RST 3920Plant-based Cooking

Catalog

Prerequisite(s): HLDR 1000 OR RST 1000 OR RST 1200 OR RST 2200 with a D- or above or instructor permission Students in this course explore plant-based diets, plant-forward menus, and the preparation of plant-based foods and recipes. Students investigate why vegan and vegetarian diets are chosen for health, social, religious, or other reasons. Course activities and materials focus on preparing and evaluating meals created with plant-based ingredients, modifying recipes to meet plant-based standards, and determining best preparation methods for food quality and nutritional value. Students must have a valid food handler certificate by the end of week 2.