Produce Appetisers and Salads

Appetisers are served at the beginning of a meal and are designed to stimulate the palate and engage the customer.

Produce Appetisers and Salads

Appetisers are served at the beginning of a meal and are designed to stimulate the palate and engage the customer. Appetisers can be made from a wide variety of commodities, following classic principles or reflecting modern approaches and ethnic influences.

What you will learn:

• The appetiser‚Äôs role in the menu sequence
• Hors d‚Äô≈ìuvre, canap√©s, amuse bouche, savouries and entr√©es
• How to prepare and cook hot and cold appetisers
• A wide range of salads