Course

Course Summary
Credit Type:
Course
ACE Course Number:
ROUX-0003
Organization:
Location:
Online
Length:
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
Description

Objective:

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:

  • Knives and knife cuts
  • Basic cooking methods, part 1
  • Basic cooking methods, part 2
  • Batch cooking
  • Daily meal inspiration
  • Flavor, seasoning and texture
  • Plant-based staples
  • Plant-based alternatives to meat and dairy
  • Pasta and noodles
  • Oil-free and low-sodium cooking
  • Intro to culinary wellness
  • Gluten-free cooking
  • No-heat cooking/raw gastronomy
  • Plant-based world of flavors
  • Plant-based entertaining
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:

75%
Supplemental Materials

Other offerings from Rouxbe

(ROUX-0004)
(ROUX-0005)