Nutrition is a key component of menu planning, both through necessity, such as in school cafeterias or hospitals, and customer demand. This course will introduce you to the nutritional components of food and how they impact the body. Allergies, intolerance and special diets will also be examined. At the end of this unit you will have a basic understanding of how to adjust menu items to accommodate nutritional requirements or modified diets. Food labelling and packaging terminology will also be revisited in greater detail.
This course is one of the series of courses which, when taken together, will prepare you to write the first period AIT exam and/or complete the Culinary Arts Diploma Program.