Culinary Nutrition shows you what role nutrition plays in the commercial kitchen. You'll see how to dissect a nutritional label and learn how the Nutrition and Labeling Education Act of 1990 affects your business. You'll learn how carbohydrates, sugars, fats and proteins affect the body and how to use them when cooking. You'll also see how to properly cook and store foods so that nutritional value isn't affected.
This course will teach you how to maintain a clean and safe environment for food production. You'll see how a food worker should be prepared for the job, from hair and nails to uniform. You'll learn how to store food and prevent cross-contamination during the preparation stage. Issues like proper food heating, holding, and serving are covered, as well as pest control, sanitizing standards and government regulations.
Today's commercial kitchen requires much more than astute taste buds and a knack for finding winning flavor combinations. Introduction to Food Service Management will teach you how to manage a kitchen's employees. You'll see what it takes to recruit and retain a staff, how to motivate staff members and how to build leadership qualities within your crew. You'll also learn about legal issues like substance abuse policies and complying with the American with Disabilities Act.