Advanced Culinary Techniques I
Students will learn a variety of meat, poultry and fish fabrication techniques including carcass break-down into food service cuts. Additionally this course teaches charcuterie, advanced cooking procedures, cheese making and hors d'oeuvres production. This course also expands on classic and modern plate presentation and provides an introduction to recipe development and crop harvesting.
Throughout the course students will make use of seasonal and local Ontario produce wherever possible.