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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.

Program taught in:
  • German

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This course is Online
Start Date
Oct 2019
Duration
24 months
Full-time
Price
3,576 EUR
Deadline
By locations
By date
Start Date
Oct 2019
End Date
Application deadline

Oct 2019

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