Culinary Skills for Aged Care Food Service
We’re developing new Units of Competency to equip Chefs and Cooks with the specialised skills needed for aged care and similar settings. Our work ensures training reflects the realities of modern kitchens, delivering better nutrition, greater wellbeing for older Australians, and a stronger Hospitality workforce.
Draft Training Products - Additional Consultation
The drafts have been updated following guidance from the Training Package Assurance Body (TPA) on the Elements and Performance Criteria (EPC) and Application of Skills and Knowledge (ASK) templates.
Your feedback will help shape the final training products and support a skilled and sustainable aged care food service workforce.
You can view the updated drafts and provide feedback directly using Markup.
For the best experience, please access Markup on a desktop device rather than mobile. Feedback must be received prior to the closing date to be considered.
Consultation period: 8 September – 6 October 2026
Project Overview
Through extensive consultation with industry, government, and training organisations, we have identified that current training does not adequately prepare culinary workers to meet the complex nutritional needs of ageing Australians.
To address this critical gap, we are developing four new Units of Competency (UoC) that directly relate to aged care sector Cooks and Chefs. They will include knowledge and skills related, but not limited to:
- Preparing modified-texture foods
- Understanding nutrition for ageing Australians
- Planning menus for complex dietary needs
- Monitoring and tracking residents’ food intake
