Course Code: COOK 011
Academic Year: 2020-2021
Students learn how to apply recommendations from the Canadian Food Guide (CFG) for healthy eating in a practical, culinary-specific approach. The sources and classification of the macronutrients are examined and students practise altering carbohydrates, protein and lipids to create healthy nutrient profiles. Focus is given to understanding and accommodating vegetarianism, allergies and intolerances in the foodservice industry.