Two-Year Plant-Based Culinary Arts Program Outline

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Program Overview:

This comprehensive two-year program is designed to equip students with the skills and knowledge necessary to excel in the field of plant-based culinary arts. Emphasizing both traditional culinary techniques and innovative plant-based approaches, the curriculum covers a wide range of topics from foundational cooking methods to advanced culinary artistry, nutrition, and sustainable practices.

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Year 1

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Semester 1

1. Introduction to Plant-Based Culinary Arts

• Course Description: An overview of the plant-based culinary field, exploring the history, trends, and career opportunities.
• Key Topics:
  • History of vegetarian and vegan cuisines
  • Current trends in plant-based diets
  • Ethical and environmental considerations
  • Culinary career pathways

2. Culinary Foundations I: Knife Skills and Kitchen Safety

• Course Description: Fundamental kitchen skills focusing on knife techniques, equipment handling, and safety protocols.
• Key Topics:
  • Knife types and maintenance
  • Cutting techniques (chopping, dicing, julienne)
  • Kitchen equipment usage
  • Sanitation and food safety standards

CA-103 Food Science and Ingredient Functionality

• Course Description: Understanding the science behind cooking and the functional properties of plant-based ingredients.
• Key Topics:
  • Basic chemistry of cooking
  • Protein, carbohydrate, and fat interactions
  • Role of acids, bases, and fermentation
  • Thickening agents and emulsifiers

4. Introduction to Nutrition and Wellness

• Course Description: Fundamentals of nutrition with a focus on plant-based dietary requirements and health benefits.
• Key Topics:
  • Macronutrients and micronutrients
  • Nutritional needs across the lifespan
  • Plant-based sources of essential nutrients
  • Designing balanced meals

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Semester 2

1. Culinary Foundations II: Cooking Techniques

• Course Description: Building upon foundational skills to include various cooking methods suitable for plant-based ingredients.
• Key Topics:
  • Dry and moist heat cooking methods
  • Sautéing, roasting, grilling, steaming
  • Flavor development and seasoning
  • Culinary math and recipe conversions

2. Global Plant-Based Cuisines I

• Course Description: Exploration of plant-based dishes from around the world, focusing on Asian and Middle Eastern cuisines.
• Key Topics:
  • Regional ingredients and spices
  • Traditional cooking techniques
  • Cultural significance of dishes
  • Menu planning and adaptation

3. Baking and Pastry Arts I

• Course Description: Introduction to plant-based baking and pastry techniques, emphasizing fundamental skills.
• Key Topics:
  • Alternative flours and sweeteners
  • Egg and dairy substitutes
  • Bread making and pastry doughs
  • Desserts and confections

4. Sustainable Food Systems and Ethics

• Course Description: Understanding the impact of food choices on the environment and society, promoting sustainable practices.
• Key Topics:
  • Farm-to-table concepts
  • Organic and local sourcing
  • Waste reduction and composting
  • Ethical considerations in food production

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Year 2

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Semester 3

1. Advanced Culinary Techniques

• Course Description: Refining cooking skills with advanced techniques and presentation for plant-based cuisine.
• Key Topics:
  • Molecular gastronomy basics
  • Sous-vide cooking
  • Plating and presentation artistry
  • Flavor pairing and menu development

2. Global Plant-Based Cuisines II

• Course Description: Continued exploration of international cuisines, focusing on European, African, and Latin American dishes.
• Key Topics:
  • Traditional plant-based recipes
  • Fusion cuisine concepts
  • Adapting classic dishes to plant-based versions
  • Beverage pairing

3. Baking and Pastry Arts II

• Course Description: Advanced techniques in plant-based baking and pastry, including gluten-free and raw desserts.
• Key Topics:
  • Advanced decorating techniques
  • Chocolatiering and confectionery
  • Artisan bread and pastries
  • Specialty diets in baking

4. Nutrition for Specialized Diets

• Course Description: Addressing nutritional needs for various populations and incorporating dietary restrictions.
• Key Topics:
  • Allergies and intolerances
  • Sports and performance nutrition
  • Therapeutic diets
  • Meal planning for specific health conditions

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Semester 4

1. Culinary Entrepreneurship and Management

• Course Description: Principles of running a culinary business, including management, marketing, and finance.
• Key Topics:
  • Business planning and startups
  • Cost control and budgeting
  • Marketing strategies
  • Leadership and team management

2. Food Media and Photography

• Course Description: Utilizing media to promote culinary creations through photography, blogging, and social platforms.
• Key Topics:
  • Food styling
  • Photography techniques
  • Content creation
  • Social media strategies

3. Recipe Development and Menu Design

• Course Description: Crafting original recipes and designing menus that are innovative and marketable.
• Key Topics:
  • Creative process in recipe development
  • Menu balancing and seasonal planning
  • Cost analysis
  • Testing and refinement

4. Externship/Capstone Project

• Course Description: Practical experience in a professional kitchen or completion of a significant project showcasing learned skills.
• Key Topics:
  • Placement in a restaurant, bakery, or food business
  • Execution of a large-scale culinary project
  • Portfolio development
  • Reflection and professional development

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Additional Program Components:

• Workshops and Seminars:
  • Guest lectures from industry professionals
  • Hands-on workshops (e.g., fermentation, plant-based cheese making)
  • Field trips to farms, markets, and food producers
• Certification Preparation:
  • Food Handler’s Certification
  • First Aid and CPR
  • Optional plant-based nutrition certifications
• Career Services:
  • Resume building and interview skills
  • Networking events
  • Job placement assistance

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Learning Outcomes:

By the end of the program, students will be able to:

• Demonstrate proficiency in a wide range of culinary techniques specific to plant-based cooking.
• Develop and adapt recipes to meet various dietary needs and preferences.
• Apply principles of nutrition and sustainability in menu planning and food preparation.
• Exhibit professionalism and leadership in a culinary setting.
• Create innovative and appealing plant-based dishes with attention to flavor, texture, and presentation.
• Understand the business aspects of the culinary industry, including entrepreneurship and management.
• Utilize media and technology to promote culinary work and engage with a broader audience.

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Program Notes:

• Assessment Methods:
  • Practical exams and cooking demonstrations
  • Written assignments and projects
  • Participation in class discussions and activities
  • Final capstone project or externship evaluation
• Materials and Resources:
  • Students are required to have a professional knife set and kitchen tools.
  • Textbooks on culinary techniques, nutrition, and food science.
  • Access to online culinary platforms and resources.

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This two-year plant-based culinary arts program is designed to be immersive and holistic, preparing students for dynamic careers in the evolving culinary landscape. Whether aspiring to be chefs, entrepreneurs, food writers, or educators, graduates will possess the skills and knowledge to make a meaningful impact in the world of plant-based cuisine.