The new dysphagia-focused catering training strengthens culinary skills, supports menu innovation for specialist diets and equips chefs for an in-demand area of the foodservice industry. Dysphagia (difficulty swallowing) is a condition that can make consuming food and drink challenging and uncomfortable.
The apprenticeship programme is now available and aims to help address the growing demand for chefs with the specialist skills needed to prepare high-quality, visually appealing and safe meals for people living with dysphagia. It is an expanding requirement across care, education, healthcare and supported living catering.
Most people associate the condition with elderly people who may also have additional complications such as Parkinson’s or dementia. It can affect people of all ages and there are many other conditions such as stroke, recovery from surgery, medications, eating disorders and learning disabilities that affect how people eat or drink.
Kaye Coleman, lecturer in dietetics UCB, said: “When our ability to swallow is affected, every mealtime can become a cause of distress and discomfort. It is all too easy to see how interest in food then wanes, which will have a detrimental impact on long-term health and wellbeing.
“When high-quality, nutritious food is prepared properly, maintaining a balanced diet becomes far easier, and mealtimes no longer need to feel stressful. With the right nourishment, the body is better equipped to handle daily demands, supporting improved overall wellbeing and quality of life.”