The badge earner demonstrated competency and knowledge in plant-based techniques, kitchen and food safety, knife skills, stocks, moist- and dry-heat cooking methods, plating and presentation, and culinary nutrition. The badge earner can prepare a variety of plant-based salads, vegetables, soups, sauces, breads, pastries, and foods for special diets. They have evaluated the importance of whole, minimally-processed, and nutrient-dense foods in a plant-based diet.

• Type Validation
• Level Foundational
• Time Months
• Cost Paid