HFHL Cooking for Wellness – Getting Creative is a 4-week course designed for those who want to enhance their food and cooking skills to become more relaxed, confident and instinctive cooks while learning to create their own unique and health-supportive recipes. Each week, participants will learn to develop an intuitive sense for how to create delicious recipes using taste, smell, and touch.  Through hands-on learning, participants will experiment with a variety of herbs, spices, and food combinations and use basic cooking methods (sautéing, boiling, roasting, etc.) to learn about flavor development in a variety of commonly prepared foods (soups, stews, pasta and rice dishes, and more). Learn how to use everyday pantry and refrigerator ingredients to create simple and delicious meals. Our expert culinary educators can accommodate ANY dietary preference (vegetarian, vegan, FODMAPS, gluten-sensitive, etc.)

There are four weekly on-site classes held in the cooking laboratories on the St. Paul campus, and three self-directed cooking assignments to be completed at home during the week (between weeks 1 and 3). Culinary educators with expertise in nutrition science and culinary arts teach all Cooking for Wellness classes. 

Students should have a solid background in basic cooking skills to sign up for this course (knife skills, e.g., chop an onion; prepare eggs, e.g., fry, scramble, boil an egg; cook pasta, kitchen safety, etc.). Successful completion of Cooking for Wellness is helpful but not necessary.

University employees covered by the UPlan Medical plan are eligible for 150 Wellbeing Program Points if they complete six of the seven lessons (attend four labs and three home assignments).

PLEASE NOTE OUR CANCELLATION POLICY: There is a cancellation fee of $30 if you cancel before midnight on Tuesday, January 14, 2020. There will be NO REFUNDS given for cancellations received after the deadline.