This course introduces students to basic therapeutic nutrition, modified meals and plant-based alternatives. Students apply these techniques to prepare a variety of dishes, with a focus on nutrition retention and alternative ingredients. Students expand upon these principles of nutrition, by writing a table d'hote menu.
Prerequisites
CULI 2500, CULI 2503.
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- 1. Orientation to Course Information, Review House Guidelines 2. Professional Practice (Skills, Safety and New Equipment) 3. Principles of Nutrition 4. Introduction to Menu Development 5. Introduction to Alternative Diets
Course schedules
Select your program to see the available course schedules.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.