Introduction

There isn't really an absolute rule about what an appetizer is, but a commonly accepted definition is “a small portion dish served before a larger dish." By the end of this course, you will have learned to coo many cold appetizers and hors d'oeuvres from all over the world.

The course programming increment was created to help you stay organized, but it is up to you to decide how much you want to learn in a week.

Week 1 - Topic 1: Introduction to Appetizers and Hors d'Oeuvres

Welcome to the hors d'oeuvre and cold appetizer course! During Week 1 and 2, you will learn the history of appetizers, vocabulary related to appetizers, and how to get ready for a party. You will also get to practice creating different types of hors d'oeuvres in the world: canapés, tapas, smørrebrød, verrines, dips, and more!

Week 2 - Topic 1: Introduction to Appetizers and Hors d'Oeuvres (continued)

This week we will continue to build on the topics of Week 1 as you learn the fundamentals of various types of appetizers and hors d'oeuvres, such as tapas, dips, spreads, and caviar.

Week 3 - Topic 2: Aspics, Chaud-Froids and Seafood Based Cold Appetizers

Now, you will learn about aspics, chaud-froids and seafood-based cold appetizers, all of which are delicious and creative appetizers to serve at your next event. Learn the tricks of the trade when making the perfect aspic, practice shucking oysters, smoke and cure fish, and create a beautiful seafood platter.

Week 4 - Topic 3: Egg Based and Meat Based Cold Appetizers

Finally, to finish this course, you are going to learn about egg-based and meat-based cold appetizers. Create a delicious egg mimosa, safely serve steak tartare, learn how to make a truly French appetizer, terrine of fois gras, and more...Enjoy!