CCA introduces course on culinary nutrition
MANILA, Philippines - The basic principles of culinary nutrition merge the “art” in culinary arts and the “science” of nutrition, designed to produce nutritionist-dietitians who know how to create more appetizing meals. This will be the main objective of the latest short course offered at the country’s top culinary school, the Center for Culinary Arts (CCA), Manila.
CCA, Manila’s Culinary Arts in Special Diets (CASD) course aims to enhance the culinary arts skills of the participants, especially those requiring relevant techniques and updated knowledge that they can translate in creating special dietary requirements.
“The wellspring of nutrition and dietetics is home economics. However, the art part of cooking is getting lost, and has since been claimed by the chef through culinary arts. This means that as we embrace globalization, we also need to update and enhance the skills of our nutritionist-dietitians so that they can become more effective in food service management and diet counseling by speaking the culinary language,” Dr. Ma. Veritas F. Luna, CCA, Manila’s managing director, explained. “Culinary arts has revolutionized the way we eat. In the process, the nutritionist-dietitians have taken the backseat because they have lost their confidence when it comes to preparing good food.”
CASD is a 16-day, six-hour per- session course that combines one-hour lecture with seatwork, recipe parameters for each special diet, recipe discussion, five hours of laboratory, modifications and plating and calculations. The course will help students prepare meals highlighting various international cuisines, create meals for individuals with special dietary needs, plate dishes to increase the visual value and acceptability without altering its nutritional and therapeutic value, and learn ways to improve the cycle menu of their respective institutions.
“They will also learn 168 new recipes divided under different cuisines, classified under low-fat diet, cholesterol-free, diabetic diet, low-purine diet, fiber-restricted diet, vegetarian diet, low-salt or no-salt diet, sodium-restricted diets, hypoallergenic diet, no dark food diet, organic diet, lactose-free diet, and dietetic dessert. With such appetizing dishes served to satisfied patients, hospitals are sure to improve their image from being a place for the sick and dying into a place for wellness,” Dr. Luna concluded.
For information, call CCA, Manila at 994-2520/30/40; e-mail marketing@cca-manila.com or visit www.cca-manila.com.
