Diversifying the Menu in Healthcare & Senior Dining

With an eye toward diversity and inclusion via the menu, this discussion will address the concept of food culture, notions of authenticity, and understanding the stakeholders in the dining context.

Learning Objectives: 
  1. Understand food culture
  2. Address menu authenticity
  3. How to apply diversity to a menu
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  • Duration:  1 hour 
  • Accreditation: 1.0 CEU - AND (through 4/25/23) & ANFP (through 12/31/24)
  • Type: Monthly Webinar
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Course Activities


Eric Wynkoop
Rouxbe Online Culinary School
Eric Wynkoop is a chef, educator, and food anthropologist, and has worked professionally in the food world for over 25 years with experience in the BOH, the wine industry, catering, food research, Ayurvedic cooking, and education. Eric’s interests reside at the intersection of food, wellness, and education with the goal of encouraging people to deepen food knowledge, improve cooking skills, and enjoy good health over a lifetime. He has held teaching positions at Le Cordon Bleu Portland, The Art Institute of Portland, and Portland State University. He currently serves as the Director of Culinary Instruction at the Rouxbe Online Culinary School.