Course description
Design and prepare nutritionally balanced menus and other culinary offerings typical of vegetarian cuisine.
Why enrol on this course?
Who can take this course?
Employed, self-employed or unemployed people who want to improve their skills.
Free course
Subsidised training, at no cost to the student.
Online course
Study from home with a flexible format.
Certified course
When you finish you will be able to certify the training you have completed.
Course content
• Characterisation of vegetarian cuisine.
- Basic concepts.
- Origins and evolution of vegetarian cuisine.
- Vegetarian cuisine in Europe.
- Types of vegetarian cuisine.
• Nutritional properties of food for balanced menus.
- Definition of vegetables and pulses: concepts. Classification by species and variety.
- Nutritional properties. Organoleptic factors that determine quality. Seasonality.
- Greenhouse and organic crops. Baby vegetables. Sprouts.
- Commercial presentation according to treatment (freeze-dried, frozen, preserved in their natural state, etc.). Fresh-cut produce.
- Identification of cereals: millet, quinoa.
- Description of pulses.
- Description of seeds.
- Other natural foods and how they are used in restaurants: tofu, seaweed, soya, seitan, tempeh, yoghurt, kefir, etc.
• Using cooking and preservation techniques.
- Cooking techniques.
- Preservation techniques.
• Preparing vegetarian dishes, designing menus and other culinary offerings.
- Salads and dressings.
- Cold soups and creams in the restaurant.
- Vegetables and fruit as side dishes.
- Vegetable terrines, puddings and pâtés.
- Croquettes, meatballs, burgers and escalopes made with cereals and pulses.
- Baked savoury pies.
- Filled puff pastry.
- Desserts: cakes, flans, biscuits, chocolates, etc.
- Basic concepts.
- Origins and evolution of vegetarian cuisine.
- Vegetarian cuisine in Europe.
- Types of vegetarian cuisine.
• Nutritional properties of food for balanced menus.
- Definition of vegetables and pulses: concepts. Classification by species and variety.
- Nutritional properties. Organoleptic factors that determine quality. Seasonality.
- Greenhouse and organic crops. Baby vegetables. Sprouts.
- Commercial presentation according to treatment (freeze-dried, frozen, preserved in their natural state, etc.). Fresh-cut produce.
- Identification of cereals: millet, quinoa.
- Description of pulses.
- Description of seeds.
- Other natural foods and how they are used in restaurants: tofu, seaweed, soya, seitan, tempeh, yoghurt, kefir, etc.
• Using cooking and preservation techniques.
- Cooking techniques.
- Preservation techniques.
• Preparing vegetarian dishes, designing menus and other culinary offerings.
- Salads and dressings.
- Cold soups and creams in the restaurant.
- Vegetables and fruit as side dishes.
- Vegetable terrines, puddings and pâtés.
- Croquettes, meatballs, burgers and escalopes made with cereals and pulses.
- Baked savoury pies.
- Filled puff pastry.
- Desserts: cakes, flans, biscuits, chocolates, etc.