Lesson 1Plant-based dairy and cheese science: cultures, fats, coagulation, aging basicsLearn the science behind plant-based milks, yoghurts, and cheeses. Explore cultures, fats, thickeners, and coagulation methods, plus basic aging for sliceable, spreadable, and meltable vegan cheeses.
Formulating stable plant milks and creamsCulturing yogurts and kefir-style drinksAcid and enzyme coagulation for curdsOil, starch, and protein in meltable cheesesIntro to aging, rinds, and flavor developmentLesson 2Ingredient sourcing and seasonality: identifying peak produce and regional availabilityUnderstand how seasons, weather, and local supply affect plant-based menus. Learn to check produce calendars, assess quality, and plan recipes around best flavour, cost, and sustainability.
Reading and using local produce calendarsEvaluating freshness, ripeness, and defectsPlanning menus around seasonal glutsSourcing specialty grains, legumes, and seedsWorking with farmers, co-ops, and distributorsLesson 3Plant fats and emulsifiers: avocado, nut butters, tahini, lecithin alternativesLook at plant fats and emulsifiers for good mouthfeel, stability, and nutrition. Learn to use avocado, nuts, seeds, tahini, and lecithin options for dressings, spreads, sauces, and stable plant emulsions.
Fat types in plants and melting behaviorAvocado for creamy cold and hot applicationsNut and seed butters in sauces and dessertsTahini emulsions for dressings and dipsLecithin and fiber-based emulsifier optionsLesson 4Umami in vegan cooking: seaweeds, mushrooms, fermented beans, tomato concentratesExplore plant umami sources and layer them for depth without animal products. Learn selection, prep, and pairing of seaweeds, mushrooms, fermented beans, and tomato products in different cuisines.
Seaweed types, storage, and safe culinary useMushroom varieties, drying, and concentrationFermented soy pastes, sauces, and miso basicsTomato pastes, powders, and slow-roasted formsLayering umami while controlling salt levelsLesson 5Texture engineering: creating creaminess, crunch, chew, and aeration with plant foodsGet control over plant textures, from smooth and airy to crisp and chewy. Learn techniques and ingredients for creaminess, crunch, chew, and aeration in soups, mains, snacks, and desserts.
Creaminess via starches, fibers, and fatsCreating crisp and crunchy coatingsBuilding chew in seitan and burger mixesFoams, mousses, and whipped preparationsManaging water activity for lasting textureLesson 6Binding and gelling agents: agar, carrageenan, pectin, methylcellulose, starchesStudy how plant binders and gelling agents work in heat, acid, and freezing. Choose agar, carrageenan, pectin, methylcellulose, and starches for sauces, desserts, slices, and meat-like textures.
Hydration, dispersion, and bloom conditionsAgar and carrageenan gel strengths and usesHigh-methoxyl vs low-methoxyl pectinsMethylcellulose for hot gels and burgersStarch selection, gelatinization, and retrogradationLesson 7Flavor building: balancing acid, salt, sweet, bitter, and umami in composed dishesLearn to make balanced plant dishes by handling acid, salt, sweetness, bitterness, and umami. Practice tasting, adjusting, and layering flavours for broths, sauces, salads, mains, and desserts.
Mapping the five basic tastes in plant foodsUsing acids: vinegars, citrus, and lacto brinesManaging salt, mineral notes, and salinityBalancing sweetness with bitterness and spiceUmami layering without overpowering delicacyLesson 8Principles of 100% plant-based cooking and avoiding hidden animal derivativesClear up what 100% plant-based cooking means and how to dodge hidden animal bits. Learn to check recipes, verify ingredients, and design menus that fit vegan ethics and diets.
Defining vegan vs plant-forward approachesCommon hidden animal-derived ingredientsAuditing recipes and supply chainsKitchen protocols to prevent contaminationEthical, cultural, and branding implicationsLesson 9Plant protein sources: legumes, seeds, nuts, and mycoprotein—textures and functionalityCheck out plant proteins and how processing changes texture and use. Compare legumes, nuts, seeds, and mycoprotein for burgers, loaves, cutlets, spreads, and high-protein bakes.
Soaking, sprouting, and cooking legumesSeed and nut proteins in pâtés and cheesesMycoprotein structure and handling basicsTextured proteins for mince and cutlet formatsBinding and moisture management in pattiesLesson 10Allergen and dietary labeling: major allergens in plant-based ingredients and clear communicationKnow major allergens in plant cooking and label them properly. Learn cross-contact prevention, menu notes, and ways to communicate that keep guests safe and meet rules.
Major allergens in plant-forward kitchensReading supplier specs and precautionary labelsPreventing cross-contact in prep and serviceMenu icons, footnotes, and allergen matricesGuest communication and documentation logs
