Advanced Fruits, Vegetables, and Starches is a continuation from Fundamental Fruits, Vegetables, and Starches from the first semester. In this course the student will take a more detailed look at the preparation of potatoes, pastas, rice, grains and vegetables.
A variety of cooking methods will be applied in a lab setting using the techniques they have learned. Applying the knowledge and skills they have thus far developed in this and previous courses, they will prepare and present a variety of vegetable, potato, pasta, and rice side dishes to accompany entrees.
This course is one of the series of courses which, when taken together, will prepare the student to write the second period apprenticeship exam and/or complete the Culinary Arts Diploma Program.