This component will provide students with a basic understanding of modern nutritional theory and its application to menu planning in today’s restaurants. Students will learn to modify nutrient content in menus by making adjustments to portion sizes, products, and cooking methods. Beginning with the dietary guidelines for Canadians, students will learn to identify the sources of the major nutrients in the diet and will understand the relationship between nutrition and health. Students will be required to plan menus that demonstrate both an understanding of modern nutritional theory and marketability in the restaurant.
Menu
