Learning Objectives
By the end of this course, students will be able to:
- Make different types of hors d'oeuvre
- Plan for a party
- Identify different types of seafood and cold meats
- Smoke a piece of salmon using a homemade smoker
- Cook traditional French appetizers such as steak tartare,foie gras and other pâtés
- Shuck oysters safely
- Cook and serve shellfish
- Cook various types of appetizers such as tapas, smorrebrod, spead and dips
- And much more
Content description
Course access: 1 year
Course starts: Immediately after registration
Prerequisite: "Food Safety and Knife Skills" or similar knowledge
Lessons: 18
Videos: 45
Online quizzes: 5
Cooking assignments: 4
Practice recipes: 52
Course booklets (PDF): 5
Chef support: course forum
Certification
To receive a "Hors d'Oeuvres and Cold Appetizers" certificate of this course, you are required to take online quizzes, pass the assignments and the final exam. In order to pass a quiz, you must receive a grade of 70 percent or higher. You may take the quiz several times but the final exam is only given once.
Graded assignments are required by your chef instructor. The student is required to submit a digital picture and a tasting evaluation card form to Chef Eric to ensure completion of the assignment.
Format
The course is structured with a weekly learning path subject and the cooking instruction includes streaming HD videos, lessons, quizzes, homework, assignments, a certification of completion, and downloadable course textbooks.
Support
At any time during the course you may contact Chef Eric with questions via e-mail. Your French chef instructor will respond within a day - usually much faster. Chef Eric also sets up specific times during the course to answer questions from and interact with you.
Access
After payment with PayPal you may access the course immediately and start to learn when you want 24x7 for 30 days.
Technology Requirements
In order to enjoy all of the benefits from this course, we recommend the following set up for your computer:
- A high-speed Internet connection is preferred
- We suggest that your screen resolution is set at 1280 by 1024 pixels.
- The latest Firefox web browser. A free download is available from the Firefox web site.
- Allow cookies from our site.
Print
Making appetizers is a real opportunity for Chefs to shine. Indeed, the appetizer is the dish that announce the quality of what is to follow. In this course you will prepare cold appetizers from all over the world, including canapés , tapas, verrines and more classical French and Italian appetizers such as steak tartare and beef carpaccio. Seafood lovers will learn about smoking and curing fish along with how to cook shellfish and shuck oysters. Meat lovers are not left aside. I will show them how to make delicious patés and terrines including Foie gras. I invite you to join me in this gourmet journey and I am looking forward seeing you in class.