Phase 1 requires the student to select and prepare ingredients and equipment before the beginning of service i.e., mise en place. The following activities will be completed during this phase: • Activity 1: Selection of ingredients according to food preparation list and standard recipes • Activity 2: Selection and preparation of equipment • Activity 3: Portioning and preparation of ingredients. Phase 2 requires the student to cook and present the recipes. During this phase, Activity 4 will be completed. In this activity, the student would prepare and cook various vegetarian and vegan dishes following standard recipes using the different food products and cooking methods specified in the table/Recipes (Appendix D). Vegetarian and vegan dishes Types of products to use Cooking method Mushroom fajitas with avocado hummus Fresh vegetables and fruit Fermented vegetables Grains and pulses Legumes Poaching Roasting Vegetable risotto Fresh vegetables Dairy products Arborio Rice Frozen vegetables Roasting Boiling Braising Blanching Steaming Squash, sage