Schedule

Vegetarian Cuisine (VC1) Tuesday & Thursday 1:00pm – 3:00pm

First Class August 3rd, 2021

Introduction

In this course, participants will learn how to prepare contemporary vegetarian (ovo-lacto / vegan / raw foods) and meat-free meals, using a variety of vegetarian cooking principles, techniques and products. Additionally, they will be exposed to vegetarian diet culture, along with a more in-depth artistic appreciation of food preparation techniques, as well as different food terminologies.

 Justification

This course is designed to equip participants with the knowledge and skills needed to develop marketable skills, become employable, and encourage entrepreneurial development.

Participants will be exposed to both theory and practical techniques, different types of materials/resources and best practices used in Vegetarian Cuisine.   

Objectives 

The aim of this course is to provide participants with the basic knowledge, skills and techniques to build a home based business whilst improving their skill set. 

At the end of this course, participants should be able to: 

• Differentiate and Identify vegetarian ingredients 
• Develop skills to properly cook a vegetarian meal 
• Read and carry out instructions from a variety of recipe resources according to acceptable standards of quality

• Recognize and produce a high-quality standard of food products approved for public consumption
• Exhibit ability to prepare and serve vegetarian foods attractively 
• Prepare and manage a budget 

Entry Requirements  

Individuals interested in participating must be fifteen (15) years and over and have the following:

1. Two (2) valid forms of picture Identification (Identification Card / Passport).
2. Proof of residence (non-nationals)
3. A digital device and internet access for virtual learning.

 Course Structure 

Course Modules

• Module  1:   Introduction to Vegetarian Cuisine/ Tools & Equipment/ Health & Safety
• Module 2:  Cooking Grains/gluten and gluten free/Technique
• Module 3: Cooking with Beans, Peas and Lentils
• Module 4: Cooking Vegetables/ Vegetarian Diet
• Module 5:  Menu Design: using imitation meats
• Module 6: Proper Food combinations
• Module 7:  Small Entrepreneur Development- Financial Management of Small Business
• Module 8:  Final Evaluation/Assessment Assignment/ Desserts and Sweets
• Module 9:  Menu Design: Vegetarian Appetizers
• Module 10: Final Evaluation/Assessment—Presentation of Portfolio/Videos

N.B. Each Module comprises of two (2) classes/ four (4) hours

Course Cost

Tuition is free of charge, but trainees are required to provide their own training materials and equipment.

. 

Assessment Structure  

A model of periodical in-course assessment coupled with a final assessment project is proposed for this course. Trainees will be assessed at different intervals over the training period as this helps reduce anxiety with respect to the finality of testing. This assessment method, therefore, enhances learning since trainees will be able to remediate weaknesses before each module ends.