{"id":14264,"date":"2022-11-23T17:20:29","date_gmt":"2022-11-23T16:20:29","guid":{"rendered":"https:\/\/www.culinoa.be\/formations\/les-alimentations-therapeutiques-en-institutions-hospitalieres\/"},"modified":"2025-02-28T11:14:37","modified_gmt":"2025-02-28T10:14:37","slug":"bordpresentatie","status":"publish","type":"dt_portfolio","link":"https:\/\/www.culinoa.be\/nl\/formations\/bordpresentatie\/","title":{"rendered":"Bordpresentatie"},"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″]

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

Doelgroep:<\/h3><\/div> <\/div> <\/div> [vc_column_text css=””]Al het personeel dat verantwoordelijk is voor het opdienen van maaltijden[\/vc_column_text]
\n
\n\t<\/i>\n<\/div><\/div><\/div><\/div>

Doelstellingen van de opleiding:<\/h3><\/div> <\/div> <\/div> [vc_column_text css=””]<\/p>\n
    \n
  • Verbetering van de presentatie van het bord en dienblad<\/li>\n
  • Verdieping van de technieken voor de presentatie van aangepaste texturen<\/li>\n
  • Naleving van hygi\u00ebnevoorschriften bij de presentatie van het bord en het opdienen<\/li>\n<\/ul>\n

    [\/vc_column_text]

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

    Werkmethode:<\/h3><\/div> <\/div> <\/div> [vc_column_text css=””]Eerst een theoretische aanpak, gevolgd door een speelse en praktische sessie. Praktijksituaties en oefeningen zullen de sessie afwisselen.
    \nConcrete verbeterpunten worden voorgesteld.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_column_text css=””]<\/p>\n

    Thema\u2019s die aan bod komen :<\/h3>\n
      \n
    • Eetomgeving: algemene setting, directe omgeving, bord<\/li>\n
    • Bordpresentatie<\/li>\n
    • Materiaal<\/li>\n
    • Service<\/li>\n
    • Verschillende maaltijden<\/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_1670409597087{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_1740670307547{margin-bottom: 5px !important;}”]<\/p>\n

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

        Het personeel bewust te maken en de presentatie van het bord te optimaliseren.<\/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_1740736352796{margin-bottom: 0px !important;}” el_class=”custom-white”]<\/p>\n

        Praktische zaken :<\/h3>\n

        Duur<\/strong> : 3 uur
        \nPrijs<\/strong> : 950\u20ac exclusief btw
        \nAantal deelnemers<\/strong> : Minimum 5 | Maximum 20
        \nPlaats<\/strong> : De zaal moet een muur met een lichte kleur bevatten voor de projectie. Vereisten in de ruimte: 2 tafels, een koelkast en een ruimte om af te wassen
        \nMeer<\/strong> : De trainer brengt de projector, voedingsmiddelen en servies mee. Voorzie indien mogelijk 2 porties
        van elke textuur die in de instelling wordt gebruikt[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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