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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Coopersmith Career Consulting | Evaluated Learning Experience

The History and Health Benefits of Vegan Cooking (CUL-280)


Varies (self-study; self-paced). 

Various; distance learning format.

March 2022 - Present. 

Instructional delivery format: 
Online/distance learning
Learner Outcomes: 

Upon completion of this course, students will be able to: evaluate 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 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).