Outline of Course Content: (Total Time - 54 hours)

TIME ALLOCATED:
3 hours per lecture topic

TOPICS/ACTIVITIES:

1. Introduction to Vegetarian Nutrition
• a. Overview of vegetarianism
• b. Importance of vegetarian cuisine to food service operations
• c. Industry examples of vegetarian cuisine
• d. Resources available

2. Vocational Opportunities for Vegetarian Food Service
• a. Commercial Sector: restaurants, catering, business and industry, in- store food services, resorts and hotels
• b. Noncommercial Sector: primary and tertiary healthcare, colleges and universities, correctional facilities, child care and K-12

3. Lacto-ovo vegetarians
• a. Definition and popularity
• b. Lifestyle
• c. Menu and Recipe design
• d. Nutritional considerations

4. Vegans
• a. Definition and popularity
• b. Lifestyle
• c. Menu and Recipe design
• d. Nutritional considerations
• e. Organizations
• f. Industry examples

5. Pescans
• a. Definition and popularity
• b. Lifestyle
• c. Menu and Recipe design
• d. Nutritional considerations

6. Fruitarians / Raw Foods Movements
• a. Definition and popularity
• b. Lifestyle
• c. Menu and Recipe design
• d. Nutritional considerations
• g. Organizations
• h. Industry examples

7. Religious / Philosophical Trends
• a. Green movement
• b. Animal rights movement
• c. Macrobiotic movement
• d. Thoughts on vegetarianism and religion (i.e. Buddhism, Hinduism, fast days, etc.)

8. Recipe Construction
• a. recipe types
• b. ingredient selection
• c. ethnic considerations
• d. sample recipes

9. Menu Construction
• a. menu types
• b. selection of menu types
• c. ethnic considerations
• d. sample menus

10. Promotion / Advertising
• a. Sources of free and public access advertising
• b. vegetarian selling points
• c. business ethics

11. Specialty Products
• a. fresh products
• b. frozen products
• c. dried products
• d. ready-to-use products

12. Specialty Equipment
• a. Food Processors
• b. Slow cookers
• c. Steamers
• d. Microwaves
• e. Radiant ovens

13. Vegetarian Ethnic Cuisines
• a. Near Eastern
• b. Middle Eastern
• c. Asian
• d. African
• e. Native American
• f. Caribbean

14. Ingredient Substitution
• a. for meat cookery
• b. for dairy preparation
• c. for baking

15. Vegetarian Catering
• a. identifying the market
• b. sample menu and banquet design
• c. pricing

16. Vegetarian School Food Service
• a. K-12 (meeting type A school lunch federal guidelines)
• b. colleges and universities

17. Relating Vegetarian Nutrition to Current Health Trends
• a. Cardiac health
• b. Reducing cancer risk
• c. Controlling diabetes and related diseases
• d. Maximizing athletic performance

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© 1996- The Vegetarian Resource Group PO Box 1463, Baltimore, MD 21203 (410) 366-8343 Email: [email protected]
			Last Updated December 13, 2000	Graphic design by
		The contents of this web site, as with all The Vegetarian Resource Group publications, is not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. All contents of these lectures are copyright Chef Nancy Berkoff and The Vegetarian Resource Group. Web site questions or comments? Please email [email protected].