In this hands-on workshop, chefs will learn flavour profiling, dish composition, seasonality and getting the most from vegetables and vegetable protein ingredients – from root to shoot.

One day

Level 4

Workshop key skills:

• Identify the different types of vegetables and vegetable proteins.
• Describe the characteristics, taste and appropriate uses of each type of vegetable and vegetable protein.
• Demonstrate how to carry out basic preparation cooking and finishing methods for vegetables and vegetable protein.
• Describe basic flavour profile and nutritional values of various vegetables and vegetable proteins.
• List healthier options or dietary alternatives, and know best practice for handling allergens.
• State the safe receipt, handling, storage, preparation and cooking in terms of food safety regarding vegetables and vegetable proteins.
• Identify the cost implications and benefits of showcasing vegetables and vegetable protein on a menu.
• Demonstrate how to create a balanced dish/menu using vegetables and vegetable proteins.
• Understand seasonality and how to minimise waste.