PCA - 307 Buffet Presentation and Charcuterie

2 Credit(s)
During this course students will plan, design, prepare, present and serve an elegant buffet. Buffet preparation includes all facets of preparation through to service, while learning culinary techniques in curing, drying, and smoking of specialty sausages and forcemeat. Instruction includes the preparation of pâtés and terrines in addition to the pickling of produce. Students will learn techniques for plating and presenting the charcuterie on charcuterie platters for inclusion into a specialty buffet.

Prerequisite(s):

Admission into Culinary Business Operations Advanced Diploma program

For information about transferability: BCTransferGuide.ca

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