The objective of the course is for students to be extremely proficient with a knife; understand whole foods and how they affect health; know how to make delicious salads and dressings; be able to cook fluffy grains and tender legumes; know how to make homemade pizza and perfectly al dente pasta; be able to steam and roast delicious, nutrient-dense vegetable dishes; be able to apply dry-heat methods, master the fry pan and roast the perfect chicken; be able to apply moist-heat techniques, such as steaming, poaching and simmering; and understand stocks, how to prepare them and how to use them to boost flavor.