• Level 2
  • 2 days

Care Home Chef and Kitchen Staff Training

This course is designed to equip care home chefs and kitchen staff with the knowledge and skills needed to deliver exceptional dining experiences for residents. It goes beyond basic cooking techniques, focusing on the specific needs (dietary included) of a care home environment.

Gain the required skills

Learn to create meals that cater to residents' diverse dietary needs and preferences, including allergies and texture modifications. Discover methods to optimise workflows, manage supply, and ensure smooth operations for exceptional resident dining experiences.

You can choose from these three options: Kitchen Admin, Menu and Recipe Development, Kitchen Operations and Efficiency for content customisation.

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Course Summary

  • Menu Development and Standardisation
  • Special Dietary Needs and Allergen Management
  • Kitchen Operations Efficiency
  • Food Presentation and Appealing Meals
  • Staff Development and Leadership Training
  • Technology Integration and Training

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Course Availability

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FAQs

Training FAQs

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    Where Do You Deliver The Training?

    We can deliver this training at your premises, as long as it's within the UK. Also, we have our own venues in Stoke on Trent, London, Swindon, Epsom & York if you need access to a training room (additional charges will apply). Furthermore, we can also deliver this training virtually using Zoom. However, sessions delivered via Zoom will be theory only and will not include any practicals.

    Will attending this training make me competent?

    In short, no. No classroom-based training course can give you full competency - be very wary of anyone claiming they can. Our classroom-based assessments are designed to bridge the gap between classroom learning and workplace competency. Furthermore, we will be sure to provide you with the relevant workbooks and competency proformas to be observed and signed off within the workplace according to your local policy

    What equipment will you use for training?

    We have a variety of different training equipment and tools available. The training will be relevant and transferable. However, if you have a specific requirement for a particular type of equipment, please make this clear during the booking process, and the team will ensure this is provided. Alternatively, we can use your own equipment for training.

About Care Home Chef and Kitchen Staff Training

The Care Home Chef and Kitchen Staff training is designed to equip culinary professionals with the knowledge and skills necessary to excel in the unique environment of care home kitchens.

This course focuses on developing a deep understanding of the dietary needs of care home residents, while also emphasising efficient kitchen operations, effective staff management, and adherence to food safety and quality standards.

Throughout the course, participants will engage in hands-on activities, case studies, and practical exercises to reinforce their learning and prepare them for real-world scenarios in care home kitchen environments.

Course Options:

  • Kitchen Admin
  • Menu and Recipe Development
  • Kitchen Operations and Efficiency

Course Content

1. Menu Development and Standardisation:

Learn how to make menus that are both tasty and healthy, taking into account what residents like to eat, their cultural backgrounds, and any special diets they might have.

  • Collaborate with kitchen staff to develop balanced and nutritious menus that meet the dietary needs of residents.
  • Standardise recipes to ensure consistency in flavour, portion sizes, and nutritional content.
  • Train kitchen staff on menu execution, including proper cooking techniques and presentation.

2. Special Dietary Needs and Allergen Management:

Develop skills to identify and cater to various dietary requirements like allergies, intolerances, and dysphagia (difficulty swallowing).

  • Train kitchen staff on identifying and accommodating special dietary needs, such as allergies, intolerances, and cultural preferences.
  • Develop protocols for safe handling and preparation of allergen-free meals.
  • Educate staff on the importance of accurate labelling and communication with residents regarding dietary restrictions.

3. Kitchen Operations Efficiency:

Focus on making cooking and planning tasks smoother, following standard ways of doing things (SOP), and handling the food supply to cook efficiently and save money.

  • Assess current kitchen workflows and identify areas for improvement to enhance efficiency.
  • Implement standardised operating procedures (SOPs) for tasks such as food preparation, inventory management, and cleaning.
  • Provide training on time management, prioritisation, and teamwork to optimise kitchen operations.

4. Staff Development and Leadership Training:

  • Offer leadership training for kitchen supervisors and managers to enhance their managerial skills and foster a positive work culture.
  • Provide ongoing coaching and support to kitchen staff to encourage professional growth and development.
  • Facilitate team-building activities to improve communication and collaboration among kitchen staff members.

5. Food Presentation and Appealing Meals:

  • Learn how to arrange food on plates to make them look nice and inviting, so residents want to eat them.
  • Find out how adding extra touches like garnishes can make food look more interesting and appealing, making residents more likely to try them.
  • Figure out ways to make meals appealing to all the senses, like making them look and smell good, to make the dining experience better for residents.

5. Technology Integration and Training:

  • Introduce kitchen management software or digital tools to streamline processes such as menu planning, inventory tracking, and scheduling.
  • Provide training on the use of technology tools to maximise their effectiveness and efficiency.
  • Offer ongoing technical support and troubleshooting assistance to ensure smooth integration and operation of kitchen technology systems.

Initial Assessment and Planning:

  • Meet with WCL management to understand challenges and goals.

  • Review menus, recipes, and kitchen processes and team.

  • WCL to share:
    • Marketplace/ Brakes Login

    • Rota system access

    • Open & Close Checklists

    • H&S Process

    • Food costs and dish explanation at present


Deliverables for Training Days:

1. Upskilling of Chefs:

  • Assess chef skills and provide targeted training.

  • Focus on recipe adherence and consistency.

2. Menu Development and Standardisation:

  • Collaborate on new menus with defined recipes.

  • Ensure consistency and accommodate dietary needs.

3. Texture Modification Training:

  • Train chefs on pureed food techniques.

  • Maintain nutritional value and flavour.

4. Food Presentation Enhancement:

  • Provide guidance on improving food presentation.

  • Enhance dining experience through aesthetics.

5. Allergies and Dietary Requirements Management:

  • Develop protocols for managing allergies.

  • Educate staff on handling dietary restrictions.

6. Costing and Stock Management:

  • Analyse dish costs and recommend adjustments.

  • Train on efficient stock management.

7. Kitchen Cleanliness and Organisation:

  • Conduct cleanliness audits and provide recommendations.

  • Optimise workflow and efficiency.

8. Operations Process and Checklists:

  • Develop standardised procedures and checklists.

  • Ensure consistency and compliance.

9. Stock Take and Reporting Implementation:

  • Support stocktaking procedures and reporting.

  • Track inventory accurately.

10. Cost Analysis and Reporting:

  • Monitor GP and Food Cost per person per day.

  • Provide regular analysis for informed decisions.

 

Course Benefits:

  1. Enhanced Resident Care: Learn how to create balanced and nutritious menus that cater to a variety of dietary needs and preferences. Know ways to modify textures and presentation to ensure residents can enjoy meals safely and with pleasure.
  2. Improved Efficiency: Discover practical strategies to optimise kitchen workflows, implement standardised operating procedures (SOPs), and manage inventory effectively. This leads to smoother operations and less food waste.
  3. Stronger Team Skills: Develop effective communication and collaboration skills within the kitchen team. Learn how to provide ongoing coaching and support to staff members, fostering a positive and productive work environment.
  4. Compliance with Regulations: Gain a clear understanding of relevant regulations and guidelines for food safety and hygiene in a care home setting.
As I have told others... It is the best, most informative training I have ever attended

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01782 563333

enquiries@caringforcare.co.uk

www.caringforcare.co.uk