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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

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

Prin­ci­ples and prac­tice of iden­ti­fi­ca­tion, com­par­i­son, and eval­u­a­tion of se­lected foods, in­gre­di­ents, tech­niques, and equip­ment for recipe for­mu­la­tion, menu plan­ning, and prepa­ra­tion. Ex­am­i­na­tion of cur­rent trends in the culi­nary arts field in­clud­ing the use of local sea­sonal prod­ucts and the ap­pli­ca­tion of sci­en­tific tech­niques to ex­per­i­ment with food prepa­ra­tion. Em­pha­sis on cre­atively syn­the­siz­ing food sci­ence, vi­sual arts, fla­vor nu­ances, man­age­ment and per­for­mance.

Principles and practice of identification, comparison, and evaluation of selected foods, ingredients, techniques, and equipment for recipe formulation, menu planning, and preparation. Examination of current trends in the culinary arts field including the use of local seasonal products and the application of scientific techniques to experiment with food preparation. Emphasis on creatively synthesizing food science, visual arts, flavor nuances, management and performance.