Culinary Nutrition Management and Innovation
About This Course
This course equips food service professionals with the skills to plan, prepare, and present specialty cuisine dishes that support chronic disease management. Learners will apply culinary medicine principles to design menus and execute techniques that promote cardiovascular health, cancer recovery, and diabetes care.
Through practical cooking sessions, learners will develop advanced preparation and presentation techniques, ensuring quality, consistency, and nutritional relevance. The course connects medical nutrition knowledge with culinary practices to address real-world dietary needs in diverse food service settings.
Learners will gain hands-on experience in event-based menu customization, ingredient selection for specific health outcomes, and inclusive plating practices that accommodate both cultural and therapeutic considerations.
This course is ideal for culinary professionals who aim to elevate their expertise by integrating nutrition science with food service excellence.
What You'll Learn
Learners will explore the role of ingredients, cooking methods, and menu timing in achieving specific dietary goals. Practical sessions will help learners translate theory into execution with real-time feedback and customer profiling insights.
The course syllabus is organised into four key areas:
• Nutrition for Disease-Specific Menu Planning
• Advanced Cooking Techniques for Health Outcomes
• Event-Based and Condition-Specific Menu Customisation
• Inclusive and Therapeutic Food Presentation
By the end of the course, learners will be able to:
• Design and adapt menus that meet the dietary needs of customers managing chronic conditions.
• Apply cooking and plating techniques that preserve nutrient integrity and support therapeutic goals.
• Conduct quality assurance tests to maintain consistency and improve health-supportive outcomes.
• Interpret customer profiles and feedback to align dishes with both medical and cultural dietary needs.
Entry Requirements
Learners should meet the following criteria to enrol in this course:
• At least 18 years old
• Able to read, write, speak and understand English at WSQ Workplace Literacy (WPL) Level 5 or equivalent
• Able to work with numbers at WSQ Workplace Numeracy (WPN) Level 5 or equivalent
• Preferably with basic knowledge or experience in food preparation, nutrition, or F&B operations, or
• Currently working in or aspiring to enter the F&B, healthcare support, or wellness industry