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The school meals service has undergone significant changes in recent years.
In 2006, the Government introduced the food-based standards aimed at improving the quality of school meals. The nutrient standards will be introduced into primary schools in September 2008, followed in September 2009, into secondary schools. These will require schools, local authorities or catering providers to ensure that an average school lunch – calculated across a one to four week menu cycle – meets specific standards for energy and contains minimum level of 13 nutrients, including iron, calcium and zinc.
Many school meals are now cooked from scratch using a wide range of ingredients. School cooks around the country have risen to the challenge and the standard of school food is really improving but all those who are working to improve school meals have had to, and must continue to, develop their skills and knowledge.
The School FEAST network aims to support employers of the school food workforce to access training and qualifications.
Each School FEAST centre or partnership is required to offer a comprehensive package of training and qualifications tailored to suit your staff. This package provides a range of training methods, from hands-on cooking lessons to formal qualifications at NVQ Level 2 and beyond.