A more mature flavour

THE rapidly growing aged care industry has led to demand for chefs who are specifically trained to meet the nutritional needs of older people.

A free certificate II qualification in kitchen operations is now available that focuses on foods suitable for serving within the aged care sector.

TAFE SA cookery lecturer Sarah Hancox says aged-care chefs have a unique skillset and are often required to serve meals that have a modified texture, while still maintaining maximum taste and visual appeal.

She says older people are considered a “vulnerable’’ group of clients so strict food hygiene, compliance and dietary requirements must be adhered to, adding that menus must also take into consideration those who are diabetic, gluten-free or have other dietary restrictions.

The challenges involved, as well as the growing trend towards modelling aged care facilities on high-end hotels, makes aged care cookery a rewarding career, Hancox says.

“It used to be that [cooking for aged care facilities] wasn’t really glamorous but it has changed a lot,’’ she says. “Some people are going into [aged care] when they’re in their 60s so they are definitely more particular about the foods they want to be eating.

“The last time I went into a Southern Cross Care site, the lunch buffet included beef and noodle stir-fry, chicken chasseur and a vegetarian medley, plus three hot side dishes.’’

Hancox says aged-care chefs enjoy a more stable environment, with set hours of work.

Funding through food distributor Bidfood has enabled an eight-week course to be offered free to students. Southern Cross Care and group training organisation Maxima have also partnered with TAFE SA to facilitate work placements at aged care facilities throughout Adelaide.

Bidfood healthcare national manager Daniel Desteno says offering tasty food options to aged care residents was an essential to providing care with dignity.

“This initiative served the dual purpose of providing onthe-job training to enhance the aged-care meals experience, while opening up employment opportunities in the industry for inspired and creative-minded people seeking to make a positive difference,’’ he says.

David Nguyen, 22, has completed the course and has since taken up a chef apprenticeship with Southern Cross Care at Gawler. “Working in the aged-care kitchen opened my eyes and gave me a real insight into how kitchens work,’’ he says.

“I learnt about paying attention to every detail and making delicious food with knowledgeable chefs.’’