Garde Manger

In this class, we learned how to prepare cold dishes (such as meats, fish, salad, and cheeses)

We learned the proce

Cured & Smoked Foods

We learned the process of making cured & smoked foods such as smoked salmon, smoked trout & beef jerky

We learned how to ma

Pickles, Condiments & Vinaigrettes

We learned how to make our own pickles, dijon mustard & barbeque sauce

We learned how to ma

Sandwiches

We learned how to make different types of sandwiches such as hot, cold, and tea sandwiches

A modern twist on th

Modern Style Caesar Salad

A modern twist on the classic caesar salad (table-side service)

A terrine is a loaf

Terrines & Pate en Croute

A terrine is a loaf of forcemeat cooked in a covered pottery mold in a bain-marie

We learned the proce

Sausage & Forcemeat

We learned the process of sausage making from grinding the meat to stuffing the casing

Hors d' Oeuvre is ge

Appetizers & Hors d' Oeuvre

Hors d' Oeuvre is generally a one bite item that's either stationary or passed and served separate or prior to a meal

Here we learned how

Cheese & Buffet Platter

Here we learned how to make the different types of cheese and how to prepare a buffet platter

We learned how to de

Chicken Ballotine

We learned how to debone a whole chicken, filling in with a forcemeat then rolling into a roulade and trussing it

We learned the proce
We learned how to ma
We learned how to ma
A modern twist on th
A terrine is a loaf
We learned the proce
Hors d' Oeuvre is ge
Here we learned how
We learned how to de