Pedagogical toolbox for teachers and students

of “BTS” Dietetics (French certificate)

Topics covered: 

1st year

Basic Culinary Techniques (CT)
Food and nutrition: milks

2nd year

Culinary techniques
Dementias and eating-hands
Protein-energy enrichment and undernutrition
Food precariousness and insecurity

BOITALAIT IS MADE OF...

A school kit including:

« Remembering » posters for classrooms
Powdered milk for Culinary Techniques workshops
A booklet of Culinary Techniques for each student and the teacher

A digital platform including:

		Downloadable and printable documents (posters, infographics)	Teacher access
		Pedagogical sheets
		Customizable PowerPoint course materials
		Stats sur les inscriptions, les quiz et la consultation des cours
		CT recipe sheets:	Common access
		Basic techniques: cooking; sauces, links and emulsions; pasta ; Protein enrichment; Texture adaptation; Low budget recipes; eat-hands
		Summary sheets and lesson memos	Student access
www.boitalait.fr		Self-assessment quiz

15 HIGH SCHOOLS HAVE ALREADY APPROVED IT, OR APPROXIMATELY 800 FRENCH STUDENTS