Course Overview

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.

What Will You Learn?

Healthy diet pyramid (my healthy plate) and guidelines include nutritional components of food and their primary sources, impact of processing (from washing and trimming to cooking) on food nutrition, the hidden sugars, salts, fats and oils in processed foods which are the main cause of health problems such as diabetes, obesity, hypertension.

Working behind the scene from table to kitchen, apply strategies for healthy choices in food preparation which include common methods used to determine portion size, types of cooking techniques and their effects on nutritional value, changes to the recipe and the challenges encountered apply strategies for special dietary situations including including intolerence and allergies, personal or religious reasons.

Admission Requirements

Plse, Ess Wpln L3 English/Chinese Or Equivalent

Awards

WSQ Statement Of Attainment

Progress Pathway

Level 3 Certificate In Diet & Nutrition For Complementary Therapists