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Food Presentation 3060
Food Presentation 3060
Table of Contents
Topic 1: Course Introduction
1.1: Course Outcomes and Assessment
1.2: St Anne Plagiarism
1.3: Career Exploration
1.4: Career HIghlight
Topic 2: Food Presentation Techniques
2.1 Garnishing and Presenting Foods
Topic 3: Appetizers, Canapés and Hors d'oeuvre
3.1: Canapés
3.2: Ingredients in Appetizer
3.3: Sauces and Dips
3.4: Serving Canapés and Hors D'oeuvre
Topic 4: The Cost of Food Presentation
4.1: Tools for Food Presentation
4.2: Presentation of Cooked Potatoes
Topic 5: Elements of Food Design
5.1: Composition Of Plates
Topic 6: Kitchen Skills Review
Topic 7: Online Open-Book Quiz
Topic 8: Cooking Labs and Assignment
Assignment: Food Presentation
Cooking Lab 1: Platter of Canapés
Cooking Lab 2: Creating Decorative Food Design
Cooking Lab 3: Presenting Potatoes
Topic 9: Student Resources
Food Presentation 3060
Food
Presentation
3060
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