January 16 & 175:30 to 7:30 p.m.
In this course students investigate nutrition and how it relates to menu planning in hospitality environments. After developing a foundational knowledge of basic nutrition and the affects of food on the human body, students make decisions about suitable menu offerings for a range of diverse situations and events while considering factors such as meal period, access to quality products and ingredients, costs, and guest tastes and dietary requirements.
January 16: Oshawa campus
January 17: Whitby campusExplore programs starting
in May or SeptemberRegister Now