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Submitter's Information
Kimberly Wicker
Curriculum Chair
Los Angeles
LA Trade-Tech College
CTE Dean
Marcia Wilson
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Program Details
Plant Based Culinary & Nutrition
New Program
Culinary Arts (130630)
09/01/25
Employers value the role that hands-on and field experiences play in educating and training potential employees in restaurant, agriculture, nutrition, and plant-based lifestyles. The first-hand experience in building and maintaining an ever-growing awareness of plant-based food preparation in restaurants, hotels, and catering establishments allows students to pursue careers in small farms, school gardens, community/urban farming. The demand for local, seasonal, and sustainable cuisines continues to grow. This program empowers students to advance the awareness of plant-based lifestyles in our local communities through meaningful employment opportunities in the plant-based food industry.
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50 completers
Program Proposal Attributes
- Certificate of Achievement: 8 to fewer than 16 semester (or 12 to fewer than 24 quarter) units (B)
This program is helpful for individuals wanting to pursue careers in plant-based nutrition education, green technology, community/urban farming, school nutrition/garden, restaurant or food service industry, and service opportunities emphasizing plant-based nutrition and sustainable farm-to-table campaigns in small- and large-scale restaurants.
Potential employment opportunities as: Chefs and head cooks, first-line supervisors of food preparation and serving workers, food service manager, school garden instructor, market gardener/garden or farm manager/farmer, sustainable agriculture consultant, organic sales, marketing, and outreach, food manufacturer, processing, preparation, handling, packaging.
Course Units and Hours
15
n/a
n/a
Course Report
Students will complete 15 units.
Upon completion of the program, students will be able to:
- Integrate principles of plant-based nutrition and various plant-based cooking methods to produce high-quality nutritionally balanced meals and foods.
- Identify and assess sustainable green technology, culinary production, and operational theory in restaurants and culinary environments.
| Course | Title | Units | Year/Semester (Y1 or S1) |
|---|---|---|---|
| CLN ART 112 | Sanitation and Safety | 2 | S1 |
| CLN ART 118 | Principles of Plant Based Nutrition | 2 | S1 |
| CLN ART 119 | Plant Based Culinary Techniques | 4 | S1 |
| CLN ART 110 | Culinary Green Technology | 3 | S2 |
| PROFBKG 102 | Plant Based Baking Techniques | 4 | S2 |
Supporting Documents
Los Angeles Regional Questions
LACCD
LATTC
Marcia Wilson
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New Program
Culinary Arts, Certicate and Associate of Arts
Hospitality, Culinary, Nutrition & Dietetics
100
Retail, Hospitality, and Tourism
N/A
Submission Details
04/30/25 - 05:17 PM
05/05/25 - 08:31 AM by Gray Rakow
Recommended
Return to Drafts
Please list the reason(s) for returning "Plant Based Culinary & Nutrition". to Kimberly Wicker's drafts. This message will be sent to wickerkc@lattc.edu
Comments, Documents, Voting
Comments
All Comments
Gray Rakow Super User · 05/05/25
Per the college, the TOP code has been revised from 1306.00 to 1306.30.