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Course Curriculum

BASIC COURSE

Students in the Basic Course learn proper use and care of tools and preparation of fruits & vegetables for carving, including: watermelon, gourd, pumpkin, papaya, tomatoes, cucumbers, carrots, chilies and green peppers, radishes and onions. The course focuses on leaf and floral garnish designs for plating, arrangements, displays and cocktail presentation. 2 serving vessel types are included, as well as a platter carving project. As always, we attempt to tailor each course to reflect and accommodate the abilities and goals of the students within it.

DAY 1

  • Tomato Roses and Flowers – 6 designs, 3 constructed of the skins and 3 using the whole tomato.
  • Leaf garnishes (cucumber or carrot) – 8 different types of leaves.
  • Flowers using chilies & bell peppers – 4 different types of flowers.
  • Carrot Flowers – 4 different types of flowers
  • Onion Flowers – 2 different types of flowers.

DAY 2

  • 2 HOUR REVIEW
  • Rim & Cocktail Garnishes with radishes and carrots – 6 different types of designs.
  • Cutting technique2 flower designs teach proper cuts and angles for more complex floral carvings.
  • Emphasis on mastery of the proper angles and knife techniques and handling for control while carving, using pumpkin/squash pieces.

DAY 3

  • 2 HOUR REVIEW
  • Serving Vessels, bowls and plates using carrot, gourd, pumpkin and papaya4 designs of a sea shell, lotus petal, bowl, and serving plate.
  • Watermelon Centerpiece

INTERMEDIATE COURSE

Intermediate students learn complex flower designs in squash, radish, carrot and beet. This level also introduces 6 centerpiece melon carving techniques, as well as 2 serving vessel types. Geometric patterns and animal carving techniques are also taught in the intermediate level, in addition to more elegant floral forms. As always, we attempt to tailor each course to reflect and accommodate the abilities and goals of the students within it.

DAY 1

  • Proper preparation of squash for floral carving.
  • 3 Flowers using squash.
  • 3 Melon Centerpieces with a variety of flowers that incorporate a range of techniques for curves, zig-zag patterns and complex angles.

DAY 2

  • 2 HOUR REVIEW
  • Watermelon Serving Bowl and Basket. Melons are used to create a serving bowl decorated with flowers, and a basket with handle and interior carvings of roses.
  • 2 Geometric Floral Designs from large carrots.
  • 2 Radish Flowers carved from large daikon radish. This technique results in a larger, more artistic and complex flower, building upon lessons learned in the Basic level.

DAY 3

  • 2 HOUR REVIEW
  • 2 Animal Designs carved from carrot — a duck and songbird.
  • 3 Display Centerpieces carved from honeydew melons with flower, bird, and fish forms.
  • 2 Elegant Flowers from beet rootorchid and chaba flower.

ADVANCED COURSE

Advanced students learn larger and more complex serving vessel, dragon, fish and bird designs, building upon the patterns learned in the previous courses. This level offers students the opportunity to incorporate their own personal style into the traditional forms learned thus far. More elegant floral forms can be explored at this stage, as well. Advanced carving projects are particularly tailored to reflect and accommodate the abilities, style and goals of the students in each group. Below, are a few examples of the animal forms and vessels integrated into the Advanced Carving Course.

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