Spring 2012‎ > ‎

Cooking with Whole Foods



Course Description

Students will gain an understanding of simple and healthy ways to prepare whole food.  Students will learn how to prepare healthy breakfast options, make soup with seasonal produce, a variety of ways to prepare vegetables, and how to make some naturally sweetened desserts.



Course Length: Four sessions 

Course Competencies:
  • ·         Learn how to practice good hygiene in the kitchen and why it is important.
  • ·         Learn how to prepare a variety of whole foods: whole grains, vegetables, fruits, in several different ways.
  • ·         Learn how to set up to cook effectively, and clean up after cooking is complete.
  • ·         Learn about ways that food impacts health, mood, and overall well being.
  • ·         Learn how to use natural sweeteners and how they can benefit from them.
  • ·         Learn safe knife and cooking skills.

Course Outline

Week 1 
March 24, 2012 
Morning Session – 10:15 am - 11:45 am

Topic: Healthy breakfasts

Goal: Students will learn how to prepare whole grain breakfast porridge and fruit smoothies.

Activity: Setting up, cooking, tasting, and cleaning up



Week 2
March 31, 2012 
Morning Session – 10:15 am - 11:45 am

Topic: Methods of vegetable preparation

Goal: Students will learn about roasting, steaming, and two types of sauté for preparing vegetables.

Activity: Setting up, cooking, tasting, and cleaning up


Week 3 
April 14, 2012 
Morning Session – 10:15 am - 11:45 am

Topic: Soups

Goal: Students will use seasonal produce to create two types of soup.

Activity: Setting up, cooking, tasting, and cleaning up



Week 4 
April 21, 2011 
Morning Session – 10:15 am - 11:45 am

Topic: Naturally sweetened desserts

Goal: Students will create two types of naturally sweetened desserts.

Activity: Setting up, cooking, tasting, and cleaning up



Comments