Institute of Culinary Education (The) | Evaluated Learning Experience
Plant-Based Culinary Arts
632 (33 weeks) (432 hours in-class training, plus a 200-hour externship).
March 2019 – Present.
Upon successful completion of the learning experience, students will be able to execute culinary techniques including: knife skills, sauteing, grilling, roasting, steaming, braising, and poaching a wide variety of vegetables, grains, legumes, and other plant-based foods; prepare a variety of plant-based soups, sauces, hors d’oeuvres, and entrees; cook international specialties from Africa, Asia, Europe, and the Americas; utilize advanced culinary techniques, including sous vide and fermentation to prepare a variety of plant-based entrees; prepare a full complement of conventional and special diet cakes, pastries, confections, and multi-element plated desserts; adapt recipes to conform to dietary requirements; and demonstrate an understanding of the role of food in maintaining wellness.
This program is delivered in an instructor-monitored classroom format and consists of required texts, essay assignments, quizzes, homework assignments, labs, skills-based training, on-the-job practice, and a final exam/project. The course emphasizes theory to explain how cooking works, teaches techniques to enable mastery of skills that underlie all plant-based cuisines, palate development to learn about the interplay of flavors, speed, and teamwork in order to secure employment as a culinary professional. The program concludes with a 200-hour externship.
In the upper division baccalaureate degree category, 15-18 semester hours, distributed as follows: 3 semester hours in Culinary I, 3 semester hours in Baking I, 3 semester hours in Nutrition, 3 semester hours as a Vegetarian Elective, and 3-6 semester hours as a Culinary Externship (2/23).
