Students compare steamed, roasted, and sautéed zucchini with adult heat supervision. They choose and repeat a method, then explain the result through a side dish and evidence portfolio.

Includes the printed student book and matching Course Guide with shared assessment criteria and open answer guidance.

Designed for older-teen learners with appropriate adult preparation and supervision. Kitchen Confidence is optional preparation, not a prerequisite. Follow the food-safety directions and agreed roles in each book.