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Health Food Production
Health Food Production – 100 Hours Certificate Course
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Learn About Health Food Production
ACHIEVE BUSINESS GOALS IN HEALTH FOOD PRODUCTION OR MANUFACTURING.
This course is for anyone working in medium to large commercial food manufacturing, product design and development, farmers markets or small home-based business, specialised kitchens or eateries, hospitality staff, marketing in health foods and retail, or healthy eating and lifestyle influencers.
Students develop skills in how to make healthy foods, encourage reflection in product development, and increase confidence to move forward in business!
Course Information
Other Categories
Lessons
There are 9 Lessons in this course:
1. NATURE, SCOPE AND DEVELOPMENT OF HEALTH FOODS
- Introduction to Health Food
- Diets for Medical and Health Reasons
- Diet for Lifestyle or Principle-Based Reasons
- Diets for Religious and Cultural Reasons
- Types of Diets – Overview of Each
- Vegetarian
- Pescatarian & Pollo-pescatarian
- Organics
- Vegan
- Raw
- Ketogenic
- Free From (Gluten free, Soy free, Lactose free, Nut free, Sugar free, Dairy free, Egg free, Sulphite free)
- Macrobiotic
- Mediterranean, Eastern and Western
- Low carbohydrate or No-sugar
- Carnivore
- Introduction to Commercial Development of Food Products
2. HEALTH FOOD AND HUMAN NUTRITION
- Introduction to Nutrition Science
- The Concept of Diet
- Human Digestion – An overview
- The Digestive Tract
- Accessory Digestive Organs
- Major Food Groups
- Fats
- Protein
- Carbohydrates
- Specialised Diets & Human Nutrition Deficiencies
- Vegetarian
- Pescatarian
- Vegan
- Ketogenic
- Free-from
- Paleo
- F.O.D.M.A.P.
3. SIGNIFICANCE OF GLUTEN, SUGAR AND FERMENTED PRODUCTS
- Gluten
- Chemistry of Gluten
- Gluten in the Diet
- Gluten in Food Industry
- Gluten-Free (GF) Product Development
- Sugar
- The Chemistry of Sugar
- Sugar in the Body
- Sugar-free Product Development
- Sweeteners
- Sugar Alcohols
- Fermented Foods
- Yeasts
- Chemistry of Fermentation
- Fermented Foods in the Diet for Human Health
- Fermented Foods Product Development
- Kefir
- Kimchi
- Kombucha
- Miso
- Natto
- Sauerkraut
- Common Substitutions and Adjustments
 4. DEVELOPMENT OF WHEAT SUBSTITUTE PRODUCTS
- Wheat
- Wheat Products Free-from Gluten
- Coeliac Disease Symptoms & Treatment
- Treatment of Coeliac Disease
- Making Gluten Free Bread
- Texture
- Selecting a Gluten-Free Flours
- Common Gluten Free-Flour Types
- Almond
- Buckwheat
- Chickpea
- Coconut
- Corn
- Millet
- Oats
- Potato Flour
- Sorghum
- Soy
- Rice flour
- Teff
- Starches
- Arrowroot
- Corn-starch
- Potato Starch
- Binding
- Creating Flour Blends
- Other Elements in Gluten-Free Bread
- Animal Proteins
- Emulsification
- Leavening Agents and Rising in Gluten-free bread
- Baking Gluten-Free bread and muffins
- GF Muffins
- Recipes
5. DEVELOPMENT OF PROTEIN SUBSTITUTE PRODUCTS
- Specialised Protein Products
- Protein and why we need it
- Essential Amino Acids
- Non- Essential Amino Acids
- Conditionally Essential Amino Acids
- Uses in the body
- Recommended protein intake
- Plant-based Substitutions
- Legumes as a Protein Source
- Soybeans
- Chickpeas
- The dairy-free market
- Dairy Free Substitutes
- Egg-free diets
- How to Replace Eggs in Recipes
6. DEVELOPMENT OF DAIRY SUBSTITUTE PRODUCTS
- Cow’s Milk Protein (CMP)
- Cow’s Milk Sugar (Lactose)
- Making Non-Dairy Milk
- Equipment
- General Plant Milk Recipe
- Make Soy Milk
- Cheese
- Focus on Flavour and Melt
- Soft, Creamier Non-Dairy Cheeses
- Replicating the Cheese-Making Method
- Plant-Based Yoghurt
- Principles for Plant-Based Yoghurt
- Creams and Ice-Cream
- Cream
- Basic Nut Cream
7. DEVELOPMENT OF VEGETARIAN AND VEGAN PRODUCTS
- Overview of Vegetarianism
