The Art of Vegetarian Cuisine Spring 2018

active 4 years ago
The Art of Vegetarian Cuisine Spring 2018
This Course is OPEN.
Hospitality Management
Course Code
HMGT 4968
Semester / Year
Spring 2018
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

Recent Posts

Week 14 final practical

The Art of Vegetarian Cuisine Group Photo   Here are some photos of week 14's final […] See MoreWeek 14 final practical

week 14 final (Teams C,D,E)

Team C Appetizer- Deviled Eggs with Kale Salad This was their vegan version of a […] See Moreweek 14 final (Teams C,D,E)

Desserts- Oh How Sweet It Is!

Desserts- Oh How Sweet It Is! Yesterday, Professor Hoffman's "Art of the Vegetarian Cuisine" […] See MoreDesserts- Oh How Sweet It Is!

Recent Comments

Thank you Caroline for the "icing on the cake". This semester has been a truly amazing adventure […] See More

Setian is a terrific plant based protein. Easy to make and takes on flavor very well. Thank you […] See More

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 […] See MoreInteresting Vegetarian Products

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