Training Content

This video discusses the preparation of gluten-free chicken breast in a foodservice setting, highlighting the importance of compliance with dietary restrictions and allergen protocols. Objectives Prepare gluten-free meals; Comply with dietary restrictions; Follow allergen protocols Roles Cook; Chef Departments Foodservice; Production; Environmental Services Industries Food Processing; Catering; Education; Healthcare Tags allergen-protocols; food-preparation; dietary-restrictions Topics Dietary…

The video discusses a recipe for fish with gluten-free and non-gluten-free options, highlighting the importance of using oil to protect protein and adding flavor without salt or gluten. Objectives Prepare healthy meals; Apply cooking techniques in various settings Roles Nutritionist; Cook; Dietitian; Chef Departments Foodservice; Culinary; Clinical; Nutrition Education; Dining Services Industries Food Service; Senior…

This video provides guidance on cooking techniques and food safety, which are essential in a healthcare setting. Objectives Understand the importance of even coating and seasoning in cooking; Learn how to cook vegetables evenly and safely Roles Cook; Chef Instructor; Chef Departments Foodservice; Food Preparation; Culinary Arts; Environmental Services Industries Education; Hospitals; Skilled Nursing; Senior…

This video teaches cooking techniques and recipes for therapeutic diets. Objectives Understand the principles of therapeutic diets; Learn to prepare healthy meals using simple ingredients Roles Cook; Dietitian; Teacher; Chef Departments Foodservice; Home Economics; Menu Planning; Food Preparation; Environmental Services Industries Education; Food Service Management; Culinary Arts; Healthcare Tags menu-planning; culinary-arts; food-service Topics Food Preparation;…

This video focuses on therapeutic diets, which can be applied to various industries beyond healthcare. Objectives Understand the importance of therapeutic diets in food service settings; Apply knowledge of therapeutic diets to specific industry needs Roles nurses; dietitians; chefs; school nutritionists; athletic trainers; doctors; cooks; food service directors; sports dietitians; nutritionists Departments Foodservice; Clinical; Athletic…

This video discusses therapeutic diets and production sheets in a healthcare setting, but the concepts can be applied to any food service industry. Objectives Understand how to prepare meals with therapeutic diets in mind; Learn how to follow recipes and production sheets Roles Food Service Manager; Executive Chef; Chef; Cook; Cold Food Production Associate Departments…

This video demonstrates how to prepare healthy meals with minimal fat in a food service setting. Objectives Prepare healthy meals with minimal fat; Understand the importance of using healthy fats in cooking Roles Teacher; Chef; Cook; Instructor; Food Scientist Departments Foodservice; Research and Development; Home Economics; Culinary Arts; Environmental Services Industries Food Service; Education; Food…

This training provides an overview of the gluten-free diet and its application in healthcare settings. It can be applied to other industries such as food service management, food manufacturing, and education. Objectives Understand the principles of a gluten-free diet; Apply knowledge of gluten-free diets to menu planning Roles Health Educator; Chef; Quality Assurance Specialist; Dietitian;…

This video provides an overview of dysphagia, its causes, and the importance of adaptive diets for individuals with swallowing disorders. Objectives Understand the definition and causes of dysphagia; Recognize the importance of adaptive diets for individuals with swallowing disorders Roles Chefs; Dietitians; Speech Language Pathologist; Dietitian; Students; Instructors; Registered Dietitian Departments Foodservice; Menu Planning; Clinical;…

This video provides an overview of the clear liquid diet, a specialized dietary plan used in healthcare settings to support patient recovery and nutrition. Objectives Understand the purpose and application of the clear liquid diet.; Identify modifications needed for patient/client specific needs. Roles Product Developer; Culinary Staff; Chef; Teacher; Professor; Server; Nurse; Nutritionist; Dietitian; Food…