Master of Science in Nutrition and Integrative Health

Tai Sophia Institute NUTR 681: Cooking with Whole Foods Labs 1 Trimester 1 Spring 2012 0.5 credits Faculty: Lead Faculty: Jill Gusman, jillgb@aol.com Schedule: SECTION 1
Date Feb 25 Feb 25 1:25 PM - 2:30 PM Feb 25 2:40 PM - 4:10 PM 4:20 PM - 5:30 PM 1:25 PM - 2:30 PM 2:40 PM 4:25 PM 4:25 PM - 5:30 PM 1:25 PM - 2:00 PM 2:05 PM - 4:20 PM 4:20 PM - 5:30 PM Time 11:20 AM-12:15 PM Lecture and Corresponding Reading Introduction to the Course. What to expect. Equipment What you need to know, best quality, key items for setting up a natural foods kitchen. Pantry Criteria for high quality ingredients selection. Identifying food groups, staples, condiments. Storage, shelf life. Effect of cooking on macronutrients Knife skills practice Practice basic cooking technique; beans, grains, greens. Group activity Review the pots of beans, grains, greens. Cleanup Discussion of recipes Putting the skills together in recipe creation Presenting and reviewing recipes. Cleanup Location Tai Sophia Tai Sophia Tai Sophia

Feb 25 Mar 24 Mar 24 Mar 24 Mar 25 Mar 25 Mar 25

Tai Sophia Reservoir Reservoir Reservoir Reservoir Reservoir Reservoir

SECTION 2
Date Feb 25 Feb 25 1:25 PM - 2:30 PM Feb 25 2:40 PM - 4:10 PM 4:20 PM - 5:30 PM 8:30 AM - 9:35 AM 9:45 AM - 11:15 AM 11:15 AM - 12:15 PM 8:30 AM - 9:00 AM 9:05 AM - 11:25 AM 11:25 AM - 12:15 PM Time 11:20 AM- 12:15 PM Lecture and Corresponding Reading Introduction to the Course. What to expect. Equipment What you need to know, best quality, key items for setting up a natural foods kitchen. Pantry Criteria for high quality ingredients selection. Identifying food groups, staples, condiments. Storage, shelf life Effect of cooking on macronutrients Knife skills practice Practice basic cooking technique; beans, grains, greens. Group activity. Review the pots of beans, grains, greens. Cleanup Discussion of recipes Putting the skills together in recipe creation Presenting and reviewing recipes. Cleanup Location Tai Sophia Tai Sophia Tai Sophia

Feb 25 Apr 21 Apr 21 Apr 21 Apr 22 Apr 22 Apr 22

Tai Sophia Reservoir Reservoir Reservoir Reservoir Reservoir Reservoir

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Purpose: The Whole Foods Cooking Labs prepare the developing nutrition practitioner with the skills to educate others about healthy food, food preparation, and whole foods cooking. Through engaging in the kitchen, students are able to link theory to real food and real life application. This Lab builds the foundation for future work in the kitchen. Students will learn about the utility and quality of various kitchen tools and appliances, quality and storage techniques for various pantry items, basics of sanitation and safety in the kitchen, basic knife skills, and techniques for cooking grains, greens and beans. Objectives: To successfully pass this course, the student shall: 1. Demonstrate a basic knife skills 2. Identify cooking methods to preserve all the ingredients in foods 3. Develop an understanding of essential equipment and pantry items 4. Demonstrate basic techniques for cooking grains, greens and beans 5. Develop a repertoire of grains, greens and beans recipes for your practice. Outcomes: At the end of this course the student will: 1. Begin to develop understanding for the different cooking methods used to preserve nutritional value of foods 2. Begin to understand the effects of heat on macronutrients 3. Have a beginners understanding of equipment needs, knife skills, pantry items, sanitation and quality ingredients for healthy food preparation 4. Understand basic techniques for cooking and flavoring grains, greens and beans. 5. Begin to develop skills in whole foods cooking and preparation. Prerequisites: None y Reading list: Required Reading: Katz, R., and M. Edelson (2008). One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends. Berkeley: Celestial Arts. Chapter 1 The FASS Factor: Tricks for Getting to the Yum! pg 1-5. Chapter 9 How Friends and Family Can Help pg 126-128. Chapter 10 Sustainable Nourishment pg 130-132. Chapter 11 Nutrition at a Glance pg 134-138. Chapter 12 Pantry Rehabilitation/ Seasonal Foods pg 140-148. Chapter 13 Culinary Terms of Endearment pg 150-153. + recipes during cooking labs Wittenberg, M. M. (2008). New Good Food: Shopper's Pocket Guide to Organic, Sustainable, and Seasonal Whole Foods. Berkeley: Ten Speed.

