LWT 247 - Plant Based Food Prepping

Credits: 2
Instructional Contact Hours: 2

 

Prerequisite(s): N/A
Corequisite(s): N/A
Lecture Hours: 30 Lab Hours: 0
Meets MTA Requirement: None
Pass/NoCredit: Yes

Outcomes and Objectives  

1. Demonstrate the ability to recognize animal ingredients.
   1. Document and report what packaged non-perishable foods in your pantry contain animal ingredients.
   2. Recognize animal ingredients listed on packaged food labels.
2. Describe available substitutions to animal ingredients.
   1. List and describe ingredients that can be used as substitute for eggs, dairy, and meat, in recipes.
   2. List methods to replace dairy in vegan recipes.
3. Describe appropriate food prepping techniques related to a plant-based diet.
   1. List non-perishable staples that should always be in a vegan's pantry.
   2. Demonstrate organization in food prepping and in your panty.
   3. List and describe helpful and environmental friendly, inexpensive kitchen tools and food prepping supplies.
   4. List examples of ways to eat plant-based on a budget.
   5. Prepare and plan plant-based meals.
   6. Prepare shopping lists and plan weekly meals.
   7. Prepare health enhancing plant-based nutritious bowls and smoothies.
   8. Organize your cupboards and pantry.
   9. List ways to save money for food expenses.
   10. List and describe environmentally friendly practices for recycling.