August Training Scedule

04 August - Practical: Preserves (8h30-14h30)
11 August - Practical: Waste Not, Want Not (8h30-14h30)
12 August - Nutrition Module 1 (9h00-12h00)
18 August - Practical: Starches (8h30-14h30)
19 August - Food Costing (9h00-12h00)
25 August - Practical: Basic Baking (8h30-14h30)
26 August - Service Seminar (9h00-12h00)    

COURSES AND OUTLINES  

Nutrition Module 1  
A:        GENERAL FEEDING PRINCIPLES           
This course introduces you to the building blocks of food which includes:
-         Macro Nutrients: carbohydrates, protein, fat and their functions
-         Micro Nutrients: Vitamins, minerals and their functions
-         Water, fibre and their functions  

In this training session you will learn more about the different Food Groups namely:
-         Milk and milk products
-         Meat and meat alternatives
-         Grains/starches
-         Vegetables & Fruit
-         Oil and fat  
The Food Pyramid for elderly persons will also be covered.  

B:         NUTRITION FOR OLDER PERSONS
This very important session covers the bodily changes and general problems the older person might experience and how this may affect their nutritional status.  We propose dietary recommendations to prevent or treat these problems.   

C:       SOFT, PUREE AND LIQUID DIETS
We will explain all the different diets to you, plus indications, appropriate foods and examples of meal plans.      

Food Costing:  
A three hour introductory course to make food costing simple. Delegates are taught the correct way to measure and weigh stock, the importance of pricing, quality, quantity and storage. An in-depth look at stock issuing for a day, week and month, with costs broken down per meal. Accurate Gross Profits are taught and tested along with calculating selling prices.  
-Metric System                                
-Cost Control of Operations         
-Menu Costing                                
-Costing a Menu Sheet     
-Calculating Selling Prices
-Protecting Gross Profits  

Service Seminar  
- Table Setting
- Food Service
- Customer Service  

Let`s revisit the basics. During this training session we focus on creating an  understanding of the Older Person to staff. We focus on a typical lifestyle of the Older Person as well as how to identify their expectations of retirement and ageing.  The vision and mission of the establishment is important for an individual to know that they are part of the holistic caring team. We discuss task responsibilities, attitude change, appearance, motivation and service etiquettes.    The outcome of this session is to change the perspective that personnel may have of the Older Person and encourage them to deliver the best possible service at all times.    

Practical Cooking Classes  
NOTE: Compulsory uniform to be worn in the kitchen           
Chef`s Jacket or White Long Sleeve Shirt           
Closed Flat Shoes           
Apron           
Headwear           
Name Badge  

Preserves  
Preserving fruits and vegetables is one of the oldest of the culinary arts. Once essential for survival, it remains a delicious way to store seasonal vegetables or fruits. We are going to look at:-
*the different ways of preserving
*the role different ingredients play in preserving e.g. sugar, salt and vinegar
*the role different techniques serve in preserving.    

Waste not, Want not  
As cooking is considered a fine art, we understand that not every cooking experience  is a master piece. This course is perfect for you if you have found yourself in one of the following situations:
-   A large amount of perishable products have expired
-   Surplus food was produced for a meal and was not used
-   The rice was over cooked and can`t be served with the meal
-   You received a large donation of perishable items and need to consider creative preservation methods  

This  session will give you the edge when recipes don`t go according to plan and helps limit wastage. We have learnt from our experiences, and are happy to share it with you.  

Pasta and Starch  
Pastas are considered ‘comfort food`. It is rich in carbohydrates which gives energy. Learn how to cook pasta and rice the correct way – Al Dante!! Did you know there are 27 different cultivars of potatoes in South Africa and each one has a different use.  

Basic Baking  
Come and learn the ‘Basic Golden Rules of Baking`:-
*Starting with THE RECIPE and reading it correctly
*Uses of different ingredients and how and why they differ
*The importance of correct and accurate measuring and weighing
*Using the appropriate utensils and mixing methods for the best result
*Correct and exact use of oven temperature and time

 

09 September - Nutrition Module 2 (9h00-12h00)

16 September - Supervisory Skills for Housekeeping and Laundry (9h00-12h00)

23 September - Personnel Management Module 3 (9h00-2h00)

 

 

COURSES AND OUTLINES

 

Nutrition Module 2

 

A:  DIABETES

In this course we look at the symptoms and treatment of diabetes, guidelines of the diet and some tips for easy adaptations from the normal diet.  We also explain the glycaemic index (GI)

 

B:  LOW-FAT/CHOLESTEROL DIET

We will touch on the treatment of heart diseases, but will cover in more detail the characteristics of a low-fat/cholesterol diet

 

C:  BLAND DIET

In this session we will look at the indications for a bland diet, provide you with some hints for preparing the diet and cover the approved and forbidden foods.

 

D:  COLOSTOMY & ILEOSTOMY

We will cover potential problems and dietary modifications and provide the kitchen with some practical guidelines.

 

E:  FOOD ALLERGIES AND INTOLLERANCES

In this part of the course we will explain the types of allergens e.g.:  egg, milk, wheat, soy, mealies (maize), peanuts, gluten and provide you with some handy hints.

 

F:  VEGETARIAN DIET

We will look at the Various types of Vegetarians and Important Nutrients such as protein and combinations, vitamins and minerals.  Again we will end with practical Guidelines for the Kitchen.

 

 

Supervisory Skills - Housekeeping/Laundry:

 

In this session you will be equipped to operate more efficiently in the following aspects:-

 

-Basic managerial skills and corrective procedures of personnel

-Knowledge on operating all equipment as well as the correct cleaning

  thereof

-Equipment  inspection and maintenance

-Personal hygiene and safety procedures

-Service and customer care

 

Personnel Management 3: Performance Management

 

1.      Poor, Unacceptable Work Performance

2.      Misconduct

3.      Basic Disciplinary process and forms to use

4.      Termination of employment

Includes practical exercises