We t ake your basic culinary skills to a new height and explore the world of accompaniments and side dishes that complement the protein on the plate. Through lectures, demonstrations and hands-on production you will discover the techniques needed to elevate a good food into a complete meal. During this course you will:

• Learn the proper techniques of preparing appealing vegetables.
• Explore how highlighting vegetable accompaniments can address today’s health concerns and be profitable to your bottom line.
• Gain the skills necessary to provide your customers with an enticing and tempting "completed" plate.
• Discover the variety and proper handling techniques for grains and legumes.

By deepening your understanding of these all-important cooking fundamentals, you will enhance your overall skills and become a more versatile, more creative culinary professional. Through lecture, demonstration, and hands-on production, you will:

• Learn to prepare meals using fundamental techniques including saute, stir-frying, pan- and deep-frying, grilling, broiling, roasting, shallow- and deep-poaching, stewing, braising, and steaming.
• Study the principles of vegetable and starch cookery.
• Refine knife skills.
• Work in teams to produce a variety of menus.

• Cooking Essentials
• Cooking Principles
• Soups, Stock & Sauces
• Techniques of Healthy Cooking
• Ordering