ABOUT THIS COURSE
Dive deep into the vibrant world of plant-based ingredients: Explore the rainbow of vegetables, the magic of grains and legumes, and the creamy possibilities of nuts and seeds. Learn how to select the freshest seasonal produce and unlock their hidden potential.
WHAT TO EXPECT
22 units | 130 lessons | 324 learning tasks
100 % online & self-paced
Taught by industry-leading chef educators
Certification upon completion
BENEFITS FROM THIS COURSE
Learn from anywhere, at any time, on any device.
Engage with your chef-educators through live online events, assessments, interactive quizzes and any support you need along the way.
Earn your Certificate when you graduate and keep your access to the course forever.
Join our community and embark on your culinary learning journey with the support of more than 600,000 students worldwide.
SYLLABUS
Unit 1: Orientation & Course Overview
Lesson 1: Course Orientation
Lesson 2: Complementary Skills for Culinarian
Unit 2: Basics of Smartphone Food Photography
Lesson 1: The Basics
Lesson 2: Smartphone Camera Lens
Lesson 3: Lighting
Lesson 4: Make Your Go-To Dish
Unit 3: Getting Set Up
Lesson 1: Unit Orientation
Lesson 2: Making Choices
Lesson 3: Plant-Based Nutrition Overview
Lesson 4: Reading Labels
Lesson 5: Resetting Your Refrigerator & Pantry
Lesson 6: Getting Started: Kitchen Tools & Equipment
Lesson 7: Introducing the Map of Cooking
Lesson 8: Kitchen Safety Basics
Lesson 9: Handwashing
Lesson 10: Unit Review & Assessment
Unit 4: Knives & Knife Cuts
Lesson 1: Unit Orientation
Lesson 2: Selecting a Knife Set
Lesson 3: Proper Knife Handling
Lesson 4: How to Cut with a Chef's Knife
Lesson 5: Sharpening Your Knife
Lesson 6: Unit Review & Assessment
Unit 5: Flavor, Seasoning, & Texture
Lesson 1: Unit Orientation
Lesson 2: Basic Seasoning
Lesson 3: Fats & Oils
Lesson 4: Acids: Vinegars, Alcohol & Citrus
Lesson 5: Sweeteners
Lesson 6: Herbs & Spices
Lesson 7: Thickeners, Gels & Stabilizers
Lesson 8: Unit Review & Assessment
Unit 6: Basic Cooking Methods: Moist-Heat
Lesson 1: Unit Orientation
Lesson 2: Steaming Vegetables
Lesson 3: Preserving Vegetable Pigments
Lesson 4: Cooking Vegetables in Water | Submersion
Lesson 5: Unit Review & Assessment
Unit 7: Basic Cooking Methods: Dry-Heat Add
Lesson 1: Unit Orientation
Lesson 2: Dry-Heat Cooking | How to Sweat
Lesson 3: Dry-Heat Cooking | How to Sauté
Lesson 4: Dry-Heat Cooking | Grilling
Lesson 5: How to Stir-Fry
Lesson 6: Hoe to Roast Vegetables
Lesson 7: Combination Cooking Methods
Lesson 8: Unit Review ad Assessment
Unit 8: Intro To Culinary Wellness
Lesson 1: Unit Orientation
Lesson 2: Health Supportive Culinary Methods
Lesson 3: Cardiovascular Support
Lesson 4: Diabetes Support
Lesson 5: Gastrointestinal Support
Lesson 6: Autoimmune Support
Lesson 7: Unit Review & Assessment
Lesson 9: Daily Meal Inspiration
Lesson 1: Unit Orientation
Lesson 2: What's for Breakfast?
Lesson 3: What's for Lunch?
Lesson 4: What's for Dinner?
Lesson 5: What's for Dessert?
Lesson 6: Unit Review & Assessment
Lesson 10: Plant-Based Staples
Lesson 1: Unit Orientation
Lesson 2: Plant-Based Stocks
Lesson 3: Soups
Lesson 4: Dressings, Vinaigrettes & Marinades
Lesson 5: Sauces
Lesson 6: Condiments
Lesson 7: Unit Review & Assessment
Lesson 11: Batch Cooking and Meal Planning
Lesson 1: Unit Orientation
Lesson 2: Introduction to Batch Cooking
Lesson 3: Cooking Rice
Lesson 4: Cooking Whole Grains
Lesson 5: Cooking Dried Legumes
Lesson 6: Pressure Cooking
Lesson 7: Unit Review & Assessment
Unit 12: Plant-Based Proteins
Lesson 1: Unit Orientation
Lesson 2: Basic Plant-Based Proteins
Lesson 3: Meat Substitutes
Lesson 4: Plant-Based Dairy & Egg Alternatives
Lesson 5: Unit Review & Assessment
Unit 13: Oil-Free & Low-Sodium Cooking
Lesson 1: Unit Orientation
Lesson 2: Using Whole Food Fats
Lesson 3: Reducing Sodium
Lesson 4: No-Oil Cooking Methods
Lesson 5: No-Oil Dressing & Marinades
Lesson 6: Modern Bases Sauces with No Oil & Salt
Lesson 7: Unit Review & Assessment
Unit 14: Gluten-Free Cooking
Lesson 1: Unit Orientation
Lesson 2: Flours | Introduction
Lesson 3: Gluten-Free Pastas
Lesson 4: Gluten-Free Baking Basics
Lesson 5: Unit Review & Assessment
Unit 15: Fermentation
Lesson 1: Introduction to Fermentation
Lesson 2: Cabbages
Lesson 3: Pickles
Lesson 4: Dips and Drinks
Lesson 5: Unit Review & Assessment
Unit 16: No-Heat Cooking | Raw Gastronomy
Lesson 1: Unit Orientation
Lesson 2: The Raw Kitchen | Introduction
Lesson 3: Juices & Concentrating
Lesson 4: Showcasing Vegetables
Lesson 5: Recipe Development & Base Recipes
Lesson 6: Nutrient-Dense "Superfoods"
Lesson 7: Germinating, Sprouting & Kitchen Gardening
Lesson 8: Dehydrating
Lesson 9: Culturing Nut Based "Cheese"
Lesson 10: Raw Sauces & Condiments
Lesson 11: Unit Review & Assessment
Unit 17: Plant Based World of Flavors
Lesson 1: Unit Orientation
Lesson 2: How to Select Pasta
Lesson 3: How to Cook Pasta
Lesson 4: How to Make Laminated Pasta | Egg & Dairy Free
Lesson 5: Filled Pastas
Lesson 6: Other Global Noodles
Lesson 7: Unit Review & Assessment
Unit 19: How to Make Bread | Basics
Lesson 1: How to Make Bread | Basics
Unit 20: Desserts
Lesson 1: Unit Orientation
Lesson 2: Fruit as a Dessert
Lesson 3: Raw Dessert
Lesson 4: Cooked Desserts
Lesson 5: Unit Review & Assessment
Unit 21: Plant-Based Entertaining
Lesson 1: Unit Orientation
Lesson 2: Plating
Lesson 3: Finishing the Dish | Garnishing
Lesson 4: Small Bites
Lesson 5: Unit Review & Assessment
Unit 22: Course Review & Final Assessment
Lesson 1: Course Review & Final Assessment