Training Course:Modern Buffet Presentation TechniquesSchool/Trainer:The Culinary Institute of America at Greystone
St. Helena, California, United States
Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced
Course Description:
'' Improve the appearance and taste of the food you serve with innovative presentation. In this course, you will apply your previous garde manger knowledge and skills to create profitable and appetizing buffets.
During Modern Buffet Presentation Techniques, you will:
Discuss flavor development, current food trends, and the flavor profiles of Asia, the Mediterranean, Latin America, and the United States.
Learn platter presentation principles, effective platter layouts, and techniques for enhancing food presentation.
Apply buffet themes, action station skills, and profitable menu development.
Practice garde manger techniques including curing and brining, hot and cold smoking, and forcemeat preparation.
Prepare food items best suited for different buffet styles.
...''
Elements of this syllabus are subject to change.
Please go to the school's official website for training price and schedule:
http://www.ciachef.edu/
http://www.ciaprochef.com/
Phone:800-888-7850
School Address:
The Culinary Institute of America at Greystone
2555 Main Street
St. Helena, CA 94574
Jobs & Resumes: St. Helena
Houses & Roommates: St. Helena
Search other schools for Modern Buffet Presentation Techniques training resources.
Other training courses offered by The Culinary Institute of America at Greystone:
The Best American Menus: Trends, Ideas, and Flavors
The Cooking of Italy: From Tuscany to Sicily
Fire, Spice, and The Global Grill: Vibrant Dishes from Hot Climates
France: Seasonal Bistro and Provencal Cooking
Global Culinary Traditions
Healthy Flavors of Asia, Latin America and the Mediterranean
Mediterranean Cooking: An Advanced Course
Southeast Asia: Traditional Flavors and Techniques
Advanced Sauces: Techniques and Flavor Development
Advanced Seafood Cooking
Sous Vide Cooking
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