Emphasis is placed on the techniques used to produce tossed salads, composed salads, grilled vegetable salads and grain, pasta and bean salads. Module J Sandwiches and Alternatives Sandwich varieties and their alternatives are discussed. Students explore the preparation of vegetable and nut spreads, hot and cold sandwiches, veggie-burgers, pizza, burritos and wraps. The role of the appetizer in menu preparation is discussed. Students develop skills in the preparation of hot and cold hors d'ouvres, sushi, antipasto platters, pates and terrines as well as ethnic appetizers.
Emphasis is placed on the complementary flavours and nutritional requirements.
The basic principles of grain, bean and pasta preparation are discussed. Students are introduced to a wide variety of grain, bean and pasta dishes as well as combination dishes that employ blends of ingredients. A review of vegetable properties and cooking methods is undertaken. Module N Entrees Skills are developed in the selection and combination of entree preparation as dishes are prepared for service in the College's training dining room. The variety of preparation includes casseroles and stews, stuffed vegetables, filled pastries and tarts, seitan and gluten products as well as the preparation of timbales and other ethnic specialties.