The course Menus for Special Diets It is a unique opportunity to break into a booming sector, where the demand for qualified staff is constantly growing. With growing awareness of the health and wellbeing, special diets have become a priority. This course will provide you with the knowledge you need to create nutritious and varied menus, catering to the specific needs of people with diabetes and allergies or dietary preferences such as vegetarianism. You will learn how to create balanced and nutritionally appropriate menus, as well as how to understand the importance of food labelling and safety measures in the kitchen. Mastering these skills is essential to stand out in a job market that demands professionals capable of adapting to new food trends. Taking part in this course will not only enable you to improve your culinary skills, but also to contribute to a more inclusive and healthy environment.
Sector-specific
Cooking and Culinary Techniques
3 pm
Menus for Special Diets
Cooking and Culinary Techniques
3 pm
Introduction
Objectives
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Understanding the food pyramid and its use in special diets.
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Identify the nutritional requirements depending on age and physical activity.
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Design varied menus that meet specific nutritional requirements.
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To draw up suitable menus for diabetics, bearing in mind its limitations.
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To recognise safe food for people with food allergies or intolerances.
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Create menus whilst ensuring that cultural constraints and vegetarian preferences.
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To assess the importance of the labelled to prevent allergic reactions.
Table of Contents
TEACHING UNIT 1. BASIC ASPECTS OF MENU PLANNING
- Food analysis: The food pyramid
- Nutritional requirements of food: Energy value
- Nutritional requirements for young people by age and physical activity level
- Composition and variety of menus
- Putting together the right menu
- Shelf life and storage of prepared meals
TEACHING UNIT 2. SPECIAL DIETS
- Special menus: For diabetics
- Special menus: Food allergies and intolerances
- - What they can have
- - What they must not take
- - What they can have from time to time
- Special menus: Ethnic origin
- Special menus: Vegetarian
- The importance of food labelling
- Preventative measures for food handling in the kitchen
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