Fundamentals of Fruit and Vegetable Carving
Do you want to impress people with stunning food presentations? Do you enjoy expressing your creativity through culinary arts? Then this course is for you! Discover the principles of carving techniques and practice making your own designs! By the end of the course, you will be able to transform ordinary fruits and vegetables into extraordinary masterpieces that will wow your friends and family.
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Fundamentals of Fruit and Vegetable Carving
- Method: Face to Face
- Contact Hours: 6 hours
- Price: TT$795
Next Session: May 10, 2025
Date: 10th May,2025|
Day: Saturday|
Time: 9am-3 PM|
Class structure: Face-To- Face
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Course Summary
Fundamentals of Fruit and Vegetable Carving
- Method: Face to Face
- Contact Hours: 6 hours
- Price: TT$795
Next Session: May 10, 2025
Date: 10th May,2025|
Day: Saturday|
Time: 9am-3 PM|
Class structure: Face-To- Face
Learning Outcomes
- Gain knowledge and skills relating to carving/producing show pieces.
- Learn to work with a variety of fruits and vegetables
- Evaluate faults and causes in shape
Course Description:
This one day (6HRS) course introduces students to create edible works with fruits and vegetables and discusses the principles of garnish and carving techniques, shape and sizes.
Vegetable creation:
- Onion Mum
- Pimiento Lilly
- Tomato Rose
- Chive Fern
- Carrot Rose
- Carrot Lilly
Fruit creation:
- Watermelon carving
- Pumpkin carving
- Squash carving
Showpiece display
- Students would be placed in groups. Each group would be presenting their creations displays.
Specific Learning Targets/ Objectives
- identify the different types of tool in fruit and vegetable carving and indicate their uses
- Discuss the principle of garnishing vegetables
- Demonstrate the garnishing techniques for vegetables
- Discuss principles of carving, sculpturing vegetables.
- Demonstrate carving, sculpting techniques for vegetables.
- Evaluate faults and causes in shape in vegetable creations
- Discuss principles of carving, sculpturing fruits
- Demonstrate carving, sculpting techniques for fruits.
- Evaluate faults and causes in shapes in fruit creations
- Demonstrate vase decoration with fruits and vegetables.
Resources:
- Paring Knife
- Carving Knife
- Fruits & Vegetables
Course Instructor(s):
Chef Vergiss Lovelace
Culinary expert, fondly known as “Chef Love” is a Certified Hospitality Educator (CHE) by the US Culinary Association with over a decade of teaching experience. His long illustrious career in the food services industry stemmed from his curiosity and love for food from the age of 13. Chef Lovelace holds a Masters Degree in Mediterranean style cuisine and a BSc in Culinary Arts from the Trinidad and Tobago Hospitality Tourism Institute (TTHTI). His illustrious career and training include tutelage with two (2) star Michelin Chef Enard Walter and one (1) star Chef Davide Palluda and 13 years as a Chef at the Prime Minister’s residence for dignitaries such as Marjorie Albright (former Attorney General of US) and Fidel Castro (former Cuban president). Chef Lovelace is also trained in the art of chocolate and sugar fundamentals and is a member of the World Ice Carving Association.
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Frequently Asked Questions
When is the next cycle of this course?
If you do not see a next session date for this course, you can still register today and we will notify you as soon as a new date is published. You can then make payments after a date is confirmed.
How do I register for this course?
- Create an account or log in.
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- Choose payment option.
- Make payment.
Do you have a payment plan?
Yes! We can offer you a payment plan if you are unable to pay the course fees in full upfront. Please contact us.
Can I pay with cash?
Cash deposits can be made at the bank. You can also pay via bank transfer or credit card through our website.
Note: We no longer accept cash payments on campus.
Do I get a certificate upon completion of this course?
Yes you will receive your certificate upon completion once all fees are paid.