The TY Week Long Programme designed to give students the confidence to cook for themselves, their friends & family, equipping them with the right nutritional knowledge as well as an appreciation for good ingredients. It's a fun week, in what is a real life skill, worth learning.    We are limiting class sizes to 8 students per week to give each participant the right attention and personal tutoring to put them in good stead as they enter adulthood. On Day 5, the students will prepare a complete meal using the knowledge they have gathered over the week.  They will cost each dish and present the nutritional content. Here is a breakdown of what each day will cover, subject to minor changes: Monday Bread: how to produce a loaf of bread - ciabatta, brown omega loaf. savory scones and flatbreads along with humous, pestos and dips to enjoy alongside. Tuesday Lunch: using protein and carbohydrates - chickpea & pepper salad, broccoli rice salad, super quinoa salad with roast vegetables, quick pasta salad  Wednesday  One-Pot Wonders: black bean chilli, Thai curry, cashew cream carbonara, spaghetti bolognese, Mediterranean soup Thursday  Sweet Treats: how to prepare quality desserts, granola bar, fruit purees for frozen yogurt,  raw cheesecake, jaffa & toffee chocolate drops, mango mousse Friday  The class will be divided into groups and produce a three-course meal using what they have learned in the days above.  They will produce a menu with the name of the dish, the nutrition content and the cost of producing the meal.  The class is fully hands-on, students prepare, cook and clean up.     About your host Denise Cavanagh is a Nutritionist and Natural Chef who is passionate about getting people cooking. Ballymaloe trained, she went on to open a number of successful cafés and a craft bakery in South Dublin. After a life changing experience she turned her focus to nutrition, returning to college to study nutritional therapy. Denise has developed a  'How to Eat A Healthy Life'  course which focuses on teaching nutritional education alongside demonstrations on how to cook the food. While running a busy 'Cooking and Nutrition Clinic', she is the Course Director for the Natural Chef Diploma course run by the College of Naturopathic Medicine in Dublin.