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Food Allergen Awareness and Control in Catering (Level 2 Award)

Highfield
Hospitality & Catering

Course Overview

The qualification is aimed at food handlers and other staff involved in food preparation and service who work within the catering industry.
  • Study Mode
    Part-Time
  • Duration
    3 Weeks
  • Campus
    Limavady
    Strand Road

Important Message

Fees must be paid at the time of enrolment, or arrangements should be put in place to pay by instalments. The full fee includes tuition, registration and examination fees (where relevant). Depending on your circumstances you may be entitled to a reduced (concessionary) fee. Reduced fees are applied to the cost of tuition only. Failure to enrol before the Awarding Body deadline may result in you incurring a late fee.

Available Sessions

  • Course
    Campus
    Type
    Start Date
    Fees
    Apply now
  • Course: Highfield Level 2 Award in Food Allergen Awareness and Control in Catering Ref D175
    Campus: Strand Road
    Type: Part Time
    Start Date: 29/01/2025
    (Wed:7:00PM-9:00PM)
    Fees:
     Full £30.00
    Concession £30.00
    Examination £13.00
    Apply now
  • Course: Highfield Level 2 Award in Food Allergen Awareness and Control in Catering Ref L056
    Campus: Limavady
    Type: Part Time
    Start Date: 12/05/2025
    (Mon:7:00PM-9:00PM)
    Fees:
     Full £30.00
    Concession £30.00
    Examination £13.00
    Apply now

You may be eligible for funding on this course *

If you are an employer or employee of a NI based company

* Terms and Conditions apply

Course Offering

  • Site location Limavady Main St Strand Road
Two young female students walking and laughing together
Fees & Finance Information
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Entry Requirements

UK Requirements

No formal entry requirements

Additional Information

The qualification is designed to provide knowledge and understanding of food allergens and foods that commonly cause intolerances, their characteristics and effects, the importance of effectively communicating information regarding allergenic ingredients to customers, and how staff can minimise the risk of cross-contamination from allergenic ingredients.

Enquiry

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