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A “Recognition Scheme” is now available for those using the Professional Standards. A certificate and a place on the LACA “Roll of Honour” recognising the commitment of those employers/ organisations/ schools/ individuals who sign up. So all you need to do is fill in the form and provide information telling us “why you are in”.

Please SEND to:

LACA Administration6 The QuadSovereign WayChesterCH1 4QP

or EMAIL it to: [email protected]

The Roll of Honour will be on the LACA website.

There are so many dedicated and skilled staff in the schools, who should be recognised and valued for the contribution they are making to the health and well-being of pupils in our schools.

Workforce Development StandardsThe UK’s school food workforce is bigger than the Royal Navy, with more than 80,000 people involved in providing school meals for 4.8 million children a day. When the workforce standards were launched at LACA’s Main Event in Birmingham, this workforce can now be considered to be a leader in public sector catering and the most professional in the catering industry as a whole. The changes of the school food industry will have ramifications for schools and children across the country.

The last few years have seen monumental change in the school food industry, including new nutritional standards and all infants in England receiving a free school meal (which is seeing over one million more fed a year), one aspect of these changes has been to the school food workforce. The industry has been professionalised to the highest standard, the image of a school ‘dinner lady’ serving portions of chips followed by chocolate custard are long gone. Caterers in the Education sphere are amongst the most professional and talented cooks in the industry, this is evidenced each year by the consistently high standards in LACA’s School Chef of the Year Competition.

The School Catering Workforce Standards clearly define the professional requirements that underpin the delivery of quality school food and help to create a consistent standard for the industry. They say exactly what employers agree are the ‘knowledge’, ‘skills’ and ‘behaviours’ that an individual needs to achieve the best industry standard of performance in their job role. They are a way for all front and back of house catering staff to see how they are doing in relation to what they know can be achieved.

By supporting schools and catering providers to develop a committed and skills workforce, the Workforce Standards will help to engage and motivate employees, raise morale and improve the profile and image of the school food sector. They are purposefully designed to sit along, but not replace, in-house training, apprenticeships and qualifications.

Contents3 A professional standard for a

midday supervisor

5 A professional standard for a general kitchen/catering assistant

7 A professional standard for an assistant cook

11 A professional standard for a cook

15 A professional standard for a head of kitchen

19 Organisation/School Contact form

A professional standard for a midday supervisor

A midday supervisor is key to ensuring the pupils during a lunch service are in the right place at the right time, are fed in a friendly and safe environment and get the best out of their breaks. Midday supervisors are often engaged in a variety of roles within the school outside of the lunch break and can provide an excellent link between the catering team and wider school. In the dining room theyensure the friendly, effective and efficient service of lunch and outside of the dining area may control gamesareas, playgrounds or other activities. The midday supervisor may rotate around these different tasks overeach lunch service, or on a daily or weekly basis. They provide the structure for the lunch break and foodservice and building a good rapport with the catering team, pupils and teaching staff is essential to a greatoperation. Usually employed directly by the school, the midday supervisor will bring the culture desired by thesenior team into the dining room and can make the lunch experience enjoyable and structured, enablingplay time, facilitating food service, and building social skills of the pupils.

The structure of the standardThe table included in this document contains a professional standard that employers have agreed is aprofessional level of competence for the role of a midday supervisor in a school catering operation.

The standard is presented in three parts covering:PART 1 Knowledge (Know it!)PART 2 Skills (Show it!)PART 3 Behaviours (Live it!)

Encouragebehaviours andmanage activitiesof pupils

Safeguarding andConfidentiality

Element of thestandard Knowledge (Know it!) Skills (Show it!) Behaviours (Live it!)

Know how to lay out the dining areaand equipment to make the best useof the space and run the best mealservice

Know the signs to look for in pupilsto recognise when extra help may berequired

Know safe and acceptable methodsfor controlling behaviour of pupils inline with school policies andprocedures

Know how to engage pupils topromote and encourage goodbehaviour, inclusion andparticipation

Know the types of sensitive data thatmay be required in the cateringoperation for pupils in the diningarea and how this must be used andstored in adherence to dataprotection

Know the organisation’ssafeguarding policy and procedures

Know what to look for to identifypotential safeguarding situations

Work with the catering team toensure the dining room is ready forthe pupils when they arrive

Work with catering and school teammembers to identify pupils who mayneed extra help during the meal orduring activitiesIdentify and reward good behaviourand address bad behaviour inaccordance with the school’spolicies and procedures

Develop a good rapport with pupilsat meal time and during activities toensure all feel valued and included

Receive, store and use confidentialdata relating to pupils within ownarea of responsibility.

Watch for indications of potentialsafeguarding issues and reportimmediately in line withorganisational policies andprocedures

Make the dining room attractivewithin the limits of the school andfacilities

Anticipate and respond to individualpupils, changing approach as requiredfor each pupil, using the support ofteam members when neededPositively encourage goodbehaviours, provide a fair andtolerant midday service where pupilsunderstand the rules and follow them

See the dining experience throughthe eyes of the child and build arapport with pupils so they trust andrespect midday supervisors and thecatering team

Take a proactive approach tosafeguarding, ensuring effective ongoing communication with relevantparties to ensure the safety andwelfare of pupils

midday supervisor_Layout 1 30/05/2018 13:21 Page 1

A professional standard for a midday supervisorA midday supervisor is key to ensuring the pupils during a lunch service are in the right place at the right time, are fed in a friendly and safe environment and get the best out of their breaks. Midday supervisors are often engaged in a variety of roles within the school outside of the lunch break and can provide an excellent link between the catering team and wider school. In the dining room they ensure the friendly, effective and efficient service of lunch and outside of the dining area may control games areas, playgrounds or other activities. The midday supervisor may rotate around these different tasks over each lunch service, or on a daily or weekly basis. They provide the structure for the lunch break and food service and building a good rapport with the catering team, pupils and teaching staff is essential to a great operation. Usually employed directly by the school, the midday supervisor will bring the culture desired by the senior team into the dining room and can make the lunch experience enjoyable and structured, enabling play time, facilitating food service, and building social skills of the pupils.

