Plant-Based Cuisine

Catalog description

Daily production focuses on the types, preparation and nutritional aspects of plant-based foods, diets and cuisines ranging from vegetarian to meat-minimalistic. Students investigate the reasons why people choose plant-based diets and how to prepare and market plant-based menu items across various cuisine concepts. Topics include cultural and global perspectives, economics, health, growing conditions, farm-to-table cuisine, sustainability, and current industry trends. Prerequisite(s): BPA2720 or completion of all freshman culinary labs. Offered at Charlotte, Providence 3 Semester Credits