The Art of Vegetarian Cuisine

active 7 years, 8 months ago

Open

This Course is OPEN.

Professor(s)

Professor Louise Hoffman

Department

Hospitality Management

Course Code

HMGT 4968

Semester / Year

Spring 2016

Course Description

Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations will concentrate on balanced menus using plant-based ingredients that fit into three classifications: vegan, lacto and lacto-ovo vegetarian diets

Acknowledgements

This course was created by: Professor Louise Hoffman

This course has been cloned or re-cloned 2 times; view clone(s).

Recent Discussions

Interesting Vegetarian Products Interesting Vegetarian Products

During your travels, post photos and descriptions of interesting vegetarian items here that you have come across in food markets and restaurants. Explain how you might use them in a meal that would be suited for a vegetarian. What is the […] See MoreInteresting Vegetarian Products During your travels, post photos and descriptions of interesting vegetarian items here that you have come across in food markets and restaurants. Explain how you might use them in a meal that would be suited for a vegetarian. What is the […]