The structure of the standardThe table included in this document contains a professional standard that employers have agreed is a professional level of competence for the role of a midday supervisor in a school catering operation.


3

Nutrition andallergens

First aid

Health, safety andhygiene

Teamwork andculture


Understand what constitutes ahealthy balanced meal in line withthe food based standards andguidance and why these areimportant

Know common food allergens andhow the school and school caterersmanage them, including the role ofthe midday supervisor

Know what to do if first aid ormedical assistance is needed

Know how to work with the cateringteam organise the dining roomservice in the quickest and safestway

Know the requirements for dailyhealth and safety checks of thedining area, equipment, heating andlighting

Identify the personal hygienestandards, food safety practices andprocedures required and understandthe importance of following them

Know and understand how tocommunicate with pupils, cateringteam members, school staff andother stakeholders

Understand the principles of teamwork and how own role fits into thecatering and school team structuresto achieve aims and objectives

Recognise where conflict exists andunderstand how it can be preventedand resolved

Encourage pupils to choose and eata balanced meal, explaining to themhow and why different foods aregood for them

Identify allergens in school food,communicate with school caterersand ensure pupils with allergies eataccordingly

Deal with medical incidentsefficiently and considerately in linewith policies and procedures

Guide the pupils through each stageof the meal service in a fast and safeway, assisting when needed

Check the dining area to make sure itis safe, dealing with any hazards thatare found, encourage safe behaviourfrom pupils

Maintain a clean and hygienic diningroom environment at all times,dealing with hazards as they occurand ensuring food safety proceduresare followed at all times

Use different types of communicationdepending on the situation and who youare communicating with to ensure themessage is transmitted correctly

Work consistently with catering teamand school staff to ensure the wholeschool approach to school catering

Identify conflicts andmisunderstandings quickly and workon a solution that avoids disruptionto the organisation

Know what food is on offer, what itcontains, manage pupils’ choices toensure they get a balanced meal andhelp pupils learn about why it isimportant

Show empathy when dealing withfirst aid issues

Work with pupils to give them apositive, efficient and safe mealservice

Lead by example showing pupilshow to be healthy and safe

Have high personal hygienestandards and demonstrate a cleanwork area ethic at all times

Tailor communication individually toeach person, whether they are apupil, team member or otherstakeholder

Encourage good team work withcolleagues, improving workingrelationships whenever possible andbecoming the bridge between theschool, pupils and catering teams

Be able to step back and considerwhere conflicts andmisunderstandings have started andthe best way to deal with them basedon the people involved

midday supervisor_Layout 1 30/05/2018 13:21 Page 2

2t. 0333 005 0226 e. [email protected]

4

A professional standard for a general kitchen/catering assistant

A general kitchen/catering assistant works as part of the kitchen team to help ensure the effective and efficient preparation of lunch in a school dining area. Duties may be varied and include setting up thedining area, basic food preparation and cooking, regeneration of cook-chill items, service of ready-to-eatmeal deliveries, cash handling, customer service, cleaning and maintaining equipment and service items.Clean as you go and scheduled cleaning are vital to a safe operation and a general kitchen / cateringassistant needs to make good use of available resources and reduce waste wherever possible. Correctcompletion of kitchen documentation is important to ensure legal requirements are satisfied. As part of thecatering team, assistants must work to the standards contained in the client’s / school’s food policy to meethealthy eating and wellbeing requirements and provide pupils with a varied and tasty selection of food.

The structure of the standardThe table in this document contains the professional standard that employers have agreed for the role of ageneral kitchen/catering assistant in a school catering operation.


Food preparationand cooking

Dining area

Customers andservice


Know the basic food groups used inschool catering environments andtheir common preparation methods:• Starchy foods (bread, rice,

potatoes, pasta) • Milk and dairy• Fruits and vegetables• Protein (Meat, fish, eggs and beans)• Fat and sugar

Know how to store, prepare,regenerate, cook and serve ingredientsto meet food safety and qualityrequirements in own organisation

Understand how to store and useingredients and resources effectivelyand efficiently, and the importance ofand procedure for minimising andrecording waste

Know how to set up the dining area(s),including tables, chairs and serviceequipment safely and efficiently

Know how to clear and close down thedining area and store of equipmentsuch as tables, chairs and servingequipment

Know when food should be readyand how it should be served

Know the common requirements andrequests in a school cateringoperation

Perform basic food preparation tasksas directed, following kitchenprocedures and maintaining foodsafety and quality

Store, prepare, regenerate, cook andserve ingredients correctly toproduce good quality, safe foodwithin the organisation’s proceduresand operational styleFollow procedures regarding usageand waste of resources

Work with the midday supervisor toset up the dining area in line withrequirements

Clear and close down the dining areaand store equipment in line withorganisational requirements

Ensure food is ready at the right timeand available for service

Serve food and drink, listeningcarefully to pupils and responding totheir needs

Create food which tastes good andkeeps the nutritional goodness bybest use of tools and equipment

Work safely, effectively and efficiently

Set an example to others by workingin ways which minimise waste

Work with the midday supervisor toensure the most appropriate andefficient set up and clearing of thedining area

