ΠΕΡΙΓΡΑΦΗ

Basic principles of nutrition

ΣΚΟΠΟΣ ΣΕΜΙΝΑΡΙΟΥ

Diets, allergies, food intolerance, the effect of food, eating habits and health Nutritional values in menus, recipe writing, altering and adjusting recipes for special dietary requirements, reducing sugar and dairy alternatives –  Plant-Based Cuisine and Diet Current trends, innovations and healthy cuisine – origin of food, authenticity, seasonality, global flavours of the vegetarian food industry How to bring flavour in healthy dishes                                                         

By the end of this course participants will be able to understand and apply the following:

• Basic information in nutrition and an understanding of how it relates to health in several contexts, especially in the kitchen.
• Complement professional development in hospitality with knowledge about nutrition      
• How nutrients are part of the daily meals and how they relate to our health  
• How to improve the well being of our guests through food by cooking meals in a correct way  
• A practical guide and approach of the nutritional factors, values and principals in the daily life of hospitality professionals and culinary arts.

ΣΕ ΠΟΙΟΥΣ ΑΠΕΥΘΥΝΕΤΑΙ

Chefs