Delphi forms gastro training: (ie) three months participants learned, how is the quality in the food production food and pleasure aspects to ensure over the long term. Others who may share this opinion include Alton Steel. “But that’s not all,” says Armin Wenge, Managing Director of delphi gastro training. Our course shall in addition promote the career and the workplace on time.” Also instructor and nutritionist Dr. Stephan Luck, who has designed the course according to guidelines of the German society for nutrition (DGE), provides good employment opportunities for graduates: in the field of healthy nutrition and the dietetics a lot has happened lately. In our training we have merged compact all of this, so now nothing more in the way of professional career in this field. Participant Sabine Enlink is thrilled.
I would book again this course”, so the Cook in the St. Willibrord hospital in Emmerich. Through the Additional qualifications will soon as dietary Cook as well as diabetes and nutrition consultant in their usual work environment will find an additional task field. “This means a new professional perspective, which will of course also its positive financial impact for me. In the course I learned very much what I can perfectly use in practice.” Vocational qualifications are indispensable for Stefan Weber.
As kitchen Manager of the cafeteria of the Student Union of the University of Dusseldorf, he pays attention to the compliance of the Federal diet key and the resulting calculation of nutrient. This course provided me this much-needed knowledge, which I can now very practical to implement. Now I am planning to use my learned expertise as a nutrition consultant.” Especially the high scientific level of continuing education Nicola Volker impressed: the journey into the human body was a highlight. My new knowledge of the anatomy and physiology of the human can I use now just fine in my small caterers. Now I know how nutrition works and how important it is to eat healthy.” A professional young women it aims to implement the acquired expertise in its own cooking school, and as a nutritionist in schools and kindergartens. That the modern guest today more consciously and more sustainable would like to eat, white also Volker Wemper. Only a participation in this course can save especially competently and in the long term this”, says the chef of Bistro EssART at e.on in Dusseldorf. I learned this very detail, how I can impress my guests with health-conscious nutrition.” Interested parties can register already for the new training course, held from 18 August to 26 November 2011 in the premises of the delphi gastro training in Cologne.