Did you know that most colleges offer classes on the basics of cooking? At BYU this class is offered from the School of Family Life, course 110- Food Preparation in the Home. In this class students learn many valuable lessons on proper food safety and cooking techniques. There is a lecture portion of the class where principles are discussed, but the favorite of all students is the 3 hour lab each week. In lab students are able to cook in well stocked kitchens a variety of menu items, each week focusing on a different subject area.
One project in this class allows students to come up with their own recipes and cook them for the class. Students must ensure that a variety of criteria are met. Including a good balance of color, ensuring fruits and vegetables are included. Another project makes students take a better look at what they eat on a daily basis. Their menu is recorded and then nutrient information is found. This information includes calorie content and fat content, but also how many essential vitamins are consumed. Many people don’t realize how much sodium they intake on a daily basis, or that they may not get enough calcium or vitamin A. It is very valuable for young adults to take a closer look at what they are consuming. So they can address any changes they should make. It is best to start now before bad habits are set in stone.
Some items from the class include: Rice Pilaf – and – Salmon with Honey Mustard Glaze with Lemon Twists
More menu items and pictures can be found at the class blog here.