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Ladle and Loaf: Healthy Soups and Breads |
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Altamaha Technical College
Continuing Education Course
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Ladle and Loaf
Healthy Soups and Breads
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Topics covered include:
- whole grains/What is really "whole?"
- Grain nutrition
- reasons for eating whole grains
- history of enriched flour
- refined flour vs. fresh milled flour
- convenient whole grain recipes for healthy breads and soups
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| Class Date: Tuesday, Thursday, February 20, 22, 2007 |
| Class Time: 5:30 - 7:30 p.m. |
| Location: Altamaha Technical College, C. Paul Scott Polytechnical Center |
| Instructors: Sonja Gaither, Master's of Agriculture
Owner of 
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| Fee: $22.50 |
| Materials: Students should bring one medium mixing bowl and an apron. |
| Deadline for Registration and Payment: February 15, 2007 |
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