For the many students that attend our public classes each year who are unfamiliar with the wide variety of whole foods, staples, and cooking techniques used, the Basic Core Program is the place to start. Basics 4 theory can be taken anytime; Basics 2 can be taken before or after Basics 1, but before Basics 3. Students with 100% attendance in the Basic Core Program will receive a Certificate of Completion upon request. For make-up classes, please see our make-up policy on page 59 of our Fall 2009/Winter 2010 Schedule.

# 1 Basics 1: How to Begin
2 sessions: 1 lecture, 1 demonstration

Explore the vast variety of health-supportive foods including whole grains, beans, sea vegetables, condiments, oils and natural sweeteners; why we use them and how to gradually stock your pantry with these high-quality staples. In the first session, we'll discuss the ABC's of menu planning and how to create nutritious balanced meals that leave you free of cravings. In the second session, we'll apply the principles and demonstrate a variety of cooking techniques as the instructor prepares a complete and satisfying vegetarian meal with dessert for all to enjoy. In the weekend all-day class, the cooking demonstration and meal will precede the afternoon lecture.

SPRING & SUMMER:
a) 2 Mondays, April 6 and 13; 6:30 - 9:30 p.m.
b) 1 Saturday, May 9, 10:00 a.m. - 5:00 p.m. (1-hour break)
c) 1 Monday, June 1, 10:00 a.m. - 5:00 p.m. (1-hour break)
d) 2 Tuesdays, June 30 and July 7, 6:30 - 9:30 p.m.
e) 2 Thursdays, September 10 and 17, 6:30 - 9:30 p.m.

Fee: $150; Two People: $290

FALL & WINTER:
a) 2 Tuesdays, October 6 and 13; 6:30 - 9:30 p.m.
b) 2 Mondays, December 7 and 14, 6:30 - 9:30 p.m.
c) 1 Saturday, January 9, 10:00 a.m. - 5:00 p.m. (1-hour break)
d) 2 Mondays, February 1 and 8, 6:30 - 9:30 p.m.
e) 1 Sunday, March 21, 10:00 a.m. - 5:00 p.m. (1-hour break)

Fee: $160

# 2 Basics 2: Knife Skills
1 session: hands-on

Learning to use a sharp knife properly and safely is essential to good cooking. You'll prepare your meals in half the time as you effectively master knife techniques for mincing, dicing, slicing, shredding and more! You'll learn how to select and care for your knives as well as how to sharpen and hone your knives and your skills! A light meal will be served from the ingredients you cut. Class size limited.

SPRING & SUMMER:
a) Fri., Apr. 3, 6:00-9:30 p.m.
b) Fri., Apr. 17, 6:00-9:30 p.m.
c) Fri., May 1, 6:00 - 9:30 p.m.
d) Thurs., May 14, 6:30-10 p.m.
e) Thurs., June 4, 6:30-10 p.m.
f) Fri., June 26, 6:00-9:30 p.m.
g) Fri., July 17, 6:00-9:30 p.m.
h) Mon., Aug. 24, 6:30-10 p.m.
i) Mon., Sept. 14, 6:30 - 10 p.m.
j) Sat., Sept. 26, 1:00-4:30 p.m.

Fee: $95; Two People: $180

FALL & WINTER:

a) Sat., Oct. 3, 1:00 - 4:30 p.m.
b) Wed., Oct. 14, 6:30 - 10 p.m.
c) Wed., Nov. 4, 6:30 - 10 p.m.
d) Thurs., Nov. 19, 6:30 - 10 p.m.
e) Fri., Dec. 4, 6:00 - 9:30 p.m.
f) Wed., Dec. 16, 6:30 - 10 p.m.
g) Mon., Jan. 4, 6:30 - 10 p.m.
h) Thurs., Jan. 14, 6:30 - 10 p.m.
i) Tues., Feb. 2, 6:30 - 10 p.m.
j) Thurs., Feb. 18, 6:30 - 10 p.m.
k) Tues., March 9, 6:30 - 10 p.m.

Fee: $100

# 3 Basics 3: Mostly Vegetarian Cooking Techniques
4 sessions: partial participation

Enroll in each of our series-Fall, Winter, Spring and Summer featuring all new recipes and cooking methods designed for each season.

Discover how easy it is to prepare foods that taste delicious and are good for you as we focus on the basic techniques of vegetarian cooking. You'll learn how to prepare non-dairy cream soups, whole grain and pasta dishes, high-protein beans, calcium-rich greens, salads, dressings, sugar-and dairy-free desserts; and how to incorporate them into a balanced satisfying meal. We'll also discuss how to select equipment, and timesaving tips for a lifetime of delicious eating and cooking. Each session consists of a complete meal (one meal includes fish) with ample tastings.

 

SUMMER SERIES:
c) INTENSIVE: 2 Saturdays, July 18 and 25, 10:00 a.m. - 6:00 p.m. (1-hour break)

Fee: $360; Two People: $700

FALL SERIES:
a) INTENSIVE: 2 Saturdays, October 17 and 24, 10:00 a.m. - 6:00 p.m. (1-hour break)
b) 4 Mondays, November 9, 16, 23 and 30, 6:30 - 10:00 p.m.

WINTER SERIES:
c) INTENSIVE: 2 Saturdays, January 16 and 23, 10:00 a.m. - 6:00 p.m. (1-hour break)
d) 4 Mondays, February 22, March 1, 8 and 15, 6:30 - 10:00 p.m.

Fee: $375

# 4 Basics 4: Principles of Balance
4 sessions: lecture

This series of lectures will introduce you to an entirely new way of thinking about food and illustrate how to use diet as one of the tools to improve the quality of your life. You’ll learn the principles underlying the school’s cooking classes, including:

• Criteria for healthful food selection
• Basic principles of nutrition
• The art of creating balanced meals
• The principle of opposites
• Five-Phase Chinese Dietary Theory
• The acid/alkaline balance

You’ll understand how to avoid binges and cravings; increase your energy, cope better with stress, and generally improve your health.

SPRING & SUMMER:
a) INTENSIVE: Saturday & Sunday, May 2 and 3, 10:00 a.m. - 4:30 p.m. (1-hour break)
b) 4 Thursdays, July 9, 16, 23 and 30, 6:30 - 9:00 p.m.
c) INTENSIVE: Saturday & Sunday, September 12 and 13, 10:00 a.m. - 4:30 p.m. (1-hour break)

Fee: $220; Two People: $420

FALL & WINTER:
a) 4 Thursdays, October 15, 22, 29 and November 5, 6:30 - 9:00 p.m.
b) INTENSIVE: Saturday & Sunday, February 27 and 28, 10:00 a.m. - 4:30 p.m. (1-hour break)

Fee: $240

Instructor: Annemarie Colbin, Ph.D.

Save $75 when you register for the entire Core Program "Basics 1-4" and make payment in full at time of enrollment. The total cost with discount is $750. "Two People" discounts cannot be used in conjunction with this offer.