PERSONAL SERVICES - Food - Nutrition

The training enables students to acquire the following professional skills:
-Carry out food purchases
-Establish and produce balanced menus and meals and/or meals in line with prescribed diets, in compliance with hygiene and safety rules.

-Hygiene and dietetic rules
-Food preservation: labelling of food products; sanitary quality of products; food preservation method
-Food techniques: culinary production; indication of the changes undergone by food and its constituents; justification for the measures adopted
-Research for new, simple and quick recipes to stimulate the appetite of difficult people as well as pleasure and conviviality
- Food and culture.

• Statement of skills and/or competencies

• All audiences

Employees working in the home help sector, in specialised care establishments

6 to 10 people

• Fully classroom-based training

• Group lessons

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

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

Acknowledgement of beneficiary satisfaction during and at the end of the course.

Possibility of post-training support.

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

EN-certified teachers, Bac +3 trainers with significant experience in adult education, professional lecturers

Trainers experienced in individualising learning.

Tests at the end of training (One-off assessment)

Positioning and maintenance

Access for people with disabilities

1st training session, we have no Quality indicators.