Food Enthusiast Catalog - The Culinary Institute of America  

Hors d'Oeuvre Boot Camp (Hyde Park, NY)

Small bites can make a big impression, and you’ll be sure to “wow” guests with your ability to prepare and present some truly tantalizing treats. Stuffed or skewered, filled or topped, the perfect bite-sized hors d’oeuvre are packed with flavor and lend beautifully to parties and social gatherings.

In this course, you will learn the basic principles necessary to create both hot and cold hors d’oeuvre, and practice creative garnishing, plating, and presentation techniques. Along the way, you’ll pick up a few trade secrets that will enable you to confidently prepare an impressive assortment of small bites, including how to select the best hors d’oeuvre for your party and how much to prepare.

In this Boot Camp program, you’ll receive a chef’s uniform that includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.

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Course Section (Please Note:  No seats are currently available.  Please contact us to be added to the waiting list.)
Term: FY14
Schedule Number: 10600
Instructor(s): Staff
Location: HYDE PARK, NY
Dates: Apr. 16 & 17, 2014 (Wed. & Thu., 2 - 8:30 p.m.)
Units: Non-Credit
Required Fees:
       Tuition $895.00
       Uniform $0.00
Optional Fees:
       Tool Kit $425.00
       Tool Kit - Starter Kit Set $155.00