Healthy Cooking and Nutrition

          Module 1: Kitchen Safety and Equipment Basics

Section 1: Introduction to Kitchen Safety  
- Lesson 1: What is Kitchen Safety?  
  - Module 1, Section 1, Lesson 1: What is Kitchen Safety?  
- Lesson 2: Importance of a Clean Kitchen  
  - Module 1, Section 1, Lesson 2: Importance of a Clean Kitchen  

Section 2: Understanding Kitchen Tools  
- Lesson 1: Basic Tools Overview  
  - Module 1, Section 2, Lesson 1: Basic Tools Overview  
- Lesson 2: Using Tools Safely  
  - Module 1, Section 2, Lesson 2: Using Tools Safely  

Section 3: Setting Up Your Cooking Space  
- Lesson 1: Organizing the Cooking Station  
  - Module 1, Section 3, Lesson 1: Organizing the Cooking Station  
- Lesson 2: Arranging Tools and Equipment  
  - Module 1, Section 3, Lesson 2: Arranging Tools and Equipment  

Section 4: Cleaning and Maintenance Basics  
- Lesson 1: Cleaning Techniques for a Safe Kitchen  
  - Module 1, Section 4, Lesson 1: Cleaning Techniques for a Safe Kitchen  
- Lesson 2: Regular Maintenance and Upkeep  
  - Module 1, Section 4, Lesson 2: Regular Maintenance and Upkeep  

Section 5: Practical Safety Practices  
- Lesson 1: Using Protective Gear  
  - Module 1, Section 5, Lesson 1: Using Protective Gear  
- Lesson 2: Emergency Protocols in the Kitchen  
  - Module 1, Section 5, Lesson 2: Emergency Protocols in the Kitchen  


Module 2: Nutrition Foundations and Food Groups

Section 1: Introduction to Nutrition  
- Lesson 1: What is Nutrition?  
  - Module 2, Section 1, Lesson 1: What is Nutrition?  
- Lesson 2: The Importance of a Balanced Diet  
  - Module 2, Section 1, Lesson 2: The Importance of a Balanced Diet  

Section 2: Exploring Food Groups  
- Lesson 1: Fruits and Vegetables  
  - Module 2, Section 2, Lesson 1: Fruits and Vegetables  
- Lesson 2: Grains, Proteins, and Dairy  
  - Module 2, Section 2, Lesson 2: Grains, Proteins, and Dairy  

Section 3: Understanding Nutrients  
- Lesson 1: Vitamins and Minerals  
  - Module 2, Section 3, Lesson 1: Vitamins and Minerals  
- Lesson 2: Macronutrients: Carbs, Proteins, and Fats  
  - Module 2, Section 3, Lesson 2: Macronutrients: Carbs, Proteins, and Fats  

Section 4: Reading and Understanding Food Labels  
- Lesson 1: Deciphering Nutrition Facts  
  - Module 2, Section 4, Lesson 1: Deciphering Nutrition Facts  
- Lesson 2: Recognizing Ingredients and Additives  
  - Module 2, Section 4, Lesson 2: Recognizing Ingredients and Additives  

Section 5: Basic Food Science  
- Lesson 1: How Cooking Affects Nutrients  
  - Module 2, Section 5, Lesson 1: How Cooking Affects Nutrients  
- Lesson 2: Tips to Preserve Nutrients  
  - Module 2, Section 5, Lesson 2: Tips to Preserve Nutrients  


Module 3: Basic Cooking Techniques

Section 1: Fundamental Cooking Methods  
- Lesson 1: Boiling and Steaming  
  - Module 3, Section 1, Lesson 1: Boiling and Steaming  
- Lesson 2: Sautéing Essentials  
  - Module 3, Section 1, Lesson 2: Sautéing Essentials  

Section 2: Introduction to Baking  
- Lesson 1: Baking Basics and Terminology  
  - Module 3, Section 2, Lesson 1: Baking Basics and Terminology  
- Lesson 2: Simple Baking Recipes  
  - Module 3, Section 2, Lesson 2: Simple Baking Recipes  

Section 3: Stir-Frying and Searing Techniques  
- Lesson 1: Getting Started with Stir-Frying  
  - Module 3, Section 3, Lesson 1: Getting Started with Stir-Frying  
- Lesson 2: Searing for Flavor Enhancement  
  - Module 3, Section 3, Lesson 2: Searing for Flavor Enhancement  

