Lesson 1Plant-based dairy and cheese science: cultures, fats, coagulation, aging basicsDiscover the science of plant milks, yogurts, and cheeses. Learn about cultures, fats, thickeners, and coagulation, plus simple aging methods for 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 availabilitySee how seasons, weather, and local markets shape plant-based menus. Master reading produce calendars, checking quality, and planning recipes around the freshest, tastiest, and most affordable options.
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 alternativesExplore plant fats and emulsifiers for great mouthfeel, stability, and nutrition. Use avocado, nuts, seeds, tahini, and lecithin substitutes to whip up dressings, spreads, sauces, and smooth 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 concentratesFind plant umami boosters and layer them for rich depth without meat. Select, prep, and pair seaweeds, mushrooms, fermented beans, and tomato pastes across different dishes.
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 textures from smooth and light to crisp and chewy. Use techniques and ingredients for creaminess, crunch, chew, and airiness 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, starchesLearn how plant binders and gels react to heat, acid, and freezing. 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 dishesCraft balanced vegan dishes by tweaking acid, salt, sweet, bitter, and umami. Taste, adjust, and layer 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 true plant-based cooking and spot hidden animal bits. Audit recipes, check ingredients, and build menus that match vegan ethics and diets properly.
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 beans, 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 common allergens in plant cooking and label them plainly. 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
