Culinary Nutrition and Healthy Menu Planning: Recipe Reformulation, Allergens and Special Diets – Dammam, 25–29 Apr 2027
Culinary Nutrition and Healthy Menu Planning: Recipe Reformulation, Allergens and Special Diets runs in Dammam from Sunday 25 April to Thursday 29 April 2027 (1 Week). The fee is 19,500 SAR per participant. The same programme is also scheduled in 7 other cities.
- Dates
- Length
- 1 Week
- Fee per participant
- 19,500 SAR
- Format
- In person, Dammam
- Venue
- Eastern Province five-star
- Status
- Open for registration
- Week
- 16 of 2027
- Reference
- 701_18961
This session
25–29 Apr 2027
This Culinary Nutrition and Healthy Menu Planning: Recipe Reformulation, Allergens and Special Diets session in Dammam runs from Sunday 25 April to Thursday 29 April 2027 (week 16, Q2 2027). It is the only date in Dammam in 2027, at a fee of 19,500 SAR. Registration is open for this date. It is held in person at Eastern Province five-star.
How do I book this date?
Register online to request your place, or send us a question about this date first.
Reference for this date: 701_18961. 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 Dammam start and finish?
It starts on Sunday 25 April and finishes on Thursday 29 April 2027: 1 Week.
How much does Culinary Nutrition and Healthy Menu Planning: Recipe Reformulation, Allergens and Special Diets in Dammam cost?
The fee for this date is 19,500 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 Dammam, at Eastern Province five-star.
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
Where else does this programme run?
Also scheduled in 7 other cities.
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