With a global focus on plant based foods, it has become crucial for chefs to understand vegetables and their preparation. 

Vegetables are an essential part of daily wellness.  As such, knowing how to make  preparations such as the classic ratatouille, that is as visually appealing as it is delicious, is part of the skill set a chef requires. 

This module will delve into the best way to prepare vegetables to showcase their colours, textures and flavours. You will also learn how to prepare classic preparations with and without lashings of cream, trendy plant based dishes and how to work with the wide variety of vegetable proteins available today. 

This Module should be studied hand-in-hand with Module KM 11 Basic Ingredients.