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Chef's Certification Course Outline
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| Monday |
| 9:00am | Orientation, Tools & Tastes |
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Overview of Program; Rules of Kitchen; Equipment & Seasonings (Common Sweeteners, Salts, Bragg's, etc.); Zuchinni Pasta
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| 1:30pm | Drinks, Dressings, Dips & Sauces |
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Green Smoothies, Orange Dreamsicle Slushees, Goddess Dressing, Ranch Dressing, Veggie Italian Dressing, No-oil Poppy Seed Dressing, Applesauce, Onion Dip, Marinara Sauce, Alfredo Sauce and Chocolate Pudding
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| Tuesday |
| 9:00am | Dairy Fixes |
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Nut Milk, Nut Nog, Sour Cream, Cheddar Cheese, Pesto Cheese Spread, Almond Ricotta
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| 1:30pm | Meat Its Match |
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Garden Burgers, Turkey, Deviled-Egg Spread, Tuna Salad, Sunny Pate, Sausage
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| Wednesday |
| 9:00am | Breads & Crusts |
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Pizza Crust, Garlic-Onion Bread, Veggie Wraps & Almond-Herb Croutons
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| 1:30pm | Chips, Crackers & Snacks |
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Zesty Kale Chips, Power Crackers, Sprouted Lentil Crunch, Crackers, Cereal, Trail Mixes & More
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| Thursday |
| 9:00am | Sides & Salads |
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Moroccan Carrot Salad, Veggie Couscous, Kale-n-Mustard Salad, Unsteamed Rice, Waldorf Salad, Fiesta Corn Salad, Peggy's Gourmet Potato Salad, Marinated Veggies, Steaming
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| 1:30pm | Healthy Hot Vegan Dishes |
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Surprise meal!
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| Friday |
| 9:00am | Decadent Desserts |
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Butterscotch Cheesecake, Fruit Crepes, Key Lime Pie, Carob-Mint Brownies, Peggy's Cake, Ice Cream
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| 1:30pm | Pizza Workshop & Transitioning |
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Pizza Cheese, Pizza Sauce, Vegetables
Transitioning Discussion
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