Page 53 - NACC – 2018 Yearbook

Qualification Update
Inset: Stewart McKenzie, national chair of the HCA, Peter Ducker chief executive of the IOH and Neel Radia, the NACC’s national chair
The NACC, alongside the Hospital Caterers Association and Institute of Hospitality, has been instrumental in developing and launching a much-needed quali cation that supports the speci c skills required by chefs in the social and health care sector.
In his opening address at the NACC Training & Development Forum 2017 last October, the NACC chair, Neel Radia, proudly announced that the long-awaited quali cation had hit a signi cant milestone. The Level 2 Award in Professional Cookery in Health and Social Care had been o cially approved on the Ofqual Regulated Quali cation Framework. Here’s the latest on this important project...
A NEW IDENTITY
To ensure the value of the quali cation is instantly recognised and understood, it’s had a positive name change to Level 2 Specialist Award for Chefs in Health & Social Care – it does exactly what it says on the tin!
GET THE WORD OUT!
Barnet Southgate College (Hospitality House) is our rst approved Learning Centre and willbedeliveringthecoursefrom28September2018. We’realsotalkingtolotsofother centres across the country and will be able to announce more centres soon.
Of course, they will only take on the course if the demand is there from potential students – and that’s where NACC members can help. Let people know that this course is available, encourage your teams to get involved, and tell your local learning centres that you want access to it. If we create the demand the availability will naturally follow!
WHAT DOES THE QUALIFICATION INCLUDE?
Unit 1: Nutrition and Hydration:
Understand the impact of nutrition and hydration on health and wellbeing for population subgroups
Know the roles of multidisciplinary teams, national standards and guidelines
Unit 2: Food Modification and Health Care Settings:
This unit will support the new IDDSI (International Dysphagia Diet Standardisation Initiative) framework.
Understand the impact of dysphagia on residents and patients
Plan, prepare, cook and finish food for residents and patients with dysphagia
For further information about the quali cation, please email Steve Beckworth at: marketing@cthawards.com
INTRODUCING CONFEDERATION OF TOURISM AND HOSPITALITY
In February 2018, the Institute of Hospitality (IOH) moved all its courses over to Confederation ofTourismandHospitality(CTH). TheCTHis responsible for the administration, management and awarding of the IOH’s quali cations.
The CTH is a respected Ofqual-regulated Awarding Organisation. Established in 1982, it is a specialist professional Awarding Body in the UK that focuses on the training needs of new entrants to the hospitality, travel, tourism and culinary sectors, as well as those already working in the sector. It has a network of Approved Teaching Centres worldwide, delivering sought-after CTH quali cations to thousands of new students each year.
Commenting on the new agreement, the Institute’s chief executive, Peter Ducker FIH,
said: “We believe that CTH has the resources and knowledge to offer our Centres and Learners a first-class service and support, and it is for this reason that we are relinquishing our Awarding Body recognition. We will, however still be involved and have oversight of our quali cations’ progress and the Institute of Hospitality brand, as members of CTH’s Academic Board.”
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NATIONAL EVENTS, AWARDS & INITIATIVES