The cooking layer of a household.
This is not a culinary course. It is the practical minimum: safe knife work, reliable heat control, reading a recipe before starting, cooking real meals from raw ingredients and from pantry staples, baking a basic loaf, cooking without electricity, and keeping the food safe from cutting board to refrigerator.
Knife handling and safety, stovetop and oven fundamentals, recipe literacy, cooking from scratch, cooking from shelf-stable staples, basic bread, campfire and cast-iron cooking, and food-safety practices throughout.
Nutrition, meal planning, grocery budgeting, food storage and rotation, preservation (canning, dehydrating, fermenting), or advanced culinary technique. Those live in their own courses and domain pages.
Seven modules, three tiers.
Work through them in order. Each tier ends with something you can point to and say the household can now do this.