In this course students will gain knowledge on purchasing, handling, and storage techniques for vegetables, fruits, pasta, rice, and potato products. Students will also be able to identify appropriate cooking and preparation methods for fruits, vegetables, and starches.
Knife skills will be demonstrated further through a variety of traditional cuts of vegetables and potatoes. Kitchen labs will teach the students how to prepare a variety of vegetable, potato, pasta, and rice side dishes that can be used to accompany entrees.
This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.