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School catering staff

School catering staff


School catering qualifications

In order to implement healthy eating policies and provide fresh, healthy meals that meet nutritional standards, training for school catering staff at all levels is essential.

Training enables school catering staff to:

  • renew their cooking skills;
  • plan new, healthier menus;
  • have a better understanding of nutrition and food safety; and
  • develop skills in customer care and marketing.

All of our school catering staff receive training in food hygiene and nutrition. NVQ skills sessions are carried out in our training kitchen where staff gain practical cooking experience. A summary of this training is provided below.

School meals - sliced kiwi Catering training Catering training

Level 2 Award in Food Safety in Catering

All staff have to achieve a Level 2 Award in Food Safety in Catering. The course gives learners a basic awareness of good hygiene and safety issues and meets food industry recommendations, with regard to employees preparing, cooking and handling food in catering settings.

NVQ Level 1 and 2 in Food Preparation

This training is in partnership with Accrington and Rossendale College. Skills sessions are carried out in our training kitchen where staff get practical experience of preparing and cooking meat, poultry, fish, stocks, sauces and soups. Also health, safety, hygiene and handling equipment, preparing pastries, breads and desserts and preparing restaurant areas for service.

Nutritional awareness training

All catering supervisors have to complete a nutritional awareness training course which provides an introduction to nutrition focusing on the Balance of Good Health, dietary requirements of different groups and labelling. The course covers:

  • the relationship between nutrition, diet and health;
  • nutritional requirements of different population groups;
  • current policy, legislation and voluntary guidelines;
  • how food processing affects nutrient content; and
  • nutrition labelling.

Supervisory management training

For supervisors we provide access to supervisory management courses such as NEBSM, ILM and NVQ Level 3. These programmes give attendees the ability to:

  • list and apply the skills of an effective manager/supervisor;
  • identify and put into practise different management styles;
  • identify and put into practise the skills necessary for effective communication, both as an individual and as a team leader;
  • discuss and put into practise the management skills of motivation, delegation and time management;
  • understand their responsibility in relation to health and safety in the workplace;
  • consider a variety of skills necessary to assess and develop individual staff members; and
  • draw-up a detailed action plan on how they will transfer the learning from the programme into their work as a manager.

Customer care training

All supervisors receive training in customer care. The programme includes:

  • Bury Council customer care standards;
  • how to improve customer service;
  • how to communicate effectively with customers;
  • how to manage customer conflict situations;
  • equailty and diversity in customer care.

Manual handling

All catering staff have to complete manual handling training which teaches them how to look at the full range of manual handling tasks that are carried out, identify any problems likely to arise and the measures that will be necessary to control them.

In your area

Position of Bury in the North West
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