Integrating nutrition trends into menu creation

  • calender 17/01/2024 09:00
    arrow-right
    19/01/2024 16:00
  • clock English
    clock 7 hours (3 days)
    teacher Winsedswiss Education group

Basic principles of nutrition

  • Diets, allergies, food intolerance, the effect of food, eating habits and health
  • Nutritional values in menus, recipe writing, altering and adjusting recipes for special dietary requirements, reducing sugar and dairy alternatives –  Plant-Based Cuisine and Diet
  • Current trends, innovations and healthy cuisine – origin of food, authenticity, seasonality, global flavors of the vegetarian food industry
  • How to bring flavor in healthy dishes

By the end of this course participants will be able to understand and apply the following:

  • Basic information in nutrition and an understanding of how it relates to health in several contexts, especially in the kitchen.
  • Complement professional development in hospitality with knowledge about nutrition
  • How nutrients are part of the daily meals and how they relate to our health
  • How to improve the well being of our guests through food by cooking meals in a correct way
  • A practical guide and approach of the nutritional factors, values and principals in the daily life of hospitality professionals and culinary arts.

 

Delegates profile: 

  • Chefs

The training program will be held for minimum 10 participants , and for maximum 15.

DETAILED SEMINAR COSTS

COST BREAKDOWN

  • COST
    €400.00
  • VAT
    €76.00
  • FINAL COST
    €476.00

SEMINAR PROGRAMME

  • DATE
    17/1/2024-19/1/2024
  • TIME
    9:00-16:00

    Enquiry Form