Culinary Nutrition & Wellness

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Unit 1: Orientation & Course Overview
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This unit provides an overview and orientation to this Culinary Nutrition & Wellness Course. It sets expectations and provides instructions for how to use the course platform to progress through activities and assessments.
Orientation
Course Orientation
  • Task 1: Introduction
  • Task 2: Course Orientation and Outcomes
  • Task 3: How to Learn With Sur La Table Online Culinary Institute
  • Task 4: Course Welcome Survey
  • Task 5: What We Expect from You
  • Task 6: What You Can Expect From Sur La Table Online Culinary Institute
  • Task 7: Discover the Map of Cooking
  • Task 8: The Map of Cooking & Cooking Methods Wheel
  • Task 9: Activity | Make Your Go-to Dish
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Getting Started: Kitchen Equipment & Sanitation Basics
  • Task 10: Kitchen Tools & Equipment | Introduction
  • Task 11: A Comprehensive Look at Kitchen Tools
  • Task 12: Mise en Place & Storing
  • Task 13: Keys to Food Safety
  • Task 14: Quick Safety Quiz
End of Unit 1
Unit 2: Nutrition In The Kitchen
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This unit allows the cook to begin to build a nutritional foundation that will help shape decisions related to personal health and our food supply, and shed light on various dietary restrictions that could influence cooking.
Orientation
Unit Orientation
  • Task 15: Unit Orientation & Objectives
  • Task 16: Complete Your Self Assessment
  • Task 17: Unit Pre-Assessment
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Basic Nutrition
  • Task 18: Our Functional Foods Approach
  • Task 19: Daily Nutrient Requirements Wheel
  • Task 20: Macronutrients
  • Task 21: Micronutrients
  • Task 22: Practice & Share Your Photos
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Diets and Dietary Restrictions
  • Task 23: Understanding Ways of Eating
  • Task 24: Different Ways of Eating By Choice
  • Task 25: Allergies & Common Dietary Restrictions
  • Task 26: Activity | Dietary Restrictions
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Basics of Cooking for Health Support
  • Task 27: Cooking as Health Support
  • Task 28: The Cook as Health Ambassador
  • Task 29: Basics of Health Supportive Cooking
Review
Unit Review & Assessment
  • Task 30: Unit Review & Quiz Preparation
  • Task 31: Unit Quiz
End of Unit 2
Unit 3: Introduction to Culinary Wellness
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This unit will explore condition-specific overviews of dietary plans and identify some of the key foods to include and avoid when eating for health concerns, and supportive cooking techniques to pair.
Orientation
Unit Orientation
  • Task 32: Unit Orientation & Objectives
  • Task 33: What to Expect in this Unit
  • Task 34: Complete Your Self-Assessment
  • Task 35: Unit Pre-Assessment
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Health Supportive Culinary Methods
  • Task 36: Health Supportive Culinary Methods | Introduction
  • Task 37: Key Supportive Cooking Techniques
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Cardiovascular Support
  • Task 38: Cardiovascular Support | Introduction
  • Task 39: Overview of Cardiovascular Health
  • Task 40: Foods That Help, Foods That Harm
  • Task 41: Lesson Practice Recipes
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Diabetes Support
  • Task 42: Diabetes Support | Introduction
  • Task 43: Overview of Diabetes Health
  • Task 44: Foods That Help, Foods That Harm
  • Task 45: Lesson Practice Recipes
  • Task 46: Activity | Diabetes Support Challenge
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Gastrointestinal Support
  • Task 47: Gastrointestinal Support | Introduction
  • Task 48: Overview of Gastrointestinal Health
  • Task 49: Foods That Help, Foods That Harm
  • Task 50: Lesson Practice Recipes
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Autoimmune Support
  • Task 51: Immune Support | Introduction
  • Task 52: Overview of Immune System Health
  • Task 53: Foods That Help, Foods That Harm
  • Task 54: Lesson Practice Recipes
Review
Unit Review & Assessment
  • Task 55: Activity | Hospital Menu Exercise
  • Task 56: Unit Review & Quiz Preparation
  • Task 57: Unit Quiz
End of Unit 3
Unit 4: Gluten-Free Cooking
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This unit introduces you to ways of cooking and eating without gluten. Gluten is a family of proteins in wheat and other grains that can cause gastric distress and other complications in some individuals.
Orientation
Unit Orientation
  • Task 58: Unit Orientation & Objectives
  • Task 59: What to Expect in this Unit
  • Task 60: Complete Your Self Assessment
  • Task 61: Unit Pre-Assessment
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Flours | Introduction
  • Task 62: Gluten-Free & Grain-Free
  • Task 63: Working with Gluten-Free Flours
  • Task 64: Working with No-Grain Flours
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Gluten-Free Pastas
  • Task 65: Gluten-Free Pastas & Grains
  • Task 66: Selecting & Using Gluten-Free Grains
  • Task 67: Activity | Gluten-Free Grains
  • Task 68: Selecting & Using Gluten-Free Pastas
  • Task 69: Lesson Practice Recipes
  • Task 70: Activity | Gluten-Free Challenge
Gluten-Free Baking Basics
  • Task 71: Basic Baking Formulas
  • Task 72: Gluten-Free Baking Tips
  • Task 73: Lesson Practice Recipes
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Making Choices
