| COURSE CODE | CRS-Q-0039338-FSS |
| COURSE TYPE | ELECTIVE |
| OBJECTIVE | AT THE END OF THIS COURSE, LEARNERS WILL BE ABLE TO: A.UNDERSTAND BASIC NUTRITIONAL KNOWLEDGE AND DIETARY REQUIREMENTS B. UNDERSTAND HEALTHY DIET PYRAMID (MYHEALTHY PLATE) AND GUIDELINES C. APPLY STRATEGIES FOR HEALTHY CHOICES AND SPECIAL DIETARY REQUIREMENTS |
| OUTLINE | WHAT WILL I LEARN? HEALTHY DIET PYRAMID (MY HEALTHY PLATE) AND GUIDELINES AT WORKPLACE. TOPICS INCLUDE NUTRITIONAL COMPONENTS OF FOOD AND THEIR PRIMARY SOURCES, IMPACT OF PROCESSING (FROM WASHING AND TRIMMING TO COOKING) ON FOOD NUTRITION, HIDDEN SUGARS, SALTS, FATS AND OILS IN PROCESSED FOODS APPLY STRATEGIES FOR HEALTHY CHOICES IN FOOD PREPARATION. TOPICS INCLUDE COMMON METHODS USED TO DETERMINE PORTION SIZE, TYPES OF COOKING TECHNIQUES AND THEIR EFFECTS ON NUTRITIONAL VALUE, CHANGING CATERING MENU APPLY STRATEGIES FOR SPECIAL DIETARY SITUATIONS. TOPICS INCLUDE FOOD SENSITIVITIES, ALLERGIES AND REACTIONS, SPECIAL DIETARY REQUIREMENTS FOR PERSONAL OR RELIGIOUS REASONS |
| COURSE MODE | BLENDED LEARNING |
| ADMISSION REQUIREMENTS | PLSE, ESS WPLN L3 ENGLISH/CHINESE OR EQUIVALENT |
| AWARDS | WSQ STATEMENT OF ATTAINMENT |
| TEACHER STUDENT RATIO | 1:16 |
| PROGRESS PATHWAY |
| FEES | |
| COST | 440.00 |
| REGFEE | 0.00 |
SOHA Institute was previous known as TCM Professional Centre. The name change took effect in Jan 2010 arising from a business alignment and its emergence as a full fledged institute. Read More.
