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