Lesson 1Plant-based dairy and cheese science: cultures, fats, coagulation, aging basicsDiscover the science of plant-based milks, yoghurts, and cheeses. You'll explore cultures, fats, thickeners, coagulation methods, and simple aging techniques for creating 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 availabilityLearn how seasons, weather, and local supply chains impact plant-based menus. Get to grips with produce calendars, quality checks, and planning recipes around the best flavours, costs, 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 into plant fats and emulsifiers for better mouthfeel, stability, and nutrition. Master using avocado, nuts, seeds, tahini, and lecithin substitutes to whip up dressings, spreads, sauces, and reliable plant-based 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 concentratesUncover plant-based umami sources and layer them for rich depth without animal products. Learn to select, prepare, and pair seaweeds, mushrooms, fermented beans, and tomato products across various 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 foodsGain control over plant-based textures, from smooth and airy to crisp and chewy. Explore 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, starchesExamine how plant-based 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. Practise 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 derivativesGet clear on what true 100% plant-based cooking means and steer clear of hidden animal derivatives. Audit recipes, check ingredients, and craft menus that match vegan ethics and dietary needs.
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 functionalityExplore plant protein sources and how processing alters texture and function. Compare legumes, nuts, seeds, and mycoprotein for burgers, loaves, cutlets, spreads, and protein-packed 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 the main allergens in plant-based cooking and label them plainly. Learn to prevent cross-contact, note menus clearly, and communicate to 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
