Lehrgang zum Diätkoch IHK

Overview

In view of the increasing number of food intolerances, allergies and illness-related special diets, the additional qualification to become a diet chef is and will remain no longer limited to hospitals or old people's and nursing homes, but is now also a must in company catering and restaurants.

perspectives

Further training to become a dietician IHK is another opportunity for cooks, specialists in the field of housekeeping and nutrition and also for lateral entrants with professional experience to increase their own attractiveness for the job market.

diet cooks are

• Kitchen manager in retirement and nursing homes, hospitals
• Kitchen manager in company canteens, canteens
• Head of the dietetics department in upscale hotels and restaurants

Diet cooks work as

• nutritionist
• food inspectors
• food designer

The course is aimed at

• Chefs with completed vocational training
• Semi-skilled and unskilled employees in the kitchen area with at least 3 years of relevant professional experience
• Skilled workers who have completed training in a training occupation related to the occupational field of nutrition and housekeeping

course content

The state-certified and approved course to become a dietician IHK is based on the examination regulations and the framework plan of the Frankfurt am Main Chamber of Industry and Commerce and is characterized by the mature study documents oriented towards professional practice. Like all Poppe & Neumann distance learning courses, the IHK diet cook course is designed in such a way that work and further education can be optimally combined.

Due to the close cooperation between DIHK (German Chamber of Industry and Commerce) and the German Society for Nutrition eV (DGE), the successful completion of the IHK further training examination is equivalent to further training to become a "dietetically trained cook DGE". A corresponding certificate can be requested from the DGE.

• Basics of nutrition and the organizational system
• Food, food components and digestive tract
• Carbohydrates, proteins, colon, urinary tract and food
• Fats, circulatory system, blood circulation and introduction to dietetics
• Vitamins, immune system, acid-base balance, diet
• Nervous system, hormones, energy reduction, diabetic diet, grains
• Minerals, dietary biochemistry, lipid-lowering diet and low-purine diet
• Fats, oils, spices and herbs
• Water, alcohol, high protein diets, milk and milk products
• Flavor and phytochemicals, fat and purine metabolism
• Wholesome nutrition, electrolyte-defined diets, drink and meal planning
• Diets, stomach disorders, nutritional calculations and nutrient sensitivities
• Maternity, pancreas, liver and biliary tract diseases
• Gastroenterological diets, patisserie and quality assurance
• Child and youth nutrition, small and large intestine, kidney and heart diseases
• Nutrition of certain groups, special clinical pictures, rare forms of diet
• quality assurance and hygiene

Admission Requirements

With completed professional training as a chef

After successfully completing your vocational training, you will have at least 1 year of relevant professional experience at the time of the exam.

This means that you can start distance learning immediately after your professional training, as you will continue to work during your studies and therefore have the necessary professional experience by the time the exam is taken.

With completed training in the field of nutrition/home economics

After successfully completing your vocational training, you will have at least 2 years of relevant professional experience at the time of the examination.

This means that you can start distance learning immediately after your professional training, as you will continue to work during your studies and therefore have the necessary professional experience by the time the exam is taken.

Without completed vocational training

Without professional training, you have at least 5 years of relevant work experience at the time of the exam.

This means that you can start distance learning with 3 years of professional experience, since you will continue to work during your studies and therefore have the necessary professional experience at the time of the exam.

Duration of study and costs

Temporal outline

Distance learning (24 months)

In this phase of your distance learning, you will receive monthly tutorials. The subject matter prepares you for the IHK diet cook exam.

Seminar (10 days)

In the ten-day intensification seminar, you will be thoroughly prepared for your theoretical and practical exam. The seminar leads to the written IHK exam.

The oral and practical exam usually takes place about six weeks later.

baseline

You can register at any time - the course starts on the 1st or 15th of each month.

tuition fee

The tuition fees are €149.00 per month (total costs €3,576.00).

Normal period

The standard period of study for the course is 24 months.

Of course you can - without additional costs - shorten or lengthen your distance learning course individually. That depends solely on how much time you have to study and of course on whether you meet the admission requirements at the time of the exam.

funding and funding

Monthly payment

At Poppe & Neumann, you conveniently pay your tuition fees in monthly course installments.

save taxes

You can claim up to €4,000.00 annually for your further training at Poppe & Neumann as income-related expenses. After the end of the calendar year, you will receive a certificate from us for the annual wage tax adjustment.

education check

In order to counteract the impending shortage of skilled workers, many federal states have set up their own support programs using funds from the European Social Fund. As a recognized educational institution, you can benefit from this special subsidy for the costs of further education.

Poppe & Neumann - tradition, experience, success

In-service training - professional and tailored to the needs of the industry.

With now more than 120 years on the market the hotel Fernschule Poppe & Neumann is the oldest educational institution for the people in the hotel and catering industry, in the catering and restaurant chains.

More than 100,000 successful graduates and a growing subscriber traffic make the hotel Fernschule Poppe & Neumann for most participants educational institution in the industry.

With our certified and accredited distance learning programs, methodically and didactically optimal teaching material with absolute practical experience and our personal attention to create your training target for sure!

Our pass rates at the IHK exams are always well above average. The main reason is that we from the date of notification to the successful completion of the IHK examination really care about you.

The management team at Hotel Fernschule Poppe & Neumann has many years of experience. Respected lecturers (subject teachers and managers from the industry) are (classroom) for the high standards of audit-intensifying seminars.

"Grandfather, father and son have already made their training with the hotel Fernschule Poppe & Neumann - we wait for the grandchildren."