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
- Program Exit Exam
- Tasting menu dinner