REFRESHER COURSES
14 November, 2022
14 November, 2022
Organization of school meals and ensuring the stability and balance of the diet in the conditions of the economic situation
duration:
36 ac.hours
form of conduct:
part-time with the use of DOT and EO*
*distance learning technologies and e-learning
*distance learning technologies and e-learning
price:
7 800 rub.
Кому будет интересен курс?
Heads of educational organizations and responsible for nutrition
Management personnel of enterprises providing school catering services
Leave a request to find out more
duration: 36 ac. hours
form of conduct: part-time with the use of DOT and EO*
*distance learning technologies and e-learning
cost: 7 800 rubles.
form of conduct: part-time with the use of DOT and EO*
*distance learning technologies and e-learning
cost: 7 800 rubles.
Program modules
Theme:
- Changes and innovations in the organization of nutrition for children in educational institutions in SanPiN and methodological recommendations for 2020 - 2021, in 44-FZ for 2022
Themes:
- Existing models of organizing school meals: features of the processes of production, maintenance and sale of basic and additional meals
- Features of the application of service organization methods, examples of determining the nutrition model
- Requirements (and standards) for the staffing of the technological process
Themes:
- Types of control over the nutrition of students in an educational organization. Responsibility of officials of the educational organization and the catering operator
- Responsible for nutrition, duties, work algorithm
- Showing a video about the work of a nutrition manager in an educational organization
Themes:
- Justification of the cost of food, taking into account the actual attendance and its indexation in the face of rising prices. Accounting for spending limits of budget obligations. Spending Options for Budget Savings
- Monitoring food prices, the cost of food and its balance in the face of rising prices. Calculation of the cost of a grocery set
Practical lesson:
- Organization of the fulfillment of sanitary requirements in the food units of educational organizations (with testing)
Practical lesson:
- Practical application of methods for certification of food units in educational institutions and assessment of their condition (with testing)
Practical lesson:
- Menu development using application programs
Themes:
- Organization of input control of food products at food units of educational institutions. Conditions for ensuring the quality and safety of food products during acceptance and storage
- Organization of work with suppliers and manufacturers of products and semi-finished products
- Documentary support of deliveries. Legal regulation
Themes:
- Documentation provided by sanitary legislation. Order of conduct Examples of Maintaining Certain
- Types of Reporting Documents
Themes:
- Basic requirements for the content of standard contracts and terms of reference
- Rationale for concluding contracts with a single supplier
- Control functions of state bodies and responsibility for violation of requirements
Themes:
- Organization of additional meals for students in educational institutions
- The procedure for providing nutrition to children with disabilities, including children with special nutritional status in educational institutions
- Catering in summer recreation camps at general educational organizations
- The main directions of parental control over the catering of students
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At the end of the training, students are issued certificates of advanced training of the established sample
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