Schools
Programmes for kindergartens, primary and secondary schools.
A comprehensive overview of HFL Institute programmes for educators, kitchen staff, parents, leadership teams, nutrition coordinators and employees in educational settings.
Programmes for kindergartens
Lectures, training, HACCP, menu analysis and professional support for food service management.
Educators Shape Children's Eating Habits
Price: 590.00 EUR Location: At the institution's premises Participants: Teaching staff / all employees
This lecture is designed for teaching staff who significantly influence the development of children's eating habits through their behaviour, example and the way food is offered.
The aim is to deepen understanding of the importance of balanced nutrition in childhood and the role of the kindergarten or school in shaping healthy eating patterns.
Content
- The role of the kindergarten or school in shaping children's eating habits.
- The importance of balanced nutrition in childhood for healthy development.
- The influence of educators' example and behaviour.
- Overview of revised nutritional guidelines for educational settings.
Practical component
- Demonstration of appropriate portion sizes for children.
- Approaches to offering food and encouraging tasting of less popular dishes.
- Discussion and sharing of experiences with participants.
Benefits
- Content tailored to the specifics of the individual institution.
- Clear, accessible and practically oriented presentation.
- Option for further professional support and consultations.
Additional information
- Duration: 90 min.
- Price includes a preliminary consultation, preparation of materials and delivery.
- Individual arrangement available for smaller institutions.
Kitchen Staff Shape Children's Eating Habits
Price: 590.00 EUR Location: At the institution's premises Participants: Kitchen staff
This lecture is designed for kitchen staff who significantly influence children's eating habits through the planning, purchasing, preparation and presentation of meals.
The programme highlights the role of the kitchen in providing high-quality, appropriately prepared and well-composed meals.
Content
- Overview of nutritional guidelines for educational settings.
- Guidance on food selection and ordering.
- Developing sustainable menus.
Practical component
- Approaches to balancing daily meals.
- Ideas for incorporating vegetables, legumes, nuts and seeds.
- Review of seasonal foods.
- Discussion and sharing of experiences.
Benefits
- Practical advice directly applicable to daily kitchen work.
- Clearly structured content.
- Unlimited number of staff from a single institution.
Additional information
- Duration: 90 min.
- Price includes a preliminary consultation, preparation and delivery.
- Individual arrangement available for smaller institutions.
Balanced Nutrition for Employees – Workplace Health Promotion
Price: 590.00 EUR Location: At the institution's premises Participants: All employees
This lecture is designed for employees in educational institutions and focuses on their own nutrition, health and wellbeing.
Participants learn the core principles of balanced nutrition and how to apply them in practice.
Content
- Overview of main food groups and their roles.
- Recommended frequency of consumption for different food groups.
- Planning balanced meals.
Practical component
- Example of a balanced full-day menu.
- Suggestions for balanced workplace snacks.
- Review of the nutritional content of pre-packaged meals.
- Discussion with participants.
Benefits
- Simple and accessible presentation of balanced nutrition.
- Concrete ideas for everyday meals and snacks.
- Greater awareness of the impact of nutrition on health.
Additional information
- Duration: 90 min.
- Price includes content preparation and delivery.
- Group combining available for smaller institutions.
Lecture for Parents: How to Build Balanced Eating Habits in Children
Price: 490.00 EUR Location: Kindergarten premises or Zoom Participants: Parents of kindergarten children
This lecture introduces parents to the key aspects of developing balanced eating habits and highlights the central role of the family.
The aim is to give parents knowledge, motivation and practical advice for greater alignment between the kindergarten and the home environment.
Content
- Core principles of healthy eating habits for children.
- The role of parents as role models.
- Planning a varied and nutritionally adequate diet.
- Common family challenges: fussy eating, treats, grandparents' influence.
Practical component
- Practical ideas for parents.
- Example of a child's balanced plate.
- Dealing with picky eaters.
- Discussion with participants.
Benefits
- Programme grounded in years of kindergarten work and scientific research.
- Practically oriented lecture with concrete solutions.
- Unlimited number of parents from a single kindergarten.
Additional information
- Duration: 60 min.
- Individual arrangement available for smaller kindergartens.
- Price includes a preliminary consultation, preparation and delivery.