- Types of Vegetarian Diets
- Overview of Veganism
- Nutrition in Vegetarian and Vegan Cooking
- Tofu Products
- Soybean Products
- Cooking for Vegetarians
- Vegetarian Sausages
- Emulsification
- Fat
- Flavour
- Colour
- Composition
- Production of Burgers
- Building Flavour into Foods
- Vegetarian Produce Suggestions
- Beans
- Bean Products – For Manufacture
- Nuts in Health Food Product Development
- Types of Nuts
- Selling Food to the Vegan and Vegetarian Market
8. BUSINESS APPLICATIONS IN HEALTH FOOD MANUFACTURING
- Sourcing Ingredients
- Buy Local
- Sell Local
- Sourcing Organics
- Cross-Contamination and Labelling
- Labelling Laws
- Restaurant and Café Menus
- Consumer Attitudes
- Changing Habits
- Business Owner Occupational Health and Safety Responsibilities
- Insurance
- Working with Health Professionals
- Food Coaching
- Nutritional Counsellor or Therapist
9.  MARKETING SPECIALISED FOOD AND ASSOCIATED SERVICES
- Introduction to Marketing
- Monitoring and Controlling the Marketing Plan
- A note on Branding
- Ultimate Goals of Marketing
- Marketing Sends a Message
- Message Execution
- Words Sell
- Personalise
- Deciding to Buy
- Understand the Buyer
- Types of Marketing Research
- Ways of Gathering Data
- Primary Data Collections Methods
- Secondary Data Collection Method
- What is needed to Conduct Effective Research
- The Outcome of Market Research
- Modifications to the Marketing Plan
- Market Share Analysis (Ratios)
- Marketing Cost Analysis
- Taking a Product to the Market
- Wholesaling
- Face to Face Retail and Online Stores or Mail Order
- Online Sales
- Business to Business (B2B)
Learning Goals
- Skills in health food production
- Why health food produce is needed
- Diet types
- The current market demands
- The legal issues to consider
- Practical challenges to overcome
- Common food substitutes
- The human health effects
- The human health benefits
- Healthy eating practices
- Business applications
- Marketing niche products and brand awareness
Practical (Set Tasks)
Examinations
Program Summary
More Information
SOURCING INGREDIENTS
The health food industry is big business. It’s growing steadily each year and is strengthened by progression in sustainability and agribusiness.
Different diet types are dependent on different ingredients, their availability and costs. Gluten-free diets, for example, will lean more on rice, legumes, starchy vegetables, and non-wheat grains for carbohydrates, while vegetarian and vegan diets will depend on plant-based proteins, and keto diets will create meals based on proteins and fats with limited amounts of carbohydrate.
Yet some diets have additional considerations in terms of sourcing ingredients, such as using grass-fed meats. This means that prior to sourcing ingredients it is important to spend time thinking about:
- key points for the diet/rules of the diet
- what matters most to the consumer for the diet, e.g., eating locally, eating organic, eating clean/low preservative
- any principles or ethics that affect sourcing ingredients, e.g., some vegans eat avocadoes while others do not due to the use of migratory beekeeping for production
- availability of key ingredients, e.g., using arrowroot works as a starch in gluten-free flour blends, but even if it provides a better flour blend than tapioca or corn starch, may not be viable due to lack of availability
- cost of key ingredients, e.g., making macadamia feta as a non-dairy cheese is creamier, but also more expensive than making an almond feta
- dietary concerns and the potential for related diets, e.g., vegan products will also appeal to consumers who are dairy-free or egg-free, or that many people with coeliac disease who depend on gluten-free products also cannot eat oat products, even though, when processed separately, oats are naturally gluten-free.
