Culinary Arts students in Garde Manger at the Melbourne campus built terrines and made assorted canapes with items they had cured and smoked. A beef sandwich featuring caramelized onion jam, boursin and smoked bison loin on sourdough, and a bacon wrapped trout and potato terrine were menu features.

 

Ku Mlb Garde Manger Sept 2017 1 - Melbourne Center For Culinary Arts Cures And Smokes Meats - Academics Ku Mlb Garde Manger Sept 2017 2 - Melbourne Center For Culinary Arts Cures And Smokes Meats - Academics