CUL 230 — Plant-Based Cuisine 3 Credits. 1 Lecture Hour. 4 Lab Hours

A course that explores several types of plant-based cooking and how to prepare foods, incorporate them into lifestyle choices, and enhance eating habits for optimal balance. Topics include: pickling, fermentation, using a flavor wheel, micro-growing, hydroponics, Maillard reactions, and protein alternatives. Prerequisites: CUL 101 (minimum grade C) View Sections

Prerequisites: CUL 101