Course Summary
Credit Type:
ACE Course Number:
195 hours; 20 weeks
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 3 Culinary Fundamentals
Lower-Division Baccalaureate 3 Vegan Cooking


The course objective is to offer foundational instruction in plant-based culinary arts. With a focus on the application of core techniques in the plant-based kitchen, learners will explore and practice a variety of recipes and flavors from around the world. The course also covers advanced raw techniques and addresses health supportive cooking with no oil, low sodium, and gluten free options.

Learning Outcomes:

  • demonstrate knife handling and a variety of knife cuts
  • outfit the plant-based kitchen with essential tools and equipment
  • explain basic principles of food and kitchen safety
  • identify and explain complementary and professional skills
  • demonstrate culinary proficiency in foundational moist methods, such as steaming and simmering
  • demonstrate culinary proficiency in foundational dry methods, such as roasting and sautéing
  • practice advanced recipe development with plant-based cuisine
  • plan and organize food production and apply principles of batch cooking
  • understand principles of flavor balancing, building, layering and seasoning
  • prepare a wide array of plant-based staple recipes for breakfast, lunch and dinner
  • prepare plant-based proteins, such as tofu, tempeh and seitan and non-dairy substitutions
  • build mother sauces, dressings, marinades, condiments and pickles
  • understand flavor profile development including herb and spice combining
  • explore and appreciate plant-based cuisines and foods around the world
  • practice cooking for specific dietary restrictions, special diets and wellness-centered cuisine
  • understand gluten free ingredients, cooking technique and recipe development
  • entertain and plan meals with attention to plating and presentation
  • explain the importance of whole, minimally processed and nutrient dense foods in a plant-based diet

General Course Topics:

  • Unit 1: Orientation & Course Overview Unit 2: Getting Set Up Unit 3: Knives & Knife Cuts Unit 4: Basic Cooking Methods, Part 1 Unit 5: Basic Cooking Methods, Part 2 Unit 6: Batch Cooking Unit 7: Daily Meal Inspiration Unit 8: Flavor, Seasoning & Texture Unit 9: Plant-Based Staples Unit 10: Plant-Based Alternatives to Meat & Dairy Unit 11: Pasta & Noodles Unit 12: Oil-Free & Low-Sodium Cooking Unit 13: Intro to Culinary Wellness | Rouxbe Rx Unit 14: Gluten-Free Cooking Unit 15: No-Heat Cooking | Raw Gastronomy Unit 16: Plant-Based World of Flavors Unit 17: Plant-Based Entertaining Unit 18: Course Assessment & Resource Library
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Case Studies
  • Laboratory
  • Learner Presentations
  • Practical Exercises

Methods of Assessment:

  • Performance Rubrics (Checklists)
  • Presentations
  • Quizzes

Minimum Passing Score:

Supplemental Materials

Other offerings from Rouxbe