Gastronomy and Nutrition
|25 January - 21 February 2021
Live learning and discussion with instructor every week
|20 Hours of Learning
4 weeks of study: 4-5 hours per week
Course offered in English
Upon successful completion of this course, you will be able to:
- clearly understand the nutritional information required to support menus and products, and rules regarding nutrition content claims and health claims
- generate a greater understanding of the marketing mechanism of food and health trends
- understand the drivers behind who makes a superfood super
- discuss popular health claims on prominent menus.
This course develops knowledge and encourages further study in this complex yet fascinating area and is designed to introduce participants to the varieties, contexts and issues involving nutrition and food.
Who is this course for?
Restaurateurs, chefs, hospitality professionals, menu and product developers, food and health bloggers, retailers of edible products, fitness and wellness professionals and the lifelong learner interested in nutritional health trends.
Instructor: Samantha Gowing
Before nutrition became trendy, before kale became the superfood superstar, and before the green juice Instagram selfie was ever a ‘thing’, there was Sam Gowing, spreading the word on healthy cuisine and all that it encompasses. This Chef hat-winning restaurateur traded her fast-paced city career to follow her passion for health and well being, retrained as a clinical nutritionist, coupled with a Master’s degree in gastronomic tourism from the prestigious, Le Cordon Bleu. Sam is the self-published author of The Healing Feeling, and she continues to write prolifically on the future of food and food trends and the impact on health and nutrition.
Participants will depart having a greater awareness of the current and potential culinary wellness income streams, food trends to pursue and fads to avoid. They will understand the legalities around nutritional claims.
Here is the course outline:
Introduction - Food Facts, Fads and Fiction
Meet Samantha Gowing, your instructor. In this lesson, Sam shares her passion of nutritional cooking and offers an overview of popular ingredients, a brief history of food fads and explores the future of healthy food on menus.
Menus and Marketing: Claim vs Aim
Understand current Food Act guidelines.
Macro and Micro Nutrients
Learn the difference between protein and carbohydrates, how minerals are the building blocks of cellular life and how they change when cooked.
How to have a healthy menu without flavour compromise and discuss and explore the future of healthy eating.
The following certificates are awarded when the course is completed:
|Certificate of Completion|
|Statement of Results|