Building a case for a national qualification for food service cooks in Early Childhood Education and Care (ECEC)

Project Outline:

Childhood overweight and obesity is a serious public health concern, contributing to long term chronic disease and reduced life expectancy. ECEC services are key settings to establish healthy habits in the early years and contribute towards the prevention of childhood obesity. The World Health Organisation’s 2016 Report of the Commission on ending childhood obesity identifies childcare settings as a key preventive health setting and recommends only healthy foods, beverages and snacks are served, physical activity be incorporated into the daily routine and the engagement of community to promoting healthy lifestyles to children. These recommendations align to the National Quality Framework.

There is no national formal qualification for ECEC (Long Daycare, Family Daycare) service cooks that address menu planning/nutrition information. A national approach is needed to ensure that food service cooks, are equipped with the knowledge and skills to provide food and drinks that are nutritious and appropriate for each child.

This project would review equivalent qualification requirements, develop, implement and evaluate, a pilot vocational program.

One of the supervisors will be an industry representative, that has been involved in delivering Certificate III, previously for a similar sector.

Desired Skills: Health promotion and/or nutrition

Project Area: Public Health/Health Promotion

School / Research Centre / Institute: Nutrition and food literacy across the lifespan

Supervisor(s): Ros Sambell, Meagan Sauzier/Amanda Ferguson, Dr Ruth Wallace, Professor Amanda Devine

Project level: PhD

Funding: 

Start date: 2021