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Micro-Credential in Food Nutrition, Hygiene and Sanitation DHFN1124 (DiHM)

Overview: 

This programme presents a systems approach to food nutrition, hygiene and sanitation that answer public health concerns, reduces sanitation risks and ensure satisfaction for food establishment guests, staff member and owners. It also will educate the students to be well known about the nutritional value of the food; not only can they create or cook the food, but they also know the diets and contents of the food.

Programme Fee

Awarding Body: 

This programme is designed, delivered, assessed and awarded by SEGi University through the Africa Open Learning Platform. 

Endorsement & Recognition: 


This programme is recognized and endorsed by the Seychelles Qualifications Authority (SQA), established under the Seychelles Qualifications Authority Act of 2005. 

Discipline: 
Hospitality
Entry Requirements: 
Entry Requirements - No 
Min. Age Requirement - 19 Years Old and Above 
Language Proficiency - Yes 
Numeracy Proficiency - No 
Prerequisites - No
Contents: 
  1. Introduction to Food Hygiene  
  2. Changing Trends in Food Consumption & Choice 
  3. Problem: Food Borne Illness 
  4. Facility Planning & Design 
  5. Role of Government in Food Hygiene
  6. Food Borne Hazards 
  7. The HACCP System
  8. Basic Nutrition Concept
Assessments: 

 Quiz - 20%
 Test 1 - 30%
 Test 2 - 30%
 Assignment - 20%