CUL 230

Plant-Based Cuisine 3 Credits. 1 Lecture Hour. 4 Lab Hours

Cincinnati State Technical and Community College · UGRD · Fall 2026

1 section

Catalog description

A course that explores several types of plant-based cooking and how to prepare foods, incorporate them into lifestyle choices, and enhance eating habits for optimal balance. Topics include: pickling, fermentation, using a flavor wheel, micro-growing, hydroponics, Maillard reactions, and protein alternatives. Prerequisites: CUL 101 (minimum grade C) View Sections

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Class #cincinnati_technical_and-0632Fall 2026UGRD

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