Cooking for Wellness - Getting Creative

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Upfront cost to participate is $210. Reimbursable up to *$200 & 50points. UPlan members are eligible for one lifetime reimbursement for each cooking class.

PLEASE NOTE: This course is intended for TWIN CITIES CAMPUS University of Minnesota employees. If you are not an employee but would like to register please contact Kristine Igo at kigo@umn.edu.

HFHL Cooking for Wellness – Getting Creative is a 4-week course designed for those who want to enhance their food and cooking skills to become more relaxed, confident and instinctive cooks while learning to create their own unique and health-supportive recipes.

Register below!

Each week, participants will learn to develop an intuitive sense for how to create delicious recipes using taste, smell, and touch. Through hands-on learning, participants will experiment with a variety of herbs, spices, and food combinations and use basic cooking methods (sautéing, boiling, roasting, etc.) to learn about flavor development in a variety of commonly prepared foods (soups, stews, pasta and rice dishes, and more). Learn how to use everyday pantry and refrigerator ingredients to create simple and delicious meals.

There are four weekly on-site classes held in the cooking laboratories on the St. Paul campus, and three self-directed cooking assignments to be completed at home during the week (between weeks 1 and 3). Culinary educators with expertise in nutrition science and culinary arts teach all Cooking for Wellness classes. Classes are held on weekday evenings and last two hours.

With a few new tricks, a little practice and a desire to prepare and eat more healthful foods, participants will learn how to merge the science and art of cooking to make conscientious food choices that nourish the whole body and make eating more joyful.

Students should have a solid background in basic cooking skills to sign up for this course (knife skills, e.g., chop an onion; prepare eggs, e.g., fry, scramble, boil an egg; cook pasta, kitchen safety, etc.). Successful completion of Cooking for Wellness is helpful but not necessary.

Those who complete six of the seven lessons (in-class attendance and home assignments) will earn 50 wellness points and receive a reimbursement of $200 toward the $210 course fee (The $200 reimbursement is available only to University employees covered by the UPlan Medical plan. UPlan members are eligible for one lifetime reimbursement for each cooking class.)

Depending on enrollment, there will be two additional 4-week sessions offered winter/spring 2017.

Cooking for Wellness – Getting Creative


SESSION C: TUESDAYS, MARCH 21 - APRIL 18, 5:45pm-7:45pm

**NO CLASS APRIL 4th**

PLEASE NOTE: Session C is still open with six spots remaining.

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SESSION D: THURSDAYS, APRIL 27 - MAY 18, 5:45pm-7:45pm

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University of Minnesota

McNeal Hall Kitchen Labs

St. Paul Campus

1985 Buford Avenue, St. Paul, MN 55108

*THIS CLASS IS ONLY AVAILABLE ON THE UMN TWIN CITIES CAMPUS**

**Those who complete six of the seven lessons (attend four labs and three home assignments) will earn 50 wellness points and receive a reimbursement of $200 toward the $210 course fee (The $200 reimbursement is available only to University employees covered by the UPlan Medical plan. UPlan members are eligible for one lifetime reimbursement for each cooking class.) Learn more about the Wellness Points Program for University employees.

***PLEASE NOTE THE CANCELLATION POLICY FOR SESSION BThere is a cancellation fee of $30 if you cancel before midnight on Thursday, February 9, 2017. There will be NO REFUNDS given for cancellations received after Friday, February 10, 2017.

***PLEASE NOTE THE CANCELLATION POLICY FOR SESSION CThere is a cancellation fee of $30 if you cancel before midnight on Tuesday, March 14, 2017. There will be NO REFUNDS given for cancellations received after Wednesday, March 15, 2017.

***PLEASE NOTE THE CANCELLATION POLICY FOR SESSION DThere is a cancellation fee of $30 if you cancel before midnight on Thursday, April 20, 2017. There will be NO REFUNDS given for cancellations received after Friday, April 21, 2017.