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Business Mentoring |
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Written by Administrator
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Friday, 30 September 2011 10:15 |
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Objective: To develop practical mentoring skills for improved communication, cooperation and motivation in the workplace
Key Competences: Coaching and mentoring skills for any level of business.
Indicative Needs / Tasks: Transfer of skill, knowledge and good practice in the workplace
Target Group: All levels of business
Outcomes: Upon completion of the training each person will be able to:
- apply highly effective mentoring skills
- listen and respond to staff more effectively
- motivate and direct staffaround business goals
- give effective feedback
- deal with confidence issues
- promote professional and personal development
Indicative Content:
- Definition and scope of mentoring in the workplace
- Listening and communication skills
- Improving HRM
- Mentoring and staff motivation
- Dealing with change in business
- Feedback and relationship building
Duration: 16 Hours
Language: English, Hungarian
Keywords: Mentoring, coaching, skills development, transfer of good practice
Contact details:
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Last Updated on Tuesday, 18 October 2011 12:37 |
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Sensory Analysis in Food Industry |
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Written by Administrator
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Friday, 30 September 2011 10:13 |
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Objective: To update and broaden knowledge of food industry professionals in sensory analysis and in that way to level up the quality of products and competitiveness of their business
Key Competences: Training program provides basic knowledge on physiological basics of sensory evaluation, and introduces trainees in principles and importance of panel selection and sensory methodology
Terms of enrolment: None for lower mentioned target groups
Target Group: Training is aimed for team leaders in quality control, research and development, and marketing departments of food industries
Outcomes: Practical experience on sensory methods implementation which enable the implementation of same methodology in trainee’s organizations
Indicative Content:
- Introduction to sensory evaluation
- Sensory attributes and perception
- Controls of test room, product and panel
- Sensory panel selection and training
- Differences tests methods
- Descriptive test method
- Consumer testing
Duration: 20 hours (lectures and evaluation included)
Language: Croatian
Keywords: Sensory analysis, Food industry
Contact details:
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This e-mail address is being protected from spambots. You need JavaScript enabled to view it
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Last Updated on Tuesday, 18 October 2011 12:39 |
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Health from the Plate |
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Written by Administrator
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Friday, 30 September 2011 10:11 |
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Objective: To raise awareness on the importance of balanced nutrition on health protection
Key Competences: Basic information on chemical composition of foods and impacts of food components on human body
Terms of enrolment: None
Target Group: Training is targeted for persons employed in catering (restaurants); or has intention to look for employment in that profession; or simply wish to raise their knowledge in nutrition from personal reasons.
Outcomes: Higher awareness on small changes in food combinations and cooking techniques which have important impact on nutritive value of everyday diet
Indicative Content:
- Training overview
- Basic principles of balanced nutrition
- Macronutrients – sources of energy
- Micronutrients
- Role of catering in public health
- Portion sizes
- Importance of sensory properties on food choices
- Caloric value and nutrient density of foods
- Impact of food preparation on its nutritional value
- Basics on food ethics
Duration: 24 hours (lectures and evaluation included)
Language: Croatian
Keywords: Nutrition, Health
Contact details:
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This e-mail address is being protected from spambots. You need JavaScript enabled to view it
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Last Updated on Tuesday, 18 October 2011 12:38 |
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Industrial drying |
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Written by Administrator
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Friday, 30 September 2011 09:52 |
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Objective: To raise the level of knowledge and skills in the field of different materials drying
Key Competences: Trainees will gain knowledge on drying theory, basic principles and modes of drying, and convectional drying optimization. Trainees will gain kills and competences in practical determination of drying parameters.
Terms of enrolment: Secondary school
Target Group: Persons involved in drying processes in food, chemical and pharmaceutical industry, agriculture, construction industry or private business
Outcomes: Differentiation of heat and mass transfer mechanisms in drying processes, heat and energy balances, selection of optimal drying parameters
Indicative Content:
- Introduction
- Drying basics
- Kinetics of convectional drying
- Calculation of drying kinetics
- Convectional drying optimization
- Practical work
Duration: 24 hours (theoretical and practical work, evaluation)
Language: Croatian
Keywords: Drying
Contact details:
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Last Updated on Tuesday, 18 October 2011 12:38 |
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Quality of Fruits and Vegetables, Storage, Preparations for Distribution and Sale |
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Written by Administrator
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Friday, 30 September 2011 09:46 |
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Objective: To update and broaden knowledge on fruit and vegetables (F&V) postharvest manipulation through theory and practical examples
Key Competences: Training program provides summary of basic knowledge on characteristics and quality of fruits and vegetables, causes of spoilage, postharvest physiology and actions to keep quality of fruits and vegetables until their sail and/or processing.
Terms of enrolment: None for lower mentioned target groups
Target Group: Fruit and vegetables producers, leaders in F&V provision and storage chain, persons employed in raw materials (F&V) quality control, persons employed in F&V distribution and processing
Outcomes: Understanding of demands given by legislation for F&V placed on market and/or to food industry for processing
Indicative Content:
- Training overview
- Fruit and vegetables (F&V) characteristics
- F&V chemical composition
- F&V nutritive value
- F&V classification
- F&V harvesting
- Postharvest physiology of F&V
- Storage conditions for consumption and processing
- Ripeness determination
- Determination of organoleptic characteristics of F&V
- Preparations of F&V for sale (consumption)
- Preparations of F&V for storage
- F&V Storage
- Selection of F&V processing methods
- Legislation regarding F&V
Duration: 21 hour (lectures and evaluation included)
Language: Croatian
Keywords: Fruit and vegetables, Quality, Storage, Processing
Contact details:
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This e-mail address is being protected from spambots. You need JavaScript enabled to view it
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Last Updated on Tuesday, 18 October 2011 12:39 |
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