Nutrition and Health-Hygiene Regime in Kindergarten – Short Training for Staff
Price: 400.00 EUR Location: At the kindergarten's premises Participants: All employees
This training is designed for new employees or to refresh the knowledge of all staff.
It presents the essential requirements of nutrition and the health-hygiene regime in kindergartens in a clear and accessible way.
Content
- Nutritional guidelines for educational settings.
- Food culture.
- Good hygiene practice in classrooms and group rooms.
- HACCP system in group rooms.
- Personal hygiene, premises hygiene and laundry handling.
- Infectious diseases and child safety.
Benefits
- Content tailored to the kindergarten's specifics.
- Focus on practical solutions.
- Option for ongoing support and consultations.
Additional information
- Duration: 45 min + 15 min consultation.
- Price includes a preliminary consultation, preparation and delivery.
- Individual arrangement available for smaller kindergartens.
Training for Kitchen Staff: HACCP System and Good Hygiene Practice
Price: 700.00 EUR Location: At the kindergarten's premises Participants: Kitchen staff
This training clearly presents the key requirements of the HACCP system and good hygiene practice.
The focus is on practical examples for safe and efficient work in the kindergarten kitchen.
Content
- 8 core principles of the HACCP system.
- Control points and critical control points in the kindergarten kitchen.
- Food traceability.
- Allergens in food and meal preparation.
- Good hygiene practice, acrylamide, trans fats and DDD.
Practical component
- Preliminary consultation with management, nutrition coordinator and head of kitchen.
- Written test to verify and consolidate knowledge.
Benefits
- Content tailored to the specifics of the individual kindergarten.
- Participants acquire practical skills for their daily work.
- Option for ongoing support.
Additional information
- Duration: 120 min.
- Individual arrangement available for smaller groups.
- Price includes preparation, delivery, test and certificates.
Analysis and Interpretation of Existing Menus
Price: 180.00 EUR Location: At the kindergarten's premises Participants: Management and nutrition coordinators
This programme is designed for kindergarten management and nutrition coordinators who want a professional assessment of their existing menus.
Using the national OPKP database, an analysis of nutritional value, meal balance and compliance with guidelines is prepared.
Content
- Preliminary consultation to understand the kindergarten's specifics.
- Entry of menus into the OPKP database.
- Report on key nutrients and food group review.
- Closing consultation presenting the results.
- Recommendations for menu optimisation.
Benefits
- Clear and professionally grounded assessment of menus.
- Recommendations tailored to the kindergarten's needs.
- Actionable suggestions for optimisation.
Additional information
- Date: by arrangement with the kindergarten.
- Analysis of longer menus available: 2-, 3- or 4-week menus.
- Price includes analysis, recommendations and final presentation.
Comprehensive Professional Support for Nutrition Management
Price: 70.00 EUR/hour Location: At the kindergarten's premises or online Participants: Kindergarten management and nutrition coordinators
This programme is designed for kindergarten management and nutrition coordinators who carry significant responsibility for children's nutrition.
Professional support provides guidance and tools for planning, implementation and strategic decision-making in the area of nutrition.
Content
- Planning menus in compliance with guidelines.
- Public procurement and preparation of content documentation.
- Supplier relations, local food and short supply chains.
- Cost optimisation while maintaining quality.
- Safety, hygiene, sustainability and food waste reduction.
Benefits
- Practical solutions tailored to the kindergarten.
- Combination of scientific knowledge and hands-on experience.
- Option for long-term collaboration.
Additional information
- Price: 70 EUR/hour.
- Location: kindergarten premises or online.
- Scope arranged by agreement.
Empowering Those Responsible for Nutrition Management
Price: 300 EUR/module/person or 800 EUR/full programme/person Location: HFL Institute or online (Zoom) Participants: Management staff and nutrition coordinators
The programme is divided into three thematically self-contained modules, enabling participants to develop an in-depth understanding of organised nutrition in educational settings.
Content is adapted to the level of the institution: kindergartens, primary or secondary schools.
Content
- Module 1: comprehensive management of organised nutrition in educational settings.
- Module 2: application of current healthy eating guidelines.
- Module 3: public procurement of food or selection of an external meal provider.
Benefits
- Structured overview of nutritional, organisational and legislative aspects.
