{"id":14236,"date":"2022-11-23T16:37:59","date_gmt":"2022-11-23T15:37:59","guid":{"rendered":"https:\/\/www.culinoa.be\/formations\/lalimentation-en-textures-modifiees\/"},"modified":"2025-02-28T11:39:01","modified_gmt":"2025-02-28T10:39:01","slug":"voeding-met-aangepaste-consistentie","status":"publish","type":"dt_portfolio","link":"https:\/\/www.culinoa.be\/nl\/formations\/voeding-met-aangepaste-consistentie\/","title":{"rendered":"Voeding met aangepaste consistentie"},"content":{"rendered":"

[vc_row equal_height=”yes” bg_type=”bg_color” css=”.vc_custom_1521645780260{margin-bottom: 30px !important;}”][vc_column css_animation=”left-to-right” width=”1\/2″]

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\n\t<\/i>\n<\/div><\/div><\/div><\/div>

Doelgroep:<\/h3><\/div> <\/div> <\/div> [vc_column_text]Keukenpersoneel, zorgkundigen.[\/vc_column_text]
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\n\t<\/i>\n<\/div><\/div><\/div><\/div>

Doelstellingen van de opleiding:<\/h3><\/div> <\/div> <\/div> [vc_column_text]<\/p>\n
    \n
  • De kwaliteit verbeteren van maaltijden met gewijzigde consistentie, tevredenheid van de bewoners verhogen<\/li>\n
  • Standaardiseren van de bereidingen en hun benamingen<\/li>\n<\/ul>\n

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    \n
    \n\t<\/i>\n<\/div><\/div><\/div><\/div>

    Werkmethode:<\/h3><\/div> <\/div> <\/div> [vc_column_text]Deze opleiding is in eerste instantie theoretisch, maar er is ook ruimte voor interactie en een praktisch gedeelte. Er zullen verschillende recepten met de deelnemers worden getest.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_column_text]<\/p>\n

    Thema\u2019s die aan bod komen :<\/h3>\n
      \n
    • Indicaties: eet-, kauw- en slikstoornissen<\/li>\n
    • Effecten: op de bewoner, op het werk in de keuken, op de dienstverlening<\/li>\n
    • Definitie van elk textuur en IDDSI<\/li>\n
    • Bereidingstechnieken en dresseren<\/li>\n
    • Praktijkoefeningen<\/li>\n<\/ul>\n

      [\/vc_column_text][vc_column_text]<\/p>\n

      Elke deelnemer ontvangt :<\/h3>\n
        \n
      • 1 cursusboekje<\/li>\n
      • 1 certificaat van deelname<\/li>\n<\/ul>\n

        [\/vc_column_text][vc_row_inner css=”.vc_custom_1669218207502{margin-bottom: 35px !important;}”][vc_column_inner css=”.vc_custom_1670410405240{border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;border-left-color: #ef7a00 !important;border-left-style: dotted !important;border-right-color: #ef7a00 !important;border-right-style: dotted !important;border-top-color: #ef7a00 !important;border-top-style: dotted !important;border-bottom-color: #ef7a00 !important;border-bottom-style: dotted !important;}”][vc_column_text css=”.vc_custom_1670410395908{margin-bottom: 5px !important;}”]<\/p>\n

        Deze opleiding zal u helpen om :<\/span><\/h3>\n

        Uw theoretische kennis uit te breiden en vertrouwd te raken met de specifieke kooktechnieken.<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column css=”.vc_custom_1655807208380{padding-top: 35px !important;padding-right: 35px !important;padding-bottom: 35px !important;padding-left: 35px !important;background-color: #ef7d00 !important;}”][vc_column_text css=”.vc_custom_1740738960115{margin-bottom: 0px !important;}” el_class=”custom-white”]<\/p>\n

        Praktische zaken :<\/h3>\n

        Duur<\/strong> : 4 uur
        \nPrijs<\/strong> : 950\u20ac op locatie of 150\u20ac per persoon (exclusief BTW)
        \nAantal deelnemers<\/strong> : Minimum 5 | Maximum 20
        \nPlaats<\/strong> : Een volledig vrije keuken met een afwasruimte, een frigo en servies
        \nMeer<\/strong> : De opleider zal zorgen voor een blixer, voedingsmiddelen, keukengerei, mallen en een projector[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_raw_html]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[\/vc_raw_html][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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Er zullen verschillende recepten met de deelnemers worden…<\/p>\n","protected":false},"author":2,"featured_media":3446,"comment_status":"closed","ping_status":"closed","template":"","dt_portfolio_category":[29],"dt_portfolio_tags":[],"class_list":["post-14236","dt_portfolio","type-dt_portfolio","status-publish","has-post-thumbnail","hentry","dt_portfolio_category-opleiding","dt_portfolio_category-29","description-off"],"yoast_head":"\nOpleiding - Voeding met aangepaste consistentie - Culinoacademy<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.culinoa.be\/nl\/formations\/voeding-met-aangepaste-consistentie\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Opleiding - Voeding met aangepaste consistentie - Culinoacademy\" \/>\n<meta property=\"og:description\" content=\"[vc_row equal_height=”yes” bg_type=”bg_color” css=”.vc_custom_1521645780260{margin-bottom: 30px !important;}”][vc_column css_animation=”left-to-right” width=”1\/2″][vc_column_text]Keukenpersoneel, zorgkundigen.[\/vc_column_text][vc_column_text] De kwaliteit verbeteren van maaltijden met gewijzigde consistentie, tevredenheid van de bewoners verhogen Standaardiseren van de bereidingen en hun benamingen [\/vc_column_text][vc_column_text]Deze opleiding is in eerste instantie theoretisch, maar er is ook ruimte voor interactie en een praktisch gedeelte. 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