Healthy Cooking 


Healthy Cooking is typically a 4 day course but this can be adjusted to either a 3 or 5 day course to meet your needs. Each day starts with health and nutrition techniques targeting one key area and ends with a focus on various ways to bring health and nutrition to everyday cooking procedures.  

Day 1: Overview of Nutrition

  • healthy cooking concepts/ methods
  • sautéing and stir-frying techniques
  • sauces and thickening agents

Day 2: Cooking Healthy

  • the role of fat in the body and diet
  • cooking with less fat
  • braising and stewing techniques

Day 3: Cooking with Proteins

  • the role of proteins in the body and diet
  • animal and plant protein sources
  • grilling, broiling, roasting and baking techniques

Day 4: Cooking with Carbohydrates

  • the role of carbohydrates in the body and diet
  • boiling, simmering, steaming and poaching techniques



Healthy cooking is a necessity for any culinary staff member.  Balancing the nutritional guidelines as well as accommodating dietary restrictions and taste preferences is critical. The creative culinary staff member needs to have go to dishes that are flavorful and delicious but also deliver a balanced nutritional content.