- Practical tools for high-quality nutrition management.
- Option to complete individual modules or the full programme.
Additional information
- Module duration: 4 school hours.
- Full programme duration: 12 school hours.
- Minimum number of participants: 4 per module.
Programmes for primary schools
Support for parents, pupils, kitchen staff, leadership and employees in building balanced habits.
Lecture for Parents: Balanced Nutrition for Children and Adolescents
Price: 490.00 EUR Location: At the school's premises Participants: Parents of pupils
This programme strengthens the role of parents as the key shapers of children's eating habits during primary school years.
Parents receive practical solutions for the pitfalls of fast food, sugary drinks, snacks and peer influence.
Content
- Core principles of balanced and varied nutrition.
- Special dietary needs: allergies, intolerances, eating disorders, vegetarianism and veganism.
- Example of a balanced weekly family menu.
Practical component
- Discussion with participants.
- Connecting school and parents in building healthy habits.
Benefits
- Practically oriented programme.
- Scientific insights translated into achievable solutions.
- Unlimited number of parents from a single school.
Additional information
- Duration: 90 min.
- Price includes a preliminary consultation, preparation and delivery.
Interactive Workshops for Pupils – Building a Balanced Plate
Price: 250.00 EUR/class Location: At the school's premises Participants: Up to 30 pupils per class
This workshop introduces pupils to the importance of a balanced plate in an engaging and accessible way.
Pupils discover how food choices affect their wellbeing, energy and academic performance.
Content
- What makes up a balanced plate.
- School nutrition and the most common pitfalls among primary school children.
- Sugary and energy drinks, quick snacks and everyday choices.
Practical component
- Practical activity: building a balanced weekly school menu.
Benefits
- Content tailored to pupils' age group.
- Engages pupils actively.
- Motivates better food choices.
Additional information
- Duration: 90 min or 2 school periods.
- Price includes preparation, materials and delivery.
Training for Kitchen Staff: HACCP System and Good Hygiene Practice
Price: 700.00 EUR Location: At the school's premises Participants: Kitchen staff
This training is designed for kitchen staff and clearly presents the key requirements of the HACCP system and good hygiene practice.
It is recommended at least once a year to refresh knowledge.
Content
- 8 core principles of the HACCP system.
- Control points and critical control points.
- Food traceability and allergens.
- Good hygiene practice, acrylamide, trans fats and DDD.
Practical component
- Preliminary consultation with school management, nutrition coordinator and head of kitchen.
- Discussion with participants.
- Written test to consolidate knowledge.
Benefits
- Content tailored to the school.
- Practical skills for everyday work.
- Option for ongoing support.
Additional information
- Duration: 120 min.
- Individual arrangement available for schools with fewer kitchen staff.
Educators Shape Children's Eating Habits
Price: 590.00 EUR Location: At the institution's premises Participants: Teaching staff / all employees
This lecture is designed for teaching staff who significantly influence the development of children's eating habits through their behaviour, example and the way food is offered.
The aim is to deepen understanding of the importance of balanced nutrition in childhood and the role of the school in shaping healthy eating patterns.
Content
- The role of the school in shaping children's eating habits.
- The importance of balanced nutrition in childhood for healthy development.
- The influence of educators' example and behaviour.
- Overview of revised nutritional guidelines for educational settings.
Practical component
- Demonstration of appropriate portion sizes for children.
- Approaches to offering food and encouraging tasting of less popular dishes.
- Discussion and sharing of experiences with participants.
Benefits
- Content tailored to the specifics of the individual institution.
- Clear, accessible and practically oriented presentation.
- Option for further professional support and consultations.
Additional information
- Duration: 90 min.
- Price includes a preliminary consultation, preparation of materials and delivery.
- Individual arrangement available for smaller institutions.
Kitchen Staff Shape Children's Eating Habits
Price: 590.00 EUR Location: At the institution's premises Participants: Kitchen staff
This lecture is designed for kitchen staff who significantly influence children's eating habits through the planning, purchasing, preparation and presentation of meals.
The programme highlights the role of the kitchen in providing high-quality, appropriately prepared and well-composed meals.
Content
- Overview of nutritional guidelines for educational settings.
- Guidance on food selection and ordering.
