Course Description
Vegetarian cuisine focusing on culinary 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.
COURSE OBJECTIVES
Upon completion of HMGT 4968, the student will be able to;
- Classify the various rationales for vegetarianism
- Prepare vegetarian dishes using suitable cooking methods
- Recognize ingredients for a well-balanced vegetarian menu
- Design a well-balanced vegetarian menu
- Distinguish cost effectiveness and feasibility of vegetarian diets
OpenLab and Brightspace
The format of this course includes in person laboratory activities, where students engage in cooking activities each week which may be paired with a Dining Room class for a full service experience. We will utilize both this openlab website and our class Brightspace page.
You will find;
- all recipes and menus under the openlab recipes tab
- assignments and readings under the openlab Readings and Assignments tab
- all submissions and grading will be done through the class Brightspace page.
