3 courses with the subject OHCT, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
In this course, we continue your education on plant-forward cuisine to include a variety of whole foods and share innovative ways to work with vegetables. This course puts plants at the center of the plate and makes them the star of the show.
In this course we teach how protein sources come in a variety of forms – both plant-based and animal-sourced. Students prepare plant-based dairy alternatives, make fresh seitan, and apply basic culinary techniques to a wide range of vegetable groups including roots, shoots, pods, and bulbs. Students will also explore the health benefits of high protein foods and create protein-rich meals.
In this course, you will apply your growing command of health-centered techniques to new protein sources. Protein comes in a variety of forms – both plant and animal. We teach how to prepare soy foods and eggs in a health-conscious way, Students will also work with chicken, fish, shellfish, and with store-bought protein alternatives.
Source: Institute of Culinary Education's catalog, linked per course · table learning_unit · CourseShelf publish 61
