Welcome to Plant-Based Vegan Chef Training Level 1
Plant-Based Vegan Introduction
What are Vegan, Vegetarian and Plant-Based Diet
Health Benefit of Plant-Based Diet
Plant-Based Nutrition Experts, Books and Documentaries
Common Nutrient Concern in Plant-Based Diet
Common Protein Concern in Plant-Based Diet
Plant-Based Ingredients and Pantry
Plant-Based Cooking Tools & Equipment
Basic Measurement
Phase 1: FUNDAMENTAL
*if you have already taken other trainings at our academy, see “You’ve done FUNDAMENTAL already?” TAB
MODULE 1: Kitchen Basic, Food Safety
Worktable Set-Up & Knife Safety
Food Safety & Hygiene
Food Allergy (Food Safety)
MODULE 2: Knife Safety, Skills & Sharpening
Tools Of Trade, Knife Material & Safety
Knife Skills
Knife Sharpening
MODULE 3: Presentation Basic & Food Photography Basic
Presentation & Plating Basic
Food Photography Basic With Your Smart Phone
Bonus 1: Tasting Our Vegan Menu
Food Evaluation
Tasting Our Vegan Menu
Phase 2:
Module 4: Fermentation, Pickling & Sprouting
Introduction To Fermentation
Lacto Fermented Veggies
Introduction To Pickling
Cucumber Pickles (or Any Veggies Pickles)
Onion Pickles
Ginger Pickles
Soaking
Sprouting
MODULE 5: Basic Italian Sauce
Characteristics of Italian Cuisine
Basic Sauce 1 (Soffritto) & “Slow-Cooking”
Chopping Veggies in a food processor (Food Processor Usage)
Cooking oils
Cooking Pots & Pans
Basic Sauce 2 (Marinara)
Basic Sauce 3 (Pesto)
MODULE 6: Mac & Cheese, Pasta
Cheddar Cheese (Blender Usage)
Brazilian Nut Parmesan
Different Types of Gluten-Free Pasta and Its Preparation
Macaroni & Cheese
MODULE 7: Balanced Meal- Nourish Bowl
Cooking Quinoa
Must-Learn 3 Dressings
Gluten-Free, Soy-Free Option for Soy Sauce
Bonus Recipes: More Dressing Variations
Salad Sprinkle: Gomashio
Bonus Recipes: Gomashio Variations
Almighty Tempeh Sauce
Teriyaki Tempeh
Build Your Own Nourish Bowl
Bonus 2: Vegan Restaurant Tour*
(*we will provide some dishes to sample with everybody but not full meal cost for each will be included.)
Phase 3:
MODULE 8: Vegan Dessert/Baking Introduction
Principle of Vegan Baking- “Dry & Wet Method”
Wheat and Egg Replacement, Gluten-Free Flours and Its Nature
Gluten-Free Flour Mixture
Bonus Recipe: Our House-Blend Gluten-Free Flour Mixture
Aluminum-Free Baking Powder and Its Nature
Bonus Recipe: Homemade Aluminum-Free Baking Powder
Natural Sweeteners
Flavorings & Flavor Extracts
MODULE 9: Banana Bread & Cream
Different Types of Ovens
Banana Bread (Dry & Wet Method)
Bonus Recipe: Pumpkin Bread/Cake
Bonus Recipe: Apple Cinnamon Bread/Cake
Tofu Frosting
MODULE 10: Middle Eastern Mezze Plate
Characteristics of Middle Eastern Cuisine
How To Cook Chickpeas
Babaganoush
Hummus
Falafel
Tabbouleh with Quinoa
Tahina
Middle Eastern Mezze Platter
MODULE 11: Sweet Breakfast (Granola, Smoothie Bowl, Porridge) And Cookies
Granola
Plant-Based Milk Variations -OATS milk
Rice Milk
Nut & Seed Milk
Bonus Recipe: Quick Nut Milk
Protein Smoothie Bowl
Superfoods, tonic herbs, medicinal mushrooms
Bonus Recipe: Sweet Quinoa Porridge (Leftover Quinoa Usage)
MODULE 12: Cookies
Cookies
Bonus Recipe: Cookie Varieties
MODULE 13: Burgers and Condiments
Burger Patty & Variations (Tempeh, Tofu, Beans)
Basic Sauce 4 (Soy Mayonnaise)
Bonus Recipe: Aquafaba Mayonnaise
Bonus Recipe: Cashew Mayonnaise
Basic Sauce 5 (Ketchup)
Build Your Own Burger
Bonus Recipe: Our Teriyaki Tempeh Burger
Phase 4:
MODULE 14: Gluten-Free Yeast-Free Soda Bread & Butters, and Soups/Stew
Gluten-Free Soda Bread (Yeast-Free)
Vegan Butter
Veggie Broth/Veggie Stock
Basic Soup & variations (with & without Soffritto)
Basic Stew & variations (with & without Soffritto)
Miso Soup
MODULE 15: Japanese Sushi Rolls (Dragon Roll)
All About Sushi, Sushi Condiments & Language
Sushi Rice
Bonus Recipe: Brown Rice Cooking
Cream Nut Cheese
Mayo Flavoring Variation (Wasabi Mayo, Chipotle Mayo)
Teriyaki sauce
Dragon Sushi Assembling
Bonus Recipe: Sushi Sandwich (NIGIRA~ZU)
MODULE 16: Non-Fried Snacks & Air-Frier Usage
Air-Frier Usage
Air-Fried French Fries
Air-Fried Buffalo tempeh (/cauliflower /tofu)
Bonus Recipe: Gluten-Free Panko Breadcrumbs
Bonus Recipe: Homemade Hot Sauce
Dipping sauce variations
Bonus: Use Dehydrator Function for Dehydrated Fruits and Veggie Chips
MODULE 17: Vegan Cheeses
Vegan Mozzarella Cheese
Balsamic Reduction
Caprese salad
Party Cheese Balls
MODULE 18: Savory Breakfast
Tomato Chutney
Chickpea Omelet (Served with Soda Bread, Butter and Chutney)
Phase 5:
MODULE 19: Life Is a Blessing Cake
Peanut Butter Cream
Chocolate Ganache
Life Is a Blessing Cake Assembling
Cake Decoration with Colors
MODULE 20: Muffin & Whip Creams
Lemon Coconut Muffin and its Variation
Whip Cream, Flavor & Color Variations, Cream Piping Techniques
MODULE 21: Gluten-Free Yeast Flat Bread & Pan-fry-Pizza
Gluten-Free Yeast Flat Bread /Pizza Dough
Fry-Pan-Pizza with Marinara, Pesto, Vegan Mozzarella Cheese
MODULE 22: Malaysian Laksa
Characteristics of Malaysian Cuisine
Chili Jam
Laksa Paste
Laksa Soup
Different Types of Gluten-Free Asian Noodles and Its Preparation
Laksa Assembling (With Noodles, Teriyaki Tempeh, Steamed Veggies, Air-Fried Onion)
MODULE 23: None-Baked Chocolate Tofu Tart
None-Baked Chocolate Tart Crust
None-Baked Chocolate Tart (Tofu Chocolate Filling)
MODULE 24: Indian Ferment – Masala Dosa
Characteristics of South Indian Cuisine
Dosa Batter
Sambar
Masala Potato
Coconut Chutney
Tamarind Chutney
Masala Dosa (Dosa Cooking and Assembling)
Final Project
FINAL PROJECT & graduation party