  • Task 74: Making Choices | Introduction
  • Task 75: Why Plant-Based?
  • Task 76: Whole & Nutrient-Dense Foods
  • Task 77: Activity | Select the Whole Foods
  • Task 78: Refined & Processed Foods
  • Task 79: Activity | Kale Sensory Assignment
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Plant-Based Nutrition Overview
  • Task 80: Plant-Based Nutrition | Introduction
  • Task 81: Overview of Plant-Based Diets
  • Task 82: Debunking Myths | Part 1
  • Task 83: Debunking Myths | Part 2
  • Task 84: Protein
  • Task 85: Activity | Image Select: Protein
  • Task 86: Calcium
  • Task 87: Vitamin B12 & Good Fats
  • Task 88: Activity | Whole Food Fats
  • Task 89: Activity | Create a Health Supportive Recipe
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Reading Labels
  • Task 90: Identifying Ingredients | Introduction
  • Task 91: Identifying Ingredients
  • Task 92: Sugar
  • Task 93: How Sugar & Fat Affect Your Body & Mind
  • Task 94: Additives & Preservatives
  • Task 95: Activity | Hidden Sugars
Review
Unit Review & Assessment
  • Task 96: Unit Review & Quiz Preparation
  • Task 97: Unit Quiz
End of Unit 4
Unit 5: Daily Meal Inspiration
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This unit highlights how you can make plant-based choices all day, and all week, long. It focuses on recipes and techniques that you can use to build healthful and delicious breakfasts, lunches and dinners. It also discusses how to repurpose ingredients throughout the week to save both time and money.
Orientation
Unit Orientation
  • Task 98: Unit Orientation & Objectives
  • Task 99: What to Expect in this Unit
  • Task 100: Complete Your Self-Assessment
  • Task 101: Unit Pre-Assessment
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What's for Breakfast?
  • Task 102: What's for Breakfast? | Introduction
  • Task 103: Building Smoothies
  • Task 104: Lesson Practice Recipes
  • Task 105: Breakfast Bowls
  • Task 106: Lesson Practice Recipes
  • Task 107: Traditional Breakfasts, Transformed | Proteins
  • Task 108: Traditional Breakfasts, Transformed | Grains
  • Task 109: Activity | Plant-Based Breakfast
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What's for Lunch?
  • Task 110: What's for Lunch? | Introduction
  • Task 111: Salad Greens | Selecting & Preparing
  • Task 112: Activity | Grain & Bean Salads
  • Task 113: Meals in Bowls
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What's for Dinner?
  • Task 114: What's for Dinner? | Introduction
  • Task 115: Building Veggie Burgers
  • Task 116: One-Pot Meals
  • Task 117: Activity: One Pot Meal Exercise
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What's for Dessert?
  • Task 118: What's for Dessert? | Introduction
  • Task 119: Quick & Easy Chocolate Creams
  • Task 120: Lesson Practice Recipes
Review
Unit Review & Assessment
  • Task 121: Unit Review & Quiz Preparation
  • Task 122: Unit Quiz
End of Unit 5
Unit 6: No-Heat Cooking | Raw Gastronomy
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This unit introduces raw gastronomy with a focus on the foundational techniques and approaches behind creating therapeutic and comforting raw foods. This unit addresses all the basics to more advanced approaches in preparing raw plant-based cuisine such as juicing, blending, germinating, sprouting, fermenting, marinating, culturing, and low-heat cooking.
Orientation
Unit Orientation
  • Task 123: Unit Orientation & Objectives
  • Task 124: What to Expect in this Unit
  • Task 125: Complete Your Self Assessment
  • Task 126: Unit Pre-Assessment
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The Raw Kitchen | Introduction
  • Task 127: The Raw Kitchen | Introduction
  • Task 128: Why Raw?
  • Task 129: Raw Equipment & Tools
  • Task 130: Raw Preparation
  • Task 131: Raw Preparation Methods
  • Task 132: More Advanced Technique with Supporting Equipment
  • Task 133: Activity | Raw & Living Foods
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Juices & Concentrating
  • Task 134: Juicing | Introduction
  • Task 135: Using Vegetables for Juicing
  • Task 136: Lesson Practice Recipes
  • Task 137: Other Uses for Juices
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Recipe Development & Base Recipes
  • Task 138: Recipe Development & Base Recipes | Introduction
  • Task 139: Equipment for Creating Raw Base Patés
  • Task 140: Base Recipes
  • Task 141: Creating Base Recipes | Chart
  • Task 142: Layering the Base
  • Task 143: Lesson Practice Recipes | Base Recipes
  • Task 144: Activity | Working With Base Recipes
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Nutrient-Dense "Superfoods"
  • Task 145: "Superfoods": Nutrient-Dense Foods | Introduction
  • Task 146: Commonly Available "Superfoods"
  • Task 147: Less Common "Superfoods"
  • Task 148: Culinary Uses for "Superfoods"
  • Task 149: Lesson Practice Recipes
Review
Unit Review & Assessment
  • Task 150: Unit Review & Quiz Preparation
  • Task 151: Unit Quiz
End of Unit 6
Unit 7: Course Review and Exam
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Good luck! This course covered a very large amount of content, and this final is _comprehensive_ and thus derives questions from all previous units in the course. Go back and review previous practice quizzes (in lessons) and flash cards (in unit reviews) to sharpen your mind before you take the final exam.
Review
Course Review
  • Task 152: Survey | Share Your Course Feedback
  • Task 153: Capstone Activity
  • Task 154: Course Review & Exam Preparation
  • Task 155: Course Final Exam
  • Task 156: Books & Other References
End of Unit 7

