Lesson 1Plant-based dairy and cheese science: cultures, fats, coagulation, aging basicsLearn the science of plant-based milks, yoghurts, and cheeses. Discover cultures, fats, thickeners, and how to coagulate them, plus simple ways to age vegan cheeses that slice, spread, or melt nicely.
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 chains impact plant-based menus. Learn to check produce calendars, judge quality, and plan recipes using the freshest, most affordable, and sustainable options available.
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 better mouthfeel, stability, and nutrition. Learn to use avocado, nuts, seeds, tahini, and lecithin substitutes to make 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 concentratesDiscover plant umami sources and layer them for depth without animal products. Learn to pick, prepare, and pair seaweeds, mushrooms, fermented beans, and tomato products across 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 foodsMaster plant-based textures from smooth and airy to crisp and chewy. Learn techniques and ingredients for creaminess, crunch, chew, and lightness in soups, mains, snacks, and puddings.
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 react to 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 dishesDesign balanced plant-based dishes by handling acid, salt, sweetness, bitterness, and umami. Practice tasting, tweaking, 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 derivativesUnderstand what true plant-based cooking means and spot hidden animal bits. Learn to check recipes, confirm ingredients, and create menus that match vegan ethics and diet rules.
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 affects texture and use. Compare legumes, nuts, seeds, and mycoprotein for burgers, loaves, cutlets, spreads, and protein-rich 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 common allergens in plant cooking and label them properly. Learn to prevent cross-contact, note menus clearly, and communicate to keep guests safe and follow 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
