Start Date

25-5-2020 12:00 PM

End Date

25-5-2020 12:15 PM


through which culinary arts education can be examined. This paper evaluates if the innovative skillset to produce plant-based cuisine is being cultivated and to bridge the gap between culinary arts education and consumer needs by discussing the importance of adaptable curriculum design to better address future dietary trends. I am not vegan, but as an educator my motivation is to use veganism as a lens to examine culinary arts education in the recently formed Technological University Dublin (TU Dublin). Whilst change in higher education can be gradual, this transition offers an opportunity to reflect on how to best shape the future curricula. This paper intends to be a timely catalyst to ask the question ‘how disruptive is culinary arts education?’; to reflect on what we are learning, teaching and cooking, and, more importantly, how to ensure relevance of curriculum content. First, the significance of plant-based cuisine in the contemporary culinary field is explored. Then the evolution of culinary arts education is outlined. Finally, Practical Cookery, the prescribed textbook on the Higher Certificate in Culinary Arts programme at TU Dublin (Technological University Dublin, 2019a), is examined. A comparative analysis of content related to veganism is used to investigate if culinary arts education is responding to the plant-based trend. The findings are discussed, and recommendations made as to how culinary arts education can be more disruptive in a positive way.



May 25th, 12:00 PM May 25th, 12:15 PM

Keeping Pace with the Vegan Race: a Challenge for Culinary Arts Education