This course is designed to equip participants with essential skills and knowledge required to prepare meals that align with the International Dysphagia Diet Standardisation Initiative (IDDSI) Framework. Participants will gain confidence in modifying food textures using a variety of common kitchen equipment and will learn strategies to retain and maximize the nutritional value of meals for individuals with swallowing difficulties.
Pre-requisites:
- Completed and passed e-learning module
- Identify dysphagia diet levels (minimal 3) which the institution will be providing
- Able to carry out the different diet testing methods (as guided by the Institution Champions)
Course Objectives:
Upon completion of the course, participants will be able to:
- Be able to prepare diets that meet IDDSI Framework Standards
- Be able to modify diets with a range of kitchen equipment provided
- Be equipped with strategies which can help retain/maximise nutritional value of meals
- Demonstrate ability to prepare 3 dishes that meet the 3 minimum diet levels for institutions
Who Should Attend:
- Kitchen Chefs
- Food Preparation Staff
Competency Mapping:
- CCSSF-PC-F-1001-1 Support client with or without swallowing difficulties in oral feeding. Encourage clients’ participation to maximise independence (Basic I)
- CCSSF-PC-F-3002-1 Observe, identify, record and report client’s nutritional intake and adherence to diet plan (Intermediate)
- CCSSF-T-CAS-2021-1 Assist therapist in performing client assessments (Basic II)
- CCSSF-T-FOCACT-3023-1 Support therapists to reinforce client education and training to client and caregivers (Intermediate)
Course Fee: $310.00 (before GST)
For enquiries, please contact us at:
slcwcadmin@stluke.org.sg (6895 2786)
sla_admin@stluke.org.sg (6895 2782)
