Building on the skills developed in Cold Kitchen, the focus in this unit switches to the preparation and presentation of appetizers and canapés, while exploring a variety of food presentation techniques. You will examine a variety of foods used as appetizers, hors d’oeuvres and canapés, as well as the accompaniments they are traditionally served with. Brines and marinades will also be studied as to how they pertain to appetizer dishes. This course provides you with a more thorough understanding of cheese. A detailed look at cheese classification, varieties and identification, as well as the process for making cheese will be the focus. You will also learn how to prepare and present cheese.
This course is one of the series of courses which, when taken together, will prepare you to write the second period AIT exam and/or complete the Culinary Arts Diploma Program.