Online Dysphagia Diets for IDDSI Catering Course

Oak House Kitchen has used its wealth of experience and expertise to simplify the approach to texture modification for dysphagia diets.

The ORAL approach provides a simple framework to easily identify suitable ingredients, processes and equipment needed to achieve results that meet the requirements of the IDDSI Framework.

Learn how to Observe, Reform, Audit and Label so that you can transform the quality and choice that can be offered and join the many families, NHS Trusts and care providers already adopting this revolutionary approach.

Course Contents

The Course is comprised of 15 bite sized modules, each with a feature video and supporting, interactive eLearning.

Split into 4 parts:

1. Introduction to dysphagia diets for IDDSI – 3 modules looking at normal swallowing, problems that arise and complexities in describing textures
2. Understanding IDDSI – 3 modules that introduce the IDDSI Framework and then look in depth at drinks and foods and the IDDSI Testing Methods required
3. ORAL: A systematic approach to dysphagia diets – 5 modules explain the overall approach and then looking at Observe, Reform, Audit and Label skills and processes
4. Practical cooking for dysphagia diets – 4 modules in which Preston and James demonstrate making a wide range of ingredients at all the IDDSI Levels for food; LQ3 to EC7.

The Course features many downloadable resources for you to use in ‘workshops’ and so that you can follow the cooking demonstrations for yourself.

We have updated the Resources Section to include a companion guide that provides further details on presentation, storage, reheating and many other easy to access hints and tips.

Once the Course is completed there is a certificated assessment that evidences your high level of understanding; the resource remains available to users for 12 months.

All this for £150 per learner.

Testimonials and Reviews

‘We can now ensure all our chefs have a really high level of understanding, direct from experts and, going forward, can ensure all new chefs in the business understand this important area before they set foot in our kitchens.’ – Group Chef Manager

‘I enjoyed all of it and thought how well structured and informative it was.’ – Head Chef

‘I now feel I can provide better presentation and variety, and preparation and timings will improve.’ - Head Chef

Has the Course helped you in your role when making dysphagia diets?

Learners have scored this 4.5/5 with 75% scoring the Course 5/5.

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