The program consists of 6 modules:
Introduces the principles of dietary requirements, cooking and Plant Based cooking methods, offering detailed product knowledge and professional kitchen organization skills.
- Professional Cooking and Knowledge of Inputs
Develops a solid foundation of fundamental cooking skills, starting with knife skills and progressing to broths, sauces and soups. Product knowledge is an essential component of this program, including oils, vinegar, herbs and spices.
- Vegetables and Vegetables
It covers in plant ingredients, while introducing a range of products such as flowers, bulbs, mushrooms, stems, tubers and algae. Students will have the opportunity to learn a variety of
recipes, skills in the composition of a dish and cooking techniques.
- Grains, pulses, nuts and seeds
Essentials for Plant Based cuisine, innovative recipes include a variety of breads, cooking with grains and exploring the culinary world of beans, peas and lentils. students go
learn to identify these products and understand different cooking methods for their use.
In this module the student will receive concepts of national and international cuisine and Plant Based specialties. Trends and innovations in the organic food industry. Plant Based Beverage Essentials and Guest Chef.
- Desserts: chocolate, fruit and nuts
It focuses on the use of pure chocolate, fruits, nuts, to create delicious desserts, such as lactose-free ice cream, sorbets, creams, pasta and plant based confectionery. Students will also review how to merge recipes.
