Business and Economics

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Product Details

The History and Health Benefits of Vegan Cooking (CUL-280)
Various: distance learning format

Varies (self-study; self-paced)

March 2022 - Present.

Subject Area:
Culinary and Hospitality

Number of Credits:

Learner Outcomes:

Upon completion of this course, students will be able to: evaluate and understand the advantages of cooking and eating vegan; apply nutritional principles of clean eating to their diet; analyze the various elements in a variety of carbohydrate based ingredients; and convert an unhealthy recipe into a healthy one using plant-based substitutions.


The History and Health Benefits of Vegan Cooking (CUL-280) explores the foundation and benefits of cooking vegan and the history behind this new phenomenon. Topics include how to obtain protein power from plants, clean vegan eating, minding your minerals and the two faces of carbohydrates. Included in this course is the historical perspective of where food comes from with a narrative by Michael Twitty, an acclaimed food historian, author and a practicing vegan.

Credit recommendation:

In the associate/certificate degree category, 3 semester hours in Culinary Arts, or Food Studies (2/22).