Customer Experience & Service Excellence (CX)

Culinary Nutrition and Healthy Menu Planning: Recipe Reformulation, Allergens and Special Diets – London, 6–10 Sep 2027

Culinary Nutrition and Healthy Menu Planning: Recipe Reformulation, Allergens and Special Diets runs in London from Monday 6 September to Friday 10 September 2027 (1 Week). The fee is 23,000 SAR per participant. The same programme is also scheduled in 7 other cities.

Dates: Monday 6 Sep – Friday 10 Sep 2027
Length: 1 Week
Fee per participant: 23,000 SAR
Format: In person, London
Venue: Central London four-star
Status: Open for registration
Week: 36 of 2027
Reference: 701_18955

This session

6–10 Sep 2027

This Culinary Nutrition and Healthy Menu Planning: Recipe Reformulation, Allergens and Special Diets session in London runs from Monday 6 September to Friday 10 September 2027 (week 36, Q3 2027). It is the 2nd of 2 dates in London in 2027, at a fee of 23,000 SAR, the same for each of them. Registration is open for this date. It is held in person at Central London four-star.

When else does it run in London?

12 – 16 April 2027 23,000 SAR
6 – 10 September 2027 This date 23,000 SAR

How do I book this date?

Reference for this date: 701_18955. Quote it when you contact us.

Before you book, read our cancellation policy.

Let’s talk about your next step.

Questions about this date

When does Culinary Nutrition and Healthy Menu Planning: Recipe Reformulation, Allergens and Special Diets in London start and finish?

It starts on Monday 6 September and finishes on Friday 10 September 2027: 1 Week.

How much does Culinary Nutrition and Healthy Menu Planning: Recipe Reformulation, Allergens and Special Diets in London cost?

The fee for this date is 23,000 SAR per participant. Please read our cancellation policy before you book.

Is this date held in person or online?

It is held in person in London, at Central London four-star.

Where else does Culinary Nutrition and Healthy Menu Planning: Recipe Reformulation, Allergens and Special Diets run?

It is also scheduled in 7 other cities: Amsterdam, Barcelona, Dammam, Dubai, Jeddah, Paris and Riyadh.

What does this programme cover?

Culinary nutrition decides whether a kitchen can put lighter, balanced dishes on the pass that guests still reorder. Many hotel, canteen and catering kitchens add a token salad, overshoot salt and sugar in sauces and bakery, cannot state the calories or allergens of a plate and lose flavour when they cut fat. This Core Concept course gives chefs, sous chefs and food-service leads practical methods to rebalance recipes, calculate nutrient values and label allergens, and ends with a Healthy Menu Cycle with Nutrition and Allergen Sheet for a case outlet.

The programme outline covers:

Introduction
Course Objectives
Target Audience
Course Outline
Day 1: Nutrition Science for the Kitchen
Day 2: Reference Intakes, Plate Models and Balanced Menu Design
Day 3: Healthier Cooking Techniques and Recipe Reformulation
Day 4: Allergen Labelling, Special Diets and Healthy Dish Costing
Day 5: Modelling Build: Healthy Menu Cycle with Nutrition and Allergen Sheet
Skills You Will Gain
Why Attend This Course
Conclusion