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  5. Work package n°2 - „”Onboard Healthy Nutrition” - ...
  6. A2.2. ”Onboard Healthy Nutrition Fundamentals” tra...

A2.2. ”Onboard Healthy Nutrition Fundamentals” training module development → responsible: RNA

Onboard Healthy Nutrition - Course materials

    • Wk1 Introduction to Maritime NutritionWk1 Introduction to Maritime Nutrition
      • Week 1 Assessment.docxWeek 1 Assessment.docx
      • Week 1 Case Study.docxWeek 1 Case Study.docx
      • Week 1 PPTs.pptxWeek 1 PPTs.pptx
      • Week 1Text.docxWeek 1Text.docx
    • Wk2 Basic Nutrition and Dietary RequirementsWk2 Basic Nutrition and Dietary Requirements
      • Week 2 Assessment.docxWeek 2 Assessment.docx
      • Week 2 Case Study.docxWeek 2 Case Study.docx
      • Week 2 PPTs.pptxWeek 2 PPTs.pptx
      • Week 2 Text.docxWeek 2 Text.docx
    • Wk3 Menu Planning and Recipe DevelopmentWk3 Menu Planning and Recipe Development
      • Week 3 Assessment.docxWeek 3 Assessment.docx
      • Week 3 Case Study.docxWeek 3 Case Study.docx
      • Week 3 PPTs.pptxWeek 3 PPTs.pptx
      • Week 3 Text.docxWeek 3 Text.docx
    • Wk4_Food Safety and Hygiene PracticesWk4_Food Safety and Hygiene Practices
      • Week 4_Assessment.docxWeek 4_Assessment.docx
      • Week 4_Case study.docxWeek 4_Case study.docx
      • Week 4_Food safety and hygiene.pptxWeek 4_Food safety and hygiene.pptx
      • Week 4_Text.docxWeek 4_Text.docx
    • Wk5_Knife Skills and Food Preparation TechniquesWk5_Knife Skills and Food Preparation Techniques
      • Week 5_Assessment.docxWeek 5_Assessment.docx
      • Week 5_Case study.docxWeek 5_Case study.docx
      • Week 5_Knife skills-food preparation.pptxWeek 5_Knife skills-food preparation.pptx
      • Week 5_Text.docxWeek 5_Text.docx
    • Wk6 Culinary Presentation and Plating TechniquesWk6 Culinary Presentation and Plating Techniques
      • Week 6 Assessment.docxWeek 6 Assessment.docx
      • Week 6 Case Study.docxWeek 6 Case Study.docx
      • Week 6 PPTs.pptxWeek 6 PPTs.pptx
      • Week 6 Text.docxWeek 6 Text.docx
    • Wk7_Cooking dishesWk7_Cooking dishes
      • Week 7_Assessment.docxWeek 7_Assessment.docx
      • Week 7_Case study.docxWeek 7_Case study.docx
      • Week 7_Healthy Cooking Dishes from Different Cultures S.pptxWeek 7_Healthy Cooking Dishes from Different Cultures S.pptx
      • Week 7_Text.docxWeek 7_Text.docx
    • Wk8_SupervisionWk8_Supervision
      • Week 8_Assessment.docxWeek 8_Assessment.docx
      • Week 8_Case study.docxWeek 8_Case study.docx
      • Week 8_Supervision.pptxWeek 8_Supervision.pptx
      • Week 8_Text.docxWeek 8_Text.docx
    • Wk9_Sustainable GalleyWk9_Sustainable Galley
      • 01 Scope and Importance of Sustainability in the Galleys Cul-Mar training materials.pptx01 Scope and Importance of Sustainability in the Galleys Cul-Mar training materials.pptx
      • 02 How to Support Sustainability in the Galleys Cul-Mar training materials.pptx02 How to Support Sustainability in the Galleys Cul-Mar training materials.pptx
      • 03 Training on Sustainability and Waste Management Cul-Mar training materials.pptx03 Training on Sustainability and Waste Management Cul-Mar training materials.pptx
    • CUL.MAR.Skills Summary of the Report.pptxCUL.MAR.Skills Summary of the Report.pptx
    • UAegean_Onboard healthy nutrition_WKs 4-5-8_outline.pptxUAegean_Onboard healthy nutrition_WKs 4-5-8_outline.pptx
    • Wk9_Sustainable Galley.pptxWk9_Sustainable Galley.pptx
◄ A.2.1. Study of Onboard Nutrition - survey and report→ responsible: PRU
”Onboard Healthy Nutrition Fundamentals” curriculum ►

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