The American College of Culinary Medicine is offering virtual hands-on community cooking classes.
Join us for the 7 session series starting January 10, 2026 at 11:30 Eastern time.
Click Now to Purchase the Series
Health meets Food: Community Courseware for Adults – Topics
Lesson 1: Onboarding
The first meeting is an onboarding session to review the class series, orient to Zoom, discuss recipes and equipment necessary and access the courseware.
Lesson 2: Mediterranean Diet & Introduction to Cooking
| Nutrition Concepts
Reading recipes Mediterranean diet principles Introduction to portion size Introduction to caloric density Introduction to nutrient density Principles of a food diary |
Culinary Concepts
Knife Skills Measuring
Safety Module Video with Kitchen Safety Tour of Kitchen Knife Skills |
Lesson 3: Understanding Nutrition Labels, Menu Planning & Sensible Breakfasts
| Nutrition Concepts
What is a calorie Weight loss Caloric guidelines BMI & WHR Nutrition Facts box Breakfast prototype Mediterranean Diet: Dairy |
Culinary Concepts
Creating weekly menus Cross utilization Shopping list Building pantry Building refrigerator and freezer Not cooking every day Leftovers Storage of leftovers |
Lesson 4: Portion Sizes & Great Lunches
| Nutrition Concepts
Portion vs. serving size Daily diet model – caloric needs Energy density Nutrient density Lunch prototype with comparisons (like breakfast screens) Mediterranean Diet: Vegetables |
Culinary Concepts
Building a better sandwich |
Lesson 5: Good Shopping Habits & Delectable Dinners
| Nutrition Concepts
Dinner prototype with comparisons (like breakfast screens) Mediterranean Diet: Legumes MyPlate |
Culinary Concepts
Making a shopping list Budgeting Cross utilization Shopping By section Bargains Coupons Cost per unit Planning from sales or circulars |
Lesson 6: Healthy Snacks and Desserts, Rethink Your Drink
| Nutrition Concepts
Sugar sweetened beverages Sweeteners Snacking – salty/savory vs. sweet Mediterranean Diet: Fruit and nuts |
Culinary Concepts
Snack selections based on taste and texture |
Lesson 7: Fats and Cholesterol, Roasting
| Nutrition Concepts
Fat Saturated fat Unsaturated fat Cholesterol Dietary vs. serum cholesterol Sources of fats and cholesterol Mediterranean Diet: oils and fats |
Culinary Concepts
Lean cuts of meat Seafood Trussing / tying meats & roasts Roasting temperature and technique Review final cooking temps Ideal vegetables Ideal cuts of meat Basting Timing – full chicken or large roast vs. vegetables Carving Chicken & Poultry Fat replacers |