- Developing sustainable menus.
Practical component
- Approaches to balancing daily meals.
- Ideas for incorporating vegetables, legumes, nuts and seeds.
- Review of seasonal foods.
- Discussion and sharing of experiences.
Benefits
- Practical advice directly applicable to daily kitchen work.
- Clearly structured content.
- Unlimited number of staff from a single institution.
Additional information
- Duration: 90 min.
- Price includes a preliminary consultation, preparation and delivery.
- Individual arrangement available for smaller institutions.
Balanced Nutrition for Employees – Workplace Health Promotion
Price: 590.00 EUR Location: At the institution's premises Participants: All employees
This lecture is designed for employees in educational institutions and focuses on their own nutrition, health and wellbeing.
Participants learn the core principles of balanced nutrition and how to apply them in practice.
Content
- Overview of main food groups and their roles.
- Recommended frequency of consumption for different food groups.
- Planning balanced meals.
Practical component
- Example of a balanced full-day menu.
- Suggestions for balanced workplace snacks.
- Review of the nutritional content of pre-packaged meals.
- Discussion with participants.
Benefits
- Simple and accessible presentation of balanced nutrition.
- Concrete ideas for everyday meals and snacks.
- Greater awareness of the impact of nutrition on health.
Additional information
- Duration: 90 min.
- Price includes content preparation and delivery.
- Group combining available for smaller institutions.
Analysis and Interpretation of Existing Menus
Price: 180.00 EUR Location: At the school's premises Participants: Management and nutrition coordinators
This programme is designed for school management and nutrition coordinators who want a professional assessment of their existing menus.
The analysis checks nutritional value, meal balance and compliance with guidelines.
Content
- Preliminary consultation with management, nutrition coordinator and head of kitchen.
- Entry of menus into the OPKP database.
- Report on key nutrients and food group review.
- Closing consultation presenting the results.
- Professional support for menu optimisation.
Benefits
- Professionally grounded assessment of menus.
- Recommendations tailored to the school's needs.
- Concrete suggestions for optimisation and guideline compliance.
Additional information
- Price: 180 EUR.
- Analysis of longer menus available by arrangement.
Comprehensive Professional Support for Nutrition Management
Price: 70.00 EUR/hour Location: At the school's premises or online Participants: School management and nutrition coordinators
This programme provides schools with professional support in strategic and operational nutrition management tasks.
Support covers meal quality, guideline compliance, public procurement, stakeholder communication and handling complaints.
Content
- Analysis of nutrition management and identification of challenges.
- Menu planning and quality monitoring.
- Public procurement and selection of external catering providers.
- Communication with pupils, parents and external stakeholders.
Benefits
- Practical solutions tailored to the school.
- Support for strategic and operational tasks.
- Option for long-term collaboration.
Additional information
- Price: 70 EUR/hour.
- Joint arrangements available for smaller schools.
Empowering Those Responsible for Nutrition Management
Price: 300 EUR/module/person or 800 EUR/full programme/person Location: HFL Institute or online (Zoom) Participants: Management staff and nutrition coordinators
The programme is divided into three thematically self-contained modules, enabling participants to develop an in-depth understanding of organised nutrition in educational settings.
Content is adapted to the level of the institution: kindergartens, primary or secondary schools.
Content
- Module 1: comprehensive management of organised nutrition in educational settings.
- Module 2: application of current healthy eating guidelines.
- Module 3: public procurement of food or selection of an external meal provider.
Benefits
- Structured overview of nutritional, organisational and legislative aspects.
- Practical tools for high-quality nutrition management.
- Option to complete individual modules or the full programme.
Additional information
- Module duration: 4 school hours.
- Full programme duration: 12 school hours.
- Minimum number of participants: 4 per module.
Programmes for secondary schools
Workshops for students, employee health promotion, meal analysis and organisational support.
Workshop for Students: Youth, Food, Health and Trends
Price: 290.00 EUR/class Location: At the school's premises Participants: Class of up to 30 students
This workshop helps students understand the importance of balanced nutrition during a period of growth, study and physical activity.
Through an interactive presentation it dispels nutritional myths and offers practical advice for better choices at home and at school.
Content
- Balanced nutrition with a focus on the role of protein.
