Training Schedule for March 2010
03 March Practical: Summer Sweets 8h00-15h00
09 March Storekeeping 9h00-12h00
11 March Nutrition Module 2 8h00-12h00
17 March Practical: Breakfast & Supper Meals 8h00-15h00
18 March Personnel Management Module 1 8h00-12h00
COURSES AND OUTLINES
Storekeeping:
The storekeeping course is to equip the storekeeper/ supervisor with skills needed for controlling and managing the stock. Key inventory and store management are taught in a practical manner to allow them to apply, what they`ve learnt, within their workplace.
- The Storeroom
- Receive and store stock
- Handle and store food
- Issues/Standard Recipes
- Stock Take/Stock Levels/Orders
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.
Personnel Management Module 1: Personnel
1. Appointment procedures:
- Different Contracts of employment
- Induction and Probation for new employees
- Training and Development of staff
2. Personnel Administration at your Unit:
- Staff Files
- Duty roster and Attendance register
3. Application for leave
- Annual leave policy
- Sick leave policy
- Maternity leave policy
- Family Responsibility leave policy
- Other HR Policies
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
Summer Sweets
Dessert is always the `cherry on top` of a good meal. Our aim with this session is to make old favorites with new flair and to introduce some new and economical dessert recipes to look forward to that something sweet in life!
Breakfast and Supper
Breakfast is the most important meal of the day. You will always hear:- "Never skip breakfast". Supper on the other hand must be light but still nutritional and economical. Come and learn some new innovative ideas and how important these two meals of the day is.
