This course approaches the topic of nutritional cuisine with a main focus of nutritional needs to meet the demands of contemporary lifestyles. Emphasis will be upon a basic understanding of nutrition as applied to client needs in menu selection, applied culinary skills for new trends/dietary needs in nutritional cuisine, including that of contemporary food presentation and styling. The students will prepare food working with the knowledge gained in the theory and low fat without compromising taste.
Current Size: 100%
