In this course, the student will establish a comprehensive understanding of appetizers, hors d’ouevres, canapés, and the accompaniments they are traditionally served with. The student will prepare and present a variety of appetizers, hors d’ouevres, and canapés.
This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.