HIT Training has launched a Level 2 Award in Professional Cookery in Health and Social Care.
The qualification has been designed by the Institute of Hospitality in association with the Hospital Caterers Association and National Association of Care Catering.
Aimed at developing awareness of potential diet and appetite issues, the qualification covers the importance of nutrition, hydration and maintaining health and wellbeing. It also offers specific training on the needs of dysphagia sufferers and how the condition impacts diets and menus.
Apprentices of all levels can benefit from the qualification by broadening their skill set with specialist understanding on dysphagia. The qualification also enables caterers to have greater versatility in the kitchen and give residents and patients more choice at meal times. Businesses can also strengthen their offering by giving employees the right knowledge to prepare suitable meals with fresh ingredients, rather than relying on pre-made meals.
HIT Training has worked closely with development chefs at St Andrew’s Healthcare, a charity that provides specialist mental healthcare, to tailor the Level 2 Award programme to meet their precise needs.
Paul Mannering, Principal of HIT Training’s Chef Academy, said: “It’s fantastic to see an employer investing in its chefs and helping them to strengthen their repertoire with a specific discipline.
“Catering for those with dysphagia is a hugely important skill to have in a health and social care setting. Not least, having the additional skills to prepare dysphagic food in an attractive way, exploring creative use of textures to give patients and residents greater visual recognition and enjoyment of their food.”