Appetizers and first courses provide the ideal outlet for showcasing new menu items. Small Dishes, Big Flavors uncovers an array of ideas for creating flavorful and visually appealing hot and cold starters.

During this course, you will:

• Learn how to put a contemporary spin on traditional appetizers.


• Produce various types of hors d'oeuvre suitable for buffets or banquets.


• Apply presentation principles for plate and platter layout including design and sequencing.


• Work with a variety of ingredients and identify flavor profiles for Mediterranean, Asian, and Latin cuisines.

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