Advanced Culinary Arts and Nutrition

          Module 1: Culinary Fundamentals

Section 1: Introduction to Culinary Arts  
- Lesson 1: Origins of Cooking  
  - Module 1, Section 1, Lesson 1: Origins of Cooking  
- Lesson 2: Culinary Traditions Through Time  
  - Module 1, Section 1, Lesson 2: Culinary Traditions Through Time  

Section 2: Kitchen Safety and Hygiene  
- Lesson 1: Kitchen Safety Basics  
  - Module 1, Section 2, Lesson 1: Kitchen Safety Basics  
- Lesson 2: Sanitation and Food Safety Practices  
  - Module 1, Section 2, Lesson 2: Sanitation and Food Safety Practices  

Section 3: Tools and Equipment Essentials  
- Lesson 1: Understanding Common Kitchen Tools  
  - Module 1, Section 3, Lesson 1: Understanding Common Kitchen Tools  
- Lesson 2: Proper Use and Maintenance of Equipment  
  - Module 1, Section 3, Lesson 2: Proper Use and Maintenance of Equipment  

Section 4: Understanding Ingredients  
- Lesson 1: Fresh Versus Processed Ingredients  
  - Module 1, Section 4, Lesson 1: Fresh Versus Processed Ingredients  
- Lesson 2: Proper Storage Techniques  
  - Module 1, Section 4, Lesson 2: Proper Storage Techniques  

Section 5: Basic Nutritional Concepts  
- Lesson 1: Fundamentals of Nutrition  
  - Module 1, Section 5, Lesson 1: Fundamentals of Nutrition  
- Lesson 2: How to Read Nutrition Labels  
  - Module 1, Section 5, Lesson 2: How to Read Nutrition Labels  


Module 2: Basic Cooking Techniques

Section 1: Essential Cooking Methods  
- Lesson 1: Boiling, Simmering, and Steaming  
  - Module 2, Section 1, Lesson 1: Boiling, Simmering, and Steaming  
- Lesson 2: Sautéing and Stir-Frying Techniques  
  - Module 2, Section 1, Lesson 2: Sautéing and Stir-Frying Techniques  

Section 2: Knife Skills  
- Lesson 1: Proper Knife Handling and Safety  
  - Module 2, Section 2, Lesson 1: Proper Knife Handling and Safety  
- Lesson 2: Basic Cutting Techniques  
  - Module 2, Section 2, Lesson 2: Basic Cutting Techniques  

Section 3: Baking Basics  
- Lesson 1: Introduction to Baking Ingredients  
  - Module 2, Section 3, Lesson 1: Introduction to Baking Ingredients  
- Lesson 2: Simple Baking Methods  
  - Module 2, Section 3, Lesson 2: Simple Baking Methods  

Section 4: Stove and Oven Use  
- Lesson 1: Operating Kitchen Appliances Safely  
  - Module 2, Section 4, Lesson 1: Operating Kitchen Appliances Safely  
- Lesson 2: Controlling Cooking Temperatures  
  - Module 2, Section 4, Lesson 2: Controlling Cooking Temperatures  

Section 5: Flavor Building Techniques  
- Lesson 1: Seasoning and Marinating Basics  
  - Module 2, Section 5, Lesson 1: Seasoning and Marinating Basics  
- Lesson 2: Balancing Flavors in Dishes  
  - Module 2, Section 5, Lesson 2: Balancing Flavors in Dishes  


Module 3: Ingredient and Flavor Profiles

Section 1: Fresh Produce 101  
- Lesson 1: Selecting Seasonal Vegetables and Fruits  
  - Module 3, Section 1, Lesson 1: Selecting Seasonal Vegetables and Fruits  
- Lesson 2: Using Herbs and Spices Effectively  
  - Module 3, Section 1, Lesson 2: Using Herbs and Spices Effectively  

Section 2: Meat and Protein Basics  
- Lesson 1: Understanding Different Meat Cuts  
  - Module 3, Section 2, Lesson 1: Understanding Different Meat Cuts  
- Lesson 2: Safe Handling and Cooking of Proteins  
  - Module 3, Section 2, Lesson 2: Safe Handling and Cooking of Proteins  

