Training Course:Healthy Flavors of Asia, Latin America and the MediterraneanSchool/Trainer:The Culinary Institute of America at Greystone
St. Helena, California, United States
Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced
Course Description:
'' Diet and health concerns are critical issues for today’s diners. Join our chef-instructor and staff nutritionist as they combine scientific research and traditional worldwide diets to offer healthful and flavorful menu options.
During Healthy Flavors of Asia, Latin America and the Mediterranean, you will:
Identify common dietary elements of traditional Mediterranean, Latin American, and Asian countries.
Prepare dishes from Mexico, the Caribbean, China, Japan, North Africa, Greece, Turkey, and the Middle East.
Learn the importance of a diet low in saturated fat and comprised mainly of plant-based foods.
Explore nutrition issues raised in the use of phytochemicals and antioxidants, fish and fish oils, salt, caffeine, and trans-fatty acids.
Discover the probable health benefits of traditional ingredients: soy food, green tea, wine, and olive oil.
...''
Elements of this syllabus are subject to change.
Please go to the school's official website for training price and schedule:
http://www.ciachef.edu/
http://www.ciaprochef.com/
Phone:800-888-7850
School Address:
The Culinary Institute of America at Greystone
2555 Main Street
St. Helena, CA 94574
Jobs & Resumes: St. Helena
Houses & Roommates: St. Helena
Search other schools for Healthy Flavors of Asia, Latin America and the Mediterranean training resources.
Other training courses offered by The Culinary Institute of America at Greystone:
The Best American Menus: Trends, Ideas, and Flavors
The Cooking of Italy: From Tuscany to Sicily
Fire, Spice, and The Global Grill: Vibrant Dishes from Hot Climates
France: Seasonal Bistro and Provencal Cooking
Global Culinary Traditions
Mediterranean Cooking: An Advanced Course
Southeast Asia: Traditional Flavors and Techniques
Advanced Sauces: Techniques and Flavor Development
Advanced Seafood Cooking
Modern Buffet Presentation Techniques
Sous Vide Cooking
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