Certificate of Healthy Cooking Specialist (CHCS)

Course introduction

1: Cognitive food nutrients.

A chef knows how to cook. If you can also cook the nutrients of the food. With the fire control. Let the ingredients of some ingredients produce chemical changes in the pot. That dish is worth it. So a person who controls the pots in the pot. Then you will control the taste buds of human beings. Let him master the standard of human drinking water safety standards. Let the chefs. Take it to the next level.

2: How to use food to use one thing to improve the health value of food.

The world's edible ingredients are about 30,000 items high. A chef who has tried her best to enter the world of ingredients may not be able to fully enter the original world of these ingredients. Therefore, we have to use some of the characteristics of the ingredients to match the value of the ingredients to get the value of the food to highlight the value of food.

3: How to match the health checklist with a diet outline suitable for the patient.

If not in the operation of the medical system. Starting from the diet to target some of the target ingredients to improve the disease engineering. Let the kitchen replace the pharmacy to achieve implementation. Let the whole people can achieve health without going to the hospital. This is the dream everyone wants to try in the future. A cook can read the health checklist. Get a healthy condition with your diet and get it right.

4: Verification of the identification ability of the freshness of the ingredients.

The freshness of the food is the maximum of a gourmet finish. If a chef is not familiar with the freshness of the ingredients themselves. Then wait for a dieter to eat more of the source of the disease. So how to identify the freshness of ingredients will be a very important course for the chef.

5: The chef's own health safety standards are taught.

The cooks give a lot of people a greasy feeling. The chef himself is also given to most of the judges. The negative image is deeply rooted in the hearts of the people. I want to make the chef glamorous with the image course.

6: Say the ability to train.

Usually the average chef has a poor tone. Because the knowledge is not broad enough. Therefore, it is impossible to tell where a good food value is. Of course, I am very knowledgeable and can spit lotus. Here we open this course to let the people who love food know whether they are delicious in the world or smashed in the world. The kitchen in my heart is also a very important story of diet.

7: Culinary aesthetics concept design course.

A culinary artist. I hope that they have a certain basic outline of aesthetics. The most important thing is to let the chefs. I feel that you are not an ordinary person. Because you are a chef. The chef is going to perform cooking. He wants to have a clean appearance. There is also a courteous etiquette to be a chef.

8: Refrigerator preservation method strain:

The health box in a restaurant is a refrigerator. How to control the shelf life and freshness of the refrigerator is the responsibility of the chefs. So I am teaching the course to let the chef know how to get healthy and have no time to work hard.

Application eligibility and expiration date:

1. Anyone who has obtained domestic and foreign certificates of Chinese and Western cooking skills can apply.

2. Must complete the specified course for a total of more than 120 hours (with certificate)

3. This certificate is valid for 5 years.

4. After obtaining the certificate, you must attend the 20-hour return training course every year and follow the relevant regulations.

Course subjects (120 hours total)

First, professional subjects: 36 hours.

1: Cognitive food nutrients.

2: How to use food to use one thing to improve the health value of food.

3: How to match the health checklist with a diet outline suitable for the patient.

4: Verification of the identification ability of the freshness of the ingredients.

5: The chef's own health safety standards are taught.

6: Say the ability to train.

7: Culinary aesthetics concept design course.

8: The strain of the refrigerator preservation method.

Second, the implementation of the course: 84 hours

1. Implementation internship / 30 hours

2. Group discussion / 24 hours

3. Well-known restaurants to observe / count 20 hours

4. Special report / 10 hours

Certificate Issue &Acceptance Criteria

1 The required course hours are more than 120 hours, 80% of which can be counted by the institution (unit) for digital learning (online learning) credits.

2 Complete the report 2 Case Studies .

3 Must to pass the final exam over75%.

4 No violation of the course norms.

5 Must to comply with professional standards.

To email infoiplac@iplac-international.org a detail of your credentials, degrees, experience or qualifications: so that we can make a review and determination.