Take pride when presenting food forservice and consider how it looksthrough the eyes of a child to ensureit is attractive and appealingMake pupils and staff feel welcome,developing a rapport during foodand drink service

General Kitchen Assistant_Layout 1 30/05/2018 13:19 Page 1

A professional standard for a general kitchen/catering assistantA general kitchen/catering assistant works as part of the kitchen team to help ensure the effective and efficient preparation of lunch in a school dining area. Duties may be varied and include setting up the dining area, basic food preparation and cooking, regeneration of cook-chill items, service of ready-to-eat meal deliveries, cash handling, customer service, cleaning and maintaining equipment and service items. Clean as you go and scheduled cleaning are vital to a safe operation and a general kitchen/catering assistant needs to make good use of available resources and reduce waste wherever possible. Correct completion of kitchen documentation is important to ensure legal requirements are satisfied. As part of the catering team, assistants must work to the standards contained in the client’s / school’s food policy to meet healthy eating and wellbeing requirements and provide pupils with a varied and tasty selection of food.

The structure of the standardThe table in this document contains the professional standard that employers have agreed for the role of a general kitchen/catering assistant in a school catering operation.


5

Nutrition,allergens anddietary needs


Teamwork andculture

Safeguarding andconfidentiality


Know what makes up a healthybalanced meal in line with the foodbased standards and guidance, andhow to ensure these are met andwhy this is important to pupils

Know common food allergens andthe organisation’s procedures foridentification, preparation andservice of them, and the keylegislation governing allergens

Know common dietary requirementsand how food is prepared to meetthese

Know the food safety practices andprocedures to ensure the safepreparation, cooking, holding andservice of food in line with legalrequirements

Know what to look for in ingredientsand how to handle and store them tomaintain quality, in line with foodsafety legislation

Know how to complete scheduledcleaning and kitchen checks, correctmethods for cleaning and equipmentbreakdown and storage, completekitchen records e.g. cleaning schedule,temperature checks, report defects andsigns of pest infestation and takecorrective actions as instructed

Know how to identify hazards in workarea, how they are reported andcommonly rectified and where to go iffurther information or assistance isrequired

Understand own role within the team andwhy training and development isimportant to work at to the higheststandards

Know how to communicate withcolleagues and team members from adiverse range of backgrounds and cultures,how to support team members whenneeded and how the team ensures thecatering needs of the school are met

Know how the catering operationsupports the whole school operation,know key school staff and otherstakeholders

Know the types of sensitive data thatmay be required in the cateringoperation for pupils in the dining areaand how this must be used and storedin adherence to data protection

Know what to look for to identifypotential safeguarding situationsKnow the organisation’s safeguardingpolicy and procedures

Follow instruction when preparing,cooking, regenerating and servingfood to keep the nutritionalgoodness (e.g. by not adding salt,using healthier cooking methods)

Identify allergens in preparation andcooking of food, ensure it isprepared, cooked and stored in linewith legal and organisationalprocedures

Ensure dietary requirements are metwhen preparing, cooking,regenerating and serving food

Prepare, cook and present food toagreed food safety practices andguidelines, ensuring a clean andhygienic kitchen environment ismaintained at all times and foodsafety procedures are followed andrecordedEnsure ingredients are stored,prepared, cooked and presented todeliver a quality product that is safefor the consumer

Check work areas in line withorganisational procedures, worksafely and ensure all records, e.g.cleaning schedules, temperaturechecks, are completed accurately

Regularly check work area to makesure it is safe, report hazards, rectifyhazards where possible and followsafe systems of working

Communicate with different peopleusing a variety of methods in thebest way for the situation, and takepart in training and developmentactivities to develop own skillsWork effectively with team membersand support them to ensure thatfood is prepared efficiently, to therequired standard within designatedtimescales to quality standards

Work with own team and schoolstaff to provide a whole schoolapproach to food as a vital elementof school life, celebrating successand addressing challenges anddelivering an excellent cateringservice

Receive, store and use confidentialdata relating to pupils within ownarea of responsibility

Look out for potential safeguardingissues and report immediately inline with organisational policies andprocedures

Look for ways to make foodappetising and appealing, encouragepupils to experiment with familiarand new foods

Take responsibility for allergens anddietary requirements in the schoolcatering operation

Put safety at the forefront of all worktasks, embrace a clean-as-you-goapproach, be proactive whenidentifying potential hazards,maintaining records and reporting ina timely manner

Take pride in own role through anenthusiastic and professionalapproach to tasks, welcome feedbackand use it to plan ways of improving

Respond positively to instructionand work to assist team members tocomplete tasks on time, listen andrespect other peoples’ point of view,respond politely and promote a fair,non-discriminatory and equalworking environmentLive the values of the school foodplan to embrace a whole schoolapproach to food

Take a proactive approach tosafeguarding, ensuring effective ongoing communication with relevantparties to ensure the safety andwelfare of pupils

General Kitchen Assistant_Layout 1 30/05/2018 13:19 Page 2


A professional standard for an assistant cookAn assistant cook works as part of the kitchen team, usually in larger schools and provides support to the cook and / or head of kitchen with preparation, cooking and service, as well as wider kitchen duties. The assistant cook needs to have a wide range of knowledge and skills for food types, cooking methods and dish composition. In some kitchens, kitchen assistants may also take on some of the responsibilities of the assistant cook, and many core competencies, e.g. Food Safety, run parallel across the standards. Often larger operations will have more assistant cooks, who may also deputise for the school cook when necessary. Correct completion of kitchen documentation is important to ensure legal requirements are being satisfied. The catering team will work to set standards laid out in the client’s / school’s food policy to meet the healthy eating and wellbeing requirements.

