Aged Care worker walking with food cart into dining area

Cooking with Care: Designing Learning Resources for Culinary Skills in Aged Care Food Service

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.

Timeline & Milestones

May - July 2026

Initial Framework Development

May - September 2026

Stakeholder Engagement Activities

July - October 2026

Development and Launch of Resources

Project Overview

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

This project will deliver significant benefits by:

Providing

specialised, job-ready skills for Chefs and Cooks working across aged care and other specialised care settings

Enabling

faster implementation of the new Units of Competency through ready-to-use learning resources, trainer materials and assessment guidance

Enhancing

the quality and consistency of food and nutrition services to align with the Strengthened Aged Care Quality Standards and Standard 6 of the Royal Commission into Aged Care Quality and Safety

Aligning

training with industry needs, compliance requirements and clear career progression pathways in aged care

Meet the Project Reference Group supporting better culinary outcomes in aged care and similar care settings.

Project Reference Group

Representing industry, organisations, registered training organisations and employees, our Project Reference Group members bring diverse expertise and practical insights. Their guidance supports the development of learning resources, trainer materials and assessment guidance that equip chefs and cooks with the specialised culinary skills needed in aged care and similar care settings.

Lindsey O’Grady – Senior Catering Operations Specialist (Aged Care), RiseUp Group Australia (Industry/Organisation)

Jenny Boyd – Food Safety, Risk and Maintenance Manager, RSL Lifecare (Industry/Employee)

Gwyn Ellis – Advanced Skills Lecturer 2, North Metropolitan TAFE (RTO)

Lesley Woods – Chief Operating Officer, Maggie Beer Foundation (Industry/Organisation)

Alyson Pearce – Chief Strategy & Innovation Officer, Royal Freemasons’ Benevolent Institution (Industry/Employee)

Katherine Faye Villar – Clinical Educator, Narrogin Cottage Homes (Industry)

Daman Jeet Rana – Director, Adelaide Culinary Institute (RTO)

Clare Bennett – Workplace Trainer/Careers Advisor, East Grampians Health Service (Industry/Employee)

Andrew Wisken – Vice President, Australian Culinary Federation (Industry/RTO)

Heba Hassanin – Training & Education Officer/Accredited Practising Dietitian (APD), Multicultural Communities Council of Illawarra (Organisation)

Dr Julie Cichero – Co-Founder and Director IDDSI Global, Eat Drink Swallow Safe (Industry)

Project Team

Philip Caldicott

Project Lead

Chantelle Martin

Stakeholder Engagement Manager

Timeline
Overview
Project Reference Group
Team