CUL 485 Plant Based Forward Cooking

This course presents how plant based diets can be part of a chef repertoire to accommodate an ever changing and diverse population eating habit. This course will focus on nutrition, health concerns and benefits, controversies, acceptance and lifestyle choice among others. Students learn strategies and techniques to address lifestyle choice in alternate diets, as well as, skills in framing and articulating ideas through a Plant- Based culinary driven format. In addition, he course offers strategies in preparing Plant-based cuisine with an emphasis on plate presentations and design to reflect a professional restaurant operation. Pre-requisite(s): KCUL 120. Co-requisite(s): None. 4 quarter hours