Integrating nutrition trends into menu creation

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:

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

DETAILED SEMINAR COSTS

SEMINAR PROGRAMME