Artisanal Cooking: Learn how to cook with farm ingredients and become comfortable with basic knife skills and a variety of kitchen tools and techniques.

Level 1: The cooking curriculum is wide-ranging. Students learn the difference between baking and cooking, how to follow a recipe and adhere to instructions on different measurements needed in creating culinary success. They develop open-mindedness to new foods, with the encouraging saying “don’t yuck my yum” and learn what farm-grown food actually looks and tastes like. Students will be guided in reading labels, creating an awareness of how much sugar, GMOs, and glyphosate are in everyday grocery-bought foods. With supervision, the students practice turning on and off stove tops and ovens, knife skills, learning to cut vegetables and make a basic soup, stew, or sauce. Students learn to make condiments from scratch, including ketchup, mayonnaise, and salad dressings. Students will familiarize themselves with the different flavors, Sweet, Sour, Salty, Spicy, Savory/Umami, Bitter, tasting and identifying where and when we sense these flavors. This brings more attention to the student’s ability to use the senses in their observation and environment within, but also above and beyond the kitchen.