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Understanding & Cooking Fruits, Vegetables & Starches

Course Information


Credit Hours: 5

Course Pre-Requisites: None

Course Co-Requisites: None

Course Description

Students will understand the factors that influence texture, flavor, color and nutritional changes when cooking fruits, vegetables, and starches.  Students will determine the pluses and minuses of frozen, canned and dried when compared to fresh.  In-depth study of starches will result in the proper selection, preparation and cooking.