Chefs & Foodservice

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Module 8 Allergy & Intolerance This overview focuses on techniques for cooking for food allergies or intolerances. In this class we will explore the roles of local and organic foods, common plant phytochemicals, genetically modified foods, and common preservatives in immune and metabolic health, environmental impressions, and economic impact. We will also cover hidden and little-known sources of allergens, and in the kitchen we will prepare lactose- and gluten-free recipes.
$125.00
Max: 25
Min: 1
Step: 1
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Module 6 Calorie and Nutrient Density: Plant Forward Cuisine This module describes how including more plants in a dish can directly impact both customer satisfaction and the bottom line. We will discuss calorie density and its impact on portion size; nutrient density and its impact on health, satiety, and portion size; and explore the impact of plant-forward cuisine on ecology/global warming. In the kitchen we will prepare multiple versions of familiar recipes to demonstrate the effectiveness of this approach.
$125.00
Max: 21
Min: 1
Step: 1
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Module 5 Recipe Modification This module looks at the science of cooking and ingredient functions. Participants will gain an understanding of how to determine appropriate ingredient substitutions based on functions and modification goals without a loss in product quality, texture, or taste.
$125.00
Max: 23
Min: 1
Step: 1
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Module 7 Anti-Inflammatory Diet In this module attendees will learn about the relationship between foods, advanced glycation end products, free radicals, and inflammation. We will review the evidence of the role of inflammation in heart disease, stroke, COPD, cancer, Alzheimer’s disease, diabetes, and kidney failure, as well as the inflammatory pathways and where food fits in it. We will explore the role of different cooking techniques on the development of the advanced glycation end products and free radicals and describe alternate cooking methods.
$125.00
Max: 25
Min: 1
Step: 1
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Module 9 Celiac Disease This module is a detailed overview of Celiac Disease, including the process of diagnosis and treatment. The course includes a review of the evidence on non-Celiac gluten sensitivity. We also review the key points behind the pathophysiology of Celiac Disease as well as the health risks associated with Celiac Disease. Attendees will learn about the social impact of gluten sensitivity and cook gluten-free recipes in the kitchen.
$125.00
Max: 25
Min: 1
Step: 1
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We present an outline of the Mediterranean diet and examine recent sources and studies examining its effectiveness in terms of treating diet-related illnesses. We discuss the nine points of the Mediterranean diet and explore the ways the Mediterranean diet can be translated for the American kitchen using familiar recipes.
$25.00
Max:
Min: 1
Step: 1
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This module explores each of the three macronutrients in depth; from food sources to structure and function to contribution to health.
$25.00
Max:
Min: 1
Step: 1
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This module focuses on individual vitamins and key minerals that are essential for good growth, maintenance, and repair of the body. Participants will learn the food sources for vitamins and minerals and how best to preserve them while preparing recipes. Particular focus will be on sodium's role in flavor development and perception. In the kitchen we will explore flavor building and balancing techniques that do not rely on salt.
$25.00
Max:
Min: 1
Step: 1
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This module introduces participants to the gastrointestinal tract, its organs and their key functions. We also follow a meal from mouth to anus to see how the nutrients are digested, absorbed, and metabolized.
$125.00
Max: 24
Min: 1
Step: 1
Add to cart
This module looks at the science of cooking and ingredient functions. Participants will gain an understanding of how to determine appropriate ingredient substitutions based on functions and modification goals without a loss in product quality, texture, or taste.
$25.00
Max:
Min: 1
Step: 1
Add to cart
This module describes how including more plants in a dish can directly impact both customer satisfaction and the bottom line. We will discuss calorie density and its impact on portion size; nutrient density and its impact on health, satiety, and portion size; and explore the impact of plant-forward cuisine on ecology/global warming. In the kitchen we will prepare multiple versions of familiar recipes to demonstrate the effectiveness of this approach.
$25.00
Max:
Min: 1
Step: 1
Add to cart
In this module attendees will learn about the relationship between foods, advanced glycation end products, free radicals, and inflammation. We will review the evidence of the role of inflammation in heart disease, stroke, COPD, cancer, Alzheimer’s disease, diabetes, and kidney failure, as well as the inflammatory pathways and where food fits in it. We will explore the role of different cooking techniques on the development of the advanced glycation end products and free radicals and describe alternate cooking methods.
$25.00
Max:
Min: 1
Step: 1
Add to cart
Module 2 Macronutrients This module explores each of the three macronutrients in depth; from food sources to structure and function to contribution to health. An exploration of the 5 basic components of taste and how a chef can use the knowledge gained to maximize flavor.
$125.00
Max: 24
Min: 1
Step: 1
Add to cart
Module 4 Gastrointestinal Tract: Digestion, Absorption and Metabolism This module introduces participants to the gastrointestinal tract, its organs and their key functions. We also follow a meal from mouth to anus to see how the nutrients are digested, absorbed, and metabolized.  A thorough exploration of whole grains including lesser used varieties and cooking techniques.
$125.00
Max: 24
Min: 1
Step: 1
Add to cart
Introduction to Culinary Medicine covers an outline of Mediterranean diet principles and examines state of the art research and effectiveness in terms of treating diet-related illnesses. Programming covers the nine point Mediterranean diet score and explores how to translate Med Diet principles for the American kitchen using familiar recipes.
$125.00
Max: 24
Min: 1
Step: 1
Add to cart
Module 3 Micronutrients This module focuses on individual vitamins and key minerals that are essential for good growth, maintenance, and repair of the body. Participants will learn the food sources for vitamins and minerals and how best to preserve them while preparing recipes. Particular focus will be on sodium's role in flavor development and perception. In the kitchen we will explore ways to increase vitamin and mineral content while still focusing on flavor building and balancing techniques that do not rely on salt.
$125.00
Max: 24
Min: 1
Step: 1
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$2,400.00
Max: 1
Min: 1
Step: 1
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