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This online theory course is designed to look at all aspects of the garde manger and larder chef responsibilities and requirements. The course will focus on theoretical applications, equipment knowledge, techniques in brining, smoking, barding, trussing, forcemeat production and amuse-bouches. Theoretical knowledge of production of galantines, terrines, pâtés, fish mousseline and cold mousse preparation will be covered, as well as theoretical know-how on glazing techniques, preparation of appropriate garnishes and presentation of a buffet platter for service.
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