Format: Hybrid (Online + Practical Farm & Lab Workshops)
Level: Culinary R&D Chefs, Executive Chefs, Food Innovators, Sustainability Specialists
Duration: 6 months | 24 weeks | ~140 hours
Weekly Load: 4–6 hours
Certification: Certified Sustainable Agriculture & Culinary Specialist (CSACS)
By the end of this program, participants will be able to:
• Understand principles of sustainable agriculture and food systems
• Apply farm-to-table practices in culinary operations
• Select ingredients based on environmental impact and seasonal availability
• Conduct sustainability audits for kitchens and menus
• Integrate plant-based, regenerative, and alternative protein solutions
• Document sustainable sourcing and R&D using WRID standards
• Develop innovative dishes aligned with ecological and nutritional goals
| # | Module | Duration | Key Topics |
|---|---|---|---|
| 1 | Foundations of Sustainable Agriculture | 2 weeks | Agroecology, organic farming principles, food security |
| 2 | Plant-Based & Alternative Proteins | 3 weeks | Legumes, pulses, mycoprotein, insect protein, plant-based R&D |
| 3 | Seasonal & Local Sourcing | 3 weeks | Farm-to-table sourcing, traceability, seasonal menus |
| 4 | Environmental Impact & Carbon Footprint | 3 weeks | Food waste management, energy efficiency, eco-friendly practices |
| 5 | Culinary Applications of Sustainable Ingredients | 3 weeks | Recipe adaptation, flavor optimization, texture & nutritional considerations |
| 6 | Farm & Lab Field Studies | 3 weeks | Visits to sustainable farms, urban agriculture, vertical farming |
| 7 | R&D Project Planning | 2 weeks | Menu development, ingredient trials, WRID documentation |
| 8 | Capstone Project | 5 weeks | Sustainable menu creation, sensory evaluation, sustainability report |
Ingredient sourcing & farm visits
Plant-based recipe development & testing
Waste reduction and composting techniques
Sensory evaluation of sustainable dishes
Menu engineering with sustainability metrics
WRID documentation for farm-to-table projects
| Component | Weight |
|---|---|
| Weekly practical tasks & field reports | 20% |
| Mid-term sustainability & culinary quiz | 20% |
| Applied R&D Projects (3 sustainable dishes) | 30% |
| Final Capstone: Sustainable menu + R&D sustainability report | 30% |
Capstone Deliverables:
✅ Farm-to-table menu with WRID documentation
✅ Ingredient sourcing & sustainability report
✅ Sensory evaluation sheets
✅ Visual and video documentation of sustainable R&D
Digital scales & pH meters
Plant-based cooking tools & mixers
Immersion circulator & sous-vide setup (optional)
Sensory evaluation kits
WRID documentation tools
Field tools for urban / vertical farming demos
Sustainable Culinary R&D Chef
Executive Chef – Farm-to-Table
Food Sustainability Consultant
Culinary Educator – Sustainability Practices
Menu & Product Development Specialist – Eco-friendly Foods
| Plan | Access | Price |
|---|---|---|
| Self-study | LMS + PDFs + quizzes | $400 |
| Guided | Live labs + farm visits + peer review | $1,200 |
| Premium | 1-on-1 mentorship + field lab certification + capstone | $3,200 |
Regional adjustments (UAE / EU) applicable
Lab & farm workbook
Sustainable sourcing templates & checklists
Sensory evaluation & WRID documentation sheets
Access to international sustainable culinary community
Capstone project guidance
“Eco-Gourmet Experience” — 5-Item Sustainable Menu
Seasonal vegetable amuse-bouche with edible microgreens
Plant-based protein entrée with regenerative grains
Fermented & preserved side dish using zero-waste techniques
Sustainable seafood dish with traceable sourcing
Dessert highlighting local, seasonal fruits with minimal processing
Title: Essentials of Sustainable Agriculture & Culinary Applications
Duration: 8 weeks | ~32 hours
Delivery: Online + optional 1-day hybrid farm/lab
| Mode | Price |
|---|---|
| Online Guided | $320 |
| Hybrid (1-day field/lab) | $700 |
| Premium | $1,300 |
Modules:
Introduction to sustainable agriculture & farm-to-table
Seasonal & local ingredient sourcing
Plant-based culinary techniques
Waste reduction & eco-friendly kitchen practices
Mini project: create 1 sustainable signature dish
Badge: Sustainable Culinary Micro-Specialist
Lab & field workbook
Ingredient sourcing & sustainability checklists
WRID documentation for sustainable recipes
Capstone sustainable menu & digital portfolio
