Nutrition and Menu Planning (Part of SCTP)
Training Provider: Nanyang Polytechnic
Course Reference: TGS-2025059455
S$399
Original: S$1,330
Save S$931
About This Course
This module explores nutrition and menu planning, focusing on the nutritional value of foods and the role of key chemical components in the human body. Learners will understand common food sensitivities and how to avoid or substitute ingredients to accommodate dietary needs. The module emphasizes creating healthier dish options, enabling learners to design balanced menus that promote wellness while meeting diverse customer preferences.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
- Explain the nutritional value of various foods and their chemical components.
- Understand the importance of nutrients for human health and wellbeing.
- Identify common food sensitivities and allergens.
- Recommend suitable ingredient substitutions to accommodate dietary restrictions.
-Develop healthier dish options that meet nutritional guidelines.
- Design balanced menus that cater to diverse dietary needs and promote wellness.
- Explain the nutritional value of various foods and their chemical components.
- Understand the importance of nutrients for human health and wellbeing.
- Identify common food sensitivities and allergens.
- Recommend suitable ingredient substitutions to accommodate dietary restrictions.
-Develop healthier dish options that meet nutritional guidelines.
- Design balanced menus that cater to diverse dietary needs and promote wellness.
Entry Requirements
Secondary
Course Details
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Note: To apply for this course, visit or contact the training provider directly.
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