Who is this for?
Anyone involved in preparing and serving food or anyone who requires an understanding of nutrition.
Why should I take part?
The demand for more food choices such as veganism means caterers need to understand where the macro and micro-nutrients can be found in plant-based foods, their combinations and bioavailability for optimum health. The increase in veganism, vegetarianism and plant-based diets, amongst other dietary requirements including certain intolerances such as gluten and celery, have set some limitations on what chefs can include in their daily menus. A shift from high protein meat dishes to plant-based dishes for instance, now means that caterers are having to search elsewhere to insert nutrition into their menus.
With health and conscious consuming largely at the forefront of menus, this day course will cover how to add, measure and maintain a healthy balance of nutrition in all dishes across the menu, to ensure that your customers are being served healthy balanced meals that are also tasty and appealing.
How will it help me?
During the event, you will…
- Study macro and micro-nutrients
- Compare your current offerings with health guidelines and that of other establishments to ensure that you are achieving a high level of food standard
- Brainstorm your nutrition and menu ideas with a professional nutrition advisor qualified in nutrition training
- Network with likeminded TUCO members who are facing the same challenges in catering
Following the event, you will…
- Understand the requirements and limitations of different food choices such as veganism, vegetarianism and plant-based diets.
- Understand the importance of balanced nutrition in menus and how to achieve this
- Have an understanding of creating food options which offer health benefits for students
0900: Delegates to arrive at TUCO HQ by this time for registration
0930: Start of course
1100: Break - Tea and Coffee
1130: Course Continues
1230: Lunch - Provided by TUCO
1330: Course Continues
1500: Course Continues
1600: End of Course
Please note, this is subject to change. Final itineraries will be uploaded to your Dashboard approx. 1 week prior to event commencement.
About the Trainer:
Elaine has over twenty years’ experience in consultancy and training in the food industry, nationally and internationally. She gained a degree in Human Nutrition at Oxford Brookes University in 1990 and later studied at King’s College, London where she graduated as an environmental health officer in 1997. In 1999 she worked in Australia as a National Training Manager for a multi-national company before settling in the UK to start her consultancy and training business with Povey & Co Ltd. She is a Registered Nutritionist with the Association of Nutrition and an exam invigilator and moderator for the Royal Society for Public Health. Elaine is passionate about passing on her knowledge and motivating others in the fields of nutrition and food safety and has set-up her own nutrition practice, Nutritionwise Ltd.
Travel and Accommodation:
TUCO HQ is located at National House 3rd Floor, 36 St Ann Street, Manchester, M2 7LE. It is a short walk from Manchester Piccadilly Train Station and Victoria Train Station.
TUCO Ltd has a corporate contract with Motel One Hotel. The cost per room (single occupancy) is £69.00 INC VAT and has a 100% cancellation fee up to 6pm on the day of the reservation. To benefit from this contract please quote TUCO at the time of booking.
36 St Ann Street