Our mission was to attend the three days of class/lab sessions, and then spend another day in training to begin preparations so we can teach the course to other food service staff around the state. We prepared 60 different dishes. The pace was hectic, and we all felt like we were Iron Chefs for the week. At the end of each lab session, we were expected to taste test every dish and rate it. By the end of the day I was so stuffed that the last thing I could think about was eating dinner. It was insane, my poor belly felt worse than over-indulging on Thanksgiving Dinner.
Here are some examples of the end results...
Mexican Quiche made with whole wheat pie crusts
Homemade Pizza Crust with Homemade Sauce and Reduced Fat Cheese