Section 4: Combining Ingredients Effectively  
- Lesson 1: Mixing and Matching Flavors  
  - Module 3, Section 4, Lesson 1: Mixing and Matching Flavors  
- Lesson 2: Timing and Temperature Basics  
  - Module 3, Section 4, Lesson 2: Timing and Temperature Basics  

Section 5: Hands-on Cooking Project I  
- Lesson 1: Preparing a Simple Vegetable Soup  
  - Module 3, Section 5, Lesson 1: Preparing a Simple Vegetable Soup  
- Lesson 2: Garnishing and Serving Techniques  
  - Module 3, Section 5, Lesson 2: Garnishing and Serving Techniques  


Module 4: Planning and Preparing Balanced Meals

Section 1: Meal Planning Fundamentals  
- Lesson 1: What is Meal Planning?  
  - Module 4, Section 1, Lesson 1: What is Meal Planning?  
- Lesson 2: Benefits of Planning Your Meals  
  - Module 4, Section 1, Lesson 2: Benefits of Planning Your Meals  

Section 2: Smart Grocery Shopping and Budgeting  
- Lesson 1: Identifying Healthy Choices in the Store  
  - Module 4, Section 2, Lesson 1: Identifying Healthy Choices in the Store  
- Lesson 2: Balancing Quality with Budget  
  - Module 4, Section 2, Lesson 2: Balancing Quality with Budget  

Section 3: Constructing Balanced Meals  
- Lesson 1: Understanding Meal Composition  
  - Module 4, Section 3, Lesson 1: Understanding Meal Composition  
- Lesson 2: Portion Sizes and Nutritional Balance  
  - Module 4, Section 3, Lesson 2: Portion Sizes and Nutritional Balance  

Section 4: Experimenting with Recipes  
- Lesson 1: Modifying Recipes for Healthier Options  
  - Module 4, Section 4, Lesson 1: Modifying Recipes for Healthier Options  
- Lesson 2: Combining Flavors for Balanced Taste  
  - Module 4, Section 4, Lesson 2: Combining Flavors for Balanced Taste  

Section 5: Hands-on Cooking Project II  
- Lesson 1: Preparing a Balanced Dinner  
  - Module 4, Section 5, Lesson 1: Preparing a Balanced Dinner  
- Lesson 2: Plating and Presentation Techniques  
  - Module 4, Section 5, Lesson 2: Plating and Presentation Techniques  


Module 5: Creative Cooking and Practical Nutrition

Section 1: Exploring World Flavors  
- Lesson 1: Introduction to Simple International Dishes  
  - Module 5, Section 1, Lesson 1: Introduction to Simple International Dishes  
- Lesson 2: Adapting Global Recipes to Local Ingredients  
  - Module 5, Section 1, Lesson 2: Adapting Global Recipes to Local Ingredients  

Section 2: Seasonal and Fresh Ingredients  
- Lesson 1: Benefits of Using Seasonal Produce  
  - Module 5, Section 2, Lesson 1: Benefits of Using Seasonal Produce  
- Lesson 2: How Fresh Ingredients Enhance Flavors  
  - Module 5, Section 2, Lesson 2: How Fresh Ingredients Enhance Flavors  

Section 3: Creative Recipe Development  
- Lesson 1: Experimenting with New Flavors  
  - Module 5, Section 3, Lesson 1: Experimenting with New Flavors  
- Lesson 2: Taste Testing and Gathering Feedback  
  - Module 5, Section 3, Lesson 2: Taste Testing and Gathering Feedback  

Section 4: Presentation and Plating Techniques  
- Lesson 1: Essentials of Food Presentation  
  - Module 5, Section 4, Lesson 1: Essentials of Food Presentation  
- Lesson 2: Creating an Attractive Table Setting  
  - Module 5, Section 4, Lesson 2: Creating an Attractive Table Setting  

Section 5: Culminating Cooking Project  
- Lesson 1: Planning a Special Healthy Meal  
  - Module 5, Section 5, Lesson 1: Planning a Special Healthy Meal  
- Lesson 2: Demonstrating Your Healthy Cooking Skills  
  - Module 5, Section 5, Lesson 2: Demonstrating Your Healthy Cooking Skills