The purpose of this course is to demonstrate the knowledge required to provide guests with special diets, nutrition-related disorders, or healthy eating habits with the menu items they need to continue their regimen in the public venue, ensuring they are not afraid to dine with you. Cooks will learn that food does not have to be unhealthy to be tasty, such as alternatives to butter and salt. With many of our students in healthcare, this one looks awesome on your resume and at work. Comes with the book Essentials of Nutrition for Chefs.