Join Bastyr University culinary instructor Fernanda Larson, MS, CN for this four-week program that will teach you the basics of whole-food nutrition and food preparation based on Bastyr’s nutrition degree programs. This certificate program is ideal for the home cook or personal cook/restaurant sous chef that would like to learn and integrate whole-food nutrition education and preparation skills into their current techniques. REGISTER NOW! Course Level Options Level 1 Basic knife skills including vegetables cuts used in gourmet food preparation Wholesome cooking techniques including blanching, roasting, steaming, and pressure cooking Instruction on how to: Select, store, and cook with healthy oils and fats, organic produce, and healthy 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 Introduction to fermentation and how to incorporate cultured foods in menus Guide to creating balanced meals Click here for full course info. Level 2 Principles of recipe adaptations: whole grain, sugar free, gluten free, dairy free, egg free Identifying spices, health benefits and harmonious combinations How to source, select, cook, and bake with wholesome sweeteners Bake with wholesome flours, including gluten-free baking tips and recipes Introduction to fermentation and how to incorporate cultured foods in menus Guide to creating balanced meals Click here for full course info. Info Course Overview Each two-hour class includes a combination of lecture, demonstration and ample hands-on cooking. Course fees will cover food costs for each class. You will enjoy samples from the recipes you will prepare in each class and receive printed copies of all recipes and lectures. Fees per four-week program The course fee includes all ingredients, samples, printed recipes and materials and a Certificate of Completion. General Public: $225 Bastyr Students/Alumni: $200 Course Dates Classes will be held Wednesday evenings, from 5:00pm to 7:00pm for four consecutive weeks. Spring 2019: 5/1, 5/8, 5/15, 5/22 Cancellation and Refund Policy The program can be canceled and refunds granted if written notice is provided within 14-days of the program start. Bastyr reserves the right to cancel courses with insufficient enrollment, in which case a full refund will be granted to those registered. No refunds will be granted for participants once the four-week program has begun but participants are allowed to make up one missed class during the next schedule certificate program dates. Audience This certificate program is ideal for health practitioners, chefs, home cooks, students, and foodies that want to learn and integrate whole-food nutrition education and preparation skills into their current cooking repertoire. No prerequisites other than a passion to learn how to prepare healthy, whole-food based meals. Minimum age 16. Instructor Bio Fernanda Larson, MS, CN, is adjunct nutrition faculty at Bastyr University California. She received her Master’s degree in nutrition from Bastyr University, the largest and most respected natural health arts & sciences university in the U.S. 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 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. REGISTER NOW!