CedarRevive Catering Induction Training & Development Plan

We offer Consultancy, Face to face training or Zoom online (maximum of 10 candidates per session) and eLearning. 

Training

Training – face to face/eLearning/webinar with our dietitians or speech therapists

Texture Modification

Texture Modification

3 hours face to face or eLearning

Learning Outcomes:

  • Understand the medical and social situations that where Texture Modification may be required.
  • Understand the IDDSI framework and for fluids and food.
  • Be able to prepare and recognise the textures for fluid and food.
  • Understand the process of following the mealtime assistance information to assist those who require texture modification.

Malnutrition & MUST

Malnutrition

2 hours face to face linked with fortification or eLearning

Learning Outcomes:

  • Understand the definition of Malnutrition, the effects and complications.
  • Consider feeding issues and how these could affect risk of malnutrition
  • Understand how to identify malnutrition through subjective observations and using MUST.
  • Care planning and treatment for malnutrition – what to put in place to manage the situation.

Allergens

Allergens

1 hour face to face or eLearning

Learning Outcomes:

  • Identify the 14 allergens
  • Know where to look for the information on the packaging of a product and the importance of following the recipe for the allergens within each dish
  • Understand what happens in a food allergy and consequences of an allergic reaction
  • Understand the importance of avoiding cross contamination

Ethnic & Cultural Diet

Ethnic

2 hours face to face or eLearning

Learning Outcomes:

  • Understand the different food choices of ethnic and cultural diets
  • Be aware of the importance of individuals interpretation of the diet and their choices and preferences
  • Understand the nutritional consequences of restricted diets

Gluten Free

Gluten Free

1 hour face to face or eLearning

Learning Outcomes:

  • Understand why a gluten free diet would be needed
  • Become familiar with which ingredients and foods contain gluten
  • Understand the importance of avoiding cross contamination
  • Be aware of the options for Gluten free foods and a gluten free menu

Diabetes

Diabetes

1 hour face to face or eLearning

Learning Outcomes:

  • Understand Diabetes and why diet is important in the treatment
  • Understand the effects of different foods on blood sugar
  • Be aware of the choices available for suitable menu choices for those with Diabetes

Dining Experience

Dining Experience

1 hour face to face or eLearning

Learning Outcomes:

  • Consider the importance of the dining experience of individuals food intake
  • Understand the importance of customer care in the care catering service
  • Protected mealtimes and how they work

Fortification

Malnutrition

Included in Malnutrition face to face or eLearning

Learning Outcomes:

  • Understand why we need to fortify foods?
  • Foods to choose and how to use them
  • Importance of using personal preference to best fortify foods.

Nutritional Care

Nutritional Care

3 hours face to face or eLearning

Learning Outcomes:

  • Understand guidelines to use in nutritional care
  • Understand process of nutritional assessment
  • Nutritional Care Planning

Nutrients

Nutrients

1 hour face to face or eLearning

Learning Outcomes:

  • Be aware of the nutrients required for a healthy diet
  • Importance of Calcium in the diet and sources
  • Importance of Iron in the diet and sources

Dementia & Diet

Dementia

2 hours face to face or eLearning

Learning Outcomes:

  • Understand overview of Dementia journey
  • Factors that affect dietary intake
  • Taste and preference changes

Healthy Diet &
Menu Planning

The Eatwell Plate

3 hours face to face or eLearning

Learning Outcomes:

  • Eatwell plate and how this fits in to care catering
  • Guidelines for menu planning for catering in care settings
  • Understand the process and importance of getting and using customer feedback in menu planning.

Mealtime Assistance

Mealtime Assistance

3 hours face to face

Learning Outcomes:

  • Understanding of the normal swallow process
  • Introduction to dysphagia
  • Some of the strategies that may be recommended to support people with swallowing difficulties
  • How health professionals can help and when to refer
  • Introduction to some of the specialist equipment and how to use it
  • How to support someone to eat and drink (practical experience)

How to support Good Communications

Good Communications

3 hours face to face

Learning Outcomes:

  • Understanding of the link between communication and mental health
  • Understanding of how to promote effective communication at different levels
  • Introduction to using visual supports to promote choice and control

Process, Policies &
Auditing Services

Process, Policies
  • Additional Needs Menus – (1 hour)
  • Business Safe
  • Care Catering Pathway
  • Catering Audits – (2 hours)
  • Digital Menus
  • Dysphagia policy
  • Nutritional Care Audit – (3 hours)
  • Nutrition Policy

Induction to the Chef Manual

Chef Manual
  • Work with care home chefs to create & develop a new menu which is balanced and has been nutritionally analysed – using the chef’s and CedarRevive recipe bank.
    2 hours per location for each week’s menu
  • Through food focus group sessions consult with residents & care staff about menu choices & options.
    2 hours per location for each month’s menu
  • Produce a 4 weekly Chef Manual for each individual care home.
    2 hours per location
  • Produce a product list of CedarRevive recommended items vs current purchases.
    2 hours per location