This module will provide students with an opportunity to creatively explore the potential of botanical cuisine in the modern kitchen. It focuses on using an applied learning approach, integrating with other programme modules in particular team teaching with the Applied Culinary Nutrition module
Dish Design in Plant-based Cuisine
Definition of Plant-based cuisine. The changing role of plants in modern day dish composition. Pioneers and influencers of plant-based cuisine.Comparison of plant-based dishes against proven Classical meat and fish, quality dishes.Selection and execution of high standard recipes to a required criteria. Team-work analysis of dish presentation.
Health & Wellness Trends
The role and influence of plant-based diets in current lifestyles. Implementation of health and wellness trends by the food industry. Exploring the current and future potential of implementing trends into botanical cuisine.
Integrated Nutrition & Dish Composition
Raw-food, plant and botanical based dishes. Dish composition for various lifespan diets.Concentration on balance of textures, colours, nutrition and flavours.
Edible Garden Cuisine
Food styling, modern delivery presentation methods. An opportunity for the horticulturist and culinary student to construct food art, leading to an enhanced pleasurable dining experience.
Botanical Cuisine Menu Development
Original and innovative creation of ' outside the box ' Tasting menu.Structured approach, using traditional and modern processes to produce technical excellence to showcase plant-based dishes with emphasis on their subtleties, harmonies and contrasts in order to achieve and appreciate true quality.
Student -led exploration of challenges
Live-learning and masterclasses from industry leaders in plant-forward dining
Integrated learning and assessment with modules 'applied culinary nutrition' and 'culinary events project management'
Showcase of learning across all modules through the creation and production of a 'botanical performance'
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |