Duration
1 year
Training structure
School of Pharmacy
Presentation
SUSPENDED FOR THE YEAR 2025/2026
The Culinary Techniques for Health program, run by the University of Montpellier and located at the CFA in Nîmes Marguerite,is open to work-study and continuing education students.
This course focuses on adapting culinary techniques to the health conditions and aging of the population. The teaching is practical and aimed at future managers of institutional kitchens or catering professionals.
This national diploma awarded by the University of Montpellier will enable you to meet emerging market needs and work in the field of health-related food, in the hotel and restaurant industry, in institutional catering, or in the agri-food industry.
Know-how and skills
- Knowing how to design an appropriate diet in light of the challenges associated with increased longevity and specific nutritional requirements
- Understanding the links between food and health
- Know the techniques necessary for making products, dishes, and menus, in correlation with nutrition and health.
- Knowing about food/drug interactions and interactions between foods
Program
COURSES
- Knowledge of food and cooking techniques
- Diets
- Health and Pharmacology
- Anatomy and physiology
- Themed conferences
SUPERVISED WORK
- Knowledge of food and cooking techniques
- Diets
- Management, innovation marketing, and distribution channels
- English
- Supervised project
PRACTICAL WORK
- Cooking techniques
Suitable for courses:
- Hospitality and catering
- Institutional catering
- Food industry (One quarter of the program)
Admission
Admission requirements
STATUS> Employee on an apprenticeship or professional training contract, paid according to age and year of training.
TRAINING COSTS > Training funded by the Region, the apprenticeship tax, companies, or by OPCOs.
Mandatory prerequisites
- Sign an apprenticeship or professional training contract with a company
- Hold at least a two-year college degree in the field: BTS HR, BTS Food Science and Technology, BTS Dietetics, DUT Biological Engineering, etc.
- OR second 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 accreditation of prior learning.
And after
Professional integration
SOME POSSIBLE CAREERS
- Head chef in traditional restaurants
- Foodservice manager
- Laboratory or quality manager in the food industry
- Project Manager
- Production technician
- Nutrition advisor