FCP Tastings Winter 2019 Newsletter: Plant-Based News

This article discusses the role The Culinary Institute of America has in promoting plant-based dining, the Menu Adoption Cycle, and how to create compelling menu descriptions for plant-based meals.

  • Release Date: February 18, 2019
  • SKU NSCFCPTW19NPBN
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$24.00
Nonmember Price
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This product is free for FCP members.

This article discusses the role The Culinary Institute of America has in promoting plant-based dining, the Menu Adoption Cycle, and how to create compelling menu descriptions for plant-based meals.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 8018, 8100, 8070, 8120
Performance Indicators: 13.2.4, 7.2.3, 8.1.1

Learning Objectives

  1. Describe the leadership role played by the Culinary Institute of America in promoting plant-based dining
  2. Discuss the lifecycle of plant-based alternative proteins, including those at the earliest and most mature stages of introduction
  3. Create compelling menu descriptions for plant-based menu items

Publish 2019
PDF

  • Release Date: February 18, 2019
  • SKU NSCFCPTW19NPBN