Diet and health concerns are inescapable issues for today's culinary professional. How can you offer the most healthful, flavorful menu choices to your clients? This course, taught by a chef-instructor with consultation from a registered dietician nutritionist, addresses that question by combining the results of current scientific research and the lessons of traditional diets and ingredients from around the globe. Students will evaluate various cooking and flavor development techniques that add variety and preserve nutrient density. Further, they will be able to impart these skills and knowledge to their client. Course content will be delivered through lectures, demonstrations, and a variety of educational activities.
Residency One: Orientation and Cohort Formation - Culinary Skills Validation(MCTH-501A), Scientific Foundations of Human Health & Wellness for Culinarians (MCTH-500), and Taste, Palate Development, and Deliciousness (MCTH-500)
Nutrition and Optimal Diets - Theory (MCTH-520)