This component reinforces material covered in Level 1 Cookery and Commodities. The student chef will develop the practical and theoretical skills necessary for operating a kitchen in a small restaurant, including everything from purchasing ingredients, dealing with suppliers and judging quality, to basic culinary preparations. The course covers the basics in butchery, fish and shellfish preparation, garde-manger work: pâtés, terrines, sausages, curing, preserving, cold and hot sauces, molecular gastronomy and cheeses.
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