PPT-Nutrition for Foodservice and Culinary Professionals

Chapter 10 Balanced Menus Learning Objectives Explain what a balanced meal is in terms of nutrient content and eight ways to evaluate balanced menu items Describe appropriate ingredients preparationcooking methods and several menu items including presentation ideas for each section of the menu appetizers . National Food Service Management Institute. The University of Mississippi. www.nfsmi.org. 800-321-3054. Healthy Cuisine for Kids. . Seminar. Improving Culinary Skills in. Child Nutrition Programs. “High quality, flavor, and attractiveness should be the keynotes of the child nutrition program food policy.”. Resources So Good It’s Criminal. . The Curriculum Center for Family and Consumer Sciences. Patti Rambo, Director. Heather Blount, Curriculum Specialist. . 2011 FCSTAT Professional Development Conference. Culinary Arts. Copyright. Copyright © Texas Education Agency, 2015. . These Materials are copyrighted © and trademarked ™ as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions:. Chapter 9. Recipe Makeovers. Learning Objectives. Explain at least three general ways to modify recipes to change the nutrient content.. Discuss three considerations to keep in mind when you modify a recipe.. . Chapter 3. Carbohydrates. Learning Objectives. Identify food sources of carbohydrates and distinguish between simple and complex carbohydrates.. Compare and contrast glucose, fructose, sucrose, and lactose. . Student Orientation. Program History. Lodging Management- . 1997. Culinary Arts AAS- . 1999. Pastry Arts AAS- . 2009. Meetings & Event Management AAS . - . 2012. IHCE Mission Statement. The Institute of Hospitality & Culinary Education prepares students for the demands of the fast-paced hospitality and foodservice industry. We are committed to developing skills, strengthening character and work ethic, and challenging the student’s intellectual and creative curiosity.. . Chapter 2. Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus. Learning Objectives. Distinguish between dietary recommendations and food guides and give an example of a food guide.. Student Orientation. Program History. Lodging Management- . 1997. Culinary Arts AAS- . 1999. Pastry Arts AAS- . 2009. IHCE Mission Statement. The . Institute of Hospitality & Culinary Education. (IHCE) prepares students for the demands of the fast-paced hospitality and foodservice industry. We are committed to developing skills, strengthening character and work ethic, and challenging the student’s intellectual and creative curiosity.. Chapter 12. Weight Management. Learning Objectives. Explain how you gain or lose weight, and discuss at least two factors that play a role in the development of obesity.. Define overweight and obesity, and determine how much you should weigh.. . Chapter 2. Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus. Learning Objectives. Distinguish between dietary recommendations and food guides and give an example of a food guide.. Student Orientation. Program History. Lodging Management- . 1997. Culinary Arts AAS- . 1999. Pastry Arts AAS- . 2009. IHCE Mission Statement. The . Institute of Hospitality & Culinary Education. (IHCE) prepares students for the demands of the fast-paced hospitality and foodservice industry. We are committed to developing skills, strengthening character and work ethic, and challenging the student’s intellectual and creative curiosity.. Culinary Arts and the Retail Meat Program What’s happening inside? Scratch Café Scratch Market Accolades (Fine Dining) Modo Lounge Retail Meat Scratch Café The Scratch Café is open during the school year, September to December, and January to April, from Tuesday to Friday for the public and university community. Nevada ProStart Culinary Competition Venue TBC in Las Vegas on February 2nd (3rd may be added depending on registrations) It’s FREE to compete: To avoid cancelations, we will charge $50 registration fee per student, refundable upon completion of all competition segments student has registered for. Nutrition. Nutrition in foodservice. Chefs must be able to:. Accommodate diners’ dietary request. Create menu items for dietary restrictions. Stay current with nutrition information. Work with nutrition experts .