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Culinary Nutrition and Culinary Medicine (health professional led),…
Culinary Nutrition and Culinary Medicine (health professional led)
Culinary
Basic cooking skills (FCP)
Cooking techniques (FCP)
Menu and Meal planning (FCP)
Ingredient selection (FCP)
Food safety (FCP)
Recipe development and modification (FCP)
Gastronomy
Food writing (FCP)
ACF Competencies
Basic Baking—24 competencies
(2) Beverage Management—nine competencies
(3) Business and Math Skills—nine competencies
(4) Dining Room Service—10 competencies
(5) Food Preparation—17 competencies
(6) Garde Manger—nine competencies
(7) Human Relations Management—16 competencies
(8) Introduction to the Hospitality Industry—nine
(9) Menu Planning—10 competencies
(10) Nutrition—11 competencies - NNED to CITE AND CHECK THESE are current
Identify current USDA My Pyramid principles and food groups.
Develop recipes and menus using dietary guideline recommendations, food guides, and food labels
Discuss weight management and exercise and nutrition over the life cycle.
Evaluates recipes and menus using dietary guideline recommendations, food guides and food labels
Discuss characteristics, functions, and best sources of each of the major nutrients.
List the primary characteristics, functions, and sources of vitamins, water, and minerals.
Describe the process of human digestion.
Determine energy needs based upon basal metabolic rate and exercise expenditure.
Discuss and demonstrate cooking techniques and storage principles and portion sizes for maximum retention of nutrients and effective weight management.
Discuss exchange groups.
Identify common food allergies and determine appropriate substitutions (i.e., Gluten, sugar, lactose free)
Apply emerging technologies (computerization) for nutrient analysis (i.e., Internet, recipe analysis software)
List the nutrient composition of each food group
Dicuss the nine areas where DG make recommendations
Discuss contemporary nutritional issues (i.e., vegetarianism, heart healthy menus, and religious dietary laws)
Discuss marketing of health menu options
(11) Purchasing and Receiving—16 competencies
(12) Sanitation and Safety—18 competencies
Home Economics IFHE : Donna Pendergast
Nutrition
Food Science
Sensory perception and evaluation (FCP)
Food chemistry and analysis (AIFST)
Food safety and microbiology (AIFST)
Behaviour change
Food marketing
Food retail (FCP)
Health Coaching
Food studies
Food culture
Food and the food system (NSA)
Sustainable agriculture (FCP)
Food horticulture
Food and nutrition communication (FCP) Nutrition Communication and professional conduct (NSA)
Nutrition Science (NSA) Advanced
Biochemistry and physiology of the human body (NSA)
Metabolic demand for nutrients (NSA)
Roles of components in foods and drinks (NSA)
Relationships between nutrients, nutrients-food, food-meals, meals-diets, diets-dietary patterns in maintaining
health, disease development and treatment/prevention of disease
Common nutrition related conditions such as, but not limited to: obesity, diabetes, cancers, metabolic diseases,
cardiovascular disease, digestive and malabsorption problems
Variations in nutrient interactions, food, diets and dietary patterns relating to age, gender, physical activity,
lifestyle for a variety of population groups (for example non-Indigenous and Indigenous) in health and disease conditions
Nutrition governance and sociocultural and behavioural factors (NSA)
Dietetics and Medical Nutrition Therapy - Culinary Medicine
Interprofessional practice
Understanding roles and scope of practice
Collective decision making
Reflective practice
Knowing when to refer
Ethical conduct
Research Chefs Association has Culinology competencies Bissett, R. L.,
Knowledge of Principles of Cooking (e.g., heat transfer Core Competency, cooking methods, breading/batters)
• Knowledge of Formula and Recipe Development (ratios; e.g., percent vs. per batch, yield)
• Knowledge of Food Safety Practices and HACCP
• Knowledge of Food Sanitation (including prevention of foodborne illnesses, etc.)