The structure of the standardThe table in this document contains the professional standard that employers have agreed for the role of an assistant cook in a school catering operation.


A professional standard for an assistant cook

An assistant cook works as part of the kitchen team, usually in larger schools and provides support to the cook and / or head of kitchen with preparation, cooking and service, as well as wider kitchen duties. The assistant cook needs to have a wide range of knowledge and skills for food types,cooking methods and dish composition. In some kitchens, kitchen assistants may also take on some of theresponsibilities of the assistant cook, and many core competencies, e.g. Food Safety, run parallel across thestandards. Often larger operations will have more assistant cooks, who may also deputise for the school cookwhen necessary. Correct completion of kitchen documentation is important to ensure legal requirements arebeing satisfied. The catering team will work to set standards laid out in the client’s / school’s food policy tomeet the healthy eating and wellbeing requirements.

The structure of the standardThe table in this document contains the professional standard that employers have agreed for the role of anassistant cook in a school catering operation.




Know the food groups used in schoolcatering environments and theircommon preparation methodsFood groups:Meat, fish, poultry, fruit and vegetables,bread, soups , sauces, rice pasta andpulses, cakes, biscuits and spongesPreparation and cooking methods:Preparation with a knife, mixing,combining ingredients, machineprocessingBoiling, poaching, baking, roasting,grilling, frying, steaming, simmering,combination cooking

Know the importance of checking thequantity and quality of ingredientsfor dishes

Know menu and dish specifications

Know how to maximise quality whencooking and packaging food fortransportation

Know what makes up a healthybalanced meal in line with the foodbased standards and guidance, andhow to ensure these are met and whythis is important to pupils

Perform food preparation tasks asrequired, following kitchen proceduresand maintaining food safety and qualityFood groups:Meat, fish, poultry, fruit and vegetables,bread, soups, sauces, rice pasta andpulses, cakes, biscuits and spongesPreparation and cooking methods:Preparation with a knife, mixing,combining ingredients, machineprocessingBoiling, poaching, baking, roasting,grilling, frying, steaming, simmering,combination cooking

Ensure ingredients and commoditiesare of the required quality andquantity

Use menu and dish specifications toprepare dishes to meetorganisational standardsMaximise quality of food whencooking and packaging fortransportation

Prepare, cook, regenerate and servefood to keep the nutritionalgoodness (e.g. by not adding salt,using healthier cooking methods)


Prepare and present food in the mostappealing and attractive way

Instinctively work in a safe way

Prepare and serve a mix of familiarand new foods and encouragechildren to experiment

Assistant Cook_Layout 1 30/05/2018 13:15 Page 1

7





Know why it is important to talk toyour customers, including staff andpupils

Know how to present dishes forservice in line with organisation’sstandards and requirements

Know when food should be readyand how it should be served

Know common food allergens andthe organisation’s procedures foridentification, preparation andservice of them, and where to obtainallergy and dietary information fordishes and for customers

Know common dietary and religiousrequirements

Know how to adapt recipes to meetlocal needs

Know the food safety practices andprocedures to ensure the safepreparation, cooking, holding andservice of food in line with legalrequirements

Engage positively with pupils andstaff when serving food

Present dishes for service toorganisational standard

Serve food in line withorganisational procedures, providingcustomers with information andassistance as required

Ensure allergens are clearlyidentified during production of food,identify which customers havedietary requirements and adaptdishes accordingly to meet them

Adapt recipes to meet dietary andreligious needs

Adapt recipes to meet local needsand preferences, e.g. volume, schoolstandards

Prepare, cook and present food toagreed food safety practices andguidelines, ensuring a clean andhygienic kitchen environment ismaintained at all times and foodsafety management procedures arefollowed and recorded

Actively seek to engage positivelywith pupils, school staff and parentswhenever possible

See the dining experience throughthe eyes of a child and use thisperspective to make food appealingand appetising

Serve in a friendly and efficientmanner

Take responsibility for allergens inthe workplace and provide a discreetalternative to those with allergies orother dietary requirements

Put safety at the forefront of all worktasks, embrace a clean-as-you-goapproach, be proactive whenidentifying potential hazards,maintaining records and reporting ina timely manner

Be vigilant and aware of potentialrisks within the kitchen environmentand take action to prevent them



Health, safety andhygiene (continued)

Teamwork andculture



Know how to complete scheduledcleaning and kitchen checks,complete kitchen records e.g.cleaning schedule, temperaturechecks, report defects and signs ofpest infestation and take correctiveactions as instructed

Know how to identify hazards inwork area, how to record andaddress them and the potentialconsequences of those risks andwhere to go if further information isrequired

Understand own role within the teamand the importance of training anddevelopment to maximise ownperformance

Know how to communicate with andinstruct colleagues and teammembers from a diverse range ofbackgrounds and cultures, how tosupport team members when neededand how the team ensures thecatering needs of the school are met

Ensure ingredients are stored,prepared, cooked and presented todeliver a quality product that is safefor the consumer

Check work areas in line withorganisational procedures, worksafely and ensure all records, e.g.cleaning schedules, temperaturechecks, are completed accurately

Inspect work area, undertake alltasks with due care and attention,reporting risks in the appropriatemanner, rectify hazards wherepossible and follow safe systems ofworking

Communicate with different peopleusing different methods in the bestway for the situation, develop ownskills and knowledge throughtraining and experiences

Work efficiently with team members,giving clear instructions and supportthem to ensure that food is preparedto the required standard withindesignated timescales to qualitystandards

Take pride in own role through anenthusiastic and professionalapproach to tasks, welcome feedbackand use it to plan ways of improving,recognise own personal growth andachievement

