This course is the study of vegetarian and vegan cuisines. Students will prepare recipes and develop menus that represent specific dietary requirements of these cuisines to include lacto, lacto-ovo, micro- and macrobiotic. Natural dietary supplements are included as part of a healthy eating regimen that excludes animal proteins.
CUL 242 Vegetarian and Vegan Cuisine
Lec: 2.0 Lab: 3.0 Credit: 3.0
Course Offered
Fall
Grade Type
Letter Grade
Division
Culinary Institute of Charleston