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CNM Offering Free Nutrition and Culinary Classes

April 2, 2014 -- CNM is offering free nutrition and culinary classes this spring, thanks to a USDA Healthy Meals Fit for Life grant. Space is limited, so sign up today.

Visit cnm.edu/wtc and click on course offerings and then click USDA Healthy Meal Grant to register for classes and see upcoming offerings. For more information, contact Charlene Selbee at 224-4000 Ext. 50833 or cselbee@cnm.edu.

 The classes include:

Diabetes: Prevention and Treatment Strategies

Date: Saturday, April 5

Location: RPM 201/104

Time: 9 a.m.-2 p.m.

This class will discuss nutrition and lifestyle tips and strategies for preventing or treating Pre-diabetes or Type 2 Diabetes. Diet and exercise strategies and tips to prevent or treat Pre-diabetes or Type 2 Diabetes will be presented. A small amount of weight loss can provide enormous metabolic benefits and exercise can result in improvement even without any weight loss. Dietary, exercise and weight control strategies in preventing and treating Pre-diabetes and Type 2 Diabetes will be discussed. Class will be combine theory and full lab participation. Recipes will be provided. Proper culinary lab attire is required, including closed-toe gym or walking shoes, hair restraint, and long pants and long sleeves. Register online at www.cnm.edu/wtc

 Food Allergies and Intolerances Mythbuster

Date: Saturday, April 19

Location: RPM 201/104

Time: 9 a.m.-2p.m.

This class will discuss food allergies or intolerances to foods including both child and adult allergies, mild to severe food intolerances and allergic reactions, allergens and intolerances to foods including: milk, eggs, fruits, vegetables, nuts and a relatively new allergy to red meat (due to a tick bite).  Information regarding the differences between intolerances and allergies will be presented, as well as oral allergy syndrome, symptoms, diagnosis, treatment and dietary strategies to avoid known allergens. Class will be combine theory and full lab participation. Recipes will be provided. Proper culinary lab attire is required, including closed-toe gym or walking shoes, hair restraint, and long pants and long sleeves. Register online at www.cnm.edu/wtc

Healthy Pizzeria

Date: Friday, April 4
Location: RPM 105

Time: 4:30-8:00 p.m.

This class will introduce topics on how to make America’s favorite food in a healthy way. Participants will learn the basics of healthier cheese options, whole wheat flour vs. enriched white flour, pizza sauce from scratch, gluten free pizza dough and vegan pizza options. Students in the class will participate in making their own 10” pizza from scratch with a choice of toppings and dough in a stone pizza oven. Class will be combined theory and full lab participation. Recipes will be provided. Proper culinary lab attire is required, including closed-toe gym or walking shoes, hair restraint, and long pants and long sleeves. Register online at www.cnm.edu/wtc

 Fresh Pasta
Date: Friday, April 11
Location: RPM 105

Time: 4:30-8 p.m.

This course will introduce students to making pasta from scratch. Fresh pasta can be low in preservatives, sodium, and gluten free when compared to market dry pasta. Students will learn the techniques of fresh pasta dough, using a pasta machine, cutting pastas like fettuccine and linguine, as well as filled pastas such as ravioli and agnolotti. Students in this class will be making their own fresh pastas to be enjoyed at the end of class. Class will be combine theory and full lab participation. Recipes will be provided. Proper culinary lab attire is required, including closed-toe gym or walking shoes, hair restraint, and long pants and long sleeves. Register online at www.cnm.edu/wtc

Sushi 101
Friday, April 18 Location: RPM 105

Time: 4:30-8 p.m.

This course is designed to give participants an opportunity to learn about Sushi. Sushi can be a very healthy part of any person’s diet. Students will learn that sushi does not mean raw fish and that anyone can enjoy sushi. Students will learn the uses of dashi, nori, futomaki, norimake, nigiri sushi, sashimi, as well as other parts of Japanese cuisine. Students will make sushi rolls of their choosing and will leave the class with a better understanding of sushi. Class will combine theory and full lab participation. Recipes will be provided. Proper culinary lab attire is required, including closed-toe gym or walking shoes, hair restraint, and long pants and long sleeves. Register online at www.cnm.edu/wtc

 

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