Tai Sophia Institute NUTR 683: Cooking with Whole Foods Lab 3 Sections I & II Trimester 1 Fall 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, making nutrient-dense stock, working with organ meats and enzyme-rich sauces. Objectives: To successfully pass this course, the student shall: 1. 2. 3. 4. 5. 6. Identify the six different methods one may use to lacto-ferment a food Know three or more nutritional benefits of lacto-fermentation Identify the types of bones needed to make a gelatinous stock Know the 4 main nutritional benefits of nutrient-dense stock Identify the components of an enzyme-rich sauce Know one method of making pate from organ meats

Outcomes: At the end of this course the student will: 1. Understand the nutritional and health benefits of lacto-fermentation, nutrient-dense stock, enzyme-rich sauces and organ meats 2. Understand how lacto-fermentation, making nutrient-dense stock and eating organ meats fit into a sustainable living paradigm 3. Be able to identify causes why stock would fail to gel and troubleshoot those causes Schedule: WEEKEND CLASS SCHEDULE
Date Saturday Time 9:55amLecture Section I Lab: Intro to Enzyme-Rich Corresponding Reading & Assignments Nourishing Traditions, Faculty Corrado

Sept 8

Sunday Sept 9

11:10am and 11:20am12:35pm 1:25pm2:40pm and 2:50pm4:05pm and 4:15pm5:30pm 8:30am9:45am and 9:55am11:10am and 11:20am12:35pm 1:25pm2:40pm and 2:50pm4:05pm

Sauces, Making Enzyme-Rich Sauces Section I Lab: Intro to Nutrient-Dense Stock, Making Nutrient-Dense Stock

Sauces, Marinades and Condiments, 136-159 Nourishing Traditions Stock pages, 116-126 Corrado

Section I Lab: Intro to Lacto-fermentation, The Technique of Lacto-fermentation

Nourishing Traditions Fermented Vegetables and Fruits, 89-111, Beverages, 584-596 Nourishing Traditions Organ Meats, 299-316

Corrado

Section I Lab: Intro to Organ Meats, Organ Meats

Corrado

Saturday Nov 3

Sunday Nov 4

9:55am11:10am and 11:20am12:35pm 1:25pm2:40pm and 2:50pm4:05pm and 4:15pm5:30pm 8:30am9:45am and 9:55am11:10am and 11:20am12:35pm 1:25pm2:40pm and 2:50pm4:05pm

Section II Lab: Intro to Enzyme-Rich Sauces, Making Enzyme-Rich Sauces Section II Lab: Intro to Nutrient-Dense Stock, Making Nutrient-Dense Stock

Nourishing Traditions, Sauces, Marinades and Condiments, 136-159 Nourishing Traditions Stock, pages 116-126

Corrado

Corrado

Section II Lab: Intro to Lacto-fermentation, The Technique of Lacto-fermentation

Nourishing Traditions Fermented Vegetables and Fruits, 89-111, Beverages, 584-596 Nourishing Traditions Organ Meats, 299-316

Corrado

Section II Lab: Intro to Organ Meats, Organ Meats

Corrado

Prerequisites: NUTR 681: Whole Foods Cooking Lab 1 NUTR 682: Whole Foods Cooking Lab 2 . Reading list: Required Reading: Monica Corrado, with Love from Grandmothers Kitchen: Traditional Cooking Techniques for Well-Being, November 2011 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, Fermented Vegetables and Fruits, 89-111, Beverages, 584-596, Organ Meats, 299-316, Sauces, Marinades and Condiments, 136-159 Sandor Ellix Katz, Wild Fermentation, Chelsea Green Publishing, September 2003 Recommended Reading: Natasha Campbell-McBride, Gut and Psychology Syndrome, Medinform Publishing. Cambridge, England, 2010 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. Each group of students is required to bring wide mouth Ball or Mason jars with 2 piece lids: 3 one quart jars 1 two quart jar 1 one pint jar 1 half pint jar Each group of students please also bring one 8-10 quart stainless steel stock pot with a lid Assignments Test: There will be a final test given at the end of the weekend. 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. or 3. Make an enzyme-rich sauce. Document the process including the ingredients used, and what you served it with. 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 by October 8 for Section I and by December 3 Section II and is to be emailed to the instructor at monica@simplybeingwell.com with Final Assignment in the Subject line. 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 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 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.