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The Food Control CertHE course is designed to meet statutory requirements for food inspectors.
Year of entry
Location
Coventry University (Coventry)
Study mode
Full-time
Part-time
Duration
1 year full-time
2 years part-time
Course code
HLSH023
Start date
September 2024
January 2025
Designed for those who wish to become Food Safety Inspectors or Auditors by covering the requirements of the Chartered Institute of Environmental Health’s (CIEH) Higher Certificate in Food Control (HCFC).
This course has been developed in response to the growing demand for food safety inspection and audit specialists. Applications are encouraged from those with food industry experience looking for a career change or to enhance their current food safety knowledge in the roles they currently occupy, or people with an interest in developing their career in this area.
The safety and authenticity of the food we eat and the hygiene of food premises that prepare and serve food are of paramount importance. This is reflected in the work of the government agencies, regulatory bodies and local councils that have responsibility for monitoring and enforcing food safety standards.
Individual food producers, suppliers and catering outlets also require appropriate knowledge and understanding of the legal requirements and their responsibilities to the communities they serve.
Alongside the academic content relating to the Higher Certificate in Food Control (HCFC), the course also aims to develop students’ transferable skills in accessing, evaluating and reporting scientific information, decision-making, teamwork, entrepreneurship and in communicating in diverse situations, thus preparing students for their future careers.
The course team currently includes practitioners in food and food premises inspection who bring their knowledge and professional experience to the classroom. Thus, the course aims to produce competent people who are ready to further their careers within the food industry, especially with regulatory bodies as food safety inspectors. The course also offers the opportunity for practical industry visits and fieldtrips such as visits to food manufacturers2.
Seminars by our practitioner staff and visiting lecturers (subject to availability) will bring you the latest on a wide range of food safety-based research topics, which have previously included a food safety packaging seminar from food manufacturers and Local Authority inspectors.
Our Alison Gingell Building features a suite of analytical and biological laboratories where you will have the opportunity to gain hands-on experience in cutting-edge food safety, inspection and analytical techniques.
Entry on to the course is available for those who have experience of working in the food industry or have sponsorship or employment within a Local Government Environmental Health Department. The academic content of the HCFC must be supplemented with a Competency Development Portfolio prepared during a minimum of 6 months practical training, plus a professional discussion for competency with the CIEH. Although the university does not provide the placement position for the experiential logbook requirement, the university's Talent Team will assist where possible, in supporting students in contacting local authorities and in applications for placements2.
for Food Science
The Complete University Guide 2023
This course is accredited1 and recognised by the following bodies:
This course is accredited for the 24/25 intake by the Chartered Institute for Environmental Health (CIEH) to deliver the academic content of the CIEH Higher Certificate in Food Control, the baseline qualification for food hygiene and standards, official controls and the inspection of food premises within the UK. Eligibility for membership of the CIEH is gained upon successful completion of the Higher Certificate in Food Control academic content, Competency Development Portfolio and professional discussion. Students are entitled to affiliate membership as part of the course through Flying Start, and receive this on the full-time course or in the second year of the part-time course. After leaving university, students can choose to keep up membership or not. Please visit the CIEH website for more information.
Eligibility for membership of the Chartered Institute for Environmental Health upon successful completion of the Higher Certificate in Food Control academic content, Competency Development Portfolio and professional discussion. Additional costs may apply. Please check with the membership body (CIEH) for details.
Affiliate membership of the CIEH is available for students during their study. Additional costs may apply. Please check with the membership body (CIEH) for details.
We regularly review our course content, to make it relevant and current for the benefit of our students. For these reasons, course modules may be updated.
The course is taught by a mixture of lectures, laboratories, kitchen-based sessions and interactive workshops and discussion groups. Real life scenarios and current and recent case studies involving food quality and safety issues are used extensively.
The course is taught as blended learning, with campus and online live classes.
As part of the assessments within the course, students will have opportunities to undertake practical inspections of food and food premises and to prepare and present a mock court prosecution case along with other real-life application of key skills and knowledge such as Hazard Analysis and Critical Control Points, assessing microbiological food sampling results and applying current food safety legislation. These applied assessments are also supported by traditional written assignments and examinations. Outside of the classroom, you will be further supported by online course materials which you are expected to complete in their own time.
The university may deliver certain contact hours and assessments via emerging online technologies and methods across all courses.
As an innovative and enterprising institution, the university may seek to utilise emerging technologies within the student experience. For all courses (whether on-campus, blended, or distance learning), the university may deliver certain contact hours and assessments via online technologies and methods.
