Content:
The Students will be able to demonstrate the following skills:
- Demonstrate fruit and vegetable preparation skills
- Prepare fruit salads and vegetable salads
- Create fruit and vegetable garnishes and carvings
- Prepare salad dressings, cold sauces, and derivatives
- Demonstrate buffet food and platter preparation skills
- Prepare a variety of sandwich fillings
- Prepare hot and cold sandwiches
- Prepare sliced meats for a cold buffet and part platters
- Prepare starchy salads, pate, and terrines
- Prepare seafood cocktails and salads
- Prepare sausages, cheese boards, canapés, and cold and hot hors d'oeuvres.
Schedule:
January 21, 2015 through March 18, 2015
Instructor:
Chef Robert Burrows
Total Program Length: 27 hours
Program Schedule:
Wednesday evenings from 6:00pm to 9:00pm
Contact Information:
Franzie Williams, Counselor for Garde Manger "The Cold Kitchen"
(754) 321-5732
[email protected]
Fees:
$89.00