Youth. Demonstration. Lecture. Virtual.
I have a class just for you!
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Youth: K-6th Grade / Class Size: 6 - 9
In 3 weeks children learn the basics of kitchen safety, sanitation, how to read recipes, measuring, mixing, knife skills and table setting. Recipes are plant-based, follow MyPlate guidelines, and include salads, dressings, dips, wraps and desserts, with an emphasis on eating fruits and vegetables from all the colors of the rainbow.
Classes run consecutively, building on the skills learned in previous weeks, allowing students to grow confidence in the kitchen.
Teens: 7-12th Grade / Class Size: 6 - 9
In 3 weeks young adults learn the basics of kitchen safety, sanitation, recipe development, knife skills and table setting. Recipes are plant-based, follow MyPlate guidelines, and include salads, dressings, dips, soups, sauces, wraps and desserts. Themes focus on the power to choose, fruit and vegetable nutrients, the importance of physical activity, sleep and managing stress.
Classes run consecutively, building on the skills learned in previous weeks, allowing students to grow confidence in the kitchen and creating their own recipes.
Adults / Class Size: 6 - 9
In 3 weeks, adults learn the basics of kitchen safety, sanitation, recipe development and knife skills. Recipes are plant-based, follow MyPlate guidelines, and include salads, dressings, dips, soups, sauces, wraps and desserts. Health topics focus on the prevention of heart disease, stroke and type 2 diabetes; as well as how to shop grocery store aisles, read nutrition facts panels, the importance of physical activity, sleep and managing stress.
Classes run consecutively, building on the skills learned in previous weeks, allowing students to grow confidence in selecting heart friendly ingredients and adopting long-term healthy practices.
Demonstrations / Class Size: 10 - 15
Instructor-led classes that encourage audience participation. Lessons focus on preparing budget-friendly, time-saving meals. Participants explore ways to prepare plant-forward dishes that promote health and wellness. Students will also learn the value of physical activity, sleep and stress management.
Lectures / Class Size 15 - 30
Nutrition-focused seminars range from cardiovascular health, understanding diabetes, kidneys and liver health, the importance of fiber in digestive health, water and other healthy beverages, food package label reading, grocery store tours, bone health and osteoporosis prevention, the importance of sleep and stress management, brain health and stroke prevention, building a strong immune system, and much more.
Virtual
Virtual seminars topics can be tailored the same as demonstrations and lectures. The possibilities are endless!