Care Culinary Leadership Programme

Summary

This Senior Culinary Chef Level 4 Apprenticeship is tailored to the unique needs of chefs working in the care sector. Designed to develop advanced culinary skills alongside strong leadership and operational capabilities, the programme also includes targeted workshops that reflect the specific challenges and responsibilities of catering in care settings.

The specialist workshops presented by Umbrella Training and the NACC include:

• Nutrition and Hydration for the Elderly – focusing on dietary requirements, texture modification, and fortified menus

• Dignity in Dining – exploring person-centred approaches to mealtimes and the dining experience

• Catering for Dementia and Dysphagia – practical training on adapting meals to meet complex needs with dignity and appeal

• Planning menus the IDDSI way, and other therapeutic diets – supporting seasonal, culturally sensitive, and budget-conscious menu planning

• Food Safety and Allergen Management in Care Settings – reinforcing best practice for high-risk environments

Apprentices will also benefit from:

• One-to-One Coaching and Mentoring

• Structured Development plans

• Peer Networking and Industry exposure

• End Point Assessment and Certification

This apprenticeship equips chefs with the culinary and leadership skills required for senior roles, as well as the specialised knowledge essential to delivering exceptional food and care experiences in health and social care settings.

Duration

This is a Level 4, 13 Month journey. This one-year journey is designed to balance professional development with business needs, ensuring apprentices gain maximum impact with minimal disruption to your operation.

How it works

• Delivery: Monthly virtual workshops, plus 2 in-person and 2 virtual Masterclass days

• Duration: 13 months, plus End Point Assessment

• Qualification: Senior Culinary Chef Apprenticeship (Level 4)

• Cost: £9,000 (£9,000 from the Skills & Growth Levy).

Masterclasses

• Knowing them - the service user (Month 2)

  • Managing care catering processes, staff inductions and progressions in catering                              

  • •Understanding Nutrition, the Care Home Digest and dietary needs

• Planning menus the IDDSI way, and other therapeutic diets (Month 4, in person)

  • •IDDSI approach and principles, The IDDSI HACCP and audits, prepping the menu for IDDSI, including snacks

  • IDDSI and therapeutic diets for most menus - bringing it all together

  • Meeting nutritional needs with texture modification: Practical texture modification and testing for all levels, including fluids

• Sustainability - Farm to fork visit (Month 12, in person)

  • Adapting menus for sustainability

  • Plant-based options and meeting nutritional needs

  • Waste- overproduction, plate waste and yield

• Dining and mealtimes to make a difference/Hydration (Month 8)

  • Dining integration with catering roles (if relevant) - who leads and who manages service

  • Hydration and dehydration – meeting clinical and hospitality needs for vulnerable groups