CSP-CKG7777 - Introduction to Vegan Culinary Arts
Course Description
This course introduces students to the fundamentals of plant-based cooking, focusing on vegan cuisine preparation, ingredient knowledge, and sustainable cooking practices. Students will learn essential techniques, nutritional considerations, and creative approaches to vegan cooking while developing practical skills in the kitchen.Course Outline
1. Foundations of Vegan Cooking
• Essential equipment and ingredients
• Knife Skills
• Protein alternatives and applications
2. Cooking Techniques
• Dry heat methods
• Sautee, boiling,
• Food presentation
3. Special Topics
• Allergen awareness
• Basic food safety application.
Sample Showcase Menu (Easy-to-Prepare):
Appetizer:
• Roasted Red Pepper Hummus with Vegetable
• Fresh Spring Rolls with Peanut Dipping Sauce
Main Course:
• Gyro with option of Impossible or mushrooms:
• Lettuce
• Hummus
• Tomato, Onion, cucumber
• Tahini Dressing
Dessert:
• Fresh Fruit
Learner Outcomes
Upon completion of this course, students will be able to:• Demonstrate proficiency in plant-based cooking techniques
• Understand balanced meal planning in vegan cuisine
• Apply food safety and sanitation principles
• Understand sustainable cooking practices and environmental impact
Notes
Method of Instruction: Lecture, Demonstration, Class Participation/Hands-On
Requirements: Hair Pulled Back & Covered; No Slip Shoes; Basic White Apron (can purchase apron day of class $10.00 per apron).
Hair pulled back & covered, No Slip Shoes
Students are required to stay until the end of the class
Students are required to wash, dry, and replace equipment and materials used.