Education

Since 2002, CFE have developed an effective method for making the right to the right food a reality, for many thousands of people. We believe the public health benefits are already showing themselves, and we are now starting to measure these benefits in a scientific way. The many practical lessons we have learned have also been formalised in a National Training Programme for Community Food Workers (NTP). The programme is accredited by the Open College Network (OCN), and is designed to meet the demand for training in the food access field.

The NTP is made up of units at more than one level and learners on the Programme can gain different numbers of credits at different levels, depending on their needs and achievements. Three credits are awarded for the successful completion of those outcomes, which a learner might reasonably be expected to achieve in a notional 30 hours of learning. The 30 hours can be divided into contact and private study time.

The NTP offers four units and providers can deliver any combination of units to form their own ‘bespoke’ learning routes of varying sizes. This increases flexibility of learning routes and accommodates local differences in need and delivery. The units are as follows:

Unit 1 Starting and Developing a Community Food Initiative

This unit examines the promotion of healthy living in the community and the range of food projects which can achieve this. It takes an in-depth look at the skills and tools necessary to develop a food project in the community and the practical issues arising.

Unit 2 Food and Health, Food Choice and Trends

The unit examines the link between food, lifestyle and health. The model ‘The Balance of Good Health’ is covered in depth as well as the nutrients the different food groups in this model provide our body with. Energy balance, weight management, and strategies to choose healthy food are included. Food choice in today’s society as well as different lifestyle trends impacting on what consumers eat is explored.

Unit 3 Working in/Managing a Food Social Enterprise

This unit examines the nature, common characteristics and shared values of social enterprises. It looks at how to assess customers, markets and competitors when starting up a social enterprise; the principal sources of funding that support start-up and the management, leadership and financial skills necessary.

Unit 4 Healthy, Tasty and Quick Cooking

This practical unit gives the learner an introduction to cooking healthy, tasty and quick meals. A variety of skills and strategies needed to buy, prepare and cook healthy foods quickly is demonstrated in this unit. Essential food legislation related to food preparation is highlighted throughout the course of the unit.

The Programme is aimed at: