The Art of Vegetarian Cuisine Spring 2017 HMGT 4968

active 8 years, 3 months ago
The Art of Vegetarian Cuisine Spring 2017 HMGT 4968
This Course is OPEN.
Professor(s)
Professor Louise Hoffman
Department
Hospitality Management
Course Code
HMGT 4968
Semester / Year
Spring 2017
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

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Recent Posts

Team A Final

Week # 9

     

Week 12: Desserts and Cake

This week the vegetarian class created delicious dairy free desserts. In all the recipes animal […]

Recent Comments

Comment on "Week 7 Vegan Ice creams, and cookies."

Delicious evening. Creamy frozen desserts that excluded all animal products. Can not believe that […]

Comment on "Week 4 – Breakfast and Brunch"

This week we explored brunch and breakfast items. Most of the dishes were plant based. The muffins […]

Comment on "Week 3: Pates, Butters, and Spreads"

These lovely pates and spreads are all plant based. They offer flavor, texture and a nice […]

Recent Discussions

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 […]

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