The training is for professional development purposes, and the certificate obtained does not substitute for the MYK (National Qualifications Framework) certification in trainings where the MYK certification is required.
Training Purpose
To provide knowledge and skills regarding:
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The composition of food
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The varieties of food
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The relationship between food and health
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The additives involved in the production process
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How hygiene and sanitation can be ensured
Training Objectives
Healthy eating training programs are designed to help individuals:
Training Content
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Food and its composition
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Food safety
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Kitchen hygiene and sanitation
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Food additives
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Label literacy
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Meat and meat products
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Dairy products
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Cereals and cereal products
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Fruits and vegetables
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Basic principles of food preservation
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Food cooking techniques
Target Audience
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Individuals who want to develop healthy eating habits
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Those who wish to lose or maintain weight
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Those looking to prevent or manage chronic diseases
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Individuals seeking more energy
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Athletes
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Pregnant women and breastfeeding mothers
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Children and adolescents
Trainer
Prof. Dr. Mustafa Tayar
Training Duration
1 day / 8 hours
The training is open to corporate collaboration (institution/company legal entity package) and individual applications are not accepted. The training content can be re-planned according to the corporate participant profile and your needs. After mutual discussions, the scope and method of the training (Face-to-Face, Online) are determined, and the relevant processes are completed. If an agreement is reached, the suitable days and times for your institution’s participants and our instructors are determined, along with the location of the training.