Title: Apply the principles of nutrition to menu development.
Course: Culinary Arts II (16052-II) > Section: Developing Menus

Application of nutrition principles should include

- reflecting current nutritional guidelines
- developing healthy, nutritious menu items.

Process/Skill Questions:

Thinking

- Why should the menu planner have a working knowledge of the science of nutrition?
- Why are more facilities offering a healthy menu?

Communication

- How can a menu be designed to reflect nutritional information?
- What are common food allergies?
- How should a menu be designed to consider common food allergens?

Leadership

- How can back-of-the-house workers store and prepare food to cause minimum loss of nutrients?
- How can front-of-the-house workers maintain the nutritional value of foods during holding and serving?

Management

- What are health and dietary concerns that can be addressed in a menu?
- What are nutritional resources that could help in developing menus?
- How are the nutritional needs of target customers served by the menu?