gardemanger

Week 1 Charcuterie, Cheese & Condiments

    • Whole hog fabrication demo
    • Curing and smoking meats
    • Sausage and terrine techniques
    • Introduction to cheese making
    • Preparation of condiments

Week 2 Salads & Sandwiches

    • Lettuce and herb tasting and identification
    • Olive oil tasting
    • Vinaigrettes and other dressings
    • Classifications, components and assembly of salads
    • Hot and cold sandwich preparation
    • Course Exit Exam