Importance and principles of meal planning for family and occasions;
Nutritional value of meal;
• Family meal budgeting; Rules for good menu planning; Menu planning for families;
• Selection of various foods in relation to season and market conditions; Composition and storage of food;
• Selection, use and care of table appointments;
• Study of different types of table settings, table manners and etiquettes;
• Kitchen safety and settings; • Basics of food hygiene and sanitation;
• Food labelling; Menus for schools, geriatric and healthcare centers
Course Description: The Meal Planning and Management course focuses on the principles and techniques of creating balanced, nutritious meals for individuals and groups. Students will learn about dietary guidelines, portion control, budgeting, and food safety. The course emphasizes practical skills for effective meal planning to meet diverse nutritional needs and preferences.
Learning Outcomes:
• To understand the importance of meal planning and its role in everyday life
• To apply the principles of meal planning in the planning of balanced and appropriate meals keeping in mind the nutritional requirements, family budget and food requirements choices of different age groups
• To identify market trends and conditions while purchasing food keeping in mind food costs and quality