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Please be familiar with the following pages Words and Terms pg 1-10 Grains pg 44-79 Beans, Peas, Lentils and Soyfoods pg92-100 Culinary Oils pg 105-110 Jones, D. (2007). Daelicious! Recipes for Vibrant Living. Silver Spring: Healthydaes. Food Information pg 114 120 + recipes during cooking labs Resources for Basic Culinary Skills: Drummond, Karen Eich. (2009). Nutrition for Foodservice and Culinary Professionals. John Wiley&Sons, Inc. The Culinary Institute of America. (2008). Techniques of Healthy Cooking: John Wiley and Sons, Inc. Wolfert, Paula. Mediterranean Grains and Greens (1998). Harper Collins. Weinstein, Norman. (2008) Mastering Knife Skills The Essential Guide to the Most Important Tools in your Kitchen: Harry N Abrams, Inc 2008 Wood, Rebecca. (1999). The New Whole Foods Encyclopedia. Penguin Onstad, Diane. (2004) Whole Foods Companion. Chelsea Green Publishing Herbst, Sharon Tyler. (2011). Food Lovers Companion. Barrons Educational Series, Inc. Materials: Students are required to bring an apron, a cutting board, two professional grade knives (a 6-1/2" full tang chef's knife for cooking labs and a full tang, stainless steel paring knife), silverware, a hand towel, a plate or bowl and a food storage container for bringing extra food home, i.e. tiffin box could be used for both eating on and bringing food home. Please bring a journal to record your experiences with each of the recipes that you taste. Outside Study: Students may expect to spend 5-8 hours on outside reading and assignments Method of presentation: This class will be taught in a hands-on participation format. The cooking labs will be some lecture, small group participation and experimentation in the kitchen. Assignments & Evaluation: Class Participation and cooking assignments during class 60% Final Outside Assignment 40% Cooking Class Expectations: Arrive on time, dressed properly for the kitchen. Clean apron and hands. Students will work in small groups, following guidelines of instructor. As a group, students will decide the priority of ingredients needing to be prepped for the recipes provided. Cooking is a team effort. Please

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always ask questions when you are unsure! Not to worry! Have fun! Kitchen conversation is limited to tasks at hand. 80% attendance is required to pass this course. Final Outside Assignment: Each student will take a favorite recipe they have enjoyed in the past, or one of a family member, and re-write it. You will adapt the ingredients to be higher quality and more health supportive. Feel free to suggest dishes or condiments you would serve alongside this updated version of your dish, to make it extra wonderful for your health. Please include a copy of the original recipe you are updating. If there is not one, simply write the ingredient list and general method of preparation. Limit to 1-1 pages and submit electronically to jillgb@aol.com. Section 1: Assignment is DUE on April 1st Section 2: Assignment is DUE on April 27th Attendance & Tardiness Policy: Attendance and participation in class are essential for meeting the outcomes and objectives of this course and the program as a whole. Arriving late to class is a disturbance to your classmates and your instructor. It is the students responsibility to stay up-to-date on any missed coursework, regularly checking the course website for updates. If you miss a class, you are encouraged to contact a classmate so they can collect handouts for you. Absences may require that students do extra work to make up for missed material. 80% attendance is required to pass this course. Rules of the Kitchen For a successful operation, personal hygiene and sanitation are key. We need to adhere to the basic health department regulations to avoid any injuries or food contaminations. A few of the rules that we need to observe (for a detailed list please refer to the attached appendix called Sanitation and Safety Guidelines) y Work in a bacteria free environment y Observe good personal hygiene, pull back long wear or wear a hat y Wash your hands after handling or touching non food items-always wash your hands before starting on your cooking labs. y Clean and sanitize all working surfaces at all time a good rule of the kitchen clean as you go y Avoid cross contaminations at all times y Any cuts need to be reported to your TA and attended to it y Store all food items according to their state (i.e. all perishable items must be refrigerated) y Keep foods out of the danger zone where bacteria can grow 450F-1400F y Handle food with care pay attention to hot food items- use proper pot holders y Do not travel with heavy hot pots through the kitchen y Any spills should be cleaned up immediately to avoid accidents y Observe proper lifting procedure- never lift a heavy object that you cant carry safelyalways ask for help

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Clean-up and Transportation Every student is responsible for cleaning up and maintaining the cleanliness of the facility we are using. The facility needs to be left in the same way as it was received. Each group will receive two totes with the necessary equipment to perform their duties in the lab. It is each groups responsibility to take full charge of the content of their totes, keep them clean and accounted for. Check your inventory sheet to ensure that you have all the items that you started out with. Before you leave the lab each group needs to be checked out by their TA. If any of the items gets damaged or broken please report it to your TA so that proper action can be taken to replace or repair as needed. The totes need to be picked up from Tai Sophia campus and transported to the venue, at the end of the labs the totes need to be returned to Tai Sophia for storage. Please work in teams carrying and transporting the totes. When in doubt please ask we are here to support you and give you the best experience possible. Plagiarism, Information Literacy & Appropriate Referencing of Sources: Plagiarism: Plagiarism, defined as using the published or unpublished works or ideas of another without properly citing the material used and its source, or presenting another persons work as your own, is an infraction of Tai Sophia Institutes academic honesty policy. Please carefully note all reference sources on your assignments. Information Literacy: Students who are unable to complete homework because of challenges with information literacy skills are asked to seek assistance in the library. The library offers training sessions and support for development of these skills. In some cases, students may be required to complete training sessions in order to pass a course if they demonstrate an inability to meet the demands of the assigned coursework.