Plant Forward Kitchen

Programme Overview

Explore the value of plant-forward menus, learn key principles, and discover how you can contribute to a more sustainable culinary future

The Fundamental Sciences of Cooking

Gain a deeper understanding of the principles behind cooking, including heat transfer, flavour development and texture control, to enhance both technique and outcome in the kitchen

Foundations of Nutrition

Learn how to create nutritious, plant-forward meals by understanding global diets and key nutrient principles

Foundations of Vegetable Cookery

Learn how to apply classic cooking methods to vegetables, choosing the right technique to maximise flavour and texture

The Architecture of Flavour

Develop a flavour strategy, understand sensory influences on taste, and use the flavour wheel to refine dishes

Introduction to Primary Cooking Techniques

Master techniques to create satisfying, flavourful plant-forward dishes, with a focus on moisture and vegetable textures

Moist Heat Cooking

Learn how to blanch, steam, stew, and glaze vegetables to enhance their flavour and texture for plant-forward dishes

Dry Heat Cooking

Learn to roast, grill, and broil vegetables to achieve a crispy texture, golden colour, and smoky flavour with perfect moisture and temperature control

Sauté and Stir-Fry

Learn the precise techniques for sautéing vegetables and creating delicious stir-fries, including how to season a wok for optimal flavour

Frying

Learn how to deep fry and pan fry plant-forward ingredients to achieve a crispy, golden texture without compromising on health

Low and Slow Cooking

Learn how to apply low and slow cooking methods like braising and pit roasting to vegetables, enhancing flavour and tenderness with smoky richness

Strategies for Volume Cooking

Master the Just in Time strategy for efficiency and quality in preparing large plant-forward meals, with a focus on food safety and freshness

Grains and Legumes in the Plant-Forward Kitchen

Learn the fundamentals of grains and legumes, how to cook them, and how to incorporate them into delicious, nutritious plant-forward dishes

Stocks and Thickeners

Master the art of plant-based stocks and broths, and learn how to use thickeners to enhance your dishes

Sauces

Learn to create diverse plant-based sauces, from emulsions to global inspirations, building beyond the classic mother sauces

Pasta, Polenta, Risotto and Noodles

Master plant-based versions of comfort foods like pasta, risotto, and noodles, learning the best techniques for each

Basic Doughs and Batters

Learn the fundamentals of yeast and chemically-leavened doughs, and master the art of perfect batters for modern, plant-based dishes

Salads

Learn to build delicious salads from five key components, making them a satisfying option for any meal, whether a starter, side, or main

Eggs in the Plant-forward Kitchen

Learn the fundamentals of cooking eggs, including different omelette varieties, custard preparation, and how to incorporate them into plant-based dishes