This course introduces students to the nutritional components of food and how it impacts the body. Students will learn key components of nutritional menu planning regarding allergies, intolerances and special diets. At the end of this unit the student will have a good understanding of how to adjust menu items to accommodate nutritional requirements or modified diets. Food labelling and packaging terminology will also be covered in detail.
This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.