Parttime Classroom Generic programmes and qualifications

BY Nutrition, Cooking & Healthy Options

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
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: 30-08-2024 Hours/week: 05 Hrs 30 Mins Duration: 16 weeks


Day Mornings Afternoons Evenings
Education Requirements
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 3N0887-043 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 of the food cost and quality control cycle


Bunclody Adult Education Centre


Ryland Road, Bunclody, Co Wexford


  • Free Parking
  • Wheel Chair Access

Contact Details

Course Contact:
Susan Neville