Grains and Legumes in the

Plant Forward Kitchen

Grains and legumes are staples around the world, and for good reason, They offer unmatched diversity and unending possibilities in the plant-forward kitchen, delivering delicious flavor alongside excellent nutrition.

The Grains and Legumes in the Plant-Forward Kitchen course teaches you fundamental grain theory, how to cook grains and how to use legumes and pulses in the plant-forward kitchen. 
Overview

This course will enable you to

  • Define grains, cereal grains, and pseudo-grains
  • Describe the quality characteristics of grains regarding color, aroma, cleanliness, consistency of size
  • Explain the process by which grains are transformed to become edible by cooking
  • Identify legumes and pulses used in the plant-forward kitchen
  • Summarize the role of rediscovered legumes and pulses in propagating biodiversity

Course contents