Climate skills: The art of eco-friendly cooking

• Knowing the impacts of climate change and the socio-economic responses
• Knowing the national and regional labels to support change
• Mastering eco-responsible cooking and innovative concepts
• Building your professional project on eco-responsibility in the kitchen

GENERAL OVERVIEW OF CLIMATE CHANGE:

Module 1: Climate change: a principle of reality and how to measure it

The causes of climate change

Principle for calculating the carbon footprint

Module 2: The consequences of climate change

Biodiversity and the rarefaction of certain resources

"Exceptional "climatic phenomena

Regional observatories: ORB, DREAL PACA...

Impact on agriculture and living arrangements

Module 3: Socio-economic response to accompany this change

Preservation of natural resources (vigilance with regard to invasive exotic plant species- Protected natural areas- Measurement of land use and artificialised territories...)

Laws to accompany the change

Knowledge of the national "Low Carbon" label and regional labels- Notion of green economy: Circular economy and CSR and RSO standards

Energy control- Catering supply management- Responsibility as waste producers

Energy transition: development of renewable energies

ECORESPONSIBLE PRACTICES:

Module 4: Typology of eco-responsible culinary production companies

Awareness of public and private catering

Cooking labels (Green Food label, "Fait maison", Ecotable, Producteur artisans de qualité, Tables remarquables Les collectionneurs...) and enhancement approaches (Michelin Green Stars)

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Bio-waste self-management and regional observatory: Management at source- Management of feed flows in cold storage- Compliance with the FIFO and FEFO principle- Ration calibration- Take-away principle (Doggy- bag)

Module 5: HACCP method and health control plan

Programme compliant with the DRAAF reference framework concerning HACCP(certification).

Content and application of a sanitary control plan including bio-waste management

Module 6: Professional project around the theme "An eco-responsible kitchen"

Module 7: Practical work

• Certification of prior learning
• HACCP - Hazard Analysis Critical Control Point -

Total maximum duration of 280 hours, of which 70 hours in a company and 210 hours at the training centre.
The duration of the course is indicative and will be determined according to your profile.

• All audiences

Applicants must hold a degree in culinary production or have a minimum of three months' initial professional experience in this field.

10 people

Teaching method

• Fully classroom-based training

Teaching methods

• Personalised course
• Group lessons

Equipment

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Monitoring and individualisation

Positioning prior to entry into training.

Interviews, remediation with the educational referent and/or company referent during training.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the TH referent.

Beneficiary satisfaction is taken into account during and at the end of training.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.

Trainers experienced in individualising learning.

In-course evaluations (ICE)

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Total price incl. VAT : 3150.00 €
Hourly rate incl. VAT : 15.00 Hourly rate including VAT: €15.00
. This price is indicative and non-contractual. Depending on your status, this course can be fully financed. Contact us.

Present yourself with the liaison form from the prescriber (Mission locale, Pôle emploi...).

Positioning test by appointment.

Interview by appointment.

Depending on the funding body, training is available between 15 and 45 days before the start of the course. Please contact us for further information.

Exercise in companies in the traditional catering, collective kitchen or caterer sectors.

Access for people with disabilities

Accessible to people with disabilities
. Lift keys available from school reception

Hosting

No hosting on this site

Catering

In-house snack bar at the lycée - Application restaurant and/or in-house brasserie outside school holidays only - Canteen in the Camus-Galliéni school complex

Transport

CAVEM and Varlib bus routes

Satisfaction rate: 100%