With more people switching to a plant-based diet, it has never been so important for chefs to rethink their usual approach to menu writing. This course will teach you how to cook vegetarian and vegan dishes to a restaurant standard. We'll look at plant-based alternatives, the importance of seasonality and getting as much flavour as possible from the humble vegetable.
In the second half of the course, we will be looking at modern plating and cookery techniques, focussing on the modern side of cookery, with a strong emphasis on different methods of plating. You will learn how to properly balance a dish whilst creating visually stunning plates of food. Over the course of 10 days we will work to develop your current knowledge and boost your confidence and culinary skill.
This course is funded through the National Transition Training Fund and Young Person’s Guarantee.
Applicants aged 25 and over should be unemployed, at the risk of redundancy or have been made redundant at any time from 1 March 2020.