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Course Description

Demonstrate core competencies of coaching, through transformative learning experiences that combine theory and best practices for coaching the ‘whole person.’ Practice basic cooking skills and important food safety components, including proper knife skills and handling, various cooking techniques and food presentation. Gain a new perspective on how to look at recipes to create savoury dishes that can be used at home and with clients.

Prerequisites

Physiology of Human Nutrition (HLTH10300) AND Nutrition Through the Life Cycle (HLTH10301)

Equivalents

None

Course Hours

30

Credit Value

2

Applies to the following Programs

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This course is not open for registration at this time.

If it is part of a program (listed at the bottom left), you may visit the program page to review the schedule of course offerings.

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