"Today I'm cooking": a survival tool for university students guide
This workshop is part of the University of Navarra's project "Por una comida sana, tú decides" (For a healthy meal, you decide), aimed at promoting healthy habits in the campus
The School of Pharmacy and Nutrition of the University of Navarra -through the initiative "Por una comida sana, tú decides" and the project CET- has promoted the first course "Hoy cocino yo", aimed at students (especially those living in apartments) who are offered guidelines for healthy eating.
As a "guide survival course" for university students, the course is organized in four workshops that take place at the laboratory Culinary Technology at Sciences Building. There, students learn basic cooking techniques, assist in the on-site preparation of healthy menus and learn how to preserve food, as well as how to shop efficiently.
The themes of the four workshops, three of which have already been held, are "Legumes: those unknown proteins", "Pasta and rice: safe options", "Daring with vegetables from Navarre" and "Good wine: learning to taste it".
The sessions are run by position of a group of experts formed by Esther sponsorship, graduated in Business and in charge of the department of Food of the high school Mayor Ayete, in San Sebastian; Alicia Bustos, graduate in Cuisine from the CordonBleu (Paris) and associate professor at department of Food Science and Physiology, at the University of Navarra; and Javier Bañales, assistant to the Management, Sales & Brand Manager at Bodegas Arzuaga.
This activity also aims to introduce students to the gastronomic richness of Navarre, while promoting healthy lifestyles and an environmentally committed consumption subject .
At the end of each workshop, the participants -who in this first edition were 35 students and employees from Schools of Architecture, Sciences, Economics, Law, Education and Psychology, Medicine, Pharmacy and Nutrition- can taste the prepared dishes. At the end of the course, all of them will have received documentation and references that will allow them to apply what they have learned: to maintain a healthy, balanced diet with "zero kilometer" products.
The next workshop will take place next Tuesday, the 13th, from 2 to 3:30 p.m., with the theme "Good wine: learning to taste it".