The 20-week pilot course and qualification is the first of its kind for the sector and addresses the absence of a recognised formal professional catering qualification dedicated to the health and social care sector.
It also 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, North London’s training facility, for the duration of the course.
Neel Radia, national chair, NACC, said: “The absence of a professional qualification in health and social care catering has been a huge concern and injustice for the sector and those working within it.
“I’m thrilled that by working together with our association partners we are one giant step closer to redressing the balance. 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: “National standards for the profession is the way to go and thisis a fantastic opportunity for training and development in our sector, not only for those working within the sector, but also as a pathway for students who, when leaving school, wish to train and work within health and social care catering.
"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."