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FUNDAMENTALS OF CULINARY ARTS

52 hours

Focusing on fundamental culinary techniques and criteria for selecting quality ingredients, this course will offer an introduction to culinary technique as applied to plant-based foods. After an introduction to knife skills, sanitation, food and kitchen safety, culinary math and nutrition science, the course teaches a broad range of cooking methodologies for preparing plant-based foods. This will begin an exploration of the techniques and methods that are the foundation of fine cooking.

Course highlights:

• Knife skills.
• Culinary math.
• Culinary techniques including poaching, sauté, braise, pressure cook and roast.
• Handling and mincing herbs, and toasting and grinding spices.
• Dishes include: baba ganoush, French-style braised fennel, grilled za’atar-spiced cabbage steak and broccoli tempura.

FOUNDATIONS OF PLANT-BASED CULINARY ARTS

56 hours

In the course, we continue your education in plant-forward cuisine to include a variety of bean and grain, stock, sauce and soup preparations. You will explore the health and culinary benefits of fermented foods and sea vegetables in sweet and savory dishes, create mixed and composed salads, and make classic vinaigrettes.  

Course highlights:

• Identifying and preparing a variety of beans in salads, purées, stews and soups.
• Identifying and preparing whole grains using various techniques.
• Preparing vegan and vegetarian versions of mother sauces and other modern plant-forward sauces.
• Exploring the health benefits and versatility of sea vegetables.
• Fermentation and pickling.
• Dishes include: shiitake broth with soft tofu, Hijiki caviar, vegan mac and cheese, chickpea miso and fermented hot sauce. 

FOUNDATIONS OF PLANT-BASED CULINARY ARTS 2: HIGH-PROTEIN FOODS

56 hours

In this course we teach how plant-based protein sources come in a variety of forms. Students prepare plant-based dairy alternatives, make fresh seitan and apply basic culinary techniques to a wide range of vegetable groups including roots, shoots, pods and bulbs. Students will also explore the health benefits of protein-foods and create plant-based protein-rich meals.

Course highlights:

• Identifying and preparing tempeh and seitan.
• Preparing vegan milks and cheeses.
• Plating egg dishes.
• Preparing fruit vegetables and jackfruit.
• Identifying and preparing bulb and cruciferous vegetables.
• Dishes include: tempeh-stuffed poblano, kale chips, Buffalo-style cauliflower, celery root foam and chocolate-avocado mousse.

FOUNDATIONS OF PLANT-BASED CULINARY ARTS 3: ADVANCED CULINARY APPLICATIONS

52 hours

In this course, students explore advanced plant-forward techniques including sous vide and low-temperature cooking, preparing hors d’oeuvres, pâtés and terrines, à la carte cooking, sandwich production and buffet presentation. We will also introduce menu planning and recipe writing while exploring career paths in personal and private cooking, and catering. Continuing our exploration of nutritional topics, we investigate the role of fats and oils in human health and in improvisational cooking. We will spotlight nutrients of concern for plant-based diets.

Course highlights:

• Preparing pâtés and terrines.
• Preparing and plating hors d’oeuvres.
• Utilize a dehydrator and a pizzelle maker.
• Form dumplings and phyllo pastries.
• Restaurant simulation.
• Dishes include: jackfruit crab cakes, portobello mousse with fig jam, king oyster steaks, carrot “lox,” tomato consommé and compressed watermelon.

BAKING AND DESSERTS

56 hours

This course explores the fundamentals of baking, from classic techniques to modern alternatives. Students prepare baked goods and desserts that meet special dietary needs, such as vegan, wheat-free, gluten-free and dairy-free. We study the principles of converting conventional baking recipes to alternatives featuring whole-grain flours and less-refined sweeteners, without sacrificing taste or texture. Students explore how to make yeasted breads, classic desserts, quick breads and cakes. The course concludes with the principles of the modern dessert plate.

Course highlights: 

• Preparing pies, tarts and galettes using vegan ingredients.
• Baking and decorating cakes. 
• Preparing vegan cookies, puddings and ice creams.
• Tempering chocolate.
• Preparing and baking traditional pizza and focaccia doughs.
• Dishes include: Apple crumb pie, chocolate almond ganache, zabaglione with berries, tahini cookies, vegan marshmallows and classic focaccia.  

INTERNATIONAL CUISINES

52 hours

In this course you will explore the fundamentals of pasta and noodles. Using your growing command of techniques and culinary skills, you will prepare fresh pasta sauces, vegan cheese and seasonally inspired pasta fillings. The panoply of international flavors and techniques exert a tremendous influence on culinary arts around the world. Understanding how to use the herbs, spices, ingredients and methods that characterize these cuisines is a necessity in today’s global food scene. Centering on flavor profiles and specific techniques, this course acquaints students with the essential flavors from Europe, the Middle East and the Americas.

Course highlights: 

• Preparing pasta doughs and pasta fillings and sauces.
• Preparing regional foods from the United States.
• Preparing regional foods from the Caribbean.
• Preparing regional foods from Africa.
• Preparing regional foods from the Mediterranean.
• Preparing regional foods from France.
• Dishes include: gluten-free vegan pasta dough, stewed collard greens, Cuban black bean soup, berber-spice roasted vegetables, spanakopita, buckwheat crêpes with melted leeks and mushroom carnitas.

INTERNATIONAL CUISINES 2

52 hours

In this course you will continue exploring world cuisines, including regional menus from China, India and Southeast Asia. We will also prepare seasonally inspired Macrobiotic-style foods, raw foods, and spa and retreat specialties. You will develop and prepare seasonal menus and low-sodium, heart-healthy menus using seasonal ingredients. 

Course highlights:

• Preparing regional foods from Northern India.
• Designing and planning a seasonal vegan multi-course menu.
• Developing recipes.
• Preparing regional foods from China.
• Preparing regional foods from Japan.
• Preparing traditional macrobiotic-style dishes.
• Dishes include: savory cucumber sorbet, mapo tofu, tom yum soup, sushi and okonomiyaki pancakes.

ADVANCED CULINARY TECHNIQUE

56 hours

In this course you will continue to prepare menus for special diets, including gluten- and lactose-free recipes. This course explores alternative proteins in the marketplace, the principles of Ayurvedic cooking, mindful eating and foods for immune support. You will also focus on developing and presenting a vegan, four-course banquet project. In advanced restaurant-style lessons you will prepare and serve recipes inspired by contemporary chefs and create and serve your own plant-forward entrees.

Course highlights:

• Preparing Ayurvedic-style recipes.
• Preparing nutrient-dense recipes for immune support.
• Converting recipes using gluten-free alternatives.
• Comparing flavors and textures of plant-based animal food analogs.
• Preparing and serving dishes restaurant-style to order. 
• Dishes include: ginger-cumin lassi, golden turmeric almond milk, eggplant au poivre, congee, tofu scramble with home fries and pistachio torte.

EXTERNSHIP

200 hours

At the end of their in-class training, all students are assigned an externship. While the Institute of Culinary Education recommends that students extern in restaurant kitchens, they may request other venues such as hotels, catering companies, corporate dining rooms or pastry shops in accordance with their professional goals.

Please note: Dishes are examples and are subject to change with curriculum updates, without notice.