Module 1: The Philosophy & Sourcing

• The ethics and economics of local food systems

• How to find and build relationships with farmers, fishers, and foragers

• Assessing quality: what to look for at the market

• Field Trip: Visit to a local farm or producer

Module 2: The Whole Animal

• Understanding meat economics: primal, sub-primal, and fabricated cuts

• Hands-on butchery: breaking down a chicken, lamb, or pig into primary cuts

• Utilizing off-cuts: stocks, sausages, and terrines

• Dry-aging and curing fundamentals

Module 3: The Whole Plant

• Maximizing vegetable utilization: from root to leaf and stem to flower

• Identifying and using uncommon or wild greens and herbs

• Hands-on: Creating a dish using the entire vegetable

Module 4: Preservation & Larder

• Techniques to capture the season: pickling, fermenting, and dehydrating

• Making jams, chutneys, and conserves

• Creating a pantry of preserved goods for year-round use

• Hands-on: Quick-pickling and fermenting vegetables

Module 5: Menu Integration & Zero-Waste Cooking

• Designing a seasonal tasting menu

• The concept of "root-to-stem" and "nose-to-tail" cooking

• Final Practical: Create a multi-course meal from a mystery basket of local ingredients

• Developing a sustainability action plan for your kitchen