Essentials of Culinary Arts: Culinary Arts Mastery Series

You’ll learn the gastronomy of Living Foods Culinary, the art and science of taste. Plus, sprouting, dehydrating, recipe development, flavor balancing and so much more!

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Course curriculum

1. INTRODUCTION: WELCOME TO ESSENTIALS IN PLANT-BASED CULINARY ARTS!
1. Topic 1: Getting to Know Each Other
2. Topic 2: What You Can Expect
3. Topic 3: First Things First!
4. Topic 4: The Science of Taste
1. Topic 1- Sprouting- a New Leaf on Life
2. Topic 2- Planting Wheatgrass and Sunflower Seeds
1. Topic 1- Crispy Crunchy Snacks – Seasoned Seeds
2. Topic 2- Blueberry Almond Granola
3. Topic 3- Sweet Pepper Sesame Shards
4. Topic 4- Zucchini Pepper Wraps
1. Topic 1- Creamy Red Pepper Chipotle Soup (with Cashew Yogurt)
2. Topic 2- Kimchi
3. Topic 3- Almond Cheese
1. Topic 1- Precision Knife Skills - Sushi Prep Learn more
2. Topic 2 - Rolling Sushi - Sushimaki with Spicy Miso Paste
3. Topic 3- Salsa Fresca
1. Topic 1 - Mexican Seasoned Cabbage Rice
2. Topic 2- Guacamole
3. Topic 3- Chocolate Fudge Brownies
1. Topic 1- Basil Pesto
2. Topic 2- Marinara Sauce
3. Topic 3- Zucchini Pasta
1. Topic 1- Bananas Ice Cream
2. Topic 2- French Vanilla Ice Cream
3. Topic 3- Chocolate Silk
4. Topic 4- Raspberry Sauce
1. Topic 1- Fruits of the Mother
2. Topic 2- Addressing Greens
1. Topic 1- Flavor Balancing- Develop the Palette
2. Topic 2- Flavor Balancing Exercise
3. Topic 3- Tying It All Together
1. Topic 1- Recipe Writing
2. Topic 2- Recipe Development - Soups, Sauces and Dressings
3. Topic 3- Recipe Conversion - Classic Cooked Flavors Adapted to Living Foods
4. Topic 4- Menu Planning Guidelines
1. Topic 1- Cherry Vanilla Cheesecake
2. Topic2- Apple Cinnamon Torte

About this course

$595.00
38 lessons
9 hours of video content

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Essentials of Culinary Arts: Culinary Arts Mastery Series

Course curriculum

ESSENTIALS IN PLANT-BASED CULINARY ARTS

ESSENTIALS MODULE 1: GETTING STARTED

ESSENTIALS MODULE 2: KITCHEN GARDENING

ESSENTIALS MODULE 3: DON'T BAKE; DEHYDRATE

ESSENTIALS MODULE 4: FERMENTATION

ESSENTIALS MODULE 5: KNIFE SKILLS MATTER

ESSENTIALS MODULE 6: LATIN AMERICAN FLAVORS

ESSENTIALS MODULE7: ITALIAN FLAVORS

ESSENTIALS MODULE 8: ICE CREAM, AND DESSERT SAUCES

ESSENTIALS MODULE 9: GREENS, FRUITS, HERBS

ESSENTIALS MODULE 10: FLAVOR BALANCING AND PALLET DEVELOPMENT

ESSENTIALS MODULE 11: RECIPE DEVELOPMENT AND MENU PLANNING

ESSENTIALS MODULE 12: DESSERTS

About this course

Discover your potential, starting today