This is an advanced course of contemporary charcuterie and advanced gardemanger, using contemporary food presentation and styling techniques as defined by the professor. The student will become familiar with various butchery processes of meat and a variety of gardemanger techniques. These various cuts will be used together with the modern and the traditional methods and styles of preparation with the appropriate garnishes, suitable vegetables and potatoes. Students will practice using dough for use in the production of pies and pates. Students will also develop skills in the making of galantines and terrines.
Current Size: 100%
