Associate Chef and Instructor Training: Culinary Arts

Course curriculum

1. INTRODUCTION: BECOMING A CHEF
1. Onion Sunflower Seed Flatbread
2. Garlic Herbed Croutons
3. Almond Mila Muffins
4. Almond Buckwheat Bagels
1. Crispy Sweet Onion Rings
2. Condiments - Cashew Mayonnaise
3. Condiments - Hot Mustard
4. Condiments - Real Tomato Ketchup
5. Zoom Burger
6. Kale cole slaw
1. Corn tortillas
2. Gazapacho
3. Mexican Seasoned Rice
4. Enchiladas de Verduras con Chili Colorado
5. Avocado Salsa
6. Chili Colorado Sauce
1. Vietnamese Salad Rolls
2. Spicy Sweet n' Sour Sauce
3. Bon bon Sauce
4. Asian Slaw
5. Asian Style Wild Rice
6. Vegetable Teriyaki stirred not fried
7. Teriyaki Sauce
8. Sesame Sea Palm and Kelp Noodles
1. Nut Tuna Pate
2. Nut Tuna Pate stack
3. Quiche Crust
4. Spinach Mushroom Quiche
5. Red Pepper Remoulade
1. Minestrone Italiano
2. Almond Pesto Torta
3. Sprouted Pizza Crust
4. Pizza Sauce
5. R Garden Pizza Assembly
6. Living Lasagna Part 1 Zucchini Noodles
7. Living Lasagne Part 2 Marinara Sauce
8. Living Lasagna Part 3 Components
9. Living Lasagna Part 4 Assembly
1. Horiatiki
2. Savory Zucchini Hummus
3. Dolmas
1. Travel In the Raw
2. Sunflower Seed Pate and Seaflower Snacks
3. Raw Snacks
1. Chocolate Mousse Tart
2. Lemon Tartlet
3. Chocolate Pecan Tart
4. Artisan Confections I: Real Live Fudge
5. Artisan Confections II: Turtle Truffles and Caramels
6. Artisan Confections III: Coconut Almond Joyous

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