Healthy Eating and Gourmet Cuisine

During this training programme, participants will discover: 

• The basics of food product knowledge
• Identifying nutrients
• The definition of nutritional requirements
• Adapting appropriate culinary techniques

Programme themes:

• The evolution of food in industrialised countries
• Diet and energy balance
• Energy balance throughout life
• Food composition: Macronutrients, sources and contribution to nutritional intake
• Ingestion and digestion: From food to nutrients
• Updating food guide recommendations
• Choosing food: Reading and understanding labels
• Highly processed foods and nutritional intake
• Approaches to limiting consumption of highly processed foods
• Hygiene, health and food safety: Good practices
• Substituting ingredients: Cooking for pleasure by making the right choices.

• Preparation and preservation of pulses, condiments, marinades, jams, coulis and pickles
• Mastering lacto-fermentation, germination, dehydration and sterilization in jars
• Learn the basics of raw food, healthy cooking methods, combining cereals and pulses, creative recipes with influences from world cuisine.
• The art of cooking soups, broths, fresh pasta, ravioli, spelt and risotto
• Preparing creative recipes using oily fish and sustainable fish
• Creative and gourmet themes using poultry and eggs
• Make gluten-free, refined sugar-free pastries with a controlled glycaemic index
• Crackers, tarts, crêpes, cakes, compotes, creams and pastries
• Antioxidant drinks