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COOK 103

This course is designed to provide the student with the basic knowledge of nutritional principles that can be applied to all aspects of food production.  The student will demonstrate the use of the Canada Food Guide, Various Dietary Management Guidelines and Templates, Ethnic Food Choices and Heart Smart protocols as a basic planning tool when developing recipes, menus, portions sizes and promoting healthy eating choices.  Calorie Counting and Management, Dietary Restrictive Menus and Choices and how food is utilized by the body will be understood and utilized.