The Art of Vegetarian Cuisine Spring 2018

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The Art of Vegetarian Cuisine Spring 2018
This Course is OPEN.
Professor(s)
Professor Louise Hoffman
Department
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

Acknowledgements

This course was created by: Professor Louise Hoffman

View the course(s) that this course is based on.

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

Comment on "Desserts- Oh How Sweet It Is!"

Thank you Caroline for the "icing on the cake". This semester has been a truly amazing adventure […] See MoreComment on "Desserts- Oh How Sweet It Is!"

Comment on "Week 5: Seitan and Tofu Demonstration"

Setian is a terrific plant based protein. Easy to make and takes on flavor very well. Thank you […] See MoreComment on "Week 5: Seitan and Tofu Demonstration"

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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