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Hospitality & Tourism
Zero Waste Cooking Foundations
Curriculum
1 Section
20 Lessons
30 hours
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Unit 1 — Zero Waste Cooking Foundations
20
1.1
What Is Zero Waste Cooking?
20 mins
1.2
Boiling It Down: Defining Sustainability
20 mins
1.3
Doing Your Homework: Analyzing Your Food Waste Habits
20 mins
1.4
Taking Inventory of the Food in Your Kitchen
20 mins
1.5
Making Smart Decisions for Your Pantry Storage
20 mins
1.6
Meal Planning Made Easy
20 mins
1.7
Touching on Zero Waste Meal Plan Basics
20 mins
1.8
Sharing Small Plates to Make a Meal
20 mins
1.9
How to Tell Your Quiche from Your Frittata
20 mins
1.10
Putting Stock in the Benefits of Homemade Stock
20 mins
1.11
Flavorize and Tenderize
20 mins
1.12
Getting Creative Sides to the Table
20 mins
1.13
Prepping and Carving a Whole Chicken
20 mins
1.14
Pasta Basics
20 mins
1.15
Keeping It Fresh: Working with More than Just Sliced Bread
20 mins
1.16
Zero Waste Add-ins and Swaps
20 mins
1.17
Setting up Your Bar and the Pour
20 mins
1.18
Feed Crushed Egg Shells to Your Plants
20 mins
1.19
Fresh Bread Crumbs
20 mins
1.20
Replacing Buttermilk
20 mins
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