Demonstrate positive behaviours toteam members to complete tasks ontime, listen and respect otherpeoples’ point of view, respondpolitely and promote a fair, non-discriminatory and equal workingenvironment


9

Teamwork andculture (continued)

Stock, orders andcosting



Know the roles, duties andresponsibilities of a school cook /head of kitchen

Know how the catering operationsupports the whole school operation,know key school staff and otherstakeholders

Understand the basic costing andyield of dishes and effective stockcontrol

Understand the principles ofordering, delivery, storage, stockrotation and waste management


Know the school’s safeguardingpolicies and procedures, how toidentify and report potentialsafeguarding concerns

Deputise for the school cook / headof kitchen during absence

Work with own team and school staffto provide a whole school approachto food as a vital element of schoollife, celebrating success andaddressing challenges to deliver anexcellent catering service

Follow instruction to meet targetsand effectively controllingingredients and resources

Follow procedures regardingordering, storage, rotation, usageand waste of ingredients andresources


Look out for potential safeguardingissues and report immediately in linewith organisational policies andprocedures

Be proactive in learning the roles,duties and responsibilities of aschool cook / head of kitchen

Live the values of the school foodplan to embrace a whole schoolapproach to food

Be financially aware in approach toall aspects of work

Set an example to others by workingin ways which minimise waste ofingredients and resources

Take a proactive approach tosafeguarding, ensuring effective ongoing communication with relevantparties



A professional standard for a cook

A cook works with the head of kitchen and kitchen team to prepare, cook and serve meals, snacks and other requirements. They provide support to the head of kitchen and bring the plans and recipes to fruition. The cook ensures the kitchen team work to the head of kitchen’s specification to deliver the quality and content required to satisfy the customer and governancerequirements. In a larger operation school cooks may be supported by either assistant cooks, catering /kitchen assistants or a combination of both. The core preparation and cooking competencies remain thesame, but more responsibility will be given for training, stock and ordering, depending on the organisation.Although focussing on a school environment the knowledge, skills and behaviours will match closely with acook in other industry sectors.

The structure of the standardThe table included in this document contains a professional standard that employers have agreed is aprofessional level of competence for the role of a cook in a school catering operation.




Know the food groups used in schoolcatering environments and their commonpreparation methodsFood groups:Meat, fish, poultry, fruit andvegetables, bread, soups, sauces,rice pasta and pulses, cakes, biscuitsand spongesPreparation and cooking methods:Preparation with a knife, mixing,combining ingredients, machineprocessingBoiling, poaching, baking, roasting,grilling, frying, steaming, simmering,combination cooking

Know the importance of checking thequantity and quality of ingredientsfor dishes

Know what constitutes a healthybalanced meal in line with the foodbased standards and guidance, howto ensure the kitchen team meetthese and why this is important topupils

Know how to adapt, scale and followmenu / dish specifications and foodstandards and when suitablealternatives, such as special menuscan be used to enhance the wholeschool approach

Perform food preparation tasks asrequired, following kitchen proceduresand maintaining food safety and qualityFood groups:Meat, fish, poultry, fruit andvegetables, bread, soups, sauces,rice pasta and pulses, cakes, biscuitsand spongesPreparation and cooking methods:Preparation with a knife, mixing,combining ingredients, machineprocessingBoiling, poaching, baking, roasting,grilling, frying, steaming, simmering,combination cooking

Ensure ingredients and commoditiesare of the required quality andquantity

Ensure team prepare, cook,regenerate and serve food to keepthe nutritional goodness (e.g. by notadding salt, using healthier cookingmethods)

Use menu / dish specifications andfood standards to prepare the correctvolume of food with adaptations asrequired by the consumers. Prepare,cook and serve high quality food ontime and to budget


Instinctively work in a safe way

Promote healthier ways of foodpreparation and production

Prepare and serve a mix of familiarand new foods and encourage pupilsto experiment

Energise kitchen team to producehigh quality food on time, look foropportunities to get pupils excitedabout food, such as themed menusduring sporting events

A Cook_Layout 1 30/05/2018 13:12 Page 1

A professional standard for a cookA cook works with the head of kitchen and kitchen team to prepare, cook and serve meals, snacks and other requirements. They provide support to the head of kitchen and bring the plans and recipes to fruition. The cook ensures the kitchen team work to the head of kitchen’s specification to deliver the quality and content required to satisfy the customer and governance requirements. In a larger operation school cooks may be supported by either assistant cooks, catering/kitchen assistants or a combination of both. The core preparation and cooking competencies remain the same, but more responsibility will be given for training, stock and ordering, depending on the organisation. Although focussing on a school environment the knowledge, skills and behaviours will match closely with a cook in other industry sectors.

The structure of the standardThe table included in this document contains a professional standard that employers have agreed is a professional level of competence for the role of a cook in a school catering operation.


