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EatSafe SG Food Preparation Skills Class

Pre-requisite requirement:

  • Complete and passed Theory (e-learning)
  • 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)

Who should attend:

  • Kitchen Chefs
  • Food preparation staff

Learning Outcomes:

  • To be able to prepare diets that meet IDDSI Framework Standards
  • To be able to modify diets with a range of kitchen equipment provided
  • To be equipped with strategies which can help retain/maximise nutritional value of meals
  • To demonstrate ability to prepare 3 dishes that meet the 3 minimum diet levels for institutions

Course Description:

  • To be able to prepare diets that meet IDDSI Framework standards
  • To be able to modify diets with a range of kitchen equipment provided
  • To be equipped with strategies which can help retain/maximize nutritional value of meals
  • To demonstrate ability to prepare 3 dishes that meet the 3 minimum diet levels for institutions.

Competency Mapping (CCSSF):

  • 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)