REFRESHER COURSES
Catering in educational institutions
Program partner
Who will be interested in the course?
Civil servants - founders of educational organizations, educational authorities of the constituent entities of the Russian Federation
Management personnel of enterprises that provide school catering services
Leave a request to find out more
part-time (36 ac. hours): 20 000 rubles
internal: (18 ac. hours): 2 000 rubles.
internal: (18 ac. hours): 2 000 rubles.
You will learn
- Analyze changes in school feeding regulations
- Develop regional food supply standards in educational institutions
- Introduce standard menus, taking into account the powers of local authorities, schools
- Justify the content of standard contracts and terms of reference for them to ensure the safety and quality of services for organizing meals for students
- Organize dietary (therapeutic) nutrition for students, taking into account the real capabilities of the educational institution
Program modules
Themes:
- The state of catering in educational institutions: problems and promising ways to solve them
- Key changes in school feeding regulations
- Fundamental differences of the new SanPiN on public catering
Themes:
- Existing models of organizing school meals in institutions: features of the processes of production, service and sale of basic and additional meals
- Features of the application of methods of organizing services and forms of payment in educational institutions. The economic justification for the choice of the form of organization and the applied methods of service
- Comparative analysis of the effectiveness of catering independently and under a contract for the transfer of non-core functions
Themes:
- The importance and relevance of assessing the state of MTB in catering units of educational organizations. Basic concepts
- Technique for conducting a technical audit (certification) of production workshops and dining rooms of educational organizations
- Algorithm for determining the current and future financial needs for re-equipment and modernization of the material and technical base of catering units and dining rooms
Themes:
- The content of regional food supply standards in educational institutions. Basic terms and definitions
- The procedure for the development of regional food supply standards in educational organizations
- The procedure for ensuring access and justification of permissible actions in canteens of representatives of public (parental) control over the organization of meals for students
- Rules and forms of posting on the official websites of educational organizations in the information and telecommunications network "Internet" information about the conditions for organizing meals for children, including the daily menu
Themes:
- Methodology for developing a production control program based on the principles of HACCP
- Typical production control program. Ways to Implement Power Safety Tasks
Themes:
- Substantiation of the composition of regional food rations and standards for their financing. Development (analysis of the developed) main menu
- Requirements for the range of products. Allowable rates of substitution of some products for others. Application of typical menus. Menu Design Applications
- The procedure for taking into account the consumer preferences of children, the participation of parents in improving the menu
- Requirements, development procedure, analysis of technical documentation for the production of dishes
Themes:
- Grounds, general procedure, methods and regulation of food provision for children with disabilities, disabled children, children with nutritional status
- The procedure for the appointment and organization of dietary (medical) nutrition for students of general education organizations
- The use of standard menus for organizing meals for children with diseases, requiring an individual approach to organizing meals
Themes:
- Content, principles and methods of placing state and municipal orders when organizing catering in educational institutions
- Justification of the content of standard contracts and terms of reference for them. Organization of acceptance of services and food products during the execution of contracts
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Document
At the end of the training, students are issued certificates of advanced training of the established sample
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