Cori Nichols

In You Can Cook 2: International, students will build on the basic cooking skills they learned in You Can Cook 1 by learning about different techniques, traditions, and flavors found in cuisines from around the world. We will spend time cooking through some of the most culturally significant dishes from Central and South America, the Caribbean, the United Kingdom, Scandinavia, Western Europe, the Middle East, Africa, and Asia. While we cannot include every well-known dish from these regions, we will seek to include sweet and savory dishes that are representative of their country’s or region’s culture, that are replicable using grocery store-sourced ingredients, that stretch the students’ palates somewhat while still being approachable. This is not a geography class, but we will spend some of our time learning about the cultural and environmental factors that influence a region’s food. You Can Cook 2 is only open to students who have completed You Can Cook 1.

In You Can Cook 1, students will acquire the basics they need to be successful in the kitchen. Through hands-on lessons and in-class preparation, they will learn fundamentals of kitchen safety; basics of measurement; how to read, halve, and double a recipe; important kitchen terms and methods; and what kitchen tools to use and when. By the end of the year, each student will be equipped to prepare a variety of delicious foods on their own from scratch and will have begun to assemble a binder full of “keeper” recipes, tips, tricks, and techniques that they can build on for years to come. Plus, we’ll eat in nearly every class!

In You Can Cook 1, students will acquire the basics they need to be successful in the kitchen. Through hands-on lessons and in-class preparation, they will learn fundamentals of kitchen safety; basics of measurement; how to read, halve, and double a recipe; important kitchen terms and methods; and what kitchen tools to use and when. By the end of the year, each student will be equipped to prepare a variety of delicious foods on their own from scratch and will have begun to assemble a binder full of “keeper” recipes, tips, tricks, and techniques that they can build on for years to come. Plus, we’ll eat in nearly every class!