Course Description

Do you want to prepare plant-based dishes for the family in short order?

This course introduces concepts, skills and techniques in this genre, including moist, dry and combination heat methods that accentuate this colorful trend.

The movement carries a sense of urgency, as the world faces a triple threat of increased food scarcity, nutrition-based health epidemics, and environmental degradation. A recent report by the EAT-Lancet Commission puts forth a plan to address all three of these issues and sustainably feed an estimated global population of 10 billion by 2050. While the approach is multifaceted, it all begins with food, namely a shift to diets and production rooted in vegetables, fruits, whole grains, and plant proteins.

Learner Outcomes

Course Outcomes

Those enrolled in this course will:

A. Be able to define mise en place

  1. be able to describe five general steps used in planning.
  2. be able to list five guidelines to observe when sharpening a knife.
  3. be able to write a shopping list based on your menu
  4. be able to describe the difference between basic flavors.
  5. be able to understand the measurement of dry and liquid ingredients and portions.
  6. be able to apply a conversion factor to convert a recipe




Upon successful completion of this course, students will be able to:

Understand recipe instructions and measurements

How to sear, roast, broil, grill and saute

List and ID various herbs and spices

Identify and practice proper cooking methods

Practice the techniques of proper knife skills

Prepare various vegetables, grains and legumes in new presentation formats.

Enroll Now - Select a section to enroll in
Section Title
Functional Plant -Forward Foods
Online/Internet Based
6:00PM to 7:00PM
Jul 01, 2021 to Aug 05, 2021
Schedule and Location
Contact Hours
Course Fee(s)
Tuition non-credit $199.00
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