National Apprenticeship Training for Cooks: Vegetable, Starch & Pasta Station outlines culinary techniques that have been validated by the culinary industry and sanctioned by the U.S. Department of Labor and the American Culinary Federation Education Foundation (ACFEF) National Apprenticeship Committee. A major learning component of this station is the identification of various types of vegetables, sea vegetables, mushrooms, fruits, potatoes, grains, and pastas. Another important learning component of this station is knife skills. Upon completion of this station, learners will be able to identify products as the edible root, bulb, tuber, stem, leaf, flower, or seed of a plant. Learners will also be able to identify different types of starches and varieties of pasta. Another critical component of this station is knife safety and developing a proficient use of knives and specialty cutting tools. Learners will be able to use appropriate cooking techniques to prepare vegetables, fruits, starches, and pastas in the professional kitchen and how to properly store and plate these products.A final topic covered in National Apprenticeship Training for Cooks: Vegetable, Starch & Pasta Station is sustainability. Sustainability practices include using a power-up/power-down schedule for high-energy equipment and replacing incandescent light bulbs with fluorescent bulbs.