11





Know why it is important to talk toyour customers, including staff andpupils

Know how to present dishes forservice in line with organisation’sstandards and requirements

Know the service style and operationin organisation

Know common food allergens andorganisation’s procedures foridentification, preparation andservice of them, including where toobtain allergy and dietaryinformation for dishes and forcustomers

Know common dietary and religiousrequirements

Know how to adapt recipes to meetlocal needs

Know the food safety practices andprocedures to ensure the safepreparation, cooking, holding andservice of food in line with HACCPand other legislative requirements


Know how to complete scheduledcleaning and inspection tasks,monitor building for defects andsigns of pest infestation andcorrective actions to take whenissues are identified

Engage with customers whenserving food

Present dishes for service toorganisational standard

Serve food in line withorganisational procedures, providingcustomers with information andassistance as required

Ensure allergens are clearlyidentified during production, identifywhich customers have dietaryrequirements and how to meet them

Adapt recipes to meet dietary andreligious needs

Adapt recipes to meet local needsand preferences, e.g. volume, schoolstandards

Prepare, cook and present food toagreed food safety practices,legislation and guidelines, ensuringa clean and hygienic kitchenenvironment is maintained at alltimes and food safety managementprocedures followed / recorded

Ensure ingredients are stored,prepared, cooked and presented todeliver a quality product that is safefor the consumer

Complete checks on work areas inline with organisational procedures,ensure team members work safelyand ensure all documentation iscompleted accurately

Listen to school and pupil voicethrough opportunities such asschool councils or School NutritionAction Groups (SNAG)Take pride in dish presentation andsee the dining experience throughthe eyes of a child to make sure food isappealing, appetising and tastes goodServe in an friendly and efficientmanner

Take responsibility for allergens inthe workplace and provide a discreetalternative to those with allergies orother dietary requirements

Bring new ideas for techniques,ingredients and dishes to theattention of the head of kitchenTake accountability for dishcomposition and identification ofallergens or special dietary needs

Put safety first and proactivelymanage the day to day health andsafety requirements of the kitchen

Encourage team members in aculture of compliance and safeworking



Health, safety andhygiene(continued)

Teamwork, cultureand leadership


Know how to identify hazards inwork area, how these are commonlyrectified and where to go if furtherinformation is required

Understand how personal and teamperformance impacts on thesuccessful production of dishes andmenu items and the importance oftraining and development tomaximise own performance

Know how to communicate with,motivate and instruct colleagues andteam members from a diverse rangeof backgrounds and cultures, how tosupport team members when neededand how the team ensures thecatering needs of the school are met

Know the procedures for reviewingthe performance of staff and thebenefit of, and how to access stafftraining and developmentopportunities

Know how own role within schoolcatering can positively impact on thewhole school approach and why thisis important to the success andachievement of the school and itspupils

Complete inspections of work area,contributing to risk assessments andimplementing safe systems ofworking

Work effectively, leading teams toensure dishes produced are of highquality, delivered on time and to thestandard required, develop ownskills and knowledge throughtraining and experiences

Work efficiently with team members,giving clear instructions and supportthem to ensure that food is preparedto the required standard withindesignated timescales to qualitystandards

Give feedback to team members,through performance reviews ifappropriate, in line with businessrequirements, act upon trainingneeds of team members

Work to have a positive impact awhole school approach, developinga culture that looks outside of thekitchen to ensure a joined up schoolcatering operation meets the needsof the school

Take pride in own role through anenthusiastic and professionalapproach to tasks, recognise ownpersonal growth and achievement

Demonstrate positive behaviours toteam members to complete tasks ontime, listen and respect otherpeoples’ point of view, respondpolitely and promote a fair, non-discriminatory and equal workingenvironment

Use feedback as an opportunity toimprove performance of team andindividuals, take an active interest inthe development of team members

Look for opportunities to engagewith key members of own and otherteams to promote whole schoolapproach through a positive culturein the catering operation


13

Stock, orders,costing andfinance



Know how to compile an order basedon current stock levels and plannedmenus

Know the procedures for stockreceipt, storage and control in ownorganisation

Know costs of ingredients andcommodities and why they must becontrolled

Know why wastage must beminimised and how ways of workingand effective stock control canachieve this



Complete orders for ingredients,commodities and disposable items

Receive, check and store deliveriesin an efficient manner followingorganisational policy

Use ingredients and resources inline with specifications and costings

Work in a way that minimiseswastage of ingredients and resources



Make best use of stock ensuringteam follow procedures to minimisewaste

Take responsibility for the qualityand safety of ingredients andresources

Be financially aware of the cost ofingredients, resources and wastage




A professional standard for a head of kitchen

Head of kitchen is a collective name for a range of job titles, for individuals that manage the efficient and effective running of a school catering operation to deliver a quality food service in education. Depending on the organisation, examples of these could include catering manager, chef manager, caterer, head chef or catering supervisor all of which relate to similar job roles in the wider catering industry. Running a team of cooks and kitchen / catering assistants, the manager needs to adhere to legislation and organisational guidelines, policies and procedures as well asclient specifications and budgets. Meeting Ofsted inspection requirements is also key to the role requiringthese managers to work closely with the school leadership team to ensure a whole school approach.Nutrition, portion control and quality are all essential to achieve an effective food production operation andsubsequently happy customers. The role may involve running an operation with prescribed menus, or couldinclude the responsibility for menu design. This standard has been developed as part of the School Food Plan,the details of which the head of kitchen should be familiar with. The head of kitchen must also be aware ofthe requirements of the food based standards and guidance and other relevant legislation and guidancespecific to school catering.

The structure of the standardThe table in this document contains the professional standard that employers have agreed for the role of ahead of kitchen in a school catering operation.



