Curriculum

Our program provides training in the following areas:

Featured guest teachers
Kitchen set-up, cookware and utensils
Quality food selection, prep and storage
Seasonal cooking and menu planning
Knife care and cutting skills
Traditional culinary use of natural foods
Theoretical understanding of food energetics and how food affects our health
Food history and current politics
Special considerations: detox, wheat, soy and gluten free cooking
Raw and living foods
Healthy family cooking, cooking for children
Food choices for a balanced life
Career opportunities and marketing
Food presentation
Personal and planetary healing, world peace and social change through food
Green cooking: Food and the environment
Regional Cooking: Mexican, Japanese, European, Middle Eastern, African, Italian
Conscious eating and chewing
Hands-on cooking classes covering the following categories:

Whole grains and grain products
Vegetables, sea vegetables
Beans, soy foods, seitan
Soups and stews
Condiments and garnishes
Seasonings, oils
Whole grain pastas
Salads, dressings and sauces
Appetizers, party food
Healthy breads and flatbreads
Fruits, nuts, seeds, pickles, beverages
Homemade food remedies
Desserts: baked and non-baked