This module will build on the knowledge and skills gained in the previous practical modules. On successful completion of this module, learners will have gained the additional larder skills and knowledge to practice with confidence the art of buffet presentation in the modern professional kitchen.
Demonstrate the knowledge, skills and techniques associated with charcuterie as applicable to the professional kitchen.
Demonstrate the knowledge, skills and techniques associated with raw and cooked forcemeats, pates, terrines and a range of sausages as applicable to the professional kitchen.
Apply the techniques associated with hot, cold and pan smoking.
Produce and apply aesthetically a range of aspic jelly and chaud-froid sauces.
Prepare and present dishes with relevant accompaniments for buffet and plate service, incorporating a range of presentation styles both classical and modern.