Whole-Foods: Plant-Based Culinary Nutrition Certificate

September 12 2020 9:00 am   through   October 3 2020 12:00 pm
4110 Sorrento Valley Blvd.
San Diego, CA 92121
UNITED STATES

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Phone: 425-896-6717
Email:
General Public $ 225.00
Bastyr Students/Alumni $ 200.00
Location
Campus San Diego Campus
Audience
Audience Public
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Learn the fundamentals of whole-food, plant-based cooking and nutrition. This four-week program will teach you the fundamentals of whole-food plant-based nutrition and food preparation based on Bastyr University nutrition philosophy.


Dates: September 12th, 19th, 26th and October 3rd
Time: 9:00am-12:00pm
Location: Bastyr University California Campus

This four-week certificate program will teach you the basics of whole-food nutrition and food preparation based on the Bastyr University nutrition degree programs.

Learn the fundamentals of whole-food, plant-based cooking and nutrition  

This four-week program will teach you the fundamentals of whole-food plant-based nutrition and food preparation based on Bastyr University nutrition philosophy. Each three-hour class is held on a Saturday morning, for four consecutive weeks.  (September 12th, 19th, 26th and October 3rd, from 9:00am-12:00pm)

By the end of this program, you will have the skills to plan, source and prepare healthy meals using whole food and plant-based ingredients. This course covers: 

  •  knife skills including appropriate techniques used in whole food preparation 
  • Ingredient selection criteria to maximize nutritional value, flavor and utilization
  •  cooking techniques including blanching, roasting, steaming, simmering and pressure cooking 
  • Introduction to fermentation and pickling
  • Guide to creating whole-foods, plant-based balanced meals 

By the end of this program, you will have the basic skills needed to shop and prepare nutritious meals with whole foods.
You receive the following:

  • Basic knife skills including vegetables cuts used in gourmet food preparation
  • Wholesome cooking techniques including blanching, roasting, streaming, and pressure cooking
  • Instruction on how to:
    • Select, store, and cook with healthy oils and fats, organic produce, and health animal and plant-based proteins
    • Substitute and complement proteins
    • Make vegetable and bone broths and use them in recipes
    • Source, select, cook, and bake with wholesome sweeteners
    • Bake with wholesome flours, including gluten-free baking instruction and recipes
    • Introduction to fermentation and how to incorporate cultured foods in menus
    • Guide to creating balanced meals

Cancellation and refund policy

Instructor Bio

Fernanda Larson, MS, CN, is core faculty and chair of the Nutrition Department at Bastyr University California. With over 15 years of experience in culinary nutrition, she teaches a variety of courses for the Masters in Nutrition for Wellness and electives for the Naturopathic Medicine programs. Implemented and teaches the Cooking for a Healthy Living series monthly at Bastyr University in California, and oversees the Cooking for Health cooking classes at Scripps Center for Integrative Medicine. Her award-winning cooking programs have reached thousands of curious chefs of all ages through her San Diego culinary classes, including programs for the Del Mar School District and e3 Civic High School. She has been featured in the Edible San Diego Magazine, Del Mar Times, The Coast News, North County Kids Magazine, Red Tricycle San Diego, Mommy’s Guide to San Diego, L’Chaim Magazine, on NBC7 San Diego News and on Channel 6's Wake Up San Diego program.