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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Institute of Culinary Education (The) | Evaluated Learning Experience

Plant-Based Culinary Arts


632 (33 weeks) (432 hours in-class training, plus a 200-hour externship).

The Institute of Culinary Education, 225 Liberty Street, New York, NY and 521 East Green Street Pasadena, CA.

March 2019 – Present.

Instructional delivery format: 
Traditional classroom model
Learner Outcomes: 

Upon successful completion of the learning experience, students will be able to:  execute culinary techniques including: knife skills, sauteing, grilling, roasting, steaming, braising, and poaching a wide variety of vegetables, grains, legumes, and other plant-based foods; prepare a variety of plant-based soups, sauces, hors d’oeuvres, and entrees; cook international specialties from Africa, Asia, Europe, and the Americas; utilize advanced culinary techniques, including sous vide and fermentation to prepare a variety of plant-based entrees; prepare a full complement of conventional and special diet cakes, pastries, confections, and multi-element plated desserts; adapt recipes to conform to dietary requirements; and discuss the role of food in maintaining wellness.


This program is delivered in an instructor-monitored classroom format and consists of required texts, essay assignments, quizzes, homework assignments, labs, skills-based training, on-the-job practice, and a final exam/project. The course emphasizes theory to explain how cooking works, teaches techniques to enable mastery of skills that underlie all plant-based cuisines, palate development to learn about the interplay of flavors, speed, and teamwork in order to secure employment as a culinary professional. The program concludes with a 200-hour externship.

Credit recommendation: 

In the upper division baccalaureate degree category, 15-18 semester hours, distributed as follows: 3 semester hours in Culinary I, 3 semester hours in Baking I, 3 semester hours in Nutrition, 3 semester hours as a Vegetarian Elective, and 3-6 semester hours as a Culinary Externship (2/23).