This basic module will focus on dietary modification training combined with nutritional knowledge to improve the caterer’s awareness and enhance motivation towards the provision of healthier food choices. Through careful purchasing of food ingredients, preparing foods using different cooking methods or substituting ingredients within a dish or menu, diets can be made healthier. This module focuses on healthy meal preparation, and modification of culinary classics to provide healthier yet palatable choices. The learner will also develop techniques in menu planning and preparation of healthy meals for restrictive diets.
Practical
Unit 1-3: Recipe Modification Methods and Healthy Eating GuidelinesUnit 4-6: Healthy Cooking Methods and Portion control, recipe costing and budgetingUnit 7-9: Recipe Modification for special dietsUnit 10-12: Menu Planning for healthy eating for specific demographic groups
Practical Classes are supported by in-class discussion of menu and recipe modifications and by formal lectures to underpin theory and nutritional knowledge.
In addition, students will be required to research and complete a work plan for each week containing nutritional details of key ingredients for healthy menu planning and restrictive diets.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |