This module examines the culinary physics and chemistry required to master whole plants cuisine in a professional setting. Curriculum covers thermal processing effects on plant cell walls, starch gelatinization, and Maillard reaction optimization without lipid mediums. Students will analyze nutrient retention rates across various cooking methods (steaming, pressure cooking, dry roasting) and learn texturization techniques for plant proteins. Designed for culinary professionals, this course establishes the technical foundation for creating scalable, high-fidelity plant-based menus.
