Curriculum...

16 weeks.... + one week break

1)  fundamentals of cooking

• knife skills
• kitchen safety
• technique and theory of cooking without recipes... The Language of Cooking
• tofu, tempeh, seitan and beans
• veggies and sea veggies
• whole dish grains
• soups and sauces
• meal composition
• living foods
• NRA certification for food service management

• breads, cookies, pies, cakes, etc.
• alternatives to wheat flour and dairy
• bake with unrefined sweeteners
• introduction to chocolate

3)  repertoire

• seven different ethnic cuisines
• various party food forms
• learn to meet all dietary needs
• build speed and coordination

4) gastronomy

• classic composition for fine dining
• plating and portioning
• flavor and texture pairing
• classic sauces
• garnishing

5) nutrition

• energetic nutrition
• healing aspect of food