Course Outline
Culinary Nutrition Refresher

Course Fee: $75
Course Approved by: The American Culinary Federation
Subject Area: Refresher Course for ACF Certification
Continuing Education Hours: 11 CEH
Instructor: Amber Johnson

The fee for this course includes access to all online course materials and an official certificate of completion from chefcertification.com. Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will uploaded to your account, and available through the course dashboard for this course.

Introduction/Course Description:

The main goal for the Culinary Nutrition Course is to offset the complexity of nutrition by making it fun and interesting. During this course, we guarantee that you will be enjoying nutrition instead of dreading it! We will not make you a prisoner to the old ways of counting, recording, analyzing and...well...basically needing a masters of science to understand the course!

Course Objectives/Program Outline

This course is broken into major parts called modules. Each module contains up to six sections. Within each section, we cover one or more of the outlined learning objectives for the module. At the end of each module, there is a quiz. The breakdown for modules within this course is as follows:

Module One-Introduction to Nutrition

Learning Objectives:

  • Identify the various definitions related to general nutrition and energy.
  • Describe the important aspects of the nutrition facts section of a food label.
  • Define various nutritional claims that appear on the average food label and how laws influence chefs/restaurant owners.
  • Explore the Nutrition and Labeling Education Act and how it has affected Chefs in the foodservice setting.
  • Explore the MyPlate Food Guidance System requirements and identify ways to modify or highlight your recipes.
  • State ways to modify or highlight your recipes to meet the requirements of the USDA Dietary Guidelines and the Exchange System.
  • Illustrate the importance of nutrient density.
  • Identify common food allergies or individual food restrictions and suggest appropriate substitutions.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Two-Carbohydrates and Sugars

Learning Objectives:

  • Define what a carbohydrate is and how the different types of this energy source affect the body.
  • Illustrate the importance the USDA dietary guidelines and ChooseMyPlate for contributing adequate carbohydrates and sugars.
  • Practice ways to reduce simple sugars from recipes and diets.
  • Discuss the fads vs. the facts about carbs and sugars, what affect carbs and sugars have on our bodies (especially diabetics) and how moderation can help.
  • Define and illustrate the importance of fiber and ways to increase the amount in foods consumed/served.
  • Identify the most nutrient dense sources of carbohydrates, sugar and fiber to maximize health and wellness of body.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Three-Fats

Learning Objectives:

  • Define and classify all the types of fats and oils. List examples of food sources of each type of fat.
  • Describe and explore the benefits of essential fats, a critical element of the human diet.
  • Understand the intricacies of fat and its function within the human body.
  • State the functions of fats in cooking.
  • Describe how fats influence your health and state recommendations made by USDA Dietary Guidelines with regards to fat intake.
  • Prepare substitutions for lower fat alternatives of 5 entrees on your current menus.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Four-Protein and Vegetarianism

Learning Objectives:

  • Identify what protein is and describe the importance of protein in the body.
  • State protein recommendations by USDA Dietary Guidelines 2015.
  • Determine your protein needs, including listing the increased protein requirements for pregnancy, breast-feeding women, athletes and children.
  • State the impact of excess protein on health and practice ways to reduce intake of protein.
  • Define vegetarianism and various types of vegetarians and illustrate points of a complete vegetarian diet and how to put it together.
  • Describe recent trends in vegetarianism and compare nutritional needs different to vegetarians, and meat-eaters.
  • Practice ways of consuming and providing more healthful offerings on the menu, to include healthier vegetarian items that meet protein requirements for balance of nutrients.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Five-Vitamins and Minerals

Learning Objectives:

  • Identify key vitamins and minerals and their impact on our overall health, and list increased nutrient needs for specific populations.
  • Demonstrate cooking, storing, purchasing techniques for maximum retention of nutrients.
  • Define antioxidants and explain their role in disease prevention.
  • State the trends surrounding the term "functional foods" and what their future role in food service might be.
  • Describe the differences nutritionally of non-organic versus organic foods and benefits of sustainability.
  • Identify the importance of water to health.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Six-Exercise and Wellness

Learning Objectives:

  • Discuss how diet relates to risks associated with heart disease, diabetes, cancer and hypertension.
  • Describe the psychological and physiological aspects of obesity and state the significance of body composition.
  • List ways obesity can affect health and a few ways to prevent/treat obesity.
  • List overall wellness tips for home and work.
  • Identify key menu writing skills and staff training for the implementation of a more healthful menu.
  • Evaluate the most effective types of exercise for maintaining physical health.
  • Compare/conclude on all modules the most important points for the chef to utilize in food service establishment.

Quiz: Multiple-choice questions that pertain to objectives above.

Final Exam

Multiple choice questions taken from each module

Final Learning Statement

Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be 1-2 pages. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:

  • What are the major concepts of the course that you have learned?
  • What new professional language have you acquired relating to the topic?
  • Thinking back to your project reflections, were you surprised at the outcomes?
  • What new resources did you find in the study of the content?
  • As a chef/food service professional, what new concepts will you now integrate into your work?
  • Are there any ideas that presented themselves as enlightening and useful?
Requirements for Course Certificate of Completion

The following are the general course requirements for issuing a certificate of completion for this course:

  • Student must receive 80% or better on each module quiz as well as the final exam
  • Student must complete a Final Learning Statement at the end of this course