Aim of the course:
This course has been designed to support culinary professionals and learners in developing the knowledge and practical skills necessary to create inclusive meals for individuals with specific dietary requirements. With a growing need for food options that address allergies, chronic conditions, and ethical or environmental values, this course focuses on three critical dietary categories: allergen-free, diabetic-friendly, and plant-based. Through theoretical foundations and hands-on recipe development, participants will learn how to develop inclusive culinary experiences.
Main ideas / Learning Outcomes
- Understand the nutritional and culinary principles of allergen-free, diabetic-friendly, and plant-based diets.
- Avoid common mistakes and misconceptions when working with special diets.
- Apply substitution strategies to create innovative recipes tailored to dietary needs.
- Put into practice a portfolio of recipes reflecting inclusive and health-conscious cooking.
Target of Audience:
This course is intended for culinary professionals, students in hospitality and food-related vocational education, trainers in the food and beverage sector, as well as food entrepreneurs and nutritionists interested in adapting their menus for wider audiences.
Course Features
- Lectures 11
- Quizzes 3
- Duration Lifetime access
- Skill level All levels
- Language English
- Students 15
- Assessments Yes
- 4 Sections
- 11 Lessons
- Lifetime
- Allergen-Free Cooking4
- Diabetic-Friendly Cooking4
- Understanding the Plant-Based Diet4
- Learn more2
