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Culinary 21 Program Week 2: Nutrition, Today's Diets

Culinary 21 Program Week 2: Nutrition, Today's Diets

April 16, 2018

8:00am - 3:00pm


Week 2 Nutrition
This Enrichment Class Runs MONDAY, APRIL 16th to FRIDAY, APRIL 20th. 2018

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Course Objective:
In this course students will learn definitions of common words; vegetarian, laco oovo, types of diets and the basic nutritional value of foods and how it works in your body.

Students will discuss research from the three main modern diets (Paleo, Keto, South Beach/Atkins), plant-based nutrition, discussion of diet "fads", and discussion religious restrictions and more.

Meal planning, nutrients and vitamins/minerals make up the second half of the week as well as healthy alternatives and cooking techniques.

Learning Objectives:
Upon Completion of this course Students should have an confident understanding of:
+The breakdown of foods and how it metabolizes
+Types of diets including, vegan, vegetarian, and carnivorous
+ New trending diets and how religious practices for meat handling (Kosher & Halal) include certain dietary restrictions (Pork).

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DISCLAIMER: In teaching these classes, we do not offer certification, guaranteed employment, or make claims that you will achieve anything above the knowledge put forth in our class description.

We are currently working on complying with SCHEV in order to offer a certificate program in the future. If you have questions, please feel free to call us at (703).433.1909


$975 (per person)


+Day 1- Introduction and Overview: Types of Diets +Day 2- Nutrients, RDA, Dietician Cooking +Day 3- Meal Planning & Recipe Modification +Day 4- GMO, Organic Food, Modified Additives & Modified Diets for Allergy Eating +Day 5- Healthy Cooking Techniques, Plant Based Nutrition


Cookology Staff