Lesson 1Plant-based dairy and cheese science: cultures, fats, coagulation, aging basicsFind out the science of plant milks, yoghurts, and cheeses. Look at cultures, fats, thickeners, and ways to make them thick, plus simple ways to age them for vegan cheeses that slice, spread, or melt.
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 availabilitySee how seasons, weather, and local supplies change plant-based menus. Learn to check produce times, judge quality, and plan food around best taste, price, and green ways.
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 mixers for good feel, staying power, and health. Use avocado, nuts, seeds, tahini, and other lecithin options for dressings, spreads, sauces, and steady plant mixes.
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 concentratesFind plant umami sources and layer them for deep taste without meat. Learn picking, preparing, and matching seaweeds, mushrooms, fermented beans, and tomato items in different foods.
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 of plant textures, from smooth and light to crisp and chewy. Learn ways and items for creamy, crunchy, chewy, and airy in soups, main dishes, snacks, and sweets.
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 gels act in heat, acid, and cold. Pick agar, carrageenan, pectin, methylcellulose, and starches for sauces, sweets, 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 dishes by handling acid, salt, sweet, bitter, and umami. Practice tasting, fixing, and layering tastes for broths, sauces, salads, mains, and sweets.
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 derivativesMake clear what full plant cooking means and dodge hidden animal bits. Check recipes, confirm items, and make menus that fit vegan ways and food 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 plant proteins and how working them changes feel and use. Compare beans, 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 main allergens in plant cooking and label them plain. Learn to stop mixing, note menus, and talk clear 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
