Health, Agriculture - Food

Culinary techniques adapted to health

  • Duration

    1 year

  • Training structure

    Faculty of Pharmacy

Presentation

Culinary techniques adapted to health, run by the University of Montpellier and located at the CFA Nîmes Marguerite site, open to sandwich courses and continuing education.

This course focuses on adapting culinary techniques to pathologies and an aging population. The teaching is designed to be practical and aimed at future managers of collective kitchens or catering professionals.

This national diploma from the University of Montpellier will enable you to meet emerging market needs and work in the health-related food sector, in the hotel and catering industry, in foodservice or in the agri-food industry.

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Know-how and skills

  • Design a diet adapted to the challenges of increasing longevity and specific nutritional requirements
  • Understanding the links between food and health
  • Know the techniques needed to create products, dishes and menus related to nutrition and health.
  • Learn about food/drug and food/drug interactions
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Program

COURSES

  • Food knowledge and culinary techniques
  • Diets
  • Health and Pharmacology
  • Anatomy and physiology
  • Themed conferences

TUTORIAL

  • Food knowledge and culinary techniques
  • Diets
  • Management, innovation marketing and distribution channels
  • English
  • Tutored project

PRACTICAL WORK

  • Culinary techniques

           Appropriate to the course :

          - Hotel and catering

          - Contract catering

          - Food industry (a quarter of the program)

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Admission

Access conditions

STATUS> Employees on apprenticeship or professionalization contracts, paid according to their age and year of training.

COST OF TRAINING > Training financed by the Region, the apprenticeship tax, companies or OPCOs.

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Necessary prerequisites

  • Sign an apprenticeship or professionalization contract with a company
  • Hold at least a BAC+2 in the sector: BTS HR, BTS Food Science and Technology, BTS Dietetics, DUT Biological Engineering ...
  • OR validated 2nd year of a bachelor's degree in the field or Bachelor's degree in Health and Social Sciences, Bachelor's degree in Health Sciences, Bachelor's degree in Life and Earth Sciences, Life Sciences
  • OR significant experience in the field, with the possibility of VAE.
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And then

Professional integration

SOME POSSIBLE PROFESSIONS

  • Chef in a traditional restaurant
  • Catering manager
  • Laboratory or quality manager in the food industry
  • Project Manager
  • Production Technician
  • Nutrition advisor

 

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