Maggie Beer Foundation welcomes support to improve aged care food experiences
The Maggie Beer Foundation (MBF), along with partners William Angliss Institute and Altura Learning, has welcomed an announcement by Aged Care Minister Ken Wyatt of a $500,000 grant to create online training for aged care cooks and chefs across Australia.
“Chefs and cooks are at the frontline in aged care and there is so much we can do to help them bring life-altering change to so many older Australians,” Beer said. “I am thrilled and delighted that the Federal Government has chosen to support our training programs.
“This wonderful support will enable us to help cooks and chefs right across Australia to provide enjoyable, appetising and nutritious food to older people. The MBF has been running face-to-face training courses since its inception in 2014.
“When the learning is taken back into aged care homes, we have seen dramatic changes in the engagement of staff and the wellbeing of the residents. The creation of an online program will enable all chefs and cooks across Australia to gain access to the training.”
Year One of the program consists of 11 training modules which will be distributed in cooperation with William Angliss Institute and Altura Learning.
“These two partners are highly credentialed and the leaders in their fields,” said Beer. “Together we will create high quality, practical training which will make an immediate difference to the lives of older Australians.”
Yvie Webley, CEO Altura Learning, said it was a privilege to be working with the Maggie Beer Foundation.
“Like the MBF, Altura Learning believe that through this training, there will be a significant improvement in the current structure of training courses for chefs who wish to work in the residential aged care and home care sector,” she said.
William Angliss Institute CEO Nicholas Hunt said the training initiative has shown positive impacts on the wellbeing of aged care residents.
“William Angliss Institute has worked closely with industry to identify skill sets needed to support staff and improve not only their knowledge of various illnesses, such as dementia, but also specific nutritional requirements of the aged,” he said.
“The training has been designed for accessibility by industry with delivery to be available both online or in the workplace,”
26th February 2019