- Nutritional myths: protein shakes, energy drinks, sugar-free drinks and dietary supplements.
- Allergies, eating disorders and fussy eating.
- Practical tips for food shopping and menu planning.
Benefits
- Combines explanation, discussion and practical examples.
- Tailored to the challenges facing adolescents.
- Encourages critical thinking about nutritional trends.
Additional information
- Duration: 90 min or 2 school periods.
- Price includes preparation, student materials and delivery.
Workplace Health Promotion: Interactive Lecture on Balanced Nutrition
Price: 490.00 EUR Location: At the school's premises Participants: All employees
This lecture introduces employees to the essential elements of balanced nutrition and meal planning for greater energy at work and at home.
The programme strengthens a culture of health that positively influences the school environment and students.
Content
- The role of nutrition in modern society.
- Core principles of balanced nutrition.
- The impact of diet on excess body weight.
- Adults as role models for children in forming eating habits.
Practical component
- Practical guidance for mindful food shopping.
- Group activity: planning a weekly menu.
- Discussion with participants.
Additional information
- Duration: 90 min.
- Price includes preparation, materials and delivery.
Analysis and Interpretation of Existing Menus
Price: 250.00 EUR Location: At the school's premises Participants: School management and nutrition coordinators
This analysis provides secondary schools with a professionally grounded basis for assessing the quality of school meals.
The programme checks compliance with guidelines and helps develop requirements for a higher-quality meal offering.
Content
- Preliminary consultation with school management.
- Analysis of all weekly meals offered using the OPKP database.
- Report on key nutrients and food group review.
- Closing consultation presenting the results.
- Recommendations for improvements.
Benefits
- Clear and professionally grounded assessment of menus.
- Recommendations tailored to the school's needs.
- Concrete suggestions for optimisation.
Additional information
- Price: 250 EUR.
- Analysis of a larger set of meals available by arrangement.
Comprehensive Professional Support for Nutrition Management
Price: 70.00 EUR/hour Location: At the school's premises or online Participants: School management
This programme is designed for secondary schools where meals are often provided by external caterers and where schools need professional support in quality monitoring.
The aim is to improve meal quality, guideline compliance and communication with external providers.
Content
- Analysis of the current nutrition management structure.
- Review of meal offerings and guideline compliance.
- Short presentations on food hygiene and safety.
- Communication with external catering providers.
- Framework for public procurement and complaint handling.
Benefits
- Individual problem-solving.
- Support for strategic and operational tasks.
- Option for long-term collaboration.
Additional information
- Price: 70 EUR/hour.
- Scope arranged by agreement.
Training for Kitchen Staff: HACCP System and Good Hygiene Practice
Price: 450.00 EUR Location: At the school's premises Participants: All kitchen staff
This training is designed for kitchen staff in secondary schools and covers the key requirements of the HACCP system and good hygiene practice.
The focus is on practical examples and safe working practices.
Content
- HACCP principles and control points.
- Food traceability and allergens.
- Good hygiene practice.
- Acrylamide, trans fats and DDD.
Practical component
- Preliminary consultation with the nutrition coordinator and head of kitchen.
- Written test and consolidation of knowledge.
Benefits
- Tailored to the school's specifics.
- Clear and practical skills for daily work.
- Option for ongoing support.
Additional information
- Duration: 120 min.
- Individual arrangement available for smaller groups of up to 3 people.
Empowering Those Responsible for Nutrition Management
Price: 300 EUR/module/person or 800 EUR/full programme/person Location: HFL Institute or online (Zoom) Participants: Management staff and nutrition coordinators
The programme is divided into three thematically self-contained modules, enabling participants to develop an in-depth understanding of organised nutrition in educational settings.
Content is adapted to the level of the institution: kindergartens, primary or secondary schools.
Content
- Module 1: comprehensive management of organised nutrition in educational settings.
- Module 2: application of current healthy eating guidelines.
- Module 3: public procurement of food or selection of an external meal provider.
Benefits
- Structured overview of nutritional, organisational and legislative aspects.
- Practical tools for high-quality nutrition management.
- Option to complete individual modules or the full programme.
Additional information
- Module duration: 4 school hours.
- Full programme duration: 12 school hours.
- Minimum number of participants: 4 per module.