Service area


Know skills and techniques forpreparing high quality, nutritionallysound food in a school environment

Know the organisation’s recipe andmenu specifications

Know when menus can be altered,adapted or developed to meet school andpupil needs, and for special events (in linewith organisational / school requirements)

Know where to find information onnew ideas and trends in food anddrink service, and ways to developand cost both menus and dishes toincorporate them

Understand the importance ofproviding and maintaining standardsin a school catering operation

Know the importance of maintainingdifferent service areas for theprovision of food and drinks

Know how to prepare and displayfood and beverages to maximisesales and maintain the quality ofproducts during its shelf life in linewith the organisation’s requirements/ policy

Ensure food produced is of highquality, appealing and maximisesnutritional content

Ensure the team follow recipe and menubriefs / specifications to produceconsistent, quality dishesAdapt standard menus to meet localneeds and volumes, and develop menusto cater for specific events when requested

Plan and produce appealing menusand dishes which are positivelyreceived by pupils, give parents andcarers confidence that school meals areof a high quality, ensuring they meet thefood based standards and guidance *Where applicable to the organisation Produce clear standards and methodsfor team members to follow whenpreparing dishes

Present products and services to thehighest standard

Store, prepare, package, transport and display food safely to maintainquality

Take pride in food preparation,cooking and service; whereappropriate experiment with newtechniques and ingredients andencourage the team to do so too

Be creative and engage with otherstakeholders to provide ideas forspecial events

Use creativity and embrace diversityand the latest trends when planningand producing menus and dishes

*Where applicable to theorganisation

Proactively communicate with teamto ensure understanding of menus,dishes and recipes

Demonstrate and lead highstandards in all areas of the schoolcatering operation

head of kitchen_Layout 1 30/05/2018 13:20 Page 1

A professional standard for a head of kitchenHead of kitchen is a collective name for a range of job titles, for individuals that manage the efficient and effective running of a school catering operation to deliver a quality food service in education. Depending on the organisation, examples of these could include catering manager, chef manager, caterer, head chef or catering supervisor all of which relate to similar job roles in the wider catering industry. Running a team of cooks and kitchen / catering assistants, the manager needs to adhere to legislation and organisational guidelines, policies and procedures as well as client specifications and budgets. Meeting Ofsted inspection requirements is also key to the role requiring these managers to work closely with the school leadership team to ensure a whole school approach. Nutrition, portion control and quality are all essential to achieve an effective food production operation and subsequently happy customers. The role may involve running an operation with prescribed menus, or could include the responsibility for menu design. This standard has been developed as part of the School Food Plan, the details of which the head of kitchen should be familiar with. The head of kitchen must also be aware of the requirements of the food based standards and guidance and other relevant legislation and guidance specific to school catering.

The structure of the standardThe table in this document contains the professional standard that employers have agreed for the role of a head of kitchen in a school catering operation.


15

Service area(continued)




Know the legislative requirements forthe storage, sale and transportationof food and beverages

Understand the principles ofmerchandising and how to presentavailable food and beverages andservice information that is appealingto pupils

Know the customers of the schoolcatering operation (e.g. pupils,parents and the school), know howto market the service and why it isimportant to engage withstakeholders and help develop theschool’s food policy

Understand why having food andbeverages ready in good time to therequired standard is critical to apositive meal experience for pupils

Know why it is important to talk tostakeholders about the schoolcatering operation and the mostappropriate methods to use for eache.g. pupil, parent, school, suppliers

Know the requirements of thecontract or service level agreementwith the school, including mealnumber targets, and how the cateringoperation must meet these

Know how to prepare a menucontaining healthy balanced meals inline with the food based standardsand guidance, how to ensure thekitchen team meet these and whythis is important to pupils

Know legislative responsibilities forthe management of allergens andidentification of pupils at risk in theschool catering environment

Know how to identify and what to doto adapt menus to meet dietary,religious and other requirements

Work within the legal framework forfood and beverage preparation,storage, transport and service

Merchandise and display availablefood and beverages and serviceinformation effectively to pupils

Engage with pupils, parents and theschool regularly, including whenintroducing menus and dishes andencourage school staff to eat in thedining area

Ensure catering team work togetherto produce high quality food andbeverage on time and of good qualitythat is appealing and satisfies pupilsand encourages meal take upContribute to school cateringeducation through local and nationalinitiatives, e.g. school vegetablegarden / growing schemes,providing demonstrations / recipes

Manage contract and / or servicelevel agreements with school,communicating regularly withappropriate stakeholders onperformance

Manage team to prepare, cook,regenerate and serve food to keepthe nutritional goodness (e.g. noadded salt, healthier cookingmethods)

Ensure compliance with allergenicregulations by managing theimplementation of, training staff on,regular monitoring and review of anallergen management systemAdapt menus and recipes to meet theneeds of dietary, religious or otherneeds in line with relevant schoolrequirements, food based standardsand organisation’s procedures

Demonstrate safe and legal workingpractices at all times

Be creative and promote a pupilcentred display to engage and excite

Use proven and new methods toengage with stakeholders, and seethe dining experience through theeyes of a child, for example tastersessions, parents evenings, schoolcouncil or school nutrition actiongroups (SNAGs)

Look for ways to improve servicefrom pupils’, school’s and cateringoperation’s view point

Look to find new opportunities inline with the whole school approach,such as vegetable gardens,classroom interactivity or cookinglessons

Be accountable for meeting andexceeding contractual obligationswhilst improving standards and mealtake up

Prepare and serve a mix of familiarand new foods and encourage pupilsto experiment, being aware ofindividuals with allergies

Have a forward thinking approach tomanaging allergens, seeking suitablealternatives and ensuring legalcompliance

Create appealing meals which meetpupils’ needs without drawingattention to them




Teamwork, cultureand leadership


Understand how to manage foodsafety systems in line with currentlegislative requirements and identify,prioritise, schedule and implementmonitoring, training, maintenance orrepair work in ways which minimisedisruption to customers

Know what to look for in ingredientsand resources and how to handleand store them to maintain quality, inline with food safety legislation

Know how to, and the importance of,risk assessment, and what the healthand safety requirementsresponsibilities and accountabilitiesare for the role and workingenvironment

Understand the key legislative requirementsand initiatives driving operations, standardsand quality in school catering, e.g.food based standards and guidelines,school food plan and how these canbest integrate to own organisation

