Modern Buffet and Charcuterie

This module will build on the knowledge and skills gained in the previous culinary modules. On successful completion of this module, learners will have gained the additional practical skills and knowledge to practice with confidence the art of Garde Manger in the modern professional kitchen.

1. Demonstrate the knowledge, skills, and techniques associated with Modern Buffet presentation as applicable to the professional kitchen including buffet design and costing aspects.

2. Differentiate and demonstrate the knowledge, skills, and techniques associated with raw and cooked forcemeats, as applicable to the professional kitchen to produce a range of Charcuterie items.

3. Understand and apply sustainable larder techniques associated with the professional production of preserved and modified food products such as curing, pickling, smoking, infusing, and drying with the aim to preserve the seasons and promote food waste reduction.

4. Aesthetically prepare and present dishes with relevant accompaniments for buffet and plate service, incorporating a range of presentation styles both classical and modern.