Buy Local
Today, produce is available from all corners of the world. These bountiful choices offer variety, delicacies, and options, and while these items may appear beautiful, the flavour of out-of-season produce cannot compare with that of fruits or vegetables harvested at their peak.
Local food is good because it tends to be more flavourful than food that has been transported from afar. In season fruits and vegetables often cost less than foods that are brought in from faraway places. When farmers have a generous supply of a particular item, the price is usually very fair.
Locavorism is a movement wherein consumers purchase food only from within the local area. This reduces each consumer’s environmental footprint while also supporting local businesses and producers. Many health food stores and coops actively seek out local producers for product and may even highlight such products in-store.
Many cafés and restaurants that showcase their support for local farms and producers have also built a strong following.
The farmer’s market is a useful place to start meeting local farmers and other producers. Such markets provide a direct way for creators to speak with the farmer, try producer, and make connections during the design and testing process.
This is a useful way of gathering information about potential suppliers; it can also help build important networks within the relevant communities. Remember, farmers markets sell more than just fruit and vegetables – they are also a source of local jams, honeys, breads and pastries, and many other products that can be used in a café or restaurant setting.
Farmers Market Insights
- Shopping at a farmers’ market opens constantly offers new varieties of vegetables and fruits. It is best to choose one or two produce items that you’ve never cooked with before. These can be tested prior to using on the menu.
- Local farmers often have cooking suggestions for fresh kale, broccoli, turnips, and other local produce. This is a good way to bring local produce and ideas into product or menu design.
- Many farmers offer samples of their products and encourage tasting. Peaches, for example, can vary from highly acidic to super sweet. This will help in identifying the best varieties for use, and potential suppliers for the future.
- Sampling different varieties of produce within a family or new hybrids or heirlooms enhances product and menu design.
- Taking a canvas bag, possibly a few plastic produce bags and containers for delicate items will help you to transport the raw ingredients.
- The benefits of shopping at your local market include sampling the season’s first produce or acquiring speciality ingredient like creamy goat’s cheese which can be used in a product to be manufactured.
- The concept of seasonable fruit and vegetables is an age-old idea. Before refrigeration and mass transportation, people ate only what was growing in gardens, nearby farms, or orchards.
Seasonality may initially feel like deprivation in the consumer, but with careful marketing, presenting seasonal products which support this conception, many consumers happily buy into this.
Sell Local
When starting out in manufacturing health foods, selling at a farmers’ market is the ideal place to start.
Increasingly people are realising the joys of shopping, cooking, and eating from the farmers’ market. Straight from the farm, bountiful and colourful displays of produce make it easy to prepare healthy, flavourful meals using the freshest fruits and vegetables at the peak of their season.
Assessment
Assessment is based on a combination of completing all assignments and sitting for a final short one and a half hour exam, in your own location.
If you don’t cope well with exams then you may elect to undertake a project instead. This is a popular option.
In addition, most modules have a Set Task at the end of each lesson placed before the assignment. This is an opportunity to undertake practical work to help you acquire knowledge and skills and practical experience. This ADL feature is an added bonus not found at most online schools. Set Tasks are not required for assessment.Â
Some courses also have optional Self-Tests which are available on our online learning platform. These are not available by correspondence or by USB, and do not form part of your overall grade.
