This course provides students with understanding of nutrition in the aspect of culinary, applying the theories and standards of nutrition in the kitchen. It is focused on experiential learning where students are able to apply theories and/or computed nutritional values in a kitchen laboratory. Topics covered are culinary techniques, fundamentals of nutrition, as well as specific diets. The whole module involves computation of nutrients; and hands-on cooking, production, and service.
2020 - 1st Run
Feb. 1, 8, 15, 22
2020 - 2nd Run
Jun. 27, Jul. 4, 11, 18
09:00 - 17:00
*inclusive of ingredients and uniform
To identify the different nutrients and its benefits to the human body
To compare the different cooking methods and how to apply it in “healthy cooking”
To evaluate food based on dietary needs and criteria
To experiment on ways in reducing calories and/or enhancing nutritive content of a recipe or menu
To plan and create meals based on specific nutritional requirement
Fundamentals of Culinary Nutrition
Kitchen Laboratory Application (Hands on Cooking)
Basic Food Preparation
Fundamentals of Culinary Nutrition (Computation & Analysis Recipe Adjustments)
Kitchen Laboratory Application (Hands on Cooking; Computation & Adjustments)
Culinary and Dietary Adjustments for Specific Nutritional Needs
Kitchen Laboratory Application
Set-up for Culminating Activity
Production & Service of a specific diet given
Tiffany Anne G. Santuyo
is a registered Nutritionist-Dietitian presently a full-time Professional Faculty position at the De La Salle College of St. Benilde, she lectures on Nutrition and Wellness, and General Food Chemistry.
Her trail to Nutrition & Wellness was guided by her professional experiences. She worked as a Figure Consultant for Slimmers World International, Health Care Specialist for Dr. SmithDietary Supplements, advising both clients and employees onhealth, nutrition and medical conditions.
She also became one of the Diet Coaches for a US-based fitnessand diet website Fit-Factory.com, a Nutrition Consultant and Researcher at VMV Skin Research Centre+Clinics (VMVHypoallergenics) where she conducted training for the company's shop managers on nutrition, assisted in clinical researches done in the centre, and provided diet plan to clients served by VSRC clinics.
Winnie Y. Wong
is a part-time faculty at De La Salle College of St. Benilde, where she teaches cooking and baking classes. She graduated from Le Cordon Bleu London and began her career in the culinary industry by working in Michelin-starred restaurants in London.
She works as a consultant for restaurants, helping them with R&D of new products. She has just completed her Masters degree in Tourism and Hospitality Management, also at De La Salle College of St. Benilde.
Maria Victoria M. Lucasan
is a registered Nutritionist-Dietitian, and has been involved in the Food Service Industry for 23 years. She started as a Nutritionist-Dietitian for Slimmers World International after which venturing into the world of Food Service specializing in the quick service industry.
She has handled Operations, Human Resources, and Training and has opened a Bakery-Café. She is passionate about baking, food inventory, people management and setting up new food service entities. As a faculty member, she handles the following courses: Food Nutrition, Food Chemistry, Entrepreneurship, Sanitation and Safety in the Food Service, Basic Cooking Skills, and Food Costing. She has one mission in life and that is Feed Many healthily.
is an Adjunct Chef Instructor at De La Salle College of Saint Benilde, handling Culinary courses and specializing in both Asian and Italian cuisine. She is also working as a consultant and has successfully opened restaurants for her clients in Metro Manila and in some provinces.
She started her career in the Culinary industry back in Beijing as a Head Chef and Kitchen Manager for a popular locally owned restaurant and worked her way into the 2008 Beijing Olympics and Paralympics as their Sous Chef and Lead Chef, respectively. After the Beijing Olympics, she had the opportunity to move to Italy for further studies to hone her European cooking skills as well as learn a new language. And from 2012 to 2015, she was part of the catering team as one of the chefs for Survivor USA traveling with the 300 International crew as they filmed in Caramoan, Cagayan, Nicaragua and Cambodia.
REINVENT. Learn for Life.
For inquiries, Look for
Benilde - Continuing Education
(+63) 8230-5100 local 3802
(+63) 8400-5425 I (+63) 8400-7405