Programme categories Learn Sveikos mitybos patiekalų gaminimas

Hotel and catering services

Klaipėdos turizmo mokykla

Cooking healthy eating dishes

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Learning begins:

2025-01-14

Registration

54 (ac. h.)

Price from:

500 €

About course

Information provided by the training provider

Abstract

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The curriculum is designed for adults who want to develop healthy lifestyle habits.Participants will get acquainted with food products, technologies for cooking dishes, learn how to cook dishes and snacks according to the technologies and principles of healthy eating.Will be able to apply the acquired knowledge in his daily life. During the program, participants will learn how to select foods and raw materials for the production of healthy dishes, prepare dishes and snacks according to the trends and principles of healthy eating, learn how to design them and evaluate their quality.The duration of the programme is 54 academic hours, of which 78 % is devoted to the development of practical skills.

Important information

Way of learning

Contact

Place

Klaipėda, Klaipėdos m. sav.

Language

Lithuanian

Aukštos pridėtinės vertės programa

Minimum requirements for the participant

Education

Pagrindinis išsilavinimas

Language level

Acquired and improved competencies

Ordinary:

Mathematical competence and competence in science, technology and engineering

Personal, social and learning to learn competence

Professional competencies:

3.Assess the quality of healthy eating meals and snacks and trim them.

2.To cook dishes and snacks according to the trends and principles of a healthy diet.

1. Select foods and raw materials for the production of healthy dishes.

Content of the learning program

Topic name	Brief description of the topic
Topic name 10. Selection of equipment, inventory, tools for the manufacture of dishes of healthy eating.	Brief description of the topic Selection of technological devices, tools for the production of healthy dishes, cooking dishes in accordance with the directions and trends of healthy eating.Selection of technological equipment, tools and inventory, taking into account the technological process and the volume of production.Organization of work with the choice of technological equipment.
Topic name 6.The technology of making healthy eating dishes and snacks, taking into account the directions and trends of healthy eating in accordance with scientific achievements and discoveries.	Brief description of the topic Examination and characterization of the technologies for the preparation of healthy eating dishes and snacks, applied taking into account the directions of healthy eating, according to the types and assortment of healthy dishes.Selection and calculation of food products and raw materials for their intended purpose using recipes.
Topic name 2. Trends in healthy eating according to scientific achievements and discoveries	Brief description of the topic Analysis of the value and benefits of food for the human body. The consistency of the technological process in the calculation of the amount of raw materials and in the manufacture of dishes with a healthy diet.Learning to prepare a workplace for cooking cold dishes with a healthy diet.
Topic name 11. Cooking healthy eating dishes and snacks.	Brief description of the topic Examination, analysis and application of formulations, technology cards, sets of formulations to work.Adaptation of the technology of making healthy eating dishes. Evaluation of the quality of the dishes produced, evaluation of the work performed.
Topic name 3. Selection of the necessary foods and raw materials for cooking healthy eating dishes.	Brief description of the topic Labeling of labels on food products. Selection, processing of food and raw materials used in the manufacture of healthy dishes.Calculation of the amount of food and raw materials, cooking and supply.Preparation of the workplace.
Topic name 7.Food processing techniques and their influence on food products. Cooking healthy eating dishes.	Brief description of the topic Analysis and application of new cooking technologies for the production of healthy dishes.Examination of technological processes when working with digital equipment. Selection and calculation of food products and raw materials using formulations.
Topic name 1. The basic principles of a healthy diet.	Brief description of the topic The concept of a healthy diet and hgiena of a person. Analyzing the harm of malnutrition to the human body and the principles of healthy eating.Acquaintance with the trends of healthy eating in accordance with scientific achievements and discoveries.
Topic name 9. Classification, assortment of healthy eating dishes and snacks.	Brief description of the topic Consideration of the range of dishes and snacks of a healthy diet.Calculation of the amount of food and raw materials, preparation for the selected dish of healthy eating.Organization of work in the group in the preparation of dishes of healthy eating.
Topic name 13. Final creative work.	Brief description of the topic Cooking a dish that complies with the rules of healthy eating, calculating the energy value of the dish, working independently.Evaluation of the quality of dishes and snacks of healthy eating and the designation of quality indicators.
Topic name 8. Purpose of devices, tools, inventory, principles of operation.	Brief description of the topic Analysis and use of the purpose of technological devices, tools for the manufacture of healthy dishes.Examination of technological devices, tools, the purpose of inventory, the importance of use, the principles of operation.
Topic name 4. The importance of nutrients necessary for our body.	Brief description of the topic Analyzing the nutrients necessary to get with food. Consideration of technological processes.Cooking healthy eating dishes. Calculation, production and supply of the amount of food and raw materials. Organization of work.
Topic name 5.Preparation of the workplace for the production of healthy eating dishes Consistency of the technological process in the production of healthy eating dishes.	Brief description of the topic Calculation of the energy value of dishes. Preparation of a workplace that meets the requirements of safety and health at work, for carrying out specific technological processes of production.Application of occupational safety and health, personal hygiene requirements.
Topic name 12.Decoration and decoration of healthy eating dishes and snacks.Determination of the quality of dishes and snacks of a healthy diet in the sensory way.	Brief description of the topic Decoration, decoration and serving of healthy eating dishes and snacks.Evaluation of quality indicators of dishes and snacks of a healthy diet, examination of microbiological changes occurring during the technological process.

Duration of the learning programme

Duration of the learning programme: 54 (ac. h.)

Duration of practical contact work: 42 (ac. h.)

Duration of theoretical contact work: 12 (ac. h.)

Duration of self-employment: 0 (ac. h.)

Assessment

System / scale of assessment of acquired competencies: Įskaityta.

Important information

Way of learning

Contact

Place

Klaipėda, Klaipėdos m. sav.

Language

Lithuanian

Aukštos pridėtinės vertės programa

Minimum requirements for the participant

Education

Pagrindinis išsilavinimas

Language level

Contacts

Name, Surname

Eglė Radzienė

Obligations

Vystymo skyriaus vedėja

egle.radziene@ktm.lt

Phone

8 46 34 1083

Timetables

SMPG_2

Vacancies: 12

Training period:

2025-01-14 - 2025-02-27

Way	Place	Group size	Language	Lecturers	Price	Registration
Way Contact	Address Klaipėda, Klaipėdos m. sav.	Group size 8-12	Language Lithuanian	Lecturers Erika Lenkauskienė	Price 500 €	Registration 2024-12-03 - 2025-01-05