The next level of whole food cooking is as follows: Whole Food S.O.U.L food improvements with today’s modern diets, customize meal planning with today’s major health concerns, simplify gluten free food preparation, expand seasonal food options, adjust recipes for medium to large groups, substitutions for a healthy diet plan, expand healthy snack food recipes and preparation, food replacements with common food allergens, budget pricing per recipes and for small to large groups of people, and understand the requirements for completing the food handler’s test. Students will also learn the following methodologies and assessment tools: Demonstrate use and purpose of food processors and blenders, demonstrate use and purpose of kitchen tools and utensils, demonstrate knife and kitchen safety, demonstrate knife skills, explain differences and demonstrate methods of food preparation (cooking, baking, steaming, grilling, etc), explore the professional image (apparel, appearance, style, etc.), demonstrate final project to class incorporating all the methods and skills learned in this class. Supplies: $75 PREREQ: NC 200 and HN 222.