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Culinary Fundamentals for Clinicians and Coaches-+ Bonus Modules
Course Introduction and Learning Objectives
Course Welcome and Learning Objectives
Amanda Archibald, RD and Chef Kate Waters Professional Information
Disclosures of Non-Conflict of Interest by Course Presenters
Inside A Session (38:26)
BONUS MODULE #1: Working with Cheaper (More Economical) Vegetables
Science and Useful Insights: Cooking with Frozen or Canned Produce (19:25)
Culinary Video: Cooking and Discussion With Cheaper (More Economical) Vegetables (72:42)
Recipes
BONUS MODULE # 2 Bonus Module Video: Cooking and Discussion With Cheaper (More Economical) Fruit
Culinary Video: Cooking and Discussion With Cheaper (More Economical) Fruit (71:09)
Recipes
Additional Recipe Resources
Answers to Questions In Session
MODULE ONE: Flavor Fundamentals
Flavor Fundamentals Module Learning Objectives
Science: How Genes Modify Flavor and Taste: What the Clinician Needs to Know (40:01)
Science: Building Food and Flavor Confidence Through Flavor Families (28:42)
Culinary Part One: Enhancing and Balancing Acidity, Umami and Sweet Flavor/Perception in Recipes (62:16)
Culinary Part Two: Working with bitter, earthy and pungent flavors (67:09)
Flavor Fundamentals Additional Handouts
Recipe Sets
MODULE TWO: Vegetables
Vegetable Module Learning Objectives
Food Science, Culinary Science and Vegetables Part One (55:39)
Food Science, Culinary Science and Vegetables Part Two (27:16)
Culinary: Extending the Life of Vegetables (78:30)
Culinary: Techniques that Retain Nutrients. Creative Ways with Vegetables (104:22)
Recipes
Additional Resources
BONUS MODULE: KNIFE SKILLS
Knife skills demo with Kate (37:11)
MODULE THREE: Fruit
Fruit Module Learning Objectives
Food Science, Culinary Science and Fruit Part One (51:02)
Food Science, Culinary Science Fruit: Part Two (36:31)
Culinary: Creative Ways with Fruit (74:52)
Useful Fruit Handouts for Education
Recipes
Bonus Recipes!
Extra Photos: How to Poach Pears Picture by Picture
MODULE FOUR: Herbs and Spices
Herbs and Spices Module Learning Objectives
Science: Herbs and Spices and the Health Potential of Their Polyphenol Concent (58:39)
Culinary Session One: Practical Know-Hows For Herbs and Spices (96:51)
Culinary Session Two: Best Ways With Herbs and Spices (111:36)
Recipes
MODULE FIVE: Grains
Grains Module Learning Objectives
Food Science: Updated Insights Into Nutritional Value, Cooking and Sprouting Grains (75:25)
Culinary Session One: Preparing and Cooking Optimal Grains (63:16)
Culinary Session Two: Getting Creative With Grains (89:22)
Recipes
MODULE SIX: Legumes/Pulses
Legumes/Pulses Module Learning Objectives
Food Science (59:17)
Culinary for Legumes Session One (15:08)
Culinary Session Two: Legumes (103:33)
Recipes
Further Reading
Handouts
MODULE SEVEN: Fats, Nuts and Seeds
Fats, Nuts and Seeds Module: Learning Objectives
Food, Culinary and Nutrition Science (66:19)
Culinary: Creative ways to incorporate a variety of fats in the diet (119:29)
Recipes
Handouts
MODULE EIGHT: Seafood
Seafood Module Learning Objectives
SCIENCE: Nutrients. Toxins. Genes. Trends. Seafood Guides (79:27)
Culinary: Making a Prawn (Shrimp) Bisque: Bonus Recording (44:02)
Culinary: Working with Fresh, Frozen and Canned (tinned) Seafood (114:14)
Recipes
Handouts
MODULE NINE: Meat and Poultry
Meat and Poultry Module Learning Objectives
Science: Updated Lens on Meat Nutrition and Education Considerations (66:55)
Culinary Meat and Poultry (141:17)
Bonus Culinary: Slow Cooking Wet and Dry Methods (53:30)
Bonus Culinary: Deboning Chicken and Making Stock (20:53)
Recipes
Recipe Photos
MODULE TEN: Fermented Foods
Fermented Foods Module Learning Objectives
Fermented Foods: Food Science and Quick Nutrition Insights (50:06)
Culinary: Quick and Easy Starter Recipes Using Fermentation (95:18)
Handouts and Research Paper
Recipes
Closing Conversation with Kate and Amanda
Closing Remarks (21:56)
Teach online with
Handouts
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