Course Description

Fruit and vegetable carving, selection, preparation, use and maintenance of equipment, techniques, preservation, cost calculation and distribution price determination.

Fruit and Vegetable Carving Introduction

  1. History and significance of vegetable and fruit carving
  2. Types of vegetable and fruit carving
  3. Materials preparation
  4. Use and maintenance of equipment
  5. Work preservation


  1. Vegetables and Fruits
  2. Carving Knife
  3. Tray
  4. Box
  5. Thin Whites
  6. Cutting board