Professional Culinary Skills and Product Knowledge
The unit builds a solid foundation of fundamental culinary skills beginning with knife skills and progressing to stocks, sauces, soups, preservation and unique skills and techniques. Product knowledge is an essential component of this programme including oils, vinegar, herbs, spices which will become essential to creating recipes as the plant-based vegetarian programme develops.
Vegetable and Plant Foods
This unit will focus on vegetable ingredients, by introducing a range of vegetables such as flowers, bulbs, fungi and stems, tubers and sea vegetables. Students will have the opportunity to learn a variety of recipes, plating skills and culinary techniques.
Grains, Pulses, Nuts & Seeds
Essential to plant-based cuisine the innovative recipes will include a range of breads, cooking with grains and explore the culinary world of beans, peas and lentils. Students will learn to identify these products and understand a range of cooking methods for their use.
Specialised Plant-Based Cuisines
This unit will build on the foundation from the previous units with focus on plant-based foods and beverages, diets, and cultures around the globe. Current trends and innovations in the vegetarian food industry will be assessed in a creative environment. The unit includes specialised demonstrations and guest speakers.
Desserts: Chocolate, Fruit & Nuts
The final unit will focus on the use of raw chocolate, fruit, berries and nuts to create delicious deserts including dairy free ice-creams, sorbets custards, vegan pastry and confectionary. Students will also review how to modify recipes.