What will you learn this year?

Recruiting & Managing Staff
Practical techniques to successfully interview and recruit. The latest employment legal practices including how to deal with all types of absences including maternity or paternity leave

Approaches to reduce salt and saturated fat
How to effectively review your catering practices and reduce
the content of saturated fat and salt

Marketing the Catering Service
How to successfully promote school meals to pupils and their
parents to maintain and improve uptake

Catering for Culturally Diverse Diets
How to devise nutritious and appetising menus that comply
with specific ethnic dietary requirements

Allergen Labelling Legislation
How to meet the latest allergen labelling legislation within
your school’s catering provision

Influence of diet on learning and behaviour
How the food you provide impacts on learning and behaviour
among your pupils

Grand Final - Top Cook Competition
Judging and announcement of the winner - ECC Top Chef of the year

Who should attend?
• Catering Managers
• Caterers and Cooks
• Domestic bursars with responsibility for the staffing and financing of the school catering function