Objectives

This course will change the way you cook and serve food! Your goal? To cater to various types of eaters based on their unique palates, and make healthy food delicious and crave-able.

  • Differentiate Taste, Flavor, and Sensory Experience: Explain the science of taste and flavor, including the five basic tastes, texture, aroma, and the sensory factors that influence food preferences and eating behaviors.

  • Assess Individual Flavor Preferences & Eating Patterns: Identify unique palate differences, innate food preferences, and sensory sensitivities in order to support culturally meaningful and sustainable dietary change.

  • Apply Culinary Techniques to Build Healthy Flavor: Demonstrate evidence-based culinary methods that enhance the taste, texture, and appeal of healthy foods using acid, temperature, herbs, spices, and cooking methods.

  • Use Herbs, Spices, and Flavor Agents Strategically: Prepare and utilize herbs, spices, and flavor-building techniques such as blooming, toasting, grinding, and tempering to create flavorful, nutrient-rich meals.

  • Cook to Improve Nutrition and Reduce Harmful Compounds: Apply cooking methods that maximize nutrient retention, improve bioavailability, and reduce the formation of toxic compounds during food preparation.