This qualification is specifically designed for people who cater for patients and residents in a health and social care setting and aims to develop their awareness of diet and appetite issues that may arise in this environment. It covers the importance of nutrition and hydration in maintaining health and wellbeing, how multi-professional teams work together to provide the level of nutritional care needed by different people, the needs of Dysphagia sufferers and how the condition impacts on diets and menus, how to cook food and amend menus for Dysphagia sufferers, the role of appetite and its influencing factors, and how to cook and hold food to maximise its effect on appetite.
This qualification forms part of the Institute of Hospitality suite of hospitality industry qualifications. It is designed to complement existing NVQ qualifications in professional cookery and the Trailblazers Commis Chef Apprenticeships Standard. The accredited qualification is based on the recommendations of: · National Occupational Standards (NOS) related to professional cookery and health and social care · Recommendations of good practice outlined by the National Association of Care Catering (NACC) and the Hospital Caterers Association (HCA).
To express your interest to take part in this qualification or become a centre providing this course visit: instituteofhospitality.org/qualifications/uk/level_2
For further information please e mail: Alistair N Sandall, Head of professional Development: Alistair.Sandall@InstituteofHospitality.org