Farm to Table Cooking
Grade: 7 - 12 Min: 4 Max: 12 (Student Max Reached)
Min Assistants: 1 Max Assistants: 1 (Assistant Max Reached)
Waitlist: 5 positions available
Students will learn the basics of cooking whole foods from scratch. How to follow a recipe or make ingredient swaps and substitutions when needed. Where to source seasonal foods grown in our area and how to grow edible flowers and herbs in pots. We will also cover topics such as: helpful kitchen tools & organization, menu planning, table setting, how to store food to last longer and reduce waste. We will be using the Nourishing Traditions cookbook as our textbook which is largely based on the research of Dr. Weston A. Price. By the end of the school year students will have the skills and knowledge to serve their family a beautiful meal, gaining deeper knowledge and gratitude for how traditional whole foods build faith, health, families and communities.
Each week there will be 30-40 minutes of required reading. Also each week there will be a featured ingredient or technique. Your student will be required to prepare a recipe of their choosing that includes the featured item. They will need to discuss this with a parent to make sure the recipe they choose works with their skill level and family food budget. They will be required to take a picture of the dish they made during the week and print it along with the recipe they used. By the end of the year they will have a binder full of recipes they know they can make.
The end of year project will require your student to plan, prepare, and serve a three course meal to their own family or friends. This will be done at a date of their choosing during the month of April. There will be possible opportunities for in-person farm experience days for planting and harvesting produce and butchering poultry.
Cookbook/textbook: Nourishing Traditions Revised 2nd edition By Sally Fallon with Mary G. Enig Ph.D. ISBN: 0967089735 Can be purchased new or used, just make sure it’s in good condition with no missing pages. 3 ring binder with dividers, Note paper, Pens and pencils
$15 first semester. $10 second semester.
Must be comfortable and competent using sharp knives and handling hot pans.