-confidence, personal responsibility, creativity and interpersonal skills

Organise and participate in community events

Apply safe and hygienic work practices

Outline Training Plan:

The specific learning outcomes are grouped in 5 units.

Unit 1: Disability Awareness
Unit 2: Ethnic and Vegetarian Options
Unit 3: Hygiene and Safety
Unit 4: Medical and Health-Related Diets
Unit 5: Reviewing and Evaluating

Training Duration:

30 hours approx (depending on Learner's prior knowledge/existing skills).

Course Fee:

Upon request (discounted group and FÁS/CE participant)

Record System

Access Database, as approved by FETAC.

All results are recorded on our database and comply with the Data Protection Act 1988.Project and Examination.

Assessment & Certification:

All assessment is devised by the Internal Assessor, with external modification by FETAC.

Assessment Briefs:

Assignments 1- 4 Evidence of four practical catering events: 80%

Assignment 5: 20%

Grading: Pass 50- 64% Merit 65% - 79% Distinction 80-100%

Trainer/Instructor/ Workplace:

Training Organisation - FAS Approved = 902364.
Tutors listed on the NRT - National Register of Trainers.

Training Facilities:

Lir Business Services & Training Centre, Mullingar, Co. Westmeath or In-company. Training Rooms, Materials, CD-ROMs, On-line Tuition, Approved Course Manuals.

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Catering for Diversity FETAC Level 4 D10149
Training Aim:	To enable the Learner to gain the skills and knowledge to achieve competence at a basic vocational level in the area of catering for people with disabilities, medical and health-related conditions, ethnic and vegetarian cuisine.
Objectives:	Develop confidence in relating to people with disabilities Explore a range of ethnic and vegetarian cuisines and the influence of customs and beliefs on food and eating habits Investigate the main medical and health-related conditions which affect diet and menu design in Ireland Develop self-confidence, personal responsibility, creativity and interpersonal skills Organise and participate in community events Apply safe and hygienic work practices
Outline Training Plan:	The specific learning outcomes are grouped in 5 units. Unit 1: Disability Awareness Unit 2: Ethnic and Vegetarian Options Unit 3: Hygiene and Safety Unit 4: Medical and Health-Related Diets Unit 5: Reviewing and Evaluating
Training Duration:	30 hours approx (depending on Learner's prior knowledge/existing skills).
Course Fee:	Upon request (discounted group and FÁS/CE participant)
Record System	Access Database, as approved by FETAC. All results are recorded on our database and comply with the Data Protection Act 1988.Project and Examination.
Assessment & Certification:	All assessment is devised by the Internal Assessor, with external modification by FETAC. Assessment Briefs: Assignments 1- 4 Evidence of four practical catering events: 80% Assignment 5: 20% Grading: Pass 50- 64% Merit 65% - 79% Distinction 80-100%
Trainer/Instructor/ Workplace:	Training Organisation - FAS Approved = 902364. Tutors listed on the NRT - National Register of Trainers.
Training Facilities:	Lir Business Services & Training Centre, Mullingar, Co. Westmeath or In-company. Training Rooms, Materials, CD-ROMs, On-line Tuition, Approved Course Manuals.
	Back to Course List...