Chef Scheiter mentoring a student to decorate butter sculpture Preparing butter sculpture to decorate the buffet
Michele Lee (Singapore) filling the lobsters for buffet presentation Students presenting their salmon creations
Fabulous finger food presentation for a buffet prepared by our trainee chefs Students creating their personal creativity through salmon

Advanced Certificate Culinary Arts - Term 3

Buffet Preparation and Presentation
This course is designed to teach the basic principles of charcuterie and cold buffet preparation and presentation. Students will be exposed to a large variety of garde-manger preparations including terrines, pâtés, galantines, ballantines, sausages and whole items using assorted meats, offal, poultry, game and fish. Specialized preservation techniques such as curing, smoking and marinating will also be included in this course.

Students will learn how to display their dishes in an attractive way on plates and platters, and for a buffet station (including the modern techniques of using verrines to present cold food items) 
Close window