Course curriculum

  • 1

    Taking the Forward Food Pledge

    • Forward Food Pledge Survey (Mandatory to access training)
  • 2

    Introduction

    • Introduction to Forward Food Culinary Course 2

    • Welcome from Chef Amy Symington

    • Course Workbook (Please download)
  • 3

    Lessons

    • Section Introduction

    • Understanding the Plant-Forward Revolution

    • Succeeding with Plant-Forward Menus

    • Plant-Based Recipe Development
  • 4

    Sauces

    • Section Introduction

    • Caesar Dressing

    • Mayonnaise

    • Béchamel Sauce
  • 5

    Breakfast

    • Section Introduction

    • Tempeh Bacon

    • Fried Tofu Egg Breakfast Sandwich

    • Vanilla French Toast
  • 6

    Mains

    • Section Introduction

    • Creamy Corn Chowder

    • Seitan Bourguignon with Cauliflower Mash & Roasted Brussels Sprouts
  • 7

    Course Conclusion

    • Closing Remarks

    • Feedback Survey