CUL 230 Plant-Based Cuisine 3 Credits. 1 Lecture Hour. 4 Lab Hours.
A course that explores several types of plant-based cooking and how to prepare foods, incorporate them into lifestyle choices, and enhance eating habits for optimal balance. Topics include: pickling, fermentation, using a flavor wheel, micro-growing, hydroponics, Maillard reactions, and protein alternatives.
Prerequisites: CUL 101 (minimum grade C)
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