Tai Sophia Institute NUTR 681: Cooking with Whole Foods Labs 1 Sections 1 & 2 Fall 2012 Faculty:

Lead Faculty: Jill Gusman Email: JillGB@aol.com students contact jgusman@tai.edu Phone: 917 459-9492 212 722-8276 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. This lab sets the foundation required for future labs by developing foundational skills in kitchen and knife safety, santitation and the basics of beans, whole grains and greens cooking techniques. Students will also be cooking recipes utilizing other ingredients that make up a health supportive pantry. Objectives: To successfully pass this course, the student shall: 1. List, explain and implement the 7 criteria for food selection. 2. Identify the basic staples of a well-stocked whole foods pantry. 3. Explain the standards for high quality cookware and kitchen equipment; how to use them. 4. Identify basic sanitation protocol in the kitchen, and apply food safety practices. 5. Have a foundation of different cooking methods and their effects on macronutrients. 6. Identify the parts of a knife, knife construction, material differences and sharpening methods. 7. Practice knife skills with a variety of fresh produce. 8. Learn the various cooking methods for grains, beans, greens and other vegetables. 9. Adapt recipes to be more health supportive, based on criteria studied. 10. Discuss the flavors, textures, and appearance of presented dishes by each group.

Outcomes: At the end of this course the student will: 1. Identify the highest quality ingredients available, anywhere shopping. 2. Purchase and prepare foods in the safest and best quality cookware. 3. Incorporate a variety of beans, grains and greens recipes and cooking techniques with clients. 4. Cut produce skillfully and safely. 5. Create greater variety in everyday meals with new ingredients and an application of different cooking techniques. 6. Maintain a clean prepping and cooking environment. 7. Understand how to makeover any recipe with more health supportive ingredients.

Schedule: WEEKEND CLASS SCHEDULE

Date Oct.13 Time
11:20Am5:30PM

Lecture GROUPS 1 and 2 Lectures with multiple 10 minute breaks. Introduction to course. Expectations. Equipment. Criteria for food selection. Pantry staples. Food groups. Condiments. Storage. Shelf life. Sanitation. Effects of cooking on macronutrients. LAB section 2 Knife skills practice. Basic cooking techniques practice; beans, grains, greens. Group activity. Review of all pots of beans, grains, greens. Cleanup. LAB section 1 Knife skills practice. Basic cooking techniques practice; beans, grains, greens. Group activity. Review of all pots of beans, grains, greens. Cleanup. LAB section 2 Mini review. Discussion of recipes. Working in groups for recipes creation, expanding skills from previous lab. Presenting and tasting of recipe creation. Cleanup. HW. LAB section 1 Mini review. Discussion of recipes. Working in groups for recipe creation, expanding skills from previous lab. Presenting and tasting of recipe creations. Cleanup. HW.

Corresponding Reading & Assignments New Good Food. Review Pantry items handout.

Faculty Jill Gusman

Oct. 14

8:30Am12:35PM

Review: Knife skills handouts Basic beans, grains, greens cooking handouts. Review: Knife skills handouts Basic beans, grains, greens cooking handouts. Review recipes your group has been assigned.

Jill Gusman

Oct. 14

1:25PM5:30PM

Jill Gusman

Dec.1

1:25PM5:30PM

Jill Gusman

Dec. 2

1:25PM5:30PM

Review recipes your group has been assigned.

Jill Gusman

Prerequisites: . Reading list: Required Reading: Katz, R. (2008). One bite at a time, nourishing recipes for cancer survivors and their friends. Revised. New York: Ten Speed Press. Wittenberg, M. (2008). New good food: shoppers guide to organic, and seasonal whole foods. New York: Ten Speed Press. Recommended Reading: Colbin, A. (1986). Food and healing. Tenth anniversary edition. NewYork: The Random House Publishing Group. The Culinary Institute of America. (2008). In the hands of a chef. Hoboken: Wiley, John & Sons, Incorporated.

The Culinary Institute of America. (2007). The professional chefs techniques of healthy cooking. Hoboken: Wiley, John & Sons, Incorporated. Fallon, S. (1995). Nourishing traditions. San Diego: Promotion Publishing. Pitchford, P. (1993). Healing with whole foods. Oriental traditions and Modern Nutrition. Berkeley. North Atlantic Book.

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 It is important to review handouts prior to each class. Review of recipes to be cooked in second class of lab is essential. You will be able to do this once groups/names/recipes are established and posted. Attendance and participation in labs/lectures: Ability to participate during lectures; asking and answering questions that are relevant to topic. Level of commitment to tasks while working in group activity. Ability to be a team player. Tasting and discussion of final products.

Complete Final outside written assignment turned in on time. No late assignments accepted. Cooking lab HW: Each student will choose a favorite recipe they have enjoyed in the past, or one of a family member, and creatively rewrite it. You will adapt the ingredients with more health supportive and higher quality ones, as discussed in the pantry lecture. Also reference the book, New Good Food, book by Margaret M. Wittenberg to expand your understanding of whole food ingredients. Limit assignment to 1-1.5 pages. Include a copy of the original recipe. If you do not have one, simply write the ingredient list with a general method of preparation. You may also suggest what you would serve this updated version with, to make it extra nutritious and delicious. Due dates: December 9th. Groups 1 and 2 Send homework to jgusman@tai.edu Label file as indicated here: TSlastname,first initial.docx For example: TSGusman,J.docx Evaluation Tai Sophia operates on a pass/fail system.

Homework assignment - 50% Participation and attendance - 50%

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.

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 Wear only non-slip, close-toed shoes Please wear clean apron, long sleeves and long pants in the kitchen 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 it 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 450F-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 returned to the designated storage area. It is important that the full inventory is conducted and all items in the totes are fully cleaned and properly packed in the totes.When in doubt please ask we are here to support you and give you the best experience possible.