Annexe 2, Eco Kitchen Assistant Training Standard _ENG

This project has been funded with support from the European Commission. This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.... More

This project has been funded with support from the European Commission. This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein. Training standard for the eco-catering “kitchen assistant” Key activity n°1: General knowledge relating to sustainable catering Training unit 1: on completion of the training unit, the trainee will be able to: understand the sustainable alternatives to a ‘classical’ diet, recognise certifications and labels, understand the importance of consuming seasonal and local produce. Sequence n°1: The principles of eco-catering Specific aim: Knowledge of the principles linked to sustainable catering Learning objectives:  Identify what is ethical and responsible consumption; Knowing the available sustainable alternatives to a ‘classical’ diet;  Make the link between diet, health and nutrition;  Put into practice principles linked to sustain Less