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Product
Advanced Techniques for Understanding and Cooking With Dietary Restrictions
$345.00
Instructor: William Davis
Hands-on
Monday,Jul.08,2019 10:00 am
CHESTERLAND, OH
Description

(Davis, $345, 4 x 3hrs, 1.2 CEU) Hands-on
Monday & Tuesday, July 8 & 9 and 15 & 16, 10:00 am - 1:00 pm

Learn how to cook delicious food within the restrictions posed by allergies, health concerns, trending diets, and other personal dietary choices.  This class will define specific diets, identify potential challenges and obstacles while cooking within those diets, and suggest possible solutions and substitutions to maximize your ability to confidently deliver satisfying food. Using a mixture of lecture, discussion, and hands-on cooking, students will develop a wealth of nutritional information and practice hands-on techniques that satisfy the needs of an expanding population of nutritionally-aware diners. 

Learning objectives: Understanding allergens, their effects, and methods to control them; identifying various dietary choices and the limitations they impose; techniques for vegan cooking; techniques for gluten-free cooking and baking; employing braising, sauté, sauce-making, and conventional baking techniques in special needs cooking. 

Day 1: Varieties of Vegetarianism (Vegan, Lacto, Ovo, Pescetarian, etc.)
Menu: Carrot, White Bean & Cilantro Sliders; Portabella Stew; Rainbow Salad with Shrimp & Curry Cashew Dressing; German Chocolate Cake

Day 2: The Gluten-Free Crowd
Menu: Chicken Zoodle Alfredo; Persian Spiced Squash Soup with Parsley-Pistachio Pesto; Pork Scaloppini with Vegetable Hash & Sage Sauce; Carrot Cake

Day 3: Avoiding Nightshades, Dairy, Eggs, Nuts & Soy
Menu: Chickpea Curry; Vegetable Lasagna; Asian Vegetable Stir-Fry; Teff Flour Cupcakes with Date Frosting

Day 4: Paleo, Keto, Whole 30 & Other Popular Diets
Menu: Shepherd’s Pie with Cauliflower Mash Crust; Cauliflower Rice Paella; Grass-Fed Beef Tacos with Avocado Lime Gastrique; Chocolate Chip Skillet Cookie



QTY:

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.