Garde Manger & Charcuterie
Specialize in the cold kitchen, learning to prepare salads, appetizers, pâtés, and cured meats. This discipline covers food preservation, smoking, and artistic platter presentation.
3 courses
Build a deep understanding of food preservation science, the theory behind the cold kitchen, and the design principles that make charcuterie boards and composed platters professionally compelling.
Detailed written procedures for dry and wet curing, cold and hot smoking, preparing forcemeat for pâté and terrine, and assembling a professional charcuterie platter — with safety checklists and troubleshooting guides.
Tackle advanced dry-cured whole muscles, competition-grade composed platters, and foie gras preparations while developing the cold kitchen management skills for a professional culinary career.