How our courses work
- Choose Your Learning Method
You choose how you would like to receive your course material, i.e., Online, USB or Correspondence. The choice is yours. You may also work on online or offline. - Tutor Allocation
Every student is assigned their own dedicated tutor who is an expert in their subject area. They provide as much or as little individual contact as you require. You can contact your tutor whenever you need – your hours are not limited. - Feedback and Assignments
Tutor Feedback is an essential component in helping you understand the subject matter. Tutor feedback is given in the form of notes written on the assignment. We encourage you to contact your Tutor where help with clarification and understanding of course material may be required.
Your assignments are located at the end of each lesson. You submit them for marking whenever you are ready. There is no time limit.  - Set Tasks and Self-Tests
Most modules have a Set Task at the end of each lesson before for the assignment. This is where you get the opportunity to undertake practical work to help you acquire knowledge, skills and practical experience. Many modules also have short Self-Tests. - Exams
Once all assignments have been completed you may then elect to sit for a one and half hour exam in your own location. If you prefer not to take the exam you do have the option to undertake a project instead.
Once the exam or project part of the course is completed, your Certificate is then processed. Please allow approximately 4 weeks for this. - Design Your Own Qualification
ADL offers students the flexibility to self-design their own qualification – bundling together a combination of 100-hour modules into a qualification higher than a certificate.
FAQ
FREQUENTLY ASKED QUESTIONS
Here is a list of the most often asked FAQ’s.
General
Q. Why should I enrol with the Academy for Distance Learning?
A. Here at ADL, our students are our priority – we treat everyone as a unique individual.
Q. Do I need to buy text books?
A. No, as each module has been written by highly qualified industry professionals. The content of the material is presented in such a way that text books are not required. However, if you require additional reading your tutor will be able to supply a list.
Q. What happens if I have to stop studying for a while? (eg. become sick, go on holidays, have a baby, move house, etc)
A. It’s OK to take a break and start up your study at a later point in time. Just let us know.
Q. Is there an age limit?
A. There is no maximum age limit. We do however, have a minimum age limit of 18 years. Below that age parental consent would be required.
Q. Are your courses up-to date?
A. Our courses are revised and updated on a rotation system.
Q. Do you have a Cancellation policy?
A. Yes. We have a cancellation policy that is fair and equitable. For further details please click here.
Q. Will I have any opportunity to engage with other students?
A. We have a Student Community group based on facebook! If you don’t have a facebook account already, you could make one just for talking with fellow students on the group.
Enrolment
Q. When can I enrol/start?
A. You may enrol and start at any time of the year – it’s all self- paced.
Q. Can I study from anywhere in the world?
A. Our courses are available to anyone, anywhere in the world from the comfort of your own home. The course content is relevant to any country, culture or economy.
Q. How long do I have to complete the course?
A. You complete the course at any time that is convenient for you.
Q. Completing a 100 hour module – how long will it take?
A. For some students a 100 hour module will take approximately to 3- 6 months to complete. Others take less time and some even longer.
Assessment
Q. Assessment – how does it work?
A. For each 100 hour module you are assessed by assignments (at the end of each lesson) and a final one and a half hour exam (or you may elect to complete a Project, instead of sitting the exam) – the choice is yours – you sit for the exam in your own location.
Q. I don’t cope well with exams – what can I do?
A. You may elect to undertake a Project (set by your tutor) instead of sitting the exam. Projects are completed from your home and can usually take a couple of weeks to complete.
Q. If my assignment is not up to standard is there an opportunity to resubmit my work?
A. Yes –
Q. How many assignments do I need to complete for each module?
A. At the end of each lesson, there is an assignment – so if a course has say, 10 lessons, there would be 10 assignments.
Q. I am having difficulty attending workshops/industry meetings, what can be done?
A. If your course requires attendance at workshops, conferences, or industry meetings; alternative arrangements can be made in your country.
Qualifications
Q. What qualification will I receive?
A. For individual modules, you would be awarded a Certificate endorsed by TQUK (Training Qualifications, UK), providing you complete all assignments and the exam. If you just want to complete only the assignments and not sit for the exam or finish a Project, then a Letter of Achievement would be awarded. For more details on qualifications available please click here.
