About This Course
This 30-contact-hour certification provides foundational training in plant-based cooking, teaching essential techniques and flavor-forward recipe adaptation. Ideal for both home cooks and culinary professionals, students will learn how to convert traditional dishes into vibrant plant-based creations.
What You'll Learn
Course Objectives
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Understand basic food and kitchen safety and sanitation
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Select, handle and maintain a knife and demonstrate knife cuts
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Explain and demonstrate stock, short stock, and broth production
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Demonstrate knowledge and application of seasoning and flavoring
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Identify, describe and apply dry-heat cooking methods
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Identify, describe and apply moist-heat cooking methods
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Explain and apply principles of basic plating
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Determine and evaluate basic nutrition in foods and specialty diets
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Explain and demonstrate principles of salad and dressing production
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Explain and demonstrate principles of vegetable cookery
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Explain and demonstrate principles of egg cookery
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Describe and explain soup making procedures
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Prepare and present a variety of classic and contemporary sauces
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Explain and demonstrate principles of meat, poultry and fish cookery
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Explain and demonstrate principles of pasta, legume, rice, and grain cookery
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Demonstrate knowledge of basic bread, baking, and gluten functions
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Demonstrate knowledge of basic pastry and chocolate use
Interactive, Evidenced Based Learning
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Engage with instructional videos, readings, and interactive assignments that reinforce core techniques.
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Upload photo-based assignments for personalized feedback from professional chef instructors.
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Join a global learning community to discuss lessons, share progress, and receive peer support.
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Attend live events and Q&A sessions with instructors for real-time guidance.
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Track your progress through quizzes, milestone assessments, and a structured learning path.
Why Enroll?
This course offers recognized credentials and valuable pathways for professional and academic advancement:
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ACFEF-Approved: Earn continuing education hours recognized by the American Culinary Federation Education Foundation.
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Worldchefs Recognition: Accredited as a trusted global training provider by the World Association of Chefs’ Societies.
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College Credit Eligible: Approved by the American Council on Education (ACE CREDIT®), allowing students to earn transferable college credits at participating institutions.
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Resume-Boosting Certification: Demonstrates culinary competence to employers and academic programs alike—ideal for professionals, career changers, or aspiring chefs.