HFHLÂ Cooking for Wellness â€“ Getting CreativeÂ 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.Â Each week, participants will learn to develop an intuitive sense for how to create delicious recipes using taste, smell, and touch.Â Through hands-on learning, participants will experiment with a variety of herbs, spices, and food combinations and use basic cooking methods (sautÃ©ing, 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 areÂ fourÂ weeklyÂ on-site classesÂ held in the cooking laboratories on the St. Paul campus, andÂ three self-directed cooking assignmentsÂ to be completed at home during the week (between weeks 1 and 3). Culinary educators with expertise in nutrition science and culinary arts teach allÂ Cooking for WellnessÂ classes.Â Students should have a solid background in basic cooking skills to sign up for this courseÂ (knife skills, e.g., chop an onion; prepare eggs, e.g., fry, scramble, boil an egg; cook pasta, kitchen safety, etc.). Successful completion ofÂ Cooking for WellnessÂ is helpful but not necessary. Session B:Â Fridays, 11/2 -Â 11/30, 5:15pm - 7:15pmÂ (no class Thanksgiving week) University employees covered by the UPlan Medical plan are eligible forÂ 150 Wellbeing Program Points and a one-timeÂ 50% reimbursementÂ (only one class per program year) if theyÂ complete six of the seven lessons (attend four labs andÂ three home assignments). PLEASE NOTE OUR CANCELLATION POLICY:Â There is a cancellation fee ofÂ $30Â if you cancel before midnight onÂ Friday, October 26th, 2018.Â There will beÂ NO REFUNDSÂ given for cancellations received after the deadline.