TH 20 – NUTRITIONAL KNOWLEDGE USEFUL FOR HOTEL CATERING
Code :
TH20Public :
Cooks - Trainees - Maîtres d'hôtel - Managers - Serving staff - Financial managersDuration :
4 joursGeneral purpose :
Know how to incorporate a health dimension to the hotel cateringLearning 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 industryMethods and teaching aids :
. Face-to-face training . Paper-based exercisesPrices
Intra-company training :
€6200Inter-company training :
€1800E-learning :
Under constructionOur other courses
Agenda
avril
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