What is the weekly time commitment for the course?
This will vary but expect to engage for 8-10 hours per week in the course. Assigned recipes are expected to take ~1 hour 15 minutes to make.
What is a typical schedule like?
Each week (Tuesday–Monday) there are assignments (2-3 recipe sets to make with short reflections) and supplemental material to read/watch. It is self-paced.
What types of assignments will I be asked to complete?
There will be knowledge checks (similar to quizzes) based on audio presentations on cooking, nutrition, and sensory analysis. You will also be asked to make recipes in your home, write brief reflections on recipes you will be making, and take part in two palate-solving activities.
Are there any live sessions?
We are planning to have one live session on Tuesday, January 25 at 12pm ET. The date and time may change, but we will provide ample notice to course participants of any changes. It will be recorded and posted afterwards in the online classroom for students to view at any time during the course.
Can the course be taken from anywhere, including outside the US?
Yes. Our certificate is 100% online. Please note that class materials are in English.
Are there any required textbooks that must be purchased for the course?
No. All materials will be provided to students within the course. Students will need access to a smartphone in order to download a free app that will be used during the course
Who are typical student audiences taking this course?
This is course is intended for health professionals who deliver education emphasizing skills such as meal preparation as well as anyone interested in improving the way they eat through developing their culinary skills. A major goal of this course is to have the student be able to apply these concepts not just in the classroom, but in their home and work settings as well.
Are there any prerequisites for this course?
A curious mind, an interest in learning cooking techniques and practicing non-judgmental eating.
How will I be graded?
You will be assessed on your participation in the discussion boards, completion of assignments, and comprehension of the course material. In order to receive an electronic Certificate of Completion, students must receive a 70% or better in the course. Because this is a Non-Credit professional program, there is no transcript.
Is this program available for Continuing Education Units?
Yes, this program is eligible for 2 Continuing Education Units (CEUs).
Will there be baking involved in this course?
No, due to limited time, there will not be any baking.
How much money is expected to pay for groceries to make the assigned recipes?
This varies depending upon where you shop and how many servings you will be buying for. Estimate $5-$10/person. Click here to see the course’s grocery shopping list.
What if I have a dietary preference or restriction?
The instructor can recommend substitutions if you’d prefer not to cook with/eat a component of the assigned recipes.
Does this course qualify for UVM employee tuition remission?
No. Non-credit courses do not currently qualify for tuition remission.
What browser and computing device should I use for this course?
We recommend using a browser other than Internet Explorer with our Blackboard online learning system. Firefox, Google Chrome, or other browsers tend to work more effectively with Blackboard. It’s very important to note that Blackboard will only work with a desktop or laptop computer. It is not designed to be used with phones or tablets (e.g., iPads), so please make sure you have access to a desktop and/or laptop computer for the duration of the class. For the best experience, we recommend the primary way to access the course space is via a laptop or desktop computer. We do provide the weekly recipe guides in a mobile friendly format in case you want to pull them up on your phone or mobile device as you are preparing the recipes in your kitchen.
Have a question that is not listed here?
Our Advisors are here to help. Please call us at 802-656-2085 or submit the inquiry form available on this site.