Introduction
Survey
The additional qualification for dietetic cooking is and will no longer be restricted to hospitals or nursing homes, but now also in the corporate catering and restaurant area in view of increasing food intolerances, allergies and sickness special fares a simple must.
perspectives
The training for dietetic cooking CCI is another way for chefs, professionals in the field of home economics and nutrition and also for lateral entrants with professional experience, to increase your attractiveness to the labor market.
Diet chefs
Kitchen manager in nursing homes, hospitals
Kitchen manager in company canteens, cafeterias
Head of Dietetics in hotel and restaurant businesses lifted
Diet chefs work as
Dietitians
Food inspectors
food designer
The course is aimed at
Cooks have completed vocational training
Skilled and unskilled employees in the kitchen area with at least 3 years of relevant work experience
Specialists having completed training in a professional field the nutrition and home economics associated apprenticeship
course content
The state-certified and approved training course for dietetic cooking CCI is based on the examination regulations and the framework of the Chamber of Commerce Frankfurt and is characterized by mature, oriented to professional practice about music. Like all Poppe & Neumann-distance learning is also the course dietary cook CCI designed to employment and training can be optimally arrange.
Due to the close cooperation between DIHK (German Chambers of Industry and Commerce) and German Nutrition Society (DGE) is the successful completion of the CCI-training exam equivalent to the training to "Nutritionally trained chef DGE". A certificate can be applied for at the DGE.
Basics of nutrition and the organizational system
Food, food components and digestive tract
Carbohydrates, proteins, colon, urinary tract and food
Fats, circulatory apparatus, blood circulation and introduction to dietetics
Vitamins, immune system, acid-base balance, Diets
Nervous system, hormones, energy reduction, diabetic diet, grain
Minerals, nutritional biochemistry, lipid-lowering diet and purine diet
Fats, oils, spices and herbs
Water, alcohol, protein-defined diets, milk and milk products
Aroma and phytochemicals, fat and purine metabolism
Complete nutrition, electrolyte-defined diets, drinks and food plan development
Diets, stomach disorders, nutritional value calculations and nutrient sensitivities
Maternity, pancreas, liver and biliary diseases
Gastroenterological diets Patisserie and quality assurance
Child and youth nutrition, small and large intestine, kidney and heart disease
Diet specific groups, specific medical conditions, rare diets
Quality assurance and hygiene
Zulassungssvoraussetzungen
Has completed training as a chef
Upon successful completion of your training you have at least 1 year relevant work experience at the time of testing.
This means: You can begin immediately after your training with distance learning because you are working while studying further and thus have the time of testing the necessary professional experience.
Have completed their training in nutrition / utility
Upon successful completion of your training you have the time of testing at least 2 years relevant work experience.
This means: You can begin immediately after your training with distance learning because you are working while studying further and thus have the time of testing the necessary professional experience.
Without completed vocational training
Without vocational training you have the time of testing at least 5 years of relevant work experience.
This means: You can start with 3 years of professional experience with distance learning already, because you are working while studying further and thus have the time of testing the necessary professional experience.
Study duration and cost
Organization of time
Distance learning (24 months)
In this phase of your distance education you receive monthly lesson. The course material will prepare you for the exam for dietetic cooking IHK.
Seminar (10 days)
In the ten-day intensification seminar you will be fully prepared to your theoretical and practical test. The seminar ends in the IHK written exam.
The oral and practical examination is usually about six weeks later instead.
baseline
You can always sign up - of course starts every month on the 1st or 15th
Tuition and Fees
Tuition fees are € 149.00 per month (total cost € 3,576.00).
Normal period
The normal period for the course is 24 months.
Of course you can - at no extra cost - or shorten your distance learning individually and stretch. The only depends on how much time you have to learn and of course the fact that you meet the admission requirements at the time of testing.
Financing and promotion
Monthly payment
At Poppe & Neumann pay your tuition fees in the comfort of monthly course rates.
save taxes
You can make up to € 4,000.00 per year for your training at Poppe & Neumann tax as related expenses. For that you will get at the end of the calendar year a certificate for the payroll tax year compensation.
Bildungsscheck
To counter the impending shortage of skilled workers, many states have launched their own funding from the European Social Fund. As a recognized educational institution, you can benefit from this special grant for the training costs.
