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Understanding Diabetes in Catering and Hospitality

Dietary Health & Wellbeing  

Understanding Diabetes in Catering and Hospitality

Gain the knowledge and skills to support customers with diabetes. Learn to recognise symptoms, plan inclusive menus, adapt dishes, and respond to diabetic emergencies, building safer, more confident, and inclusive hospitality service.

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Course Details

Gain the knowledge and skills to support customers with diabetes. Learn to recognise symptoms, plan inclusive menus, adapt dishes, and respond to diabetic emergencies, building safer, more confident, and inclusive hospitality service.

    Understand Diabetes Types and Risks Recognise and Respond to Diabetic Emergencies Adapt Menus and Practices for Healthier, Inclusive Service

Course Aims

Equip food and hospitality professionals with the knowledge and practical skills to recognise the different types of diabetes, reduce risks through food and service practices, and respond safely and confidently to diabetic emergencies in a venue setting.

Course Objectives

By the end of this course, learners will be able to:

  • Define diabetes and distinguish between Type 1, Type 2 and gestational diabetes.
  • Recognise common symptoms and warning signs, including hypo- and hyperglycaemia.
  • Identify causes, risk factors, and who is most vulnerable, including social/environmental influences.
  • Explain the role of NHS prevention, screening, and why early intervention matters.
  • Apply inclusive menu planning and recipe adaptation to support customers with diabetes.
  • Accurately describe menu items and communicate adjustments to customers and colleagues.
  • Implement practical front- and back-of-house practices that support balanced choices (including desserts).
  • Prepare the venue for medical emergencies with appropriate equipment, signage, and team roles.
  • Follow step-by-step actions for typical diabetic emergencies on the premises.
  • Reflect on current practices and plan improvements for inclusive dining and customer care.

Course Curriculum

  • Introduction

  • What is diabetes?
  • Different types of diabetes
  • Type 1 diabetes
  • Type 2 diabetes
  • Gestational diabetes

  • What causes diabetes
  • Symptoms of diabetes
  • Hypoglycaemia (low blood sugar)
  • Hyperglycaemia (high blood sugar)

  • Who is vulnerable to diabetes?
  • Social and environmental influences
  • NHS prevention and screening
  • Why prevention matters

  • The role of food professionals
  • Know your customers
  • Know the food in your kitchen

  • Understanding the challenges
  • Menu planning
  • Communicating menu changes
  • Building balanced and inclusive meals
  • Desserts: Keep the joy, cut the sugar
  • Highlighting & marketing health-conscious dishes

  • Set your venue up
  • What might happen during typical diabetic emergencies
  • Step-by-step: what help can be given on the premises?
  • Reflective questions for the team
  • Course Summary

  • Medical emergency preparedness 10 Assessments

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