The Hospital Caterers Association (HCA) and National Association of Care Catering (NACC) have launched a new Level 2 Award for Catering in Health and Social Care following more than two years of development.
The first cohort of 15 learners began the qualification on 7 September 2026.
Co-produced by the HCA and NACC, the specialist award is the only Ofqual-accredited qualification supporting the International Dysphagia Diet Standardisation Initiative (IDDSI) framework alongside other special dietary requirements.
It is externally quality-assured by the Confederation of Tourism and Hospitality (CTH) and sits within funding frameworks designed to help reduce the cost for employers.
The qualification is aimed at people working across catering roles in health and social care settings, including catering assistants, supervisors, cooks, chefs, assistant catering managers, food service assistants and housekeepers.
It can be undertaken by staff working in hospitals, care homes, hospices, Meals on Wheels services and other health and social care environments.
Training combines online and face-to-face learning with workplace assessments and a one-day practical assessment.
The programme is designed to develop the skills required to prepare safe, nutritious and appetising meals for people with a range of dietary requirements.
These include texture-modified diets, dysphagia requirements, allergies, intolerances and specialist clinical diets.
Learners will also develop knowledge around balanced menu planning and national nutritional guidance, taking into account hydration, malnutrition, sustainability, seasonality and the requirements of different service-user groups.
The qualification is delivered through two modules.
The first focuses on how nutrition and hydration affect health and wellbeing, applying that knowledge to different service users and working alongside other health and social care professionals.
The second develops knowledge around menu planning and the preparation and service of food and drink for people with special dietary requirements.
This includes food and drink modification, food hypersensitivities and other specialist diets, alongside the importance of patient safety.
Face-to-face practical assessments will be delivered at venues around the UK to increase accessibility.
NACC National Chairman Neel Radia said: “I am delighted that this landmark qualification is now available to all catering personnel in our two sectors.
“The Level 2 Award has been designed by caterers, for caterers and is suitable for any level as a benchmark standard, be that as a core skills standard for all new inductions or a career-enhancing qualification for existing staff.
“With health and social care facing ever-worsening challenges when it comes to recruitment and retention, food price inflation and squeezed budgets, demonstrating support through clear career progression pathways is more important than ever.
“As a regulated, quality-assured qualification the Level 2 Award will carry far more credibility than any existing unregulated training courses.
“Not only will it give successful candidates the confidence to safely deliver nutritional support to their service users, but it will also provide valuable recognition in their chosen career.”
Nicola Strawther, National Chair of the HCA, said: “The launch of this qualification is an important milestone for healthcare catering.
“Our workforce has a vital role in supporting patient safety, recovery and wellbeing. Providing colleagues with access to recognised, high-quality development ensures they can build the specialist knowledge their roles require.
“The HCA is proud to have worked with the NACC to create a practical qualification that will strengthen professional standards, support career progression and help catering teams provide safe, nutritious and inclusive food for everyone in their care.”
The Level 2 Award for Catering in Health and Social Care is priced at £375 plus VAT for HCA and NACC members and £475 plus VAT for non-members.
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