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 in Culinary Arts - Term 3

Buffet Preparation and Presentation
Basic principles of charcuterie and catering, ensuring students are aware of the specific risks attached to cold preparations and catered events. Exposure to a variety of garde-manger preparations from foie gras, galantine, sausages, prepared meats and fish to modern hors d’oeuvres including vegetable sculptures and presentations.
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