Flavor, creativity, convenience, health, and variety. Today’s consumers are increasingly conscious of the food choices they make, from health reasons to environmental factors. Considering that animal protein was the star of the dish in traditional training, many chefs and culinary teams are challenged to design and deliver sustainable and flavorsome plant-based offerings, at scale. Until now, a lack of plant-based cooking training only further exacerbated this challenge.

Building on the industry-acclaimed ProChef® online training solution, The Culinary Institute of America’s new Plant-Forward Kitchen Training and Certification program prepares cooks and chefs for the seismic—and indefinite—shift towards plant-forward, sustainable cooking. From understanding the challenges of sustainability to the fundamentals of nutrition, food science, and cooking at scale, this online training program consists of 19 courses that will elevate the skills and confidence of even veteran professional chefs. All courses are available in English and Latin American Spanish.

 
 

What it is and How it Works:

  • An easy-to-use digital training system that supports managers, chefs, and cooks.

  • A cloud-based web application that ensures 24/7 access to an unparalleled video learning system.

  • A benchmark for standard operating procedure consistency. 

  • A training guide and day-to-day resource for chefs to mentor cooks.

  • A truly integrated and controlled, self-operated, industry-validated training program that develops new employees into productive cooks.

  • Implementation experts set up your customized workspace on the Lobster Ink platform and onboard associates.

  • Learners automatically receive the relevant training material based on their job role.

  • Properties conduct a CIA Mentorship Residency to train culinary team leaders to mentor their employees using ProChef® competencies and the Lobster Ink platform.

  • New content is regularly added (e.g., Baking and Pastry, Global Cooking Specialties, etc.).

  • Properties are invited to quarterly live webinars and conference updates, hosted by the CIA with guest chefs.

Features:

  • Quick onboarding to the Lobster Ink platform, with automatic content assignment, based on job roles.

  • Interactive culinary training that can be accessed on any device, anytime, anywhere.

  • Ongoing evaluation through theory and practical assessments.

  • Reporting dashboard to monitor engagement, progress and performance.

  • Recognize excellence and provide structured career paths to culinary team members.

 

Benefits:

  • Delivers training to one consistent standard with 24/7 access.

  • Drives staff engagement and retention.

  • Strengthens your internal talent pool.

  • Ties directly to organizational goals.

  • Demonstrates growth opportunities.

  • Helps to attract new talent.

  • Builds culinary culture.

  • Provides a clear and structured culinary career path.

  • Achieve health and sustainability menu goals at your operation.

The End Result:

  • Training across all business units is conducted in a consistent way.

  • An internally managed, self-sustaining training system that fosters ongoing skills development.

  • Stronger relationships between employers and employees.

  • Mentors develop and grow, while cooks grow into mentors.

  • Cooks’ skills are kept relevant, ensuring they meet the industry’s evolving requirements.

  • Ongoing content development supports all levels of learners in their professional growth.

Curriculum Summary

Plant-Forward Kitchen Training and Certification includes 4 Learning Paths, 19 courses, and 97 lessons covering basic vegetable cooking techniques, plant-forward recipe demonstrations, flavor development strategies, and more. Find a detailed curriculum outline here.

Learning Path 1: Foundations for the Plant-Forward Kitchen

Become part of the plant-forward movement with the first course in the Plant-Forward Kitchen Training and Certification program. This overview introduces the Plant-Forward Kitchen and explains the value of a plant-forward menu. This also includes the fundamental science of cooking, basics of nutrition, foundations of vegetable cookery, and an overview of cooking with grains and legumes.

Lessons: 32

Learning Path 2: Core Culinary Techniques I

Learn how to properly start and finish sauces, soups, and stews with plant-based stocks and thickeners. Learners will become masters at using roux, slurries, and alternative thickeners to finish dishes to the highest quality. This Learning Path also includes emulsions, vinaigrettes, and recipes from the world sauce kitchen.

Lessons: 10

Learning Path 3: Core Culinary Techniques II

Learners are guided on choosing and applying the best technique for the cooking objective. Whether using moist or dry heat, sautéing, frying, roasting, or steaming, learn how to cook vegetables deliciously. This section also includes strategies for volume cooking.

Lessons: 21

Learning Path 4: Core Culinary Techniques III

This learning path teaches learners how identify factors that influence taste and flavor. Learn about key ingredients and ratios, managing allergen control, and how a flavor development strategy can be used to alter eating behavior. This Learning Path also covers making pasta, polenta, risotto and noodles, basic doughs and batters, salads and egg cookery.

Lessons: 34