Ghana[ edit ] Business schools of the traditional universities run a variety of MBA programs.
The American Culinary Federation Instructor: Amber Johnson This course has been developed and optimized for online delivery by Ingrain, Inc.
The fee for this course includes access to all online course materials and an official certificate of completion from chefcertification.
Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated.
This official certificate of completion will be uploaded to your account, and will be available through the course dashboard for this course. What do you think of when you hear the word nutrition? Does it conjure up memories of the Four Food Groups?
The Food Guide Pyramid? How about weighing and measuring your food? Or better yet, does it conjure up images of celery sticks and leafy greens? Well, any time you embark on an experience, such as taking a class like this one, you might want to ask yourself similar types of questions. After taking this course, you will have an improved understanding of the basics of nutrition.
Ultimately, this knowledge will help you provide healthy options for your customers, and more importantly, yourselves.
Identify the various definitions related to general nutrition and energy. Explore the MyPlate Food Guidance System requirements and identify ways to modify or highlight your recipes.
Illustrate the importance of nutrient density. Multiple-choice questions that pertain to objectives above. Define what a carbohydrate is and how the different types of this energy source affect the body. Identify the importance of carbohydrates in the diet and their functions.
Practice ways to reduce simple sugars from recipes and diets. Identify the most nutrient dense sources of carbohydrates, sugar and fiber to maximize health and wellness of body. Define and classify all the types of fats and oils.
List examples of food sources of each type of fat. Understand functions of fat within the human body. State the functions of fats in cooking. Identify what protein is and describe the importance of protein in the body.
Identify key vitamins and minerals and their impact on our overall health. Demonstrate cooking, storing, purchasing techniques for maximum retention of nutrients. Identify the importance of water to health. List overall wellness tips for home and work.
Final Exam Multiple choice questions taken from each module Final Learning Statement Learning statements should be in a narrative format — as opposed to an outline format. Depending on individual writing styles Learning statements should be around 1 page. The learning statement can vary according to individual style.
Your learning statement should answer the broad question of "what did you learn? To help get you thinking, here are some suggested questions: What are the major concepts of the course that you have learned?
What new professional language have you acquired relating to the topic? What new resources did you find in the study of the content? Are there any ideas that presented themselves as enlightening and useful?
Requirements for Course Certificate of Completion The following are the general course requirements for issuing a certificate of completion for this course: You will learn about what happens to food when it is heated, about how food is cooked by different methods, and about rules of seasoning and flavoring.
It is important to understand the science of food and cooking so you can successfully use these principles in the kitchen. I was able to get a refresher course on common seasonings and flavoring ingredients and a better understanding of using herbs and spices.
Reading about the effects of heat on foods was enlightening, giving me a better understanding why foods behave the way they do so I will be able to get them to behave the way I want them to. Amber Johnson This course has been developed and optimized for online delivery using the licensed title Professional Cooking, 8th edition, published by Wiley and Sons, Inc.Scribd is the world's largest social reading and publishing site.
Welcome to English for Business and Entrepreneurship, a course created by the University of Pennsylvania, and funded by the U.S. Department of State Bureau of Educational and Cultural Affairs, Office of English Language Programs.
Delivered by the Victoria Graduate School of Business (VGSB), the Master of Business Administration covers a broad range of business and management mtb15.com your MBA by completing elective units in a particular business area of study. CEO Magazine's Global Rankings awarded our MBA a Tier One rating by for its excellent lecturers, small class sizes, student diversity, .
The Master of Business Law enables business professionals to expand their horizons and career opportunities through high-quality advanced business studies with a focus in the law. Applicants must hold an undergraduate degree, and entry is competitive.
Selection is based on academic merit, with. OCR GCSE Business Studies qualification information including specification, exam materials, teaching resources, learning resources. Free business-day shipping within the U.S. when you order $25 of eligible items sold or fulfilled by Amazon.