Nutrition for Culinary Professionals (term 2)
Learning Outcome: Demonstrates effective verbal, non-verbal, and written communication skills to provide nutritional information.
Rationale: The purpose of this assignment is to introduce, explore and discuss current ideas about diet and nutrition which influence the foodservice industry.
If you had to choose between a plant-based diet or a high-fat, very-low carbohydrate (Keto) diet for a restaurant menu, which would you choose? Why would you choose that diet for a menu? What would it taste like or look like?
Expand on the information given during the course introduction with your own research to write a discussion posting explaining why you made your choice. Give a detailed example of a possible menu item that fits your choice of diet.
Refer to marking rubric for evaluation of this discussion.