Learn everything you need to know about the fundamentals of clean-eating and cooking in this Culinary Nutrition course. Time is split between hands on cooking and classroom nutrition.
In the classroom setting, students will explore the basic role of nutrition, macro and micro nutrients, food as medicine, dietary trends and specialized diets (e.g. gluten-free, vegan, Paleo) as well as food allergies and intolerances and sustainability.
In the kitchen, students will experience instructional demonstrations, culinary techniques, and hands-on healthy cooking.
No prior experience in the kitchen or in nutrition is needed.
This course is fantastic way to get the foundations of clean cooking while getting indepth knowledge on nutrition.
Who should take this course?
Anyone with an interest in food and nutrition
Anyone looking to improve on, or explore their health
Anyone interested in learning new cooking skills and ways to prepare delicious, healthy meals
Industry professionals who want to elavate their knowledge of health, nutrition and cooking in order to better serve their customers and clients:
*Chefs and kitchen workers (to learn the importance of food allergies and substitutions)
*Homeopathic and naturopathic doctors
*Medical doctors, nurses and students
*Fitness industry professionals like yoga teachers and personal trainers
What you will learn?
Learn why nutrition is important and the effects of modern lifestyle on diet and health
Get a solid handle on macro and micronutrients
Know how to balance each meal for optimal health
Learn key healthy cooking techniques that will maximize nutritional benefits of your food
Learn about epigenetics and create a family disease tree
Study chronic diseases how to use food as medicine to reduce your risk
Learn how to read nutrition labels
Discover how to figure out which foods work with your body
Study inflammation, it’s perils and the foods that fight it
Identify common food allergies and how to spot them
Explore healing foods and theraputic diets
Discuss the biggest issues in sustainability
Create your own personal eating plan
Knife skill lessons
How to select vegetables
Root to stalk cooking
Learn how to modify a recipe to make it healthier
Learn how to create gut-balancing fermented, soaked & sprouted food
Make delicious dairy and gluten free sauces
Blend your own dairy free milks!
Explore egg replacements, oil free cooking and premium salts
How to stock your pantry with heathy ingredients
Explore new flavors and make your own seasonings
Work natural sugars
This Course will run Tuesday and Wednesday 6:00pm – 11:00pm starting Tuesday Feb 20th, to Wednesday March 21st.