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Course Description

Rationale Why is it important for you to learn this principle? Concepts of human nutrition and their impact on health are becoming more important for the cook and chef to know. Recipe modification, food preparation and menu planning are all affected by nutritional considerations. Dietary restrictions are an ever-increasing factor in food preparation. Please note that this course is offered by NAIT in partnership with the Canadian Culinary Institute. Accordingly, this outline originates from (was created by) the Canadian Culinary Institute. If you wish to read the Canadian Culinary Institute’s course outline, please follow this link: https://www.canadianculinaryinstitute.ca/course-profile.html

Course Information

CCHC 450
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Section Title
Nutrition CCC
Type
Discussion
Dates
Sep 08, 2026 to Oct 19, 2026
Contact Hours
30.0
Delivery Options
Online, no set instructor time  
Course Fee(s)
Tuition non-credit $450.00
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