The course includes a hands-on, skill-based curriculum covering essential cooking techniques and nutrition principles. Topics include:
- Kitchen Basics: Why Cook at Home?
- Sauté, Stir-fry, Simmer, and Braise--Whole Food, Whole Family: Plant-Predominant Eating Patterns and the Family
- Roasting--The Protein Flip: Balancing the Plate for Health and Sustainability
- Soups & Salads--Health Benefits of Fiber
- Healthy Bowls--Making Plant-predominant Eating Easy
- Breakfasts--Reading Nutrition Labels & Incorporating More Whole Foods at Breakfast
- Pastas & Sauces--Health Considerations & Addressing Food Insecurity
- The Dessert Flip: Finding a Sweet Balance
- Final Potluck