Tai Sophia Institute NUTR 683: Cooking with Whole Foods Lab 3 Sections I & II Trimester 3 Summer 2012

2 0.5 Credits Faculty: Lead Faculty: Monica Corrado Email: monica@simplybeingwell.com Phone: 970-685-7797 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 with real food and real life applications. In addition to building essential culinary skills, this WFCL will teach the developing nutritionist the traditional cooking techniques of lacto-fermentation and making nutrient-dense stock. Objectives: To successfully pass this course, the student shall: 1. Identify the six different methods one may use to lacto-ferment a food 2. Identify when fermentation is complete 3. Know three or more nutritional benefits of lacto-fermentation 4. Identify the types of bones needed to make a gelatinous stock 5. Identify the difference between meat stock and bone stock 6. Know the 4 main nutritional benefits of nutrient-dense stock Outcomes: At the end of this course the student will: 1. Understand the nutritional and health benefits of lacto-fermentation and nutrient-dense stock 2. Understand the techniques of lacto-fermentation and making nutrient-dense stock 3. Understand how lacto-fermentation and making nutrient-dense stock fit into a sustainable living paradigm 4. Be able to identify the ingredients needed to make nutrient-dense stock 5. Have an understanding of the ratios of ingredients needed to make nutrient-dense stock 6. Be able to identify causes why stock would fail to gel and troubleshoot those causes

Schedule: WEEKEND CLASS SCHEDULE

Date Friday, May 11 Saturday May 12 Sunday May 13 Saturday June 30 Sunday July 1 Time 4:00pm8:00pm 12:30pm5:30pm 1:45pm5:30pm 10:00am3:00pm 10:00am1:45pm Section, Lecture & Location Section I & II: Introduction to NutrientDense Stock and Lacto-fermentation/ Tai Sophia Section I Lab: Lacto-fermentation/ Reservoir High School Section I Lab: Making Nutrient-Dense Stock/ Reservoir High School Section II Lab: Lacto-fermentation/ Reservoir High School Section II Lab: Making Nutrient-Dense Stock/ Reservoir High School Corresponding Reading & Assignments Nourishing Traditions, see below Nourishing Traditions Fermented Vegetables and Fruits, 89-111, Beverages, 584-596 Nourishing Traditions Stock pages 116-126 Nourishing Traditions Fermented Vegetables and Fruits, 89-111, Beverages, 584-596 Nourishing Traditions Stock pages 116-126 Faculty Corrado Corrado

Corrado

Corrado

Corrado

Prerequisites: NUTR 681: Whole Foods Cooking Lab 1 NUTR 682: Whole Foods Cooking Lab 2 . Reading list: Required Reading: Sally Fallon, Broth is Beautiful, http://www.westonaprice.org/food-features/broth-is-beautiful Sally Fallon, Nourishing Traditions, New Trends Publishing, 2001, Preface and Introduction, and Stock pages 116-126 and Fermented Vegetables and Fruits, 89-111, Beverages, 584-596 Sandor Ellix Katz, Wild Fermentation, Chelsea Green Publishing, September 2003 Recommended Reading: Natasha Campbell-McBride, Gut and Psychology Syndrome, Medinform Publishing. Cambridge, England, 2010 Monica Corrado, with Love from Grandmothers Kitchen: Traditional Cooking Techniques for Well-Being, November 2011 Thomas Cowan, Sally Fallon and Jaimen McMillan, Fourfold Path to Healing, New Trends Publishing, 2004 Weston A. Price, DDS, Nutrition and Physical Degeneration 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. Assignments Test: There will be a final test on both techniques given at the end of the second lab. Final Individual Assignment: Choose to make nutrient-dense stock or a ferment. Either: 1. Make a batch of nutrient-dense stock. Document the types and quantities of bones used, the other ingredients, the amount of water, and the length of time stock rolled. Strain and cool. Provide a written summary of the process, as well as photos or a video to document the process. or 2. Lacto-ferment a quart of vegetables. Document the process including the amount of ingredients, water, what was used to ferment, and the length of fermentation. Provide a written summary of the process, as well as photos or a video to document the process. Evaluation Class participation and cooking assignments during class 50% Test 25% Final Individual Assignment 25% To pass this course, students will be responsible for attending all of the cooking labs and completing the assignments given during class. The final assignment is due June 13 for Section I and August 1 for Section II and is to be emailed to the instructor at monica@simplybeingwell.com 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. The classes held Saturday and Sunday will be held at an off-site cooking facility. Directions to our cooking facility can be found on the Weebly site. 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. 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) Work in a bacteria free environment Observe good personal hygiene. Pull back long hair or wear a hat. Wash your hands after handling or touching non food items-always wash your hands before starting on your cooking labs. Clean and sanitize all working surfaces at all time a good rule of the kitchen clean as you go Avoid cross contaminations at all times Any cuts need to be reported to your TA and attended to Store all food items according to their state (i.e. all perishable items must be refrigerated) Keep foods out of the danger zone where bacteria can grow 45 0F-1400F Handle food with care pay attention to hot food items- use proper pot holders Do not travel with heavy hot pots through the kitchen Any spills should be cleaned up immediately to avoid accidents Observe proper lifting procedure- never lift a heavy object that you cant carry safelyalways ask for help 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.