NUTRITION: HEALTHY COOKING, HEALTHY LIVING
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School: Cesar Ritz
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Level: Middle MGT
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Study time: 20 hours
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Lesson series
In this certificate program, you will learn the characteristics of a healthy diet for healthy living. You will also understand the functioning of our digestive system and the factors that have a higher impact on our daily consumption. Learn the relevance of calories needed on our diet, from carbohydrates to sugars, the importance of fibres, lipids, proteins, vegetables, vitamins, water, and, most importantly, the variety of healthy cooking.
WHAT YOU WILL LEARN
Learning the characteristics of a healthy diet and its composition.
Comprehending the functioning of our digestive system.
Understanding the importance of vitamins, calories, carbohydrates, sugar and others, and where to find them.
Employing different healthy cooking styles in the daily basis.
COURSE CONTENT
COURSE INSTRUCTORS
TANIA THOMPSON
Lecturer at Cesar Ritz Colleges
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Tania Thompson is a lecturer at César Ritz Colleges and teaches courses such as Nutrition, Health, and Special Diets and Sustainable Sciences.
She is passionate about living well and sharing her passion for healthy living and sustainability with her students.
She is passionate about living well and sharing her passion for healthy living and sustainability with her students.
FRANCESCO VERSARI
Food Science Specialist at César Ritz Colleges
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Francesco Versari is a lecturer and a Chef instructor of the Culinary Arts Academy. He teaches Food Product Development, Food in the Media, Nutrition and Food Photography.
With over ten years of experience in restaurants and hotels in Switzerland and Italy, he served as a Sous Chef for the Lausanne Palace & Spa and at the Beau-Rivage Palace. He obtained a bachelor’s degree in Food Science and is currently enrolled in an MSc in Food and Nutrition.
CHEF DARREN BURKE
Culinary Chef at Cesar Ritz Colleges
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Chef Darren Burke trained in an Italian gastronomic restaurant in the UK and went on to become Head Pastry Chef at a Michelin-starred restaurant in the North of England.
He has worked for Sir Richard Branson in Kasbah Tamadot, Morocco, and in Verbier, Switzerland. He was most recently the Chef Owner of Restaurant Le Bois Sauvage, focused on sustainable dining and local produce.
He has worked for Sir Richard Branson in Kasbah Tamadot, Morocco, and in Verbier, Switzerland. He was most recently the Chef Owner of Restaurant Le Bois Sauvage, focused on sustainable dining and local produce.
GUEST INSTRUCTORS
VANESSA BALOUZET-UCHANSKI
VP Transformation & Strategic Partnerships at Swiss Education Group
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A Senior Digital Transformation & Leadership Development leader with nearly two decades of experience in Talent Development, Digital Acceleration, Innovation, Organisational Design, Digital Transformation, Business Growth and Change Management.
Vanessa's formative career was spent with leading global consultancies, Boston Consulting Group and A.T. Kearney, where she designed and delivered major strategy, business and organisational engagements.
In 2013, she joined Nestlé as Global Head of Innovation where she oversaw BIG innovation opportunities, delivering many new business models and products to market. Later appointed Global Head of Leadership Development and overseeing Nestlé Nutrition’s Sales & Digital business in Zone Americas.
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