The first course to offer a professional qualification in catering for the health and social care sector will pilot in May 2015 at Barnet and Southgate College in north London.
The NVQ Level 2 Diploma in Professional Cookery in Health and Social Care Catering has been developed by the National Association of Care Catering (NACC), the Hospital Caterers Association (HCA), and Barnet and Southgate College.
The programme upholds a joint commitment to continuously improve the quality and standard of food in health and social care settings, and to position catering in this specific field as a viable and progressive career choice.
The pilot course is open to chefs and cooks working in hospitals or residential care homes who are able to attend Hospitality House in North London for the 20-week duration of the course.
The diploma will cover the core curriculum required by any professional chef, including effective teamwork, hygiene, the maintenance of health and safety, and cookery units focusing on fish, meat and poultry preparation as well as vegetable dishes.
Additional specialised topics specific to the health and social care sector will cover the vital areas of nutrition and hydration, fortification, texture-modified foods, and allergies and diets.
The long-term aspiration is to roll out the course to colleges nationwide by 2016.
Neel Radia, National Chair of the NACC, commented: “Caterers within the sector are already doing a great job and the examples of excellence we see daily are inspirational. However, the endorsement that this qualification brings will ensure that standards continue to rise by giving caterers the training, recognition and pride they deserve. It will also broaden the sector’s appeal for school leavers, attracting new talent and flair, and this is incredibly exciting for us all.”
HCA National Chair, Andy Jones, said: “This joint initiative with the NACC and Barnet and Southgate College underlines the value of collaboration and illustrates how by working together we can make a difference by equipping the people who take up the NVQ with a professional qualification, which in turn should lead to improvements in the standard and quality of food we serve.”