Since COVID-19, we have delivered our courses in a variety of forms, in line with public authority guidance, decisions, or orders and we will continue to adapt our delivery as appropriate. Whether on campus or online, our key priority is staff and student safety.
Assessments must pass with 40% or greater unless they are a core competency which are set in line with our accrediting body professional standards. In order for you to show your potential you will be assessed in a variety of formats, including traditional timed assessments, scientific report writing, verbal and written presentations, and participation in group activities.
The Coventry University Group assessment strategy ensures that our courses are fairly assessed and allows us to monitor student progression towards achieving the intended learning outcomes.
The members of staff that teach across the course have a wide range of research, food industry and local authority backgrounds alongside their teaching experience and excel at sharing their knowledge and professional experiences. This brings a vibrancy to the teaching sessions that you find in the food safety field.
Mary-Jane Hawkes, Course Director, quoted in 2022
Typical offer for 2024/25 entry.
2024/25 tuition fees.
Student | Full-time | Part-time |
---|---|---|
UK | £5,460 per year | Request fee information |
EU | Not available | Not available |
International | £7,500 per year | Not available |
For advice and guidance on tuition fees and student loans visit our Undergraduate Finance page and see The University’s Tuition Fee and Refund Terms and Conditions.
Tuition fees cover the cost of your teaching, assessments, facilities and support services. There may be additional costs not covered by this fee such as accommodation and living costs, recommended reading books, stationery, printing and re-assessments should you need them. Find out what's included in your tuition costs.
This course is taught at the Coventry University campus, with labs undertaken primarily in the Alison Gingell building. Our aim is to offer you sector-leading facilities4.
SuperLab
Our state-of-the-art SuperLab can hold up to 250 students at one time and has facilities for cell and microbial culture and equipment for microscopy, DNA, RNA and protein extraction and analysis.
Analytical Chemistry Suite
The Analytical Chemistry Suite is a dedicated space for chemistry-based teaching. Students can complete ‘wet’ chemistry and preparatory work, complemented by a comprehensive suite of analytical equipment which includes ICP-OES, uHPLC, HPLC, Fluorescence Spectrometers, UV Spectrometers, GC, and GC-MS.
Kitchen Facilities
You will use the kitchens for a variety of tasks where you develop understanding of food processing relevant to industry and Local Authority food inspection, including how risks are controlled, such as sous vide, investigating gas analysis of modified atmosphere packed products, and conducting a mock kitchen inspection.
Court Room
You may have the opportunity to take part in a mock court room trial in the moot court which helps you to get a realistic experience of being cross examined on your prosecution file.
The course aims to produce graduates who are ready to start careers within the food industry, auditing, with regulatory bodies and who are ready to move onto completing the competency development portfolio and professional discussion with the CIEH to become a Registered Food Inspector.
There is a big emphasis on practice during this course and you will be taught by an experienced teaching team who impart their own research and professional expertise into their teaching. This is supplemented by practitioners and professionals from industry and various regulatory authorities (please note that staff may be subject to change).
You will have opportunities within the course to undertake practical inspections of food and food premises and to prepare and present a mock court prosecution case, together with many more practical teaching sessions. The course aims to produce graduates who are ready for careers within the food industry, with regulatory bodies and as food inspectors.
The course has been designed for those who wish to become Food Safety Inspectors or Auditors by covering the requirements of the Chartered Institute of Environmental Health’s (CIEH) Higher Certificate in Food Control (HCFC) qualification (see Accreditation and Recognition section). Graduates of this course have the opportunity to work in a range of environments related to food control, either in ensuring safety standards or enforcement.
Previous graduates of the course have gone on to work for private auditing companies, port health authorities, local authorities and manufacturing companies.
Based on current information from the UK Government, international students whose study extends beyond summer 2021 may be eligible for a visa under the UK Government’s Graduate Immigration Route, which will enable students to stay and work, or look for work, in the UK at any skill level for up to two (2) years. Check the most up to date guidance available to check your eligibility and any updates from the UK Government before making an application or enrolment decision.
Students applying to this course should apply directly to the university. If you'd like to apply, please complete this form.
For further support or more information about your course please email foodcontrol.shc@coventry.ac.uk.
If you'd like further support or more information about your course get in touch with us today.
Chat with our admissions team
Complete our contact form.
International codes:
HLSH023
Students applying to this course should apply directly to the university. If you'd like to apply, get further support or more information about your course please email FoodControl.shc@coventry.ac.uk.
How to applyGet in touch with us today for further advice and guidance.
Chat with our admissions team
Complete our contact form