RST 3920 - Plant-Based Cooking

Credits: 3

Prerequisite(s): RST 1200 or instructor permission

Description: Students in this course explore plant-based diets, plant-forward menus, and the preparation of plant-based foods and recipes. Students investigate why vegan and vegetarian diets are chosen for health, social, religious, or other reasons. Course activities and materials focus on preparing and evaluating meals created with plant-based ingredients, modifying recipes to meet plant-based standards, and determining best preparation methods for food quality and nutritional value.