CSATC015 Principles of Vegetable, Fruit, Egg, and Farinaceous Cookery

From vegetables and fruits to eggs, grains, and pasta, this course explores the essential techniques for preparing nutritious and satisfying dishes. You’ll learn how to handle a wide range of ingredients with confidence, balancing flavour, texture, and presentation while following standard recipes.

Whether you're creating plant-based meals or traditional favourites, this course builds the skills you need to work efficiently and creatively in the kitchen.

What You’ll Learn:

Throughout the course, you’ll explore:

• Selection, preparation, and cooking techniques for vegetables
• Working with fruits, nuts, and seeds
• Egg-based dishes and preparation methods
• Cooking pasta, rice, and other farinaceous foods
• Food safety and hygiene during preparation

Ideal for aspiring chefs, kitchen assistants, or those expanding their culinary range, this course provides a strong foundation in plant-based and staple-focused cooking.