Creating artisan foods in Culinary Arts
Skills in artisan products and cold larder items are a must for any chef.
Over the last month Culinary Arts Level 5 students have learned about classic styles of cookery including advanced cold larder.
The cold larder includes the cold items found on a menu such as hors d'oeuvre, cold fish and cold meat dishes, salads and cold sauces. A cold buffet is common for many catering functions today and having the skills to prepare and present such items or integrate them into a menu is important for future work in the hospitality industry.
