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Event  Overview

Investing in your chefs and key staff in this qualification could be key to ensuring you maximise the emerging business opportunities with organisations who put nutrition at the top of their agenda

This one day course is  ideal for chefs and key front of house staff. It is also suitable for staff working on healthy food and diet in your organisation who wish to expand their development portfolio.Your business will benefit from being ahead of the health debate and in meeting the challenges of both  consumer expectations and government initiatives.

COSTS

 95 for Federation of Chefs Scotland Members

125 for non members

Membership of the Federation of Chefs Scotland is 25 per annum

More Info

Contact:

Marie-Clare James 
Federation of Chefs Scotland 
scottishchefs@yahoo.co.uk 
0131 5395395 

When

Monday June 11, 2012 from 9:00 AM to 5:00 PM BST

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Gleneagles LogoWhere

The Gleneagles Hotel 
Auchterarder PH3 1NF 

 
 

A PASSION FOR HEALTHIER FOOD 

 The course will be run by  Chef Director, Ray Lorimer, BA (Hons), FIH, ACA. of Catering at your Convenience. With over 45 years experience catering food logistics and the food development sector, Ray has an International background gained through his culinary business development role within Unilever UK and Ireland and his logistic supply roles for the United Nations in Cyprus.

The course will help participants develop their nutrition, healthier food and special dietary knowledge. This will help build delegates overall confidence and skills to help them engage in dialogue with industry peers and customers.The objective of this programme is to ensure that the participants are trained and developed in line with general UK and Scotland specific healthier food guidelines (Responsibility Deal).

Understanding how and why healthier diet is central to improving public health will not only enhance your staff’s personal development but will address the following topics:

  • The basic principles and understanding of nutritional terminology through a ‘nutritional glossary’
  • The Department of Health’s ‘Eat Well’ model and how to use it
  • The different nutritional requirements of restaurant & hotel consumers, hospital patients, school children and older people receiving residential care
  • Practical tips for providing healthier food
  • How to modify recipes to meet the nutritional needs of various groups and individuals
  • This course is accredited as a Level 2 by CIEH and participants will also recieve a CPD certificate from The Federation of Chefs Scotland.

Pre-Programme Preparation Participants are asked to read up on the Nutrition and Vitamin Glossary in advance and will receive a course book and glossary on nutrition to prepare them for the course.

Event Time Table

  • 0940 - Introduction to nutrition
  • 1025 - The balance of good health
  • 1150 Break
  • 1200 - Diet & Health
  • 1245 - Nutritional requirements of different groups
  • 1315 - Lunch
  • 1400 - Catering for different groups
  • 1450 - Food processing and fortification
  • 1520 - Food labelling
  • 1540 – Break and Tea
  • 1600 - Multi Choice Assesment 30 questions
  • 1645 - Open forum - Question time, Action Plan, Course Evaluation
  • 1700 - Close