Course Culinary Nutrition

This course contains the concept of nutrition which includes: definition, scope, types, functions, various factors that influence it, including the application of balanced nutrition which plays a role in professional culinary arts; understanding for nutritional knowledge into culinary practices where food is prepared – processed in line with dietary guidelines and sociocultural norms; as well as providing nutritional education to chefs/chefs who have the ability to serve healthy food that contributes to the promotion of public health. Study of scientific principles relating to food and its preparation with an emphasis on nutritional concepts in food preparation. An applied approach will demonstrate the principles and methods of food preparation in a food laboratory

Program Objectives (PO)