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