TH 20 – NUTRITIONAL KNOWLEDGE USEFUL FOR HOTEL CATERING

Code :
TH20
Public :
Cooks - Trainees - Maîtres d'hôtel - Managers - Serving staff - Financial managers
Duration :
4 jours
General purpose :
Know how to incorporate a health dimension to the hotel catering
Learning objective:
. Know the principles of a balanced diet . Know the dietary requirements of a diabetes-diet and a cardiovascular-diet . Know how to provide a relevant food supply to a customer having a health problem . Know how to give a health dimension to the breakfast in the hotel industry . Know how to give a health dimension to the starters list in the hotel industry . Know how to give a health dimension to the meat list in the hotel industry . Know how to give a health dimension to the fish list in the hotel industry . Know how to give a health dimension to the vegetables list in the hotel industry . Know how to give a health dimension to the desserts list in the hotel industry . Know the pertinant culinary guidelines in the hotel industry
Methods and teaching aids :
. Face-to-face training . Paper-based exercises

Prices

Intra-company training :
€6200
Inter-company training :
€1800
E-learning :
Under construction

Agenda

avril

Aucun événement

Articles récents