{"id":71443,"date":"2020-11-01T22:19:30","date_gmt":"2020-11-01T20:19:30","guid":{"rendered":"http:\/\/prodidactica.md\/en\/?p=71443"},"modified":"2020-11-20T22:20:59","modified_gmt":"2020-11-20T20:20:59","slug":"training-of-trainers-in-vegan-and-vegetarian-cuisine","status":"publish","type":"post","link":"http:\/\/prodidactica.md\/en\/training-of-trainers-in-vegan-and-vegetarian-cuisine\/","title":{"rendered":"TRAINING OF TRAINERS IN VEGAN AND VEGETARIAN CUISINE"},"content":{"rendered":"

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In the context of the implementation of Activity 1.24 “Development, launch and implementation of projects for the creation of the continuous training system (CVET)” of the project “DevRAM”, Part I, in the Vocational School of Bubuieci will be launched a new continuing education program – “Vegan cuisine and vegetarian \u201d. It will be integrated in the professional training process for the specialty “Chef”, based on the curriculum developed within the project.<\/span>
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Thus, on October 28, the start of the three days of training of trainers for this course was given, the training being structured in three modules: “Healthy eating”, “Vegetarian and vegan food” and “Organization of public kitchens and modern service” , attended by 6 people. The training from the first day was provided online, on the Zoom platform, the second module was taught in a location in C\u0103priana (October 29), and for the last session (November 5) the school laboratory from Bubuieci was chosen.<\/span><\/p>\n

The approach of the trainer Tamara \u0218chiopu, a well-known nutritionist, promoter of vegan and vegetarian cuisine, author of several vegetarian and fasting recipe books, aims to familiarize trainees with the basic notions of general nutrition, vegetarian and vegan, but also with others types of alternative food; with products beneficial to human health, including eco \/ natural; with the reactions of the human body to certain foods, products (allergies, intolerances); with obvious and hidden ingredients; with eco and vegan agriculture, etc., and even with economic aspects of food. Particular attention will be paid to the organization of public kitchens and modern service, this intervention focusing on the analysis of technology sheets, standard menus, as well as local, seasonal or budget, on other information of primary importance for this area.<\/span><\/p>\n

The theoretical material is seconded by interactive exercises and homework, by demonstrating methods of preparation, by sharing tempting recipes and for all budgets. The master class with the generic “Seasonal vegan menu on a budget”, held in C\u0103priana, was very “colorful and rich in flavors”, culminating in a food tasting.<\/span><\/p>\n

For the subsequent and lasting promotion of the training course for trainers in vegan and vegetarian food, the activities are recorded, and a video will be edited.<\/span><\/p>\n

Alternative cuisine is a way of life and gathers more and more supporters around it. Many restaurants, cafes, canteens, etc. they have included in their menu vegan and vegetarian dishes, there are also specialized places. So it is a kitchen that has its client and for which staff must be prepared.<\/span><\/p>\n

Support agricultural education!<\/span><\/p>\n

European Union Project “Development of Rural Areas in the Republic of Moldova” (DevRAM), Part I. “Increasing the competitiveness of the agri-food sector by integrating it into domestic and global value chains, especially the soybean crop sector”, implemented by the Austrian Development Cooperation in partnership with PRO DIDACTICA Educational Center and Donau Soja International Association (Austria), aims to contribute to increasing the sector’s capacity to assert itself on the internal and external market, as well as to strengthening the capacity of technical vocational education institutions in the agri-food field and completes Moldova’s component. within the framework of the Strategic Partnership organized at regional level between CAD and Donau Soja, which supports the construction of sustainable and inclusive value chains for organic and non-genetically modified soybeans in Bosnia and Herzegovina, Serbia, Moldova and Ukraine.<\/span>
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