PCA-104 Vegetables, Starches, and Fruits
Students will acquire the skills and knowledge of selecting, cutting, storing, and cooking vegetables and fruits. This course also encompasses principles and methods of selecting, and cooking potatoes, pastas, including rice, grains, and legumes, for service to customers.
- Admission to the Culinary Arts Program.
For more information visit our timetable
For information about transferability: BCTransferGuide.ca