Week 1
Lesson 1
Mediterranean Pasta
In this lesson your student will learn the process of boiling pasta to the perfect al dente texture, and the art of balancing flavors to create a harmonious dish. Students will discover the origins of the dish and the significance of some of the ingredients in Mediterranean cuisine.
 Week 2
Lesson 2
Teriyaki-Glazed Chicken and Vegetables
In this lesson your student will learn how to cook steamed rice in a saucepan and explore the origins of teriyaki sauce and its significance in Japanese cooking. 
 Week 3
Lesson 3
Fish en Papillote 
In this lesson your student will see how the chemistry of cooking comes alive with Fish en Papillote. Your student will see how heat transfers through the parchment paper, causing the moisture inside to turn into steam, which then cooks the fish and vegetables.
 Week 4
Lesson 4
Spinach and Mushroom Lasagna
Your student will learn patience, attention to detail, and the value of following a process to achieve a desired result when they learn to cook Lasagna.
 Week 5
Lesson 5
Easy Pumpkin Chili
Pumpkin Chili introduces your student to the world of nutrition and the benefits of incorporating vegetables into their diet in a fun way. 
 Week 6
Lesson 6
Maple Salmon with Roasted Vegetables
Your student will prepare  a meal that incorporates both a lean protein like salmon and a variety of vegetables when they prepare this dish. 
 Week 7
Lesson 7
 Baked Macaroni and Cheese
Baked macaroni and cheese is a classic comfort food! Your student will enjoy learning how to make this dish from scratch.
 Week 8
Lesson 8
Chicken Parmesan
Your student is introduced to the 3 stage breading process as they learn to cook Chicken Parmesan. 
 Week 9
Lesson 9
 Shepherd's Pie
Your student will learn how to make great Mashed Potatoes and then use it to create the comfort food dish that is Shepherd's Pie. 
 Week 10
Lesson 10
Vegetable Minestrone Soup
In this lesson your student will practice some basic knife skills as they prepare vegetables to make a Minestrone Soup. 
 Week 11
Lesson 11
Meatloaf and Scalloped Potatoes
Your student will learn how to make a roux to make the sauce for the Scalloped Potatoes. When making the meatloaf your student will learn how to bind the ground meat with other ingredients to achieve a perfect compliment to the potatoes.
 Week 12
Lesson 12
Tuscan Chicken over Linguine
Your student will be introduced to the significance of balancing flavors and textures, a skill that is crucial in cooking, when they prepare this dish.