Course Description

Students examine the basic principles of nutrition, including its application in food preparation, menu planning and a healthy lifestyle with an emphasis in plant-based culinary arts. High quality plant-based dishes are increasingly crucial to meet consumer demand. Students build a nutritional foundation related to personal health, the food supply, and dietary restrictions. Learners create menus focusing on food allergies, intolerances, preferences and restrictions.

They practice techniques to reduce sodium, cook without oil or salt, and use whole food fats instead of processed oils. They also develop skills in raw gastronomy and enhancing flavor builders. Learners also practice techniques and dishes with global flavor profiles. They explore plant-based foods and spices from regions of their interest and apply various cooking techniques to create these international dishes.

Course Highlights

  • 5 Units
  • 23 lessons
  • More than 155 learning tasks
  • Example recipe applications for each area of functionality
  • Over 10 instructional videos focus on key techniques
  • Step-by-step supported learning
  • Over 70 delicious recipes
  • Interactive learning activities and assessments
  • 24/7 access, 100% online
  • Approved for 55 Continuing Education Hours from the American Culinary Federation Education Foundation as an approved program
  • The American Council on Education's College Credit Recommendation Service (ACE CREDIT®) has evaluated and recommended 3 semester hour college credits for this course.

Course Objectives

  • Explain and demonstrate principles of preparing vegetables
  • Demonstrate knowledge and application of seasoning and flavoring
  • Explain and demonstrate principles of plating and presenting food
  • Determine and evaluate basic nutrition, dietary sensitivities and eating preferences
  • Explain and demonstrate basics of plant-based and allergy inclusive cooking
  • Discuss how to develop specific flavor profiles, including the use of herbs and spices.
  • Prepare a wide array of plant-based staple recipes for breakfast, lunch, and dinner.
  • Prepare plant-based proteins and non-dairy substitutes.
  • Demonstrate knowledge of basic food safety principles and practices.

Course Description

Students examine the basic principles of nutrition, including its application in food preparation, menu planning and a healthy lifestyle with an emphasis in plant-based culinary arts. High quality plant-based dishes are increasingly crucial to meet consumer demand. Students build a nutritional foundation related to personal health, the food supply, and dietary restrictions. Learners create menus focusing on food allergies, intolerances, preferences and restrictions.

They practice techniques to reduce sodium, cook without oil or salt, and use whole food fats instead of processed oils. They also develop skills in raw gastronomy and enhancing flavor builders. Learners also practice techniques and dishes with global flavor profiles. They explore plant-based foods and spices from regions of their interest and apply various cooking techniques to create these international dishes.

Course Highlights

  • 5 Units
  • 23 lessons
  • More than 155 learning tasks
  • Example recipe applications for each area of functionality
  • Over 10 instructional videos focus on key techniques
  • Step-by-step supported learning
  • Over 70 delicious recipes
  • Interactive learning activities and assessments
  • 24/7 access, 100% online
  • Approved for 55 Continuing Education Hours from the American Culinary Federation Education Foundation as an approved program
  • The American Council on Education's College Credit Recommendation Service (ACE CREDIT®) has evaluated and recommended 3 semester hour college credits for this course.

Course Objectives

  • Explain and demonstrate principles of preparing vegetables
  • Demonstrate knowledge and application of seasoning and flavoring
  • Explain and demonstrate principles of plating and presenting food
  • Determine and evaluate basic nutrition, dietary sensitivities and eating preferences
  • Explain and demonstrate basics of plant-based and allergy inclusive cooking
  • Discuss how to develop specific flavor profiles, including the use of herbs and spices.
  • Prepare a wide array of plant-based staple recipes for breakfast, lunch, and dinner.
  • Prepare plant-based proteins and non-dairy substitutes.
  • Demonstrate knowledge of basic food safety principles and practices.