Understand the principles of teamwork and managing the engagementand motivation of teams to achievethe objectives of the school cateringoperation

Know the importance of continualprofessional development and whereto source opportunities

Understand the organisation’shuman resource policies andprocedures– e.g. managingrecruitment, induction, teamdevelopment, training andsuccession planning

Understand the team’s role in theschool and how its contribution tothe school’s food policycontributes to high quality deliveryand uptake of school meals

Prepare, cook and present food to agreedfood safety practices and guidelines,ensuring a clean and hygienic kitchenenvironment is maintained at all timesand food safety management proceduresfollowed / recorded to adhere to legislation.Ensure staff are fully trained and follow thefood safety management systemEnsure ingredients and resources arestored, prepared, cooked andpresented to deliver a quality productthat is safe for the consumer

Conduct risk assessment, ensureteam members follow health andsafety procedures, deal with healthand safety incidents promptly,recording and reporting allinformation required

Embed the requirements and ethosof the legislation and guidance intothe objectives of the catering team,leading and motivating them to workto a whole school approach

Build and maintain a team in an environmentthat encourages and facilitates effectiveworking to achieve aims and objectives.Provide support, coaching and mentoring asappropriate to maximise understandingand performance of team membersUse structure of informalperformance reviews to regularlyplan self-development in line withpersonal objectivesAssist in the recruitment andinduction process and, if applicablein organisation, follow performancemanagement systems. Plan stafftraining and development.

Conduct regular performance reviewsand agree development plans to supportthe development of teams and individuals

Communicate and work effectively withschool leadership, and engage with thedevelopment and ongoing managementof the school’s food policy

Lead the team with passion,instilling a sense of pride to ensure aconsistently high quality andefficient, safe food productionoperation

Take responsible decisions that supporthigh standards of food safety practices Use a considered approach tomanaging ingredients to maintain theirquality and safetyCreate a culture of compliance andsafe working

Encourage team members to see theimportance of their role within thewhole school approach and realisetheir individual potential

Support team members andencourage them to take a pride intheir role through demonstrating aconsistently positive andprofessional approach

Take ownership of self-developmentand complete development activitiesthat provide personal results and willsupport the organisationContinually develop team membersto improve knowledge, skills andbehaviour in line with their personaland organisational objectives

Use a customer centred approach toperformance management of staffand address poor performanceprofessionally and promptlyBe proactive and innovative whencontributing to the school’s foodpolicy


17

Teamwork, cultureand leadership(continued)

Stock, orders,costing andfinance

Technology



Understand the school’s role withinthe wider catering and hospitalityindustry, how to keep up to date withlatest trends, standards andtechnology and the potential impacton own organisation

Know the organisation’s policies andprocedures for sourcing food,beverages, disposables and cleaningsupplies

Know the importance of workingwithin budget when ordering

Know the principles of effective stockcontrol and how they work in ownorganisation

Know the financial procedures forincome and expenditure in theorganisation

Understand how technology is usedby the business to support thedelivery of products and services

Know the types of sensitive datarequired for children in the diningarea, for example: children’spersonal details or medication


Regularly review the school’soperation in light of industry trendsand changes, looking foropportunities to develop links withexternal organisations to improve theschool catering operation

Source food, beverages, disposablesand cleaning supplies in a costeffective way from approvedsuppliers ensuring quality andservice from supplierManage stock from ordering to use /consumption ensuring proper rotationand use and minimising wastageComplete stock control proceduresas required by organisation

Process and record income asrequired, whether through invoicing,tills, cashless systems or internalcharging. Manage expenditure toensure cost efficiency and ensure thatall relevant documentation is kept

Use technology provided to providean efficient food productionoperation and maintain records

Receive, store and use confidentialdata relating to children within ownarea of responsibility


Take opportunities to attend tradeshows, competitions, visit othercatering operations and networkingevents

Work in a cost centred way to ensureingredients and supplies are of thecorrect quality for the best price

Instil a stock and resource awareculture to the kitchen

Be creative and use positivenegotiations to source a range ofingredients at the best financialadvantageBe financially astute and accountablein work activities, visibly discouragewaste and act credibly on mattersthat affect business finance, takeresponsibility for income andexpenditure

Champion the use of new technologyto benefit individuals and theorganisation




Organisation/School Contact formPlease complete this form and send to: LACA Administration, 6 The Quad, Sovereign Way, Chester, CH1 4QP or email it to: [email protected]

1. What is the profile of the school (Size, Type, location)

2. Please provide a brief overview of the catering provision including details of type of provision - LA, contract, in-house; number of staff involved in delivering school food (catering team, midday support staff; % take up of school meals; Catering Mark .

3. Which Professional Standards will the school be using? (TICK ALL THAT APPLY)

Head of kitchen (Catering Manager / Head Chef) School Cook Assistant Cook General Kitchen / Catering Assistant Midday Supervisor

4. How will you be using the Professional Standards? (e.g. training & development, recognising & rewarding staff, recruitment & selection, consistency of standards across the team)

5. What are your objectives for using the Professional Standards?

6. How will you measure success?

7. What are your timescales?

8. Who is driving this work? (include job role and who are they responsible for)

9. Who will be delivering the work? (include job role and who are they responsible for)

10. Please add any further comments?

19

...about Professional Standards or the Recognition Scheme, please visit the LACA website

www.LACA.co.uk t. 0333 005 0226e. [email protected] or [email protected] Ltd I 6 The Quad I Chester I CH1 4QP

LACA Ltd is a VAT registered company, number 689 2384 79Registered Office: Merlin Place, Milton Road, Cambridge CB4 0DP

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