Nutritionally and Healthy Balanced Calendar Menu

This course aims to enhance and develop the cooks’ knowledge and skills in planning, preparing, cooking, and serving a nutritionally healthy, balanced calendar menu onboard the vessel.

It covers competencies in ensuring a nutritionally healthy and balanced calendar menu is provided using basic victualing calculations, identifying an individual's nutritional requirements to reflect in creating a calendar menu, and demonstrating practical cookery by opting for healthier substitutes in ingredients and cooking methods.

Training Outcome/s:

• calculate provision parameters using basic mathematical principles
• prepare a nutritionally healthy, balanced calendar menu
• demonstrate practical cookery in healthy green dishes

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