Classroom Lab Sessions
Enhance your culinary curriculum with five four-hour courses designed to go from classroom to lab. These five sessions will reinforce students’ basic culinary skills through creative applications.
Lesson 6 - Lab Session I
Lab Session I “Maximizing the Avocado Yield” – Students will discuss the various stages of avocado ripeness, and identify appropriate preparation methods for Hard, Breaking and Ripe avocados.
Lesson 7 - Lab Session II
Lab Session II “The Versatile Avocado” – Students will cut-seed-peel the fresh avocado in halves, slices and dices, then incorporate fresh avocados in dishes from breakfast to dinner, and in various ethnic cuisines.
Lesson 8 - Lab Session III
Lab Session III “Baking with Fresh California Avocados” – Students will learn techniques for substituting fresh avocados for saturated fats in baking applications.
Lesson 9 - Lab Session IV
Lab Session IV “Making Recipes Flavorful and Nutritious” – Students will understand the underlying issues that cause weight gain and obesity, then learn how to modify recipes for flavorful and nutritious results.
Lesson 10 - Lab Session V
Lab Session V “Fresh California Avocados: Proper Handling” – Students will learn how to handle fresh avocados in tableside preparations.