plant based coking

Week 1 Tubers, Legumes & Grains

  • Cooking with and identifying tubers, legumes and grains
  • Pasta rolling, shaping and cookery
  • Common grain cooking methods: pilaf, steaming and risotto

Week 2 Vegetarian Cooking

  • Introduction to vegetarianism and vegetarian cooking
  • Nutrition in the vegetarian diet
  • Course Exit Exam