UFS’s Business Development Chef Mark McCarthy explained recently that this topic had developed alongside Unilever’s annual ‘menu reports’ (volumes 1, 2 and 3) which serve to give the catering trade a global snapshot of the foodservice industry using global research while at the same time making it relevant to Ireland.
He’d found the topic of Health and Nutrition to be a barrier to food service here and suggested that, “This is perhaps the result of a gap in the industry about this topic,” he suggested.
The objective of the course is to give chefs a holistic view of nutrition in the workplace and it can be delivered in just one seven-hour day with an exam at the end of it.
Launched nine months ago in the UK the course can also be blended with other modules and is now making its way into Ireland. To date, some 45 lecturers have been trained-up.
These lecturers can also go out onsite and make the course part of their Trainer of Trainers programmes through interactive and group work.