This training programme will explore nutrition concepts, as such notions often influence consumers in their food
choice. This programme will bring together nutrition science and the culinary arts. The approach is an application of the science and practice of
healthy cooking.
It will introduce the trainees to nutritional menu planning, recipe modification, and dietary
guidelines. It will cover areas of basic human dietary needs, components of balanced diets, the food
guide pyramid, and options of healthier cooking techniques. Trainees will participate in current
issues, research, relevance and interconnections between food, its’ preparation and the consumer.
The training course will also expose the trainees to dietary restrictions, the association between diet and
disease, and various cooking practices that could be modified when influenced by nutritional
requirements.
Mode of Training
face-to-face in-class
Hours of Total Learning
contact hours: 28
self study hours: 20
assessment hours: 2
Assessment
Assignment and Exam
MQF Level
4
ECTS
2
Trainees shall be able to separate fact from fiction as they start to learn about core nutrition concepts and how to evaluate food choices in the kitchen, as it is the place were good nutrition starts.
Trainees shall learn how to apply nutrition knowledge in their employment.
Trainees shall learn how to evaluate food choices in the kitchen, as it is the place were good nutrition starts.
Trainees shall be able to plan, develop, monitor and evaluate strategies for promoting nutrition-related recipes.
Trainees shall understand how cooking can have an impact on preventing diet related illness.
This training programme provides trainees with an understanding of the evidence‐based relationship between food, nutrition and health and apply this knowledge in their cooking.
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