A new accredited qualification designed specifically for catering professionals working across health and social care has welcomed its first learners.
The Level 2 Award for Catering in Health and Social Care has been developed jointly by the National Association of Care Catering (NACC) and Hospital Caterers Association (HCA), following more than two years of development.
The first cohort of 15 learners began the course on 7 September.
According to the organisations, it is the only Ofqual-accredited qualification supporting the International Dysphagia Diet Standardisation Initiative (IDDSI) framework alongside other special diets. The qualification is externally quality-assured by the Confederation of Tourism and Hospitality and sits within funding frameworks, potentially reducing costs for employers.
For care homes, the course is designed to develop the specialist skills needed to provide safe, nutritious and appetising food for residents with a range of requirements, including dysphagia and texture-modified diets, allergies, intolerances and specialist clinical diets.
Training also covers nutrition and hydration, malnutrition, menu planning, food standards and multidisciplinary working, alongside considerations including sustainability and seasonality.
The course combines online and face-to-face learning, workplace assessments and a one-day practical assessment. It is open to catering assistants, cooks, chefs, supervisors, catering managers, food service assistants and housekeepers working across care homes and other health and social care settings.
NACC National Chairman Neel Radia said the qualification could be used both as a core skills benchmark for new employees and to support the development of existing staff.
“With health and social care facing ever-worsening challenges when it comes to recruitment and retention, food price inflation and squeezed budgets, demonstrating support through clear career progression pathways is more important than ever,” he said.
HCA National Chair Nicola Strawther added that recognised professional development could strengthen standards while helping catering teams deliver safe and inclusive food.
Further courses are scheduled for the Midlands in October 2026, followed by the South West and North in early 2027. Find out more here: http://www.nacctraining.co.uk/
