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Culinary Central

The Healthy Menu for Young and Old

October 23, 2013 Aaron Colby San Francisco 0 Comments

The Healthy Menu for Young and Old

Obesity and diabetes are growing, critical health risks for both aging adults and children in America today. If you’re an aspiring food service or culinary arts professional, helping to reverse this trend is an inherent responsibility. San Francisco culinary school Le Cordon Bleu agrees and can help you lead this charge by teaching you how to create healthy menu options for young and old alike.

Located in the heart of one of the nation’s leading cities for foodies, Le Cordon Bleu in San Francisco will help enlighten you on the economic, environmental and culinary trends affecting consumer health and teach you culinary techniques and nutritional information that’ll enable you to affect positive dietary change. As part of your training you’ll explore views on where our food comes from, the economic impact of local sustainability and the health benefits of eating fresh, seasonal produce and grass fed animals.

However, before you can run, you must learn to walk. That’s why our San Francisco cooking school employs a progressive teaching methodology that enables you to gradually build your skills, experience and confidence as you advance through each course. If you’re pursuing a the Associate of Occupational Studies degree, you’ll spend 21 months - program length may vary - in a culinary laboratory, restaurant management and general education setting, preparing for the myriad of culinary and food service entry level positions available upon graduation.

You could pursue entry-level opportunities in a school cafeteria or senior center kitchen.  Once you obtain more experience, you could be challenged with how to provide nutritional ingredients cost-effectively. First Lady Michelle Obama is committed to improving children’s health with better school food nutrition through her “Let’s Move” initiative. Fortunately, with your experience and with your Le Cordon Bleu coursework in Hospitality Math, Cost Control and Purchasing, and Nutrition, you can be prepared for this challenge

Additionally, our nation’s growing ethnic diversity is also creating opportunities for those with global cuisine experience. At the San Francisco culinary school, you’re not only located among ethnically diverse neighborhoods, your coursework in Cuisines Across Cultures and Contemporary Cuisine will help you to more creatively use local ingredients and plating techniques, and develop alternative diets through recipe design – all techniques relevant to addressing diabetes and associated obesity issues through portion control and plate sizing and healthier seasonal ingredient usage.

This article is presented by Le Cordon Bleu College of Culinary Arts in San Francisco. Le Cordon Bleu College of Culinary Arts in San Francisco offers culinary arts and pâtisserie and baking training programs. To learn more about the class offerings, please visit Chefs.edu/San Francisco for more information. 

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures.  Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.

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