This course offers a comprehensive and forward-looking approach to plant-based and sustainable culinary practices, equipping culinary professionals with the knowledge and skills to create environmentally responsible, health-focused, and flavour-driven menus.
Participants will explore the fundamentals of plant-based cooking, sustainable sourcing, food waste reduction, and the nutritional and ethical dimensions of plant-forward cuisine. The programme integrates practical culinary techniques with sustainability principles, preparing participants to innovate within modern food systems and align their culinary operations with global sustainability goals.
By the end of this course, participants will be able to:
- Understand the principles and benefits of plant-based and sustainable cooking.
- Apply creative culinary techniques using plant-based ingredients.
- Design menus that balance nutrition, flavour, and sustainability.
- Implement strategies for ethical sourcing, waste reduction, and resource efficiency.
- Promote sustainability practices across the food service and hospitality sectors.
This course is ideal for:
- Chefs, Sous Chefs, and Culinary Professionals.
- Food and Beverage Managers.
- Nutritionists and Wellness Experts.
- Sustainability and Food System Consultants.
- Restaurateurs and Caterers focused on eco-conscious cuisine.
The course combines demonstrations, case studies, and interactive discussions. Participants will learn through practical examples, menu planning exercises, and sustainability impact assessments to ensure a hands-on and engaging learning experience.
Day 5 of each course is reserved for a Q&A session, which may occur off-site. For 10-day courses, this also applies to day 10
Section 1: The Evolution of Plant-Based Cuisine
- Understanding the rise of plant-based diets and global food trends.
- Environmental, health, and ethical motivations behind plant-forward cooking.
- Key differences between vegetarian, vegan, flexitarian, and plant-forward approaches.
- The culinary shift toward sustainability and conscious consumption.
Section 2: Fundamentals of Plant-Based Cooking
- Essential ingredients: legumes, grains, nuts, seeds, and plant proteins.
- Balancing flavour, texture, and nutrition in plant-based dishes.
- Cooking methods that preserve nutrients and minimise waste.
- Substituting animal products: dairy, meat, and eggs with plant-based alternatives.
Section 3: Sustainable Sourcing and Kitchen Management
- Principles of sustainable sourcing and supply chain transparency.
- Working with local, seasonal, and organic produce.
- Reducing food waste and optimising resource use.
- Energy-efficient kitchen operations and packaging alternatives.
Section 4: Menu Design and Nutritional Balance
- Creating balanced menus with plant-based proteins and essential nutrients.
- Culinary creativity: fusing global cuisines with sustainability principles.
- Designing menus for different dietary needs and lifestyles.
- Marketing sustainability: communicating value to eco-conscious consumers.
Section 5: Culinary Innovation and the Future of Sustainable Food
- Emerging innovations: lab-grown foods, alternative proteins, and circular gastronomy.
- The chef’s role as a sustainability advocate and educator.
- Collaboration between culinary arts, agriculture, and food technology.
- Developing a long-term sustainability action plan for kitchens and restaurants.
Upon successful completion of this training course, delegates will be awarded a Holistique Training Certificate of Completion. For those who attend and complete the online training course, a Holistique Training e-Certificate will be provided.
Holistique Training Certificates are accredited by the British Accreditation Council (BAC) and The CPD Certification Service (CPD), and are certified under ISO 9001, ISO 21001, and ISO 29993 standards.
CPD credits for this course are granted by our Certificates and will be reflected on the Holistique Training Certificate of Completion. In accordance with the standards of The CPD Certification Service, one CPD credit is awarded per hour of course attendance. A maximum of 50 CPD credits can be claimed for any single course we currently offer.
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- Course Code IND10 - 114
- Course Format Classroom, Online,
- Duration 5 days
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