• Knowledge of Culinary Fundamentals and Production Systems
• Knowledge of Culinary Uses and Applications of Products
• Knowledge of Flavor Building (e.g., top, mid and base notes; fond, stock, cooking method, seasoning)
• Knowledge of Allergens and Food Intolerances
• Ability to “Convert” from Lab to Plant (e.g., affects of scale up on finished
• Knowledge of the Steps of the Product Development Process (e.g., ideation product through production start up)
• Knowledge of Weigh and Measurement Conversions
• Knowledge of Functional Ingredients (e.g., acidulants, flow agents, preservatives,
• Knowledge of Proteins (e.g., meat, poultry, eggs, seafood, plant proteins)
• Knowledge of Current and Projected Food Trends
• Knowledge of Carbohydrates (including vegetables, fruits, cereals, grains)
• Knowledge of Traditional Stocks and Sauces
• Knowledge of Heat Exchange/Heat Transfer (e.g., how it works/affect on the product)
• Knowledge of General Nutrition (e.g., essential nutrients, USDA guidelines, micro
and macro nutrients)
• Knowledge of Food Service Commercial Kitchen Equipment and Tools
• Knowledge of Product Shelf Life (e.g., product shelf life testing, preservation
methods, packaging technologies, effects of temperature)
• Knowledge of Fats and Oils (e.g., processing, quality, functionality, nutrition)
• Knowledge of the Application of Nutrition Knowledge (e.g., labels, recipes,
healthy eating recommendations)
• Knowledge of Food chemistry and Microbiology (e.g., process lethality validation,
contaminants – biological)
• Knowledge of Large-Scale Production (e.g., technologies affecting products)
• Knowledge of Appropriate Documentation (e.g., lab book, specs, process
documentation)
• Knowledge of Ingredient Procurement (i.e., how choices affect purchasing, for
example seasonality, cost, developing product specifications)
• Knowledge of Product Presentation (i.e., planning and physical details)
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• Knowledge of Commercial Flavorings (e.g., process flavors, compound flavors,
HVPs, yeast extracts)
• Knowledge of New Technologies
• Knowledge of Quality Issues and Troubleshooting (e.g., mold/yeast/microbial
issues, effects of abuse)
• Knowledge of Dairy Products
• Knowledge of Competitive Products and Competitive Product Analysis
• Knowledge of Current Nutrition Trends
• Knowledge of Consumer and Sensory Testing
• Knowledge of Government Food Regulations (e.g., FDA, USDA, NLEA, CFR,
appropriate local/international regulations)
• Knowledge of Regional and World Cuisines (including preparation, spicing and
presentation)
• Knowledge of Quality Assurance Systems (e.g., process control, lot traceability
and recall, food testing: physical, chemical, microbiological, organoleptic)
• Knowledge of Food Service/Commercial Kitchen Operations (i.e., front and back
of the house, various types of establishments)
• Knowledge of Research, Methodologies and Experimental Design
• Knowledge of Equipment and Selection, as part of product/process development
• Knowledge of Follow-Through (i.e., production and start-up, internal
communication, customer support)
• Knowledge of Packaging (e.g., barrier properties, how packaging affects the
product)
• Knowledge of Baking and Pastry
• Knowledge of Strategic Research Planning (e.g., understanding customer needs
and how to meet them, long-term product and menu planning, measuring
progress)
• Knowledge of Multicultural Product Requirements (e.g., Kosher, Halal)
• Knowledge of Menu Engineering
• Knowledge of Occupational Safety and Health Rules and Regulations (e.g., OSHA)
• Knowledge of Beverages
• Knowledge of Finance (e.g., current economic climate, cost accounting, including
cost evaluation of products, ROI and COGs)
• Knowledge of Candies and Confectionaries
• Knowledge of Marketing
• Knowledge of Purchasing (e.g., finance management, vendor management)
• Knowledge of Ship and Distribution Testing
• Knowledge of Charcuterie
• Knowledge of Sales
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Experimental psychology (gastrophysics))