THE COURSE
The vegan school culinary program is an intensive course that encompasses various healthy cooking topics. This course is suitable for beginners as we start with knife skills and build on them by learning various cooking techniques. The program will focus on working with whole foods. You will also be introduced to making raw food, gluten-free food, and no oil cooking. Throughout the course, you will write recipes and improve your culinary vocabulary. The program will prepare you for a career in plant-based cookery or to host a dinner for family and friends. This course will also appeal to those who want to complement their skills as a nutritionist. You will also learn to use food for treating lifestyle diseases such as diabetes and cardiovascular disease.
DAILY LIFE
The course runs for 9 weeks, with no breaks in between. Classes run from Monday to Friday, 10:30 to 17:00 with an hour lunch break at 12:30. Morning half we practise smaller topics or do theory on nutrition and health. Post Lunch we do elaborate cooking. The chef demonstrates the day's topic followed by you preparing the dishes your way. We have a modern European design kitchen. You will be given a weekly schedule and the course booklet in advance; you will have to come prepared for the day's topic. During this short-intensive course, you will be visited by several inspiring guest lecturers on specific topics.
SYLLABUS
KITCHEN FOUNDATION
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Working as a team
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Plant-based Nutrition & Reading labels
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Setting Up:
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Kitchen tools & Equipment
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Kitchen Safety
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Resetting Refrigerator & Pantry
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Mise En Place
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Knives and Knife cuts
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Flavor, Seasoning and Texture
COOKING METHODS
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Preserving vegetable pigments
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Steaming & Bao Buns
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Submersion methods
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Sweating and caramelizing
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Sauté and stir–fry
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Roasting and Grilling
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Combination cooking
RICE + GRAINS + PULSES
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Risotto
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Burmese Tea Rice
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Lotus Stem Chips
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Fritters
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Indian Flatbread
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Dal Makhani
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Chickpea curry.
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Tacos & Guacamole
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Mezze Platter
NOODLES AND PASTA
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Sweet Potato Gnocchi
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Hand Made Udon noodles
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Soba Noodles
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Hand Made Pasta
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Dumplings & Gyoza
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Cashew Bechamel & Pesto
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Ravioli.
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Marinara Sauce
RAW GASTRONOMY
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Plant-Based Milk
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Smoothie Bowls
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Summer Rolls
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Crackers and pickles
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Raw Tacos & Raw Burger
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Almond herb pate and pickles
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Raw Hazelnut Torte
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Gazpacho
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Zoodles & Raw Ramen
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Raw Brownies
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Cream cheese, nut-free cheese
GLUTEN FREE & OIL FREE
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Bread's
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Cookies
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Crepes
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GF Plum Cake
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No-oil Sauté
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Oil-free Indian Curry
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Black Bean and Quinoa Salad
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Pumpkin soup with lemon oil
CULINARY WELLNESS
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Gastrointestinal Support
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Diabetes Support
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Cardiovascular Support
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Reducing Sodium
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What’s for breakfast?
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What’s for Lunch?
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What’s for Dinner?
FERMENTATION
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Cheese culturing
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Krauts and kimchi
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Sourdough
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Tempeh
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Lacto Ferment
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Indian condiments
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Kombucha
WORLD OF FLAVORS
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Indian
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Sushi & Ramen Bowls
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Middle East
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Mexico
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South-East Asia
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Pizza Neapolitan
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Researching world cuisines
DESSERT WEEK
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Tea Time Treats - Brownies, Cookies, Tea cake, Lemon tart
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Cheesecakes - Basque, Cold, Tiramisu
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Chocolates - Ganache, Snack Bars, Pralines.
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Pastries - French Opera, Tortes, Textures.
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Frozen Deserts - Gelato & Sorbet
ENTERTAINING
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Canapes
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Shooters
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Skewers
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Indian snacks
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Dips and sides
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BlackBox Challenge
WORKSHOPS
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Vegan Nutrition and health
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Plating and food decoration
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Food Business
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Coffee Masterclass
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Food Photography
At the end of the course, you along with your colleagues will prepare a sit-down dinner for esteemed guests. After the course, you have the possibility to undertake an internship at a vegan/vegetarian restaurant around the world. We can help you with this. You will also be able to open a small café, create content by writing vegan blogs / making Videos etc or you could also partner with us to conduct workshops. Or, just cook good healthy food every day for yourself and your loved ones.
POST COURSE
Where are students are working
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