Pantry/Hors d'oeuvres/Canapes

Introduces basic pantry manager principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include: pantry functions, basic garnishes, breakfast preparation, buffet presentation, cold preparations, cold sandwiches, salads and dressing, molds, garnishes, and cold hors d'oeuvres. Laboratory practice parallels class work.