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CHEF 304

This course will build on the knowledge gained in Chef 104 and 204 to allow the student to reliably demonstrate the ability to provide accomplished culinary planning, preparation and execution of a variety of vegetable based dishes in food service operations.  The student will adapt culinary techniques, specifications and sourcing of ingredients to prepare and present a variety of vegetable based international and regional cuisines.  The student will gain a working knowledge of detailed vegetable theory and demonstrate practical skills in vegan, lacto-ovo, pesce and lacto vegetarian dishes.