Course Outline
Vegetarian Concepts

Course Fee: $85
Course Approved by: The American Culinary Federation
Subject Area: Continuing Education Course for ACF Certification
Continuing Education Hours: 11 CEH
Instructor: Amber Johnson, SOCC Faculty

The fee for this course includes access to all online course materials and an official certificate of completion from chefcertification.com. Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will uploaded to your account, and available through the course dashboard for this course.

Introduction/Course Description:

This course is written for Chefs, food service managers and any professional who serves vegetarian meals within their establishment. The course is not intended to advocate vegetarianism or to criticize vegetarians or their philosophy. In general, vegetarian diets are seen as positive and healthful alternatives to most modern diets. Nevertheless, it will at times offer pointed criticisms of some habits and belief systems common to vegetarians. The course will review the many reasons why some people choose to be vegetarian and describe the types of vegetarian diets. The course will objectively discuss the health benefits and risks of various vegetarian regimens and present nutritional guidelines and practical menu suggestions for serving vegetarian clients.

Course Objectives/Program Outline

This course is broken into major parts called modules. Each module contains sections. Within each section, we cover one or more of the outlined learning objectives for the module. At the end of each module, there is a quiz. All modules include a project. The breakdown for modules within this course is as follows:

Module One-Perspectives and Practices

Learning Objectives:

  • Describe 3 different characteristics of modern vegetarians.
  • Explore reasons why some people choose to consume a vegetarian diet.
  • Describe/define semi-vegetarian, lacto-ovo vegetarian and vegan dietary practices.
  • Explain the non-scientific (i.e. philosophical & religious) rationale for vegetarianism.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Two-Health Aspects and Benefits

Learning Objectives:

  • Describe general health effects of following a vegetarian diet regime.
  • State ways a vegetarian diet can reduce risks of heart disease and elevated lipids.
  • Identify factors in reducing obesity risks and diabetes with following a vegetarian diet.
  • Describe how vegetarianism factors into cancer, gastrointestinal (gut) diseases and osteoporosis.
  • Define and describe phytochemical, antioxidant and functional foods.
  • Describe the health benefits of soy foods. List at least 5 different types of soy foods.

Project 1: Finding Gluetn in the Kitchen
Quiz: Multiple-choice questions that pertain to objectives above.

Module Three-Nutritional Risks

Learning Objectives:

  • Discuss Dwyer's six factors that influence nutritional adequacy of vegetarian diets.
  • Calculate protein needs using the formula provided.
  • List at least 3 sources high in B-12 and 3 sources high in B-6.
  • Describe key aspects in maintaining adequate diet high in calcium, vitamin D iron for vegetarians.

Project 2: Gluten Free Dining
Quiz: Multiple-choice questions that pertain to objectives above.

Module Four-Nutritional Recommendations

Learning Objectives:

  • List at least 5 vegetarian sources of protein.
  • Describe importance of consuming adequate calories.
  • Identify foods that contain high levels of saturated fatty acids.
  • List foods that contain the highest fiber per serving.
  • Describe ways vegetarians can boost their vitamin and mineral intake.
  • Compare and contrast the differences between the Dietary Guidelines for Americans and Recommendations for vegetarians.

Project 3: Bake Up and Old Favorite
Quiz: Multiple-choice questions that pertain to objectives above.

Module Five-Implementation

Learning Objectives:

  • Describe the emphasis of the Vegetarian Food Guide Pyramid.
  • Identify ways to gradually change from non-vegetarian to vegetarian.
  • Describe vegetarian foods that can be used in cooking.
  • Explore vegetarian substitutions for eggs.
  • Explain how the labeling requirements may aid vegetarians in planning their personal diets.
  • List health claims that relate to vegetarianism.

Quiz: Multiple-choice questions that pertain to objectives above.

Final Exam

Multiple choice questions taken from each module

Final Learning Statement

Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be 2-3 pages. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:

  • What are the major concepts of the course that you have learned?
  • What new professional language have you acquired relating to the topic?
  • Thinking back to your project reflections, were you surprised at the outcomes?
  • What new resources did you find in the study of the content?
  • As a chef/food service professional, what new concepts will you now integrate into your work?
  • Are there any ideas that presented themselves as enlightening and useful?
Requirements for Course Certificate of Completion

The following are the general course requirements for issuing a certificate of completion for this course:

  • Student must receive 80% or better on each module quiz as well as the final exam
  • Student must complete all course projects as outlined within the course
  • Student must complete a Final Learning Statement at the end of this course