| When | Thursday 3:30 - 5:00 |
| Teacher Name | MarciaCoakley |
| Target Age Range | 12 - Adult |
| General Grade Level | Middle School, Lower High School, Upper High School |
| Ability Level | Introductory, Advanced Beginner, Intermediate |
| Skill Requirements/Prerequisites | Adventurous/curious about foods and tastes. Reading and following handouts and recipes. Some research and group menu development for possible project (completed in class) to end the session. Keeping a journal/notebook. |
| Book Title | TBA |
| ISBN | |
| Family Provided Materials | Notebook for handouts, recipes and journaling. Possible cookbook purchase -- tba depending on interest. |
| Instructor Provided Materials | Handouts, recipes, food, spice, herb ingredients. |
| Study Group Style | Discussion, Activity |
| Description | We will research and cook vegetarian recipes, study human nutrition principles, and creative use of vegetables, grains, fruits, spices and herbs...discovering options for various dietary restrictions (substituting for gluten or dairy products, for example). We'll cook, taste, and talk about food and cooking while we explore preparation techniques, international cuisine traditions, especially looking for tasty recipes that are doable in our busy lives. Would you like to make your own sushi; hummus; (mild) curry mixtures; wheat/gluten free cookies & other baked goods; fruit desserts; other things suggested by the group; and learn about wonderful whole grain choices (have you had red quinoa or millet?)...there are so many healthy and yummy options for us to try. This is the first half session. |