$100.00
This course provides a focused study on the preparation and presentation of canapés designed for summer dining. Students will explore the principles of seasonality, flavor pairing, and aesthetic arrangement, emphasizing the use of fresh produce, herbs, and light proteins. Instruction integrates culinary science with artistry, highlighting techniques for achieving balance in taste, texture, and visual appeal.
Upon completion, participants will demonstrate proficiency in designing and preparing summer canapés that reflect both culinary technique and seasonal sensibility, while critically evaluating their role in contemporary dining and event service.
Thursday July 30
From 6.00 till 9.00 pm
1. Smoked Salmon Bonbons
2. Mini Crab Tacos
3. Figs & Goat Cheese Tart
4. Shrimp Roll
