This course is setup as an online programme designed so that you can learn at your own pace with the support of a wilderness cooking expert, Laurie March. Her recipes have appeared in several publications including Lipsmackin' Vegetarian Backpackin' by Tim and Christine Conners and the book, Joy of Backpacking by Brian Beffort.

Laurie's own wilderness cookbook, A Fork in the Trail, can be ordered through Chapters (Canada) and Amazon (USA). Signed copies are available through AForkintheTrail.com.

The price of the course is $24.00 Canadian funds. Once your payment is received the instructor will contact you with your personal username and password so that you may start your learning experience. Your instructor is available by email, telephone and MSN Messenger.

For credit card orders using PayPal please use the order button below. Please copy the enrolment information questionaire in an email and send it to laurie@wildernesscooking.com.

If you wish to pay by personal cheque or money order please follow the instructions on the printable enrolment information questionaire.

Lesson 1 - Introduction
Overview of outdoor cooking equipment
Cooking methods
Menu planning
Spices, condiments and fats
Upsizing and Downsizing Recipes
Recipe Creation and Adaptation
Dehydration
Re-hydration
Food Storage

Lesson 2 - Breakfasts
Considerations
Baking for breakfast
Use of leftovers
Breakfast on the go
Recipes

Lesson 3 - Lunches and Snacking
Considerations
Uncooked fare
Cooking on the go
Snacks
Recipes

Lesson 4 - Dinners
Considerations
Vegetables and side dishes
Bakes and skillets
Ingredient substitutions
Multi-ingredient hydration
Recipes

Lesson 5 - Desserts and Baked Goods
Considerations
Recipe modification
Baking methods
Baked and fried desserts
Uncooked desserts
Recipes

Lesson 6 - Miscellaneous
Beverages
Dried foods (eggs, milk, sour cream)
Grocery store finds
Recipes

Lesson 7 - Independent Assignment (optional)
Create your own dish, test and submit it - using the skills learned in the previous lessons. Assistance will be available from your instructor and you will receive feedback on your recipe.

© 2002 Laurie Ann March  
use without the author's written permission is prohibited.