| SO YOU THINK YOU CAN |
| COOK |
| Interim 2010 Wofford |
|
So you think you can cook: The individuality of food Dr. Kara Bopp Below you will find in-depth information about the course. If you have any questions please feel free to email Dr. Kara Bopp at boppkl@wofford.edu (x4645) |
Wofford's Iron Chef: Battle In Burwell 2007
The winners, the recipes, and more!
Interim 2008 cookbook available at Wofford Bookstore!
Purchase one for $5
All proceeds go to Wofford Travel Grant awards.
|
Description:
The food that is right for you isn't
always right for someone else. Through the exploration of
cooking techniques, dietary theories, and food politics you
will discover the foods that are best for you and your
health. The course will include eight professional hands-on
cooking classes with topics ranging from basic knife skills
to bread-making. The culmination of the course will be a
“Top Chef” competition. Along the way, we will also
incorporate volunteer work and service learning
opportunities in order take an active role in addressing
hunger and nutrition education in our society.
Class meeting times (approximate schedule): There will be a combination of classes at Wofford (to be held from 1:00-4:00pm) and cooking classes held at other locations (see below) (to be held from 3:00-7:00pm). The specific times/dates are not available at this point, so please contact me if you have any potential issues with your schedule as all classes require strict attendance.
Anticipated cost per person: Total $415 ($100 due at first class mtg) *Class capacity: Max 20 students due to kitchen sizes* Cooking classes: $350 Chef coat and 1 chef hat per group: $25 Food for Iron Chef competition: $10 Food costs cooking classes: $20 Speaker honorarium: $20
Travel cost to and from cooking lessons in Spartanburg and Greenville. Additional cost to buy food for cooking class at Home and Garden classics (on Pine St). Cost of 1 book (approx. $35) - or can take out of a local library Cost of binder for course Optional: buy or bring from home the following: Chef knife, pots and pans, cutting mat, tupperware
As an example... see Syllabus 2008- click here
Things to consider bringing back to campus with you for interim: Chef knife Cutting mat(s) Spoons Pots and pans (especially sauté pan) Tupperware (for those left-overs!) Extra apron (although you will all receive a chef coat!) A binder with loose leaf paper for your "journal" and recipes.
Grade
for course will be based on:
|
We will read excerpts out of the following books for the semester:
|
I'm Just Here for the Food: Food + Heat = Cooking By Alton Brown |
|
|
Cuisine and Culture: A History of Food & People By Linda Civitello |
|
|
The Omnivore's Dilemma and In Defense of Food By Michael Pollan |
 |
|
Integrative Nutrition By Joshua Blumenthal |
 |
|
YOUR CHOICE! Kitchen Confidential (to right) is an option... but you can choose to read any food essay, food travel, chef biography, successful chef, successful restaurant, food critic, history or ethics of food book Click HERE for list of options |
|
|
We will be taking cooking classes at FoxFire in Greenville See website for directions to their Augusta Rd location |
|
|
We will also cook at Daniel Morgan Technology Center's Culinary Arts program kitchen 201 Zion Hill Rd
|
|
Course schedule (approximate schedule - changes may still occur)
