Phase I  
Trans fat / Natural and Man Made.
There will be three parts.
September 12: Cooking, Deep frying, Sauteing, October 10: Baking Goods: Breads, Pastry crust, etc.
November 14: Soups, Sauces, Dressings, Hidden

Transfat and   chemicals  Each section will be about 20 min, we will keep it moving and interesting. Q&A at the end of each session.
a) Medical /research community: (ADA,Kaiser,John Muir)   what and why is it in our food, and how it affects us.
b) Industry Reps (Sysco): Product alternatives, reading of labels,  were to get theses products, who is offering them, price difference, ideas, bring the manufacture in to the solution, Safe service: Handling of food, preparation safety.
c) Solid waste/environment: Reduce carbon foot print, recycle, handling the waste, cleaning fluids, etc.

Phase II
WHOLE GRAINS, STARCHES, CARBS
December 12: Whole grains what are they? Good or bad.    
January 9: Breads, pastry, pastas    
February 13: Starch, Potatoes, Yams, and Corn

Phase III
HIGH FRUCTOSE CORN SYRUP/sugars natural and processed, the truth.   
March 12: The big one HIGH FRUCTOSE CORN syrup (Its in everything, WHY?)
April 9: White sugar, brown honey, raw etc
May 14: Sugar free, sweet and low artificial

Phase IV
Dairy, and alternatives (raw, organic etc)
June 11: Milk, yogurt, low fat, no fat, whole 
July 9: Soy/Goat and other dairy products
August 13: SAY CHEESE!