|How To Apply:||See Special Info|
|Prerequisites:||Must be a rated FOOD SERVICE SPECIALIST. Chif uniform, head gear or hair restraint and safety shoes are required for this course. (Operational dress uniform is not authorized for this course.)|
|Special Info:||CHEF UNIFORM, HEAD GEAR OR HAIR RESTRAINT AND SAFETY SHOES ARE REQUIRED FOR THE COURSE. ELECTRONIC TRAINING REQUEST (ETR) TO: COMDT G-1111 ATTN: FOOD SERVICE PROFESSIONAL DEVELOPMENT SPECIALIST TEL: 202-475-5151 Fax:202-475-5907|
This course is a basic nutrition course with lecture, practice, and practical sessions leading to the development of modified recipes. The practical aspect of the course includes menu planning that follows the food guide pyramid. Food preparation activities use tasteful and nutritionally balanced modified recipes. An emphasis on presentation of dietary information to peers and patrons prepares graduates to share this information in the field. Students will receive five days of theory and lab practical training covering the basics of nutrition, including identifying the nutrients present in food and their uses, identifying sources of fiber in the diet, proper use of the food guide pyramid, applying the science of recipe modification, using healthy cooking techniques, practical applications for displaying nutritional data in menus, exploring the connection between diet and disease, and developing and presenting a unit Nutrition Action Plan.
There are no convening dates scheduled at this time.