plant based coking

Plant Based Culinary School

Week 1 Legumes & Grains

  • Cooking with and identifying legumes and grains
  • Risotto method
  • Legume cookery

Week 2 Tubers & Pasta

  • Introduction to fresh pasta making and cooking
  • Introduction to potato identification and cookery

Week 3 Vegetarian Cooking

  • Introduction to vegetarianism and vegetarian cooking
  • Nutrition in the vegetarian diet

Week 4 Exit Practical Exam & Field Trip