THEME - BUILDING POSITIVE RELATIONSHIPS

Accredited Food Safety Supervisor Course

Cooking Experiences are Learning Experiences

Planning Cooking Experiences

Australian Food Safety Week

Recipes

Events and Training Opportunities

How to Download your Subscription Certificate

How to Access Previous OSHC E-newsletters

Monthly Update from Nutrition Australia Qld

The third theme for the subscription year is Building Positive Relationships. This very important topic encompasses a range of Quality Areas within the National Quality Standard and will be explored in depth by the Nutrition in OSHC team over three months, from October to December 2022. 

We hope you enjoy this newsletter and the targeted information for your setting.

Interested in becoming a Food Safety Supervisor? 

As a Registered Training Organisation (RTO), our accredited food safety supervisor courses include industry specific content and are designed with the needs of our students in mind. Our accredited food safety supervisor courses:

• Meet the requirements of nationally recognised training
• Prepares food safety supervisors to supervise and oversee day to day operations and to prevent and recognise food safety hazards
• OSHC courses are specifically designed for those working with vulnerable populations

Upon completion, students achieve a statement of attainment for the following units of competency:

• HLTFSE001: Follow basic food safety practices
• HLTFSE007: Oversee the day to day implementation of food safety in the workplace
• HLTFSE005: Apply and monitor food safety requirements

We provide opportunities for students to complete the course in one day at a face to face training. Click on the above button for more information on the venue, cost and to register.

Element 5.1.1 Positive educator to child interactions
Responsive and meaningful interactions build trusting relationships which engage and support each child to feel secure, confident and included. 

Children are never too young to start learning cooking skills. Cooking is hands-on and fun and allows educators to instruct children about nutrition and healthy eating in an interactive and engaging setting.

Cooking experiences can:

• Help children's social-emotional development - cooking activities help build confidence and skill, learning to work as a team and how to interact with others, as well as inclusion and diversity
• Facilitate physical development - increasing the use of fine motor skills and hand-eye coordination (e.g. mixing, squeezing, spreading and chopping)
• Encourage cognitive development - problem-solving, creativity and decision making
• Incorporate language development - encouraging children to talk about what they are doing (e.g. counting, texture changes, changes in colour, linking maths, science, social science, art and literacy)

Element 5.1.1 Positive educator to child interactions
Responsive and meaningful interactions build trusting relationships which engage and support each child to feel secure, confident and included. 

Here are some important points to consider when organising your cooking experiences:

• Pick a date that is free from other activities or for a special occasion (e.g. Valentine's Day, first day of spring, Saint Patrick's Day) and let staff and parents know what is planned
• Use simple recipes - it is the preparation and cooking that interests children, not how complicated a dish is
• Promote healthy food choices - use fruit and veg in season, use inspiration from your service's garden (if applicable), choose affordable and include readily available ingredients. Ensure the recipe includes core food groups - vegetables/legumes, fruit, grains, meat and alternatives, dairy and alternatives
• Plan in advance - reduce cost by only buying what is necessary for the recipe, use a check list to make sure you have all the ingredients and equipment needed
• Ingredients - use ingredients on hand, make a list and buy the day before or in your grocery order, pick from your service's garden fresh (if applicable). Edible crops like herbs, tomatoes, strawberries and lettuce can all be harvested ripe and cooked fresh. If your service actively composts, with worm farms and compost bins, show the children how to recycle organic waste
• Check to see if any children have allergies/intolerances or religious requirements. Common allergens are found on the food label - gluten, sesame, peanuts, tree nuts, shellfish, fish, egg, soy, lupin and dairy
• Learning outcomes - increase children's recognition and awareness of different foods, food safety and the five food groups. Consider learning outcomes that are skill focused, contain nutrition messages and promote food safety

Check out our resources below that relate to cooking experiences!

Here are some recipe ideas that you might like to try at your service! Aim for meals/snacks that provide opportunities to include plenty of vegetables and colour such as these options.

Please feel free to share these recipes with families.

Online Training

We offer a suite of online training programs through our partner In Safe Hands. Click on the following links for more information and to register.

Level 1 - Nutrition Requirements for OSHC Educators
Are you up to date with the nutrition requirements for Outside School Hours Care (OSHC) settings? This training covers the nutrition basics that all staff working in the OSHC sector need to be aware of including the Australian Dietary Guidelines and nutrition in the National Quality Standard. Our online nutrition training can help settings meet and exceed their requirements under the National Quality Standard.

Level 1 - Safe Food Handling for OSHC Educators
Are you up to date with the food safety requirements in OSHC services? Our Online Food Safety training covers the food safety basics that all staff working in the OSHC sector need to be aware of. Our Online Food Safety training can help settings meet and exceed their requirements under the National Quality Standard.

Level 2 - Safe Food Handling for Outside School Hours Care Settings
This session is level 2, the second in a series of food safety courses designed for OSHC educators. This session builds on knowledge gained from level 1 by exploring more complex food safety concepts. It also takes an in-depth look at food experiences with children and important steps we can take to ensure these valuable learning experiences are safe for all.

Safe Knife Skills
Are you new to the kitchen environment or would you like to refresh your knife skills? This online course has step by step instructions to equip you with the knife skills to ensure competency.

Remember to download your certificate of subscription to display on your centre wall by clicking on the button below.

To download your certificate you must be logged in to the subscriber section
of the website.

To login, please click on the green 'Subscribe / Login' button on the top right hand side of our website. Your email to login is the email which this newsletter is sent to. If you do not know your password, click on the 'Forgot Password' link.

Did you know you can access previous OSHC E-newsletters on our website?

To access these E-newsletters you must be logged into the subscriber section
of the website.

Click on the link below and then scroll down to 'E-newsletter'. Enjoy!

Interested in our upcoming events and some more recipe ideas?
Check out our Upcoming Events eNewsletter via the link below and please feel free to forward on to families!

Nutrition Australia acknowledges the Traditional Custodians of the land we work on and pays respect to Elders past, present and emerging.