Table 1 Cooking camp curriculum

1

Knife skills and safety

Black bean garden salsa

How to safely hold a knife and use it

Introduction to the balanced plate

2

Stove-top cooking

Chicken pasta

Introduction to safely using a stove top

Introduction to different types of pots and pans and their various uses

Discussion of balanced meals as a single combined plate

3

Vegetables

Roasted broccoli and asparagus, caramelized Brussel sprouts, sautéed asparagus

Focus was to cook with and eat vegetables

Expanded discussion of vegetables as a part of the balanced plate

Introduction to safely using an oven

Utilizing stove-top skills

4

Snacks (for mini meals)

Fresh pesto and bruschetta

Composition of a healthy snack

Discussion of the satiety and energy benefits of including two different food groups from the balanced plate

5

Breakfast

Egg-wiches on English muffins

Composition of a balanced breakfast, with at least 3 portions of the balanced plate

Creating different breakfast combinations

6

Lunch

Greek pasta salad and a BLT (bacon-lettuce-tomato) chicken pasta salad

Lunch in relation to the balanced plate

Discussion on how there is more to lunch than sandwiches

7

Dinner

Pizza bagels and Caprese salad

Creation of a balanced dinner

Creativity in creating and presenting dishes