{"id":5390,"date":"2023-05-12T14:52:02","date_gmt":"2023-05-12T14:52:02","guid":{"rendered":"https:\/\/www.gero.lu\/?post_type=faq&#038;p=5390"},"modified":"2023-05-19T09:32:39","modified_gmt":"2023-05-19T09:32:39","slug":"culture-gastronomique-en-institution","status":"publish","type":"faq","link":"https:\/\/www.gero.lu\/de\/faq\/culture-gastronomique-en-institution","title":{"rendered":"Culture gastronomique en institution"},"content":{"rendered":"<p><strong>S\u00e9minaire<\/strong><\/p>\n<p><strong>2 jours<\/strong><\/p>\n<p><strong>Fran\u00e7ais<\/strong><\/p>\n<p><strong>Dominique Thiriet<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Sensibiliser le personnel de la cuisine, de l\u2019h\u00f4tellerie ainsi que le personnel soignant sur la diversit\u00e9 des t\u00e2ches li\u00e9es aux repas.<\/p>\n<p>La culture gastronomique est un concept int\u00e9gratif d\u2019accompagnement de la personne \u00e2g\u00e9e. La cuisine est autonome, mais en m\u00eame temps elle fait partie int\u00e9grante des domaines soignants, th\u00e9rapeutiques, culturels et m\u00e9nagers.<\/p>\n<p>Cuisiner et servir un repas est bien plus qu\u2019une simple t\u00e2che de travail journalier. La planification commune des repas, l\u2019adaptation individuelle des repas aux besoins physiques et physiologiques des r\u00e9sident-e-s, la confection des repas, le service, la communication avec les r\u00e9sidents, le travail interdisciplinaire, font \u00e9galement partie de la r\u00e9ussite d\u00b4un repas.<\/p>\n<p>Une r\u00e9flexion approfondie sur le travail, une attitude de prestataire de service, faire preuve d\u2019innovation et de cr\u00e9ativit\u00e9, doivent \u00eatre requises afin d\u00b4\u00eatre capable de s\u2019orienter vis-\u00e0-vis des demandes, souhaits, respect des traditions, besoins, aptitudes et capacit\u00e9s individuelles des r\u00e9sident-e-s. Il s\u2019agit avant tout de pouvoir assurer le bien-\u00eatre des personnes \u00e2g\u00e9es d\u00e9pendantes ou ind\u00e9pendantes, dont nous avons la responsabilit\u00e9.<\/p>\n<p>Th\u00e8mes\u00a0:<\/p>\n<ul>\n<li>Les repas\u00a0: Moments cl\u00e9s pour une meilleure qualit\u00e9 de vie<\/li>\n<li>La biographie et les ressources individuelles des r\u00e9sident-e-s<\/li>\n<li>Respecter le cadre de vie<\/li>\n<li>La communication et le r\u00e9veil des \u00e9motions par rapport aux repas<\/li>\n<\/ul>\n","protected":false},"featured_media":0,"template":"","faq_cat":[350],"class_list":["post-5390","faq","type-faq","status-publish","hentry","faq_cat-hauswirtschaft"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Culture gastronomique en institution - GERO<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gero.lu\/de\/faq\/culture-gastronomique-en-institution\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Culture gastronomique en institution\" \/>\n<meta property=\"og:description\" content=\"S\u00e9minaire 2 jours Fran\u00e7ais Dominique Thiriet &nbsp; Sensibiliser le personnel de la cuisine, de l\u2019h\u00f4tellerie ainsi que le personnel soignant sur la diversit\u00e9 des t\u00e2ches li\u00e9es aux repas. 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