Vegetables and Sides 


Throughout this course each student will:

  • Identify a variety of vegetables, legumes and grains
  • Learn the proper techniques for preparing various colored vegetables, potatoes, and other tubers to minimize loss of texture, flavor, nutrients and color
  • Describe and apply the appropriate steps to produce and quality pasta, whole grains, rice and legumes
  • Combine and arrange side dishes to compliment the main item on the plate
  • Discuss ways to meet customer’s special dietary needs
  • Compare the profitability advantages of various vegetables, grains and legumes



This course will provide the student with new and flavorful accompaniments and side dishes. The students’ skills will be enhanced throughout this educational look into vegetables, legumes and grain preparations. Each day features a combination of lecture, chef demonstrations and hands on production.