MCC 902 - Food Nutrition, Allergens, Children Menus and Kitchen Recycling (5-hrs) Back to Homepage 
 Course Description
COURSE SYLLABUS

Total CEH for Course: 5

Time to Complete Course: 60-days


SECTION 1: Food Nutrition for Food Service Professionals

Course developed and delivered by: Chef David Wasson CCC, CCE

Certificate of Completion: Automatically generated after course evaluation is completed Goal: The goal of this course is to designed to teach nutrition theory to Foodservice managers.

Objectives: The objective of this course is to teach the student:

  • How to provide healthy food
  • Key nutrition concepts and terms
  • An understanding of food and nutrition labeling
  • Nutrition attitudes and behavior
  • A practical understanding of healthy diets, dietary guidelines, MyPyramid
  • Identify qualities of sugars, starches and fiber

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 2: Food Allergen Management in the Kitchen

Course developed and delivered by: Chef Joel Schaefer

Goal:To educate chefs and managers on the proper communication, handling, cooking, and service procedures for preparing food for people with food allergies.

Objectives: The objective of this course is to teach the student:

  • Identify the top food allergens.
  • Differentiate between a food allergy and a food intolerance.
  • Identify the characteristics of a food allergy reaction.
  • Identify ways to prevent cross-contact.
  • Describe basic food allergen safety procedures.
  • Identify ways to prepare food safely.
  • Demonstrate how to analyze a recipe to identify unsafe cooking procedures.

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 3: Menuing for Children

Course developed and delivered by: Chef David Wasson CCC, CCE

Goal: The goal of this course is to rethink how and why we include a "kids menu" at our restaurants, and what we may do to improve it, and our bottom line.

Objectives: The objective of this course is to teach the student:

  • The purpose of having a kids menu
  • The state of the industry kids menus
  • The industry response
  • Alternative menu items for kids
  • Current research on menuing for kids
  • What do parents and kids want?
  • How to implement a new and improved kids menu

The course outline you will follow is as follows:

Powerpoint Lecture

Knowledge Assessment: 10 questions (multiple choice - true/fale)


SECTION 4: Food to Soil and Soil to Food - Kitchen Recycling

Course developed and delivered by: Nick Vesteeg

Goal: The goal of this course is to get chefs into 100% recycling in their kitchens and at the same time understand why they should recycle.

Objectives: The objective of this course is to teach the student an understanding of recycling of food waste, plastic, paper, glass, cardboard boxes, grease & oils and also see what happens with these recycled products.

The course outline you will follow is as follows:

Video 1: Soil to Food - Food to Soil

Video 2: Compositing For Your Own Garden

Reading Assignment 1 Compositing For Your Own Garden

Video 3: Fat, Oils and Grease

Video 4: Recycling Oils

Reading Assignment 2 Fact Sheet

Video 5: Styrofoam

Reading Assignment 3 Styrofoam

Video 6: Creating a Recycling Program

Video 7: The Joy of Growing Your Own Food

Evaluation: 10 questions (multiple choice)

Certificate of Completion: Automatically generated after course evaluation is completed


 Reference Material
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 Learner Notes
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R
equirements:
You need to complete all the lessons in order to receive a completion certificate.

This course must be completed within 60 days of enrollment.
 Lessons
Food Nutrition for Food Service Professionals
Food Allergens
Children Menuing
Keys to Kitchen Recycling
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