This module will enable students to confidently apply culinary nutrition knowledge skills and competencies to food production in line with nutritional needs and current trends. The module will be taught mainly in a practical environment in that delivery and assessment will be integrated with the Botanical Cuisine Module.
Nutrition & Nutritional Cuisine
Commodities, techniques, seasonality, dish design. Raw food, medicinal cuisine, botanical cuisine
Lifespan Nutrition
Specific needs :Pregnancy,infants, children, adolescents,adults, seniors. Flavour needs, portion size, meal presentation.
Nutritional Assessment
Assessment software,interpreting results, presentation of nutritional analysis
Health and Wellness Trends
Current and future trends, exploring trends from a culinary and nutritional view point.
Marketing for Health and Wellness
Devising the message, appropriate tools for communicating the message, assessing effectiveness, Menu Strategy, menu labelling
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |