Lesson 1Plant-based dairy and cheese science: cultures, fats, coagulation, ageing basicsLearn the science behind plant-based milks, yoghurts, and cheeses. Explore cultures, fats, thickeners, and coagulation methods, plus basic ageing approaches 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 seasonality, climate, and regional supply chains affect plant-based menus. Learn to read produce calendars, assess quality, and plan recipes around peak 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 alternativesExamine plant fats and emulsifiers for mouthfeel, stability, and nutrition. Learn to use avocado, nuts, seeds, tahini, and lecithin alternatives to create dressings, spreads, sauces, and stable 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 concentratesExplore plant-based umami sources and how to layer them for depth without animal products. Learn selection, preparation, and pairing of seaweeds, mushrooms, fermented beans, and tomato products in varied 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 foodsDevelop control over plant-based textures, from silky and airy to crisp and chewy. Learn techniques and ingredients that create 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-based binders and gelling agents behave in heat, acid, and freezing. Learn to choose agar, carrageenan, pectin, methylcellulose, and starches for sauces, desserts, slices, and meat analogue 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 7Flavour building: balancing acid, salt, sweet, bitter, and umami in composed dishesLearn to design balanced plant-based dishes by managing 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 derivativesClarify what 100% plant-based cooking entails and how to avoid hidden animal derivatives. Learn to audit recipes, verify ingredients, and design menus that align with vegan ethical and dietary standards.
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 functionalityInvestigate plant protein sources and how processing changes texture and function. Compare legumes, nuts, seeds, and mycoprotein for burgers, loaves, cutlets, spreads, and high-protein baked goods.
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 labelling: major allergens in plant-based ingredients and clear communicationUnderstand major allergens common in plant-based cooking and how to label them clearly. Learn cross-contact prevention, menu notation, and communication practices that protect guests and meet regulations.
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