Q. Can I customize my diploma/higher qualification?
A. Not all educational institution’s certificates /diplomas meet everyone’s needs. The opportunity to Design Your Own Diploma at the Academy (subject to our approval) is an added bonus, not found at other colleges. You choose modules that you think will help you in achieving your goal.
Q. What do I get when I complete the course? Will I receive a transcript?
A. At the completion of all courses and providing all assignments and exam requirements have been met, you will receive your Award and a Transcript.
Tutors
Q. Our tutors – who are they?
A. We appoint Tutors and require that they must be currently active in their industry, with at least 5 years’ experience in their chosen profession.
Q. Can I contact my tutor at any time?
A. Yes – you have unlimited access to your tutor via email through our Online Classroom. You can always leave a message with ADL requesting your tutor to contact you. You decide on how much or how little contact you wish to have.
Q. Practical work – How is this done?
A. To find out more about this part of the course please visit the section on How Our Courses Work here.
Career Options
What's Included
What your tuition fees include
- All Course Material via Online, USB or Correspondence
- Assignments Marked
- Professional Tutor Feedback
- Set Tasks - Practical Exercises to help you develop skills
- Self-Tests – multiple choice questions at the end of lessons in most modules
- Unlimited Personal Tutor Support – via our student classroom
- Committed and Friendly Admin Support – vital to your success
- All ADL Exam or Project fees (exception RHS exams)
- Qualification Certificate
- Official Transcript with assignment grades
- Student Manual
Plus FREE
- Academic Writing course (optional - 10 hours only)
- Critical Thinking course (optional - 10 hours only)
- Job Seekers Careers Guide
- Study Tips on How To Study Better
- Career Counselling by ADL Staff
- CV Writing Help, Tips and Advice
There are no hidden extras
Career Opportunities
FAQ - RHS Theory Qualifications
GENERALÂ
If you require further details about any of the RHS industry recognised qualifications please, call one of our friendly RHS Course Advisors on +44 (0)1227 789 649 or email: [email protected]
Q:Â When can I Enrol/Start My RHS Course With ADL?
A: Anytime, Anywhere. There are no enrolment deadlines.
Q:Â I live Overseas. Can I Study From Overseas?
A: You can study any of the RHS theory qualifications overseas. All courses are offered in English. You will need to email RHS Qualifications direct to arrange sitting for your examination overseas.
Q: Is There a Time Limit for Completing an RHS Qualification?
A: At present there are no time limits. However, RHS is contemplating in the future, the introduction of course time-lines.
Q:Â Are There Any Entry Requirements (Pre-Requisites)?
A:Â The RHS Theory courses do not require prerequisites, previous experience or any knowledge of horticulture. You just need passion for all things horticulture.
Q: What Course Should I Start With First? I Am New To RHS Qualifications.
A: We highly recommend that you start with Level 2 – Principles of Garden Planning, Establishment and Maintenance.
Q:Â What Does ADL Course Material Include?
A:Â Includes Power Point Presentations, Videos and written course lessons.
RHS EXAMS
Q:Â When Do Exams Take Place?
A: Exams are held on fixed dates in February and June of each year. You should register as a candidate at least 3 months before these dates, so please do not leave exam registration to the last minute
Q:Â Where Do I Take My Exams?
A:Â UK: You take the exams at the RHS Wisley Centre, located between Cobham and Ripley in Surrey or at other authorised RHS centres around the UK.
Overseas: please email RHS qualifications direct for centre information.
Q:Â Exam Pass Marks?
A:  Module – pass 50%.  Commendation 70%.
Qualification:Â 50% pass for all modules.
Commendation awarded for all modules.
Each question carries a value of 10 marks.
Q: I’m Not Happy With My Exam Results?
A:Â You have the opportunity to re-sit your exam at the next opportunity.
There are no restrictions on the number of re-sits you can take. The highest mark you achieve will remain.,