Vegchef has 5 modules:
Unit 1: Orientation & Course Overview
In this lesson we want to be sure that you understand the course structure and how the hybridised on-line, on-site learning platform works. We also want to explain what we expect of you as a student, and what you can expect from us. This introductory unit sets the stage for your learning.
Unit 2: Getting Set Up
This unit gets you ready to cook and set up for success. You’ll learn about stocking your kitchen with the necessary ingredients and tools, as well as the basics of plant-based nutrition. You will also learn more about making plant-based choices and, ultimately, why it’s important to be able to cook plants and build healthful, delicious meals.
Unit 3: Knives & Knife Cuts
This unit charts a path for you to become more comfortable and proficient with handling a knife. Here you will learn about knife selection, handling, safety and extensive technique around specific knife cuts.
Unit 4: Basic Cooking Methods, Part 1
This unit focuses on moist-heat cooking methods, such as steaming and submersion, simmering and boiling, and the importance of preserving vegetable pigments for health and presentation. It also addresses how to properly finish steamed vegetables for extra flavor and appeal.
Unit 5: Basic Cooking Methods, Part 2
This unit focuses on dry-heat cooking methods. It will introduce some foundational knowledge on how to heat a pan and how to correctly sauté vegetables. This unit also covers the techniques of sweating and roasting, both of which help build flavor in your food, and introduces the concept of combination cooking.
Unit 6: Batch Cooking
This unit introduces you to the concept of batch cooking, which will help you be prepared to eat well and stock yourself up throughout the week to make menu planning more efficient, and set you up for success in the kitchen. Whole grains, legumes and rice cooking techniques and methods are the focus in these lessons.
Unit 7: Daily Meal Inspiration
This unit highlights how you can make plant-based choices all day, and all week, long. It focuses on recipes and techniques that you can use to build healthful and delicious breakfasts, lunches and dinners. It also discusses how to repurpose ingredients throughout the week to save both time and money.
Unit 8: Flavor, Seasoning & Texture
This unit focuses on seasoning and flavor combinations. We’ll discuss salt, fats, acids, sweeteners, and herbs and spices, and how to use them to create balanced, exciting flavor profiles within your recipes and menus. You will learn how to alter or manipulate textures in food to make them more palatable and attractive, and you’ll get an introduction to using starches and stabilizers, emulsifiers and gelling ingredients.
Unit 9: Plant-Based Staples
In this unit, you will explore everyday staples and foundational recipes to help you build plant-based menus. In this unit, you will learn how to adapt familiar foods, such as stocks, soups, dressings, dairy and meats, and make them plant-based. You will learn about methods, substitutions and products to help you make these adaptations.
Unit 10: Plant-Based Alternatives to Meat & Dairy
This unit addresses plant-based alternatives to meat and dairy. It will introduce proteins such as tofu, tempeh and seitan, and dairy alternatives such as nut milks and cheeses.
Unit 11: Pasta & Noodles
In this unit, you will learn how to choose dried pastas, their standard cooking methods and the varieties on the market. You will also discover how to prepare and use of a number of fresh, from-scratch eggless pastas and Asian noodles.
Unit 12: Oil-Free & Low-Sodium Cooking
This unit demonstrates methods for cooking without oil or salt for particular dietary needs and preferences. It highlights how to use whole food fats instead of processed oils, and gives methods and tricks for how to reduce sodium by using other flavor builders and cooking techniques.
Unit 13: Intro to Culinary Wellness
In this unit you will explore condition specific overviews of dietary plans assembled in partnership with Rouxbe’s Medical and Wellness Advisory Board. You will be able to identify some of the key foods to include and avoid when eating for health concerns, and supportive cooking techniques to pair.
Unit 14: Gluten-Free Cooking
Gluten is a family of proteins in wheat and other grains that can cause gastric distress and other complications in some individuals. This unit introduces you to ways of cooking and eating without gluten.
Unit 15: No-Heat Cooking | Raw Gastronomy
This extensive unit introduces a full detailed overview of raw gastronomy, outlining the foundational technique, explanation and methodology behind creating therapeutic and comforting gourmet raw and living foods. This curriculum covers all the basics to more advanced approaches in preparing raw plant-based cuisine such as juicing, blending, germinating, sprouting, fermenting, marinating, culturing, and low heat cooking.
Unit 16: Plant-Based World of Flavors
In this unit, you will practice techniques and dishes with flavor profiles from around the world. You will have the opportunity to learn about specific plant-based foods and spices from regions that you find interesting and apply what you know about cooking techniques to create these international dishes.
Unit 17: Plant-Based Entertaining
This unit focuses on how to use the techniques and recipes you’ve learned in this course to create small bites and tasting menus. We’ll share tips for creating plant-based canapés, shooters, skewers and spoons. You’ll also learn how to properly plate, garnish and present dishes for maximum effect.
Unit 18: Final Assessment
This is where it all comes together. In this unit, you will be given your final assessment on the material that is covered in the preceding units. After this we will be sending you out to do internships around the world!
This course focuses on essential techniques and recipes so you can create quality vegan desserts with confidence. The course starts with an explanation of key equipment, ingredient selection and function, and foundational techniques for creating desserts without the use of eggs and dairy. As you progress, learning activities and practice recipes will showcase your ability to prepare and finish an array of vegan desserts ranging from pies, cakes, tarts and cookies to aquafaba, mousses, gels, trifles and sauces.
This course covers basic nutritional concepts for health and fitness. Recommended intakes of macro and micronutrients and their existence in plant-based foods. Current plant-based recommendations for maximizing well-being and minimizing risk of chronic disease. Including methods for how to evaluate nutritional claims, principles of plant-based nutrition, safe and economic use of supplements, energy balance, basic elements of food safety, diet for exercise and sports. This course has an emphasis on principles and application of medical nutrition therapy as related to clusters of lifestyle diseases such as heart-disease, diabetes and high-blood pressure instructing how to arrest and reverse them.
This course is designed to help students evaluate the business skills and commitment necessary to successfully operate an entrepreneurial venture and review the challenges and rewards of entrepreneurship. Students will learn about themselves, personal development, their decisions, and their goals to determine how entrepreneurship can play a role in their lives. Students will also be introduced to entrepreneurship from an economic perspective. The course covers fundamental principles of product management, marketing, branding, sales, teambuilding, systems and finance. The content is adapted to helping students in the setting up of food trucks, cafés or restaurants.
The final module in Vegchef aims at putting all the learning together into a 8-week internship with selected Vegchef partnered restaurants and institutions from around the world.
During this period the student will be mentored by a chosen chef from the selected restaurant/institution to get proper exposure to all the duties revolving upon a commis chef or chef de partie. Food and accommodation is provided by the host institution.
The student is allowed to find his/her own institution for internship as long as it matches with our selected criteria.