家庭料理人の植物由来の料理

This course will teach foundational cooking skills, kitchen safety, and the nutritional benefits of plant-based foods while introducing a variety of recipes for breakfast, lunch, dinner, and dessert. 

Topics Covered:
- Basic cooking techniques and kitchen safety
- Essential plant-based ingredients and their nutritional benefits
- Fun, balanced recipes for every meal
- Creative plating, flavor combinations, and presentation

What Will Be Taught?
Students will learn to safely handle kitchen equipment, follow recipes, and understand the nutritional value of plant-based foods. They’ll explore flavor pairing, gain confidence in preparing colorful and balanced meals, and practice everything from chopping and sautéing to decorating desserts.

Class Structure and Teaching Style:
Each week, we’ll focus on a different meal type, starting with foundational skills and moving to more complex recipes. Weekly classes include instructional videos and hands-on cooking projects to be submitted via video for skill evaluation and feedback. A warm, supportive teaching style will make even complex concepts fun and accessible, with plenty of visual aids and step-by-step demonstrations to help learners grasp each skill. 
Interactive Elements:
Learners can look forward to video lessons and challenges to encourage independent creativity. There will also be assignments where students can share their culinary creations, ideas, and questions, and receive feedback and encouragement. “Challenge of the Week" assignments provide an additional layer of interaction, allowing students to try new recipes and share their results.