Section 3: Dairy and Grains  
- Lesson 1: Fundamentals of Dairy Products  
  - Module 3, Section 3, Lesson 1: Fundamentals of Dairy Products  
- Lesson 2: Exploring Grains and Legumes  
  - Module 3, Section 3, Lesson 2: Exploring Grains and Legumes  

Section 4: Sauces and Condiments  
- Lesson 1: Making Basic Sauces  
  - Module 3, Section 4, Lesson 1: Making Basic Sauces  
- Lesson 2: Incorporating Condiments to Enhance Dishes  
  - Module 3, Section 4, Lesson 2: Incorporating Condiments to Enhance Dishes  

Section 5: Fusion of Flavors  
- Lesson 1: Introduction to Global Cuisines  
  - Module 3, Section 5, Lesson 1: Introduction to Global Cuisines  
- Lesson 2: Combining Traditional and Modern Techniques  
  - Module 3, Section 5, Lesson 2: Combining Traditional and Modern Techniques  


Module 4: Nutritional Science Basics

Section 1: Nutrients and Their Functions  
- Lesson 1: Understanding Macronutrients  
  - Module 4, Section 1, Lesson 1: Understanding Macronutrients  
- Lesson 2: Introduction to Micronutrients  
  - Module 4, Section 1, Lesson 2: Introduction to Micronutrients  

Section 2: Dietary Guidelines  
- Lesson 1: Principles of a Balanced Diet  
  - Module 4, Section 2, Lesson 1: Principles of a Balanced Diet  
- Lesson 2: The Importance of Portion Control  
  - Module 4, Section 2, Lesson 2: The Importance of Portion Control  

Section 3: Cooking for Health  
- Lesson 1: Reducing Unhealthy Fats and Sugars  
  - Module 4, Section 3, Lesson 1: Reducing Unhealthy Fats and Sugars  
- Lesson 2: Incorporating Whole Foods into Meals  
  - Module 4, Section 3, Lesson 2: Incorporating Whole Foods into Meals  

Section 4: Meal Planning  
- Lesson 1: Steps to Develop a Balanced Meal Plan  
  - Module 4, Section 4, Lesson 1: Steps to Develop a Balanced Meal Plan  
- Lesson 2: Budget-Friendly Cooking Strategies  
  - Module 4, Section 4, Lesson 2: Budget-Friendly Cooking Strategies  

Section 5: Food as Medicine  
- Lesson 1: Exploring Nutritional Therapies  
  - Module 4, Section 5, Lesson 1: Exploring Nutritional Therapies  
- Lesson 2: Special Dietary Considerations for Health  
  - Module 4, Section 5, Lesson 2: Special Dietary Considerations for Health  


Module 5: Recipe Creation and Presentation Skills

Section 1: Designing a Recipe  
- Lesson 1: Structuring a Recipe and Listing Ingredients  
  - Module 5, Section 1, Lesson 1: Structuring a Recipe and Listing Ingredients  
- Lesson 2: Outlining Cooking Methods and Procedures  
  - Module 5, Section 1, Lesson 2: Outlining Cooking Methods and Procedures  

Section 2: Creativity in Cooking  
- Lesson 1: Experimenting with Flavors and Textures  
  - Module 5, Section 2, Lesson 1: Experimenting with Flavors and Textures  
- Lesson 2: Basics of Plating and Presentation  
  - Module 5, Section 2, Lesson 2: Basics of Plating and Presentation  

Section 3: Cooking Projects  
- Lesson 1: Planning a Multi-course Meal  
  - Module 5, Section 3, Lesson 1: Planning a Multi-course Meal  
- Lesson 2: Collaborative Cooking and Teamwork  
  - Module 5, Section 3, Lesson 2: Collaborative Cooking and Teamwork  

Section 4: Time Management in the Kitchen  
- Lesson 1: Prepping and Organization Techniques  
  - Module 5, Section 4, Lesson 1: Prepping and Organization Techniques  
- Lesson 2: Efficient Cooking Processes  
  - Module 5, Section 4, Lesson 2: Efficient Cooking Processes  

Section 5: Culinary Project Review  
- Lesson 1: Reflecting on Recipe Creations  
  - Module 5, Section 5, Lesson 1: Reflecting on Recipe Creations  
- Lesson 2: Sharing Work and Receiving Feedback  
  - Module 5, Section 5, Lesson 2: Sharing Work and Receiving Feedback