We’re developing practical learning resources, trainer materials and assessment guidance to support the rollout of new Culinary Skills for Aged Care Food Service Units of Competency, equipping Chefs and Cooks with the specialised skills needed in aged care and similar care settings.

Through consultation with industry, government and training providers, we identified that culinary training does not currently equip Cooks and Chefs with the specialised skills required to meet the complex food and nutrition needs of ageing Australians.

To address this gap, we are delivering an Implementation, Promotion and Monitoring (IPM) Activity Project to support the rollout of four new Culinary Skills for Aged Care Food Service Units of Competency.

We are developing practical learning resources, trainer materials and assessment guidance to support training delivery in this area. The Units of Competency will include knowledge and skills related, but not limited to:

• Interpreting and adapting menus to meet nutrition standards in care settings

• Communicating dietary requirements within multidisciplinary care teams

• Applying texture-modification techniques in food preparation

• Presenting meals that support choice, dignity and positive dining experiences

SaCSA is seeking expressions of interest to join the Project Reference Group for this project. Members will provide independent, timely and expert input to guide this work. Read the Terms of Reference to learn more about key responsibilities. 

EOIs Close: Wednesday, 25 March 2026